Hi, from someone else who has weird things happen that no one else experiences. LOL

I'm just really getting into canning as well. I've done just a little, but hope to do a lot this year. I have been doing jams and jellies with the early fruits.

Great question. I'm looking forward to the answer. :)

It would be normal as it starts to create a vacuum once it starts to cool. The coolest area is at the bottom of the jars when they are placed on a counter. I usually put down paper towels or a cloth to keep the sealed jars off the direct cold surface. The bubbles would boil much more when internal pressure (in this case a vacuum) is occuring. If you ever have access to a vacuum pump and pull a vacuum on a half filled jar of just very hot, and not boiling water, it will start to boil wildly. I have seen this with my vacuum process for pepperoncini, when I use warmed up brines. T little bit of physics.. If you have a canning rack in the canner, it might help if you use the handles and pull all the jars out at once. Then, they will all cool in a normal fashion on the rack.

Another alternative is that air was introduced into the mixture when you poured it into the jars.

If you take too long (jam is almost setting up when poured) and you pour in a stream from a height (don't put pan rim near the jars) air bubbles will enter. At an extreme jam can actually be cloudy with bubbles. There have been other discussions of this issue. You might want to do a search.

Carol

Thanks.. I tried a search.. but couldn't find anything.. must be I wasn't using the right search terms.

I did put them down on a sheet pan covered in a towel folded over a few times. I do think, though that it cooled very quickly so that it was kind of setting already when I poured it in.

Thanks for the tips about height... I didn't realize that would make a difference.. I may have created some air bubbles..

Practice makes perfect I guess.

Thanks!

I'm sure it's easier for us old-timers, because we remember the threads and can pinpoint search terms.

Here's a thread on the same topic (with another link within that thread).

Carol

Here is a link that might be useful: Bubbles in Jam

I like using a stainless steel jar funnel and it fits snugly on the inside diameter of the regular mouth jars, and because of this, I don't usually get any leaking out over the tops if I accidentially overfill.

oh I did see that post.. but what I found was wierd is that the jelly was and is clear. It had bubbles MOVING through it .. as though it was boiling.

They look good. What kind is it ?

Thanks! that's digdirt's lemon balm jelly from the thread I linked to below.

Here is a link that might be useful: Lemon Balm Jelly: scroll way down.

This is a mystery! The only thing I can think of is movement if the jelly hasn't set. Liquid pectin isn't foolproof.

Sometimes strange things can happen with "green matter" in canned products, but in this case the lemon balm is strained out, so I don't think that's an issue.

Carol

heh.. I don't think it's the liquid pectin.. because the rose petal jelly did the same thing.. and it is powdered pectin.

however, someone on another message board I read has had the same thing crop up.. wierd right?

Are you at a high elevation? If so, it may be the reason for a few bubbles that are showing up once the jars come out of the canner. Atmospheric pressure can affect canning times too.

nope.. Upstate NY. I'm not really worried about it.. but it was odd.

bullmastiff, I can't tell you why but I can tell you that I got so many little bubbles one year in a batch of applesauce that I was humming "Tiny Bubbles" for weeks!

My strawberry jam has some bubbles too, no matter how carefully I skim or from what height I pour, I always get some bubbles.

That's some lovely jelly, BTW.

Annie

Can't help you on the bubbling issue, but your pics are lovely. Would you share the rose petal jelly recipe?

Sue

I posted it here.. actually. I did not add the flowers back in.. and I processed for 10 minutes.

Here is a link that might be useful: Rose Petal Jelly: first post

I just made seven jars of prickly pear jelly. Six of them turned out normally, but one of them had aggressive bubbling for a while after removing it from the water bath, as described above. It looked as if it were boiling and didn’t set up like the rest.