Wash jars in hot soapy water, rinse well. Fill the canner half full with clean warm water. Center the canner over the burner and preheat the water to 140°F for raw-packed foods and to 180°F for hot-packed foods. Use a food thermometer to monitor temperature. Put jars into canners so they fill with water. Prepare apples while preheating jars.
Cook apples with just enough water so they don't stick. Cook over medium heat until soft. Puree in food processor or food mill until smooth. Return to pan and bring to a boil. You may add sugar if desired. Taste to see how sweet the apples are. You can also add cinnamon, nutmeg or allspice the last 5 minutes of cooking time.
DIRECTIONS Peel, core and quarter apples. You will need 3 to 3-1/2 pounds per quart of applesauce. Place in large saucepot. Cook apples with just enough water so they don't stick. Cook over medium heat until soft. Puree in food processor or food mill until smooth. Return to pan and bring to a boil. You may add sugar if desired.
Cut the top and base off of the apple and remove the peel. Core the apple and make thin uniform slices. Place the slices in the water/juice mixture. Once you have a bunch of slices soaking, combine water and sugar (optional) in a large saucepan and bring to a low boil.