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

Siphoning / Liquid Loss during canning.
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[@pacearrow4620]

Best syphoning explanation on KZbin I found. TY!

[@jsimmons7023]

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.

[@Thetimecapsuletx]

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

[@mrm4400]

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. ❤🇿🇦

[@drewcee_]

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

[@Greens5511]

Exactly!! I agree!! No time for fluff!

[@barbarawarren9443]

❤

[@lynnwooton5984]

I love how you teach me about canning. I’m a newbie

[@judithcrews5867]

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. ❤️

[@SuttonsDaze]

You've got this

[@jkco4300]

@@SuttonsDaze Do you recommend pressure canning rotisserie chicken? Was thinking about doing the ones at Costco for 4.99, plus they're larger.

[@SuttonsDaze]

@@jkco4300 yes. They are great for the hot pack method

[@jkco4300]

@@SuttonsDaze Thank you SO much! 💗

[@devolinski]

I left mine for hours and they still lost half of the liquid

[@kimshomesteadclassroom5379]

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 😁

[@ohioniki6928]

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 KZbin 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!

[@catherineabramson5460]

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

[@SuttonsDaze]

Exactly

[@israelrich-c6f]

Hello dear friend can I ask you a question?

[@peggya129]

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.

[@SuttonsDaze]

You've got this!!

[@maryannbergeron9531]

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. ❤️❤️❤️

[@SuttonsDaze]

Thank you so much!

[@pattyswart2989]

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!

[@tinaabert5237]

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.

[@SuttonsDaze]

Thank you

[@CRP75020]

Thank you so much for this information!

[@lisalarose9530]

Just thank you for this video!!

[@carlamullenberg1029]

Thank you Leisa for this video. Another great resource to add to my canning library.

[@rhondagillespie6031]

You are the go to girl for canning! Thank You

[@myhillsidegarden3998]

Loved this video. You always share such great knowledge to help us out and make us better canning gurus. Be safe, stay well. Catherine

[@libbyleatherwood6940]

Thank you Leisa, that has been one of my biggest questions!

[@donnaflorence5673]

Thank you your answers are so complete

[@pamelawhite5036]

I can't tell you how much I appreciate your videos ❤

[@ashleighwhitlow5801]

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 😊

[@freedomlover411]

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.

[@SuttonsDaze]

Thank you!

[@anitahouse3600]

THANK YOU! I've always wondered about the blanching of fruits...and now I know! 😀

[@cherylross5322]

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.

[@jeansmith5668]

Oh my gosh this was so incredibly interesting. I learn so much from you. And your calmness is appreciated. Thank you!

[@lindarussell1932]

Nice headband!❤️❤️

[@gloriahopper6289]

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.

[@SuttonsDaze]

I agree

[@debbiegomes3236]

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.

[@pamelawhite5036]

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 ❤

[@PlowAndPantryHomestead]

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.

[@SouthernLatitudesFL]

Thank you so much!!! I did two 90 minute pressure cans yesterday. I had more than normal siphoning. I appreciate this video.

[@carriecreates1207]

Thank you for this training video!!! You are appreciated!!

[@tiffanyguynn8852]

You helped me a bunch. I had a little siphon but still up high. Will have more questions later!

[@kshoe5004]

Thank you !

[@susiesalazar7360]

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.

[@maracorley8762]

Thank you! So much detailed information.

[@treasatomcheck5130]

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

[@bellasouthward5362]

Thank you so much. I have learned to vent better and use a little lower heat. It helps. Appreciate the info.

[@bethanycox3744]

I’m so thankful for you. First timer on pressure canning and jeez man, I thought my chicken was a goner while I was pressure canning my raw chicken because I started smelling the chicken! Apparently, one of the jars siphoned some but didn’t really lose any liquid at all. Confusing but I think I got it 😂

[@sidneythompson6998]

I just had this experience today. I was so confused when my jars were fine.

[@ThisMoment11]

THANK YOU!

[@januarybaker]

Thank you! I have started canning the proteins and I’m grateful for your info and tips!

[@SuttonsDaze]

Thank you

[@angiegreen6366]

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

[@SuttonsDaze]

You got this!!!

[@mush3199]

Ugly chicken is the BEST!!! Gonna do another batch this weekend.

[@mariettagernandt4575]

Oh wow, so happy to know there is someone else in NZ who did the same as me... bought the pressure canner from the USA and now trying to teach myself from the Ball Book and KZbin of course. Just sick of prices going sky high so trying to do something about it! I am super stoked with this video, it surely answered a lot of my questions! Thank you ever so much!! From Auckland by the way...

