Conference turris::cooks

I'd re-sterilize.

    I would at least warm up the jars again. When making applesauce and
    any other food that you are processing in jars, it helps to have the
    jars warm. Not only are you putting warm apple sauce into the jars,
    but you are putting the jars back into boiling water to process them.
    I don't know if the glass can take the sudden temperature change from
    cool jars to boiling water.
    
    I'd re-sterilize them, or at least warm them up in the water before 
    putting the apple sauce in them.
    
    Sheila
    

Unless you stored them under sterile conditions, they won't be sterile
the next day.  The whole point is to kill off all the nasty molds and
bacteria that are normally found on things.  These bugs are in the air all
the time, so they'll definitely re-contaminate the jars overnight.

--PSW

Let's see, what are the alternatives:

1)  Spend about 45 minutes to resterilize the jars, a gallon or so of water.

2)  Use the jars as is, risk contamination and a nasty illness

Aaaahhhh, use 'em without resterilizing... you only live once.

    
    	Charlotte,
    
    	Would you consider posting your applesauce rec. or is it in
    	here already ??
    
    	debg
    

    Do you process the jars after filling in a hot-water bath? My
    Ortho guide to canning suggests washing the jars in the dishwasher
    then place in a warm (200-250) oven until you fill them. The hot
    water bath then kills all the nasty stuff. This method only works 
    for most fruits and tomatoes, though.
    
    sue
    

    Clean jars go into the sterilizing water.  I take jars from dishwasher and
    put in the hot water and leave as I use them one at a time.  I replace what
    I take out as I go along.  I also throw the rings and covers in there
    with the jars, although a little harder to remove the tongs but I at
    least know they are all clean.  Then I process them in pressure or hot
    water bath for whatever the recipe says to do.  They never fail their
    seals.
    
    Ferne
    
    
    

re .6

The hot water bath used to process and seal the jars does not sterilize them.
If it did it would severely over cook the contents.

I made some applesauce last weekend and canned it.  
I sterilized the jars, filled with freshly cooked applesause.  Then 
but the jars in boiling water for 20 minutes.  

The directions said the water should flow over the containers.  Well, I used
1 qt containders and the water only came up to the rim.  Is this okay that 
the water didn't flow over the top of the container?  Also, next time, would
it be okay to lay the jars down in the boiling water to get fully covered?

Debbi

>>The directions said the water should flow over the containers.  Well, I used
>>1 qt containders and the water only came up to the rim.  Is this okay that 
>>the water didn't flow over the top of the container?  Also, next time, would
>>it be okay to lay the jars down in the boiling water to get fully covered?

The water should be above the tops of the jars....add more water.

Do NOT lay the jars on the sides since this will allow applesauce to flow
up against an unsealed jar, possible getting between the lid and the jar.
Then you wouldn't get a good seal and the food would spoil.

Judy

RE: -1

I used the largest pan I had and the water only came up to the rim of the
jars.  If I added more water it would have boiled over.

So, do you think that boiling the jars with the water only to the rim
is okay?  Or will the applesauce be spoiled?

Debbi

    I've always done it that way (water only up to the rims - don't have
    a big enought pot for more :-) and my stuff has always been fine.
    I've only done jellies and fruit type stuff thought that's high in
    acid anyway.  The apple sauce should be fine as long as the jars got
    a good seal on them.
    
    Good luck!
    
    \Caroline

Great, thanks!

I'm planning on giving food baskets for Xmas and didn't want to food poison
anyone!  8^)

Debbi

I think the final processing is primarily to cause the air to expand and
squeeze out the top, so you get a bit of a vacuum.  That's probably why you
should not tip the jars during processing, and why they always say to leave
1/2" or so room in the jar.  

    For what it's worth, I looked it up in both my Ortho guide to canning
    and my Betty Crocker cookbook. Both said it's sufficient to wash the
    jars in hot, soapy water before filling. Then either leave them in 
    hot water or put them in a warm oven until it's time to fill them. 
    Again, this method only works for food that will be put into a
    boiling water bath -- it doesn't work for most jellies, for instance.
    I've done my canning like this for several years. 
    
    sue
    

    For what it's worth, my home ec teacher always told us to sterilize the
    jars upside down.  As long as the opening remains below the water level
    the jar is sterile.
    
    Regarding canning tomatoes, be aware that the acidity of todays
    tomatoes is not what it used to be.  More things should be pressure
    canned than years past.
    
    Kris