One of the best places to go for the latest canning and food preservation information–and to ensure food safety in your kitchen: your cooperative extension agent.
You can also read detailed articles on Canning Fruits and Vegetables by Sue Weaver and Preserving Fruits and Vegetables (including a recipe!) by Cheryl Morrison.
Common Canning Problems
Here’s a list of common canning problems compiled by the Clemson University Extension.
- Loss of liquid from glass jars during processing
This is not a sign of spoilage; do not open to replace liquid. However, if at least half of the liquid is lost, refrigerate the jars and use within two to three days. - Imperfect seal
Discard food unless the trouble was detected within a few hours. Canned food can safely be recanned if the unsealed jar is discovered within 24 hours. To re-can, remove the lid and check the jar sealing surface for tiny nicks. Change the jar if necessary; add a new treated lid and reprocess using the same processing time. - Product dark at top of jar
Not necessarily a sign of spoilage. - Cloudy liquid
Sometimes denotes spoilage. - Color changes that are undesirable
- Sediment in jars
Not necessarily a sign of spoilage. - Spoilage
- Floating (especially some fruits)
For more on these problems, check out this page from the Clemson University Cooperative Extension Service.
Source: Extension Food Safety Specialist, Clemson University
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