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Have seen several posts concerning shrinkage in jars. Well, it happened to me. Was looking at cranberry juice, I canned earlier. Think there's at least an inch below where canning line should be. Would think that I won't be getting very much juice out of a quart jar.
 

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I'm guessing now but just like jams can foam when cooked, maybe some juice foams when canned. I noticed some of my berry juices seemed to spill some into my pressure cooker judging from the color of the water. I never think to put a dab of butter in the jars to help prevent foaming, I'm guessing it might work. As far as other shrinkage, if you cold pack some vegetables they shrink when cooked like tomatoes and summer squash for instance. That is why I hot pack tomatoes and the summer squash doesn't shrink that much that I'm concerned.
 
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