|Brown sugar||1 Cup (16 tbs) (or to taste) (Optional)|
|Ground cinnamon||1 Teaspoon (or to taste) (Optional)|
1. Wash apples then peel, core and chop the apples.
2. Place apples into a large sauce pan over a medium-high heat and cover with a lid and cook until soft. Test apples with a potato masher to see if they are soft.
3. Then puree apples in a food processor or food mill. For chunky sauce, puree half and coarsely smash the remaining apples.
4. Return the apple puree back into the sauce pan and add in sugar and cinnamon if desired and as per taste.
5. Bring to a boil (212 degrees) and stir often to avoid sticking.
6. Maintain 212 degrees while filling jars. Ladle applesauce into hot sterilized jars, leaving 1/2 inch space from the top.
7. Remove any air bubbles by tapping the jar down on the countertop and taking a wooden spoon along all sides of the jars.
8. Adjust the two-piece caps onto the jars and process for 20 minutes in a boiling water canner.
9. Enjoy the sauce in desserts, as breakfast or a snack topped with nuts if you like.