For this batch I peeled and chopped 10 medium to large apples. This time I used the slow cooker on a medium-low setting. Put them in the slow cooker, and let them sit.After about six hours I stirred and got this:
A nice golden-red color, extremely different from the light-golden color when cooked on the stove. Fabulous texture, soft and almost buttery, but not mushy. We usually like our applesauce "lumpy". This was smooth but not a processed smoothness like store bought and it was fantastic. It was naturally sweet and wonderful. So with my last ten pounds of apples guess what I'm doing?