I've pulled down two quarts of apple pie filling that I canned last fall, and there is a good amount of fruit that has floated above the liquid in the mix. I've shaken the jars upside down over the sink and the seal is strong, and the fruit is not discolored, but are these still safe to bake with?
I also have some pickled beets that have done the same thing. What do you think? Thanks for your help!