I just finished canning these apples for baking from the Ball Blue book adjusted to use just water for canning. 2 of the jars really wanted to float when they were in the canner. When i took them out, all the water levels were pretty much what they were when they went in (1/2″ headspace) but now, about an hour later, all of them have water levels pretty low. Are these still safe to store assuming they all seal? It’s also like 55-60 degrees in my house right now, so could that have caused this?
by EmberMordu
3 Comments
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It looks like maybe you didn’t pack them in very tightly?
Here is a good reference on siphoning and what to look for.
https://extension.psu.edu/why-is-liquid-lost-during-canning