3largefull produce bag of fresh apples (combination is great)--about 15 lbs.
1/2cuplemon juice
1/4cupcinnamon
Instructions
Wash all of the apples. Remove the core and stem (don't remove the stems), cut apple in half and place in a roaster pan (mine is a 16 quart pan). Fill the pan up to the top as much as you can. Drizzle the lemon juice and cinnamon over the top of the apples. Turn the roaster to medium-low heat and let the apples cook until they are soft and tender. When they are completely soft, turn off the heat and let them cool to room temperature. Place several cups of the cooked apples and sauce into a blender or food processor and puree until completely smooth. Pour the pureed apple mixture into washed and sanitized canning jars (pint or quart size). Tightly screw a jar lid onto each jar (makes about 15-18 pints). Place 7 of the jars into a wet bath canner and boil for 35 minutes. Once the 35 minutes is over, remove the jars, let them cool over night and store the sealed jars in a pantry or food storage room for a year.