Let's Talk Siphoning - The How - Why - Safety?

Siphoning / Liquid Loss during canning.

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[mrm]

Thank you so much!! I'm a "newbie". My canner should arrive here from the States by next week. I have ordered a mountain of jars and lids and I want to do it the right way. People like you are precious to us. It is such a priviledge to have access to the skills and knowledge you and other experienced canners offer so freely. Blessings from Cape Town. ❤🇿🇦

[pacearrow]

Best syphoning explanation on YouTube I found. TY!

[drewcee_]

FINALLY!! SOMEBODY WHO KNOWS HOW TO THOROUGHLY EXPLAIN THIS WITHOUT ALL THE EXTRA JUNK!!👍🏽INSTANTLY SUBSCRIBING ❤️

[judithcrews]

Thank you, thank you! I am a new canner and had no one to “teach” me the basics of canning. You have taught me a valuable lesson. LEAVE THE CANNER ALONE! Do not open and remove items immediately after the valve pops. I have only had a few not seal and I check each jar once a month to make sure all is ok still. ❤️

[Thetimecapsuletx]

Now I know why my jars are siphoning. Now I know how to fix it. Thanks. You have earned my subscription.

[ohioniki]

Woo Hoo! Not one syphoned jar after watching your video! Mind you, it was only one small batch of 5 jars, but still! This is the first time I pressure canned where not one single jar syphoned! I did two things....1.) I made sure I didn't twist the ring as tight, and 2.) I only have an electric digital pressure canner and because I am very new to pressure canning, I keep my cheat sheet close by. No where does it say to remove the regulator.... but that's exactly what I had been doing during the cool down phase as soon as the canner said "done, " I would remove the regulator to reduce the pressure so I could open it up. NO NO NO....Don't do that! lol d'oh. Soooo my last batch of pressure canning tonight, I let the machine zen out and cool down and allow the pressure to drop all by itself. Lo and behold! No siphoning!! Whoop! I have to add, while I sit at my kitchen table prepping stuff for the jars, I am always watching YouTube videos...mostly looking for recipes and gain knowledge. Suttons Daze has become my favorite channel and love being able to be hands-free and just let the playlists do their thing. I am turning 60 in a week and a half and only started canning last year (pickles and preserves only). This year I have put up around 200 jars of goodies, produce, and today was my first attempt at canning meat. I'm thrilled and while I feel 90 years old by the end of the day, I wouldn't trade it for the world. Sure wish I had dared to do this sooner, but better late than never!

[kimshomesteadclassroom]

Just to add since you used mushrooms as an example…. If you don’t pre-cook the mushrooms as per the blue book safe recipe, you won’t get the WONDERFUL mushroom broth that can also be canned!! It’s so flavorful & an awesome addition to my broth shelf, it’s a nice little reward for following appropriate recipes 😁

[maryannbergeron]

As usual Leisa you hit the mail on the head. I love how thorough you are when you give step by step instructions. I always learn new tips to try to avoid issues. ❤️❤️❤️

[lildebdoll]

❤Thank You. It looks like your kitchen is hugh lol. Mine I just turn around from the sink and I'm touching the counter on the other side lol. But hey it works for me...Thank you so much .I had a couple of my first time batch of potatoes get a.pingnon the edge of the lid. They are Ball Jars maybe after reading one of your subs comment I will heat them in water before using again...How long would you say potatoes can stay in the shelf canned? Oh and I should of watched this video before canning my potatoes because it went to 15 lbs and I let it stay there for 40 minutes thought well the more pressure the better but I guess not because I did have siphoning on 2 maybe 3 jars. 😊 Oops..

[angiegreen]

Thank you so much for this video. I recently bought a presto from USA and while some things have turned out fine my baked beans were a disaster only half the fluid in the jars. Today the chooks are in for a treat! It’s quite nerve wracking at 76 to start pressure canning but I am sick of paying high prices for chickpeas navy beans etc. I am definitely going to try your ugly chicken, the burger you made with it looked delicious. I enjoy your videos and thank you so much for sharing your talent with us fans. Kia kaha ( stay strong) from New Zealand 🇳🇿 xxx

[pattyswart]

Thank You! I did potatoes yesterday and I couldn't understand why all 6 quarts lost an inch of liquid in each jar. I realized after I saw your video that I had a small problem with the pressure in my canner (Presto 23). I didn't have it on my sweet spot, and it went to 13lbs pressure, so I turned my fire down. I must have done it too fast because I don't usually have a problem with that many jars siphoning down. Thanks to your video I can now remind myself to do it slower next time it should happen. LOL . I'm going to mark my stove where my sweet spot is and keep it that way. THANK YOU !! I'm going to use these jars first!

[peggya]

Thank you for this video. I'm at the end of my first attempt at pressure canning (pork loin) and I must confess I have been a bit of a mess during this whole process. I'm smelling some food smells in the air as I'm waiting for it to cool down and depressurize, which is why I looked you up. I'm glad to know that there's a chance all is not lost. I have a gas stove and it is difficult! I didn't have any big pressure swings that I can think of but maybe a few small adjustments. I'm glad I watched this video so I know I need to take it slow when I remove the lid etc. It's been so confusing because some people say "pack the jars tight" while others say 'don't pack the jars tight'...'use liquid' to 'don't use liquid'...I'm proud of myself though for pushing past the stress and just doing it. Your videos have been helpful. That was what my goal was, even if nothing turns out right on the inside. I guess I need to just not give up and keep trying. I want to be prepared and have a food supply in case of emergencies. I wish I had someone here with me to watch and learn but I'm thankful for these videos.

[catherineabramson]

Thanks Leisa. As much time as we spend canning food, it makes no sense to rush the cool down.

[tinaabert]

Awesome chat! Filled with good information that we all need to hear, even those of us who have been canning for years and have tried to stay informed.

[gloriahopper]

You are a wealth of knowledge and your appreciated. I have been pressure canning for years and I can many things from my books. I have also enjoyed many of your recipes. Following guides is key to safety and enjoyment to canning.

[MsLisaBrooks]

Hi Leisa. I canned some meals in jars yesterday (beef stew and chicken with gravy). I watched a couple of YouTubers do the same recipes. I was so frustrated at the amount of siphoning. I debubbled, measured headspace, cleaning the rims. Now I am not sure if my pressure was off, or if it was change in temp. I have a gas stove. My canner only has the weight and no dial. I kept the weight doing a constant hula dance. Was that too hot? Now I’m kind of scared about the food.

[MJ-fbzq]

I have a nesco smart canner. My siphoning happens when the smart canner turns off automatically, when the minutes are done. Right after that I start smelling the food I made. Nothing I can really do. But it is just a little out of each jar. Thank you, very informative.

[jsimmons]

I am a new canner and had no one to teach me. Took me a month after I got my Presto Precise PC to even open the box. I've watched a lot of YT before I started to use it. Thank you for the Siphoning Explanation stream. I learned a lot.

[marypetrini]

I pressure canned chili which didn't have alot of liquid, but I did experience siphoning. I can't tell if there is liquid in the jar, is it safe. They all sealed.

[Patriotsoul]

I’ve been pressure canning for 12-15 years and have followed every rule in the book when canning whole tomatoes in their own juice and every time I have siphoning. It ticks me off! That being said; I’ve never siphoned more than half the liquid out and have eaten every jar of tomatoes I’ve canned.