Select and Wash: Use fresh, firm apples. Rinse them under warm water, scrubbing off dirt and residue.

Peel and Core: Peel apples, cut into quarters, remove cores, and chop roughly.

Measure: You’ll need about 12 pounds of prepared apples.

Simmer: Place chopped apples in a large saucepan with a splash of water to prevent sticking.

Cook: Heat on medium-low, stirring regularly, until apples soften and begin to fall apart (about 15 minutes).

Wash Jars: Wash jars in warm, soapy water and place them in the canner with water. Simmer over medium heat.

Warm Lids: Place lids in a saucepan of warm (not boiling) water to soften the adhesive.

Mash: Use a potato masher to break the apples into sauce. For smoother sauce, cook longer if needed.

Season: Add lemon juice for brightness. If desired, stir in spices like cinnamon, nutmeg, and clove. Adjust sugar to taste.

Transfer Sauce: Use a funnel to ladle hot applesauce into warm jars, leaving ½ inch of headspace.

Remove Air Bubbles: Run a knife or air bubble tool along the inside edges of the jar to release trapped air.

Clean Rims: Wipe jar rims with a damp paper towel to ensure a clean seal.

Seal: Place lids on jars and screw on rings until fingertip-tight.

Water Bath: Place jars in the canner, ensuring they’re covered by at least 1 inch of boiling water. Process for 15 minutes for pints or 20 minutes for quarts. Adjust for altitude if needed.

Cool: Turn off heat and let jars sit in the canner for 5 minutes. Carefully remove with a jar lifter and set upright on a towel to cool undisturbed for 24 hours.

Seal Test: After cooling, press the lids. If they don’t flex, the jars are sealed. Refrigerate and use any unsealed jars promptly.

Label and Store: Mark jars with the date and contents. Store in a cool, dry place for up to one year.