Rinse the apples then core and dice them and put them into a large sauce pot.

Add the water, it should cover the top of the apples.

Bring the apples in the large pot to a boil on high heat, then cover the saucepan and reduce the heat to medium-low and simmer for about 6-8 minutes or until the apples are soft in texture.

Using a masher, crush the softened apples, and simmer for an additional 5-7 minutes.

Using a sieve, drain the mashed apples by pressing downward using a spoon or spatula, this will ensure you get all the apple juice then allow the liquid to drain into the saucepan. Measure to make sure you have 5 cups of apple juice, you need to add some water to make up the difference.

Place the jars and lids into the water and boil to sterilize.

Using a ladle, fill the jars almost to the top, about 1.2 inches from the top.

Insert a wire rack into the bottom of a large stockpot, fill the pot with water and bring to a boil.

Place the filled jars into the pot leaving some space in between them. The water should cover the top of the jar, if it doesn’t boil some water on the side and add it. The jars need to be submerged in boiling water for at least 5 minutes.

Carefully remove each jar from the pot onto a surface covered with a cloth.

Allow cooling then check to make sure the lids are tight by pressing down the top of each of the lids.

Let the apple sauce cool overnight at room temperature then store it in a dark cool place.

Once you open an apple sauce jar, keep it refrigerated, it can be used for up to four weeks.

Enjoy!