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I canned some apple butter yesterday for gifts and now I'm wondering if I did something wrong.

Had the Apple butter cooking in a crockpot overnight, but before I started the canning I was called away for about 3 hrs, turned the crockpot to warm before I left...didn't know I'd be gone so long. When I got started the butter was warm but not boiling hot, I did boil the jars first and then processed for 20 minutes.

The jars sealed fine...I just don't know if processing halfway cooled food is different than canning boiling food straight out of the pot? Two of these jars are going to family members we'll see at thanksgiving, so I can always tell them to keep them in the fridge if necessary.

TIA :)
 

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Personally, I think they will be fine.

There are two things you can do in such a situation -

1). Best choice, bring the butter back up to heat before canning.

2). Process the jars for an extra 5-8 minutes to get the product hot in the center.

The biggest reason to have the product boiling hot, is so that you don't have thermal shock and break the jars when they hit the boiling water bath.

If you're worried, you can open the jars, re-heat and re-process.
 

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Discussion Starter #3
Thank you SS!
 
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