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Canning - Jar half empty!

Posted by opet (My Page) on
Sun, May 17, 09 at 15:08

I'm a newbie to canning. I tried to make one 8 oz. jar of grape jelly just to get an idea of the process (just in case!) Well, I under estimated the amount of grapes I'd need. The jar filled just over half way full. I processed it in a boiling bath for the recommended time, but my question is...

In the future, if this happens with multiple jars and I have only enough to fill the last jar half way, should I bother? Will a half full jar go bad anyway with the all the extra headspace?

Thanks for any tips and help on this.

-Jenny


Follow-Up Postings:

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RE: Canning - Jar half empty!

I would just refrigerate and use the jam. Do you have any 4 oz. jars? I always have one ready whenever I make jam. Some times I need it and sometimes I don't.


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RE: Canning - Jar half empty!

Its fine, just refrigerate as mentioned. I always end up with a half filled jar at the end of a canning session. Usually, because I make big batches of jam, I fill pint jars instead of the 8 ounce ones. That way, if I have half pint, it fits into an 8 ounce. Same as above, fitting in a smaller 4 ounce jar too A vacuum will still be present, but because of the extra head space its wise to keep it in the fridge.


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RE: Canning - Jar half empty!

You need to keep it in the fridge. Never process a half full jar.
If too much headspace is allowed, the food at the top is likely to discolor. Also, the jar may not seal properly because there will not be enough processing time to drive all the air out of the jar.


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RE: Canning - Jar half empty!

Ah, OK. I thought there might be a problem, but just wanted some back up. ;) Thank you all for your advice.

Got to get me some of those little jars too.

-Jenny


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RE: Canning - Jar half empty!

If the last bit doesn't evenly fill a small jar, I just put it in a tiny bowl and use it over the next few days. It's always nice to have some uncanned product to see how the texture and taste came out.

Melissa


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