Canning applesauce

My wife made applesauce and froze the entire batch with the exception of enough to fill three canning jars, one for us and two for the daughters. She put our jar in the refrigerator but left the two jars for the girls on the counter because she was going to visit them the next day. We are new at this and the morning after she made the applesauce I found articles on botulism from storing wet foods in a sealed container and about applesauce being susceptible to molds, yeasts, and enzymes if not canned properly. She took the better safe than sorry approach and threw away the jars for the girls after we read the articles.

I tried a search BHM on applesauce articles and storage but I am not certain the search function is working because I didn’t get any returns\results. Do you have any experience with keeping applesauce in a closed container without canning or freezing?

Terry McClary
Coshocton, Ohio

Applesauce will not keep long at room temperature, even when enclosed in a canning jar without proper canning first. It is quite prone to mold and fermenting. Always refrigerate jars of applesauce instead of storing at room temperature, even for a seemingly short time. Or take a few minutes and can it up. It’s easy and will then store nearly forever! — Jackie

Canning yellow squash

Yellow squash that is too mature and gets hard. What can I do with it? Can it be peeled and canned?

Nancy Foster
Dallas City, Illinois

Yes, it can be peeled, sliced and made into bread and butter pickles using a syrup meant for cucumbers. Or you can grate it and make zucchini bread or bars. — Jackie

2 COMMENTS

  1. Diana,

    We started out with a 7’x12′ pantry with two foot deep shelves running to the celing. But I overflowed into under the stairway, then onto the storage shelves Will built along the walls of the basement (where he said “no food on these”) So far I’ve filled one and am started on the long basement wall.

    But, hey, we eat real well and he’s not complaining now.

Comments are closed.