Another canning question -- specifically about head room
Now that we've relocated to Northwest Florida, near family member who are enthusiastic gardeners, I'm being deluged with fresh vegetables. (Not that I'm complaining, mind you.) I've cranked up the canning factory to use it all.
I know that leaving too much head room for your particular recipe can lead to food spoilage. But how much can I fudge on this? I had enough zucchini marmalade (don't laugh, it's delicious) to make two jars with the correct headroom of 1/4 inch and one jar with slightly more than 1/2 inch head room.
Should I have put that third jar straight into the refrigerator rather than putting it through the hot water process? The jar has a nice tight seal and I plan on using it all within the next day or so. Is this okay?
Between the sterilized jars, water bath and tight seal it will be fine. The Ball Blue book will help you.A new one comes out every year and is a wealth of info and recipes.
I used the recipe on page 104 of Ball's Complete Book of Home Preserving, "Gingered Zucchini Marmalade." I loved the flavor but next time I make it I'm planning on cooking it a little less. My first batch was a bit sticky and difficult to spread.
Here in northwest Florida we're at the point in the gardening year when, as Garrison Keillor said, it's not safe to leave your car windows rolled down.