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.
|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?
Linked To: Farm Photo Friday
Linked To: Preparedness Challenge # 31
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