Followed the Ball crushed tomato recipe. I’m suppose to leave a 1/2″ head space and I feel like the liquid went down a solid 1″. All of the lids have sealed. Should this be a concern?
Followed the Ball crushed tomato recipe. I’m suppose to leave a 1/2″ head space and I feel like the liquid went down a solid 1″. All of the lids have sealed. Should this be a concern?
by ParkingGarlic4699
3 Comments
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CplCamelToe
That looks like about 1” total HS to me. If you started at 1/2”, you only gained 1/2”.
Crushed stuff can certainly shrink and settle, and you may have had some bubbles that worked their way up during processing. You also might have had a little siphoning, but you probably would have noticed that in the water.
Either way, if the seals are good, and they stay sealed on the shelf, you should be good. HS is all about achieving and maintaining a proper seal.
I’d shelf them, without rings, and check the seals every once in a while by lifting them up by the lid if I was at all worried about them… but I wouldn’t be worried.
Luckystarz217
No it’s not an issue. Sometimes this just happens. The food expands during processing and sometimes it does so much that there is some liquid loss. As long as the jars are sealed and the liquid is above the halfway point in the jar, then it is shelf stable.
Your crushed tomatoes actually look great, and I would not even bat an eye at the liquid level.
3 Comments
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That looks like about 1” total HS to me. If you started at 1/2”, you only gained 1/2”.
Crushed stuff can certainly shrink and settle, and you may have had some bubbles that worked their way up during processing. You also might have had a little siphoning, but you probably would have noticed that in the water.
Either way, if the seals are good, and they stay sealed on the shelf, you should be good. HS is all about achieving and maintaining a proper seal.
I’d shelf them, without rings, and check the seals every once in a while by lifting them up by the lid if I was at all worried about them… but I wouldn’t be worried.
No it’s not an issue. Sometimes this just happens. The food expands during processing and sometimes it does so much that there is some liquid loss. As long as the jars are sealed and the liquid is above the halfway point in the jar, then it is shelf stable.
Your crushed tomatoes actually look great, and I would not even bat an eye at the liquid level.