This homemade applesauce recipe doesn't require any measuring at all. Eat it fresh or try canning applesauce to stock your pantry. It's like pie in a jar!
Peel, core, and cut apples into roughly 1" chunks.
Combine apples and apple juice (or water) in a large stock pot.
SHORTCUT: You can skip measuring the ingredients entirely and simply fill a pot with apple chunks. Add juice or water to a depth of about 2" and cook as directed.
Cover the pot and cook on low heat, stirring occasionally until apples become tender. Use a potato masher to break them up until your sauce reaches desired consistency.
Stir in cinnamon.
If you've got more than you can use but don't want to go through the canning process, you can freeze it, too.
Ladle hot applesauce into sterilized jars, leaving 1/2-inch head space.
Wipe rims with a damp cloth (to assure a good seal), screw lids on, and process in a boiling water bath. Process pints for 15 minutes, quarts for 20 minutes. (Click through for a complete tutorial on water bath canning if you’ve never done it before.)
Alternatively, you can do this in your slow cooker. Same drill: Fill the slow cooker with apple chunks, put about an inch of apple juice in the bottom, and cook on low all day.
This applesauce recipe can be made with varying amounts of apples. See text above for more.