Читать книгу Canning & Preserving For Dummies - Amelia Jeanroy - Страница 49

The most important thing to do when you’re filling your jars is to release trapped air bubbles between the food pieces. This may seem unimportant, but air bubbles can play havoc with your final product.

 Jar seals: Too much air in the jar from trapped air bubbles produces excessive pressure in the jar during processing. The pressure in the jar is greater than the pressure outside the jar during cooling. This imbalance interferes with the sealing process.

 Liquid levels: Air bubbles take up space. When there’s trapped air between your food pieces before you seal the jar, the liquid level in the jar drops when the food is heated. (For releasing air bubbles, see Figure 3-3.) In addition, floating and discolored food results from packing your food without the proper amount of liquid in the jars. Snuggly packed food eliminates air and allows enough liquid to completely cover the food with a proper headspace (refer to Figure 3-2).

FIGURE 3-3: Releasing air bubbles from your filled jars.

Repeat after us: Never skip the step of releasing air bubbles.