Hi Folks: Last year I canned many pints of applesauce and apple butter. Some didn't get eaten this year and I want to reprocess the extra jars it with fresh apples.
The jars were stored in the basement refrigerator and are still firmy sealed.
My DH is terrified of botulism, so I'm boiling the expired apple/stuff for a half hour before adding new apples.
What do y'all think?