Hi all you canning gurus out there.
I need help. I recently started canning fruit and pie fillings. I am using the water bath system,
However I'm confused.
I have googled tons of sites and everyone seems to be different.
My question is when you place your cans in the water canner, does the water need to be rapidly boiling and remain rapidly boiling OR bring to boil and then keep at a low slow simmering?
My first batch I did was apple pie filling and I had it at a rapid boil the entire time. well when I lifted the jars out they were practically fizzing and boiling inside and then when they cooled, half the ingredients seemed to have disappeared and the lids did not seal.
The next time I brought the water to a boil and then let boil softly, I guess simmering is the word, and the cans and ingredients were perfect and all jars sealed.
What went wrong and which is the correct way?
Please help. I need some advise from a veteran in the field of canning who hasn't poison anyone lol