I raw packed and processed the quarts for 30 minutes and pints for 25. I can see some air bubbles and some jars siphoned a bit. I made a sugar syrup to can them in. Want to make sure with the siphoned jar and bubbles in the jars theybare still safe to shelve and keep. I have canned moat things but never fruit! I ran my debubbler inside the jars but still endes up with these bubbles.
by Necessary_Tension461
3 Comments
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Most fruit has a *ton* of air, this is normal – hot packing can cut down on the bubbling.
I canned peaches using both raw and hot pack and I confirm that raw pack peaches had alot of bubbles and the texture was less appealing than my hot packed ones.
They mention it on the site/guide but I still had to test it for myself. Hot pack is more work but it pays in the end.
https://preview.redd.it/gumhj1jr3ifd1.jpeg?width=2100&format=pjpg&auto=webp&s=462b072c324f6d70ae2d12583c020884df1b2717