Hey, team!
I am a new canner (like fr have only canned the apples in this post and some pickles) SO after a trip to the apple orchard this year, I canned a few quarts of apple slices, I noticed siphoning when I took them out of the water canner (because I WAY overfilled these despite measuring headspace), but now that they have been sitting in my cabinet for a few weeks, I have noticed that there is definitely not at least half a jar’s worth of liquid in each can. Before I throw out my hard work, I wanted to consult the canning experts on if my canned apples are unsafe after a few weeks in the pantry or if it’s not as bad as my brain is telling me it is.
Any and all advice is appreciated! I would rather not die due to my beginner follies LOL
by happy_glogg
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