tag:blogger.com,1999:blog-21054991.post8795487873451598261..comments2023-11-02T05:18:38.925-05:00Comments on Antiquity Oaks: Canning catastropheDeborah Niemannhttp://www.blogger.com/profile/10754242197245805551noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-21054991.post-25888986674922197162014-12-10T11:43:13.128-06:002014-12-10T11:43:13.128-06:00Nope, lids were not on too tight. In fact, you can...Nope, lids were not on too tight. In fact, you can see in one of the pictures that the apples oozed out while the lid was still on. <br /><br />I think the apples may have been too ripe.Deborah Niemannhttps://www.blogger.com/profile/10754242197245805551noreply@blogger.comtag:blogger.com,1999:blog-21054991.post-15054246538954026622014-12-09T17:24:55.854-06:002014-12-09T17:24:55.854-06:00I know this is an old post and I hope you have fi...I know this is an old post and I hope you have fixed your problem by now. If the rings are screwed on too tightly, the escaping air has no where to go and will cause blow offs. Remember that the rings are only supposed to be "finger tight" no cranking them down.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21054991.post-32839789652570077362013-12-23T21:23:26.660-06:002013-12-23T21:23:26.660-06:00Sorry if my original post was not clear, but none ...Sorry if my original post was not clear, but none of the jars broke. The lids blew off.<br /><br />This was hot pack. I remember very clearly the applesauce was boiling when we put it into the jars.Deborah Niemannhttps://www.blogger.com/profile/10754242197245805551noreply@blogger.comtag:blogger.com,1999:blog-21054991.post-72396633677430293342013-12-23T10:19:02.090-06:002013-12-23T10:19:02.090-06:00I had that happen. Did you hot pack your apples o...I had that happen. Did you hot pack your apples or cold pack? I thought it had something to do with there being too much temperature difference between the apples and the water that was in the canner. <br /><br />After that, I made sure I put my fruit into the jars after they had come to a boil in the water in which they were to be canned. Use a pot that holds seven quarts (or however many jars fit into your canner). Add enough water to cover and then start heating the pot. Ladle just the fruit into the jars first, using a slotted spoon, and when all the fruit is evenly distributed, pour in the liquid that remains in the pot. Be sure to let out the bubbles, wipe the rims, and all that stuff you know you're supposed to do. As soon as you get a jar ready, put it into the canner in water that has also started to boil.<br /><br />I just wonder if sometimes, when growing conditions haven't been perfect, maybe the apples have cells that are more "open"??<br /><br />I also noticed that 1: headspace disappears RockWhispererhttps://www.blogger.com/profile/04204125716550161500noreply@blogger.comtag:blogger.com,1999:blog-21054991.post-22069724956960268302013-12-22T10:12:57.767-06:002013-12-22T10:12:57.767-06:00I had the same thing happen when I canned apples t...I had the same thing happen when I canned apples this summer/fall, they were chunked. I had two jars crack in the same batch. Not sure if it's the apples (although don't know why it would be) or just inferior canning jars. They were new ones, never been used, don't recall if they were Ball or Kerr. And now that I think about it, I'm pretty sure I had a can of pears crack also. :(Carolynhttps://www.blogger.com/profile/14436557172029575513noreply@blogger.com