Good recipe but a lot of steps.
Here's mine, the recipe I can every year.
Pick as many apples as you can stand picking, peeling and coring. Peel and core into a huge cast iron vat and sprinkle with lemon juice. Add just a little water, perhaps a half inch to the bottom of the pan and cook on medium, stirring and mushing at the same time. After they've cooked down add just enough sugar to your own tastes. Different types of apples will render different tasting apple sauce. Water bath can processing the jars ten minutes.