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| What should you do if you cannot fill the final jar to the recommended amount of headspace? I canned some marmalade and I could not fill the last jar all the way. I processed it with the others and it sealed. Now the top of the marmalade is discolored. Can I open the jar, scoop out and discard the discolored portion, boil the rest, and store it in the fridge? Also, I just canned some salsa and the same thing happened. I could not fill the last jar. The jar sealed, but should I just keep it in the fridge because of the headspace? Thanks for your help on this. |
Follow-Up Postings:
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- Posted by readinglady z8 OR (My Page) on Sat, Aug 31, 13 at 18:29
| That is oxidation. If you're speaking of a full-sugar marmalade, it's an aesthetic issue but not a safety one and there's no need to boil. Do use that jar first and refrigerate. For the salsa, yes, refrigerate and use soonest. In future, it's best not to process that last jar with a portion of the required amount. Just refrigerate and use as you would any other refrigerated item. Carol |
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| I try to have a couple of jars of smaller sizes prepped for that reason. If I'm canning quarts, I might have a pint or half pint handy. Or if canning pints, have a half pint and 4 oz ready, too. None of my batches ever come out exact, so having a smaller jar ready is usually just right to use up whatever is left. |
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| Agree with the others. Either use a smaller jar or best idea, just put the jar of the odd leftovers in the fridge and use it. Don't process partially filled jars. It isn't a safety issue usually when dealing with highly acidic foods but with low-acid foods it can become a very real safety issue. Dave |
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