Storing food with a jar, need help!?

Question

Say I make some apple sauce. If I want to jar it, how would I go about doing that? I want to really jar it, like have a vaccum seal on it. How long would it last after the process? I don't want to use machines unless I have to.

Answer 1

You have to be very careful in which foods you try to do this with. It is called "Home Canning" if you want to look it up in a cookbook. Foods with acid will work best. You are lucky, applesauce will fit the bill.
First get clean jars with tight fitting lids. It is best if you get new ones. They sell all sizes at most groceries (canning supplies, ball jars)

second wash the jars and lids, boil them after washing. If there are any bacteria left from you touching the jar you could end up spoiling the applesauce.

Third, fill the jars with the applesauce. Leave about 1/2 inch of air space on top. Put the lid on, hand tighten only. Not over tight.

Fourth. Place jars in a "Hot Water Bath". This is nothing more than putting them in a pot and cover with water. Bring the water to a boil and simmer for recommended time. Applesauce about 20-25 min. You need an insulator between the jars and the bottom of the pot. This is anything that will keep the jars from coming in direct contact with the pot. If you don't some of the jars will crack around the bottom rim and break when you take them out.

Last After their boil, take them out of the water to cool, you could even leave them in if you don't have anything to safely lift them out. The hot water bath will remove excess air and sterilize the applesauce. The sauce should be good for at least 5 years. After that throw it out.

Answer 2

From your use of 'jar', I suppose you're US.
To 'bottle' anything - as I've always called it - you need one of two types of jar/bottle.
One has a lid with a metal closing piece joining it to the bottle. You buy a rubber seal, fit it and then pour the hot apple sauce into the sterilised jar. Close and cover in water, bringing to a slow boil. You can put several jars in the same large pot, if you make enough.
The other has a removable screw-on lid and you buy a 'preserving seal' - usually several in a pack.
Again you pour the hot (but in this case just off the boil hot, not 'cool') apple sauce in the sterilised jar till just below the top. Then you place the lid on - and screw down the top. Leave to cool and you should hear a 'pop' if you're in the room when the lid sinks down to show it's vacuum sealed.
You can then uncrew the lid and use it again.
These are the standard two 'canning' syatems from long before "tinned food" became available in shops.

Answer 3

Canning foods is a lot of fun but it is an exact science when it comes to WHAT foods need to use a pressure canner or a boiling deep bath. The last thing you want to give anyone is food poisoning. My jellies and jams can be made with boiling water but for applesauce, I'd use a pressure canner or just make the applesauce and store it in your refrigerator. You have about three weeks before you need to toss it.

have fun!

Answer 4

Learn about canning and buy a canner/pressure cooker. Properly sealed and heated in sterilized jars, canned fruit will last a bit over a year, or longer if there is more sugar.