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

[@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. 🙂

[@bluerivercountry]

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

[@terraranch1459]

Did you soak first?

[@bluerivercountry]

@@terraranch1459 Nope…. I did the no soak method. They were perfect 🤩

[@beachbums2008]

I can pinto beans alot in my ALL American pressure cooker canner

[@Pine-uc7pm]

Thank you for this video, Linda.

[@terraranch1459]

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❤️

[@paigesteele4406]

Try canning just raw beef chunks, easy and delicious!

[@bsjourney8545]

Best way is to jump in - try raw packing meat like beef or chicken, something easy. You will fall in love and ohhh the possibilities 😀 follow all of the guidelines and you’ll do great!

[@scratchmadehomestead9343]

Thank you! Great info!🙏🏻✌🏻❤️

[@TessCooks4u]

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.

[@starkatty4418]

Oh Linda thank you so much for the information!!! This old bones is new to canning and I love my All American canner! I have only was able to can chicken and had a little of siphoning but the water was clear and my jars are tight as can be. They were canned in 2020 and we have been so busy helping my son with his deployments that I haven’t been home but I am hoping to start again!! Again thank you so much for the wonderful explanation!!

[@COWELLGIRL]

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

[@MissChievousRN]

I had 5 out of 7 jars of turkey and veg siphon. I've never had anything siphon before and I was sooooo 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.

[@donnaingle1359]

Great information

[@jendonofrio7451]

Thank you so much Linda for the great tips. It’s so nice to know people that are knowledgeable in a lost art …. that has made a comeback! When I was growing up in the 70s most of the mothers canned and had jars on the shelf. Now since the pandemic I too have started canning again. It’s not just that but I want to know what is in my food and stay healthy the rest of my life.

[@CookingwithCatLover0330]

I love these videos. Thank you for doing these chats and Q&A's. I am learning so much.

[@tstrand4689]

Thanks for the great info, Linda! I always get a little siphoning when I water bath can pears. Nice to know a little siphoning is acceptable. Thanks for sharing your talents.

[@Nick-gi6ym]

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

[@onlybev1]

Hi Linda. You always describe things so well. You are a wealth of knowledge that this girl has learned so much from. Thank you so much for keeping on. Love Bev from Oklahoma

[@lindarobb3868]

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.

[@christinacarpenter4419]

Great information. I have been canning for about 4 years by myself and years with my mom or grandma. In all the years I had one jar of green beans that the seal popped and I had mold.

[@mariejustice1402]

finally no siphone tonight. I did the gradual up an gradual down. once I could take the gauge off, I did 10 mins to open and 10 mins while lid was cockeyed and 10 mins completely off. my bushes bb look beautiful. I hope I got it figured out now. these were 10 pints. I'm going to do the same tomorrow so we'll see. ty Linda

[@lorindabritton6454]

Thank you for sharing ❤. You are the reason that I can now.❤

[@phyllis48]

Thanks for the great information. Take care and God Bless.

[@georgina979]

I canned the herb potatoes and potato leak soup and both are amazing! Thanks for the inspiration for both. As you mentioned, I saw a video today of a rebel canner promoting dry canning potatoes....I don't need to get sick over potatoes. Otherwise, I'll just do without canned potatoes. THANK you for sharing your knowledge and expertise.

[@Archie724]

Great tips Linda !

[@darleneneumann5182]

Good info for us all to follow

[@cherylross5322]

Wow Linda, such good tips! Rebel canners are taking risks all over the place and it's scary! I hope to get a canner soon, but I won't be taking risks with it.

[@lindahopkins4091]

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?

[@janamiles597]

Thank you Linda. I wanted to know about siphoning and flat sour

[@g-whiz286]

I would like to more about that as well. After the jars have been subjected to 240°F for an extended period of time, there shouldn't be anything left alive in that jar. What heat loving micro-organism is left in there to cause souring?

[@ajeatoo]

Just fyi new this past year according to the NCHFP headspace for chicken has changed to 1 q/w inch headspace! Surprising!

