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Is this applesauce canning recipe safe?
In Canning

Is this applesauce canning recipe safe?


Hi everyone,
I made some applesauce on Nov 17. I had used the water and apple ratio from this recipe (but I kept the peels on) and followed this recipe for the actual canning process since I wasn't sure why the All Recipes recipe didn't discuss canning at all. I added some lemon juice as described by this recipe (though I wasn't sure if it was necessary).
I let it cool at room temperature for about half a day or so and it has been in the fridge ever since. I haven't opened it.

I have read a couple horror stories and cautionary tales and now am a bit nervous to eat this since I followed a blog post and not an official recipe from Ball or something similar. To make applesauce in the future, is canning necessary? If so, did I choose an appropriate canning process? Did keeping the peels on affect the safety? Is lemon juice necessary for canning high acidic foods?

Thanks all.

by -lovely-lavender-

4 Comments

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  2. redceramicfrypan

    If you’re keeping the applesauce in the fridge, then canning is unnecessary, so your applesauce should be safe to eat.

    In general, for canning, you want to follow an approved canning recipe such as the ones [published by Ball](https://www.ballmasonjars.com/blog?cid=apple-sauce). These are tested to ensure food safety when the jars are stored at room temperature.

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