Made some apple butter following this recipe (https://www.ballmasonjars.com/blog?cid=apple-butter)
It gets pretty thick after reducing, so when it went into the jars, there were some small air bubbles throughout, and since it was on the thicker side it didn't necessary settle and fill the holes like a thinner liquid would.
Processed in the water bath for 15 mins (sea level). It's been just under 24 hrs, lids are sealed but these little bubbles persist.
Is this safe? Thanks
by jsimnz
3 Comments
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The air bubbles are fine. It’s impossible to get them all out. So long as you followed the recipe and processing instructions you’re good.
It’s not a safety concern, but it’s a significantly more than usually experience. They’ll likely work their way to the top overtime.