If the jars were processed correctly and are sealed, DO NOT open them to replace the liquid. The food may darken, but it will not spoil.
Here are some reasons for liquid loss in canning:
- Food packed too tightly in jars
- Air bubbles not removed before capping the jar
- Pressure canner not operated correctly or pressure fluctuating during processing
- Lowering pressure in canner suddenly after processing. Do not open canner lid until the pressure has returned to zero.
- Starchy foods may absorb liquid during canning.
Reference: So Easy to Preserve, University of Georgia Cooperative Extension Service
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