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.
...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.
. My kitchen is for dancing. Bring me sunshine in a cup~emily dickinson. Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.