I am having some problems with my batches of Apple Pie Filling.
I am blanching the apples, packing them into quart jars, pouring the hot syrup over, removing air bubbles, filling to 1/2 ", wiping the rims, placing the lids, screwing the rings and then placing in the hot water bath for 25 minutes.
When I remove the jars, they immediately begin to hiss and apple pie filling oozes out and down the sides of the jars.
The jars have since sealed, all but two out of 14. I am wondering though how well they could have sealed with sticky syrup under the lids?
What am I doing wrong?
I have never had this problem with my butters or jellies.
Thank you in advance for any help you can provide me!