Now comes the milling. I have found that the easiest way to mill apples is to have two pots. Take laddlefulls out of the full pot and put them into the mill on top of the other pot. (This pot can be smaller as this is only going to produce 6 qts of applesauce in the end.)
Cyan decided she needed to do this part. If you cook the apples enough there is VERY little waste. (I think I got just over a cup of skins)This is the point where the taste testing is important. Call you friends and neighbors over to see if the applesauce will pass mustard. If you need a little sugar, add a little sugar. Most of the time I have found that the juice concentrate is the only sweeter we need, but with some of the varieties (like the cherry) I added 1/4 cup of sugar to the mix before canning and that brought out the 'cherry' much better than before, but added VERY little sweetness... just have fun with this part.
But becareful... it doesn't seem like it, but 1/2 a cup of sugar in this mix has been TOO much. So add slowly and taste often.
And here is the finished product. This batch passed unaltered...