I canned some apple pie filling and cinnamon apples and after I water bathed them there is less than a 1/4 inch head space. When I filled them they where all 3/4 to 1 inch head space and there is no clear gel or corn starch ( I add it when making pies) ive been canning apples for years and normally its the other way around where the liquid is a little lower then before canning. Does anyone know why that could of happened?
I assume they are still safe, all but one sealed but it did seam like it took a little longer than normal to seal after removing from the canner. The one that didn't seal poped in when I barely touched it but it went into the fridge.
I used better homes and garden apple pie recipe and the cinnamon apples are balls apples in medium syrup with cinnamon and ginger added
by Professional-Oil1537
2 Comments
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This almost always happens to me with apples, I think because some varieties have a lot of air in them