Fresh from the Farm Cellar in Prince Edward County - this was half of the apples we used ($12 for a bushel).
Put all of the apples, water, lemon juice, cinnamon stick in the pot and bring to a simmer - avoid pieces of peel 
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I cheat by fine chopping my apples with a knife in the pot - take great care not to hit the sides or bottom (fairly easy if doing a lot of apples at once) - simmerr for about 30 minutes or until apples are soft.
Softened apples - mush them with a potato masher or use a food processor if you want to cheat. I prefer a potato masher and leave a few tasty chunks. This is a lot easier if the handle is deeper than the pot by 5 or 6 inches.
We mash it further than this - but it gives you the idea. The cinnamon adds a great taste and wonderful color - remove sticks at the end before bottling.
Sterilize your jars and make sure they are still hot before filling!
Fill with a funnel and process in a pressure cooker
Of course you can make this in small batches and store in the fridge for several days – we now have enough applesauce for a year plus trades!
This looks absolutely fantastic! And I bet it makes your house smell wonderful! My father uses apples for everything… apple cidar vinegar for his cholesterol, sliced apples as a deodorizer… That apple peeler is fantastic!
We made applesauce last fall! It’s so good we don’t like the stuff from the store anymore!
Thank you so much, guys.
What a beautiful submission. I can almost smell it.