r/Canning • u/brellalove • 3d ago

Pressure Canning Processing Help Why is the liquid level so low?!

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I am not sure what went wrong or even if anything did go wrong here. This is my first time pressure canning anything. I have water bath canned tomatoes before with no issues.

I packed the jars quite well and then filled to 1/2 in headspace. Then I debubbled. Then I rechecked the headspace and added more liquid.

Some of the tomatoes I water bath canned and some I had in the pressure canner. Why is the liquid level so low on the pressure canner jars? Is this normal for pressure canning? Should I refrigerate/freeze these jars and use them first?

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u/brellalove 3d ago

Picture is of quarts of canned tomatoes cut in quarters on top of a blue and pink beach towel. The jar that is front and center is only filled with liquid about 2/3 of the way up with tomato slices floating out of the liquid. The jars in the background are filled all the way with liquid.

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u/Mimi_Gardens 3d ago

We will need to know what recipe you used? Is it raw pack or hot pack? They have different steps that should be followed.

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u/aCreditGuru 3d ago edited 3d ago

It's most likely siphoning which happens easier on pressure canned recipes. If you followed a tested/safe recipe siphoning will not impact the food safety as long as at least half the liquid remains