Does anyone have experience with this? I preserved some jars of apple sauce last year which were great but they turned brown after a few months of storage. I want to scale up this year and have the jars keep for a year.
I think if I add Vitamin C/ascorbic acid it will help stop the browning in the jar?
Does anyone know what concentration I should use?
I've done this with apple juice at 500ppm (5g/10l) with good success but I can't find any answers in my books or on Google about applesauce.
Thanks!
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