Reheat the product, if a hot pack is required. Pack food into clean, hot jars. Place a new, heated lid on the jar and adjust band. Reprocess the product using the canning method and processing time recommended by the recipe. Cook apples until soft in a large covered saucepot with just enough water to prevent sticking.
Press apples and juice through a sieve or food mill to separate seeds and peel from pulp.
Remove air bubbles. Adjust two-piece caps. Process pints and quarts 20 minutes in a boiling-water canner. Spiced applesauce can be made by adding ground spices, such as cinnamon, nutmeg or allspice, to the sauce during the last 5 minutes of cooking. Fill jar with berries.