Now that we've relocated to Northwest Florida, near family member who are enthusiastic gardeners, I'm being deluged with fresh vegetables. (Not that I'm complaining, mind you.) I've cranked up the canning factory to use it all.
I know that leaving too much head room for your particular recipe can lead to food spoilage. But how much can I fudge on this? I had enough zucchini marmalade (don't laugh, it's delicious) to make two jars with the correct headroom of 1/4 inch and one jar with slightly more than 1/2 inch head room.
Should I have put that third jar straight into the refrigerator rather than putting it through the hot water process? The jar has a nice tight seal and I plan on using it all within the next day or so. Is this okay?