Prepare canning jars and lids prior to cooking your apples. I like to run my bottles and rings through the dishwasher using the sterilization cycle (sani-cycle on some dishwashers). Keep the bottles hot and start canning just as your dishwasher is getting close to heat drying.
Wash and cut up apples into slices (do not peel apples).
In large stock pot, place about 1 inch of water or apple juice in the bottom of the pan. Add cut up apple slices to stock pot and cook on medium high until apples are tender, stirring occasionally (about 20 minutes).
In a separate pot, heat your canning lids on low heat in a small amount of water. About 5-10 minutes before I get ready to fill my jars with the hot applesauce, I take a bottle from the hot dishwasher with a dish towel and place it into the pot with my lids in it.
Scoop out about 1-2 cups of the tender hot apples and blend in blender (or strain through strainer) until you get the consistency you like.
Place the blended applesauce in a pot on the stove and heat on low heat to keep hot.
Continue blending the tender cooked apples cup by cup in the blender and adding to your growing pot of applesauce.
When your pan of applesauce has become full, add cinnamon to taste. Take your hot bottle from the pan and place on counter. Add applesauce to jar and leave about 1/4 inch of empty space at the top of the jar. Wipe the lip of the bottle clean with a clean cloth. Take a hot lid out of your pot and place on top of bottle. Add the canning ring and wipe off any excess spills from outside of the jar.
Continue process until finished filling all jars. If you have any excess applesauce left over, keep it out separately. You can add this later to another batch of applesauce and reheat it if you are doing more than one batch of apples. If not, you can save it in the refrigerator for immediate use.
