Canning 101: Air Bubbles in Finished Products

air bubbly applesauce

This time of year, people are canning apple and pear sauce. Makes sense, being that it’s fall and all. It’s a particularly satisfying product to preserve because so many families have these sauces in their regular mealtime rotation, so they give you the feeling that you’re truly replacing the grocery store with your own work. It’s a pretty nice sensation.

The only issue with these fruit sauces is that they are far more viscous than the jams of summer. As you pour them into the jars, no matter how diligent you are at removing the air bubbles, it’s inevitable that a few will slip by. This can sometimes lead to a bit of product loss as the jars cool and seal (though I’ve heard that if you keep the applesauce hot the entire time, from cooking to food milling to jarring up, it won’t do it). It can also result in the presence of tiny little air bubbles distributed throughout your finished product.

If you look closely at the picture above, you’ll see that the applesauce I canned recently has a scattering of tiny bubbles. These remaining bubbles are no big deal. The jar was processed for the proper amount of time and has a firm seal. It is just fine.

The only time you need to be concerned about the presence of tiny bubbles in your product is when they are active, start moving or fizzy up to the top of the jar when you open it. If that occurs, your product may be fermenting or contaminated. But if the bubbles are inactive, they are totally benign.

 

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67 Responses to Canning 101: Air Bubbles in Finished Products

  1. 51
    April says:

    I just canned apple chunks in a light syrup. My pints all turned out fine.
    However my quart jars seemed to turn out questionable. All of the fruit is on the top now and there are some air pockets and tiny bubbles in it. I thought I got all the air bubbles out! Is this safe to keep on the shelf or should I put it in the fridge and use soon?

Trackbacks/Pingbacks

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