Wash the apples. Get all the dirt off them and send any little bug that might be hitching a ride for a swim.
Give the apples a rough chop. Don't worry about coring and peeling. The Squeeze-o will take care of them.
In a large pot, over medium heat add a ½ cup of water to the apples in the pot and sweat the apples down till they are mushy.
After about a half hour the apples should be fork tender.
If using a squeeze-o or food mill, carefully scoop the hot apples into the hopper and turn the crank to force the apple pulp out of the fine mesh cylinder.
The seeds, core and skins will be pushed out the center of the cylinder.
Allow the sauce to cool, portion into freezer safe containers or can the sauce.
I do recommend to take the first round of seeds and skins and running it back trough the process again. This will force more sauce from your skins. This second pressing will be more fibrous so you will want to blend it in with your first pressing.