• Prepare your apples with the apple peeler, corer, slicer. Place all slices into your large stock pot.
• Heat up your pot of apple slices on medium low heat, stirring occasionally. Add water if needed (about a 1/2 cup to a few pounds of apples) to prevent apple slices from scorching on the bottom of the pot.
• Add in your cinnamon to taste if using.
• Add in your lemon juice to taste if using.
• Stir until all apples are mushy and then blend using your immersion blender. If you prefer a more chunky sauce, you can use a potato masher.

To Can The Applesauce

• Bring your water-bath canner to boiling
• Add your empty canning jars to the water-bath canning rack to sanitize for 10 minutes.
• Remove empty canning jars from boiling water bath and fill them with your applesauce using a ladle and canning funnel.
• Wipe the rims of the jars and place your new canning lids and rings on top.
• Screw lids on to just finger tight.
• Using your jar lifter, add each can to your water bath canner rack until it is full.
• Lower the canning rack into boiling water-bath and can for 30 minutes.
• Once 30 minutes is up, remove jars from the water-bath and place on a towel on the counter. Listen to your jar lids pop!
• Let the jars remain untouched on the counter overnight. Then you may put away to enjoy the rest of the year!