Been canning for decades….Darlin’ that is goooood advice🙃 Years ago, my granny taught me that if ya can pick up that jar - after a 24 hr. Period - pick it up by the lid without the ring on…- never store with the rings on…. And wiggle it, and it’s.’s tightly sealed…you’re good….😂
You can try using the immersion blender before you have finished cooking your sauce so it has some more cooking time to release those bubble before putting in jars. Glad you took the time to investigate befor tossing all those jars.
Great tip! New ways of processing means new things to look for. The first time I saw someone on video use an immersion blender to make soap I actually clapped. 🤣 I remember as a kid in the 1960s "helping" granny make lye soap and stirring, stirring, stirring until I thought my arm would fall off!
Lordy….reminds me of us as grandkids having to take turns turning the crank for homemade ice cream in the summer for a get together at the farm… arms fell off…🤦♀😂 yup…did a lot of “ Tom Sawyer” to get the younger kid to take to turn next to take over…..15 grandkids….ya had to be gooood as slick talk of how much “fun” it was to turn the crank….🤦♀….then as soon as they took it…..run…..beats my uncles when he was young….he’s was told to watch his younger brother so he tied him to a tree…..farm family of 12 kids…..said he got tore up for that one….🤦♀🤷♀😂 Ahhh memories….
EXCELLENT VIDEO! Thank you for posting this. I have never had a problem with home canning, but did also get the same bubbles you also had. I did opne a can of store bought corn kernals years ago and when I opened the can it made a hissing sound and foaming bubbles can to the top of the can. I knew that can was defective and the food was dangerous to eat. It must have had a minute hole in the can from packing or something. So whether it is homecanned foods or store bought we need to be very alert to what the inside of the jar / can looks like when we open it.
Thank you! We processed 50 jars of tomato sauce, spaghetti sauce, and juice. A few jars had these bubbles. I didn't use an immersion blender since everything was run through a food mill. We cooked the spaghetti sauce down for about 5 hours so it's thick. I did whisk in spices and some tomato paste before jarring up. Definitely excellent advice on bubbles migrating to the top! Thank you again!
I don’t usually comment on anything I watch, but this information is extremely valuable. I just canned 28 quarts of tomato sauce. I don’t add extra acid as I already get heartburn, but I pressure can my tomatoes. We don’t add anything to green beans and they aren’t acidic at all. Anyway I had a lot of syphoning and never have before. The only difference this time is the immersion blender. Thank you for this video. I kept looking for one with tomato sauce, but the siphoning was for everything but.
Thank you so much! Applesauce for me yesterday and I debubbled what I thought really well. Out of canner...bubbles in the jar. Now I know what to watch for. So very helpful and a lot of peace of mind. Thank you.
You will often see bubble when you take jars out of canner. It will generally boiling hot. It is when you have bubbles after it sits on the shelf. Boiling the food will kill botulism.
Thank you so much for explaining in-depth air pockets in jars of sauce as I have noticed one jar with a gap at the side. I will make sure I use that jar next and not keep it for too long.
I was SO relieved as well & just had to share it! I knew I couldn't feed it to my family without knowing-without doubt-that those bubbles were benign. Glad there's an easy way to tell!
I imagine it would. I'd just need to compensate for the extra cooking time by blending it before the sauce reaches the consistency I want. So maybe blend it when it's still a little more liquidy than I'd like, then cook for another 30 min. I'll have to try that next time. Good thinking! :)
I run my tomatoes and sautéed veggies through the blender before cooking. Then I cook it until it reaches the desired thickness. I've never had bubbles in the jars, so I'm guessing that lengthy cooking eliminates it.
I was told that if I use a blender to cook it for an hour to get that air out... I hope yours keeps thank you for all the info and looking it all up for us
I just started watching the video but paused. Is that a Generation 2423 t shirt!? This info was very helpful and I do think my blender stick might have caused it in the past. Thank you!
@@foodprepguide thank you. I’m gonna follow you now on UA-cam. You get down to the nitty-gritty. I’d like to explore some other questions with you sometime soon. Thank you for answering.
