Anonymous wrote:

Anonymous wrote:Isn't jarred apple sauce shelf-stable? Isn't that...kind of the point?

Great medium for mold growth. Why would you think that?

Not really. The pH for applesauce is somewhere between 3 and 4. That's going to inhibit most mold growth.

I don't think OP canned it in that sense of putting it in jars. Not the jarring using a water bath. Dealing lids, etc. if she had sitting out wouldn't have ben a concern. I think she just put it in glass containers instead of Tupperware or the like..

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Isn't jarred apple sauce shelf-stable? Isn't that...kind of the point?

Great medium for mold growth. Why would you think that?

Because cooking food and putting it in jars is literally a primary form of food preservation? It is designed to turn fresh fruit into something that can be eaten year-round.

Not if it spoiled before canning it. You obviously have never done any canning. It's why pressure canning and being sure the jars are clean is a thing.