VALLEY — Home canning is both an art and a science. Sometimes even when following recommended, up-to-date directions, something goes wrong. A jar doesn’t seal, liquid is lost out of the jar, and the fruit is floating! So what went wrong?

Following modern recommendations will most likely result in a wholesome product.  However, procedures for canning don’t often give advice on problems like jars not sealing, liquid lost from jars or hollow or slippery pickles. So here are tips to trouble-shoot common canning issues.

Jars Fail to Seal

To avoid having a jar fail to seal after processing:

* Use only standard canning jars. The glass in commercial jars (such as pickle or mayonnaise jars) doesn’t have adequate lip thickness and thread depth needed for a good seal.

* Use a two-piece lid (flat and screwband). Do not use a one-piece lid as a substitute for a screwband. The ring may be re-used if it is not bent or rusty.  Use a flat lid only once. Even mixing brands of flats and rings can cause sealing problems because of the design. Brand names are now stamped on the rings.

* Be sure the lip of jar is clean and not chipped.

* Follow headspace directions to avoid having liquid boil out of jars (syphoning) during processing. Headspace is the space between the inside of the lid and the top of the food. During syphoning, food particles in liquid may interfere with a seal. Screwband should be “finger tight” (tightened by hand) – not too tight or too loose. The band and lid are designed to let air vent from the jar during processing.

* Use jar lifter to remove each jar after processing so that the lid is not disturbed. Sealing takes place AFTER the jar is removed and starts to cool.  Do NOT turn jars upside down.

* Be sure the correct processing time is used for the product being canned.  You can get correct processing times by calling the office at 852-7381. We have several publications on food preservation that are free.

Spoilage

To avoid spoilage:

* Use the correct processing pressure and time adjusted for high altitude.

* In the boiling water bath, water should boil continuously during the processing time with the water level covering the jars by at least one inch.

* Remove jars immediately from the canner when processing time is up and pressure returns to zero.

Cloudy liquid SOMETIMES denotes spoilage but could be caused by starch from vegetables like peas, corn or lima beans, minerals in the water, or using table salt with fillers. Cloudiness is not necessarily harmful, but the product probably wouldn’t win a prize at the county fair!

Loss of Liquid

Sometimes after processing, some of the liquid in the jar is lost and doesn’t cover the product. Some causes are:

* Packing food too tightly or loosely in the jar.

* Starchy foods, such as corn, peas or lima beans, absorbed all the liquid. Use more liquid with these starchy vegetables.

* All bubbles were not removed from the jar before capping.

* Jars filled too full.

* Fluctuating pressure in the pressure canner. Let pressure return to zero gradually, avoiding the sudden release of pressure through the vent.  Do not hasten the cooling with cold water.

* Jars are not totally covered with boiling water during the boiling water bath processing.

Floating Fruit

Sometimes processed fruit floats excessively in the jar. This may be caused by:

* Overripe fruit – the acid and pectin content is lower. Pectin helps hold fruit in suspension.

* Over-processing destroys some of the pectin.

* Using a heavy syrup (a medium or light syrup is recommended).

* Packing fruit too loosely in the jar.

Darkened fruit at top of jar:

* Some air was left in the jar (bubbles not released adequately).

* Not enough liquid in jar.

* Loss of liquid from syphoning.

* Food not processed long enough to destroy enzymes.

Pickles:

Pickles seem to have their own unique problems in canning. Poorly home-canned pickles may be soft or slippery, shriveled, hollow, too dark, have black spots, be faded, have a bitter flavor or develop white sediment at the bottom of the jar.

Some factors that affect pickle quality

* Growing conditions of the cucumbers.

* Time of day picked.

* How stored (refrigerator) and how long before pickling.

* Too high processing temperature or processing omitted.

* Brine too weak.

* Vinegar solution too dilute or too strong.

* Hard water.

   These are some of the reasons it is important to follow recommended recipes and procedures for home canning. That is the science. The art comes from the experience of what is “finger tight”, when is the product packed too full or too loose or determining just the right ripeness. For more detailed information on home canning as well as trouble-shooting, call me at the Extension Office at 852-7381.

For more information contact Mary Ellen Fleming at 852-7381, or visit the CSU Extension Office for the San Luis Valley Area at 1899 E. Hwy 160 in Monte Vista.  Please feel free to visit our website at:  http://sanluisvalley.colostate.edu for information about services provided.

Extension programs are available to all without discrimination, Colorado State University Extension, U.S. Department of Agriculture and Colorado Counties cooperating.