also please remember also that in 2017 the the jar design changed an if you go the bottom ring you will find it is no longer an inch on the newer jars..I've had full just above the neck in order to stop the sipling..just a thought to think about... Blessings

I’m a new canner and this answered my questions, thank you! I’m so glad I don’t have to throw out my freshly canned food.

It's like you read my mind! I just had this problem with my pork tenderloin! I did everything right, but had leakage! Great seals.....but I still worried. Thank you for making this video!!!!!

I’ve become much better with my siphoning as I grow in my skills in pressure canning. I remember my sweet potatoes! Most of them siphoned to half jar. Oh dear, was I worried. I’ve already eaten thru them, but today, I’m so much better!

Thank you! I think you helped me diagnose my problem, and you reassured me that my beans are still safe to eat.

Leisa just did a video on this also. Great minds think alike. Love our homestead community. Thank you for such good information. I can tell by your videos that you’re a teacher. I was always able to learn from teachers like you because you’re thorough, visual, and calm. 👩‍🌾💙👏👏

I'm new at canning. Today I pressure canned 7 quarts of vegetable soup. I had a bit of siphoning.......so glad I watched this video. Thank you so much!

I really appreciate your common sense and the fact you follow approved methods. Invaluable information you are sharing with newbies who chance upon your channel. Your self and kitchen and equipment are so wonderfully clean, so important! Some other channels give good advice, but mixed with unsanitary kitchens and hands. I hope you continue your positive influence. Thank you for all you do! 😊😊

Canned 16 pints of raw pack chicken yesterday. All sealed. Had a bit of siphoning. Suspect it was from 1 jar because the top part of the jar was sticky. Why? As you noted, I don't have a clue. Perhaps the ring was too loose or the ring was too tight? Thank you for going over a situation that I'm sure most of us face while canning

Excellent info darling! Thank you so much. I'm new to pressure canning, but I've put up two dozen meat chicks, some deer from last season to save it from freezer burn, pork and beans, of course the lovely chicken stock and some pork shoulder I caught on sale! lol I need a larger cupboard as I've jumped in with both feet! I love the feeling of food security, but knowing exactly what ingredients I'm feeding my family makes me feel even better! I wish I would have started years ago, but I'm here now and am getting plenty of practice before my garden really keeps me hoppin!

That reggae vibe at the end was sweet. Thank you for the video and for all of your hard work. Your dedication is greatly appreciated.

I just pressure canned pinto beans and noticed less liquid, even when I had presoaked them. Thank you for this info!

Thank you. This happened to me today during my second attempt at pressure canning. This was raw stew in quart jars. The jars still had basically the same amount of liquid in them when done and all appear to be sealed well but it is good to know they are safe.

Thank you for sharing this very informative and educational video. I'm new to canning. 👍🏻👍🏻

It's always nice to have a full jar of content but it doesn't always happen. Great topic!

I'm new to using preasure canner and very nervous. Yesterday I canned apple sauce and experienced leakage. Your video helped alot. All of my jars did seal. Thank you.

They changed it to 1 and 1/4 headspace on chicken in the new directions due to siphoning.

I had siphoning when pressure canning milk. After 14 months it's still taste good.

Even if there’s no obvious siphoning, my headspace is always lower by at least 1/4” or so when my jars have cooled.

Thank you for your valuable advice. I had just canned 28 qts of beans, and the siphoning pushed out 1 1/2" of water (most likely due to the pressure canner losing pressure fast). I was worried I'd have to re-can them all. Very relieved now.

Thank you for a great presentation and great information. ❤️

So I glad I found your video! I pressure canned 50 lbs of wild mustard greens I picked and half my jars lost almost all of their liquid!? It was so much work to pick wash blanch and pressure can I was worried.

Thanks for this video. I'm still new to canning and had this exact same condition on my last canning of chicken. Thanks for the insight 👍

There is something with water bath canning whole blueberries based on the proper usda methods.. no matter what I do, water bath canning whole blueberries are the only food that consistently cyphons all over the place. I have been canning a long time now and been watching your channel a few years. To this day I have never found a single youtube content creator who has ever had this experience or has spoken about this issue.. even three other people I know in my own area has the same problem and it only happens with water bath canning blueberries.

Great topic.

Thank you!

Good information, thank you!!.

Phiewwww I thought I had damaged the content of my jars today but this answers my worries. Thank you ;-)

New Canner here. So thankful for this video, helped alot!! I'm canning stew as we speak and lost liquid from a couple jars...and I had one burst :( Thank you Thank you Thank you!

i just pressure canned for the first time, i believe i way overstuffed and had siphonage, because i started smelling beef stew while pressure cooking, well i waited and when i took lid off there was dark broth in canner. so i believe you said it would be ok as long as seal is not broken, ill be crossing my fingers, as i check seal when they cool down

Thank you! No longer worried!

