Wash the apples thoroughly and remove any bruised, damaged, or spoiled areas.

Cut the apples into chunks. There's no need to peel them if you're using a food mill.

Fill the crockpot with apples. Add a small amount of water, apple juice, or cider to the bottom if needed to prevent sticking.

Cook until the apples are completely soft and falling apart.

Run the cooked apples through a food mill to separate the applesauce from the skins, seeds, cores, and other solids.

Transfer the applesauce to a large pot and bring to a boil, stirring frequently to prevent sticking.

Ladle hot applesauce into hot pint jars, leaving ½ inch headspace.

Remove air bubbles, adjust headspace if necessary, and wipe the rims clean.

Center the lids and screw the bands on until fingertip tight.

Place jars in a boiling-water canner, making sure they're covered by at least 1 inch of water.

Cover and bring the water to a full rolling boil. Begin timing once the water reaches a boil.

Process pint jars for 15 minutes at 0–1,000 feet elevation. Adjust processing time for higher elevations.

When processing is complete, turn off the heat, remove the lid, and wait 5 minutes before removing the jars.

Transfer jars to a towel or cooling rack and leave undisturbed for 12–24 hours before checking the seals.