Applesauce

Fall means applesauce to me so I got the recipe from my dad and got some organic apples from the farmer's market.

Here is the recipe (I simmered the apples with a stick of cinnamon):
Makes ~ 2.5 quarts
14 gravenstein apples (about 4-5 lbs, don't use any other kind of apple)

1/4 cup water

1 Tbl lemon juice

1/4 cup sugar

1 tsp cinnamon

Peel apples; quarter them; remove the core; rinse off any nerdlies; and put in stockpot.

You can slice the quarters to make the cooking go quicker.

Add water and cook on medium low covered about 15 minutes until the water gets boiling.

Turn heat down to simmer and cook another hour covered, stirring with large spoon every 15 minutes.

Use potato masher to break down the softened apples to the desired texture.

Add lemon juice, sugar, and cinnamon.

Mash and mix ingredients well and let simmer another 10 minutes.

Spoon applesauce in mason jars, using a funnel to minimize the mess.

Seal with mason lids and let cool at room temperature for an hour or so.

Cool further in the refrigerator for a few hours or overnight.

Freeze the jars that you won’t dig into right away.