Now that I'm assured it's safe, it doesn't bother me at all. It's worth the time savings! :) I don't have a sieve strainer. Perhaps I'll invest in one someday. In a small home, I don't like dedicating storage space to "one use" gadgets. Do you use your sieve strainer for other things, too? Do you find that it's multipurpose in some way? I'd love to hear your thoughts. :)
Yes I just made some banana butter and used the blnder and got all those air bubbles. I Had forgotten to debubble and thought that was the cause - then when I took it all out of the jars (because I was too tired to re-do it last night) I put it in the fridge and a lot of them pressed themselves out but not all but it was less than before. I took a masher and slowly pressed the banana down into the pan and that too eliminated more bubbles but it won't get them all out. This video helped me a lot - I was about to freeze the banana and I really wanted it canned. I am going to recan them tonight.
@@foodprepguide There is one called monkey butter I didn't make it - this is just banana and brown sugar and lemon and it is water bathed. I got most of the bubbles out today have not canned yet but will when it cools down tonight. I live in a trailer and its too hot to cook in there unless it is cold outside.
Well, my fiance and I just consumed some homemade tomato sauce that I canned (they have been in the fridge until i can get my hands on a pot that is deep enough to seal the lids) that were so badly fermented, the pressure flew the lid off when i went to open it so i just mixed it all together and heated it up on the stove and poured it over my spaghetti. I didnt see anything about it being not safe to eat. Hopefully we will be okay!!
Thank you so much for your great video. I’m new to canning, I’ve only made a couple batches of jalapeños and a couple of batches of apple sauce. I did see some bubbles in my applesauce and got a little worried. But my main concern was yesterday when I was canning applesauce for the second time I was looking for videos on the process since it had been awhile since my 1st batch. This lady really scared me. She said it was important to fill the jars up to 1/2 headspace and not any lower or the jar could have too much air in it and the product could go bad or develop botulism. So I made sure to fill this 2nd batch up the way she said. But now I am worried about the 1st batch I made some of the jars had 1-2 inches of headspace. I did that to stretch out the applesauce so I could get the last jar with enough applesauce in it. Is she right? Is my applesauce bad or potentially bad? I would greatly appreciate any advice you could give me. Thanks! New subscriber here.
Welcome to the channel! 👋 Half-inch headspace is the proper amount of headspace for applesauce, but leaving a little more than what’s recommended is not a safety issue. It can be quality issue. Moving forward, you do want to make a habit of following proper headspace guidelines for the highest quality and seal rates possible, but your jars are not “bad” or spoiled because you left too much headspace. Hope that helps! ❤️
Yes, if you used a blender or immersion blender to blend the tomatoes, the air pockets would still be created and therefore wind up in the finished product. :) Though they may be less pronounced when frozen.
I waterbath canned some veggie soup not knowing not to. The soup looks amazing and sealed correctly. Is it bad? I heard it could cause botulism, is this true?
Unfortunately, that is true. Vegetables-unless pickled in a vinegar brine-are not safe to water bath can. Due to their low acidity, they must be pressure canned to kill potential botulism bacteria. With waterbathing, the temperature doesn't get high enough, for long enough, to effectively kill off botulinum spores. I know that's so disappointing to hear, but at least you caught it in time before eating it!
I have a question about how you said the tomato sauce was sticking to the lid because of siphoning? I recently water bath canned yellow pear tomato sauce and six of the jars had some sauce stick to the lid. When testing the lids all seemed to be sealed ( you could pick them up by lids and none were loose) but when tapping the lids only 2 of the lids (the two did not have sauce clinging to underside of lids) made the high pitch noise and all the other jar lids made more of a thud sound. How did your jars lids sound when tested that way. Is it safe to use mine? I’m also new to canning.
@@foodprepguide No it’s unopened but noticed quite a few bubbles on the sides and thought it unusual, the sauce is all the way to the top. I’m not chancing it thanks anyway.
