Here are pics from the process of making the canned apple pie filling. One of the pics I never got labelled is the one of my set up once I'm ready to can. First I spray the counter with diluted clorox or an antibacterial cleaner (being a lab rat I'm a big fan of clorox). Then, I put my canner on the stove about half full of water and bring it to a boil - it takes a long time.
I fill the jars by alternating apples and sauce - fill quickly. Then use a plastic spatula or something similar to run around the edge of the jar to release any air bubbles. I use a paper towel dampened with boiling water to wipe the rim clean.
My small pan with my boiled lids is right there so I can use tongs to grab the lid and put it on the jar quickly. You want to be quick to minimize contaminants from getting ito the jars. Screw the rings on just finger tight. Place them in the rack in the canner, lower into the water, cover and boil. Be sure to have a pan of boiling warer to add to the canner if the water gets low - it should be kept a little above the jar tops. After processing, lift the rack out (I have some nice "rack lifters" my FIL made of wire hangers), set each jar on a towel. Put them close to each other but not touching. Let them sit out to cool. After cool, the lid should have a slight depression in it showing it sealed. If they do not seal, then you can either wipe the rim off again, put a new lid on and reprocess once or put in the fridge and use in the next few days.