I followed the nchfp recipe for applesauce, hot packed, 1/2in headspace, and water bathed for 20 minutes. My applesauce was pretty thick and there are lots of air spaces throughout. Are these still safe? I did a batch a couple days ago and more today and they all look similar to this though the older ones are settling some. Thanks!
by kayakinghouseplant
3 Comments
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If you followed a tested recipe and the lids are sealed you’re fine. Some stationary air pockets in applesauce are totally normal nothing to worry about. Just try to do a more thorough job of getting air pockets out prior to canning next batch.
It’s not uncommon for applesauce that has been properly processed to have hollow spaces within the applesauce, rather than air bubbles. When heated during canning, the material in the jar expands and then when cooling it shrinks, but something has to happen with that space left behind after it shrinks. If the product is too sturdy to collapse in on itself, it simply results in areas with nothing in them. That hollow space looks the same as air, but is actually (almost)empty vacuum, much like how the space at the top of your jars looks like air but is actually (almost) empty vacuum.