Apple Sauce - Canning

Ingredients
24 apples - peeled, cored, and chopped

4-1/2 cup water
1-1/2 cup sugar
1 Tablespoon ground cinnamon

Directions (Recipe)
1.  In a saucepan, combine apples, water, sugar, and cinnamon.
2. Cover, and cook over medium heat for 30 to 40 minutes, or until apples are soft.
3. Mash apples with a potato masher, to desired texture.
4. Remove from heat.

Directions (Canning)
1. Concurrent with cooking apples above, in a separate pot, heat water on high.
2. Add canning jars, upside-down, to sterilize.  A jar rack is useful for this.
3. When apples reach desired consistency/texture, heat water in a small frying pan and add the (disposable) canning seal lids.
4. When apple sauce is ready and canning seal lids are hot, funnel apple sauce into prepared cans.  Do not fill too close to the top.
5. Clean any overspill from the jar lip and edges.
6. Removing canning lid from nearly-boiling water with a magnet.  Place on top of jar.
7. Screw ring lid onto jar to hold sealing lid in place.
8. Place jar back into jar bath pot, right side up, and repeat 4-7 until all prepared jars are filled.
9. Immerse filled jars in bath, right side up, for 15-20 minutes depending upon the size of the jar.
10. Remove jars from bath and sit aside.  Repeat steps 2-9 as needed until all apple sauce is canned.
11. Inspect jars to see if the seal has been engaged.  Sealed jars will be popped inwards and remain so.
12. Write date of canning (and any other requested information) onto top sealing (disposable) jar lids and store.