First time canning and we used a recipe that was good for canning. They all sealed properly and are being stored without rings so we can tell if something comes loose.
The only problem is, I realized I left too much headspace – barely under an inch when it calls for 1/4. We’re giving these to our family for Christmas and now I’m paranoid. I’ve seen that apples are already acidic enough to kill botulism… but is that true? Does the increased headspace matter in this instance?
by peepawslair
1 Comment
You’re fine! Headspace is not critical to thermal process, it’s more about getting a vacuum and/or not pushing the food out of the seal during processing. I usually use a very generous 1/4” that looks more like 1/2” because it keeps my funnel cleaner which keeps my jars cleaner which lets me get them in the canner faster.