Directions
1. Cut apples into eighths and place into large pot, discarding stems
2. Add strawberries, lemon juice, and water to ensure fruit does not burn on the bottom of the pot and bring to a simmer.
3. Stir occasionally to prevent burning and adding water as needed.
4. Mash with a potato masher as apples soften and add additional water, if needed, to get desired consistency.
5. Placing food mill (or strainer) over a large bowl and press with a fork, work in batches to scoop all sauce out of the pot and run through mill. This will remove apple skins and seeds (if using a strainer with larger holes you may need to remove some peels or seeds by hand).
6. Place in sanitary quart jars and process in water bath for 25 minutes if canning, following all normal canning procedures, or place directly in refrigerator.
