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MissouriFamilies.org - Food Safety

 

Quick Answers

 

 

The applesauce I canned last year got moldy on top. I've heard there are new directions on canning applesauce?


To be safe, applesauce must be hot packed and heat processed in a boiling-water canner long enough to kill heat-resistant molds which cause spoilage. Safe directions are given in GH 1455, "Fruitful Canning".

 

 

Barbara Willenberg, Nutritional Sciences, University of Missouri-Columbia
 

 

 

 

Last update: Tuesday, May 05, 2009

 

 

 


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