I've recently started canning my own jams etc. According to the information that I read in the pectin packet, USDA has said that for acidic items, it is not necessary to pressure cook your filled jars. You can simply fill the jars to within 1/4 inch of the top, screw on the lids, and invert the jars for 5 minutes. The scalding hot jam (or whatever) theoretically kills the bacteria. I did several batches this way over the summer and it seems to have worked well.

Can I use this technique with applesauce too? I'd love to preserve some of this season's apples, but I can't really afford to purchase lots of kitchen equipment right now.

thanks

-Karen

-- Karen (karen-reed@uiowa.edu), October 12, 2001

Answers

Karen, applesauce does need to be processed but you do not need to pressure can it. Process 20 minutes in a boiling water bath. Any kettle that will allow water to be at least an inch deeper than the jar top will do. Be sure to put something like a rack in the bottom of the kettle to keep the jars from being in contact with the bottom of the kettle to avoid breakage. I have used an inverted pie tin before.

-- diane (gardiacaprines@yahoo.com), October 12, 2001.

Thanks, Diane! 20 minutes of boiling is pretty harmless. I can't wait to crack into those jars later this winter... Mmmmm :)

-- karen (karen-reed@uiowa.edu), October 12, 2001.

Hi, Just put a tablespoon of lemon juice in the apples sauce, and can away, I do this with lots of fruit, It also helps it stay a pretty color in jars. Love Irene

-- Irene texas (tkorsborn@cs.com), October 12, 2001.

And leave plenty of headspace, see my applesauce canning thread from earlier this fall.

-- Rose Marie Wild (wintersongfarm@yahoo.com), October 13, 2001.

Oh yes, please don't forget the head space!!! I did and what a mess!!

-- diane (gardiacaprines@yahoo.com), October 13, 2001.