Slice and core apples using the melon baller trick. If you're using organic apples feel free to leave the peels on for more fiber, nutrients, and a little color (the Jonathan apple skins make a PINK applesauce!). If using conventional apples I would probably peel them to avoid at least some of the pesticides.

Put the apples in a 5 quart slow cooker. Drizzle with lemon juice and spices if desired. Leave them to cook for 3-4 hours on low or until they're tender. You might need to put a clothes pin on your nose so the yummy aroma won't tempt you to eat them before the sauce is done!!

* If you don't have a slow cooker, or for larger batches, you could probably cook the apples in the oven. I haven't tried it, but I would imagine they'd do well as long as they're tightly covered so they don't dry out. I'd probably start with 350 degrees and go from there, but that's just a guess.

** Try using pears for pear sauce! Or you could even combine apples and pears if you'd like.

Once tender, allow to cool at least a little. Immersion blenders tend to splatter if you aren't careful and you don't want to burn yourself!

Blend with the immersion blender, food processor or regular blender until it reaches your desired consistency. We like ours chunky.

Store in mason jars or other air tight container. I like mason jars because I can use my FoodSaver vacuum sealer to remove the air and the apple sauce lasts longer in the fridge.

Store in the fridge. Keeps for a week or 2 (assuming you can keep your family out of it that long!).