Peel, core, and slice apples. I use a gadget like this one, which cuts the work time way down! Don’t worry if you have some peel on the apples, it’s just a texture preference (and the peel contains lots of healthy nutrients!). You could leave the peel on completely if you want even, just make sure to get rid of the core and seeds. Put apples into a large pot (I use a 6 ½ quart pot for 13 pounds of apples). Once you have about a third of the apples cut, turn the heat on to medium. Keep adding apples until you have a mountain of them—they cook down significantly so pile them on.

Once all apples are in the pot, continue to push down with a wooden spoon, helping the apples to break down. As the apples on the bottom cook, they will make room for the apples on top. Continue to check every 20 minutes or so, smooshing down the apples and helping those on top to get towards the heat on the bottom. The juices will release and help this process. After about an hour and a half the apples will be mostly cooked. At this point, continue mashing until it has reached your desired consistency. You can leave it as chunky as you like, or puree it for a smooth texture. We like ours chunky!

Optional: You can add a half of a teaspoon of cinnamon if you like. We prefer it plain. While I like to add cinnamon to store bought applesauce, there is a richness that comes from cooking the apples and I don’t think it needs anything else.

Let cool and divide into storage containers. I freeze my applesauce, less for preserving it, and more for rationing. I think Irving and David could eat my entire 13 pound batch in one day! But it’s a good idea to freeze whatever you won’t eat in the next few days, as there are no preservatives. That way you’re guaranteed fresh applesauce when you want it!