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newby needs advise with apple sauce....
Tue 25-Oct-11
10:59 am
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glittergirl
martock somerset

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Tue 25-Oct-11
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Hi everyone,  I am new to this site and new to making jam/chutney.  Can anyone tell me if I make apple sauce with added sugar if there is any reason why it wont keep in jars?  Not sure if I am being stupid or not,Ii figures that with the added sugar I should be able to bottle it like a jam, is this correct? I don't want to make a load of it just for it all to go mouldy.

Many Thanks.what_the_heck

Tue 25-Oct-11
11:14 am
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glittergirl
martock somerset

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Hi, I should just add that I have seen people saying about putting jars in boiling water but i have no lids to my jars and was wanting to use celofane tops as i have with my chutney.

Thanks.

Tue 25-Oct-11
11:25 am
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Sooliz
Somerset

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I can't answer your question Janie (sorry), but just wanted to say hello and welcome to this lovely forum, from a fellow Zummerzet resident!

Don't worry, someone will be along to help you, there are plenty of friendly and knowledgeable people here.

learning to love veg…..except celery :-O

Tue 25-Oct-11
1:23 pm
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Aly
Normandy France

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mine is all in parfait jars with the rubber seals. I heat the jars in the oven to sterilise with the rubber seals in situ. I found it impossible to put the seal on a hot jar.I put the hot apple sauce in the jar and close. I have done this for a couple of years and have never had a problem with mould. I know it is not as the book says but it works for me!

Trying to enjoy life as it is

http://www.letertregites.com

Tue 25-Oct-11
1:27 pm
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Hattie
Bucks/Oxon Border

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glittergirl said:

Hi, I should just add that I have seen people saying about putting jars in boiling water but i have no lids to my jars and was wanting to use celofane tops as i have with my chutney.

Thanks.

Hello Janie,

Welcome to the forum,good to have you join us.

I think the problem with your applesauce will be the amount of sugar you put into it. This along with the pectin in the fruit is what makes it se & not go mouldy. With fruit jams ,jellies & 'cheeses' you add round about 1lb of sugar to 1pint of softened cooked fruit or strained (through a jelly-bag) liquid fruit. Presumably you don't want to add that much sugar to your apple sauce...??? I think it might ferment pretty quickly, especially with cellophane covers. I would not risk it !  

However if you are making a savoury apple sauce to have with pork,duck etc why don't you add onions, lemon-juice, spices, cider vinegar, & maybe a little brandy to the apples & sugar, as if you were making a chutney, then whizz it all up & jar it. I still think I would use plastic lids on the jars, as chutney dries out quickly.  I made some like this a few weeks ago & it is fine & tastes so good. It was just an experiment because I had so many windfall apples.

I am sure someone else might have a better idea, they will be along later today I expect. 

Good luck. smile

 

Nadine/aka Hattie

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Tue 25-Oct-11
9:26 pm
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Terrier
York

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Tue 22-Sep-09
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Hi Janie, and welcome to the forum, I made apple sauce last year and stored it in Jars in the fridge with cellophane and metal lids. It didn't go off, but it separated after a month or so and I ended up using it as a base for a chutney recipe.

Tue 25-Oct-11
9:42 pm
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brightspark
Wilts

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Hi Janie, and welcome aboard!

Is it your intention to make apple sauce, or is it to use up excess apples?

I ask this, because I do have a recipe for apple curd (cheese), but it does only keep for about 6 weeks in the fridge " a bit like fresh lemon curd, I guess.

 

2 lbs (900gms) sharp cooking apples, cored and sliced

Put in pan with 5 fl ozs (140ml) water and juice of a lemon.

Cook gently till tender and pulpy.

Sieve into a basin.

Mix into this 2 well-beaten eggs and 12 ozs (340gms) sugar, together with 4ozs (110gms) butter.

Place basin over pan of gently boiling water and cook, stirring all the time till it thickens " probably about 30 minutes.

Pot and cover at once.

Keeps for up to 6 weeks.

smile

"Work for a cause, not for applause
Live life to express, not to impress
Don't strive to make your presence noticed
Just make your absence felt"
Wed 26-Oct-11
6:32 pm
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JoannaS
Latvia

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I made applesauce without the sugar and bottled it last year, it was fine. I may have processed it in a water bath but I can't remember now embarassed

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