I made applesauce in the smaller jars which looks fine. The larger are apple chunks in very light syrup (both recipes from nchfp site)
The chunks seem to have nearly overfilled? I did leave about an inch of headspace (about to where the neck of the glass is) plus just a bit of syrup to cover that. I did hot pack per instructions. Maybe just a bit longer than needed but not enough to make straight up apple sauce.
The jars seem sealed and the canner showed no signs of leakage. 24 hours once cooled the jar surface felt just a little sticky however I didn't see any sign it ran from the seals so it could have been residue from filling that got into the canner from the side of the jar? (I did wipe rims). I've been able to hold the jar by just the edge of the lids just fine.
Should this be OK?
by Adadave
4 Comments
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Bro whose face did you can??
Additional note: these were water bath canned for 30 min at roughly 4,500 feet elevation.
I believe that the primary danger with overfilled jars is that the contents could push on the lid and prevent a full seal. So as long as there is still some space left, it should be ok.
I’ll let someone with more experience than me confirm that, though.