Prep apples. Wash, peel, core, and quarter the apples.
Cook. In a large pot, combine the apples with water or apple cider. The liquid should just barely cover the bottom of the pot to prevent burning. Bring the mixture to a boil over medium-high heat. Reduce heat to a simmer and cook, covered, until the apples are soft (about 20-30 minutes).
Add. Add the lemon juice. Taste the apples and see if they sweet enough. If not, not add the sugar. Add the spices as desired.
Mash or blend. Remove the apples from the heat. For chunky applesauce, use a potato masher. For smooth applesauce, use an immersion blender. Mash or blend the apples to your desired consistency.
Prep for canning. Sterilize your lids and bands by boiling them in water for at least 10 minutes. Heat the jars in the water bath canner. It should be hot but not boiling when the jars are added. They do not need to be sterile, just hot.
Fill jars. Using a canning funnel, ladle the hot applesauce into the hot jars, leaving ½-inch headspace. Run a non-metallic tool or bubble remover tool around the insides of the jars to remove air bubbles. Wipe the rims of the jars with a clean, damp cloth. Apply lids and screw on bands until fingertip tight.
Process. Return the canner to a full rolling boil. Place the jars in the canner using a jar lifter. Make sure they are covered by at least 1 inch of water. Bring back to a rolling boil and process for 20 minutes (adjust time for altitude if necessary). Turn off heat, carefully remove canner lid, and let the jars rest in the canner for 5 minutes.
Cool and store. Remove the jars from the canner and place them on a towel to cool for 12-24 hours. Check seals, label, and store in a cool, dark place for up to a year.