Prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Wash, core and peel apples. Cut into halves or quarters.
Combine prepared apples with 2 cups water in a large saucepan and bring to a boil. Cover pan; reduce heat and simmer for 30 minutes or until apples are soft.
Puree apple mixture and measure number of cups before returning to pot. Add 1/4 cup sugar per 1 cup puree. Stir to dissolve sugar. Stir in contents of spiced apple mix and heat just to a boil. Remove from heat.
To can applesauce: Carefully ladle hot mixture into sterilized hot jars, filling evenly. Leave 1/2-inch headspace. Remove air bubbles, wipe rims and cap each jar as it is filled.
Process in a boiling water bath canner, 15 minutes for pints and 20 minutes for quarts. Test jars for airtight seals according to manufacturer’s directions. If jars do not completely seal, refrigerate and consume within 2 weeks.
Applesauce is ready to eat after 24 hours.
**Suggested apple varieties: Red Delicious, Gala, Fuji, Winesap, McIntosh, Yellow Delicious, Mutsu, Pink Lady and Honeycrisp