Wash your Ball quart or pint jars with soap and water. Place on a baking sheet and set in an oven preheated to 225 degrees F until you are ready to put the sauce in.
Wash the apples and drain.
Slice apple chunks away from the core. The pieces don't need to be identical in size. This works best for small apples. You can also use an apple slicer and corer if you wish.
Add water to the water bath canner and bring to a boil.
While you are waiting for the canner, add an inch or so of water to your stock pot. Add all the sliced apples and the citric acid, if using.
Bring apple mixture to a boil. Once it boils, bring the heat down to a low simmer. Simmer for 30 minutes.
Remove the apples from the heat. Place the immersion blender in the hot apple mixture and blend until smooth, about 2-3 minutes.
Taste the sauce and add in honey to sweeten and cinnamon to flavor if you would like.
Place the canning funnel on the top of your Bell mason jars. Fill to about 1/2 inch from the top to allow for some airspace for proper sealing. If any sauce landed on the rim, wipe this off with a clean rag.
Add the new lid to the top of the jar. When canning applesauce, the NEW lid is the most important step. Screw the canning rim onto the jar and tighten it gently. You will want a potholder on your hand to avoid burning yourself.
Place the prepared jars into the water bath with a jar grabber. Use the chart in this post to determine the time you will need to process the jars. Generally speaking, 20 minutes for pint jars is adequate and 25 minutes for quart jars, unless you are at very high altitude.
Once you have boiled the jars for the time indicated in the chart, remove the jars with the jar grabber and allow to cool. You will hear the jars pop, but the sound isn’t required. You will notice after an hour or so that the jars will have a vacuum seal.After they have cooled overnight, you should loosen the rings to prevent rust.