Pickling jars in a pot full of water.

Pickling jars in a pot full of water.

Home food preservers frequently run into problems or have questions about canning procedures. Following are some issues you may have experienced, and ways to solve the problem.

A traditional, divided wire canning rack, which accommodates seven quart jars, allows smaller jars to tilt or slip through the wires of the rack. The divided rack also limits the number of jars that can be processed at one time.

Solve both problems by replacing the wire canning rack with a perforated flat disk, a round cooling rack, or create a rack by tying jar rings together with twist ties. The type of rack used in a pressure canner is ideal for this purpose. It raises the jars from the surface of the canner but does not limit the position of the jars in the canner. Today, many stores selling canners have a variety of racks available that can be purchased separately. Without the divided rack, you can place up to 12 half-pint jars in a single layer in the canner. Avoid substituting a tea towel for a rack, because the water cannot circulate freely under the jars and interferes with the transfer of heat into the jars.

You do not have a boiling water bath canner.

The easy solution is to use any deep pan or stock pot that is deep enough to cover the jars and a rack with one to two inches of water. Remember to allow some additional space for water to boil rapidly without going over the edge of the pan. The pan will need a cover, or you can substitute a flat baking sheet for a lid.

Jars that are filled with a hot product are cold by the time you have all the jars ready to place in the canner.

This is a problem, because processing times are based on food being hot when placed in jars, and the contents in a cooled jar may not reach a safe internal temperature. It is recommended that you fill one jar at a time, cap it, and place it in hot water in the canner while you fill and close the remaining jars. If you don’t fill one jar at a time, at least work quickly so that jars don’t have a chance to cool before they go into the canner. Canning is one task where it is advantageous to have two people working together.

You are not sure if the water needs to be boiling before putting the jars into the water.

No, the water should not be boiling. The water should be about 140 F if the food is placed into the jars raw. The water should be 180 F if the food is placed into the jars hot. If you do not have a thermometer, 140 F is very warm and 180 F is just below the boiling point of water, a simmer with just little bubbles forming around the edge of the pan.

You are not sure when to start counting the processing time.

When you place the jars in the hot water, the temperature will cool down a little. Wait to count the processing time until the water returns to a rapid boil. It does not need to boil furiously, but it does need to maintain a rapid boil throughout the processing time. The total amount of time the jars will be in the water is longer than the processing time. If you discover that the water has stopped boiling during the process times, return the water to a rapid boil and start timing again.

When jars of tomatoes or peaches are removed from the boiling water bath, they lose a lot of liquid.

If the product has been packed in the jars raw, there is a lot of air in the food that is forced out of the food as it is processed. Heating the food first before packing it into the jar forces the air out of the food before it goes into the jar. This will reduce liquid loss from the jar as well as allow you to pack more food into the jar. It is also helpful to use the five-minute rule — after the processing time is complete, remove the canner from the heat source, remove the canner lid, and allow the jars to sit in the canner five minutes before removing them. This equalizes the temperature in the jar and reduces liquid loss.

After jars of processed food have cooled, the head space is greater than when the food was packed into the jars.

This might be caused by siphoning, as described above, but a certain amount of shrinkage is to be expected based upon principles of physics. When a substance is heated, it expands, and when it cools, it contracts. Therefore, as the food in the jar returns to room temperature, the head space will increase slightly.

If you have food preservation questions, a home economist is available to answer questions on Wednesdays from 10 a.m. to 2 p.m., by calling 717-394-6851 or writing Penn State Extension, Lancaster County, 1383 Arcadia Road, Room 140, Lancaster, PA 17601.

Some home food preservers enjoy showcasing their work by entering canned goods in their city, county or state fair. Entries are judged, and aw…

Certain vegetable cultivars may be more suitable than others for canning depending upon their growth habits, chemical makeup, and even their physical qualities. This Penn State Extension column offers tips and tricks for enjoying the summer season's bounty all winter long!

Success! An email has been sent to with a link to confirm list signup.

Error! There was an error processing your request.

The most important Farming stories delivered to your inbox each week.