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Thanks for the information. Let me clarify. I don't want applesauce because I really don't like applesauce, but what I want the apples to remain recognizeable as pieces of apples, not mush, after canning. Thanks for your help.

I've been stewing yellow transparent apples with just a spoonful of honey for breakfast every morning, and they're wonderful. I have a tree full of these apples right now, and I'm wondering the best way to can them with a minimum of sweetener, preferably honey, so I can enjoy them for breakfast...