I canned for the very first time today. I made strawberry jam. The only part of the recipe I changed was the amount of sugar. I put in less. My jars are cooling and I noticed a ring of foam/bubbles along the top layer of jam.I did debubble before processing. I also put the recommended amount if butter when cooking to minimize the foam. Does anyone know… the 3 jars with the foam/bubble ring are they safe to store or should I put in the fridge?
Congrats! Even if your first batch of canning doesn't go smoothly, don't give up. This new skill you're learning is valuable! You mentioned butter. If you put butter in it, I think that's the cause of the ring you're seeing at the top. Fats - like when canning ground beef - always accumulate at the top. Likewise, foam congregates at the top of the jar, too. We skim off as much foam as possible before canning to avoid this. If you didn't use butter, I'd be confident in saying the jam is safe. However, I don't have experience with using butter as it's generally considered unsafe to can dairy. Was that recipe a canning recipe or just a jam recipe for fresh eating or refrigeration? Not every recipe is suitable for canning. Here's the process we use for canning strawberry jam - ua-cam.com/video/b5R25gBnLMc/v-deo.html I know that's not super helpful after the fact. But, for future reference, the canning process above is done using a tested canning recipe.
Thank you for the reply and information. The recipe was from a popular Ball canning book with approved recipes and the strawberry jam recipe had a tip to use a bit of butter or margarine to reduce the foam.
Just curious…why if I’m canning 5-6 jars all at once, doing everything identical for all jars, am I getting 3 jars that end up fermenting? I’ve never had that happen with anything I’ve canned in the past. Just this year with a tomato soup recipe. It’s frustrating and disappointing
Been canning for decades….Darlin’ that is goooood advice🙃 Years ago, my granny taught me that if ya can pick up that jar - after a 24 hr. Period - pick it up by the lid without the ring on…- never store with the rings on…. And wiggle it, and it’s.’s tightly sealed…you’re good….😂
Your granny gave good advice, too. :)
You can try using the immersion blender before you have finished cooking your sauce so it has some more cooking time to release those bubble before putting in jars.
Glad you took the time to investigate befor tossing all those jars.
Making a note in my binder to do that next time. Thanks for the tip! ❤️
Thank you so much! Just had this happen yesterday and was freaking out.
Great tip! New ways of processing means new things to look for. The first time I saw someone on video use an immersion blender to make soap I actually clapped. 🤣 I remember as a kid in the 1960s "helping" granny make lye soap and stirring, stirring, stirring until I thought my arm would fall off!
Lol!! I gravitate toward the "old ways," but some of this new technology comes in handy, too. :)
Lordy….reminds me of us as grandkids having to take turns turning the crank for homemade ice cream in the summer for a get together at the farm… arms fell off…🤦♀😂 yup…did a lot of “ Tom Sawyer” to get the younger kid to take to turn next to take over…..15 grandkids….ya had to be gooood as slick talk of how much “fun” it was to turn the crank….🤦♀….then as soon as they took it…..run…..beats my uncles when he was young….he’s was told to watch his younger brother so he tied him to a tree…..farm family of 12 kids…..said he got tore up for that one….🤦♀🤷♀😂 Ahhh memories….
EXCELLENT VIDEO! Thank you for posting this. I have never had a problem with home canning, but did also get the same bubbles you also had. I did opne a can of store bought corn kernals years ago and when I opened the can it made a hissing sound and foaming bubbles can to the top of the can. I knew that can was defective and the food was dangerous to eat. It must have had a minute hole in the can from packing or something. So whether it is homecanned foods or store bought we need to be very alert to what the inside of the jar / can looks like when we open it.
That's right. Thankful you were aware! We'll work on a post soon that covers all the signs of spoiled canned goods. :)
Thank you! We processed 50 jars of tomato sauce, spaghetti sauce, and juice. A few jars had these bubbles. I didn't use an immersion blender since everything was run through a food mill. We cooked the spaghetti sauce down for about 5 hours so it's thick. I did whisk in spices and some tomato paste before jarring up. Definitely excellent advice on bubbles migrating to the top! Thank you again!
My pleasure!
