Variations

• Use a mix of different apples -- sweet and tart varieties -- for more flavorful applesauce.
• Replace the lemon juice with orange juice for a subtle flavor difference. (If you're planning to can the applesauce, be sure to add 1/2 cup of bottled lemon juice for proper aciditiy for safe preserving.
• Omit cinnamon from the recipe to make plain applesauce.
• Use a blend of spices to make spiced applesauce. Options include cinnamon, nutmeg, pumpkin pie spice, cardamom and ginger.
• Substitute maple syrup for sugar in the recipe.

Slow Cooker Method

1. Add peeled, cored and chopped apples in the slow cooker, along with the water and lemon juice.
2. Cook covered on HIGH for 4 hours, stirring after one hour and after three hours. While stirring, use a wooden spoon to mash the apples as they cook down,
3. After four hours, remove cover and add sugar, to taste, and cinnamon. Stir well and turn off the heat.

To Can Homemade Applesauce

1. Prepare recipe according to directions above, using 1/2 cup of bottled lemon juice instead of fresh to ensure proper acidity.
2. Once you're completely cooked the apples, mashed the sauce and added the sugar and cinnamon, return the pan to the stove over medium-low heat.
3. Return to a low boil and cook until heated through, stirring occasionally to prevent sticking or burning.
4. Ladle hot applesauce into sterlized, hot canning jars, leaving 1/2-inch of headspace.
5. Remove air bubbles. Wipe the jar rim clean before adding the lid and band, to fingertip tight.
6. Process the jars on a rack, covered, in a boiling water canner for 20 minutes. Be sure to adjust and increase processing time, depending on your altitude.
7. Once the jars have processed, turn off the heat and remove the lid from the canner. Allow the jars to stand for 5 minutes before removing them from the canner to a cooling rack or a baking pan lined with dish towels.
8. You should hear the lids pop as they seal. After 24 hours, check that the jars are sealed by pressing the middle of the lid with your finger. If the lid moves or springs back, it is not sealed.

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