Problems with Canning Applesauce
I have made applesauce in the past and simply froze the jars. This year I wanted to actually 'can' it, so I tried the hot water bath method as outlined in the Ball Blue Book Guide. I did one small batch and had one jar that leaked and looked like it had about 1/2" or so of what must be water at the bottom of the jar. The lid sealed properly, but the water looking stuff at the bottom concerned me. I did the rest of my bushel of apples in two batches, making sure to tighten the rings as tight as I could get them before putting in the hot water bath. Every single jar has some amount of again, what must be water at the bottom of the jar. Everywhere from a tiny amount to as much as 3/4". The jars are all properly sealed. Are they safe to store at room temperature? I have searched the web looking for answers, but can't come up with anything. I can't decide if they're unsafe to store and eat, or not to worry about it since it's probably only water that leaked into the jar and they sealed up properly.