I don’t usually comment on anything I watch, but this information is extremely valuable. I just canned 28 quarts of tomato sauce. I don’t add extra acid as I already get heartburn, but I pressure can my tomatoes. We don’t add anything to green beans and they aren’t acidic at all. Anyway I had a lot of syphoning and never have before. The only difference this time is the immersion blender. Thank you for this video. I kept looking for one with tomato sauce, but the siphoning was for everything but.
I’m glad it was helpful! 😊
OMG Thank you! This happened to me yesterday and I have been searching all over the internet to try and find out if I just ruined my entire harvest!
Did you use an immersion blender? (I didn't even think about it "aerating" the sauce!)
Thank you, SO MUCH! I was a little worried. First time this happened BUT IT'S THE FIRST TIME I USED AN IMMERSION BLENDER on my tomato sauce ❤
Glad it helped! ❤️
Excellent information. Thanks for taking the time to educate us.
I just had this happened with chili. I thought because it got thicker in the pressure canning process. This was extremely helpful.
I'm so glad! It's the movement of the bubbles (or lack thereof) that can tell us the difference between safe bubbles and not-safe bubbles. :)
Thank you for sharing the research you discovered!
No problem! 🙂
Thank you very much, Blessings 🙌 🙏
Thank you! Enjoyed learning this.
My pleasure! 😊
SO helpful! Thanks!
Thank you so much! This happened to my jars of cranberry sauce. I was so upset... until I saw your video. Thank you!
The bubbles happened when i canned apple sauce. I panicked a bit. Your information was very helpful. Thank you.
Thank you so much! Applesauce for me yesterday and I debubbled what I thought really well. Out of canner...bubbles in the jar. Now I know what to watch for. So very helpful and a lot of peace of mind. Thank you.
You will often see bubble when you take jars out of canner. It will generally boiling hot. It is when you have bubbles after it sits on the shelf. Boiling the food will kill botulism.
Yes I had that in my Apple pie filling and it was fine. Actually it was soooo good!
Good tip. 🙂
THANK YOU so much for sharing your knowledge! so helpful.
Thank you so much for explaining in-depth air pockets in jars of sauce as I have noticed one jar with a gap at the side. I will make sure I use that jar next and not keep it for too long.
My pleasure! ❤️
Very helpful! Thanks for your research and sharing!!
My pleasure! ❤️
Thank you very much.
Thank you for bringing this observation to utube! I've seen it in applesauce.
Thank you for pointing this out ; i wasn’t sure either 👍👍
Happy to help!
Thank you! Good information to have.
Very helpful. Thank you so much.
Just wanted to thank you. I had this happen and i was worried. Im new to canning. Thank you for all of your great advice.
It truly is my pleasure! ❤️ You’re going to LOVE having this new skill. 😊
Very beneficial information. Thank you.
Thank you so much for this information. Life saving.
My pleasure! ❤️
Thank you for sharing this information 🙏 Blessings
My pleasure! ❤️
Thanks for sharing!
Same thing happened to my apple sauce after I debubbled FOREVER. I was so deflated. I’m so relieved I saw this!!!🥰
I was SO relieved as well & just had to share it! I knew I couldn't feed it to my family without knowing-without doubt-that those bubbles were benign. Glad there's an easy way to tell!
If after Emerson blending is done. If you cook is for another 30 min. Would that remove a lot of the air bubbles?
I imagine it would. I'd just need to compensate for the extra cooking time by blending it before the sauce reaches the consistency I want. So maybe blend it when it's still a little more liquidy than I'd like, then cook for another 30 min. I'll have to try that next time. Good thinking! :)
Yes it helps a lot.
I run my tomatoes and sautéed veggies through the blender before cooking. Then I cook it until it reaches the desired thickness. I've never had bubbles in the jars, so I'm guessing that lengthy cooking eliminates it.
Definitely doing that next time!
It didn't remove any bubbles in my banana butter.
Thank you so much for this information!!! Much appreciated!!!
You are so welcome! ❤️
I was told that if I use a blender to cook it for an hour to get that air out... I hope yours keeps thank you for all the info and looking it all up for us
Thank you for that tip! :)
Thank you so much!
Thank you for this!!
