Prepare the Apples. Start by peeling, coring, and slicing your apples. A good apple peeler or apple corer can save you a lot of time. Tip. If you prefer a pink hue to your sauce, leave some of the apple peels on while cooking.

Cook the Apples. Place the apples into a large pot with ½ cup of water or apple juice over medium-high heat. Cook until the apples are soft and start breaking down, about 15-20 minutes. Stir occasionally to prevent sticking.

Sweeten the Sauce. Add the lemon juice, granulated sugar, ground cinnamon, and brown sugar or maple syrup based on your sweetness preference. Taste as you go, as different types of apples have varying natural sugars. Stir well and let the sauce simmer on low heat for an additional 10 minutes.

Chunky Applesauce. For a chunkier applesauce, use a potato masher to smash the apples to your desired consistency. Sometimes, I don’t mash at all, the apples will break down quite a bit and sometimes, it’s just the right consistency for me.

Smooth Applesauce. For smooth applesauce, pass the cooked apples through a food mill or use an immersion blender. If using a food processor, work in batches. If you like chunky applesauce, skip this step or process only part of the mixture.

Prepare Jars for Canning. While the applesauce is cooking, wash your pint jars and lids in hot soapy water. Keep the jars hot until ready to use by placing them in your water bath canner with enough water to cover them. Bring the water to a simmer over medium heat.

Fill the Jars. Remove the jars from the canner using a jar lifter. Fill each jar with hot applesauce, leaving ½ inch headspace at the top. Use a damp cloth to wipe the rim of each jar to ensure a proper seal.

Remove Air Bubbles. Use a canning tool or the handle of a spoon to remove any air bubbles in the jar. Adjust headspace if needed.

Process the Jars. Place the filled jars into the water bath ensuring they are covered by at least 1-2 inches of water. Process the jars for 10 minutes, depending on altitude and jar size. You can use a canner for this if you prefer.

Cool and Store. After processing, use a jar lifter to remove the jars from the canner. Let them cool completely at room temperature before storing in a dark place.

Checking the Lids for Sealing. You’ll know the jars are sealed if the lids are concave and don’t pop back when pressed.