Canning applesauce without peeling

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Have you ever made applesauce? Last year was my first year. It turned out unbelievably delicious, but I only made about 3 quarts because it was SO MUCH WORK--the peeling, coring, slicing, cooking, mashing-- for a small yield. This year I had pretty much decided it wasn't worth all the work, until I saw this post from SewCreative. She made applesauce without peeling her apples. She just mashed them after they cooked in her slow-cooker. I was intrigued. I live in Washington, and yes our apples…

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