Best syphoning explanation on KZfaq I found. TY!

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

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. ❤🇿🇦

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

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. ❤️

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.

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

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 😁

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

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 KZfaq 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!

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. ❤️❤️❤️

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!

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.

Thank you, Thank you, Thank you!!!

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.

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.

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.

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

You say not to move the canner; but Presto pressure canner instructions says to move it off the burner, if you have a glass top cookstove; because just turning off the burner doesn't reduce the heat for a while.

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.

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

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

Thank you for being so easy to understand.

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

Thank you for this. You’ve put my mind at ease and I learned so much!! Love you Leisa❤

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 😂

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".

Very straight up and informative. Thank you.

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.

Thank you. ❤️🇨🇦

Amazing detail thank you ❤

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

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

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 😊

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.😊

Thank you so much. I just did some potatoes and one of my jars was leaking liquid. I really appreciate your wisdom. I have just started watching your video. They are so informative. Thank you. Ps. I agree with you about the dry potato canning.

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

Thank you !

THANK YOU!

Excellent Science. However, what truly would have been more retentive education would be visual aides. The majority of people learn most effectively by both auditory and more importantly, visual aides. I’d love to have listened to this real Cooking Science with visual cues. But truly, I did listen and learned what is likely critical information.

You are the BEST,,,, love your videos,, GOD BLESS

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

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

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

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

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 ❤

Thank you so much. I'm diligent about head space, de-bubbling, cold in cold, hot in hot, inspect jars, vinegar the rims. I always get siphoning and it makes me feel less of a pressure canner. Makes me so sad honestly. This helps, thank you.

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.

My veggie soup jars sealed. Took rings off after jars cooled. Saw tomato juice on bottom of lid and on my 1 inch head space. First time to make mixed vegetable soup. Used thawed frozen vegetables and puréed stewed tomatoes. Thank you for video. Any help would be appreciated. Thanks again, Pam

Thanks!

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

Thank you!!!

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.

Thanks Leisa

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.

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.

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! ❤️

Nice headband!❤️❤️

Wow was this timely!! I made beef stew this weekend and it siphoned a lot. I realized that it was because I took it out of the canner too soon. (Mostly because I needed to get some carrots going and wanted the canner to cook if to start them.) I did reprocess the stew and did a hot pack and was more patient. No siphoning this time. Potatoes did break down a bit more, but it will be great for long term storage. Thanks for the information and for keeping us safe. 🥰

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

Thank you! I’m a newbie canner too! Appreciate you and God bless🙏🏼✝️

Thanks for sharing. New to canning, and i only live 36 feet above sea level so my canning pressure should be 10-11 lbs but I only have a 15lb weight that came with the 17qt canner I bought on facebook market. I guess I'll have to get a new weight set. I have been able to keep gauge at 11 lbs sometimes, still trying to find the sweet spot.

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

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

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

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! 🥰

Canned rabbit for the first time today. Got a little bit of siphoning. I thought I did the rings finger tight. But I'll just keep practicing and enjoying the process. Great video

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

Great explanation. Thanks!

Great video! Answered my questions! Thanks

Thank you. Very useful information. We had siphoning happening with green beans using a digital canner and we are pretty sure it is because we were impatient and didn't allow the cool down process to happen naturally.

I'm not sure if "siphoning" is the correct word or even the mechanism causing the jar contents ending up in the canner. Traditional siphoning involves a tube or pipe and the transference of liquid from one place to another. I think the mechanism here has more to do with the contents simply boiling out of the jar during the intense cooking process. This is why head space is so important. Head space gives the contents room to boil without boiling out past the seal. Think of it the same way that a pot of pasta boils over if too much heat is applied. Siphoning can only occur if the pressure outside the jar is less than the pressure inside the jar AND liquid in the jar must be at the seal level. This can only occur if the liquid is bubbling furiously and the "skin" of those bubbles are being sucked out through the seal to the lower pressure outside the jar. I do think siphoning could occur after the heat if removed and the pressure in the canner begins to drop while the contents of the jars are still boiling furiously. This just emphasizes why we want to lower the canner pressure slowly to allow the jar contents to stop boiling (or at least slow way down) before the canner drops pressure too fast. I have found that the problem goes away (or is greatly reduced) if I increase my head space and bring temperatures up and down very slowly at the beginning and end of a canning session.

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

This was so helpful! I found you after googling low water in my canned potatoes. Now I know the techniques for minimizing siphoning. You’re awesome!

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

I have heard Presto Canners are super expensive now. I went to Rural King in Gainesville Fl today and they have the 16 quart for 59 bucks and 23 quart for 89 bucks. You should be able to order online if you don’t have a store near you.

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.

Thank you so much for your video. I've been struggling with siphoning now that I'm back to pressure canning after a 20 year break. I do believe my fancy stovetop is my problem. The burner cuts in and out, in theory it's supposed to be regulating the temp so nothing ever boils over but hmmm. I'm moving soon into a teeny house I'm going to have a seperate place for canning so I'm hoping hard to find an older gas stove to use for canning. I grew up using one I even though I'm in my 50's, I sure miss the gas stove from my youth!

thank you so much!!!

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 ❤

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.

I appreciate this video. If I have a problem it will be siphoning every time. It's usually pressure canning.where I have the siphoning issue. I still have trouble finding the sweet spot on my stove. On the lowest setting on my burner I still run too hot & I can't keep the pressure at 12 which is my recommend level. Knowing it's contributing to the ongoing siphoning issue I think I'll switch down to a smaller burner. At least now I know how to fix the issue. Thank you so much.

Thank you for this conversation!

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

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

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!

Another thing we have found that can cause siphoning is not exhausting the pressure canner enough before putting the weight on it

I needed this. Canned ugly chicken without any siphoning. Thanks

Leisa: This is a science. It's not a really cool guessing game, ok? Me: Best science teacher ever!

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

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

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

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

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! 😊

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

Thank you for the video 😊 been canning quite a while but this year my WB fruits have been siphoning. It's been odd cause I haven't done nothing different.

Thanks this has been a big help

Yes you helped me with siphoning. My jars siphon every time. They seal but do siphon. I need to give more time for cool down at a slower/longer pace and slow down the time/heat as I am pressurizing the canner. Im pretty sure my siphoning is happening during the canning process. It is odd that in my canner directions it says to remove the canner from the heat/burner when the time is up. Im not doing that anymore after seeing your vid. One time my jars did not siphon but I left almost 2 inches headspace. I was doing white bean soup and had seen on many vids to leave extra headspace when doing beans.. By the time they were done I had 2.5 to 3 inches headspace in the quart jar. They did seal fine but I am using them first. Im fine tuning my canning and am doing it watching your vids. Thanks so much for your vids.

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

Thank you so much for this video! Im new to canning and have a glass top stove and had a hard time finding that sweet spot, thus lots of siphoning! I think Ive got it now! Very informative!