Hgeocities.com/canningafrica/remedies.htmlgeocities.com/canningafrica/remedies.htmlelayedxJquOKtext/html;ub.HSun, 17 Sep 2000 19:54:49 GMTuMozilla/4.5 (compatible; HTTrack 3.0x; Windows 98)en, *Ju Remedies for Canning Problems

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Remedies for Canning Problems

 

Remedies for Canning Problems

 
Problem   Cause   Prevention

I. CANNED FOODS
Loss of liquid from glass jars during processing. Do not open to replace liquid. (Not a sign of spoilage) 1. Lowering pressure in canner suddenly after processing period. 1. Do not force pressure down by placing canner in a draft, opening the vent too soon, etc. Allow pressure to drop to zero naturally; wait 2 minutes before opening.
  2. Fluctuating pressure during processing in pressure canner. 2. Maintain a constant temperature throughout processing time
  3. Failure to work out air bubbles from jars before processing. 3. Remove by running a plastic spatula or knife between food and jar.
  4. Improper seal for the type closure used. 4. Follow the manufacturer's directions for closure used.
  5. Jars not covered with water in water bath canner. 5. Jars should be covered with 1 to 2 inches of water throughout processing period.
  6. Starchy foods absorbed liquid. 6. None.
  7. Food packed too tightly in jars can boil over during processing and start a siphon. 7. Leave the appropriate headspace.

Imperfect seal (discard food unless the trouble was detected within a few hours) 1. Chips or cracks in jars. 1. Examine carefully by rubbing finger around the mouth of the jar.
  2. Failure to follow recommended directions for closures used. 2. Follow manufacturer's directions.
  3. Particles left on mouth of jar. 3. A clean, damp cloth should be used to remove any seeds, seasonings, etc. that prevent a perfect seal.
  4. Using old closures that should be discarded. 4. Do not reuse rubber rings and self-sealing metal lids. Do not try to use rusty bands.
  5. Lifting jars by tops or inverting while hot. 5. Use jar lifter for removing jars from canner, graspong below tip. Leave in upright position.
  6. Fat on jar rim. 6. Trim fat from meats. Add no extra fat.Wipe jar rim well.

Product dark at top of jar (not necessarily a sign of spoilage) 1. Air left in the jars permits oxidation 1. Remove air bubbles before sealing jars. Use recommended head space.
  2. Insufficient amount of liquid or syrup. 2. Cover product with water or syrup.
  3. Food not processed long enough to destroy enzymes. 3. Process recommended length of time.

Cloudy liquid (sometimes denotes spoilage) 1. Starch in vegetables. 1. Select products at desirable stage of maturity. Do not use overmature vegetables.
  2. Minerals in water. 2. Use soft water.
  3. Fillers in table salt. 3. Use pure refined salt.
  4. Spoilage 4. Process by recommended method and for recommended time.

Color changes that are undesirable 1. Contact with minerals such as iron, zinc or copper in cooking utensils or water. 1. Avoid these conditions by using carefully selected cooking utensils. Use soft water.
  2. Over processing. 2. Follow directions for processing times.
  3. Immature or over-mature product. 3. Select fruits and vegetables at optimum stage of maturity.
  4. Exposure to light. 4. Best to store canned foods in a dark place.
  5. May be a distinct spoilage. 5. Process by recommended method and for recommended time.
  6. Natural and harmless substances in fruits and vegetables (pink or blue color in apples, cauliflower, peaches, or pears) 6. None.

Sediment in jars (not necessarily a sign of spoilage) 1. Starch in vegetables. 1. Select products at desirable stage of maturity.
  2. Minerals in water. 2. Use soft water.
  3. Fillers in table salt. 3. Use pure or refined salt.
  4. Yellow sediment in green vegetables or onions. 4. None (natural occurrence)
  6. Spoilage. 6. Process by recommended method and for recommended time.

Spoilage 1. Incorrect pressure. 1. Gauge should be checked every year for accuracy.
  2. Incorrect timing. 2. Follow directions for timing.
  3. Incorrect method used. 3. Low acid vegetables and meats must be pressure canned for safety.
  4. Poor selection of fruits and vegetables. 4. Select product of suitable variety and at proper stage of maturity. Can immediately after gathering.
  5. Poor seal on jar. 5. Check jars and lids for defects. Wipe jar rim before closing. Don't overfill jars.

Floating (especially some fruits) 1. Over processing fruits and tomatoes destroys pectin. 1. Follow directions for processing times.
  2. Fruit is lighter than syrup. 2. Use firm, ripe fruit. Heat before packing. Use a light to medium syrup.
  3. Improper packing. 3. Pack fruit as closely as possible without crushing it.

II. CANNED JUICES
Fermentation or Spoilage 1. Failure to process adequately. 1. Juices should be processed in boiling water bath.
  2. Imperfect Seal. 2. Use recommended methods and processing time. Use perfect jars and fittings.
  3. Air left in jars. 3. Proper processing will exclude air from jars.

Cloudy sediment in bottom of jar. 1. Solids in juice settle. 1. Juice may be strained and made into jelly. Shake juices if used as a beverage.

Separation of juice (especially tomato) 1. Enzymatic change during handling (after cutting) 1. Heat tomatoes quickly to simmering temperature.

Poor flavor 1. Immature, overripe, or inferior fruit used. 1. Use only good quality, firm, ripe fruit or tomatoes for making juice.
  2. Use of too much water for extracting fruit juice. 2. Use only amount of water called for in directions. No water is added to tomatoes.
  3. Improper storage. 3. Cool, dark, dry storage.

 

All information Courtesy the "University of Georgia - So easy to Preserve Guide ".

CanninAfrica compiled and maintained

 by Rosalie Acornley Webmaster.