Hello RoseRed Homestead. Thank you!! Thank you!! Thank you!! Finally I understand finger tight and siphoning. You have no idea what this micro-training meant to me. I was so grateful I just cried. I love preparing foods for my family to go into storage and since my mother and grandmother have all passed I had no one to go to that had experience in canning until now. I thank you. Please keep vlogging because we need it

Finally! Someone has explained this to beginners! I really kind of hate the term “finger tight” because it’s so ambiguous. You’re a real treasure to this community! Thanks!

I knew where I could find the right information about siphoning from! And a wonderful, explanation, visualization and explanation!

I lost sleep last night worrying about the siphoning of my jars, and is the food safe. Im new to canning so unsure. watched several of your videos and it helped so much to see that I needed to slow the cooling process.Your 60 years of experience is invaluable!! I love your red hair RoseRed. Thank you Shelley

I just love how you thoroughly explain things.

My Grandma had taught me about “finger tight”, but never talked about “siphoning”…I feel completely prepared now after watching your video- Thank you again for much needed information 👏🥰

I've told you again and again, you were born to teach. your videos are unlike any of the others. You explain everything clearly and thoroughly. Thank you so much for sharing your skills with us.

You speak and teach like nursing instructor I had😉

Every time I have a question, you always come thru. Thank you for sharing your expertise 🌺🌺🌺

Love that you explain what is happening inside the jar. Thanks for sharing this info. Preparing for a canning day today.

Thanks for the explanation!!👍😎👍

I am so pleased I found your channel, I have been preserving food for years, but I am fairly new to canning. Very few people in the UK "can", and those of us who do, find buying equipment difficult and expensive, it has to come from the US and the shipping and duty triple the US price. Water bathing was always called bottling here. I admire your rigorous methodology, and following your advice has put my mind at rest as to how safe canning can be if the rules are followed.

Thank you for answering so many of my canning questions. As a beginner, I am still in much doubt and question everything. I just want to be safe and keep my family safe.

I just love how you thoroughly explain things .Finally! Someone has explained this to beginners!

I am so glad I ran across this vid before trying to can. I would have blown the top clear threw my ceiling 😆 🤣

THANK YOU, for explaining so clearly; my professor, my teacher. Always love, love, love your videos.

Thank You! First time pressure canning in new house. new stove. and new canner. Had trouble keeping constant pressure and had siphoning. Was ready to throw out and throw in towel. You have saved me! I could not find info on internet. I FOUND YOU! THANK YOU!

Love your "micro moments"... Genius idea. One moment of info with you is like an hour elsewhere!!!

Thanks so much for being so concise with explaining what WE all need to know about canning.... Appreciate you always being a kind and understanding teacher. Best canning channel, especially for beginners... Or those of us struggling to remember what we kinda learned when we were 6 or 7...

Excellent discussion of both topics. I'm saving this to recommend to newbies. Finger tight ought to be explained this well on all videos for beginners. I had more frequent siphoning problems in my early canning days. I was using a gage on an electric stovetop and had difficulty finding a balance. Frequent fluctuations thus frequent siphoning. I switched to using a weight. This has been much easier to work with. Siphoning is much less common.

Excellent explanations! I was worried about falling asleep after turning off the stove. Sounds like the slow process of cooling down while still in the canner is just fine. Thank you.

Thank you so much for sharing!! Now I have a peace of mind.

Thank you for the great explanation. I Will pay closer attention from now on. Reminds me of going to the doctor's and being told to don't do this, do that, with no explanation, and then ignoring it because I dont understand the reason and importance behind it

Thank you! I’ve dumped 8 jars of Chipotle Chili because they siphoned and I thought they might not be safe! I’m glad I found this video. I have another eight jars that siphoned!

I've been struggling with siphoning the past year or so. After seeing this, I think I'd better take my lid for calibration. My weight does seem noisier than before, but I've been afraid to let the gauge drop below 10, so I told myself I must be imagining it. Thank you! Now is certainly not the time to be ruining food.

You got the finger tight part right. The rings only need to be tight enough to hold the lids in contact with the rim of the jar. I regularly tighten the rings on my jars with one finger. Well, two fingers. I hold the jar in place with one index finger pressing on the middle of the lid. I tighten the ring with the other index finger by dragging it on the side of the ring. I do this for water bath canning as well as pressure canning. I have virtually eliminated siphoning in my canning sessions. I often hear lids pinging as my pressure canner is cooling down. When hot water bathing, lids are pinging before I have finished taking all the jars out of the canner. Siphoning is really nothing more than jars boiling over, most of the time. Some siphoning is caused by product expanding into too little head space. Some is caused by having the heat turned up too high and boiling the contents of the jars too hard. Sudden/rapid pressure changes will cause siphoning if that change is a reduction of pressure. Temperature change has a role that is limited to the extent that it causes a pressure change. Siphoning is the result of a sudden loss of pressure in a jar causing water in the jar to flash to boiling. As an example, if the canner is depressurized by popping the weight off, the pressure in the jars will be higher than in the canner. If that pressure difference causes the jar to vent rapidly, the water in the jar will flash to steam causing the jar to boil over. Another example is when the rings are too tight. Pressure builds in the jar and prevents the water from boiling even as the temperature is rising. When the pressure is great enough that the jar finally burps, the pressure will drop in the jar and again, the water will flash to steam and the jar will boil over. I can visualize what is happening, but have a hard time putting it into words. If we could see inside a pressure canner in operation, we could get a demonstration of what is going on. I would imagine someone with a bit of a physics background could explain all this a lot better than I can. I really enjoy your videos. Thank you.

