Siphoning Chat & The All American Canner With Linda's Pantry

Here is a video on talking about siphoning and the All American Canner

Here is a link to my Amazon Store where you can shop for all the things I use.

Here is a link to my Rada Cutlery

Here is a link to my Tupperware website

Here is a link to my Thrive Life website
**************************

Here is my email for you

[lonnieanderson]

I have trouble getting the lid level so the steam just comes from the weight area and not from the sides

[sandilane]

i have a 941 and feel i over canned ... my kale. 3 hrs to get to pressure .. then i just did 40 min bc by then all the bad bacteria is killed and im sure the kale was done.
I dont start with weight on and this time started with heat up high bc it takes so long to get to pressure. maybe i should put weight on then heat up and take weight off to let steam escape. thought id crack my jars if i did that... i thought i put weight on when water spits out of that vent ...
Im looking into getting a propane burner that may heat it faster. love the canner but meats are dry too... This kale looks cooked coooked cooked ... gonna try it soon but visually looks awful... still has liquid in them ... siphoning wasnt that bad. More than half to 3/4 liquid remains. i cant go back to 7 quarts ... I harvest too much. lol

[sandilane]

youre suppose to put weight on when you begin then take off to let steam out? my 941 takes 3 hrs to get to pressure

[beachbums]

Does anyone have an All American model number 941 for sale at a reasonable price?
I'm looking for 1.
Thks y'all

[varnheros]

Can you show what a full steam stream looks like, I can feel a stream of steam but it is not a visible steam?

[pbkup]

You say to bring up to pressure slowly Does that mean maybe on medium heat instead of high because my have less then half liquid in my meats

[lindarobb]

I have begun to have a lot of problems with siphoning and not sealing lately. Maybe I will try turning my stove down lower to bring it up to pressure.

[saramccoy]

Is it ok to reprocess even a few days later? My jars sealed, but I really want to try again to not have the liquid loss on a few of them. I canned purple eyed peas.

[Nick-giym]

I have the same canner I give it at least 45 minutes to come down. Thank You

[bluerivercountry]

Thank you for the information!👍🏻 I canned 10 pints of pinto beans today and had no siphoning. 😊

[lindahopkins]

Is it safe to add liquid when raw packing chicken. How much liquid do you add to pint . I assume cold liquid as it is raw pack? Do you just add water?

[marthabsmith]

Hello Linda, I get a little nervous with Tattled lids (not so much with button tops). I have had some failures and thought the culprit was from letting them acclimate after they have had to wait an hour to come down from pressure with my All American and not tightening them right away. What do you think?

[carpcrappie]

I love the way you caress the canner. Nothing wrong, I love mine too. To find a lady that does what you do is impossible to find. I am 73 and just trudging along. 🙂

[TessCooksu]

I love my All American canner. I also have a Presto but the All American wins. I have experienced siphoning in potatoes and split pea soup. I have done everything right and still have some siphoning. Like you said, I don't worry about it. That spinach looks great.

[COWELLGIRL]

Love my All American and tatler lids . I got my all American at a thrift store for 45$.

[shirleystrinden]

Hello Linda, would love to see your canning pantry. Your stock supply. Shirley girl from Washington state👩‍🦳❤🌲

[terraranch]

Great tips! I am going to try canning very soon. I have all my supplies, I am just waiting for my courage to come in. Hugs Linda❤️

[crystaldanos]

Thank you Linda. When you say "find the sweet spot" do you mean you put your stove to that spot from the very beginning? Example I put my jars in, cover and put the flame to almost high. It will start steaming then I leave it for the 10 minutes, put my giggler on. Now when it starts giggling I turn my fire down slowly to where I have marked for my giggler to giggle but not really fast. I can't get mine to just giggle 3 or 4 times a minute. It continually slowly giggles. So when you say put to your sweet spot is that from when you put your jars in? If so my canner will spout that steady stream of steam at the lower temps? Thanks

[MissChievousRN]

I had 5 out of 7 jars of turkey and veg siphon. I've never had anything siphon before and I was bummed! I did everything slow and proper so I was really shocked and confused.
The only difference was that I used cheaper off brand lids and jars, brand new, but discount brand. Lesson learned.
4 of the 5 sealed but I'm keeping a close eye on them. I didnt put them down on the pantry shelf, but kept them upstairs in the kitchen so I actually see them regularly.

[g-whiz]

Exactly when (in the canning cycle) do you think "siphoning" is occurring? While it's heating up, during the heat soak time, or during the cool down? I contend that it is happening during the cool down process when the contents of the jars are still furiously boiling and the pressure outside the jar is diminishing. This sucks (or siphons) the bubbling contents out of the jars. If the cool down process was slowed down, giving the jar contents more time to stop boiling while still having pressure outside the jar, I think siphoning could be reduced or even stopped. I'm going to try turning the heat down incrementally over 30 minutes or so instead of just turning it off and leaving it alone to see it that helps.