Cut apples into eights and place into large pot, discarding stems
Add strawberries, lemon juice, and water to ensure fruit does not burn on the bottom of the pot and bring to a simmer.
Stir occasionally to prevent burning.
Mash with a potato masher as apples soften and add additional water, if needed, to get desired consistency.
Placing food mill over a large bowl, work in batches to scoop all sauce out of the pot and run through mill. This will remove apple skins and seeds.
Place in sanitary quart jars and process in water bath for 25 minutes if canning, following all normal canning procedures, or place directly in refrigerator.