Sterilize your lids and jars. I like to do this by putting the jars through the sanitize cycle in the dishwasher. The jars need to stay hot during canning to prevent cracking, so leave them in the dishwasher on “heated dry” while you prepare the applesauce. To sterilize the lids, place them into a shallow pan of simmering water for 5 minutes and then remove.

Fill a large bowl halfway with cool water. Add a generous teaspoon of salt.

Peel, core, and slice your apples into thin chunks. Using an apple peeler (as pictured above) can speed up this process, but you can do it with just a paring knife too. As you slice each peeled apple, remove any brown spots, and then immediately add the cut slices into the bowl of salt water – this will prevent browning while you prepare the apples.

Once all of your apples are prepared, drain off all of the salt water. Add 1 inch of water to the bottom of a large, heavy-bottomed pot. Add the apples (and cinnamon sticks if using) and bring to a boil over medium-high heat. Reduce the heat to medium, maintaining a good boil. Stir occasionally to prevent sticking, and cook until the apples are very tender. If they are sliced thin, this will take about 35 minutes.

If you used cinnamon sticks, remove them now. Using a submersion blender, pulse the sauce until it is your desired consistency. I like mine a little chunky, but if you want a perfectly smooth applesauce, you can run it through a food mill. Taste the applesauce at this point (carefully because it’s hot) and adjust the cinnamon and/or add sugar if needed (start with 2 or 3 tablespoons of brown sugar, then adjust as needed). Do not let the sauce cool before moving on to the next steps!

Prepare a hot water bath for canning. Insert the rack into the canner and fill halfway with water. Turn on high heat.

Heat a separate kettle of water or prepare to heat 3 to 4 cups of water in the microwave.

While the water bath is heating up, fill your warm, sterilized jars with applesauce, leaving 1/2 inch headroom at the top of the jar. If you are using wide-mouth jars, you can do this with a ladle. If you have skinnier jars, you may want to use a jar funnel. After the jars are filled, take a clean, damp cloth and wipe off the tops of the jars so they aren’t sticky. Look for air bubbles and bang the jar carefully or use a chopstick to remove the bubble. Secure lids and use a jar lifter to lower them into your canner.

Place the jars about 1 inch apart, and then pour enough hot water around the jars to bring the level to 2 inches above the top of every jar.

Process in the boiling hot water bath (212 degrees Fahrenheit) for 20 minutes or a specific time determined by your altitude (see this helpful chart). Then, using the jar lifter, carefully remove the jars and place them on a dry towel. As the cans cool, you will hear the lids pop to let you know they have been sealed. Label with date and store in a cool, dry place.