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Canning -- Miscellaneous

What causes loss of liquid from jars during processing?

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Loss of liquid from jars during processing typically result from the following: food not heated before packing into jars; food packed too tightly; incorrect headspace; air bubbles not removed before capping jars; steam-pressure canner temperature allowed to fluctuate during processing; jars not covered with water in boiling-water canner; jars removed from canner too quickly after processing is complete; starchy foods absorbed liquid. The food in the jar that is not covered by liquid may darken, but should not spoil as long as it was processed according to up-to-date methods (see Canning Basics) and there is a vacuum seal on the jar. Do not open jar to replace liquid. For detailed information on proper processing procedures that will help avoid loss of liquid from jars, see Step-by-Step. Source: Original FAQ posted at

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