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Why Do Home Canned Foods Lose Liquid?

The headspace for most tomato products should be 1/2 inch.

As with any problems when cooking, there are many reasons to answer a question.  For pressure canning, here are some reasons for the question above:

  • Improper headspace to allow for food expansion.
  • Pressure canner was not exhausted for 10 minutes before pressurizing.
  • Pressure too high.
  • Unsteady heat source caused pressure fluctuation.
  • Removing pressure regulator before pressure dropped completely.
  • Rapid temperature changes or drafts blowing on the canner.
  • Lids not applied correctly.
  • Raw pack was used instead of hot pack.
  • Did not leave canner closed for 10 minutes after pressure dropped completely.

Source: www.gopresto.com and https://nchfp.uga.edu/how/general/cannedfoodproblems.html

 

About Karen Blakeslee

The Rapid Response Center was formed in 1995 as a resource for Kansas State University Research & Extension Agents. Resource topics included Food Science, Human Nutrition, Food Service, Textiles, Home Care and other consumer topics. Since that time, the Center has grown to be of valuable assistance to Kansas State University Extension Specialists in those areas.
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