Hello,
For many years, I preserved my apple sauce by freezing it. I created a recipe I like which is a mix of mostly apples with some rhubarb and a bit of cinnamon (no sugar). I liked a very thick sauce and I only add enough water to cover the bottom of the pan so the apples do not scorch. When it is cooked, I blitz it with an immersion blender and leave some small chunks so it is not the texture of baby food.
This year, I tried preserving it in my steam canner and the product leaked out and the jars did not seal. I tried to cook the sauce long enough to make sure I had removed as much air as possible. I ran a knife through the product before putting the jars in the canner to remove any air bubbles. I also left the jars in the canner with the lid on for 10-15 minutes with the heat off once the processing time was complete to help prevent syphoning.
Was my sauce be too thick for preserving with a steam canner? Do I have to add more water to it when cooking to prevent the product from leaking out?
thanks so much