Combine all apples, water, and lemon juice in heavy large Dutch oven

Bring to boil over high heat, then reduce heat to medium

Cover and simmer until apples are tender, about 20 minutes

Uncover and cook until mixture thickens, stirring frequently, about 10 minutes longe

Mash apples slightly with potato masher until chunky applesauce forms

Stir sugar, cinnamon, and all spice into apples

Transfer to bowl, cover and refrigerate overnight OR follow instructions for canning below

Place boiling water bath canner (or large pot), filled half full with water, on the stove burner and begin to heat

Make sure canner has a removable rack that will fit inside the canner

The canner should be large enough to allow the water to boil 1"-2" over the jars when they are placed on the rack in the canner

Place an extra kettle of water on the stove burner in case extra boiling water is needed to cover the jars in the canner

Wash jars and bands in hot soapy water; rinse in hot water

Jars should be boiled in hot water for at least 10 minutes

Fill jars with hot applesauce, leaving 1/2" headspace at the top of the jar

Run a non-metal knife or spatula along the inside of the jar to remove air bubbles

Wipe off the top of the jar rim with a clean cloth

Place hot sealing lid on packed jar next to glass

Screw band on jar until just tight

Place jars in canning rack, then place rack in canner while water is boiling

Ensure jars are far enough apart to allow for circulation of water around jars

Water should be 1"-2" over the tops of the jars when boiling

Begin timing for processing as soon as the water returns to a rolling boil

Boil, covered, for 20 minutes

Remove hot jars from water and place on a towel or rack to cool

Keep jars out of drafts

Do not turn jars upside down

When jars have cooled, ensure they have sealed properly