1. Prepare apples by quartering, if using a food mill, or coring and peeling if using a blender or potato masher
2. Steam apples, or boil gently in a few inches of water until tender, stirring up from the bottom a few times to make sure the apples on top get cooked
3. Process or puree apples
4. For every 4 cups of applesauce, stir in 1 tablespoon of lemon juice
5. If desired, add cinnamon at a rate of 1/2 teaspoon per 8 cups.

To can: 

1. I like to use the cold pack process for canning as I don’t have to worry about the temperature of anything that way. 
2. Ladle applesauce into prepared (clean, sterile) jars
3. Wipe rims with a clean cloth
4. Screw down lids and rings
5. To prepare canning kettle: fit with rack (to separate jars from direct heat), set on stove, and fill halfway with water
6. Add jars, doing your best to make sure there is space between jars so they don’t touch
7. Fill canner with additional water if needed to cover jars by an inch
8. Top canner with lid
9. Heat to rolling boil
10. Continue boiling for 20 minutes
11. Remove heat, and let cool, if possible as long as needed
12. If you do need to remove jars from the canner while they’re hot, remove them with a jar lifter to set them on a towel-covered counter, then cover jars with a heavy towel to protect them from drafts and possible breakage
13. After 24 hours, test for seal. At this point, rings may be removed from jars if desired
14. If any jars haven’t sealed, you can store them in the refrigerator for up to a week, or re-can them with new lids. 
15. Enjoy!