I just started watching the video but paused. Is that a Generation 2423 t shirt!?
This info was very helpful and I do think my blender stick might have caused it in the past. Thank you!
Yes, it is! What a blessing to "meet" another Generation2434-er. 🙌
Glad to hear the info was helpful. ❤️
Thank you! Ketchup also?
I haven’t canned ketchup, but this scenario is possible with any thicker type “sauce.” 🙂
@@foodprepguide thank you. I’m gonna follow you now on UA-cam. You get down to the nitty-gritty. I’d like to explore some other questions with you sometime soon. Thank you for answering.
If that bothers you, then just use a sieve strainer, it is what they are made for. As an added bonus, they keep the seeds out of the jars too.
Now that I'm assured it's safe, it doesn't bother me at all. It's worth the time savings! :) I don't have a sieve strainer. Perhaps I'll invest in one someday. In a small home, I don't like dedicating storage space to "one use" gadgets.
Do you use your sieve strainer for other things, too? Do you find that it's multipurpose in some way? I'd love to hear your thoughts. :)
👍 Always safer than sorry👍
RESEARCH❤
Yes, research is key!
Thank you. I just canned salsa for the first time and I see a few bubbles. I panicked.
Yes I just made some banana butter and used the blnder and got all those air bubbles. I Had forgotten to debubble and thought that was the cause - then when I took it all out of the jars (because I was too tired to re-do it last night) I put it in the fridge and a lot of them pressed themselves out but not all but it was less than before. I took a masher and slowly pressed the banana down into the pan and that too eliminated more bubbles but it won't get them all out. This video helped me a lot - I was about to freeze the banana and I really wanted it canned. I am going to recan them tonight.
Is that what I've heard referred to as "monkey butter"? Does it have crushed pineapple (or pineapple juice) in it?
@@foodprepguide There is one called monkey butter I didn't make it - this is just banana and brown sugar and lemon and it is water bathed. I got most of the bubbles out today have not canned yet but will when it cools down tonight. I live in a trailer and its too hot to cook in there unless it is cold outside.
you can mby use the pressurcooker to create vacume and remove bubbles like they do with epoxy resin b4 you add it to the jars.
Well, my fiance and I just consumed some homemade tomato sauce that I canned (they have been in the fridge until i can get my hands on a pot that is deep enough to seal the lids) that were so badly fermented, the pressure flew the lid off when i went to open it so i just mixed it all together and heated it up on the stove and poured it over my spaghetti. I didnt see anything about it being not safe to eat. Hopefully we will be okay!!
For future reference, if an item “spews” like that, it’s considered unsafe to eat. 🙏
Thank you so much for your great video. I’m new to canning, I’ve only made a couple batches of jalapeños and a couple of batches of apple sauce. I did see some bubbles in my applesauce and got a little worried. But my main concern was yesterday when I was canning applesauce for the second time I was looking for videos on the process since it had been awhile since my 1st batch. This lady really scared me. She said it was important to fill the jars up to 1/2 headspace and not any lower or the jar could have too much air in it and the product could go bad or develop botulism. So I made sure to fill this 2nd batch up the way she said. But now I am worried about the 1st batch I made some of the jars had 1-2 inches of headspace. I did that to stretch out the applesauce so I could get the last jar with enough applesauce in it. Is she right? Is my applesauce bad or potentially bad? I would greatly appreciate any advice you could give me. Thanks! New subscriber here.
Welcome to the channel! 👋 Half-inch headspace is the proper amount of headspace for applesauce, but leaving a little more than what’s recommended is not a safety issue. It can be quality issue. Moving forward, you do want to make a habit of following proper headspace guidelines for the highest quality and seal rates possible, but your jars are not “bad” or spoiled because you left too much headspace. Hope that helps! ❤️
@ thank you very much for your help and fast response. I’m sure I’m going to enjoy your channel very much.
I found your video because I made plain green beans and after 24 hrs, found a few air pockets in 3 pts. I was nervous
Did you pressure can them? For how long? Were the bubbles stationary?
Does this still apply if you freeze the sauce instead of canning it?
