Q: I just canned a whole bunch of food for the first time yesterday. Mostly pickles and jam, but I also canned two tomato based things: spicy salsa and crushed tomatoes. I added commercial lemon juice to the crushed tomatoes and the salsa contains plenty of vinegar.
I removed air bubbles before putting on the lids, but there are now air bubbles in the product. The lids pinged, so I know a seal was formed, but I have no idea if this is normal!
— Asked by Adrienne
Marisa: The reason we remove air bubbles from jars before canning is that if there's too much air in the jar, it can interfere with the jar's ability to drive out the extra air in the top and develop a good seal. Additionally, too much air space and much of the canned product finds itself sticking out of the brine/syrup/canning liquid, which can lead to discoloration and the development of off-flavors (this is the worst-case scenario though, and typically only happens if you wait a long time to use that item).
However, sometimes it's impossible to remove all the air bubbles. The goal is to do your very best at bubbling each jar before wiping the rim and putting the lid on. If you've still done your best at bubbling your jar and you find that you've still got some air bubbles, don't beat yourself up. It happens.
As long as your jar sealed, you are okay. I find that the best way to check your seal is to remove the ring and elevate the jar holding onto the lid. A good seal means that it will hold fast.
Marisa McClellan, our guest expert this week, is answering your questions on canning and preserving. Marisa writes Food In Jars, a blog devoted to canning, preserving, and other food in jars. She also teaches canning workshops.
Previous Question for Marisa:
• Is It Safe to Can Meat Sauces?
• My Strawberry Jam Went Bad! Why Did That Happen?
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I will be canning for the first time this weekend...kinda scared...
view clampers's profile
it's not described above but you "bubble a jar" by sticking a plastic rod straight down in the jar, after you've added your tomato sauce. the bubbles rise to the top and pop.
view pedalpowered's profile
clampers, you can do it! Start with something easy like jam or pickles.
pedalpowered, thanks for clarifying the bubbling technique, much appreciated!
-Marisa
view Marisa McClellan's profile
I canned some dilly beans this week, it's intimidating at first but not really as hard as it looks. I did have 1 jar not seal properly, I stuck it in the fridge to eat first.
view Noadi's profile
I've been canning for years. its pretty straightforward, and once you start, you wont be able to stop!
view janice m's profile
Clampers: No fear! Canning is easy, and fun.
Before you start, read your recipe, and set out all of your equipment. Literally *walk* through the recipe; move from your prep station, to your filling station to your water bath, and make sure the work flow is good for you, and that you're not carrying jars full of hot something very far before they can be safely set down.
One mistake I made the first time I canned jam was to have the counter spot where I filled my jars fairly far away from my hot water bath (my kitchen has no work triangle!) and I very narrowly avoided spilling scalding hot jam everywhere when I carried a filled jar over to the hot water. It could have been really bad, and, even worse, it could have been totally prevented if I'd taken the time to lay everything out properly.
view deliriumsama's profile
Thanks for the votes of confidence you guys! I am pretty pumped about it. It's good hearing everyone's tried-and-true tips (like walking through the process). I've been reading my little canning book every day this week trying to get a handle on everything. I can't wait though!
view clampers's profile