Last week, I was cleaning out the pantry, and found some applesauce that I had canned last year. The applesauce had turned an unappealing dark brown color. Please note the powdery gray on the jars and lids. I had forgotten to add vinegar to my canning water to keep the minerals from settling on the outside of my jars. The dark applesauce is perfectly safe to eat, but who would want to?
So I dumped all the applesauce into my crock pot, and cooked it on low for about eighteen hours. I added some cinnamon and cloves, adjusted the sugar to my husband’s taste and recanned it. Now the labels say Apple Butter March 2013.