I'm fairly new to pressure canning and am having some siphoning problems when canning chunkier vegetables.
Recently I canned my first tomatoes and while the crushed tomatoes canned fine the whole tomatoes all lost about a 1/4 of the water in the jar.
Yesterday I canned the last of my swiss chard harvest and again lost quite a bit of liquid in the jars with one particular jar being nearly empty of water.
From what I read there can be many reasons for this loss so I make sure I hear slowly and cool for extended periods before opening. I also understand that air in the product your canning and actual absorption of the liquid into the food being canned can also lead to liquid loss but there is definitely chard water in the canner when I'm done.
I'm confident the product is fine. They are pint jars, processed for 70 min with a 10 psi weighted pressure release and all the seals are solid.
Anything else I can do to prevent such loss in future? Maybe chop the leaves more so it's less chunky ect
Thanks!
