_If liquid is lost from jars during processing, can more be added to fill them again?_
No, because if the jar is opened and liquid added, this would allow bacteria to enter the jar and you would need to process again.
Loss of liquid does not cause food to spoil, though food not covered by the liquid may darken.
_Why does fruit sometimes float in the jar after canning?_
Fruit may float because it is packed too loosely, sirup is too heavy, or because some air remains in tissues of the fruit after heating and processing.
_How do you test the seal on home-canned foods?_
After jars have cooled, check two-piece lids by pressing the center of the flat metal lid; if lid is down and will not move, jar is sealed.
For porcelain-lined caps, check seal by turning each jar partly over in your hands. If no leakage occurs, the jar is sealed.
If food has not been sufficiently heated, a vacuum may not be drawn on the jar of food and the lid will fail to seal. Presence of food particles or sirup on the jar rim could also prevent obtaining an airtight seal. Each jar rim should be wiped clean of all food and sirup before putting the sealing lid in place.
If food has been packed too tightly in the jars or if sufficient headspace has not been allowed, expansion of the food during heating could force sirup or food out of the jar, thus causing poor contact between the lid and jar.
_Why should flat metal disks and rubber rings be used only once?_
Depressions in the rubber compound made when the lid or ring was first used can prevent obtaining an airtight seal if used a second time.
_Why should metal bands be removed after jars have cooled?_
If bands are not removed soon after cooling, moisture between the ring and jar may cause the ring to rust, thus making later removal of the bands difficult. The band is no longer necessary after the jar has cooled because the seal has been provided by the flat metal lid with sealing compound and the vacuum created during cooling.
_What causes canned foods to change color?_
Darkening of food at the top of the jar may be caused by oxidation due to air in the jar, or by too little heating or processing so that enzymes are not destroyed. Overprocessing may cause discoloration of foods throughout the jar.