Haha! I have gremlins, too! I really want to get rid of them in the hopes that fairies move in and do helpful things! Great video! I really appreciate that you follow up so thoroughly on things and show how dedicated you are to helping us all learn. You two are the best!
I had a rough start to my baking season about 13 years ago. I was recently divorced after a long marriage so my positively was low. Nothing worked, so one night in desperation I stood in my kitchen, faced north and raised my arms. I then shouted be gone as I quickly lowered my body and bent my knees to fold in half. I did this 4 times once in each quadrant North, East, South and West. After that the fairy's must've felt safe to come back. No more baking fails. I know it sounds silly, but it worked for me. I either chased something out, or opened myself up to letting positively in. 🤷♀️ After that I named myself a Kitchen Fairy. I'm now happily married to a wonderful husband who loves my cooking and baking.
I love science of reason, but most of all the last time I canned I was a Teen and it helps to watch someone with the 20year break I took from my last canning project
Pam, I love the way you instruct. I wish I could have been a student of yours. It wouldn’t have mattered the subject, even statistics (ugh!). I hope you and Jim really enjoy your holidays!❤❤ Thank you for all you do for us.
I was terrified of the canning experience. A neighbor swore the food was the most delicious she had ever eaten with her and her mother canning advocates. She gave me samples of her chicken and then some pork. I was astonished at the pure smell, flavor, and versatility of these meats. I somehow got over my fear of explosions, standing in the kitchen dooorway as the canner jiggled its merry song, after about 10 canning days. Now the fear is gone and there are only fond memories of overcoming and happy canning experiences. Oh, and I am never in the rush to get jars from the canner. I just do something else till everything is cooled.
You are absolutely the best teacher I have found in the canning community. Thank you so much for this wonderful video. I too have Gremlins in my kitchen at times. Thank you for putting a name to those little buggers. Happy holidays to you and Jim. ❤
I've seen videos of people taking the weight off the canner when the time was up and just releasing all of the pressure at once. It was scary! They also took the jars out and put them upside down on a towel after getting them out of the canner. They said the same thing I hear way too often. "well, my gramma always did it that way". We all need to go where the science takes us. Learn and grow every day.
My aunt would have troubles of all sorts and blame my deceased uncle. The first words she uttered were “now Harold just stop this shenanigans!” Bless her heart! We lost her 4 years ago. She would have been 96 this year. Now i have an aunt and uncle gremlin coasting around in my house causing chaos and mayhem. I wouldnt want it any other way! 😊
I just started canning this week. If I can do it anyone can! This was so helpful. I was wondering why I had lost some liquid in one of my jars today. This helps so much!
I used my Carey electric canner to can up some butternut squash and yellow pea soup (no meat) and when the jars came out of the canner after the requisite 1 hour, there was some leakage an one jar hasn't sealed yet. Going on the 'don't move for 24 hours" in 10 minutes, so I'm hoping the other 2 pints did in fact seal. The other went to the fridge and it was great for lunch! I was so worried about the liquid loss, that I've been on Rose's utube for most of the day! This video is priceless! So much great information! Thank you Rose and Jim.
I always learn something from you (the 50% or more liquid means the food still good was the one today for me) and nothing could ever deter me from canning. We make messes and mistakes in our regular cooking (burnt pans, fallen cakes, bread not rising), so why not a accept a few mistakes in canning?
At 81, I have learned so much from your knowledge and videos. It's unbelievable how much I DID NOT know about canning. Thank you for sharing your food preservation methods and techniques.
I bought the Nesco electric canned after seeing your successful tests with it, and though I often have a little bit of siphoning, it has never been excessive. I credit my success with canning to you and your videos.
One of the best canning videos ever. I've been canning for about 3 years now. Your detailed explanations helped me further understand the process. Working in chemical plants, I understand superheat, but never applied it to canning. Your video changed the way I look at canning.
Thank you for all you do! I froze all our produce for most of my life because I was "putting up" when I was 11. The adults all around me would not teach me to pressure can saying I would poison us all! I believed it until my 40"s. I finally got the nerve to try. I educated myself and began canning but did so with enormous anxiety. Your videos have helped me overcome and calmly trust the process. Thank you again.
Thank you so very much for explaining so thoroughly without charging us in some kind of class that supposedly is free, not. Love this information. It gives me the confidence that what Ive canned is ok to eat. Thank you thank you!!
