In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.
If canning, proceed with the next two steps.
Ladle hot applesauce into hot jars leaving 1/2 inch headspace. Remove air bubbles by stirring gently. Wipe residue off rim of jar. Center lid on jar and apply band until fit is fingertip tight.
Process jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
