Hi. This has been my experience. The first time I canned anything via HWB
or CWH, I didn't have a rack on the bottom of the pan and the jars set right
on the pan. The heat from the burner on the stove was transferred directly
to the jar and most of the juice/syrup boiled out into the pan.

I got a different pan for canning that had a rack with it. Most of the time
I don't have that problem anymore, unless I forget to turn the fire down
after it starts boiling. If I boil it at too high a temp, it will still
boil out into the pan.

As soon as it starts boiling, I turn down the fire until it gets to a normal
boil. Once in a while, if I dont check the tightness of the lids before
putting them in the water, it might still boil out.

Hope this helps. Dwayne
"Dr. Richard E. Hawkins" wrote in message
...
It happened again. Last weekend, I ended up with lots of head space in
the brandied peaches, even though they were to 1/8 inch.

This weekend, I was ambushed by a 99c peach sale. So after mushing some
to make leather in the cheap dehydrator that leaped off the shelf and
into my cart at wally-world, I canned most of the rest.

The jars were probably overfull. i cut them into about sixths, figuring
more would fit (all that wasted space as they shrink!). In a
brain-glitch, I filled them to within about 1/8".

I pulled them when time was up (35 min; high altitude), and some showed
their gratitude by oozing onto the counter within seconds.

The syrup is as far as 4" from the lids!

hawk
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