I got into the habit of buying 3 bushels of apples when they were plentiful.  Normally I use half for apples slices and half for applesauce.

I always use 2 to 3 types of apples for flavor. I normally pick a green cooking apple such as a Granny Smith and a speckled apple such as a Northern Spy. The third apple I usually pick either a Mackintosh or a Jonathan.  I have found that the blend of different apples gives you a better taste.

Putting up apples in the Fall gives you enough apples to do pies over the winter and those apple cobblers or struedels for the holidays.

Peel and core and equal amount of apples into a large bowl. [This step replaces the cooking in a pot method!] Sprinkle the apples with 1/3 cup of sugar and cinnamon to your desired coloring.  Do not use diabetic sweetening or the seal on the jars will pop.  If making for diabetic leave out the sugar. Cover the Apples with clear plastic wrap and place in microwave for 10 minutes on high. Scoop apples into mason jars to brim, being sure to leave no air pockets or the apples will mold and let cool.   You do not have to pour wax on these apples. Once they are cool you can cover with the lid and lock the freshness by screwing down the lid cover.