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Home Canned Food and Air Bubbles...

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Home Canned Food and Air Bubbles...

davis_sq_pro | | Jul 13, 2008 12:18 PM

Earlier today I made a large batch of hot sauce, and since I had a few spare Ball jars and a lot more sauce than I could possibly use in the short term, I decided to can some of it. I followed all of the instructions in the Ball "Blue Book" and thought I did a pretty good job of ridding the sauce of air bubbles before processing, but as soon as I removed the jars from the boiling water I noticed a bunch of fairly large bubbles around the sides of each jar (the sauce is extremely thick--almost like ketchup--so the bubbles won't just rise to the surface and pop).

I've searched the Web and every canning site says to carefully remove all of the air bubbles, but none of them say WHY this should be done. Do bubbles pose some sort of danger for long term storage? Or can they cause problems during processing? I certainly had no apparent issues and the jars appear to be sealed. Or is the air bubble removal just a beautification thing? I'm thinking that everything in those jars -- including that air -- was boiled and should be relatively sterile at this point, but I thought I should ask here before putting them away and potentially creating some kind of time bomb...

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