Apple pie filling overflowed during water bath - Ask Extension
Hello,
I am a first time canner and chose to water bath can apple pie filling.
My first question is about leakage. When pulling out my second bat...
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Apple pie filling overflowed during water bath #218245
Asked October 24, 2014, 9:03 PM EDT
Hello,
I am a first time canner and chose to water bath can apple pie filling.
My first question is about leakage. When pulling out my second batch I noticed that two jars overflowed during the water bath process but they still sealed; the "button" on the ball lid is suctioned down to the jar.
My second question is regards to the seal. Last night I wanted to taste test my pie filling recipe so I popped one of my jars open with very little effort. I heard a little suction sound, but it was much easier than I expected. Is that normal? The "button" on the lid was down so I assume it had sealed but it just came off with such little force I wanted to double check.
My third question is about the canning process. I half filled one jar because I had left over filling. After putting it in the water bath I realized it was going to float, wouldn't have 2" of water over the top during the boiling phase, so I took it out and decided I would freeze it instead. I'm confused because the "button" on the lid sealed, but my understanding is that it wouldn't be safe to save for up to a year, like the other jars. Am I correct to think it's not a safe seal? When you water bath canning, you're boiling the ingredients to kill the microbs, but at what point does the sealing actually happen?
Thank you for your help!!!
Taylor
Benton County Oregon
Expert Response
Pie fillings often siphon when processed because they are very thick. Apples are especially a problem. That is why we recommend blanching the apples before making the filling to drive out some of the air from the fruit before it is added to the thick filling. When the pie filling heats in the jar during processing the air is driven out of the fruit and the jar so it can cause a vacuum and seal the jar when it cools. If the jar is too full it brings the food with the air to the top of the jar and it starts to over flow even though the lid and ring are on the jar.
If the jar seals it is safe to eat. However sometimes there are particles of pie filling that are under the lid and even though it seals the lid it might come off easier than if there was more head space and a stronger vacuum.
One thing yoiu might do next time is leave 1 - 1/2 inch head space to allow for the expansion. Also be sure not to boil the water in the canner at a full rolling boil. this tends to also cause more siphoning.
As long as the jars are sealed they are safe to eat.
As for the jar that was only partly full. If it was processed it might seal because in the processing the air is driven from the jar and then when cooled a vaccum causing the lid to seal. With that much head space you will notice darkiening on the top of the pie filling and it can break down faster than if the jar is full. It would be better to can the small amount in a smaller jar or freeze like youi did.
I would suggest as a new canner you go to the OSU Food Preservation websitehttp://extension.oregonstate.edu/fch/food-preservation and look at some of the references there to get more information about canning. The latest edition of the Ball Blue Book is also a good reference that gives pictures of how to can.
Thanks for using Ask an Expert
Nellie Oehler
If the jar seals it is safe to eat. However sometimes there are particles of pie filling that are under the lid and even though it seals the lid it might come off easier than if there was more head space and a stronger vacuum.
One thing yoiu might do next time is leave 1 - 1/2 inch head space to allow for the expansion. Also be sure not to boil the water in the canner at a full rolling boil. this tends to also cause more siphoning.
As long as the jars are sealed they are safe to eat.
As for the jar that was only partly full. If it was processed it might seal because in the processing the air is driven from the jar and then when cooled a vaccum causing the lid to seal. With that much head space you will notice darkiening on the top of the pie filling and it can break down faster than if the jar is full. It would be better to can the small amount in a smaller jar or freeze like youi did.
I would suggest as a new canner you go to the OSU Food Preservation websitehttp://extension.oregonstate.edu/fch/food-preservation and look at some of the references there to get more information about canning. The latest edition of the Ball Blue Book is also a good reference that gives pictures of how to can.
Thanks for using Ask an Expert
Nellie Oehler
