A few canning questions....

[Cortney]

I just canned for the first time!!!!! I made applesauce and canned according to Blue Ball Preserving book (or whatever it's called).

About 15 minutes after I took the jars out of the hot water bath I heard two 'pops' from two different cans. I've not found anything about this, but I can't imagine it's good. Does this mean those two jars aren't going to seal?????

Also, I 'simmered' too many of the jar lids. Will the ones I simmered but didn't use be ok to use a different time, or will that not work??

[~Jo~]

We just made about 26 small jars of strawberry jam and here when we hear a pop it's a GOOD thing. It means the jar just sealed. Look at the jars, it can take up too 24hours for a jar to seal, do you see any that the lids aren't curved down!?

Also we just made a huge pot of applesauce last night, I'd be curious to know how you canned your's. I don't have the blue book. Did you have to add pectin to your applesauce or did you simply put it in the canning jars and boiled them to seal?

Thanks, sorry I mostly answered your questions with my questions. LOL!

[Gloriel]

Yeah, the popping is a good thing and your lids should be fine.

Jo, when I make applesauce I don't add anythign except the mashed apples. Just stuck it in the jars and then sealed. It turned out delicious!

[3Gs4Me]

It is an indication that your jars are sealing but it is not a full proof method of testing for seals. Let your jars sit for a minimum of 12 but preferably 24 hours before checking for a seal. Seal can be tested by pushing down on the middle of each lid (they should already be concave and shouldn't shift when pressed) and or you can tap a spoon on the middle of each lid and if you here a high pitched tonk then they are sealed.

I make my applesauce with just apples and might add a little natural apple juice if it is to thick. You need to make sure that your sauce is nice and hot, that your jars have sat in boiling water for at least 10 minutes, that your lids have sat in hot water from your boiling pot long enough to get hot (yes they are re-usable if you submerge to many), and head space and water bath processing time are important.

If you want an applesauce recipe you can pm me and I will send it to you. You can also use sugar in the sauce but we are not big into sugar so I just do it naturally.

[~Jo~]

How much would head space be for applesauce? We still have another 10lbs of apples we need to go through so I'm canning the next batch! LOL! We just do apples + a touch of cinnamon, no sugar here.

Thanks for all these great infos.

[Cortney]

Thanks for answering my questions everyone!!!!!


Jo- for headspace for applesauce, my canning book says 1/2"