Yes, it's fine. Maybe fruit jams and jellies have you cool the mixture overnight anyways - a process called "plumping". Just reaheat fully on stovetop the next day, and sanitize jars as directed before processing.
Hi Droplet -- not sure if you do your canning in the US or elsewhere (I know this site draws internationally) but I can tell you that there isn't ANY canning situation -- jam or otherwise -- that the National Center for Food Preservation (the last word in food safety in the US for home preservation) doesn't require hot water bath processing as a MINIMUM. Hot jam in hot sterile jars can be processed for as little as 5 minutes and be considered safe. The processing time only gets longer, and/or may require pressure from there.
I also know that -- particularly in the UK -- there are different methods that are well established and considered "safe". Personally, I'm on the side of over-safe rather than under, and support SKK.
Hello again SeaJambon, please note that I don't advocate elimination of the water bath processing but that I was referring to jams that will be eaten within a couple of months (and will be stored either in the fridge or a cold cellar). Some well established french practitionars and teachers of the French jam making tradition do it (refer to Maria Teresa's raspberry jam on here for example). The disparity in opinion here was about whether the sauce that goes into the jars needs to be hot at the time of filling. Aside from that I am meticulous when it comes to cleaniness and canning and spend many sleepless nights myself every harvest season to make sure all is done right. The FDA and the NCFP do bear liability on their claims so judiciously executing selective adoption of their claims just feels more sound to me.
SKK, I would have to respectfully disagree. It is crucial to fill jars with hot material in cases when you will not be processing afterwards and will rely on that hot air inside to create vacuum for you. That is mostly for jams that will be eaten within a couple of months. For other things hot packing is recommended to minimize any potential contamination introduced into the jar from unprocessed fruits/vegetable as well as natural yeasts that may be present on the surface.If the sauce is stored in the fridge in the vessel it has been cooked in, that vessel is sterilized as well and it will be alright to just go ahead and fill sterilized jars the next day. There are plenty of cold packed canning recipes that work perfectly well and we have been doing it for many years with no issues, as long as you process in a water bath for a suffucient amount of time afterwords. I personally think that triple heating a product such as a fruit puree will leave a mark on quality/taste/color/nutritional content of the final product.
It is important you have your applesauce fully heated when you fill your clean jars. This enables the jar sealing and pulling a vacuum. All recipes say fill the jar with heated sauce, or fruit. Safety in canning 101
As long as you store it in the refrigerator overnight and not at room temperature, you should be able to. Typically you would fill the sterilized jars with the hot applesauce and sterilize in a water bath right away, but in your case I think I'd rather process in the water bath 5 minutes longer as opposed to reheating the sauce before the canning. Make sure you don't fill hot jars with fridge temperature sauce though, because some may still crack from the shock.
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I also know that -- particularly in the UK -- there are different methods that are well established and considered "safe". Personally, I'm on the side of over-safe rather than under, and support SKK.
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