Start by thoroughly washing your apples under cool running water to remove any residual pesticides.

Peel, core, and slice the apples into pieces smaller than a quarter.

To keep apple slices from turning brown, mix ascorbic acid or lemon juice in a bowl of water and submerge the slices for about 10 minutes.

In a large saucepan, combine apple slices with minimal water to cover the bottom, then bring to a boil.

Reduce heat and let it simmer for 10 to 20 minutes until the apples are tender.

Purée the softened apples using a food processor for a smooth texture or mash by hand for chunkier applesauce.

Return the apple purée to the saucepan, add sugar and lemon juice to taste, then bring to a gentle boil.

After boiling for about 5 minutes, let it simmer for another 5 minutes.

Pour hot applesauce into clean, sterilized jars leaving about ½ inch of headspace.

Wipe the rim of the jars to ensure a good seal and place the lids on.

Process the jars in a boiling water canner for approximately 20 minutes.

Remove jars and allow them to cool on a clean towel or cooling rack.