When producing the applesauce at our USDA inspected plant,
the apple skins are mechanically peeled off with stainless steel cutters, not
lye-bath dipped to remove the skins as is done at some other processing plants.
This means that you only taste apples and not the remnants of lye. The apples
are then closely inspected by cannery workers for defects and washed before and
after peeling to insure purity before being cooked. The steam cooking is
preformed quickly in order to maximize the nutritional retention of our sauce
and sealed in jars for your enjoyment.