The Bubble Freer:
The thing I keep forgetting to use. It's important to use. If there are a lot of bubbles left in your canned food, it means there is oxygen left in the canned food. Oxygen = mold, bacteria, etc. Using something as a bubble freer after the food is in the jar and before you put the lid on, is needed. There are plastic flexible sticks sold for this, or you could use a small spatula. The bubble freer goes along the inside perimeter of the jar and then gently gets pulled toward the center -- bubbles will escape. I will do that 4 or 5 times around the jar.
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| Two different batches of applesauce. No bubble freer used on the left. It's a big difference. Note to self....USE THE BUBBLE FREER! |
Read The Rest Of The Series:
Canning 101 -- Who Cares About Headspace
Canning 101 -- Why 2-Piece Lids?
.....jean
Linked To: Farm Photo Friday
Linked To: Preparedness Challenge # 31
LInked To: Homestead Barn Hop #47
17 comments:
I've never heard of a bubble freer and have only used a spatula. I may have to look for one. Thank you for the tip!
Hmmm...nobody ever told me HOW to use the bubble freer before, I thought you just ran it up and down the sides! Thanks!
Jill.....I think a small spatula works just fine, I'd just stick with that :-)
Candy C....I think most times it is described as sliding the bubble freer along side the interior wall of the jar and then sliding it around the jar. To me that still leaves a lot of bubbles. If you slide the bubble freer along the inside of the jar and pull it interior (just a little -- keep the point along the edge of the jar)I think a lot more bubbles are freed -- but do it that way 4 or 5 times :-)
Oh! I'm passing this one on to the Prez...he's the canner!...:)JP
I've always used a wooden chopstick with good results. But exactly the same concept and it works just fine.
Judy
It's amazing the difference it makes. Great illustration.
I do try to get rid of the bubbles using a small spatula, but am often frustrated when I still end up with some in a few jars. Must try harder!
Thanks for the reminder, and that's good looking applesauce... if those are your chicken's eggs.. they're GorGEOUS (in the background)
A Quiet Corner....I can just hear the Prez..."well, YA..." :-)
fullfreezer....I like using something a little wider than a chopstick, but, getting the bubbles out is the goal, and if it works, it works!
Teresa....putting those jars side by side I think will help ME to remember!
Mama Pea....I think applesauce is the hardest of all the things I've canned so far to get all the bubbles out of. I know you put up lots of applesauce!
Mary Ann....applesauce mine...eggs are a template on blogger :-) but, but, .....my eggs look just like that LOL!
Hi there, I found you on the Friday photo link. Great blog! I look forward to visiting again. Feel free to stop by my place too :)
-Allison
I love that you became a master canner! Did you go through classes at a nearby college, through your Dept of Agriculture, or some other facility? Hmm, still thinking. With a proper license from the local health dept., I could sell canned goods if/when I market.
By the way, I love the clever things you've added to your blog page!
Allison....looking forward to your blog too!
Ronda....I got my Master Food Preserver certificate from our University of Wisconsin Extension Office. It was an intense 3 days -- our teacher was Barbara Ingham, the top food biologist for the state of Wisconsin. I intend to be selling canned goods at our farmers market this year. (Under Wisconsin's Pickle Bill) If there is anything like it in your state --- do it! Lots of good info.
This is something I always forget to do....but really need to! Thanks for the reminder!
Pssst...dr momi...I tagged you on my blog, so come on over and play...
http://garrettsquared.blogspot.com/2012/01/tagyoure-it.html?showComment=1328056384552#c4842182774685935615
Wow,
What a big difference. DO you use it for all canned items including thick syrups and jams and jellies?
Heidi....probably the only thing I wouldn't use it on is juice :-)
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