Wash jars, closures and bands in hot soapy water. Rinse well and drain.

Place the canning rack in the bottom of the canner, place the required number of jars you are using for your recipe. For large jars- such as quarts, add water until the jars are about 2/3 full. Heat jars in a canner filled with hot water for 10 minutes: This prevents breakage from thermal shock. Cover the canner with the lid and bring the water to a simmer or to 180 degrees F. Keep jars in the hot water until you are ready to fill them.

Closures- wash the rings and lids in hot soapy water- set aside to drain. Never boil the lids- it can remove the seal .

To remove the jars- use the canning tongs, carefully lift the jars from the hot water and drain on clean dish towels, a wooden cutting board or heat proof surface.

Fill the jars: Remove the jar from the hot water in the canner - pour the hot water back into the canner, Place the funnel in the jar as you ladle in your food, Fill the jars leaving 1/4 inch - 1/2 inch of space below the rim. Using a damp clean towel, wipe the rim and the edges and inside of the jar removing any food particles. Using the bubble tool, remove any bubbles inside the jar.

Place the lids on the jars and tighten the rings, but not too tight. You will tighten after they cool.

Using the tongs, gently place the jars one by one back into the canner. Cover with more water until the jars are submerged in 1- inch of water. Process ( bring to a rolling boiling) the applesauce for 20 minutes inside canner. Turn off the heat and let the jars rest in the water for 5 minutes.

Remove the jars from the canner using the tongs and set on thick clean towels to cool. Once completely cool, tighten the rims. Store in a pantry. You will hear the lids “pop”- this is you know you have processed the applesauce long enough and the contents are safe to consume. Once the jars have been opened to enjoy, refrigerate any leftovers for up to 2 weeks.

In a large bowl combine apples, cinnamon sticks, vanilla caviar ( seeds) , lemon zest and lemon juice until well coated.

Place apple mixture into a large stock pot with 2-3 cups of water, and cook over low heat, stirring often for about 10 minutes. Taste apples for sweetness. Add sugar one half cup of sugar at a time until desired sweetness is achieved. Remove cinnamon sticks.

Sugar will dissolve and apples will begin to break down and release their juices. If needed, a potato masher or pulsing with an immersion blender can help break down any large apples into chunks.

Increase heat, continuing to stir often to prevent sticking or burning until apples have thickened.

Spoon into hot sterilized jars and seal. Or store in the refrigerator for up to two weeks.