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Can I process applesauce after the jars have been cooled or do I have to start over? Answered

I made some applesauce (slow cooker until soft - strained then boiled) and simply put it in sterilized jars - now I do the research (I know wrong order) and find out about botulism. The apples are crab apples from my yard.

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orksecurity

9 years ago

It's really better to start with everything sterile and process from that point, so nothing has a chance to start growing. My solution so far has been to go the other direction: freeze the jams rather than dealing with processing/sealing them. May have to reconsider if I start running out of freezer space, but since I'm just doing fruit from my own (suburban) property I've been using it almost as fast as I've been cooking it.

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seandogueorksecurity

Answer 9 years ago

Lol, my freezer is never big enough for my frozen pantry. I'm always on the lookout for things I can re-apportion and freeze, meats, veggies, fruits, sauces, but until I get a deep freezer, I'm stuck with my side-by side. And the packing containers are rarely good for efficient packing. I'm in agreement though. I like to freeze spoilable food for long-term storage whenever possible. Just make sure to get as much of the air out of the bags/containers as possible.

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lemonie

9 years ago

You should add hot sauce to sterile jars, then lid them (hot). However, you could put the jars in a pan with water and re-heat them (lidded) to sterilise. L

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steveastrouk

9 years ago

AFAIK , Clostridium Botulinum hates acid conditions. Its preserves based on oil that can potentially be problematic. Hot jars etc helps the sealing process, by creating a partial vacuum in them when the lids are tightened.