Then, you can move onto making your applesauce: Prepare a treatment to prevent apple browning. You can either use Ball® Fruit Fresh in water or lemon juice in water. Peel your apples. Core and cut the apples into medium sized pieces. Submerge the cut apple pieces in the browning treatment.
Turn heat up to high heat on water bath canner, and get water to a hard boil. Using a canning rack or jar lifter, lower jars into boiling water. Keep jars upright so applesauce does not get into rim area and cause the seal to fail. If the water is not 1-2 inches above the jar lids, add more boiling water to get it up to the right level.
8 Ball® (16 oz) pint glass preserving jars with lids and bands Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. Combine apples with just enough water to prevent sticking in a large stainless steel saucepan. Bring to a boil over medium-high heat.
You’ll need about 21 lbs per 7 quarts. At least two large bowls. You can never have enough bowls when canning. Large pot of water for parboiling the apples and another to keep the finished sauce warm before canning OR use a Slow cooker (optional) to keep the applesauce warm before canning