• Soak the apples in vinegar and water in the kitchen sink for a few hours to remove any dirt or residue. Rinse well after soaking or there will be a slight pickle taste to your applesauce. This step isn’t as necessary with organic apples, but is still a good way to clean them.
• Peel apples if desired. Quarter and core the washed apples.
• Put all the apples in a Crock-Pot or large pot on the stove with 3/4 cup of water and cinnamon to taste. I usually add a few tablespoons of cinnamon for each pot full of apples.
• Cook the apples on medium heat until soft. Time varies, but expect at least a few hours. The house will smell great all day as they cook!
• When the apples are soft and skins are starting to fall off, turn off the heat and let the apples cool until slightly warm. Use a blender, food mill, or immersion blender (not hand mixer) to puree the apples until smooth.
• If storing fresh, pour into clean quart jars, top with lid, and store in the refrigerator.

Hot Water Bath Canning

• Reheat the now smooth applesauce to boiling and then turn off the heat. Immediately put into very clean jars and can according to your canner instructions.