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Canning refrigerated applesauce...


EMS83
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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:

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