I just want to say, red is your color. You look great in red! I am a redhead who grew up in the 60s and 70s. When I was little I wasn’t allowed to wear red, yellow, pink or orange because it was thought to clash with my red hair. Boy were they wrong! And I appreciate all this information! You are the only you tube channel I look to for accurate and scientific info. Thank you and Jim for all you do!
I just love your educational videos. They always contain so much useful and helpful information! Thank you so much for doing these videos to teach us the right way to can.
Did everything “right” yesterday but sill had liquid loss on four of my cranberry juice quarts. Today I understood why! Item 3 for me- (cold packed my cranberries). Thank you for all you do! ❤️
What a great learning! I’m so excited as I have just bought my first electric canner and am waiting for delivery like a kid waiting for Christmas! I’m 61. You teach so well and are very thorough. Thanks and subscribed!
Thank you, Pam, for explaining that I may or may not have had true siphoning. I canned some broth last week and was surprised at the loss of broth in 2 out of the 5 jars. I have learned about canning safety from you and am particular about following the rules. Each jar was treated the same but no accounting some times. Those are in my fridge to use this week and the others are on the shelf. I sure appreciate your calm and common sense approach to teaching!
I really enjoyed this video (well, I enjoy all of them). It just proves that just because you think you know something (what siphoning is) doesn't mean that you do.😊 Thanks for another informative "classroom experience." ❤
Thank you , I grew up on a farm in the 1960s, so yes I am no stranger to canning, but I have learned so much information from you. God has sent me to you channel, and I am grateful.
We have gremlins at work. They love to get into the computers. 😁 I have heard a couple of canners say that if you leave jars in the canner overnight, it can cause the food inside to "sour." Now I'm guessing that what they were referencing might have been some happy little bacteria action. Thank you for a great presentation!
I just love your informative videos if not for you I would not be canning, because I would be too scared to can it or eat it you are a brilliant teacher! Thankyou
This video really is helpful. I have had floating fruit over the years. Since watching your channel I have had so much success. Now I’m trying your meals in a jar using a pressure canner. I am amazed how much meat and veggies will cram into a pint jar. Thanks for sharing your time making these videos.
Thanks, Ms. Pam. The first time I canned stock, I called Carey to ask a question about it. I was told to always set my timer for 1 hour after the pressure is down before opening the lid. I've never had an issue. Even after that amount of time, the stuff is still bubbling a little.
I have two Nesco electric canners and I let them sit for an hour and then I open the vent and let it sit for five minutes and then I unlock the lid but I do not lift it up and I let it sit for five minutes before opening the lid. This process eliminated the occasional siphoning I was having.
Thank you. I am a new canner and have been struggling with this issue. I now know it is not safe to leave the jars in the canner overnight. I think a lot of people like me would have thought it would be the thing to let the jars cool slowly. I appreciate your instructions very much!
Thorough explanation. I've experienced "syphoning" when I rushed getting the jars out of the canner. No better teacher than grape or beet juice all over the kitchen floor!
Someone may have said this last time or this time, for the Nesco and the Carey, the instructions say once the canner is finished, unplug and don't open for 1 hour.
😂. Gremlins! Thank you, super informative. Ive been mystified at the siphoning because it doesn't always happen even though my procesd is the same. I appreciate knowing the various csuses. I'd already figured out I coukd tighten the bands a little tighter than what I originally thought. And I hadn't thought about vinegar maybe helping ckean the rims better. And knowing that, even with yoyr experience you can see liquid loss makes me feel much better- it's jyst goung to happen sometime. And KNOWING that the food can be ok with up to 50% liquid loss was extremely helpful. So far I've never lost that much, but there's been that question in my mind about how much loss means don't keep the food on the shelf. I started pressure canning about 3 years ago & taught my daughter virtually about 18 minths ago (she's so hooked!). I'm forwarding her these videos too. Thank you both again.
Thank you for sharing this information. I just started canning and had a lot of liquid loss. I Canned green beans in broth and lost almost 50% in some of the jars. I didn't know if they were safe to eat. All of my issues involved broth in an electric pressure canner. I feel like you addressed the issues I'm having.
I thank so very much for this and all your other videos. I have been pressure canning for less than a year and have been learning so very much from you. Thanks for sharing your knowledge with us. Kandy
Gremlins! Love it. I have them too. I have a lot of water loss and I know why but you confirmed it. Mine is due to pressure fluctuation. I have an electric stove and have to stand there the whole time to make sure the psi stays where it needs to. Frustrating but you do what you have to in whatever situation you’re in. You mentioned the apple pie filling. Again, I do everything right and it still overflows. Sticky mess but worth it. Those gremlins at work again.😁 Thanks for another great video.
