Has anyone managed to keep homemade apple puree in normal jars?

[ChickpeaFlour]

I have never tried this and wondered if I can, a friend suggested absorbic acid might help and I also wondered if wax tops would help preserve apple if I stew it and put it in large sterilised jars ?

I would rather keep freezer space freer so just hoped this might be worth a try .
thanks if anyone knows. We have a huge number of apples but mice might get them if I put them in the shed!

You'd have to sterilise the jars. Wax paper on top would help stop mould forming.
Look at jam making and canning techniques; you could preserve it as a sweetened sauce, using sugar as a preservative. Or cooked apple pieces in syrup.
www.dummies.com/article/home-auto-hobbies/food-drink/canning/how-to-can-and-preserve-apples-195271/

Ahhh you have an apple tree and spend 3/4 year with it full of frozen apple purée? I thought I was the only one. This year I’m going to try storing them whole in a cold dark place wrapped in newspaper.

To preserve in a jar you need a kilner type jar and a deep pan to do the canning technique. Then your apple sauce will last in jars.
If you turn it into Apple jam then the sugar will preserve it, but it won’t be Apple sauce.

Yes, you can just waterbath it and it will keep indefinitely. You don't need kilner jars, any jars with clean sealable lids will do - the ones with a little button in the middle give you the added confidence of knowing they're properly sealed, but it's not essential.

There are FB groups dedicated to giving UK-specific bottling/preservation advice (the Americans tend to pressure can, which is a whole 'nother world). But the gist is: peel and core the apples, boil down in a pan with a bit of water and flavouring of your choice (cinnamon stick/star anise/cloves, that kind of thing). When it's pulpy, fill it into sterilised jars, adding a tbsp or so of lemon juice to each jar, put the lid on tight and turn upside down - this helps the jar to seal. German recipes tend to stop at that point, but if you want to be sure it will keep, then waterbath it for c. 30 mins - basically you put the hot filled jars into a deep pan of hot water which covers the top of the jars by an inch or so, bring the water back to the boil and keep it boiling for 30 mins.

I have a few jars of last year's batch left, they're still completely fine.

These are wonderful replies: thank you! I am thrilled this is possible especially LarissaFeodorovna‘S version as I was hoping don’t have to sweeten it and to use Normal jars I already hsve is such a bonus . I am interested the water bath is ok as thought they might explode or something so glad you’ve already had success with this.
thanks all
ps yes it can so easily take over a freezer!! And then drives me mad when we buy apples again simply as didn’t save enough of it !

LarissaFeodorovna please may I also just check , do you stir the lemon juice in ? Or does it protect the top of the apple round the lid ?

I haven't done this year's yet, so trying to remember what I did last year! I think I do usually add a bit of lemon juice, although some of the apples in my mix are Bramleys, which prob bring enough acidity to the mix.

I've just had a quick scan through German recipes, where this is a very standard process, and many but by no means all of them do seem to suggest lemon, although it's mentioned more as a way to avoid discolouration than to increase acidity for safe bottling.

If you're on FB, join the Preserving and Canning UK group, there's loads of expertise on there.

Hello fellow group member 😊

I have really been enjoying putting mine in jars although not getting very far yet as keep eating it ! I purée it very fine, and have added cinnamon to some.

Hello fellow group members :D We do get around!

There will be plenty of recipes and guides online. With jam, the sugar content preserves it. If you want to do a lower sugar preserve you will need to heat treat it. Waterbathing will be fine for apples. I wouldn't just put into hot jars, as there could be bacteria etc in the air that gets sealed in.

I am absolutely not faint hearted about this, but you do know there is a reasonable risk of botulism in bottling? Food with botulism doesn’t look, smell or taste any different. Bottling with only heat is not sufficient to kill it. You need pressure (which is canning, even though you use jars) acid (so pickles and chutneys are safe) or a low water content and a lot of sugar (jam). A spot of lemon juice might be enough. Or it might not. Without testing the acidity, you can’t possibly know.

I don’t wish to be a killjoy, and of course you are at complete liberty to take whatever risks you like. I just wanted you to know, so you can make an informed decision.