For infants, peel and core the apples. The peel can be left on for toddlers.
Cut the apples into quarters.
Put the apples in a large pot with 1″ water. Cover and bring to a boil over medium-high heat. Reduce the heat to low and simmer for 10-15 minutes or until the apples are tender but not mushy.
The temptation is always to let the apples cook until they are of applesauce consistency, but you will end up with a watery mess that is drained of flavor.
Uncover and let the apples cool slightly in the pot.
In batches, puree the apples and a few tablespoons of the cooking water in a blender or food processor to a consistency appropriate for your child.
Pour the applesauce into storage containers or ice cube trays (see note on the opposite page about freezing). Let cool completely before refrigerating or freezing. Store in the refrigerator for up to 1 week or freeze for up to 3 months