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1. Put all the ingredients into a slow cooker, cover and cook on low heat for 7 to 9 hours, stirring once halfway through the cooking time to break up the apples.
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2. After cooking, the apples should be tender and starting to break down. Using a fork or potato masher stir the apples, breaking up any remaining large chunks, until it reaches your desired consistency. If you want smooth applesauce you can process it in a blender or food processor, or use an immersion blender. Transfer the applesauce into mason jars and store in the refrigerator.
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If you want to freeze your applesauce:
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Let the applesauce cool to room temperature, then pour it into Ziploc freezer bags or other freezer appropriate containers. Seal and put it in the freezer.
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If you want to can your applesauce:
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1. Bring water to a boil in a boiling water canner. Set the bands of the jars aside. Heat the jars and lids in the simmering water until you are ready to use them (do not let the water come to a boil).
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2. Ladle hot applesauce into the hot jars, leaving 1/2 inch head space at the top. Remove any air bubbles by gently tapping the jars on the counter. Then wipe the jar rims clean. Top the jars with the hot lids, then screw on the bands until they are fingertip tight.
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3. Process the jars in the boiling water canner for 20 minutes, adjusting your processing time for altitude if necessary. (I have to add 10 minutes to my processing time due to our altitude here in Utah!)
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4. Remove the jars from the boiling water canner and let them cool on the counter. Check the lids to make sure they have sealed after 24 hours. (The lids should not flex up and down when the center is pressed.)