Yes, if you used a blender or immersion blender to blend the tomatoes, the air pockets would still be created and therefore wind up in the finished product. :) Though they may be less pronounced when frozen.
I found exactly the same thing a few days ago and could not find any explanation. I'm in Europe. It's difficult!
I waterbath canned some veggie soup not knowing not to. The soup looks amazing and sealed correctly. Is it bad? I heard it could cause botulism, is this true?
Unfortunately, that is true. Vegetables-unless pickled in a vinegar brine-are not safe to water bath can. Due to their low acidity, they must be pressure canned to kill potential botulism bacteria. With waterbathing, the temperature doesn't get high enough, for long enough, to effectively kill off botulinum spores.
I know that's so disappointing to hear, but at least you caught it in time before eating it!
@@foodprepguide Thank you! I did them last summer and they are just sitting there looking pretty!
I have a question about how you said the tomato sauce was sticking to the lid because of siphoning? I recently water bath canned yellow pear tomato sauce and six of the jars had some sauce stick to the lid. When testing the lids all seemed to be sealed ( you could pick them up by lids and none were loose) but when tapping the lids only 2 of the lids (the two did not have sauce clinging to underside of lids) made the high pitch noise and all the other jar lids made more of a thud sound. How did your jars lids sound when tested that way. Is it safe to use mine? I’m also new to canning.
I personally call them gaps when they are in thick product like sauces and not bubbles.
That's a great perspective! Thank you for sharing. :)
What about store bought and the sauce is all the way to the rim? So no room for bubbles to move?
Are you saying you've opened a jar of store-bought tomato sauce, and it had bubbles at the top? (I want to be sure I'm understand correctly.)
@@foodprepguide No it’s unopened but noticed quite a few bubbles on the sides and thought it unusual, the sauce is all the way to the top. I’m not chancing it thanks anyway.
I like your shirt; I listen to Tyler at Generation 2434 too.
PTL!
I canned for the very first time today. I made strawberry jam. The only part of the recipe I changed was the amount of sugar. I put in less.
My jars are cooling and I noticed a ring of foam/bubbles along the top layer of jam.I did debubble before processing. I also put the recommended amount if butter when cooking to minimize the foam.
Does anyone know… the 3 jars with the foam/bubble ring are they safe to store or should I put in the fridge?
Congrats! Even if your first batch of canning doesn't go smoothly, don't give up. This new skill you're learning is valuable!
You mentioned butter. If you put butter in it, I think that's the cause of the ring you're seeing at the top. Fats - like when canning ground beef - always accumulate at the top. Likewise, foam congregates at the top of the jar, too. We skim off as much foam as possible before canning to avoid this.
If you didn't use butter, I'd be confident in saying the jam is safe. However, I don't have experience with using butter as it's generally considered unsafe to can dairy. Was that recipe a canning recipe or just a jam recipe for fresh eating or refrigeration? Not every recipe is suitable for canning.
Here's the process we use for canning strawberry jam - ua-cam.com/video/b5R25gBnLMc/v-deo.html
I know that's not super helpful after the fact. But, for future reference, the canning process above is done using a tested canning recipe.
Thank you for the reply and information. The recipe was from a popular Ball canning book with approved recipes and the strawberry jam recipe had a tip to use a bit of butter or margarine to reduce the foam.
I just canned 4 jars of salsa and noticed one jar has little tiny bubbles at the top? Does that mean it’s bad?
You'll need to do the tests & look for the signs detailed in this video. It all depends on how the bubbles act.
Just curious…why if I’m canning 5-6 jars all at once, doing everything identical for all jars, am I getting 3 jars that end up fermenting? I’ve never had that happen with anything I’ve canned in the past. Just this year with a tomato soup recipe. It’s frustrating and disappointing
That is frustrating. :(
Is it possible those 3 jars had a false seal?
My applesauce does this because it is really thick.
Apparently it's pretty common with applesauce-and any fruit sauce for that matter.
Emerson blender put to much air in.
It did. The time saved by the blender is worth it for me though. :)
Sheeeeew😮😮😮😮
Thank you!