1st canning attempt - safe to eat?

Today was my first attempt at canning. I made rhubarb chutney in 4 half pint jars. I used my 12 quart stock pot and pasta pot insert (raising jars 3/8" off bottom).

I removed air bubbles with a wooden chopstick after filling the jars. Processed for 10 minutes in rolling boil, 5 minutes sitting time in the hot water without heat, then removed to cool - as directed by the recipe.

As soon as I removed them from the jars, 3 of the 4 plinked before I set them down on the towel. I think the 4th one plinked - there was a small noise but not as loud as the other 3.

What worries me, is that 3 of the 4 had active bubbles bubbling up from within the jar when they were cooling. This stopped after 3-4 minutes. The first one out had the most bubbles - think scuba diver's bubbles coming to the top of surface. Second one out had active bubbles, but less than the first. And so on until the fourth one had something move - maybe a mustard seed - so slight that I question if I saw something.

The jar lids developed a haze on them. We have hard water.

So here are my questions:
1) are these safe to eat?

2) is this bubbling inside the jar after removing from the canner normal?

3) what did I do or not do take cause that to happen?

4) if they're not safe, can I freeze the contents now that they've been boiled? Or do I need to chuck everything?

5) anything to get rid of the haze?

6) is there such thing as too much water covering the submerged jars? I had to remove about 2" of water before bringing to a rolling boil. I thought about leaving it at 4" but deferred to the recipe.

JustMe wrote:Today was my first attempt at canning. I made rhubarb chutney in 4 half pint jars.

CONGRATULATIONS!

JustMe wrote:The jar lids developed a haze on them. We have hard water.

So here are my questions:
1) are these safe to eat?

Yes

JustMe wrote:2) is this bubbling inside the jar after removing from the canner normal?

Yes

JustMe wrote:3) what did I do or not do take cause that to happen?

The chutney was cooking in the jar and just like the boiling water was releasing air bubbles which were actually escaping from under the rim of the lid.

JustMe wrote:4) if they're not safe, can I freeze the contents now that they've been boiled? Or do I need to chuck everything?

The jars are safe if they 'popped' and created a seal.

JustMe wrote:5) anything to get rid of the haze?

a wet sponge and water. If that doesn't work try a wet sponge and vinegar.

JustMe wrote:6) is there such thing as too much water covering the submerged jars? I had to remove about 2" of water before bringing to a rolling boil. I thought about leaving it at 4" but deferred to the recipe.

I generally have an inch of water above the tops of the jars, any more than that and you are wasting energy heating the extra water.

+1 Camprn

Congrats on your first canning! My mom puts a little vinegar in the water before canning to prevent the haze, works pretty well for her

Huge exhale. My biggest fear is that I'm going to get my family/friends sick from my canning attempts.

The plinking happened much sooner than I expected. I thought it would happen in 12-24 hours while cooling.

Maybe this isn't so hard after all...

Congrats! You have just started a new addiction! Canning can be really fun.

I have had lids pop as soon as I started to lift them out of the water. It can startle you.

1) Inside the jars, there are a few small bubbles at the top of the chutney. Is that okay?

2) Ball makes 1/2 pint canning jars that are tall and some are squat. So long as the volume is the same, then the processing time is the same, right?

I've concluded that it's okay if I have to buy produce in order to can. That realization last night is rather liberating and definitely opens up the possibilities of what I may be able to can as the seasons progress.

I found some pretty labels online to download and will be printing those.

If I do nothing else this weekend, I truly feel like I have accomplished a lot.

JustMe wrote:1) Inside the jars, there are a few small bubbles at the top of the chutney. Is that okay?

Yes

JustMe wrote:2) Ball makes 1/2 pint canning jars that are tall and some are squat. So long as the volume is the same, then the processing time is the same, right?

Yes

JustMe wrote:I've concluded that it's okay if I have to buy produce in order to can. That realization last night is rather liberating and definitely opens up the possibilities of what I may be able to can as the seasons progress.

I found some pretty labels online to download and will be printing those.

If I do nothing else this weekend, I truly feel like I have accomplished a lot.

I often buy produce specific for canning when it is on sale. I will sometimes troll the farmers market during fruit season, where at the end of market day I will try and sometimes succeed in striking deals for the less than perfect fruit the farmer will have to truck home and probably compost. This I take home and process or freeze.
There are some good links in the canning thread, I know I posted a link to a free printable labels.