Applesauce and Apple Butter

Wow, I am so amazed at how easy it is to make applesauce! After cooking the apples I drained the juice, which will be turned into more jelly, and put the cooked apples through a fruit strainer attachment that goes to my mixer.

The strainer separates the pulp from the skin and seeds and instantly you have applesauce.
The first half of the apple sauce was turned into apple butter.
The second half was left plain for eating.
I am now very exhausted but I feel so satisfied with all I accomplished today.