Apple Sauce

• 6 pound apples, peeled, cored, rough chopped
• 1 cup water
• 2 tablespoon fresh lemon juice
• 1 cup light brown sugar, firmly packed
• 1 tablespoon cinnamon

1. Combine the apples, water, lemon juice, and brown sugar in a large stockpot, bring to a simmer and cook over medium heat, stirring occasionally, for 25 minutes.Taste and adjust sweetness with additional sugar, if needed.Ladle hot applesauce into hot jars leaving 1/2 inch headspace. Remove air bubbles with a wooden skewer.Wipe rims, add lids, and secure bands until the fit is fingertip tight. Too tight a lid prevents air bubbles from escaping during the canning process.Process jars in boiling water for 20 minutes.Remove jars and cool.Store your apple sauce in a cool dark place for up to one year.