Peel and core the apples.
Place the peeled, cored, and quartered apples into a large pot. Add the lemon juice, cinnamon, sugar, water, and salt.
Bring to a boil on high heat, then lower the temperature, cover the pot, and maintain a low simmer for about 30 minutes, until the apples are completely tender and cooked through.
Once the apples are cooked through, remove the pot from the heat. Mash the cooked apples.
After mashing, if you would like a smoother applesauce, use an immersion blender to puree.
Pour applesauce into pint jars, leaving 1/2 inch of headspace.
Process the jars in a pressure canner for 8 minutes at 6 pounds of pressure.