Serious Eats: Talk
canning
I made 15 jars of apple butter, and none of the jars sealed. I had hot, sterile jars and hot butter, standing at room temp. when I was done. Now, I am trying to save my butter using the boiling-water method. I think I forgot to tighten the rings on the jare the 1st time. Now, the rings ore tight. Any suggestions as what went wrong, and am I on the right track to save my work?
