Canned peaches today. . . question - Mothering Forums
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#1 of 4 Old 09-01-2010, 05:06 PM - Thread Starter
AAK
 
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I don't know if this is the best forum for this. Mods, please move if needed.

I was canning peaches today. I use the Ball book for my guide and was doing the boiling water raw pack method with light sugar. Anyways, when I pulled my jars out, they were quite bubbly. And now, they still have some bubbles, but they are sealed. Every one sealed. But, it looks as if a lot of the sugar water boiled out. I used hot lids and I thought I made the rings fairly tight?

Anyways, I am wondering what caused the bubbles. Some of the peaches were not quite as ripe as I would have liked. But most were perfectly ripe. It is a different variety than I have used before. Also, I am assuming they are still "safe" to each since everything sealed, but will the tops brown since they aren't submerged? If so, maybe I will reprocess these.

Amy

Mom to three very active girls Anna (14), Kayla (11), Maya (8). 
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#2 of 4 Old 09-01-2010, 06:28 PM
 
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Sounds like you filled them too full. Should be ok though, if they sealed and processed right. Next time less peaches and leave more headspace between the liquid and the top of the jar.
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#3 of 4 Old 09-01-2010, 06:44 PM
 
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This is called "siphoning".

The Ball website has a list of possible causes:

What causes loss of liquid from jars during processing?
Loss of liquid from jars during processing typically result from the following:

* Food not heated before packing into jars;
* Food packed too tightly;
* Incorrect headspace;
* Air bubbles not removed before capping jars;
* Steam-pressure canner temperature allowed to fluctuate during processing;
* Jars not covered with water in boiling-water canner;
* Jars removed from canner too quickly after processing is complete;
* Starchy foods absorbed liquid.



The food in the jar that is not covered by liquid may darken, but should not spoil as long as it was processed according to up-to-date methods (see Canning Basics) and there is a vacuum seal on the jar. Do not open jar to replace liquid.

For detailed information on proper processing procedures that will help avoid loss of liquid from jars, see Step-by-Step.

http://www.freshpreserving.com/pages/faq/42.php
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#4 of 4 Old 09-02-2010, 02:55 PM - Thread Starter
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Thanks. From the list I am able to eliminate most of them. My second canner full went fine, so I must have "fixed" whatever was wrong.

Amy

Mom to three very active girls Anna (14), Kayla (11), Maya (8). 
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