[@crystaldanos922]

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

[@Angela_Alaimo]

@Crystal Danos Here is what I do, with the caveat I have a gas stove and an All American I have the burner on med high from when I lock her down until I hit 10lbs of pressure and the jiggler gets going. I may or may not lower the temp when pressure gets close to 10lbs, it seems to depend upon the contents! Maybe? Anyway... Then I lower the temp to medium low, tweaking it a little up, or down, to keep the jiggler going 1-4 times a minute, as my canner's directions call for. Medium low is my >sweet spot

[@onlybev1]

The sweet spot is not what you begin with. Depending on cold start or hot start. you increment up as you go. Don't start on med-high if you have cold pack ever. I have done hot pack before. I do not start at high heat. I usually start at med and go up. Don't want to shock those jars. Happy canning. Bev

[@Angela_Alaimo]

@@onlybev1 Thanks for that clarification. I missed the first step of having the water heated, or not, from the beginning, when the jars go in. Good catch

[@varn4heros]

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

[@lonnieanderson4408]

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

[@g-whiz286]

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.

[@bbfreetube]

Sounds like a good idea. Thanks

[@RJFord-xs2os]

Great video! Do you have a canning spinach video? Canning greens would be fantastic.

[@shirleystrinden477]

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

[@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

[@sandilane1405]

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

[@AboutThatMuch]

thank you for this video. i wish in the uk we could get pressure canners i have a steam canner but would love a pressure canner.

[@g-whiz286]

You can't pressure can in the UK?

[@AboutThatMuch]

@@g-whiz286 we can't get the canners here in the UK.

[@saramccoy4622]

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.

[@marthabsmith1306]

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?

[@beachbums2008]

I think you tighten the lids toooo tight before you put them in the canner. Especially the wide mouth lids! Put the lids on alittle over fingers tight before processing next time.

[@ciliap]

@linda's pantry I've got a glass top and a 930. I've heard so many mixed things about pressure canning on glass top. I also happen to have a presto given to me i've never used. In short, I've been using a camp stove over propane but t's a bit of a pain due to disassembly etc. also i find doing it outdoors creates flux in temps and flames etc. Anyways I'd love your feedback!

[@jess6327]

You would need to check with the stove manufacturer. My parents have a 921 and glass top and its fine but some stoves arent. If you still have the manual i would start there. Happy canning!

[@keepingourhome7271]

Never had an issue with my Prestos, big and smaller, on glass tops. I’d be worried about the weight of the AA ones, though.

[@suzie2080]

I bought some flats and lots of them from "Choice"? I have had trouble with them buckling. I have never had that before. I will probably go a little slower with the process and see what happens.

[@beachbums2008]

Are you putting the lids on to tight before you place them in the canner? Put the lids on finger tight plus a "little " that's all!

[@suzie2080]

@@beachbums2008 I canned pizza sauce tonight with a variety of different brands of lids. I did the whole process slower and they all sealed perfectly. I think sometimes I get the heat up to fast and pull them out of the canner too soon just to get it done. Thanks for the advise though. I appreciate it.

[@sandilane1405]

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

[@Nins-niche67]

I had flat sour once. I canned 56 quarts green beans and didn’t space them out enough on the counter to cool off in a timely manner. End result… disappointing for sure.

[@secretsiren6769]

I marked my stove..:. Trial and error

[@julietaylor63]

HI Linda. I wanted to know about the sweet spot on the stove for pressure canning. Is the sweet spot always going to be the same regardless of how many jars are in the canner? Thanks

[@g-whiz286]

The sweet spot is the temperature or flame adjustment that allows the "jiggler" to do kind of a slow, sexy hula dance (plagiarized from Sutton's daze). A gentle pfft, pfft, pfft, every second or so. Too much activity (like a steam locomotive going up a mountain pass) and you'll loose all your water and possibly run your canner dry. Big no-no. You do want it make some kind of sound every second or so because that is telling you that it is maintaining pressure and more importantly, that temperature required to kill pathogens.

[@katg.2628]

Linda I’m wanting to get the all American canner - do you have a good book for using this type canner with instructions and suggestions/recipes. Will be first time user. TY

[@secretsiren6769]

I find the USDA guidelines to be the best, especially for a beginner. You can get it free on line. I bought the book because you can’t depend on the internet to be in service if it goes down. It was like 16$ on Amazon. Worth it

[@beachbums2008]

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

[@jonathanjars]

When I’ve canned potatoes in the past, they practically turn to mush in the jar. I follow the directions but I feel like blanching them makes them cook too much. Do you think they are safe to eat when they turn to mush? They sealed, but they are practically mashed potatoes in a jar. Do you think it would be ok to can them without blanching?

[@g-whiz286]

This happens to me when I try and do russets. Red potatoes seem to fair better.

[@jonathanjars]

@@g-whiz286 thank you, I will have to try red potatoes next time.