If
this is your first time canning, please read the General Canning Preparation
and Processing Instructions page. Prepare your boiling water bath in your
Krona 20 quart stock pot fitted with a wire rack, as well as five pint jars,
lids and rings.

Rinse,
peel, core and chop the apples. In a large pot, combine chopped apples and
water. Cover pot and bring to a simmer, stirring occasionally, for about 15
minutes or until apples are soft.

Uncover
pot. For a chunky apple sauce, use the back of a wooden spoon to break up any
large chunks of apples. For a smooth applesauce, transfer cooked apples to
the Norpro 3-Quart Sauce Master and puree the apples, and then return the
pureed apples to the pot. Add sugar and/or cinnamon sticks to the applesauce,
if using, and stir to combine. Simmer applesauce uncovered, stirring often to
prevent sticking, for 5 minutes. Remove and discard cinnamon sticks.

Fill
hot jars with hot applesauce, leaving 1/2 inch of headspace. Wipe jar rims,
place lids and rings on the jars, and process jars in the boiling water bath
for 20 minutes at a rolling boil with the lid on the canning pot (if you are
above 1,000 feet in altitude, adjust your processing time accordingly). When
processing time is up, remove the jars from the boiling water bath and place
on a towel on the counter to cool. Do not disturb jars while they cool. As
the jars cool, you may hear a pinging or popping sound —this is the sound of the lids sealing. After jars have
cooled completely, test the seals by pushing down on the center of the lid;
it should not flex. If any of the jars failed to seal, simply place them in
the refrigerator and use within a week or two. Label the lid of your sealed
jars with the contents and date. Properly processed and sealed jars are
suitable for shelf storage and should be used within 1 year.

Yield: about 5 pint jars