The jars must go into the canner HOT, not cooled from sitting on the counter waiting. or the processing time is invalidated. The jars aren't not filled from the hot pot until they can go into the canner.

Also note - anything processed for 10 min or longer does not require the use of pre-sterilized jars. They are sterilized during the 10 min+ processing.

Apple sauce that is turning dark on top is either a) in need of a bit of Fruit Fresh or b) too thick when jarred.so exposed above the liquid level in the jar that should be there.

Apple sauce should still be a bit soupy, able to move freely in the jar with a bit of free liquid when filling the jars. Overly thick sauce keeps the heat from penetrating and cool pockets results where bacteria can grow. If it is too soupy when you open the jar then you drain it a bit after opening.

Dave

If you are working that much applesauce, go spend less than $40 and get a large roaster. I love all 3 of mine. Only problem I've had with them is the pan gives out after a few years, but I've found that I can order new pans (which I'm going to do). I'm thinking that since I do apples and then tomatoes, maybe that might be why they wear out faster.

I've also used the pan in the oven, cooking the applesauce/apple butter or whatever down. I make my sauce as thick as I can, but still moves freely in the jar.

My biggest roaster is 22 qt, then I have 2 others at 18 qt. That's all I want to try to do at a time. I also run 2 canners when canning BIG batches.

Definitely use the fruit fresh, I didn't for years, but this year I tried it and it's wonderful. Gives better results than just the lemon juice that I was using.