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Old 07-17-2008, 10:58 AM   #1
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Need help with water-bath canning

When processing jars in water bath, & pressure cooker, some of the jars loose liquid during the process. I start out with a full jar or up to fill line & when finished processing some maybe 3/4 full of liquid & others still full. I tighten all the rings the same yet some are full & some not. What am I doing wrong? Thanks.

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Old 07-17-2008, 11:00 AM   #2
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Hi Abby, what are you processing?
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Old 07-17-2008, 11:05 AM   #3
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This only happens when pressure canning ....right??
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Old 07-17-2008, 12:34 PM   #4
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Hi, I'm making dilled pickled green beans. It usually happens with pressure canner but my husband processed kraut in water bath & it looks terrible. Some of the jars have half the liquid gone & the kraut was covered when he started. Thanks for your help.
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Old 07-17-2008, 12:58 PM   #5
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I'm not terribly familiar with pressure canning but have had this happen with water bath processing my tomatoes. It usually means I have them to full and they don't seal. I have to start over with the few it happens to (or we have them for dinner).
Sorry I can't be of more help ... someone more familiar with pressure canning will be along to help I'm sure.
Good Luck!
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Old 07-17-2008, 01:39 PM   #6
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One reason for the problem in the pressure canner may be reducing the pressure to fast after the processing time...Let the pressure canner cool down naturally...Another possibility may be over processing ...follow the guidelines for pressure and time.

The hot water bath kraut...Interesting. I've never seen loss, to the extent you describe. A couple of ideas...processing to long or the kraut wasn't cooked properly before going in the jar.

Just a note...I think you want your jars to seal after being removed from the pressure canner, and the hot water bath. Not during the process time.

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Old 07-17-2008, 01:48 PM   #7
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I had the same problem last time I canned some pickled okra, water bath method.
Some sealed full, some lost up to half their liquid, in the same batch.
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Old 07-17-2008, 01:51 PM   #8
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OK, quick search found some reasons....
Quote:
Some reasons for loss of liquid during processing could be:
• Jar packed to full or too tightly.
• Starch foods absorb some liquid.
• Air bubbles were not removed at the time of packing.
• Jars in a boiling water bath canner were not covered with 1-2 inches of water.
• Pressure canner was allowed to fl uctuate during processing.
• Letting a canner stand too long after pressure returns to zero.
• Removing the jars too quickly from the pressure canner after removing the cover.
from http://clark.wsu.edu/family/food-pre...gQuestions.pdf
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Old 07-17-2008, 02:01 PM   #9
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Here is an excellent resource.........

National Center for Home Food Preservation
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Old 07-17-2008, 07:48 PM   #10
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When I was canning, I used to have that happen occasionally when I used the pressure cooker. I never did know what caused it, but I suspected I'd processed the jars too long.
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