A sure sign of fall at our house is a pile of apples waiting in the summer kitchen.
Apple sauce is a great 'first' for the beginning canner. Not in the least because it's done when it's cool :)
Peel, core and slice as many apples as you want. I used 1/2 bushel of Honey Crisp apples. I often use Cortlands or Empires. I like my sauce to have some body. If you like a very smooth sauce then try MacIntosh.
Here's a chart so you can chose yourself:
Light: 5 3/4 c water and 1 1/2 c sugar
Medium: 5 1/4 c water and 2 1/4 c sugar
Heavy: 5 c water and 3 1/4 c sugar
Boil sugar and water together. Add peaches and boil again for 3 minutes. Pack into hot, clean jars. Add additional syrup to cover. Leave 1/2 inch headroom. Process in boiling water for 20 minutes (pints) or 25 minutes (quarts).
A delicious bit of summer in the middle of winter.