I have canned applesauce in the past and had absolutely no problems. Some of them not being opened and eaten for four years, and they were all fine and tasty, not having discolored at all. So, it was surprising this year that all of a sudden in a few successive batches of canned applesauce, there is bubbling and leaking.
That's never happened before, and I have been canning for several years. I recanned them with new lids and bands and it happened again. I tried it a third time leaving a little more head space, and only processing them in the boiling water for 15 minutes. They leaked less, and I didn't redo them again, but it is unsettling even though they have created what appears to be a perfect seal. Maybe I should leave like an inch or two of headspace or can them for only five or ten minutes or...? But then the voice in the back of my head will whisper worries of botulism or storage problems.
The recommended headspace for applesauce is 1/2 inch. I have followed that closely and erred on the side of leaving a little more than 1/2 inch of headspace. I don't have any trouble with canning my tomatoes this year, so I'm baffled. I've never seen it bubble up and out like that. I want to can a whole ton of applesauce this year as there is such an abundance of apples.
I have also tried leaving them in the canner for a few minutes after turning off the heat, and that may have helped a little, but... I can't seem to just have them can like they should. It's almost like they are over packed or under an extended amount of pressure or heating time, but that doesn't seem to be the case according to Ball and whatever I can find on the internet. It's worked in the past, but somehow it's different now.
Any ideas...? Many thanks for any assistance.