Why is liquid sometimes lost from jars during processing?
Loss of liquid from jars may be due to:
1) Packing jars too full. If liquid boils out of
jars during processing, a siphoning action is
2) Fluctuating pressure in a pressure canner.
Pressure may fluctuate if the heat is constantly turned
up and down or if the canner is not vented.
3) Lowering pressure too suddenly. When processing time is up, remove canner from heat and let stand until pressure is zero. Don't try to rush the cooling by running cold water over the canner or repeatedly nudging the pressure regulator or weighted gauge.
If most of the liquid is lost from jars during
processing, the food will be safe to eat. Its quality,
however, will deteriorate quickly. Use the food as soon
Do not open these jars to add more liquid after
Barbara Willenberg, Nutritional
Sciences, University of Missouri-Columbia
Last update: Tuesday, May 05, 2009