Ellie Topp's Caponata, quick advice needed!
I just made a batch of Caponata from "Small Batch Preserving". This is my first year canning and I'm confused. The directions say to spoon the Caponata into jars but since it's a relish type of consistency without a lot of liquid, there are a lot of air pockets. From everything I've read on canning, I thought there weren't supposed to be air pockets and no where does it say to remove air pockets. Even if I was to smoosh down the caponata, I don't think I could remove all air pockets. Is this OK?