For the apple sauce I use no recipe and no special equipment to make it. I find it easier in the long run and much easier to clean up by keeping it simple and doing it the old fashioned way. I just peel, core, and cut the apples in to large chunks and throw them all in a large kettle. I add a little bit of water in and throw a top on it and let them slow cook down using a potato masher to squish them up as they cook down. When they are to the consistency I want the sauce to be I taste it, add a touch of sugar if necessary, bottle it up and process in a hot water bath for 20 minutes.
Apple peel jelly
Place apple peels and cores, lightly packed, into large pot with 5 cups of water. If you have loads of peels like me, double this recipe. Bring to a boil, reduce heat and boil for 15 minutes, stirring occasionally. Remove from heat, put the lid on the pot, and allow to stand overnight. Strain liquid and measure 5 cups. If you want bits of fruit so that it is more like a jam use a larger holes strainer, be advised the jam will be cloudier in color when finished. Compost the peelings and cores then return the liquid to the pot. Gradually dissolve 1 box of pectin into the liquid and bring to a full rolling boil, over high heat. Add 7 cups of sugar and stir to dissolve. Return to boiling and boil hard for 1 minute. Remove from heat, skim foam if necessary, and pour into hot 1/2 pint jelly jars. Process in a hot water bath for 10 minutes Or 20 minutes for pints.
The recipe I am going to use for making the vinegar is from here. Since I have never made vinegar from scratch , I cannot say if it is a good recipe or not but in a few months we shall see how it worked, or not !