The lemon juice is required only if you use windfall apples but it won't hurt to add it. But if you do it is 1 T per pint, 2 T per quart.

The jar can just be refrigerated and used first as it likely has some sauce on the rim under the seal. Or you can re-process. Your choice. ;)

Dave

I've never added lemon juice, either, and from what you say, Dave, is just to combat any possible bacteria rather than add acidity. Applesauce tends to bubble when it gets that hot and sometimes comes out of the jar, but if the seal is good, I'd leave it on the shelf. Perhaps mark it to use first?

Retards bacterial growth true, but main purpose is to increase the acidity as windfalls are considered over-ripe fruit and so less acidic than normal apples.

The reason the refrigeration is recommended is to retard the mold development that often occurs under the lids with boil overs. Plus their seals are never as strong as a clean seal would be.

Dave

I've just completed 12 quarts of apple pie filling. I used frozen apple juice concentrate for most of the sweetening, as well as an acid blend for adding necessary 'character'. A 'fancy' batch, involved adding Cardamom, and Grains of Paradise, as well as mace, and a bit of allspice. That was batch one. The batches were made with a few types of apples, cinnamon, nutmeg, ginger, and allspice, and the acid blend, and both Splenda and apple juice concentrate (undiluted) were added for batch 2. Batch 3 will be tonight. I have a mix of different cinnamons that have a bit of heat due to the high oil ratio, so I have to avoid over spicing. At least, out of over 2 bushels of rotting apples, I was able save about half. None were apple sauce, but that could be done by using a food processor to get a smoother product. Becuase apples get mushy quickly when cooked, I added a few more once the hot filling was simmering. Additionally, because I used Clear Jel as a thickener, I felt it very necessary to add the extra acids. The blend is closer to natural fruit acids and contains malic, and tarteric, as well as citric. To give it a very slight lemon taste, I added a packet of Crystal Light lemonaid mix too.

A poor seal may be due to jar damage, or a bad lid. Some people only 'barely' screw on the bands, which can also give failed seals. I snug the rings down, but only to stage much less than it takes to open commercial jars. I give the quarts a half inch of head space usually, and in filling the NEW jars, noticed that one had a 1/2 inch long crack at the rim down to the first thread. I tossed it out. It was a Golden Harvest jar, and must have been damaged during transit. Just completed my jar top round labels. Soon apple pies and such will be made, as I still have about 10 quarts from last summer.
For the Apple Pie jam, and to get the apple bits to suspend, you ned to flip the jars a few times when they are cooling, so the setting up of the pectin will help to hold them in place. As a varied taste, I also added some dried cranberries, or dried cherry bits to previous batches.

Windfall apples have a higher pH, as Dave mentioned. It's not just the degree of ripeness (pH goes up as fruit ripens) but also the bruising. Bruised apples have a higher pH and can tip over into the low-acid range or be right on the boundary, akin to tomatoes.

Dave doubled the lemon juice. It's 1 1/2 tsp. per pint and 1 tablespoon per quart.

The BBB doesn't have instructions for acid in applesauce but the new Ball Complete Book of Home Preserving does. I wouldn't be surprised if the new USDA Guide coming out (someday) requires it.

Carol