Let's Talk Siphoning - The How - Why - Safety?
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- เผยแพร่เมื่อ 22 ก.พ. 2022
- Siphoning / Liquid Loss during canning.
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Best syphoning explanation on TH-cam I found. TY!
FINALLY!! SOMEBODY WHO KNOWS HOW TO THOROUGHLY EXPLAIN THIS WITHOUT ALL THE EXTRA JUNK!!👍🏽INSTANTLY SUBSCRIBING ❤️
Exactly!! I agree!! No time for fluff!
❤
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. ❤🇿🇦
Now I know why my jars are siphoning. Now I know how to fix it. Thanks. You have earned my subscription.
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.
I love how you teach me about canning. I’m a newbie
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 😁
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 TH-cam 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!
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. ❤️
You've got this
@@SuttonsDaze Do you recommend pressure canning rotisserie chicken? Was thinking about doing the ones at Costco for 4.99, plus they're larger.
@@jkco4300 yes. They are great for the hot pack method
@@SuttonsDaze Thank you SO much! 💗
I left mine for hours and they still lost half of the liquid
Thanks Leisa. As much time as we spend canning food, it makes no sense to rush the cool down.
Exactly
Just thank you for this video!!
Thank you so much for this information!
Thanks this has been a big help
Thank you! So much detailed information.
Thank you Leisa for this video. Another great resource to add to my canning library.
Thank you!!!
Thanks!
I can't tell you how much I appreciate your videos ❤
Great video! Answered my questions! Thanks
Thank you! Very informative!
THANK YOU!
Very straight up and informative. Thank you.
thank you so much!!!
Thank you !
Thank you Leisa, that has been one of my biggest questions!
Very helpful video. Thank you
Thank you for this training video!!! You are appreciated!!
Always try to catch your videos since Ive found you, love your down to earth approach and personality! Thank you
Loved this video. Thank you 🙏🏻💜💜💜
Thanks so much for the lessons
Oh my gosh this was so incredibly interesting. I learn so much from you. And your calmness is appreciated. Thank you!
Thank you..just subscribed. Appreciate this information.
You are the go to girl for canning! Thank You
Thank you for this conversation!
Thank you your answers are so complete
Thank you for this🤗
Loved this video. You always share such great knowledge to help us out and make us better canning gurus. Be safe, stay well. Catherine
THANK YOU! I've always wondered about the blanching of fruits...and now I know! 😀
Thank you! This answers so many questions and concerns I had.
Nice headband!❤️❤️
Tnank you for this video. I so needed a refresher course on siphoning
Thanks for an amazing video! I usually have something of yours playing in the background as I’m canning.
Thankyou for creating a video on siphoning! Great info!!!
Very good explanation
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. ❤️❤️❤️
Thank you so much!
Perfect….just what I needed.
Thank you!! Another, first time canner. That was great information! Thanks again!!
Thank you so much, this set my mind at ease. My liquid was just a little below the meat in a few. I follow your directions to a tee. I watched your videos over & over and.....over lol ty ❤
Thank you beautiful lady!
Thank You for Giving Information. 🤗👍all ways Love Learning
Thank you so much for this video. You have explained so much that I could not figure out.
Thank you Laisa! I started canning about a year ago, and have learned a LOT from you! Thanks for another great video and for explaining in a way that’s helpful and easy to understand 😊
Thanks.
Great info. Thanks!
Thank you
Thanks for this! I have been canning for years but only pressure canning for about 3. I always felt like I was sucking at it because there seems to frequently be a small amount of siphoning. I feel much better knowing a tiny bit is normal, and also having a guideline for when it's not ok. For all the info out there about canning, there's. not a lot about siphoning.
Thank you for being so easy to understand.
You are so welcome!
So much I have learned from you amd continue to learn. Thank you so much for all that you do 😊 It has been about a year and I have been hooked on your videos since day one.
Thank you!
Thanks for the canning link. There's a LOT to know in order to be safe, but once you've done it a few times it gets easier.
Thank you! I have started canning the proteins and I’m grateful for your info and tips!
Thank you
Thank you for this video! You are so clear and informative, I'm glad I found your channel. I'm new to canning any you seem to answer all my questions before I even know what to ask. Thank you
Thank you for this video. I have learned so much from your videos. I am also a new canner and appreciate your help and also you sharing your knowledge.
Fantastic video! All great info!
