Join Date: Aug 2004
Location: Eastern Washington
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I don't know if this is the best forum for this. Mods, please move if needed.
I was canning peaches today. I use the Ball book for my guide and was doing the boiling water raw pack method with light sugar. Anyways, when I pulled my jars out, they were quite bubbly. And now, they still have some bubbles, but they are sealed. Every one sealed. But, it looks as if a lot of the sugar water boiled out. I used hot lids and I thought I made the rings fairly tight?
Anyways, I am wondering what caused the bubbles. Some of the peaches were not quite as ripe as I would have liked. But most were perfectly ripe. It is a different variety than I have used before. Also, I am assuming they are still "safe" to each since everything sealed, but will the tops brown since they aren't submerged? If so, maybe I will reprocess these.
Mom to three very active girls Anna (15), Kayla (12), Maya (9).