Grandma Ranegar’s Applesauce

Peel and chop apples roughly, placing in a large, heave pot as you go. Peel as many apples as you want to make, and fill with enough water to barely cover the top. Bring to boil and simmer on low, stirring occasionally so apples do not burn. Continue cooking on low for about 30 minutes as apples continue to break down. Mash up with a potato masher, or if you like really smooth applesauce, use an imersion blender. Add spices and butter and stir to incorporate. Allow to cool, then fill into jars for canning or freezer bags for storage.