Canning Applesauce

We had a fantastic time apple picking this year.  But you know how it is, apple picking goes so fast that the kids fill your bags with more apples than you can possibly use.  But this is the year I started canning, so I thought I'd make a little (read a LOT) more applesauce than usual.  My kids love it.  I looked up a bunch of recipes on sites I like and then thought I would just do the math to make a large batch of the applesauce recipe that I used last year.  That recipe was posted by Heidi of Tried and True Cooking with Heidi.  It is the best applesauce I've had.  You can find the original recipe 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

40 apples
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.