- 6 Pounds apples, peeled, cored, rough chopped
- 1 Cup water
- 2 Tablespoons fresh lemon juice
- 1 Cup light brown sugar, firmly packed
- 1 Tablespoon cinnamon
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.