I have for my nearly half century of pressure canning let my canner sit for 30 minutes before removing the the lid. I rarely have a problem. It's the way my mother taught me, when she was in hospital one summer and I had to pick, string and can 40 quarts of greenbeans by myself. I was 14. I think she was afraid I would open it too soon. Her exact instructions were, " turn off the heat, when the pressure reads '0' wait 30 minutes and remove the lid." Edit - That was before all the safety measures they have now. But I still do it that. 😆🤷♀️
I do the same. I can’t see what it hurts to let the jars cool down longer than 10 minutes after returning to zero. Especially for things like broth that really can’t be overcooked. I’d rather wait no matter what I’ve canned.
Wonderful video. You answered all my questions. I need to let the jars cool for a while before pulling out to the air conditioned room.👍. Have a blessed week.🌺
I just started canning and had some liquid loss with potatoes. This video came just in time and answered questions I’ve had today. Thank You Very Much. 👍
Hello lovely lady! :D This actually made me realize why one of my jars spurted when we opened our canner after it cooled for 15 minutes after our first canning. We were nervous and I wanted to wait until it cooled more, but gave in and opened it, then heard that hissing and spurting of liquid all over. Thankfully, we got the lid back down without anyone getting burned. It didn't deter us, but sure startled the heck out of us. LOL! :D Thank you for your little tutorials. They are very helpful. :D God bless you and your wonderful family. Have an awesome day my fabulous friend! :D
With all that can happen I am surprised that more of us are still living HA! When I can, I let my canner do its thing. I found that one thing I was doing was not tightening my lids enough. Since I found this out I have had no problems. I refrain from opening until I am certain everything has gone down in temp before even attempting to open….
My third time canning was today & I had so much liquid loss it was disheartening. I’m so glad I thought to come to your video for answers. I’m scared of over tightening the rings & am pretty sure they were too loose. That or the gremlins 😂
People can learn from our mistakes, so I love the fact you aren't afraid to admit to mistakes. I have trusted in what you say and will continue to. Thanks for sharing your knowledge.
Just so good, so helpful and so appreciated. I just love knowing the reasons behind doing things as well. How do you feel about doing a video on inspecting cans to ensure they are safe for eating after being stored for a while ? Sometimes for example there will be bubbles in the food, but while some bubbles are not a concern others are an indication of a problem. I think such a video would really help many of us. Thank you again for your classes.
I'm SO glad I watched this BEFORE using the electric canner for bone broth. I finally gave in and invested in the Presto electric canner.....yikes, $250.00 on Amazon...early Christmas present from my husband. BUT...when it came and we opened it, it was damaged. A huge dent on the backside and sure enough, the box had a large tear which had been painstakingly pieced back together and heavily taped in an attempt to conceal it. It's being returned because I don't want to take the chance that it might have damaged something internally which might cause the canner to not operate correctly. So disappointing when I had both chicken and turkey bone broth ready to process. They're now in the freezer. I totally appreciate knowing about the broth situation.
You are a wealth of information! I made some Asian plum sauce after your video and it turned out delicious! Thank you for all that you teach us. ~Angie
I canned three quarts of Turkey stock in my Nesco last week. When it was finished, I unplugged it and left it for well over an hour. When I removed the jars, they were still super hot almost boiling inside, but there was no siphoning.
Thhis video came out right when i was trying to find out why this can happen and if it would be safe to still eat the food. I have not bought a pressure cooker yet so i have not started canning. I am just one of those people who tries to find all the information about a subject first so i have no surprises. Ty for these wonderful videos.
Great explanations for liquid loss!!! I've had better success with hot packing fruits to reduce liquid loss BUT I also enter my canning at the County Fair so my headspace must be close to perfect on those jars. And I love #6!
I used to have a ton of problems with siphoning due to pressure fluctuations with my Presto canner. However, once I ditched going by the dial and just canned by ear with the weight, I had way fewer problems. I find it easier to listen to the canner, and it results in me touching the stove dial a lot less.