Great explanation on finger tightening and siphoning.

Thank you!!! Was about to toss out 3 pints of bbq sauce! You are the best! Love your channel!

You are such a gem! I appreciate you telling us the sound of the jiggler. I can’t thank you enough!

Love these shorts you are doing. Great video

Miss Pam, Excellent video!!!! You explained what finger tight is and what siphoning is. And what causes siphoning and how to avoid siphoning. Brava!!! SO impressed with your Micro moments!!!!

thanks for clarifying the safety issue with siphoning. i'm going to be more careful with my headspace. all jars sealed though.

I just discovered your channel a few days ago and I must say I am highly impressed not only is your channel calming because you explain everything so diligently, which reminds me so much of my grandmother, the most amazing part about your channel is that you touch on topics that no one else does on KZfaq and it's so frustrating to a new canner like myself who just started about a month ago when we can't find these beginning topics like we need to have information on. I saw your video on tomato powder I have been doing it since last year and everybody made fun of me but now they are all doing it. I hope you keep making videos for a very long time. Sending much appreciation from Lexington Kentucky.

THANK YOU!!!!! For answering some of my concerns as a newbie canner.

Perfect. I have been trying to understand what had been happening and Rose explained it. Thanks.

Awesome video thank you ❤

Thanks! Great information as always!

Thank you so much for this! My second time pressure canning and this was very helpful ❤

Thank You for these videos. I’m canning tomatoes today.

In my mid sixties, I canned for the first time about a month ago. Water bath and pressure canning. I searched all over the internet trying to figure out what finger tight really meant? Being a man, I tend to over tighten everything. I definitely started out with my rings too tight, but slowly forced myself to back off. But this is the best explanation of what finger tight really means compared to everything I read.

Awesome explanation of siphoning! Well done! 👍

Hello lovely RoseRed! I am a novice canner here. Brand new, inexperienced, baby canner, yes, dare I say, virginal, lol. You just answered two questions I had and I am feeling much more confident now. Thank You!

Thank You!

You are so educational in your videos and you are my go to! Thank you!

Sound effects ACCURATE! Great video.

Thank-you . I rely on your expertise often . These two topics are a common issue & your tutorial is much appreciated !

You are a walking canning encyclopedia!!!

You answered my questions without me even asking you are a very thorough in your explaining thank you

Thank you for those very good demonstrations.

This is exactly what I needed this morning. I pressure canned ground beef and beef chunks and had a couple jars with ground beef sticking out above the liquid. Thank you!

Nice 👍🏼 job! Well explained and answered anticipated questions! Thanks!

Good explanation! Thanks!

I think I found my answer. It’s the temperature change. That’s why I have syphoning happening. Thank you for this video. I knew i had seen it before. Mahalo!

Thank you! I canned pinto beans today. The jars done in the Presto had little to no siphoning. The jars done in the AA had significant siphoning on some of the jars. I took my weight off when the gauge got to zero, but the pressure wasn't all out of the canner! I had significant steam coming out of the spout. I am thinking that probably caused the siphoning on the AA jars. I will have to remember to wait longer once the gauge reaches zero. Thank you for this video! :)

I was about to throw away a whole canner full of food because of siphoning... but you (once again) saved the day. I also learned that I need to tone down my pressure canner cause it makes too much noise not the sound you demonstrated as correct more the sound you demonstrated as incorrect. So I will work on that, as it's no doubt why they all siphoned.

love the way you explain evereything..tyvm

Whew!!! New canner here and I canned 26 quarts of green beans and most jars siphoned some. I was concerned about if they were safe to eat or if i needed to use them quickly. All the jars sealed and now I can rest easy. Thank you!!!

Great video and topic. Thanks!

Thank you for all the excellent videos on pressure canning! I’m 70 years old and have just for the first time tried pressure canning with meat. I saw your video for beef stew and tried it. I only made three quarts for testing. I have a gas stove and found it hard to keep temp even. Here where I live I only need 10 pounds of pressure and before I knew it my temp had gone up to 15! I started to panic and slide the pot of half heat to cool back to approximately 13 pounds. I was not able to get temp any lower and it still fluctuated. I had to stand and watch the temp the whole time and It never jiggled! After 90 mins I let it cool for approximately 45 mins then opened it and found with sip

Great information! Very timely for me.

Thanks! I just canned 7 quarts of your squash soup base last night (used kabocha instead of butternut) and had to explain to hubby about finger tight and then we discussed the siphoning in 1 jar after removing from canner. Love your videos and crave your knowledge ❤

Shared to my page. My page followers often ask about this.💗

Thank you for sharing your knowledge!!

