here. I used 38 apples in my canning version (although it would have been easier to use 40, now that I'm thinking about it, so I'll post as if I used 40 apples)
Yield: 5 litres of applesauce
7.5 cups of water
2.5 cups of sugar or Splenda
5 tsp cinnamon
Peel and slice all your apples. Place all of the ingredients into a large stock pot and mix. Cook until the apples are soft, stirring occasionally. Use a hand blender to puree.
Prepare your canning jars and lids. I think you can use a water bath for canning applesauce, but I have been schooled in the safety of pressure canning. I pressure canned this for about 20 minutes at 11 psi which worked beautifully.