So I'm assuming you didn't peel them either? Or run them through a food mill so that at least most of the peel would be separated out? Did you add lemon juice? Were they fresh picked or windfall apples that require acid added to them?

I know we all hate to waste/toss foods but personally I would not bother to keep it. Everytime I opened a jar all I would think about was all that mold now distributed throughout the sauce and you don't even know what type of mold it may have been. Still it is your choice.

I suppose you could cook it well again after opening the jars. That would at least destroy any toxins produced. Or just freeze it.

Dave

Here is a link that might be useful: NCHFP - Canning Applesauce

Mold won't kill you - at least in the short term. Studies have shown a correlation (cause not proven) with some forms of cancer.

I agree with Dave that it would be possible to boil it and destroy toxins, but personally I'd grit my teeth and discard it. It's the food variation of garbage in, garbage out. The sauce is only as good as the apples used and it's hard to imagine, at the very least, that the flavor wouldn't be tainted.

I am sorry. I know it's frustrating.

Carol

Is it mold, or sooty blotch? Since the farmer said they were OK for eating I suspect sooty blotch. Still a fungus, and I wouldn't want to can it, but if you peeled the apples before making the sauce I'd say it's OK since it only affects the skin. If not - well, I guess you'd see the fungus growing in the jars, but I'd throw it away if you didn't peel the apples.