First it sounds like you need a deeper pot or less sauce in the one you have and it needs to have lid that can be popped on and off the pan between scoops and jar filling.

Then you have to have an organized assembly line set up - jars lined up ready to fill, all the tools handy, a canning funnel or 2, and fill the jars fast using something large like a 1-2 c measuring cup or larger if doing quarts so that it only takes 2-3 dips per jar ,ax.

Fill only the number of quarts that will fit in the canner for 1 batch - no more. And if you can't move fast enough then you may need a second person to help. It takes some practice and concentration - no distractions - but it can be done. ;)

Unless your sauce is too thick, air bubbles should be minimum if any so it sounds as if your sauce was too thick and needed to be thinned a bit. Fill all the jars then do the air bubbles then wipe rims and cap.

The temp of the sauce will hold all on its own in the 200-212 range for several minutes so you can reduce the heat a bit but 180 is too big a fall off in temp. It shouldn't cool off that fast. But assuming you processed them fully and correctly, they should be safe.

Dave

Applesauce isn't high-risk, but I agree with Dave that the root of your problem is too-thick applesauce. Your description is more like the "bubbly lava" effect of apple butter.

When applesauce is that thick it's almost impossible to prevent air bubbles and even separation of the product in the jar during canning. Thinner is better.

Carol

A spatter screen? A bigger and deeper pot, and a lid thats placed on at an angle will help keep spatter inside. Once its boiled, you can reduce the heat a bit and start filling jars. Stirring frequently will also reduce spatter. Its hot, it burns, and its messy! If it needs a bit more liquid, add frozen apple juice concentrate (no water added), or some cider.

Here is a link that might be useful: 13

I never take bubbles out of canned applesauce as I never see any. Same with my salsa. Tomatoes and vegetables, of course I remove the air bubbles. Your applesauce may very well be too thick. Don't be afraid to add water or even cider. It doesn't matter if you add the extra liquid at the end of cooking. I make my apple butter in my crock pot and let it cook all day and remove the cover for the last 5 or 6 hours. I do stir it occasionally, however it never sticks. It does get dark like chocolate.
I do start with already made applesauce.

It definitely sounds like my applesauce was too thick. I did thin it with some water after I pureed it, but it was still pretty thick. It's interesting because the BBB instructions say to use only enough water to keep the apples from sticking. It may be I need a deeper pot too. Dave, I pretty much did it as you described, the only problem was the flying applesauce!

The bubbles were minimal in my sauce, but it says to take air bubbles out so I was chasing around these 2 or 3 little bitty bubbles per jar...I was probably just being paranoid. Next time I'll get a deeper pot and thin the applesauce more. Thanks everyone again.