I did this and had siphoning happen. Did you? Too full?

CajunQueen's LifeJourney me too! Thanks for watching!

Thanks :)

Thank you for watching! Happy to help :)

I'm canning some right now

There are two ways of gauging pressure, a dial gauge and a weighted gauge. The dial gauge is more precise and allows you to can at 11 lbs pressure for your altitude. The weighted gauge normally has only 10 and 15 lb settings. 10 is not enough and so you would have to use the 15. This is the official canning website by the FDA. It is worth reading. nchfp.uga.edu/how/general.html

SuperSaltydog77 Thanks! This I have to make all the time. It goes quick!

I make a few other home canned soups. I'll try to make videos as I can them in the future. Thanks for watching!

It is very delicious! Thanks for watching :)

Thanks :) alphabet noodles are so cute! good luck with your soup.

thanks :)

Frank Dellatore earlier video. I know how to edit now lol!

I agree you had a superior product up until the no finished product.

Nick Freyermuth i

Dawn Finiff I can't remeber the brand, sorry. I got it Ross years ago.

Thank you for watching! I'm glad I was able to clear that up for you!😀

Yes the leg and thigh together are the hindquarters :) thanks for watching!

shelia french Thank you! I always put carrot, onion, celery, and garlic. Then I use what ever spices tickle my fancy lol! I wish I could tell you!

I have a 23 quart presto and a 16 quart presto. I'm using the 23 quart in this video, it's nice because you can double stack pints but it is bigger to store. I like prestos because they are lighter and easy to use. they also have a great price point. Thanks for watching!

I have a 23 quart presto and a 16 quart presto. I'm using the 23 quart in this video, it's nice because you can double stack pints but it is bigger to store. I like prestos because they are lighter and easy to use. they also have a great price point. Thanks for watching!

mdeporres19: two years age I bought the same canner from Walmart and a dozen pint jars for 90$. I've not had a single problem with it.

The newer made in the USA ones are fine. They should ping like normal. The older made in china ones sometimes made a louder suction noise or none at all.

You can add a little parsley or thyme but be careful the spices and herbs can intensify when canned. I would not add sage it tends to get bitter. You can always add herb when heating it to eat also.

@@annetterose8948 Thanx so much for getting back to me.. I was going to add sage😬 You probably saved my 21qrts. of soup... 🌷🌷🌷🌷

you will put the Bay leaf(s) in your broth while simmering it on the stove and remove it prior to putting your broth into the jars, don't put it into the jars because the canning process will intensify the bay leaf and it could become overbearing for taste.

You can use either or really. Stock is a bit thicker than broth and has a tad bit more flavor, but I don't really notice much of a difference when I have canned both

Catherine McCandless it is not usda recommended to pressure can zucchini. That said if you sont mind it extremely soft and mushy I'd try it. It's a quality issue not a safety one. Hope that helps!

Rice is not approved for home canning. It would cook too long and be a mushy mess at the bottom of your jars. I recommend pre cooking and freezing brown rice, then add it when you heat your canned soup. I hope this helps. Thanks for watching :)

Annette Rose thank you for this information.

USDA recommends 1 year on all home canned foods. I believe they are good as long as the seal is good, they may loose nutrients and change color over time though. I try to rotate no more than 3 years.

Thank you @@annetterose8948

I used the bone in chicken to make the broth. It's easier to get off the bone when cooked. The canning process will cook raw chicken. You can can it how you'd like :)

Charlie D I she she doesn't bother to answer viewers questions, me no come back......

@@stclairstclair this video was made three years ago ...lol....who knows if she's still alive? Hope so!!! Just saying. That, and her life could of changed dramatically since three years ago up till now... especially in the past year as the whole world had gone crazy eh?

You need to understand that the water level went up after she put her full jars in there, which should happen. Hope whatever you were working on turned out ok. Btw, this video was done three years ago. Hope the gal is doing well 😉

@@huemanexperience1738, Thats fine and I can understand, But when i need answers this video wont help me if its a dead channel, And everyone after me will waste their time asking a question to a brick wall, I said that because some channels never bother to answer questions. Im still answering questions from my ten year old videos.

@@stclairstclair glad you are...you're a rare one 😉

Unfortunately not. The ingredients are low acid and need the higher temperature of the pressure canner to process safely. Presto makes a fairly inexpensive pressure canner and they are easy to use as long as you follow all directions. Hope this helps :) thank you for watching!

Claudette, depending on your location and time of year, there are several options. (1) My refrigerator can handle a big pot. To do so, the chicken could be put into large zippered plastic bags to be tucked into crisper drawers or nooks and crannies. (After both chicken & broth have been cooled.) (2) An ice chest / cooler is an asset when doing bulk canning. Chill the chest. Then, add pots of cooled stock, (and/or) bags of prepped foods (raw/cooked, etc) and ice. If you have freezer space you can make your ice ahead of time. Make block ice using shoe box size or similar plastic containers. I prefer freezing water in 2 liter soda bottles and l liter/quart size juice bottles. Fill with water, leaving headspace for freezing. Loosely cap so air can escape as the water freezes. Tighten cap after freezing. I prefer these for a number of reasons. No water in the bottom of the cooler from melting ice. These bottles can be used over and over again, without refilling. Just wash the outside and return them to the freezer. They can also be used for emergency drinking water, if bottles were sanitized before the first filling. If drinking water is one of your goals, I'd refill them with fresh water from time to time, after using them to keep foods cold in an ice chest. (3) If you have the space and budget, consider buying a second hand 2nd refrigerator. Especially if you do a lot of bulk canning. Even a large dorm sized one will help free up space in your full sized refrigerator to help accommodate a large stock pot. (4) One more option is to transfer the stock to smaller containers, if that will allow you to get it into refrigeration, whether it's an ice chest, freezer, or your kitchen refrigerator. Or a combination. Stash a couple of quarts in the freezer, if necessary and simply thaw the next day, for example. (5) In winter, put the stock pot outdoors in a non-heated, but protected area. Temp in the area should be 40F or below for the duration of the stay outdoors. Perhaps a screened porch. Perhaps a small storage shed. Even a vehicle trunk may be an option, if the temperature is conducive. Hope this will spark an idea or 2 that'll work for you and your circumstances.

patricia endris Not if your canner was at the right pressure the whole time. Next time add more water to your canner before starting. You do not want your canner to run dry.

Pardon the intrusion..Patricia you need to understand your heat source and canner better.. Trust me it took a few times myself..We can soup all of the time and know what temps are best for canning through the process on the stove..Yes use the right levels recommended for the canner water.. but using the least amount of heat to accomplish the task reduces the siphoning..The soup is going to expand as it cooks and the hotter it gets the more it expands.. which is what is the cause for siphoning.. with small mouth jars you have a smaller volume of air being pushed out of the jars in the cooking process.. using minimal heat to accomplish task reduces the water loss in the process.... And reduces the cool down time as well.. Tinker with the timing and heat adjustment.. just don't let that rocker stop..AND KEEP NOTES

a pressure canner must cool down naturally before you can open it