Low Liquid Levels

Causes Loss of Liquid from Jars in Processing - 4

  1. Food was not heated before packing in jars
  2. Food was packed too tightly
  3. Used incorrect headspace
  4. Did not remove air bubbles before capping jars
  5. Steam-pressure canner temperature fluctuated during processing
  6. Water in boiling-water canner did not cover jars (need 1-2 Inches)
  7. Jars removed from canner too quickly after processing is complete
  8. Starchy foods absorbed liquid
  9. Pressure canner artificially cooled; not allowed to cool naturally
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Some Jars Have Low Liquid Levels