Wash the apples. Put ½ to 1 cup apple cider or juice in the bottom of a big pot, and turn on the heat. Remove apple stems and cut the fruit in quarters, or eighths if the apples are very large. Put the cut apples right into the pot as you go.
Cook gently until all the apples are soft. Stir occasionally, and don’t let the apples scorch on the bottom! You can certainly use a slow cooker if you’d prefer. Use much less apple cider or juice, and just cook the apples on low until they are all mushy.
When the apples are tender, put them through a food mill, which will remove seeds and skins. If you have one, use the fruit strainer attachment to a KitchenAid mixer; it gives great results.
Can in a waterbath (or steam canner): Prepare jars as usual – I generally choose wide-mouth pints. Put hot applesauce into prepared jars, leaving ½ inch headspace. Can in a boiling water bath or steam canner 20 minutes for quarts, 15 minutes for pints. Let cool and label.
Notes
NOTE: I prefer to use a variety of apples: Macintosh, Gala, Davey, Empire, Winesap -- whatever is available. More types of apples will give a fuller taste to the sauce.