Canning applesauce - water bath after the fact
On saturday, my wife and I canned a few bushels of apples by making applesauce. We did not, however, do a water bath afterwards - the hot contents of the sauce appeared to make a seal with the jars. Its been three days since we canned them; can the applesauce safely be reprocessed with a boiling water bath? Or do we need to write-off the jars which we did not refrigerate?
Best Answer
They can be reprocessed, but you will need to at least double the processing time, and you should be prepared to sacrifice one jar of preserves. If you have a pressure cooker, that is the most preferable way to go. If you don't, then a large double-boiler will do. Time your first batch of jars. As you water bath them, allow them to boil for an hour, then open one jar to check the temperature with a cooking thermometer. You need to be sure that the very center of the applesauce gets hot enough to kill bacteria. Once it reaches that temperature, keep boiling the jars for at least another twenty minutes to ensure a complete kill. Your temperature-testing jar should not be kept, so that's the one to use right away.
If, like me, you recently broke your thermometer in an unfortunate accident with a wildly enthusiastic stick-loving canine and haven't replaced it yet, water-bath your jars for at least three hours to make sure they have reached the sweet zone for temperature.
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Can you water bath can apple sauce?
Pour prepared applesauce into jars: Fill jars with applesauce leaving 1/2\u201d of headspace. Use a small rubber spatula to scrape down the inside of the jar and remove any air bubbles. Wipe jar rims clean. Process in water-bath canner for 20 minutes.Do you have to water bath applesauce?
Nope. Because apples are naturally high in acid, you don't have to add a thing to it to make it safe for boiling water bath canning. What's more, apples also have a goodly amount of sugar, so they keep well once canned.Does applesauce have to be pressure canned?
The Best Method for Canning Applesauce Both are great methods used to preserve applesauce. It's really a matter of opinion. Pressure canning will process your applesauce quicker, but if you don't have the equipment and time is not an issue for you, then I recommend you use the water bath canning method.Can you make applesauce one day and can it the next?
Here you can see the applesauce starting to come out as well. Keep cranking and pushing the apples down. I usually don't make and can the applesauce in one day. I make the applesauce and then can the next day.How to Can Applesauce - Water Bath Canning for Beginners
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