Water bathed peppers using recipe from Ball canning book. It’s 50/50 water/vinegar with added salt and sugar. When I took them out of the water, I tipped the one on the right over to dump liquid off from top of lid. It looked like a lot more liquid came off than expected. I think it was from the inside, even though it was finger tight. Water is just below the large glass ring before it tapers off. Should I re-can with more liquid again?
by solar_geek84
5 Comments
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You shouldn’t tip the jars when they come out. You need to keep them straight, set them down, and don’t touch them for 24 hours. Don’t worry about the water on top of the lid – it evaporates.
Fun, also processed peppers today (though used a different recipe since I was working with banana peppers).
Assuiming you had the correct headspace at the start, keep it, you have not lost 50% of the liquid level so it will be safe though the food above the liquid line will likely darken; if that bothers you just use up this jar first.
Don’t tip the jars, and after the processing time is up, remove the canner from the heat and let them sit in the water for 5 minutes with the lid off. Setting processed jars onto a tray with a lip and a mat helps contain any venting and residual water.
Check the seal after cooled. When I water bath, I carefully lay a folded paper towel on top to wick some water while removing from the canner. Helps keep water off the floor.
The jar looks like it’s too full. I always leave the recommended headspace.