Look for mold on the surface. That’s a big, fuzzy red flag. Don’t just scoop it off—the spores have already invaded the whole jar.
Check for bubbles. Tiny bubbles mean fermentation. That’s how you make hard apple cider, not how you eat breakfast.
If the color changes from golden brown to a grimy gray, toss it. Your applesauce has died. Hold a tiny funeral if you must.
