It's the end of the harvest time. Apples are a plenty meaning I can drink all the apple cider my inflatable stomach can hold for the next few months. Since I don't have a pressing machine, I can't make my own cider. Although, I do make an "Adult Cider" which I will be posting soon after this.

Ingredients:

10 sweet Apples of your choice (I used a mix of Fuji and Gala)
3 tablespoons Unsalted Butter (Yes. Butter, don't substitute this)
3 Cinnamon Sticks
2 tablespoons Ground Cinnamon
3/4 cup Water

Directions:
Wash the apples and cut them into large slices. No need to peel them!
Throw the apples in the crock pot, and add 3/4 cup Water.
Chop the butter into small squares, and sprinkle them into the crock pot.
Add the two tablespoons of Ground Cinnamon into the crock pot (no need to mix it all up).
Place the 3 Cinnamon Sticks along the top so that they are easy to find when the applesauce is done cooking.
Cook on low for 5-7 hours.
When done, remove the 3 Cinnamon Sticks and discard.
For smooth applesauce, use an immersion blender in the crock pot to blend the applesauce until it is super smooth. (The peels should break down and blend in so that they are unnoticeable.)
For a chunky applesauce, use a potato masher or fork to break up the apples, stopping when your desired texture is achieved.
Serve warm, and store extras in mason jars in the refrigerator or freezer. Applesauce will thicken a bit more after it has chilled.

Processing:
For longer storage: Place the jars in a boiling pot of water. When the water comes back to a boil, set the timer for 5 minutes and remove the jars immediately. Make sure the lids pop down; if they do not, refrigerate the apple sauce and eat it first.

Cool and refrigerate: Let the jars cool to room temperature. If you processed the jars, they can be stored on the shelf. If unprocessed, store the apple sauce in the fridge. Canned sauce will keep for at least a year on the shelf and for several weeks in the refrigerator once opened; refrigerator sauce will keep for several weeks.