How to Make Applesauce:

Cup of Yum
1. Peel, core and slice all of the apples.
2. Into a large stockpot, add 1 1/2 cups water and 2 Tbsp sugar. Place over medium heat and bring to a boil to dissolve sugar. Add all of the sliced apples, reduce heat to low then cover with lid and cook for 1 hour, stirring occasionally.
3. Mash apples to desired consistency, using either a potato masher, an immersion blender, or an electric hand mixer.
4. Once applesauce is at room temperature, serve with cinnamon if desired. Refrigerate, freeze, or can for longer storage.

To Can Applesauce:

1. Wash and sterilize 8 pint-sized jars and lids. Use a ladle and funnel to pour hot applesauce into sterilized jars. Wipe the jar rims clean with a paper towel.
2. Fill a large canning pot 1/3 full with water and bring to a boil. Place applesauce jars into the hot water, making sure they are covered by 1-2 inches of water. Return to a boil and process for 20 minutes.
3. Carefully remove from the water using a jar lifter and place them right side up until they reach room temperature and lid suctions in and seals. The lids should not pop when sealed correctly. If any jars do not form the seal, refrigerate and enjoy within 2 weeks.