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AllieGeekPi is looking for: (1 recommendation)
Any canners out there? Can we talk bubble popping?

Recommend a recipe

Last updated: Oct. 11, 2012 8:14 pm
Posted: Oct. 11, 2012 5:49 pm
Recommended Recipe:
Photo of: Spicy Tomato Jam

Spicy Tomato Jam

Submitted by: DLAMB3 
More like a relish than a true jam, this spicy delicacy will tingle your taste buds and is a great way to use a bumper crop of tomatoes and super over cream cheese with crackers! I always get rave reviews whenever I open a jar of this jam. Use as you would a relish – great over cream cheese served with crackers!  
Recommended by: AllieGeekPi
Oct. 11, 2012 5:52 pm
I don't see the point with some products such as jams and chutneys that are setting up in the jars around the time I should be popping bubbles. Seems like the bubble popping motion would introduce air into the jar. Am I incorrect?
Oct. 11, 2012 5:56 pm
I find running a knife around the inside of the jar while the jam is still very hot will remove small bubbles. If I don't see bubbles, I don't obther. It's not setting up much until it starts to cool.
Oct. 11, 2012 6:04 pm
Run knife from outside of jar to inside to disperse bubbles that you can't see. Then lastly around the outside. Air will harm your product, get it all out.
Oct. 11, 2012 6:06 pm
I've canned bbq sauce and I've had jars that didn't seal well without the bubble thing. Of course maybe I didn't get the seal right. :(
Oct. 11, 2012 6:16 pm
Ive run the bubble popper around the circumference but felt that it was introducing more bubbles than it was popping. This was for jam. I've bubble popped relish no problem.
Oct. 11, 2012 6:17 pm
What about dilly beans? When I moved the beans around, lots of air bubbles came out. Should I bubble pop until there are none?
Oct. 11, 2012 6:19 pm
shanz1, are you wiping the edges of the jars well with a towel dampened with vinegar?
Oct. 11, 2012 6:20 pm
Yes Alli. Trapped air can make the top of the product discolor or worse. Get ALL the air out and your product will last a very long time with no damage. There are microscopic air bubbles that will tarnish your product over time.
Oct. 11, 2012 6:21 pm
It only take a few seconds to push product from outside to in, then around the side of the jar. Better safe than sorry.
Oct. 11, 2012 6:41 pm
ok, thank you Ibbz got the advice. I appreciate your insight and help.
Oct. 11, 2012 7:05 pm
Just want to help. :)
Oct. 11, 2012 7:11 pm
Sorry about that lousy first sentence thank you; I was half asleep typing. I am truly glad to have an experienced canner helping me. :)
Oct. 11, 2012 7:44 pm
Yes, I'm eaves dropping as well (or is it ease dropping?). Learning to pressure can as well. So much more fun/challenging. Keep asking the question AlliGP!
Oct. 11, 2012 8:14 pm
AllieGeekPi--That's is one of the things that I wondered about. My bbq sauce was kinda chunky, so when I was pouring it into the jars I missed alittle. Maybe I didn't get the rims wiped off all the way.
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