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Old 10-05-2012, 01:30 PM   #1
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Air bubbles in thicker sauces?

I'm pretty new to canning. This is my first year. I am aware that bubbles are undesirable because they can cause problems in the preservation process. I don't know if they are absolutely prohibited though.

I just canned 4 pints of apple butter and 5 quarts of apple sauce. My family likes both of those a bit thick. I tried to eliminate all the bubbles but there were still a few small bubbles. I processed for extra time (30 minutes at 5000 feet) but I'm not sure if this is a major problem or not.

I suppose I can crack them open, add more liquid and then reprocess if it's necessary.

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Old 10-06-2012, 10:39 PM   #2
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They aren't enough of a problem to redo the canning. They may just cause some discoloration where they contact the food. Put those jars in the front of the pantry and use up first.

Be careful with making them too thick or you can potentially create a situation where heat cannot properly penetrate to the center to kill bacteria. This is why pumpkin puree cannot be safely canned.
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Old 10-07-2012, 05:57 AM   #3
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Quote:
Originally Posted by mcnerd View Post
...Be careful with making them too thick or you can potentially create a situation where heat cannot properly penetrate to the center to kill bacteria. This is why pumpkin puree cannot be safely canned.
I didn't know that mcnerd. I guess Libby's canned pumpkin is okay because it's a different canning process.
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Old 10-07-2012, 08:45 AM   #4
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No worries. You will be fine, if you followed an approved recipe. If you are really worried, keep them in the fridge, just for your own peace of mind.
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Old 10-07-2012, 11:11 AM   #5
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I didn't know that mcnerd. I guess Libby's canned pumpkin is okay because it's a different canning process.
Correct.
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Old 10-10-2012, 08:36 AM   #6
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You'll never get rid of all the air in any product; it is not humanly possible.
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