Canning Sweet Cinnamon Applesauce - How to Make & Process Applesauce from Scratch

Today we're canning a batch of amazing homemade applesauce. Using fresh Fuji apples, some cinnamon, and a couple other ingredients, we'll make up a piping hot pot of sauce and can it in quart jars.
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Materials used in this video:

VPK Apple Peeler/Slicer
https://amzn.to/2XQJW9e

Hot Water Bath Canner (7 quart jars or 9 pint jars)
https://amzn.to/3kRWkyP

Canning Tools Set (6-piece tool kit)
https://amzn.to/2pLrzDR
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Here's the basic recipe:
8-10 lbs of apples (after coring/peeling)
3 tablespoons lemon juice
1 1/2 cups water
1 cup sugar
2 tablespoons cinnamon

Sterilize jars by boiling in canner. After boiling several minutes, reduce heat to simmer and leave jars in the canner until ready to fill. Peel, core, and slice the apples. Heat them in a large pot, stirring the best you can, until they are soft. Puree them with immersion blender (or regular blender, or potato masher). Add lemon juice, sugar, and cinnamon. Heat to a boil. Remove jars from canner and fill with applesauce, leaving 1/2" headspace for quarts and 1/4" for pints. De-bubble, wipe rims, and place on lids and rings. Put filled jars into canner, and turn to high heat. Once boiling, process for 20 minutes (for quarts and pints).