Peel, core and chop apples. Add all ingredients to slow cooker. Toss gently and cover. Cook on high for 3 hours or low for 6. Mash with a potato masher to desired consistency.

If canning, sterilize jars, lids and rings. Bring water to a boil in a large stockpot, large enough to cover jars with 1-2" of water.

Fill jars leaving 1" of space at the top of your jars. Remove any air bubbles. Wipe jars clean before adding lids and rings.

Process jars in a boiling water bath, with 1-2" of water above jars. Cook according to your elevation (I cooked mine for 20 minutes). Carefully remove jars, allowing them to cool on a towel for 24 hours.

Listen for 'pops' that is your lid sealing. Any jars that do not seal should be chilled and used within several days. Label and store sealed jars in a cool, dark location.