EMS83 Posted February 1, 2018 Share Posted February 1, 2018 So, this biology lab... :laugh: We're supposed to can two jars of homemade applesauce (to be eaten at 2 weeks and 2 months--assuming it's still sealed), eat some immediately, and leave a bit in a container at room temp to spoil. Complete with lab sheet, etc. Buuuut of course we started this whole process too late in the day, so I've refrigerated our homemade applesauce in a tupperware. Is there a massively huge problem with simply reheating the whole tupperware tomorrow and completing the lab (basically the hot-water-bath -sealing portion of the program). Or should I just go get another batch of apples? Also, this would be straight in the pot; I don't have a canning rack. Is it obvious I'm clueless?! :confused1: Quote Link to comment Share on other sites More sharing options...
Lady Marmalade Posted February 1, 2018 Share Posted February 1, 2018 You should be just fine- I frequently do my home canning in stages if I don't have enough time to get the whole process done in one big session. Bring the sauce back to a full boil and proceed with the canning portion of the lab. 1 Quote Link to comment Share on other sites More sharing options...
cjzimmer1 Posted February 1, 2018 Share Posted February 1, 2018 Agree with Lady that you can just go ahead and reheat the applesauce. But if you don't have a canning rack, make sure you throw some extra rings or a small rack of some kind on the bottom of the pot. You don't want the jars to sit directly on the pot. 1 Quote Link to comment Share on other sites More sharing options...
EMS83 Posted February 1, 2018 Author Share Posted February 1, 2018 Thanks you two!! I do actually have extra rings, which is a huge relief because that's pretty much a fluke. :hurray: Quote Link to comment Share on other sites More sharing options...
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