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Wash the apples thoroughly and place them on a large baking pan.
Peel, core, and slice the apples into pieces under a quarter apple in size.
Soak the apple slices in a water bath with ascorbic acid to prevent browning.
Prepare a boiling water canner and sterilize the jars and lids.
Add the apple slices to a large saucepan with enough water to prevent sticking.
Cook the apples over medium heat until tender, stirring periodically.
Purée the cooked apples using a food processor or potato masher.
Return the purée to the saucepan, add sugar and lemon juice, and bring to a boil.
Fill the sterilized jars with hot applesauce, leaving ½ inch headspace.
Remove air bubbles, wipe jar rims, and seal with lids.
Process the jars in boiling water for the recommended time based on altitude.
Remove jars and let them cool for at least a day before storage.