A friend of ours has many apple trees and we went to pick 7, 5-gallon buckets of them for use at home and the hunting land. We made apple cider, applesauce and threw some around out in the woods for a doe and her fawn.
20 cups apples, or enough to fill a 12 quart pot
4 cups water
1 cup sugar
3 teaspoons powdered citric acid or 3 tablespoons lemon juice
1 teaspoon cinnamon
Chop apples to remove the core, leave skins on. I chopped enough to fill my large 12 quart stock pot. Approximately 20 cups of apples.
Add 4 cups of water to the apples and cook on medium heat for 20 minutes. Stir to make sure the apples are cooking evenly.
Remove from heat and let cool. I used a food sauce processor to remove the skins from the sauce.
Return to the cleaned stock pot and add in sugar and cinnamon if desired.
I added in 3 teaspoons of powdered citric acid to preserve the color and add in a little tartness.
Fill quart jars and follow up with the water bath canning method. Boiling jars in 2-3 inches of water for 10 minutes.