Adventures in home canning

I have always heard how easy it is to do your own canning. I never believed it until yesterday and now I think it's fairly easy for such a pain in the ass. So as you have been reading I have been working with a lot of apples. I need to figure out a way to store these things. I am very concerned about my apples as I'm going to be going out of town to High Point North Carolina Thursday afternoon. As for tomorrow I have to take care of my ailing S.O., go buy a pillow, go to a job interview and then go to my friend's wedding reception. So I'm hoping my apples won't soften up too much while I'm out of town. So yesterday I made some applesauce in a crock pot and then attempted canning.
I didn't just attempt I succeed so as previously promised since I didn't screw it up here is how I pulled it.
I should also give a big mention to Matt who helped and most of all my Grandma who told me the basics.

Canning 
Take your jars lids and rings. Wash them all with soapy water, dry them with clean paper towels.
Put jars in boiling vat of water I used a big stock pot. Place lids in warm/simmering water. Take scalding hot jar out of the water fill it with sauce leaving about 1/2 an inch from the top. Run a butter knife around the sides to let extra air out of the applesauce. Place the warm lid on the jar and screw the ring on. Repeat until you run out of applesauce. 
(Now for the fun part) 
Put all of your filled and closed jars back into the vat of boiling water. Make sure the water is high enough to cover the top. Let the jars sit in the boiling (like crazy rolling boil) for 20 minutes. Take them out of the water and let them relax on the counter. Within a few minuted you will begin to hear the lids pop. This means you did it right!