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Liquid Loss when Canning Greens

There are several potential causes of loss of liquid from the jars.

  1. Lowering pressure in canner suddenly after the processing period. Make sure you are not forcing the pressure down by placing the canner in a draft, under a fan or A/C, opening the vent too soon or force cooling (setting pot in ice), etc. After the pressure drops to zero naturally, wait two minutes before opening the vent or remove weight. Wait an additional 10 minutes before removing lid.
  2. Fluctuating pressure during the processing. This is hard for some folks to watch the temperature/pressure during the entire 90 minutes!
  3. Failure to work out air bubbles from jars before processing. Use a plastic spatula or plastic knife to release air around food and jars. Metal can scrape the glass and cause a week spot that can result in bursting jars under pressure.
  4. Improper seal. Did you follow the directions on the back of the lid box? Some say to boil the lids while others say to place in hot water but not to boil. It makes a difference to the sealing compound on the back of the lid.

Make sure to leave the appropriate head space of 1inch. Normally we say do not open to replace liquid, it not a sign of spoilage. But if you lose 1/2 of the liquid, the loss is excessive, and you should put them in the refrigerator and use them within 2-3 days or freeze them for a later use.

If you have additional questions, or you can contact your local Extension office. In Suwannee County, the phone number is                386-362-2771

Happy Canning!

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