In terms of food safety, oven processing fruit and fruit jams is no more risky than the hot water bath method. The reason for that is simple. No open cattle will reach above the boiling point of 100°C or 212°F. Keep in mind though that low acid or non-acid foods should never be processed by any other than the pressure canner method. However oven processed fruits and fruit jams are just as safe as those processed in the hot water bath.
SUGAR FREE APPLE SAUCE
25 medium apples 1-1/2 cups water
1/8 cup lemon juice
Fruit Fresh
• Peel, core and cut up the apples.
• In large sauce pan place the apples and add the water and the lemon juice.
• Heat to boiling and then turn heat down to medium low.
• Cover and simmer until very tender.
• Mash the apples until smooth.
• Alternatively puree in a food processor.
• Ladle hot apple sauce into hot, sterilized jars.
• Add 1 heaping teaspoon of Fruit Fresh to every jar.
• Wipe the top of the jars with a wet paper towel and put the hot lids on.
• Screw the rings on tight.
• Place jars in a 212F oven for 2 hours.
• Remove from oven and let jars cool.
• Label and put away all the jars that has sealed.
• If one fails to seal, keep it in the fridge and start using it right of way.
