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*many fruits that are typically packed in heavy syrup are excellent and tasteful products when packed in
lighter syrups. It is recommended that lighter syrups be tried since they contain fewer calories from added
sugar.
Procedure: Heat water and sugar together. Bring to a boil and pour over raw fruits in jars. For hot packs,
bring water and sugar to boil, add fruit, reheat to boil, and fill jars immediately.
Other sweeteners: Light corn syrups or mild flavored honey may be used to replace up to half the table
sugar called for in syrups.
CANNING PROBLEMS
Problem: Liquid is lost from jars.
Causes and Remedies:
1. Jars are packed too full or too tight.
When food and liquid are boiled, they expand. If there is not sufficient room, liquid will be
forced out.
Leave adequate head space of 1/2"- 1" as recommended in the chart.
2. Air bubbles are trapped in jar.
When food begins to boil, air bubbles will force liquid out of the jar.
Before closing jar; run a plastic spatula down the sides of the jar to release any trapped air.
3. Pressure is allowed to fluctuate during processing.
If heat is adjusted up and down frequently, it may cause sudden changes in pressure,
which may force liquid out of jars.
After control starts to jiggle, adjust heat so that the control gently rocks. Avoid frequent
adjustments.
4. Pressure is reduced too rapidly after processing.
If pressure is rapidly reduced, such as by running cold water over the canner, or nudging
the control frequently, the pressure in the canner may drop more quickly than the pressure
in the jars, and liquid may be forced out of the jars.
Allow canner to cool normally to room temperature. After 25-35minutes (for a small
cooker) or 40-45 minutes (for a large canner), check pressure by nudging control.
Problem: Canning jars break.
Causes and Remedies:
1. Commercial food product jars rather than home canning jars are used.
Use only canning jars intended for home canning.
2. Damaged jars are used.
Old jars may have invisible cracks. Jars may be damaged in shipping. Carefully inspect jars
before using.
3. Jars are placed directly in canner without rack.
Always use rack.
4. Hot jars are set on a cold or wet surface or exposed to cold drafts.
Set jars on a cooling rack or on several thickness of cloth. Protect from drafts.
5. Jars are damaged by using a knife to release air bubbles.
Use only a plastic or rubber spatula to release trapped air.
6. Hot jars placed in cold water. Cold jars placed in hot water.
FOR MORE INFORMATION ABOUT CANNING:
1. Your University Extension County home economist will also have information about home
canning.
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