What are you canning now?

[ScoobyRoo]

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I tend to work that way sometimes. I multi task. It is a domino effect starting on one end but gotta do that to do this.........

Have a drink too while enjoying your new silkies!

 

[marymac]

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What do you make with the seasoned venison? Do you have a special recipe?

 

[chicken stalker]

Ok so I went to pop open a jar of apple sauce today and it had yellow fuzz on top!!

I opened 3 other and the same thing. What did I do wrong? It was a pint jar and it was crock pot apple sauce. I processes it in hot water for 10 min and the lid was sealed (button was down). I've never canned apple sauce before. I don't want to make that mistake again. So much wasted time and energy!

 

[CedarRidgeChicks]

I don't have an answer for you but I have had the same thing happen..I have done4-5 batches all the same and had 2 do this..just not sure what the problem. The last time I only did 8 pints, but I heated to the point of boil, put in hot jars, water bathed 10 min..this batch did fine..????

 

[TipsyDog]

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Not sure, but I'm thinking the following:

Did you use sterile/hot glasses?
Did you pack when the applesauce was very hot? (I've never used the crock pot style)
Did you keep lids in very hot water prior to using?

Heat is your friend, the hotter the better. If the glass was cold or the sauce was not hot then 10 minutes wouldn't have been long enough processing time. Don't give up - it happens.

ETA: Take a ride down here to my place - I still have 20 quarts applesauce from 2007 & 2008! Come get a few

 

[MissPrissy]

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If the jars were sealed then the bacteria was sealed into the jars. The applesauce or whatever you are canning needs to be boiling hot. The jars need to be hot. The lids need to be hot. All of which should be way too hot to handle with bare hands.

Heat, heat, heat.

This is why it is so very dangerous to use the method of canning where people simplY turn jars upside down and never run theM through a water bath. Imagine what is in there that you can see. These are jars of food poisoning and sometimes it can be jars of death if the wrong person gets a hold to them.

When in doubt use a pressure canner.

 

[Kim_NC]

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Wow....VERY impressive! Congrats!

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Thank Heavens the jars developed the yellow fuzz as a telltale sign of bacteria. Some bacterias hide themselves much better and give no sign.

The proper length of time to BWB can applesauce is 15 min Pints, 20 min Quarts (more for altitudes over 1000 ft) Here's the NCHFP page with the guidelines: http://www.uga.edu/nchfp/how/can_02/applesauce.html

Sometimes you may "get away with" a shorter time like 10 minutes. But the best bet is to always follow the established guidelines for any home canned product.

 

[CedarRidgeChicks]

I agree..applesauce is the only thing I have ever had trouble with and i have been canning for30+ years. I have found on the sauce that I can buy a bushel or so of winter keeper apples, store them in my cool dark upstairs pantry and make fresh sauce every week or so..works better..after thinking about it last night, the sauce that I have no trouble with is the sauce that I have added to and had to reheat. My Amish neighbor cans over 400 qts!!!! of applesauce a year but adds no sugar..she says that it adds to the chances of spoiling and coming unsealed..not sure about that ..!?

 

[horsejody]

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I think that apple sauce needs to be pressure canned. I don't think that hot water bath is enough. I could be wrong though.

ETA: I looked it up in the USDA guide. It can be water bath canned or pressure canned. I was wrong.

 

[TipsyDog]

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I also add nothing to my applesauce - no sugar and no spices. It can be added just before you eat it, but we don't like sugar in it and we have diabetics in the family. I've never had a problem with applesauce and can store it for at least 3 years. The mason jars MUST be clean and hot and when in doubt, water bath an extra 5 minutes - it won't hurt.

Perhaps there is something to be said about not adding sugar?