Tuesday, August 12, 2008

Food Preservation


I have now canned a total of 9 quarts of tomatoes. So far it has been quite enjoyable and educational. All of my jars have sealed- other than that, I don't know what to look for as far as quality. I'm just pleased that they are sealing.
Can anyone tell me why the jars seem to have less liquid in them now than when I first removed them from the canner? Does that mean we shouldn't eat the tomatoes?

4 comments:

Ginny said...

No, that is fine. My theory is that when it heats, it expands. As it cools, it contracts, making the jar seal and bringing the level down a little. If it is down a lot, it probably leaked a little in the canner. If they are sealed, they are fine. Looks good!
:-D

VoiceInTheWilderness said...

That's good to know. Thanks!

E.T.'s Mom said...

I had the same question about my beans! Now I know. :)

Clint said...

I've experienced this. The Ball Canning Book says that the jars loose liquid if you remove the lid from the pressure canner to quickly, but you can cock it to the side. If it was water bath, I don't know.