Q: I decided to can some apples this fall. After peeling, slicing, stuffing into hot jars, covering with a light syrup and processing, there was a problem: the syrup in the jars no longer covers the apples! I want to try again, but want to preserve the apples correctly. Any idea what I did wrong?
Sent by Brande
Editor: Readers, any idea what might have gone wrong and how Brande can prevent it from happening again?
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I wonder if the syrup siphoned out when you processed the apples. That can happen if you over-fill the jars or put hot syrup over cold fruit.
In my experience, siphoning creates a mess and won't win you any prizes at the fair but won't hurt the finished product as long as the seal is intact.
By how much are the apples not covered? Did they just shrink and float to the top or is half the jar air now?
If they shrunk and are exposed by 1-2 inches then there's no problem, as they processed they cooked. Hot processing can alleviate that a little.
If half the jar is air you likely didn't tighten your lids enough. You don't need a muscle man to do it but they should be on there really good.
Either way - the finished product is still good! Make sure you take off the rings, wash the jars and always label!
My first time with apples, this happened to me. My apples floated, leaving exposed fruit at the top of the jar and empty syrup at the bottom of the jar. I worked my way through 10 bushels this year, without the same problem. My tips: Do a hot pack (blanch the fruit for about 5 minutes before packing it in the jars). FILL the jars with apples - really cram them in! The jar will look full long before it actually is. (Warning - do your cramming with a non-metal utensil to avoid microscopically damaging the jar and causing breakage). Use narrow-mouth jars, if possible. Apple slices are often big enough that they will form a dam against the narrow mouth, prohibiting excessive floating.
In apples, the syrup is meant to preserve the cellular texture - it is not a food safety requirement. Apples could be canned in water and still be perfectly safe (but much more mushy).
Good luck!
Thanks for the tips, everyone. It sounds like I didn't fill my jars with enough apples, and maybe the lids weren't on well enough. Didn't have any issues with the applesauce, which was canned hot, so I think a combination of everyone's tips will yield success, which is great news because I have about 30 lbs of apples to do something with before they age-out! Thanks, again!