We Canned some apples lastnite in simple syrup (ball recipe) . They turned mushy and all my widemouths siphoned real good sept for 1 . We had company and my wife seems to think I forgot to de-bubble . Any thoughts ? All jars are sealed .
by Livid-Bicycle
3 Comments
My understanding is that as long as you have followed proper canning procedures in a tested recipe as long as the jar is more than half full of liquid, the contents are fine. If you are concerned anyway, refrigerate and use within five days.
In my experience, siphoning occurs when you don’t leave enough headspace. My thumb, from the tip to the first knuckle, is exactly an inch long by some strange coincidence. I use that to judge my headspace on the outside of the jar sometimes… If you’re ever bored, take a ruler and measure on your jars where an inch is, where a half inch is so you can see what it looks like visually. I think when people estimate an inch, they’re usually way off.
I just had floating apple slices (Ball recipe) and siphoning too. I suspect that I didn’t wipe the rim well enough bc of the sugars maybe. Also ensuring headspace and debubbling. Now my family canner has informed me that apples contain a lot of air pockets and need to be bathed before simmering in syrup. All of these seem to contribute to this issue.
Another thing that will make jars siphon is if you try to cool off the canner too quick. The pressure in the jar is way higher and it can push the liquid OUT …esp if you have over filled.