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6 lbs apples

¾ cup water (if doubling or tripling recipe, do not adjust water amount)

¼ cup apple cider vinegar

¼ cup brown sugar (optional, for sweeter sauce)

1 ½ tsp ground cinnamon

1 lemon (juice of)

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1. Core, peel, and slice apples.

2. Add apples and water to pot and cook over medium-high heat, stirring occasionally so apples don't burn. Cook until apples are soft (about 5-20 minutes).

3. Remove pot for heat. If you like chunky applesauce, mash apples with a potato masher. If you like smoother applesauce, run through a food processer or blender.

4. Add remaining ingredients and return pot to burner. Cook over medium-high heat for about 5 minutes until everything is well combined.

5. You can store in air tight jar in fridge for about 1 week or water bath can them so they are shelf stable.

6. Ladle hot applesauce into HOT jars using a funnel, leaving ½ inch headspace (for both pint and quart). Remove any air bubbles. Wipe rims of jars clean with damp towel.

7. Put lids on jars, finger tight only (do NOT overtighten).

8. Carefully place in SIMMERING water in pot using a jar lifter and make sure water covers the tops of jars by about 2 inches. Add more water, if needed.

9. Place lid on pot and bring water to a rolling boil. Boil for pints for 15 minutes and quarts for 20 minutes (0-1,000ft altitiude. If altitude is different, please see chart below for canning times).

10. Turn off heat and remove lid from pot. Let stand for 5 minutes.

11. Carefully remove jars from pot using a jar lifter and place on a TOWEL on counter. Let sit until completely cooled.

Jar Size Altitude (in feet) Processing Time

Pint 0 - 1,000 15 minutes

Quart 0 - 1,000 20 minutes

Pint 1,001 - 3,000 20 minutes

Quart 1,001 - 3,000 25 minutes

Pint 3,001 - 6,000 20 minutes

Quart 3,001 - 6,000 30 minutes

Pint Above 6,000 25 minutes

Quart Above 6,000 35 minutes