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Dec 22, 2012 10:00 PM

Help! Do I need to toss my canned applesauce?

I don't know where the heck my brain was when I did this batch of applesauce, because it was clearly not in my head or functioning.

I had to go out of town for a week before I was able to put it away after the 24 hour rest, and when I got back and put it up, I noticed that in almost all of them I didn't get all of the air bubbles out near the bottom. If I had noticed this right after the 24 hours, I would have just stuck them in the freezer (I'm too lazy to re-do the bath), but it's been a week now. Should I toss them or stick them in the freezer and hope for the best?

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  1. The jars all got processed properly and are holdng a good seal?

    3 Replies
    1. re: tacosandbeer

      I think; the lids are properly down, but when I took them out, only one or two popped right away (for me, they usually all pop pretty soon after being taken out of the bath) and I hadn't heard any by the time I left 30 minutes later. But the bubble in the lids are down.

      1. re: hippiebiologist

        If they sealed well, and they were processed properly, I (personally) would not hesitate to keep them and use them. A lot of times I don't get 'pings' until they're almost totally cooled.
        Now, if the seals weren't tight and the air bubbles are migrating upwards, I'd toss them.