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Thanks for the input ladies! I just put the jars in the fridge, applesauce gets eaten quickly here and I only had 4 jars, it will probably be gone in a few weeks!
I appreciate your widsom, thanks again!
That sounds like a good plan to me too. I wonder if your recipe was misprinted? I think most of the things I've ever made suggest a half inch headspace.
Hi, My guess is that you filled the jars too full, 1/4 is tight, the product gets hot and swells and forced its self out. You must take some out of the jars, clean the rims of the jars and then use new flats and screw the rims on, tight but not real real tight. Then you have to water bathe the jars again so that the applesauce gets hot through and through, they will re-seal. It won't keep the way it is now. (I would heat the applesacuce in a pan so it don't take so long as in the jars, after it is good and hot put it in the jars and still water bathe it 10-15 minutes.)
MY PERSONAL MESSAGE TO EVERYONE IS TO LIVE, LAUGH AND LOVE AND DON'T FORGET TO DO UNTO OTHERS AS YOU WOULD HAVE THEM DO UNTO YOU.
Greetings everybody, I've got another newbie question for you!
This is my first year canning and I love it. I've made apple butter, a few jams, pickels and yesterday I made applesauce.
I heard each can "ping" and I can see each lid indented. However I went to put the jars away today and can see applesauce on the outside of the jar. The applesauce is in the bands, some more than others.
Is the applesauce still safe to eat?
Why would the product leak like that?
I followed the canning recipe exactly, pushed out air bubbles, 1/4 inch space on top, cleaned the rims, nice hot jars/lids/rims, processed for 20 minutes? Not sure where I went wrong!
Would love some of your insight!
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