In early November our intern Jane was working on canning the apple harvest when disaster suddenly struck. She had already done quite a bit of canning, so I wasn't really paying close attention to what she was doing because she seemed to have mastered the techniques pretty well.
One day she was canning apples and called me into the kitchen when she lifted the lid off the canner and saw this! The lids had blown off some of the jars.
As she lifted the exploded jars out of the canner, the other jars began to float also.
She asked me what went wrong, and I really had no idea. We went over everything she'd done ... filling the jars, leaving head space, tightening the lids, and so on. She had done everything exactly the same as always, and this had never happened before.
When she took the jars out of the canner and sat them on the counter, the apples began to ooze out and run down the sides of the jars. It was also obvious that the apples were floating in the jars, and we could see lots of air bubbles between the apples that had not been there when the jars had been put into the canner. I wonder if the apples were too ripe and some sort of fermentation thing had started to happen, even though the apples didn't seem fermented?
We finally decided that it must have something to do with the fact that these were quartered apples rather than something that had already been cooked, such as preserves or applesauce, which she had made with no problem. Jane decided to make applesauce with the next batch. Unfortunately, the same thing happened again. I searched online and couldn't find anything. I even asked friends who canned, and no one had any ideas. So, if you have any ideas, do share! We'll be canning apples again next year!
|Applesauce leaking out of jars after canning|