• *Please note: My first set of instructions is for a simple applesauce that is stored in the refrigerator, for consumption within three weeks. Or it can be frozen in freezer-safe containers for up to 6 months. The second set of instructions includes canning directions with a stovetop hot water bath. The canning method will take more time to accomplish, but will give you jars of applesauce that can be stored in the pantry and enjoyed for up to a year.
• *Also note: This recipe will give you about 10 cups of applesauce. It's easy to halve the recipe for a smaller batch - or to double, triple, or quadruple it. Just be sure to use a pot that's large enough, to handle the multiplication factor. More apples will also take more time to cook.
• Peel and core apples, and then cut each apple into 8 slices - we use an apple corer/slicer tool to save time. Then cut each slice into pieces that are 1/4" to 1/2" thick, depending on how chunky you want your finished sauce to be.
• Add apple slices and all other ingredients to a large pot over medium-high heat, adjusting sugar and cinnamon quantities to your liking.
• Turn heat down to medium and stir the apples occasionally. Turn heat down a bit more if the apples are scorching on the bottom of the pot. If the mixture is lacking moisture, but the apples aren't soft and broken down to your liking yet, add a bit more water and continue cooking. When the sauce is getting close to your desired consistency, which will take 30 minutes or more, take a sampling out and let it cool a bit. Taste it for sweetness and add more sugar and cinnamon if desired. When the applesauce is to your liking in both texture and flavor, remove the pot from the heat.
• Let applesauce cool and then store in a large covered bowl or in jars, and refrigerate. It will keep well in the refrigerator for up to a few weeks. You can also freeze it in freezer-safe containers for up to 6 months.

To can the applesauce for longterm pantry storage:

• Start by sterilizing the jars and lids. Turn canning jars upside down in a wide pan with 1” of water in it and bring to a medium boil. Let the jars get hot and steamy for 10 minutes in the boiling water. In a small pan over medium-high heat, add 1/2'' of water and the jar lids. Bring to a medium boil and sanitize for 10 minutes.
• Working with 1 jar at a time, fill with finished applesauce, leaving 1” head space. Wipe off rims of jars with a clean dry towel, top with a hot lid, and screw on a ring, just finger-tight. Process in a boiling water bath, with water covering jars by 1'', for 20 minutes. Carefully remove jars from boiling water and let them cool on a towel on the counter overnight, undisturbed. After they have been sitting for awhile, you will start hearing the jars "pop", such a fun sound! The following day, check that the jars have sealed by pressing down in the center of the lids. If the lid pops up and down, the jar hasn’t sealed and should be placed in the refrigerator to eat within a few weeks. If the lid is sucked down and does not move, it has sealed, and can be stored in the pantry for up to a year.