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darkpheonix262
Rule of thumb is fill up to the neck. The left one is higher but I’d say their both good. Chalk it up to siphoning
ElectroChuck
What does the recipe call for? Is this juice, diced, whole?
Juice requires only a 1/2 inch headspace.
Crushed/diced requires 1/2 inch headspace.
Whole requires 1/2 inch headspace.
Based on the recommendation from the NCHFP you could add a little more to your jars before canning. Make sure to get the air bubbles out.
lookingupyourplay
Neither ..still to low..
akcebrae
The reason the headspace matters, and why it varies, is because there are different densities of food that require more or less for a good vacuum to form. The air needs to exhaust out of the jar during processing. Too large of an open space can prevent a good seal as well as expose a greater area to any remaining air and cause discoloration. Some foods expand significantly during processing too, like applesauce, which is why they need more headspace than a jelly, which needs almost nothing.
I know this isn’t the question you asked but I’ve learned more from being told the why behind the “absolutely not” rather than just “nope, toss it.” Sorry, I know lost food is so frustrating.
ErroneousBosch
Rule I learned years ago: The freeze fill line is that faint line below the threads, and the bottom of the thread itself is at the 1/2 inch for non-freezing. Fill to that and you should be good.
m2842068
I just canned these about 20 hours ago. Very meaty beefsteak tomatoes. I use the NCHFP guidelines for canning raw tomatoes with no added water. It said 1/2” headspace and 85 minutes water bath canning. I measure 1/2” on the outside of an extra jar and stick on a post it note at the 1/2” line then use that against all the jars to fill them correctly.
7 Comments
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For accessibility, please reply to this comment with a transcription of the screenshot or alt text describing the image you’ve posted. Thank you!
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Rule of thumb is fill up to the neck. The left one is higher but I’d say their both good. Chalk it up to siphoning
What does the recipe call for? Is this juice, diced, whole?
Juice requires only a 1/2 inch headspace.
Crushed/diced requires 1/2 inch headspace.
Whole requires 1/2 inch headspace.
Based on the recommendation from the NCHFP you could add a little more to your jars before canning. Make sure to get the air bubbles out.
Neither ..still to low..
The reason the headspace matters, and why it varies, is because there are different densities of food that require more or less for a good vacuum to form. The air needs to exhaust out of the jar during processing. Too large of an open space can prevent a good seal as well as expose a greater area to any remaining air and cause discoloration. Some foods expand significantly during processing too, like applesauce, which is why they need more headspace than a jelly, which needs almost nothing.
I know this isn’t the question you asked but I’ve learned more from being told the why behind the “absolutely not” rather than just “nope, toss it.” Sorry, I know lost food is so frustrating.
Rule I learned years ago: The freeze fill line is that faint line below the threads, and the bottom of the thread itself is at the 1/2 inch for non-freezing. Fill to that and you should be good.
I just canned these about 20 hours ago. Very meaty beefsteak tomatoes. I use the NCHFP guidelines for canning raw tomatoes with no added water. It said 1/2” headspace and 85 minutes water bath canning. I measure 1/2” on the outside of an extra jar and stick on a post it note at the 1/2” line then use that against all the jars to fill them correctly.
[https://nchfp.uga.edu/how/can3_tomato.html#gsc.tab=0](https://nchfp.uga.edu/how/can3_tomato.html#gsc.tab=0)]
Sorry if the link doesn’t work. The NCHFP has guidelines for canning everything. That one is for tomatoes/tomato products.
https://preview.redd.it/b9z7uf4w1ipb1.jpeg?width=626&format=pjpg&auto=webp&s=b92a04658f9c09db628d358229e34cdfe848b72c