Holy cow you're the best, THANK YOU! I have the Presto 23 with both the gauge and a 10 lb weight per my altitude. Just today I was noticing a trend in my jars of being low on liquid, wondering why, and wondering if they were unsafe. You're the best at educating. I believe my biggest error has been not keeping that smooth transition of temperature; canning is time consuming so I would rush my canner up in temp to get the steam for 10 minutes, add the weight, then drop it down fast to get my gentle jiggle. I am also guilty of occasionally bumping my weight to see if it's still letting off steam as it cooled down. I won't do that anymore! On my gas stove, the 4.5 marking on my gas control knob gives me the necessary gentle jiggle. If am understanding you correctly, I think I should be letting it gently build up steam for the 10 minute exhaust on that 4 or 5 mark, add my weight, and let it gently keep building up to the gentle jiggle at the 4-5 mark on my gas dial. None of this max heat down to medium low heat stuff. I will try that on the next round anyway. I love your videos, they have been most helpful. There are a lot of "rebel canners" out there these days and I often share your video about botulism with them. Frankly, I think we are going to see a rise in botulism poisonings before long with all the misinformation these people push about how you don't need a pressure canner to do low acid items. They keep saying "The Amish do it this way!" I don't know about that, maybe you could teach us something regarding that. Thank you again for your help, the timing of this was perfect.
I appreciate you so much for sharing your knowledge. I had this happen just recently, and I know now to use a wooden spoon and let it cool a bit more. Thank you so much for all you do.
Thank you Pam! I had trouble with ground beef this week. My liquid lost and jar lids coming off in canner was the heat difference to fast. Never have I had this problem with multiple jars, human error!! Got in a hurry to open canner to fast and not letting them adjust to cooler temperatures in my house.
This was so helpful. I’ve been canning for over 30 years. I’ve had water loss sometimes. But never that harsh type that happened to you with the broth. But now thanks to you I know what to do just in case thank you❤
Thank you so much for sharing your knowledge. I'm relatively new to canning. I've enjoyed learning how to can but really don't have anyone experienced to ask. Absolutely love your channel.
Very thorough, thank you, I’ve shared this with a friend who is new to canning so I don’t have to remember to explain it all to her 😊 I follow all the steps for pressure canning and water bathing to the letter. I will leave my Presto for up to an hour before I open it, just unlocking the lid first and waiting another 15 minutes before I slowly lift it. Yet every time I can green beans I get liquid loss. Just beans, no other produce doe it 🤔🤷🏻♀️ The only time I ever get liquid loss in water bathing is with apples. 🥴 I follow the exact same steps with everything I can or bottle, and yet I only have issues with beans and apples. Cue the Twilight Zone theme music 😂
So my husband and I are not the only ones with GREMLINS, lol. Thanks for the video. I've had a canner for years but was just to afraid to use it. I findly went for it and in the 3 years I've been canning, I've never had a problem and it because people like you who put out wonderful vids. Thanks again.
I remember my mom canning & the weight on her canner going super fast & also, she would take a knife to hold down the weight to let steam out....she wasn't a safe canner!!
Haha! I have gremlins, too! I really want to get rid of them in the hopes that fairies move in and do helpful things! Great video! I really appreciate that you follow up so thoroughly on things and show how dedicated you are to helping us all learn. You two are the best!
So do we, darn gremlins. Unfortunately, our fairies tend to be on strike all too often.😂
I had a rough start to my baking season about 13 years ago. I was recently divorced after a long marriage so my positively was low.
Nothing worked, so one night in desperation I stood in my kitchen, faced north and raised my arms. I then shouted be gone as I quickly lowered my body and bent my knees to fold in half. I did this 4 times once in each quadrant North, East, South and West. After that the fairy's must've felt safe to come back. No more baking fails. I know it sounds silly, but it worked for me. I either chased something out, or opened myself up to letting positively in. 🤷♀️ After that I named myself a Kitchen Fairy.
I'm now happily married to a wonderful husband who loves my cooking and baking.
I’m waiting on the house brownies to move in!
My Presto canner recommends waiting one hour after it shuts down? I usually wait that long. Great time to nap😅
I love science of reason, but most of all the last time I canned I was a Teen and it helps to watch someone with the 20year break I took from my last canning project
Pam,
I love the way you instruct. I wish I could have been a student of yours. It wouldn’t have mattered the subject, even statistics (ugh!).
I hope you and Jim really enjoy your holidays!❤❤
Thank you for all you do for us.
