Remedies for Canning Problems
Fruits and Vegetables
Problem: Loss of liquid from glass jars during processing
Not a sign of spoilage. Do not open to replace liquid.
Cause | Prevention |
---|---|
Lowering pressure in canner suddenly after processing period. | Do not force pressure down by placing canner in a draft opening the petcock too soon, etc. Allow pressure to drop to zero naturally; wait two minutes before opening. |
Fluctuating pressure during processing in pressure canner. | Maintain a constant temperature throughout processing time. |
Failure to work out air bubbles from jars before processing. | Remove by running a bubble freer between food and jar. |
Improper seal for the type closure used. | Follow the manufacturer’s directions for closure used. |
Jars not covered with water in water bath canner. | Jars should be covered with 1 to 2 inches of water in canner throughout processing period. |
Starchy foods absorbed liquid. | None. |
Insufficient head space. | Leave recommended space. |
Problem: Imperfect seal
Discard food unless the trouble was detected within a few hours.
Cause | Prevention |
---|---|
Chips or cracks in jars. | Examine carefully by rubbing finger around the mouth of the jar. |
Failure to follow recommended directions for closures used. | Follow manufacturer’s directions. |
Particles left on mouth of jar. | A clean, damp cloth should be used to remove any seeds, seasonings, etc., that prevent a perfect seal. |
Using old closures that should be discarded. | Do not reuse rubber rings and self-sealing metal lids. Do not use rusty bands. |
Lifting jars by tops or inverting while hot. | Use tongs for removing jars from canner or grasp below lip. Leave in upright position. |
Problem: Product dark at top of jar
Not necessarily a sign of spoilage.
Cause | Prevention |
---|---|
Air left in the jars permits oxidation. | Remove air bubbles before sealing jars. Use recommended head space. |
Insufficient amount of liquid or syrup. | Cover product with water or syrup. |
Food not processed long enough to destroy enzymes. | Process recommended length of time. |
Problem: Cloudy liquid
Sometimes denotes spoilage.
Cause | Prevention |
---|---|
Starch in vegetables. | Select products at desirable stage of maturity. Do not use overmature vegetables. |
Minerals in water. | Use soft water. |
Fillers in table salt. | Use pure refined salt. |
Spoilage. | Process by recommended method and for recommended time. |
Problem: Color changes that are undesirable
Cause | Prevention |
---|---|
Contact with minerals, such as iron, zinc, or copper in cooking utensils or water. | Avoid these conditions by using carefully selected cooking utensils. Use soft water. |
Overprocessing. | Follow directions for processing time. |
Immature or overmature product. | Select fruits or vegetables at optimum stage of maturity. |
Exposure to light. | Best to store canned foods in a dark place. |
May be a distinct spoilage. | If any ”off” odor or spoilage is suspected, discard food and sterilize or destroy jar. |
Natural and harmless substances in fruits and vegetables. | None. |
Problem: Floating
Especially some fruits.
Cause | Prevention |
---|---|
Overprocessing fruits and tomatoes destroys pectin. | Follow directions for processing time. |
Fruit is lighter than syrup. | Use firm, ripe fruit. Heat before packing. Use a light to medium syrup. |
Improper packing. | Pack fruit as closely as possible without crushing it. |
Problem: Spoilage
Cause | Prevention |
---|---|
Incorrect pressure. | Gauge should be checked every year for accuracy. |
Overpacking. | Jars should be well filled, but not packed. |
Incorrect timing. | Follow directions for timing. |
Incorrect method used. | Low acid vegetables and meats must be pressure canned for safety. |
Poor selection of fruits and vegetables. | Select product of suitable variety and at proper stage of maturity. Can immediately after gathering. |
Juices
Problem: Fermentation or spoilage
Cause | Prevention |
---|---|
Failure to process adequately. | Juices should be processed in boiling water bath (212° F.). |
Imperfect seal. | Use recommended methods and processing time. Use perfect jars and fittings. |
Air left in jars. | Proper processing will exclude air from jars. |
Problem: Cloudy sediment in bottom of jar
Cause | Prevention |
---|---|
Solids in juice settle. | Juice may be restrained and made into jelly. Shake juices if used as a beverage. |
Problem: Separation of juice
Especially tomato.
Cause | Prevention |
---|---|
Enzymatic change during handling (after cutting). | Heat tomatoes quickly to simmering temperature. |
Problem: Poor flavor
Cause | Prevention |
---|---|
Immature, overripe or inferior fruit used. | Use only good-quality, firm, ripe fruit or tomatoes for making juice. |
Use of too much water for extracting fruit juice. | Use only amount of water called for in directions. No water is added to tomatoes. |
Improper storage. | Cool, dark, dry storage. |