• Peel, core, and chop or slice apples.
• Add the butter and cinnamon to a large skillet and melt over medium heat. Add the apples, brown sugar, water, and salt; stir to combine. Cover the pan and cook for about 5 minutes or until the apples have started to soften.
• In a small bowl combine the cornstarch with 2 tbsp of water. Add to the cooked apples and stir. Continue to cook until thickened making sure the apples are soft but not mushy, about 1 minute. Cool completely.
• Store into mason jars or freeze in plastic bags. This mixture will fill 4 12 oz jars.

Canning instructions:

• Use clean, sterilized canning jars (sterilize jars in a dishwasher or by pouring boiling water in the clean jars).
• Leave 1 inch of space at the top of your jar.
• Wipe the rim of the jars before putting the lid on. Tighten the ring firmly
• Boil in a water bath according to USDA for 25 minutes.)
• When time is done, turn off heat and let jars remain in the boiling water for 5 minutes before removing.
• Let jars cool for 12 hours before removing rings.
• Clean jars to remove any sticky residue. Rings should be removed for washing.
• Make sure jars are sealed
• Label and date jars.
• Store sealed jars in a cool, dark place for up to 18 months.