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Brandied Apple Rings
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lehy
Dec 12, 2009, 3:30:33 PM12/12/09
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I tried to can some brandied apple rings from the Ball recipe book and
when I took them out of the water bath the liquid from inside the jar
spilled out - so obviously they would not be able to seal properly. I
am not sure what I did wrong. I left 1/2 inch space at the top and I
thought I got rid of the air bubbles (although I have never canned
anything where I really had to do that or if that would make a
difference). I am thinking that the liquid syrup would also boil in
the water bath and that would cause it to spill over, although I don't
know. Can someone help? Thanks!
when I took them out of the water bath the liquid from inside the jar
spilled out - so obviously they would not be able to seal properly. I
am not sure what I did wrong. I left 1/2 inch space at the top and I
thought I got rid of the air bubbles (although I have never canned
anything where I really had to do that or if that would make a
difference). I am thinking that the liquid syrup would also boil in
the water bath and that would cause it to spill over, although I don't
know. Can someone help? Thanks!
BT Humble
Dec 13, 2009, 2:43:54 AM12/13/09
to
I've sometimes had that happen, it usually seems to be for one or more
of these 3 reasons:
1. Worn jar sealing ring[1] (equivalent to not having lids screwed on
tightly enough);
2. Brought to the boil too quickly;
3. Boiling too vigorously, so that the jars rattle and knock together.
BTH
[1] I use Vacola[2] jars rather than Ball ones.
[2] http://www.bakeandbrew.com.au/category39_1.htm
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