Thank you
Great topic! Thank you for sharing.
Thank you
You are a wealth of knowledge, and you share willingly with us. Thank you so much!
You helped me a bunch. I had a little siphon but still up high. Will have more questions later!
Great explanation. Thanks!
Glad it was helpful!
Thank you so so so much. I can’t tell you how much I appreciate your videos. You are so clear and explain things so well. I am a novice canner and I have learned so much from you. You have taken some of my fear of canning away.
Thank you for this video. It answered so many of my questions. You are a blessing
Thank you, Leisa!
You're welcome
Thank you for helping me become comfortable with pressure canning,I will be trying my ugly chicken for the first time in a meal tonight.I love your channel !!! thanks for this video
This is a great and informative video! I’ve been canning for… *looks up, counting on fingers… and toes* about 15 years now… and this was a question I’ve had when it happens.. but, never thought about looking up when I sat down again! 😂
Thanks so much! ❤️
Thank you, Thank you, Thank you!!!
You're welcome, welcome, welcime!
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!
Love that you explain the “how” and “whyl in your video. A better understanding of the process helps to avoid mistakes. Thanks so much!
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.
Thank you
You are great getting to all the nitty gritty. I wish I had found your channel when I first started canning
You're here now and I am glad you are ❤
Thank you so much I was ready to quit canning because of siphoning. I have asked so many people about this so thank you thank you thank you
You are the BEST,,,, love your videos,, GOD BLESS
Thank you so much!!! I did two 90 minute pressure cans yesterday. I had more than normal siphoning. I appreciate this video.
Thank you Leisa, this was very helpful information as always. You're are an awesome teacher - have an awesome day.
Thank you
Thanks for the info about siphoning safety and what that thing on your head was. I was so distracted by it I almost had to back up and watch it again! Haha
Great info video. I always understand things if explained as you do. Thanks
Thank you
Thank you so much for this video. I find that I just make sure when it's pressure canning time-I am sure to not have anything else going on so I can go slow and take my time, especially at the end of the session with the lid like you suggested. BTW, you are so cute with your headband!
Glad it was helpful! And Thank you.......lol
Wonderful information to have and to keep. Thanks for sharing!
Thank you
Thank you so much. I have learned to vent better and use a little lower heat. It helps. Appreciate the info.
Thank you for the video 😊 been canning quite a while but this year my WB fruits have been siphoning. It's been odd cause I haven't done nothing different.
Thank you for another informative video.
♥️👍🙏
You're welcome
Great info Leisa , in winter my house can be quite cold so I definitely approach the cool down in a much longer process
Best practice
Thank you for this video. Very helpful. I've been canning for years but pressure canning for a couple of months. I hot packed meat this weekend and I had problems with the jiggler. Everytime I tried to turn it down a tiny bit is nearly stopped jiggiing altogether so I brought the heat back up again. I assume this caused the siphoning. I lost about 1/4 to 1/2 inch of liquid but the jars all sealed. Based on your video I assume they are shelf stable.
Thank you so very much for answering all my questons and EXPLAINING why it happened! Explaining why we need to debubble was my ah ha moment! Understanding that the object of the whole process is to remove all the air in the jars, helps me "get it".
I feel you on everything you are saying. About expanding and buying land and a tight kitchen. I’m sitting in the exact same space you are ❤ the right thing will come at exactly try the right moment.
Thank You so much for making this video, I really hope I get confidence w/ pressure canning that I have w/ Water bath canning.
You've got this!
I really appreciate you answering the question that I had so glad TH-cam suggested you. I had looked for help because I can't for the 1st time in a pressure canner and I had just a tiniest amount of siphoning but all my jars sealed. Would have been unlovely to have to throw them all out. 🙂
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.
You've got this!!
Exactly what I needed
I'm glad
Always such incredible information. Now please if you would tell me more about a different element for heating the pressure canner. I am not sure what that entails but I think it might be something I should check into. Thanks in advance 😁
Love your headband
Thanks!
Thanks for the video. I got my first pressure canner for Christmas. Just did some beef bone broth and some of the jars siphoned. I thought I followed all the directions correctly but had an issue at the beginning getting the canner up to pressure. I believe my problem is finding the sweet spot. All the jars sealed, it's good to know they are still safe.
Thanks Leisa
You're welcome
Thank you! I’m a newbie canner too! Appreciate you and God bless🙏🏼✝️