Hey all, pretty new to canning here. I have a presto 23 qt that I used to pressure cook, a bit extreme but 10 minutes at 15 psi. Well, my apple sauce on the right spoiled. I just canned the left apple butter. Should I recan? What happened with the apple sauce?
by Beneficial-Friend367
2 Comments
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What recipes did you use for both? I haven’t seen a pressure canning recipe for applesauce, but I’ve honestly never looked for it since I eater bath it.
Rings should be removed for storage. Lots of reasons for that, all of them pertaining to food safety. Did you keep the ring to store the applesauce?
Also, I’ve found that some lids will pop, and some jars will pass the lift test, but they don’t actually seal. Most of the time that has happened with sticky things that I’ve canned, but it’s also happened due to minor cracks or imperfections in the jar rim. This can cause spoilage.
Really though, we need to know the recipe before we can tell you anything definitive.