I have been canning applesauce for many years – this is the first time I have ever seen these discolored spots in the sauce.
I cooked raspberries and apples in cider, peels and all, ran through the fruit strainer attachment on my KitchenAid to get rid of peels, seeds, etc., boiled completed sauce and canned qt jars with .5 " headspace in a covered boiling water canner for 20 min. Left to sit uncovered for 5 minutes afterwards. Didn't hear ping, but I was out of the room for a bit. Lids appear sealed and don't lift off.
What happened? I didn't see any spots in the jars before canning!
by Practical-Client7167
3 Comments
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What recipe did you use? 20 minutes seems very short for non-acidified quarts.
My best guess, is they are burned bits. Also discoloration (to brown) can be caused based on the variety of apple. Some apples (like Cartland) brown easily. Lemon juice (citric acid) helps prevent that. Also processing the apples with the skin, influences the color. Seeing how it is fresh – I would open on and see what it is.