What causes liquid loss in jars of home canned fruits and vegetables?
There are a number of reason why liquid could be lost from jars of home canned foods. The most common reasons include: packing the jar too full, food packed so tightly that liquid does not fill the spaces between the food, starchy foods absorb extra liquid, liquid covering raw food is not boiling, jars in boiling water bathe are not covered with 1-2 inches of water, pressure in pressure canner fluctuates during processing, removing jars too quickly from the boiling water bath canner. For a more complete list contact the WSU Extension office.
