This month's notes: May 2012: Strawberries are here in much of the US. They will be finished in the South in a couple of weeks, so don't miss them! Blueberries will only be a few weeks after them! See this page for hundreds of easy canning and freezing instructions/recipes, canning equipment guide! Also make your own ice cream - see How to make ice cream and ice cream making equipment and manuals. Then see each state's crop availability calendar for more specific dates of upcoming crops. Organic farms are identified in green! See our guide to local fruit and vegetable festivals!. Please tell the farms you found them here - and ask them to update their information!!
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Loss of Liquid in Home Canning - Home Canning Problems Explained: Loss of Water or Syrup Solution in the Jars During Canning
Why did my jars lose so much water? The liquid level in some of the jars went down by half! What causes water loss in home pressure canning?
Sometimes after processing, some of the water or canning liquid in the jar is lost and doesn't cover the product. Lost water is most common when pressure canning, especially with starchy foods. Typical causes and solutions are:
- Packing the food too tightly or loosely in the jar.
- Starchy foods, such as corn, peas or lima beans, absorbed all the liquid. Use more liquid with these starchy vegetables.
- Air naturally entrained within the fruit or vegetable that wasn't released (generally this happens more with raw pack than hot pack)
- The jars filled too full (too much vegetable/fruit compared to the amount of liquid).
- In pressure canning: Fluctuating pressure in the pressure canner. Let pressure return to zero gradually, avoiding the sudden release of pressure through the vent. Do not hasten the cooling with cold water.
- In water bath canning: The jars are not totally covered with boiling water during the boiling water bath processing.
- The food was not heated prior to filling (Raw pack method) -
- All air bubbles were not removed prior to sealing the lids and rings on the jars
As long as the jars remained sealed, they'll be ok, but they should be checked more frequently and used up first!
Should liquid lost from the jar during processing be replaced?
No. Loss of liquid does not cause food to spoil, though the food above the liquid may darken. As long as the jars were processed in the canner for the specified amount of time and they sealed, they should be fine. If, however, the loss is excessive (for example, if at least half of the liquid is lost), refrigerate the jar(s) and use within 2 to 3 days.
Illustrated Canning, Freezing, Jam Instructions and Recipes
[ All About Home Canning, Freezing and Making Jams, Pickles, Sauces, etc. ] [FAQs - Answers to common questions and problems] [Recommended books about home canning, jam making, drying and preserving!] [Free canning publications to download and print]