ive recently gotten into canning so i am still a beginner. i used the ball blue book recipe in an attempt to make apple pie filling a couple weeks ago. i did my research and take following the recipe very seriously as these will be handed out as gifts.. anyways, during the WB process the filling kept siphoning even with 1 inch headspace. after reprocessing 2 times and it still happening, i decided to take out about half. (what you see in the picture) they came out of the water bath filled to the top and all finally sealed appropriately. after cooling they went back down to the half amount. i imagine this is a result of the type of apple i used harboring too much air despite boiling them as instructed to in recipe. my question is… is this safe to consume as a shelf stable product?
by willythehusky
4 Comments
Hi u/willythehusky,
For accessibility, please reply to this comment with a transcription of the screenshot or alt text describing the image you’ve posted. Thank you!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Canning) if you have any questions or concerns.*
Pie filling (made with Clearjel) does tend to swell up during processing so allowing a little bit of extra headspace is a good idea. A few issues that may have cause the siphoning…did you debubble the contents prior to sealing it up? Did you allow the canner to rest for 5-10 minutes after processing (leaving jars in the water)? Sudden temperature swings can lead to siphoning. That’s a lot of headspace for the finished product so not sure about shelf life. I would be concerned about the change in quality since you reprocessed it twice. I personally would not feel comfortable giving it away for gifts.
No, it’s not
I think I see something looking back at me.