Prep the apples

• *To prevent browning, submerge cut apples in a mixture of 1/4 cup lemon juice and 4 cups water.

  Wash, peel, core, and quarter the apples, then place in a large mixing bowl.

Make the applesauce

• In a large stockpot, add the apple cider or water, followed by the prepared apples.

  Bring the mixture to a boil over medium-high heat. Then, reduce the heat to a simmer and cook the apples covered until they are soft. (20-30 minutes)
• Next, add in the lemon juice, spiced, and half the amount of coconut sugar listed (check to see if the apples taste sweet enough to you, and if not add the remaining sugar in).
• Remove the pot from the heat and use a potato masher to mash the apples into a chunky consistency.

  *If you prefer a smooth consistency, you can puree the apples in a blender or food processor, or use an immersion blender, pureeing the apples until smooth.

Water Bath Canning the applesauce

Prepare the jars

• Gather 8 - 1 pint canning jars with new lids. Sterilize the lids and bands by boiling them in water for at least 10 minutes.

  Heat the jars in the water bath canner. The water should be hot but not boiling when you add the jars into the pot. *The jars do not have to be sterilized, just hot.

Fill the jars

• Pull a hot jar from the canner and place a canning funnel on the jar.
• Ladle hot applesauce into the jar leaving ½ inch of headspace.

  *Avoid overfilling the jars.

  After filling the jar, check for air bubbles by running a bubble remover tool along the inside of the jar
• Wipe the rim of the jar with a damp towel.
• Place the hot lid and band on the jar and screw it on until the band is finger-tip tight. This means as tight as you can get the lid by using just your fingertips.

  *Avoid over-tightening.

  Repeat the process until all the jars have been filled.

Process the jars

• Return the canner to a rolling boil. Then place the jars in the canner using a jar lifter.

  *Make sure they are covered by at least 1 inch of water.

  Place the lid on the canner.
• Bring the canner back to a rolling boil and process the canned applesauce for 20 minutes (check your altitude for necessary time adjustments).
• After 20 minutes, turn the heat off, remove the lid to the canner, and let the jars rest in the canner for 5 minutes.

  Prepare a clean dish towel on the counter where it won't be disturbed for the next 24 hours.
• Remove the jars from the canner and place the jars on the dish towel to cool for 24 hours without touching them.

  *You may hear the lids of the jars start to make a little popping sound, which means they are sealing.
• After 24 hours, check the seals, label the jars, and store them in a cool, dark place for up to one year.