I was terrified of the canning experience. A neighbor swore the food was the most delicious she had ever eaten with her and her mother canning advocates. She gave me samples of her chicken and then some pork. I was astonished at the pure smell, flavor, and versatility of these meats. I somehow got over my fear of explosions, standing in the kitchen dooorway as the canner jiggled its merry song, after about 10 canning days. Now the fear is gone and there are only fond memories of overcoming and happy canning experiences.
Oh, and I am never in the rush to get jars from the canner. I just do something else till everything is cooled.
I'm the same. I just leave my jars in the canner until everything is cooled. There's no reason to be in a rush.
And when the gremlins get involved…..all that is left is prayer! may God bless you both for all that you do!
Glad to know my stuff is safe. I was afraid when I woke this morning and saw the water loss. Everything sealed and I have 3/4th of it left.
You are absolutely the best teacher I have found in the canning community. Thank you so much for this wonderful video. I too have Gremlins in my kitchen at times. Thank you for putting a name to those little buggers. Happy holidays to you and Jim. ❤
Aw, thank you. I'm relieved to learned it wasn't me; *Gremlins* 😂Seriously, I'm relieved.
In our family, we generally blame the Leprechauns.
I've seen videos of people taking the weight off the canner when the time was up and just releasing all of the pressure at once. It was scary! They also took the jars out and put them upside down on a towel after getting them out of the canner. They said the same thing I hear way too often. "well, my gramma always did it that way". We all need to go where the science takes us. Learn and grow every day.
My aunt would have troubles of all sorts and blame my deceased uncle. The first words she uttered were “now Harold just stop this shenanigans!” Bless her heart! We lost her 4 years ago. She would have been 96 this year. Now i have an aunt and uncle gremlin coasting around in my house causing chaos and mayhem. I wouldnt want it any other way! 😊
I just started canning this week. If I can do it anyone can! This was so helpful. I was wondering why I had lost some liquid in one of my jars today. This helps so much!
I used my Carey electric canner to can up some butternut squash and yellow pea soup (no meat) and when the jars came out of the canner after the requisite 1 hour, there was some leakage an one jar hasn't sealed yet. Going on the 'don't move for 24 hours" in 10 minutes, so I'm hoping the other 2 pints did in fact seal. The other went to the fridge and it was great for lunch! I was so worried about the liquid loss, that I've been on Rose's utube for most of the day! This video is priceless! So much great information! Thank you Rose and Jim.
I love your ability to explain complicated matters in a common sense way that makes it easy to understand. Love your channel!
Thank you for your videos. I would never have started canning without them.❤❤
I always learn something from you (the 50% or more liquid means the food still good was the one today for me) and nothing could ever deter me from canning. We make messes and mistakes in our regular cooking (burnt pans, fallen cakes, bread not rising), so why not a accept a few mistakes in canning?
I definitely remember the broth episode! It made me jump 😂. If it was me, I know that I would have screamed a little
I remember thinking: oh my, Pam is human after all 🤣
I am so grateful for your video! I’m 70 and new to canning. This information was so helpful. Thank you!
You are so welcome! Jim
At 81, I have learned so much from your knowledge and videos. It's unbelievable how much I DID NOT know about canning. Thank you for sharing your food preservation methods and techniques.
I bought the Nesco electric canned after seeing your successful tests with it, and though I often have a little bit of siphoning, it has never been excessive. I credit my success with canning to you and your videos.
Thanks for sharing! Jim
I love my Nesco Carey canner also. I too experience siphoning but not extreme.
Pam...you are such a treasure in knowledge to the community ❤
One of the best canning videos ever. I've been canning for about 3 years now. Your detailed explanations helped me further understand the process. Working in chemical plants, I understand superheat, but never applied it to canning. Your video changed the way I look at canning.
Thank you for all you do! I froze all our produce for most of my life because I was "putting up" when I was 11. The adults all around me would not teach me to pressure can saying I would poison us all! I believed it until my 40"s. I finally got the nerve to try. I educated myself and began canning but did so with enormous anxiety. Your videos have helped me overcome and calmly trust the process. Thank you again.
Thank you so very much for explaining so thoroughly without charging us in some kind of class that supposedly is free, not.
Love this information. It gives me the confidence that what Ive canned is ok to eat. Thank you thank you!!
This is the best video on canning I have seen. You are an incredible teacher!
