Air-cool jars 12 to 24 hours. Remove screw bands and check lid seals. If the center of the lid is indented, wash, dry, label, and store the jar in a clean, cool, dark place. If the lid is unsealed, examine and replace jar if defective, use new lid, and reprocess as before. Wash screw bands and store separately.
Products are best if eaten within a year and safe as long as lids remain vacuum sealed.
Freezing procedure Don't freeze more than 2 pounds of food per cubic foot of freezer capacity per day. Cool in very cold water and drain. To package sauce or slices, fill pint or quart size freezer bags to a level of 3 to 4 inches from their tops, squeeze out air, seal, and label. Before freezing, bags may be inserted into reusable, rigid plastic freezer containers for added protection against punctures and leakage. Yield - About 8 to 9 pints Wash, remove stems, quarter, and core apples.