Make homemade applesauce and then bottle it to have the fresh taste of apples all year long.
First, you'll need to peel, core and slice your apples.
As each apple is peeled, cored and sliced, put them into a large bowl with clean water and lemon juice. The lemon juice is optional and just prevents browning. Once your bowl is full, you can take the apples and slice them into smaller pieces and put them into a large pot (5-6 qts).
Add 1-1 1/2 cups of water to the pot with the apples and turn on the burner. (You don't need very much water because as the apples cook down, they will naturally release their juices. The water on the bottom helps prevent burning until the juices are released.)
Using a wooden spoon, scoop the apples on the bottom and bring them up to the top so they all cook more evenly. It takes about 10 minutes for the apples to cook through. You'll notice that they become translucent (semi see through) when they are done. If you're still not sure, scoop out a piece of apple, let it cool and take a bite. If it's still crunchy, let it go for a bit longer.
While the apples are cooking, set up your bottling station. Put a dish towel down on the counter next to the stove and put the jars on top. The lids go in a small pot on the stove with enough water to cover them. Turn the burner on low to warm them up.
When the apples are done cooking, turn the burner to low and scoop them into the blender. (I like to use a small handheld metal strainer.) If you have a larger blender jar, you should be able to fill it to the 4.5-5 cup line, which will give you about 4 cups of applesauce (perfect for filling one quart jar).
Before you blend, add 1/2-3/4 cup apple juice from the pot into your blender jar. Put the lid on your blender, making sure to leave it vented. The apples are going to be super, super hot, so please don't forget to do this step or you could get burned or possibly break your blender jar.
Turn on the blender. The longer you blend your applesauce, the smoother it will be. (I usually let it go for about 30 seconds on speed 3.) Turn off the blender, carefully remove the lid and pour directly into your jar. Use your tongs to pull a lid out of the simmering water, put it on top of the jar, put a ring on and tighten it. The jar will be hot so use a silicone hotpad to prevent burning your hand.
The last step is to process it in either a water bath canner or a steam canner. (I prefer the steam canner because it uses so much less water and it heats up faster.) Whether you use a pint or a quart jar, you'll need to process it for 20 minutes. Start the timer when the water is boiling (for a water bath) or when you see a steady stream of steam coming out of the steam canner. When the time is up, carefully remove the jars from the canner and turn them upside down on a dish towel. The jars should have sealed while in the canner, but keeping them upside down until they are cool will help any that didn't seal.
When the jars are cool, turn them over and press in the middle of the lid. If it pops up, the jar didn't seal properly and you'll need to either try and reprocess it, or just put in the fridge and eat it within the next week or so. If it doesn't pop up, the jar is sealed and your beautiful homemade applesauce can be stored for a couple of years in a cool, dry place until you're ready to eat it!