Spread a kitchen towel on the counter. Use your jar lifter to remove a jar from canner, drain, and place on the towel. Keep the remaining jars in the canner, so they stay hot.
Use your canning ladle and funnel and add applesauce to warm jars leaving 1/2-inch headspace.
Wipe the rims of the jars with a clean, damp towel. Center a lid on the jar, and screw on the band until it is fingertip tight.
Use the jar lifter to place the jar back into the canner, and repeat with the remaining jars. Try to leave some space in between the jars.
Once the jars are all in canner, adjust the water level so it is at least two inches above the jar tops.
Cover the canner and bring to boil over medium-high heat. Once water boils vigorously, continue boiling pints for 15 minutes at altitudes of less than 6,000 ft. Adjust processing time for your altitude if necessary (see notes).
When processing time is complete, turn off the heat, remove the cover, and let the canner cool down and settle for about 5 minutes.
Spread a dry kitchen towel on the counter, remove the jars carefully from canner, and place on the towel. Leave about 1-inch in between jars. Keep the jars upright, and don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool completely.
After the jars have cooled for at least 12 hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate the applesauce and use within a week.
Remove the bands and wash the jars well with warm soapy water to remove any residue. Label, date, and store in a cool, dark place, between 50 to 70 degrees F. Use within 12 to 18 months. Refrigerate the juice once opened and consume within a week. Yields about 9 pints.