Thank you again for teaching us newbies. Now I know why we leave jars in the canner after opening the lid. I tighten then reverse a tad on the ring, read that in my first pressure canning book...but why? Enter Rose to explain in detail! Didn't even know about siphoning and where to draw the line on safety. Whew...Thank you again

I just love watching you!!!! I ❤ canning and getting tips from you... God bless you and I pray Jesus is your Lord!!!!!!🙏🏼🙏🏼🙏🏼

Good vidjéo for those folks that missed out on garden time with Grandma.

Thank you!! I literally almost threw out half my jars thinking they were bad!! I’m a new canner and having been trying to figure out what the heck I was doing wrong. Such a helpful video. Thank you!!🙏🏻

Thank you!

Oh my gosh! This video is exactly the help I needed! Thank you soooooo much.

THANK YOU! In a few short moments I LEARNED SO MUCH that I needed to know👍🙌🏻🙌🏻🙌🏻

I adore your micromoments.

Thank you for this video! The other day I canned some pulled pork and was thinking I did everything perfect but still had siphoning on about half my jars. I was shocked and then worried about the food safety. I feel so much better and all my hard work was not wasted! I do see the error of my ways. Haha! Hugs!

What a great expiation of siphoning! Please keep teaching us newbies so we won't be afraid to can. I learned the hard way to let Nesco small electric canner cool down, sometimes for 35 minutes the food isn't going to go bad if it has to sit in the canner for a while, you just won't hear the lids pooping. Thank you again for your wonderful teaching. Would tell us why some canners leave the rings on after processing, and some don't?

thank you! I have been canning soup in my IP Max and getting syphoning. Its good to know its safe! Bravo to your channel, I am learning so much!

Excellent Lesson Today!!!!

WOW SOUND EFFECTS !!!! As always, enjoy your videos. Be healthy, stay safe and many blessings. Morgan

So glad I found this I had no idea what siphoning was!

Great explanation. Thank you so much.

Thank you so much for this video. I have just started trying to pressure can meats. I have had some minor siphoning and feared I must throw out all of that meat. Your video gave me the confidence to keep that hard work and continue with canning meats. Thank you so much. ❤

Love your jiggling impression! You are great...Love ya😁

Thank you so much for explaining that simply. I feel much better now.

I enjoy every video you create as you are a natural teacher. I love your scientific approach, and trust you to understand the process. As one who started canning 46 years ago, I would appreciate your input (and the use of your data logger) to address the pressure canning of "rebel" foods like ham, milk, corned beef, bacon, etc. I am not a rebel canner, but I don't think the government will be testing those before I die of old age. You know the saying, "Inquiring minds want to know." That describes me. If you, using your scientific method, were to determine the safety (or lack thereof) of canning some of those items, I would trust your results.

Rose deserves an award for her impersonation of the pressure canner 😅

Such a great explanation. You really made me feel like I know figure right and syfaning. 😊

Thank you so much I have learnt a whole lot from you thank you again to you in your husband God-bless you take care See you in your next video

I just experienced siphoning and looked to see if you had a video. I was so relieved to see that you did because I knew you would explain it in an understandable way! I thought four quarts of zucchini were ruined until you said that it would be OK as long as it’s over the halfway mark. Mine are only an inch to an inch and a half down. I don’t think I had my lids quite tight enough. You are the first person to explain finger tight so that it made sense. God bless you!

I can't thank you enough for posting this. I am new to canning and most of my jars were not sealing. It was so frustrating, I didn't understand what I was doing wrong. Thanks to your video I found out, it was because I was turning my wrist. I did your method and ALL my jars sealed. Thank you again - you are a blessing!!!!

This was very helpful! I suppose I ruined all my apple pie fillings. I just did a water bath recipe but I only put water up to about the shoulders of the jars (I did sanitize them first). There was some siphoning which is why I came to your video but you mentioned that the jars should have been fully covered. I am so sad after all that work and apples!

Thank you I wasn’t sure about this. It has help a lot. God bless you . You are wonderful help here to all of us.

your videos are so interesting .and so much to learn about .❤

Woah.... Exactly what I needed in a short tutorial. I typed in "canning jars to finger tight" and voila!!! Perfect I was having so much siphoning so this explained it all. What a great page to subscribe to.. Thank you

I want to say thank you again for sharing your knowledge! I have two nesco pressure canners and have been canning a lot of meat. Every single batch has siphoned and it made me so uncomfortable. I'm glad to know that it is still safe. My jars all still sealed, even though the outside of the jars were dirty with juice and grease. I washed the jars with soap and water...hope that was okay. The seal is tight, jars are now clean.

Love the sound effects

Great information on something I have been struggling with!

Thanks this was really helpful.

Thank you 😊

Good info. Thank you again!

Thanks so much for the information!!! Always glean some new information from your videos!!!

It’s such a pleasure learning from you! Thank you for sharing your expertise!

Very important things to know in pressure canning, thank you