LANCASTER Spotty mold in
your applesauce? That’s one way
* destroy an appetite and
course a canner! Some home
canners have reported problems
with mold even after they’ve
followed all the proper procedures.
“Don’t give up home canning,”
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says Gerald D. Kuhn, professor of
food science Extension at .Penn
State. “The problem may be in the
apples you use, not in your canning
abilities.”
Unsprayed, organically grown,
or windfall apples may be the
culprits. Any of these can have
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Protect your home canned applesauce
invisible colonies of mold that
surface after processing and can
create moldy applesauce.
But don’t despair, you can
prevent mold problems this year if
you follow this advice from Kuhn:
Peel the apples after you’ve
washed them because water alone
won’t remove mold spores.
Use the hot pack method and
increase the time you heat-process
your applesauce by 5 minutes. This
means a total of IS minutes in the
boiling water canner for pints and
20 minutes for quarts.
If you’re cooking unpeeled ap
ples, process both pints and quarts
20 minutes to be sure you’ve
destroyed the spores.
Once you’re finished and ready
Lancaster Fanning, Saturday, July 3 f 1982—815
to store the jars, check your
storage area first it should be
clean, dark, cool, and dry. Light
can make some fruits darken and
dampness can create problems
with pitting and rust on the lids.
Homemade appleasuce is a
great treat to have all year long.
Spending a few extra minutes to
keep it fresh will be well rewarded
by the smiles and appetites of your
family and friends.