1. Core and quarter apples.

2. In an 8- to 10-quart heavy pot combine apples, the water, and, if desired, stick cinnamon. Bring to boiling; reduce heat. Simmer, covered, for 25 to 35 minutes or until apples are very tender, stirring often.

3. Remove and discard cinnamon, if used. Press apples through a food mill or sieve.

4. Return pulp to pot. Stir in enough of the sugar to sweeten as desired. If necessary, stir in an additional 1/2 to 1 cup water to make desired consistency. Bring to boiling, stirring constantly.

5. Ladle hot applesauce into hot, sterilized pint or quart canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids.

6. Process filled jars in a boiling-water canner for 15 minutes for pints or 20 minutes for quarts (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

How To Store Canned Applesauce

Store sealed jars for up to one year in a cool, dark place. Once opened, the applesauce will last about one to two weeks in the refrigerator, but we doubt it will take you that long to fly through it. If you opt to store your applesauce frozen in freezer-safe containers, prepare as directed through Step 2. Place pot of applesauce in a sink filled with ice water; stir mixture to cool. Ladle into wide-mouth freezer containers, leaving a 1/2-inch headspace. Seal and label. Freeze for up to 8 months.

Canned Applesauce Recipe Variations

To change up this applesauce recipe to suit your tastes, consider these variation ideas:

• Spice: Add cardamom, nutmeg, clove, ginger, apple pie spice, or allspice for a spiced warmth.
• Aromatics: Add vanilla bean pods while cooking to infuse with vanilla flavor, or herbs like rosemary or thyme.
• Citrus: Add lemon or orange peel or a splash of lemon juice at the end of cooking for a citrusy brightness.
• Sweetener: For a hint of molasses, light brown sugar can be used in the place of granulated sugar, or substitute part of the sugar with maple syrup for a maple-infused treat.
• Fruits: Substitute part of the apples with whole cranberries, pears, figs, cherries, strawberries, or other favorite fruits for additional color and flavor.
• Calvados-Cranberry: Prepare as directed, except stir in 1 cup Calvados (or other apple brandy) and 1 cup dried cranberries or golden raisins with the sugar.
• Browned Butter-Sage: In a small saucepan heat 1 cup butter over low heat until melted. Continue heating until butter turns a light golden brown. Remove from heat. Prepare applesauce as directed, except do not add the cinnamon and stir the browned butter and 1/2 cup snipped fresh sage in with the sugar.
• Ginger-Honey: Prepare as directed, except substitute honey for the sugar. Stir in 1 cup finely chopped crystallized ginger before ladling into jars.
• Maple Applesauce: Prepare as directed, except substitute pure maple syrup for the sugar.