Not my first time making this recipe – it’s salsa ranchera from the Bernardin canning book. It always has lots of bubbles in it after processing, despite debubbling. However, this time, two of my jars have settled quite a lot, and I’m wondering if they’re safe. For context, I canned these about a month ago and just noticed the settling when I was down in the pantry today (but it very well could’ve happened a while ago). The seal is intact and the headspace was measured properly before processing. Thoughts?
Photo description: both photos show jars of red salsa ranchera that have settled and have a lot of headspace.
by hmstrangedays
2 Comments
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It’s probably fine. Open it, sniff test it, if in doubt throw it out.