I started by coring the apples with my handy coring tool. Then I peeled the apples with a vegetable peeler and hand-sliced them. After cooking the sauce, I placed the pot on a hot pad in my refrigerator to cool. When fully cooled, I transferred the sauce into freezer grade zip top bags. Then I laid them flat in the freezer until frozen solid. Once solid, the bags can be stacked to conserve space. (Don’t forget to date the bags and list the varieties of apples you used.)
8 large apples 1/2 cup water 1/2 - 3/4 cup sugar 1/4 tsp cinnamon, optional
Peel and core apples and cut into slices. In a large saucepan, combine apples and water. Cover and simmer for 10 minutes or until apples are tender. Mash apples with a potato masher to desired consistency; stir in sugar and cinnamon to taste.