6 pounds apples , sliced into quarters (2.7 kg)
¾ cup water or apple juice (178 ml)
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves


1.Place the quartered apples and water/apple juice in a large slow cooker (16 quart or more). Cover and cook on "low" for 6-8 hours, stirring every hour or so. As the apples cook down they will shrink.
2.During the last few hours of cooking, stir in the cinnamon, nutmeg and cloves. When the apples are fully cooked, pass the mixture through a food mill to remove skins and seeds. Alternately, you can puree it in a food processor and pass it through a mesh strainer.
3.Ladle the applesauce into sterilized jars, leaving ½ inch headspace. Cover with lids and screw on bands. Process in a waterbath for 15 minutes (pints) or 20 minutes (quarts).
4.Let cool completely and make sure the jars are sealed before storing in a cool dark place, like a pantry.
5.NOTES If you'd rather a plain applesauce, feel free to omit the spices.
6.If you don't want to process the applesauce, simply store it in the fridge and consume within a few weeks.
7.If you have a small slow cooker, you can still make this recipe! Simply halve or quarter this recipe, as desired.

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