So first time canning apple pie filling using fresh local apples and I did use clear jel. I left a 1 inch headspace but surprised how it started siphoning immediately after pulling from a 25 minute water bath. I did use a half cup of lemon juice in recipe. It’s okay as long as the jar seals, correct?
by Wild-Growth6805
12 Comments
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I’m going to defer to folks with more expertise on the safety of your final product but just know that apple pie filling is notorious for this issue!
Same dude. Apple pie filling is notorious. I’m no expert but what I’ve seen online is as long as it’s sealed, it should be ok. Needs to be at least half full of liquid. Others will tell you to chuck it or store in fridge. I’ve seen both responses as this happened to me a couple weeks back.
Edit: I jam packed mine with apples and it still happened. Fruits are just notorious for it.
Apples have a lot of air between their cells (they float, while pears don’t), which expands when heated. You can’t debubble your way out of the siphoning, hence the notoriety! The best you can do is heat and cool gradually and hope! As someone else said, if they seal and still have a reasonable amount of liquid left, you’re fine. Store without the rings and don’t stack jars, so that if there is a problem with the seal or spoiling sometime during storage, you’ll know.
As long as you followed a safe recipe, including processing directions, you should be good. Apples expand a lot during processing
Recipe?
On a side note, let them cool slightly in the water bath before removing. It helps but doesn’t stop it completely in my experience. I usually give 5 mins lid on after removing from the heat, then 5 more with the lid off before removing the jars.
I’ve always had to leave 1 1/2″ headspace for any pie filling, the thickener keeps expanding during processing.
I give pie filling 1 1/2″ headspace…seems to help with siphoning. Also not taking it out of the canner right after the timer goes off…give it five minutes so there isn’t such an extreme temperature fluctuation. Make sure to wash the outside of the jars when you go to take off the rings for putting into pantry storage.
Did u let them sit 5 minutes after u shut heat off b4 u took out of WBC?
It looks like you overfilled the glasses.
I have only made/canned apple pie filling once and it was last night. I decided to blanch the apples since the recipes I read where blanching was a step seemed to have fewer complaints of siphoning. I boiled down the blanching water and used it for the filling to try to keep the apple flavor in there. I can say I had no siphoning but that’s just my one-time report. Could have been luck.
Did you blanch the apples for your recipe? I read that the blanching helps because it gets some oxygen out of the apples.