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Liquid Levels after Processing

16 years ago

Just a quick question. I am canning Hot Vinegar Peppers. I am using a BALL recipe with a BWB. Everything has been done as per the recipe. I was able to make 5 pint jars. Now before the jars went into the bath, the levels were correct with the solution covering the peppers and leaving a 1/2 headspace as per the recipe. With this recipe I was using whole cherry peppers in which I sliced about 75% in the middle to allow the solution to get inside.

After all 5 jars were done processing, I let them site for 24 hours. As I viewed them tonight, they are all sealed properly, but I noticed that the solution level has dropped a bit below the peppers. Is this normal? It was higher before processing and they were processed properly and sealed. I can only imagine that maybe some solution already got into the peppers. Is this OK?

Thanks!

Comments (4)

  • 16 years ago

    Siphoning caused by filling too full or not letting sit in the canner an additional 5 min. after processing before you remove the jars.

  • 16 years ago

    But what does that mean?

    I packed the peppers in the jar leaving the proper headspace as well as the solution.

    The jars stayed in the canner for at least 5 mins after processing.

  • 16 years ago

    It happens and doesn't affect the safety of the peppers. The worst that can happen is those above the liquid level may discolor. You can toss them when the jar is opened.

    Usually it results not so much from siphoning since these were done in a BWB rather than a PC but from fluid expulsion as the contents of the jar expand when heated. It is a ratio of solids to liquid issue. In other words, over-packing the jars with solids. Something we all have a tendency to do now and again.

    To prevent it in the future just pack less peppers in the jars and more liquid so there is more room for the peppers to expand within the liquid.

    Another possible cause as Linda Lou mentioned is not letting the jars rest in the canner for a bit before removing them. But you did that.

    Lastly a small fall in the liquid level may also be due to the peppers absorbing some of the liquid but one usually sees that with pressure canning rather than BWB.

    But the food is still safely canned. Enjoy them. ;)

    Dave

  • 16 years ago

    Thank you Dave! I always look forward to your responses as well as others here. My main concern was the safety and I wouldn't be too concerned with the color unless it looked really bad. But each jar has been sealed properly and I am able to lift them by the lid edges.

    I dont know if this is common, but I find the longest part of the canning process is to actually fill the jars! LOL Maybe because I am doing peppers, but it is a challenge sometimes after packing the peppers and adding the solution, the peppers begin to float. And when I try to remove any air bubbles, then the peppers tend to come to the top so I push them back down and adjust the levels. Not sure if its because I am using cherry peppers whole? My first round was chilis and bananas and I cut them into rings. And I didnt remember this issue.

    Also the pint jars seem to have trouble standing upright in the BWB. sometimes they tilt and I adjust them. The rack that came with my BWB doesnt make sense really. It doesnt provide a nice flat area. Very weird.