[@angiegreen6366]

@@mariettagernandt4575 hi Marietta I’m in Whakapirau just passed Maungaturoto. It’s dam scary using the presto, when I was seven I was in the kitchen with mum when hers blew up it went straight thru the ceiling!! Neither of us got hurt but I’ve never had one till now. My chick peas turned out great tried bottom layer with pre soaked beans and top layer with washed only both turned out the same! Hope you have lots of luck with yours. Cheers Angie x

[@susanparsons5745]

Hi Angie, I live in USA & started canning three years ago by buying an All American Canner 921 which was recommended to me & watching Sutton Daze, RedRoseHomestead, 1870 Homestead, Linda’s Pantry, among others on KZbin, still watching, still canning turned 80 in December, it’s never too late. I mostly do ingredient canning & soups. So convenient to grab a jar of this & a jar of that & make a quick meal, as a caregiver to my husband who has alzheimers canning makes life easier & the actual canning is soothing to my breaking heart.

[@wanda9515]

Thanks!

[@NhaughtyD]

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! ❤️

[@jamiehatfield2409]

Thank you!!!

[@frankieodom]

I wanted to mention that I was having a lot of failures to seal in my recent canning with the changes Ball has made in their lids. I tried heating my lids in warm water like it use to be required to do. I haven’t had any failures in the last 3 canning sessions since I heated my lids. But, I also ordered Forjars lids but I need to use up my other lids, too.

[@devolinski]

I just bought for jar lids and used one along with the ball because i was running out.. The for jar lid was the only failed sealed jar :(

[@lildebdoll60]

Hmmm. I had 2 out of 7 qts that had a tiny bump I call a ping on the edge. When trying to pull the lid off it's tight but when in doubt throw it out has got to be my motto. It's just not worth poisoning my family especially when it's not steak it's just potatoes...Thank You. I'm new to it. First time canner. Gonna give it another shot tomorrow maybe...

[@abparraify]

Thank you Leisa, this was very helpful information as always. You're are an awesome teacher - have an awesome day.

[@SuttonsDaze]

Thank you

[@kathleenkallman104]

Perfect….just what I needed.

[@aes7851]

Great video! Answered my questions! Thanks

[@amandaaskew7606]

Thank you, Leisa!

[@SuttonsDaze]

You're welcome

[@astone3871]

Thanks.

[@jenniferkitkoski7473]

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

[@christinecolgan9362]

Always try to catch your videos since Ive found you, love your down to earth approach and personality! Thank you

[@hollyh9334]

Great explanation. Thanks!

[@SuttonsDaze]

Glad it was helpful!

[@cherylb.9766]

Thank you for this conversation!

[@dedradotson9730]

Love that you explain the “how” and “whyl in your video. A better understanding of the process helps to avoid mistakes. Thanks so much!

[@gardenofgracehomestead3297]

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".

[@oldnanz]

You are great getting to all the nitty gritty. I wish I had found your channel when I first started canning

[@SuttonsDaze]

You're here now and I am glad you are ❤

[@ginaeaton6680]

Thank you!! Another, first time canner. That was great information! Thanks again!!

[@Archie724]

Great info Leisa , in winter my house can be quite cold so I definitely approach the cool down in a much longer process

[@SuttonsDaze]

Best practice

[@buckeyeheirloomseeds]

Thank you, Thank you, Thank you!!!

[@SuttonsDaze]

You're welcome, welcome, welcime!

[@karenrisen1381]

Thankyou for creating a video on siphoning! Great info!!!

[@acrad7187]

Thank you! This answers so many questions and concerns I had.

[@pamschonfarber1041]

Thank You so much for making this video, I really hope I get confidence w/ pressure canning that I have w/ Water bath canning.

[@SuttonsDaze]

You've got this!

[@jinglesh1398]

Wonderful information to have and to keep. Thanks for sharing!

[@SuttonsDaze]

Thank you

[@jenniferjacks200]

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.

[@sherryrussell6857]

Thanks so much for the lessons

[@shirleycasciola598]

Tnank you for this video. I so needed a refresher course on siphoning

[@kingdomartist]

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!

[@SuttonsDaze]

Glad it was helpful! And Thank you.......lol

[@kidcryptid2563]

Very straight up and informative. Thank you.

[@paulasiefert2059]

You are a wealth of knowledge, and you share willingly with us. Thank you so much!

