I figured this recipe for an amount of apples that will produce a fairly reliable amount of sauce - about 8 pints or 4 quarts, just in case you want to can the sauce. The method works for any amount and will keep a week or so in the refrigerator or it can be frozen if you want to keep it longer, but don't want to can it. Applesauce is a pretty good "gateway" to canning though.