Thanks. I canned my 1st beef stew and had minor siphoning. I'm guessing because I have a electric glass top and it takes several adjustments to get the perfect jiggle of the weight. 🤔

Thank you so much!

Thanks for the insight, I had more than half liquid loss with my chicken. I know I didn't vent long enough. I'm gonna freeze these jars and hope to get it right next time

I love these videos. I did have siphoning on my last batch of chicken soup. The lids all sealed and the jars are pretty full. I think I didn't leave enough head space. But at times, my canner is still seeping from the lid. I have full pressure the whole time and the weight is jiggling and doing its job. The jars come out sealed. Just not sure what's up with that little seeping. :/ I will be canning more beef and looking into your recipes. Thank you!

Happy Canning!

I've also found don't turn heat to zero turn heat down to half and bring down slowly

This just happened to me last weekend while water bath canning pears.

Very helpful. Thanks!

thanks! very good info

I brought a pack chicken canned and ended up with not much probably half water. Could that be because the chicken is dry should I add more water before I can to the jar?

great video thank you

I think I had siphoning when I pressure canned cooked hamburger. It was the first thing I canned and, though I followed the instructions to a T, I was unfamiliar with my stove temps and the canner got up to like 16-17 lb for several minutes. I panicked and let some steam out to get the pressure lower and eventually got my stove regulated. The canning book called for 10 lb, but I believe it pretty much stayed between 12-14 lb for the rest of the process. Everything sealed, but the fats very much line the inside of my jars, also the meat that is above the liquid line is a different color. I have been quite worried it's simply not right, but 🤷‍♀️. All thoughts on the matter are welcome.

I just discovered ground beef that I canned in pint jars back in 2016. There is NO liquid in them at all. I’m guessing they have to be discarded. I didn’t know about siphoning. Thanks for the lesson!

Thank you very much

Maryanne, to add to the list of things that MIGHT cause siphoning, could improperly cleaning the jar tops before adding the lids-or not cleaning them at all-lead to it?? Or would that just cause them not to seal?

Thank you so much. I really needed this information. BTW, what if the liquid goes to the bottom of one of the jars?

Thank you 😊

THANK YOU

I am a longtime pressure canner. I do NOT ever have siphoning regardless of what I might can. It is all about maintaining a constant pressure in your canner not letting your pressure go up and down, that's what causes siphoning. I don't have to listen to a rocker I just need to observe the pressure dial and adjust accordingly.

Yes but when the liquid leaks out of the lid even if its just a little bit, does it not ruin the seal since the seal is no longer clean and now compromised?

Did 7 quarts of ground beef teaching a friend to can and we had siphoning of one jar. They all sealed. Her brand new canner did have some bubbling in one area of the lid on her brand new All American. Any thought

Great advice :-)

I only had one jar left with 1 inch of water when I canned white potatoes . Are they good looking term as long as sealed? Asks the water has thickened so much uh in other jars. Any advice?

Is Knorr’s Chicken Bouillon SAFE FOR USE as a seasoning when pressure canning

I used the american canner to do carrots, the wt. jiggled the whole time instead of 1-4 times per min. I got the canner to the right pressure and kept it there the right amt of time, but like I said the wt jiggled const the whole time, will the carros still be good? THX

I think i may have overfilled a jar.

I am worried. Only doing my second batch today. If you have to wipe the tops with vinegar before putting the lids on, doesn’t the siphoning dirty the rims and prevent a good seal. My lids are on tight, but I am just nervous. Does anyone have any wise words to calm me down? Thanks

I have been canning meat raw and precooked for about a year now. I have watched all your videos and others. I have the American pressure canner that hold 7 quarts. EVERY TIME I can, from the very beginning, I have had siphoning with EVERY BATCH! I have checked the head space....dispersed the bubbles....and done EVERYTHING the instructions say to do. Do I have cause to be really concerned? Should I go back and RECAN all my meat to be safe? I am very puzzled.

What if you have foamy at the top of a jar of canned chicken?

Can lids cause siphoning? Because everytime i waterbath it always happens.

lol I turned on your video and I didn't realize the speed was at only .75 percent.. You sounded drunk, and I started thinking..oh no.. Covid has really gotten her down, she drinking and vlogging.. this could get ugly..lol I had turned down the speed on the previous video that I had watched.. phew.

What happens to my food if I let it process several minutes longer than correct time? Is that unsafe?

I always pressure cook for 90 minutes one time I pressure canned for 75 and ended up throwing everything out

Found your video after cold canning pork- had siphoning! This is my 2nd time canning meats. Now I’m so worried