Applesauce Separating - Ask Extension
May applesauce separates when it comes out of the canner with a small layer of "water" on the bottom. What causes this and is it still good to eat?
Knowledgebase
Applesauce Separating #205543
Asked August 08, 2014, 7:09 PM EDT
May applesauce separates when it comes out of the canner with a small layer of "water" on the bottom. What causes this and is it still good to eat?
Douglas County Oregon
Expert Response
This is very common with applesauce especially with early apples. The faster you cook the apples the less separation you will have. It is perfectly safe to eat. Just stir the sauce when opening the jar.
One trick I have found is to cook my apples in the microwave to make the sauce. Because it doesn't stick you don't have to add any liquid. The apples make their own juice so the sauce will be thicker and result in less separation. To make sauce using the microwave, Fill a 2 quart microwave safe bowl or measuring cup with sliced apple, cover and cook 12-15 minutes on high. Let set a few minutes to finish cooking and then make the sauce either by running through a food mill to remove the skins or if you peeled the apples you can just stir to make chunky sauce. Add sugar if desired. If you plan to can the sauce you should reheat before putting in the jar and then process in a boiling water canner.
Thank you for contacting Ask an Expert. If you have future questions you might like to call the Oregon State University Extension Service Food Safety and Preservation toll-free Hotline available July 14 – October 17 (Monday – Friday, 9:00 a.m. – 4:00 p.m.). Please feel free to call <personal data hidden> with any food safety or food preservation questions.
Nellie Oehler
One trick I have found is to cook my apples in the microwave to make the sauce. Because it doesn't stick you don't have to add any liquid. The apples make their own juice so the sauce will be thicker and result in less separation. To make sauce using the microwave, Fill a 2 quart microwave safe bowl or measuring cup with sliced apple, cover and cook 12-15 minutes on high. Let set a few minutes to finish cooking and then make the sauce either by running through a food mill to remove the skins or if you peeled the apples you can just stir to make chunky sauce. Add sugar if desired. If you plan to can the sauce you should reheat before putting in the jar and then process in a boiling water canner.
Thank you for contacting Ask an Expert. If you have future questions you might like to call the Oregon State University Extension Service Food Safety and Preservation toll-free Hotline available July 14 – October 17 (Monday – Friday, 9:00 a.m. – 4:00 p.m.). Please feel free to call <personal data hidden> with any food safety or food preservation questions.
Nellie Oehler
