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Is it okay to can applesauce in "sessions"?

post #1 of 6
Thread Starter 
I started my batch of applesauce this evening and had to stop after it was put through the strainer because the kiddos were underfoot in a big way. Now I am way too tired to finish it in the boiling water bath. Is it okay for me to put it in the fridge for the night and finish up tomorrow morning?

Right now I will assume it is but I am really hoping to hear from an experienced canner!

Thanks!
post #2 of 6
It should be fine, but warm it up in a pot before you put it in the jars. Otherwise, you run the risk of a jar shattering when you put it in the hot canner water.
post #3 of 6
I do that all the time.
Get it all cooked and pureed, then throw in the fridge for a day or four. Warm up (not quite to a boil because I don't like applesauce napalm covering the fridge), then start adding my spices and sugar to taste, then it meets the water bath.

I almost always have to can in sessions. Cut/prepare one day. Sometimes I have to split the cooking and canning, too, just depends on how cranky the kids are or if I actually want any sleep (I didn't get to sleep until 3am this morning because I had 4 canner loads of relish).
post #4 of 6
Another vote to tell you it's okay!

One day this canning season I had uncooked applesauce sitting around most of the day until we got a fussy baby settled and napped, etc.
post #5 of 6
Thread Starter 
Great thanks!

Seriously, I hate the applesauce bomb's too. I have been burned more than once.
post #6 of 6
If it's still in the pot, you're fine. If it's already in the jars, finish the process.

I tend to can over several days, particularly if the food requires prep (peeling, chopping, etc.). Prep one day, cook the second day then pop it in the fridge, reheat and can it the third day.
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