This is my first time posting here, so I want to say hello, and thanks to everyone here for giving me some awesome ideas while I lurked. Now that I have an account, time for the real questions.
So my friends (who have no canning experience) and i (who grew up canning with my grandma but don't remember too much) bought a bunch of apples, followed the old amish recipe I had, and it just didn't seem right. The stuff never thickened. It turned the right color and looked gorgeous, but it was basically just dark apple sauce with more spices. Everyone told me that it would be fine once it cooled-that it was just the heat making it thin, and to go ahead and can it anyway. I didn't think it was right, but decided that at worst, we'd get apple sauce.
The canning went great, everything sealed and was processed for the correct time for our elevation (we used a boiling water bath canner).
This morning, just for fun, I opened one of the jars and threw it into a saucepan just to see what would happen if I heated it. It turned to apple butter. within minutes (the quickness I'm assuming is because it was so much less apples in the pan than there was previously). I put this in a jar and put it in the fridge, since I know we'll use it within 3 days.
This is where my question comes in. If i open some of the other cans, is it safe to heat them til it's butter and re-can them? I'll obviously wash and sterilize the jars again, and I have new lids for them. and they'll have been in the jars for less than 24 hours. I'm just a bit paranoid since i've heard horror stories involving botulism. Any help here is greatly appreciated.
Also a not so important question, but at the orchard we went to, someone overheard us talking about making apple butter and told us his old family secret is to throw pennies in the bottom of the pot then cook the butter, so the pennies help you stir basically. Now, would the pennies react with the food? Is that safe?! We didn't add the pennies because we weren't sure, but just curious if anyone here had heard of it.
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