I've canned applesauce for years using the Ball Book recipe/ procedure. It seemed like the first batch I did this year had more air - the texture just looked odd - more foamy (although no actual foam) than solid, if that makes any sense. Tasted fine, although again, a little less "solid" than previous years. I went ahead and canned it, but when I removed the canning lid, one jar was floating on its side. All lids sealed, but this morning, there is a liquid separation at the bottom of the jars and distinct air bubbles in the sauce part.
Any thoughts as to why this is? The only thing I can come up with is that the apples were somehow different. I did use a slightly different mix of apples than previously because they were here and needed to be dealt with. It is only a small batch, so no great loss.
Your comments welcome.