Mike said, " If I'm making pickles and I have enough to fill the last jar 90% and leave a big head space, is that a jar of death or is it just wasted space that more pickles could've fit into?
Mike Haasl wrote:Because the test for success would be if I get sick or not
I'm pretty sure they'll seal, I'm more worried about safety...
Mike Haasl wrote:Sorry, I was talking water bath and pressure canning...
Anne, do you know why that is? In my mind, hot food and hot air in the jar both shrink when they cool. Air shrinks a lot as it cools, food perhaps not as much. So I'm not sure why more head space (more air) in the jar would lead to weaker seals. But I don't really know.
Mike Haasl wrote:The missus has been known to take about a quarter teaspoon of soup out of a pint jar to get the head space right. Is that being overly nitpickey? Does a 1" head space need to be exactly 1" or is a mm high or low ok? Or 2 mm? Sorry for the metric units but I didn't want to leave anyone out...
S Tonin wrote:
As for the scenario of last jar, not enough liquid, it might make the food unsafe (especially in pressure canning). Air is an insulator and food surrounded by air won't get as hot as food surrounded by liquid, so the harmful stuff might not be destroyed on foods not submerged in liquid. It'll probably be okay, but there's still a chance it might not be.
Edward Norton wrote:I have a jar of sauerkraut with a bulging metal lid even though I’m burping it twice a day. I left half an inch but the pressure in lower layers has pushed the glass weight against the underside of the lid.
As an engineer / scientist, then why not set up multiple jars with different headspace as the only variable and see what happens?