Liquid Loss while home canning food
Will foods be safe if there is some liquid loss in the jars after processing?
This is another question that has been asked numerous times.
Sometimes liquid is lost during processing. This might mean you had incorrect head space. Or possibly you did not get out air bubbles before putting on the lids.More likely you took the jars out of the canner too soon. When the processing time is done or the pressure in the canner has returned to zero (all on its own, do not speed up the cooling process with cold water or anything)take the lid off the canner. Let the jars rest for 3 to 5 minutes or so. If you take the jars out too soon they will still be bubbling strongly and the liquids will siphon out.
As long as you used the correct processing pressure,time and method you should be ok.
Your foods will be fine. The food above the liquid level may darken a bit.
If liquid loss is excessive (like well below halfway) go ahead and put it in the front of your storage area so it will get used first.
Here are some of the letters I've received.
I just put up 35 quarts of green beans using a pressure canner. 10 lbs of pressure for 25 minutes.
I thought I packed the jars tightly / filled with boiling water. When I removed the jars from the canner the water level in the jars was a lot lower.
The water doesn't cover the beans in some of the jars. What did I do wrong? Should they still be safe to eat?
Fran~ SC answer:Hi Fran
First I am assuming you adjusted the pressure you used for your altitude.
Yes your beans should be fine. Sometimes liquid is pushed out during processing. Usually this has to do if you had not enough or too much head space. Or possibly you did not get out air bubbles before putting on the lids.
35 quarts.... that is a lot! Fantastic.
I have a question about the corn I canned this week. This is the first time I have ever put corn up in canning jars. I have usually put it in the freezer. I did not blanch it first so I used the hot pack version I found in the booklet that came with my pressure canner.
After processing and cooling the liquid in the jar had reduced quite a bit. I am not sure why or if this will affect the safety of the corn. This is worse in the quarts and only in a couple off the pints.
I am wondering what might have caused this. I would appreciate any help you can give me with this. I am new to canning and even though it is a lot of work it is a very gratifying hobby. Thanks in advance for your help.
God Bless You, Renee ~ Louisiana
Hi Renee,
As long as you followed the correct time and pressure required for canning corn you should be all right. Liquid loss will sometimes occur. I have had that happen as well and the corn is fine.
It is possible that there was not enough head space in your jars. Corn is starchy and will swell when being processed. That might have pushed the liquid out.
Be sure and check the seals on your jars. Sometimes if the liquid gets pushed out it may leave deposits on the sealing compound and prevent a good seal.
I hope that helps and I hope you continue to enjoy your new hobby!
Canning CornHi,
I'm new to canning. A couple of weeks ago I made pickled beets and water bath canned them. The vinegar mixture does not cover the top layer of beets. Are they still safe to use?
Debbie ~PA
Debbie
Yes your beets should be ok. I assume you mean after you processed the liquid level was down but you had the liquid full to the correct head space when you filled your jars.
Sometimes liquid loss happens during processing. Unless it is extreme your foods will be fine. The food above the liquid may darken a bit.
Sharon
Canning Pickled Beets
