Mom and I did applesauce for the very first time (ie. in large quantities) this season. Using McIntosh, Jonathan, and Gala apples, we cut up as many would fit into our largest pan and cooked them until they went down to about the middle of the pan: mostly "mush" and peelings. I felt like Felicity Merriman when she was stirring her apple butter to prevent scorching. (Anyone else read the Pleasant Company/American Girl doll books as a child?)
I fed them through our new-to-us Victorio machine, and out came beautiful sauce. When our largest stainless steel bowl was full (containing about 4 quarts of sauce), I added just over 1/4 cup of sugar to make it slightly sweetened. I wonder what using honey would have been like? Oh well, for that much sauce and so little sugar per serving, I'm not worried. :)
We ended up with exactly 13 quarts for the freezer. Now that we've done applesauce, maybe next year we'll be brave and "put up" other sauced fruit or vegetables!