Be sure to pick up a copy of today's Tennessean, where this recipe for Homemade Applesauce (excerpted below) is featured in my monthly blogs column. And don't forget to click through to the end of this post where you can download some adorable labels for your newly-canned applesauce! It's hard to think of fall and not think of applesauce, despite the heat that still reminds us we are not through with summer just yet. But there is no ignoring the fact that apple season is upon us nonetheless. The markets are overflowing with Galas, Golden Delicious, and Pink Ladies just waiting to be peeled, processed, and pureed with sugar and spice and everything nice. Homemade applesauce is a great introduction into canning if you haven't done it before. There is no complicated cooking procedure and you don't have to worry about gel-tests or pectin. Just core, cook, and process. You'll want to give yourself a solid 2 to 3 hour block of free time with no interruptions during the process, especially

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