Add all ingredients to a large heavy-bottomed pot, mix ingredients together, bring heat to medium-high, and simmer covered for 20 minutes. Stir often to avoid burning.

Once apples are soft, turn off heat and let the apples cool off for a couple of minutes. Use an immersion hand blender or other blender to break down the apples into the consistency you prefer for apple sauce.

Ladle the hot apple mixture in jars. Use a funnel to safely transfer the sauce into each jar, leaving 1⁄2 inch of headspace. Use a spatula to scrape the pot clean. Wipe the rims of the jars clean with a dampened clean paper towel or lint-free cloth and then again with a dry towel and place the lid on. Put jar ring on until it’s just-snug on the jar. Process in the water bath for 10 minutes. Carefully remove the jar from the water bath with canning tongs and place them on a towel for 12 hours without touching. Refrigerate after breaking the seal.

Yield is 1 pint, plus a little extra to store in the fridge.