Place up the road has the elder apples (not perfect enough for their
shelves) in 5 pound bags for $1.49. I had some leftover cider, so
used that as the liquid one sometimes adds while cooking the apples.
Too much cider, methinks.

Question: can you overcook applesauce while simmering it down to not
quite soupiness? I'm at 40 minutes now, and will give them another 20
on medium heat to try and drive off some of that excess liquid, then
I'll strain it and jar it. But if it's still too thin, can I simmer
it some more to thicken it, or will I end up with something not nice?

maxine in ri