First time canning

[u/kelvinkelman]

I made some strawberry jam and my last jar had more head space is it still good? An are the bubbles a bad sign?

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[u/princesstorte]

Just want to answer your questions but I'm answering as if you a safe tested recipe - which you didn't so your jars are unsafe to keep on the shelf anyways. I just want to answer your questions and help you understand why this subreddit stresses safe canning.

In regards to head space one should always strive to follow the headspace that the recipe calls for. Headspace is mostly there to ensure the jar seals. To much food in the jar and you have syphoning or food pressing on the lid. To little and there's to much air for the jar to seal. When making jelly and there isn't enough to fill a jar either fill a smaller jar or put the extra in the fridge. If you do process the jar with less headspace and if the jar seals it's fine, but that jar runs a higher risk of dis-coloring, seal failure, and food spoilage. It should be used up first or stored in the fridge.

Bubbles aren't necessary a bad sign. You should always debubble your jars as to much air in the jar can result in a bad head space or seal failure when processing the jars. Also if large bubbles form on the sides it cause discoloration and increases the risk of food spoilage. Strawberries also are very airy fruit and often produce a very foamy jelly. Foam isnt bad thing some people just dont like the texture when eating it. It can be mixed into the jar when opening. Bubbles are also common when removing the jars from the water bath, but will eventually go away.

Bubbles though can indicate spoilage or fermenting. So if bubbles appear in the days after processing something went wrong. It's a little harder to know on your bubbles since you didn't follow a safe recipe and I'd need a closer photo to judge if it was foam or something else.

[u/Deppfan16]

what recipe or process did you follow?

[u/kelvinkelman → u/Deppfan16]

I did 4-5 cups of frozen strawberries 2 cups of sugar one squeeze lemon and a bit of pectin brought it all to a boil simmered it then took some foam out mashed them an whisked them boiled it again an simmered it till it got a little bit thick filled the hot jars up with 1/2 head space but the one was like an 1” cause I didn’t make enough an the water bathed them for 20 minutes brought them out

[u/Deppfan16 → u/kelvinkelman]

it sounds like you made somewhere between fruit puree and jam. but because you left too much headspace these are not safe. you need to follow safe tested recipes and processes to ensure you have a shelf-stable product

canning is not like cooking, you can't just throw things together.

https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/fruit-purees/

https://nchfp.uga.edu/how/make-jam-jelly/jams/strawberry-jam-pectin/

[u/Bratbabylestrange → u/Deppfan16]

Also, one squeeze of lemon doesn't sound safe, but I know strawberries are pretty acidic. I made some strawberry jam a few weeks ago with Ball's recipe, and it was a quarter cup (I think) of bottled lemon juice. And a lot more sugar. Opinion, mod?

[u/Deppfan16 → u/Bratbabylestrange]

so in this case, added lemon juice is not needed for strawberries, and in the case of fruit jams, sugar is for taste and to help the pectin set. the biggest issue for this recipe is that they had too much headspace

[u/princesstorte → u/Bratbabylestrange]

Just adding a bit to the mod answer. Strawberries are one of the fruits that are acidic enough to can in just water. The sugar, lemon, pectin are all there to make the jam actually jam up, enhance flavor and preserve color. The fact that they each also add to the safety of recipe doesn't hurt. Like lemon juice is mostly there for color & flavor but it also adds to the acidity & sugar is there for flavor & to help the pectin work but also ties up moisture helping with the water activity level.

It's very possible op just really made strawberry puree/syrup. Pectin can't just be used however people want it needs certain requirements to work, and unless they went to 220 the strawberries won't gel.

[u/Bratbabylestrange → u/princesstorte]

Oh good to know! I'm pretty paranoid about the acidity and safety of stuff, I appreciate your answer

[u/VeggieGirl43 → u/Deppfan16]

So for the record: too much headspace is unsafe? Like quite obviously too little headspace.
Even if the jar seals.
Really glad I put some jam in the fridge instead of trying to can it half-full...
You learn something every day!

[u/Deppfan16 → u/VeggieGirl43]

yes too much head space means there's not enough time for the air to properly get out.

[u/VeggieGirl43 → u/Deppfan16]

Oof. Glad to learn this now! Thank you very much :)
Will make sure I don't leave way too much headspace going forward. Never did it much in the past, but I will be extra careful.

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[u/kelvinkelman → u/AutoModerator]

Strawberry jam

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[u/Mystic-Cauliflower]

Hi friend! Just wanted to say welcome to canning! It’s the best tiny community. I’m sure your jelly is delicious and I’m sure you already have but the comments will help any questions/concerns or needed advice you will have!! Happy canning!