Canning chunky applesauce

[Uriel88]

What is the best way to can this batch of chunky applesauce I'm making?, I like mine with visible bits of apple still intact almost like a pie filling hybrid, so..... is that gonna affect preservation or something compared to the smoother sauce?
I followed a basic no sugar added recipe, just apples, lemon juice, a splash of cinnamon, and simmered until it was tender ( I like) but not mushy, I'm planning to water bath can it, but I've seen mixed advice about processing times for chunky vs smooth textures
I dont know, maybe I should stick with the standard 15-20 min in pint jars, or adjust for thickness or texture
Thoughts?, suggestions? TIA

 

[DZohan]

You should be fine with water bath canning , especially since you used lemon juice for acidity. The texture doesnt really affect safety much as long as the acidity is right, but you might want to stick to the standard 15-20 minutes for pint jars and make sure its hot when you jar it. Pack it well to avoid air pockets and you're good to go. Theres no major adjustments needed for the chunkiness.