How long is it good for?

[tazmom]

I'm new to canning and just did a big batch of applesauce. If I store it on the shelf, how long is it good for?

[DoulaClara]

If you pressure canned it, I believe it is technically safe for approximately two years, but I would go ahead and try to finish it within a year (sometimes applesauce that is canned gets a little funny-looking, unless you keep it in the dark.) I know the safety recs go back and forth over time, but I like to just stick to a good year as a "rule of thumb."

[tazmom]

I did it the boiling water way. Does that make a difference?

[Barefoot Bookworm]

I'd think at least a year, if not two.

[DoulaClara]

Yes. How did you do it- did you follow guidelines from somewhere? Generally speaking, acidic things are fine in a hot water bath canning method, but the thicker/ less acidic something is, the more chances it has for not quite canning properly. As long as the applesauce was very hot when the jars were filled, and as long as they were boiled for a proper amount of time, they'll probably be okay, but I might try to finish them off in the next 6-12 months for sure. Was it plain, or was sugar added? As long as they seal, and as long as you can see that it looks okay, it'll be fine to use until next summer, I think.

If you get a chance, and plan on doing more canning, I highly recommend a pressure canner! They're easier than ever to use- I used to be so nervous that I'd blow our house up, but the new ones are practically fool-proof.

[tazmom]

We followed the instructions from MIL's Ball Blue Book. Every can has sealed, I heard the pop and the lid is down. Some are plain and some have sugar & spices.

I didn't even know what a pressure canner was until yesterday. I know some things have to be done that way, but can everything be pressure canned. I'd like to start doing fruits, jellies, and sauces.

[DoulaClara]

I'm fairly sure everything can be pressure canned- pressure canners are a really efficient and safe way to can everything, no matter how thick or non-acidic.

I've hot-water canned jellies before, but when it comes to actual fruit, I'd probably pressure can things like peaches or apples or whatever. I know that there are directions and methods for hot-water canning them, but (and this is only my opinion!) the length of time that it takes to do it properly can sometimes make the fruit mushy and sort of overdone.