[@lorrainedemars3368]

Thanks.for the info I learn so much from all the people that can. The canning books never tell you why things happen.

[@SuttonsDaze]

I understand

[@jessicamonday7966]

Thanks this has been a big help

[@bobomadobo]

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

[@MarsocRaider]

You are 100% correct on letting the canner cool allowing the pressure to drop compleatly than letting it set before removing the canner lid. After I remove the lid I wait until the lids are popping to remove the jars from the canner. I do not have a siphoning issue by allowing it to cool and depressurize completely. Very good job teaching new canners.

[@micheleyates3625]

THANK YOU! I had slight siphoning in my raw pack chicken thighs yesterday and was concerned. But they are sealed and should be fine. Thank you for your detailed information. God bless. PS, I am a new pressure canner.

[@janetbishop2059]

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

[@mollyamelia9]

I'm loving this Leisa!!!! I love your thorough teaching! This topic is EXACTLY what I wanted to learn. I'm new to pressure canning and I've been having some siphoning.

[@SuttonsDaze]

I'm so glad!

[@tinlizzie4612]

I literally emailed you yesterday about this. I canned beef stew for the first time and had some siphoning. Thank you so much for your knowledge. I feel better about my results.

[@SuttonsDaze]

You're welcome

[@Grubbdub]

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.

[@rachelkivarkis1801]

Truly, I didn’t know, what the word siphoning meant. Thanks for explaining. 🙏👏❤️👍🌟

[@SuttonsDaze]

You're welcome

[@BanDanaGramma]

Excellent video, Leisa. You eloquently expressed and confirmed what I thought was the case, but now have given me confidence that I am doing it right. We appreciate all you do! With love from BanDana Gramma ❤

[@SuttonsDaze]

Thank you sweet friend

[@joewhisenant2247]

I just love watching you , you make everything so easy . You are so sweet

[@SuttonsDaze]

Thanks so much 😊

[@KnittyT]

Thank you so much for this information. I have been water bath canning for a few years, so I'm ready to pressure can. I'm starting with the Presto Pressure Canner. I want to put more food up for my family.

[@SuttonsDaze]

You can do it

[@deborahpierce1504]

Thank you! Very informative!

[@williamwilson6499]

Good info. I had a bit of siphoning tonight doing up pre-browned ground beef, but each jar looks to be at equal levels and pretty much where I filled them. Still cooling as I type.

[@kristynsmith8480]

Thank you Leisa, I realized after watching this video. I didn’t cock the lid and wait. I would pull jars out too soon and get a hissing. You are making me a more confident canner.😊

[@katysimpson5481]

Thank you for this video. Very informative for inexperienced canners ❤️

[@karensinclair1954]

Thank you for this video. It answered so many of my questions. You are a blessing

[@sarahgroves8477]

Excellent content. I used a pressure canner for the first time today (turkey stock). I had a tiny bit of siphoing from a few jars and was very nervous. I think I probably tightened the jars a touch too much. Thanks you!

[@phylliswebber1341]

thank you so much!!!

[@albertkleinman7845]

Great info video. I always understand things if explained as you do. Thanks

[@SuttonsDaze]

Thank you

[@thefallenshelf]

Thank you so much for this detailed video. I only wish I'd found it sooner. I've been scouring the internet and multiple search engines for the past week to find detailed answers as to why I shouldn't keep half siphoned jars or why refrigeration is so important. This is the only video so far that has anything more than a "take it on faith that I'm right" attitude and I'm so grateful to you for sharing your knowledge and understanding of the science. Thank you! Thank you! Thank you! 😊

[@SuttonsDaze]

Glad it was helpful!

[@elizabethwallace5960]

Thanks for an amazing video! I usually have something of yours playing in the background as I’m canning.

[@jaxxon9]

Thank you so much! I wasn't too concerned about siphoning, but you've helped to answer my questions. I'm a beginner and have watched numerous videos by numerous homesteaders/preppers over the past 9 months - and still I have those "newbie terrors." Videos like yours are encouraging and calming. Canned my first batches, raw pack chicken breast chunks, ground beef and salsa verde. Today, I'm doing bone-in chicken! Thanks so much for sharing your knowledge and experience! 🥰

[@SuttonsDaze]

You've got this!

[@kathydias5070]

Thank you so much for this video. You have explained so much that I could not figure out.

[@sandypacheco2297]

Thank You for Giving Information. 🤗👍all ways Love Learning

[@harvestenthusiast4519]

I really appreciate you answering the question that I had so glad KZbin 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. 🙂