I just want to say, red is your color. You look great in red! I am a redhead who grew up in the 60s and 70s. When I was little I wasn’t allowed to wear red, yellow, pink or orange because it was thought to clash with my red hair. Boy were they wrong! And I appreciate all this information! You are the only you tube channel I look to for accurate and scientific info. Thank you and Jim for all you do!
I am new to canning, and have watched hundreds of videos; your videos are very informative and entertaining.
I just love your educational videos. They always contain so much useful and helpful information! Thank you so much for doing these videos to teach us the right way to can.
Did everything “right” yesterday but sill had liquid loss on four of my cranberry juice quarts. Today I understood why! Item 3 for me- (cold packed my cranberries). Thank you for all you do! ❤️
What a great learning! I’m so excited as I have just bought my first electric canner and am waiting for delivery like a kid waiting for Christmas! I’m 61. You teach so well and are very thorough. Thanks and subscribed!
Most excellent channel, most wealth of info., than of any other channel; v science based. Ty RoseRed Homestead.
You’re great
Thank you, Pam, for explaining that I may or may not have had true siphoning. I canned some broth last week and was surprised at the loss of broth in 2 out of the 5 jars. I have learned about canning safety from you and am particular about following the rules. Each jar was treated the same but no accounting some times. Those are in my fridge to use this week and the others are on the shelf. I sure appreciate your calm and common sense approach to teaching!
You are very welcome. So glad our info is useful for you.
I really enjoyed this video (well, I enjoy all of them). It just proves that just because you think you know something (what siphoning is) doesn't mean that you do.😊
Thanks for another informative "classroom experience." ❤
I’m glad you used the term “liquid loss” instead of syphoning, because jargon can be off-putting to beginners 😀
Thank you , I grew up on a farm in the 1960s, so yes I am no stranger to canning, but I have learned so much information from you. God has sent me to you channel, and I am grateful.
You are a wealth of information. Those darn Gremlins (lol). I have learned so much from watching your videos. I thank you for sharing!
We have gremlins at work. They love to get into the computers. 😁 I have heard a couple of canners say that if you leave jars in the canner overnight, it can cause the food inside to "sour." Now I'm guessing that what they were referencing might have been some happy little bacteria action. Thank you for a great presentation!
I just love your informative videos if not for you I would not be canning, because I would be too scared to can it or eat it you are a brilliant teacher! Thankyou
This video really is helpful. I have had floating fruit over the years. Since watching your channel I have had so much success. Now I’m trying your meals in a jar using a pressure canner. I am amazed how much meat and veggies will cram into a pint jar. Thanks for sharing your time making these videos.
Great video. You forgot to mention that if the jar has a nick on the rim, that can also cause a bad seal.
Thanks, Ms. Pam. The first time I canned stock, I called Carey to ask a question about it. I was told to always set my timer for 1 hour after the pressure is down before opening the lid. I've never had an issue. Even after that amount of time, the stuff is still bubbling a little.
Me either. I wait at least an hour..
Thank you, you explained everything I needed to hear. Had one jar leak and was going to quit.
Thank you Pam! I have had "issues" with siphoning and really appreciate your information!
I have two Nesco electric canners and I let them sit for an hour and then I open the vent and let it sit for five minutes and then I unlock the lid but I do not lift it up and I let it sit for five minutes before opening the lid. This process eliminated the occasional siphoning I was having.
Thank you. I am a new canner and have been struggling with this issue. I now know it is not safe to leave the jars in the canner overnight. I think a lot of people like me would have thought it would be the thing to let the jars cool slowly. I appreciate your instructions very much!
Thank you, Jim
Thank you. I had liquid lose in my chicken. It sealed beautiful. I'm so glad to know it's safe.
Thorough explanation. I've experienced "syphoning" when I rushed getting the jars out of the canner. No better teacher than grape or beet juice all over the kitchen floor!
Someone may have said this last time or this time, for the Nesco and the Carey, the instructions say once the canner is finished, unplug and don't open for 1 hour.
I have the issue with broth as well. I will now use extreme measures to let it cool. That stuff is liquid gold and a lot of work!
😂. Gremlins! Thank you, super informative. Ive been mystified at the siphoning because it doesn't always happen even though my procesd is the same. I appreciate knowing the various csuses. I'd already figured out I coukd tighten the bands a little tighter than what I originally thought. And I hadn't thought about vinegar maybe helping ckean the rims better. And knowing that, even with yoyr experience you can see liquid loss makes me feel much better- it's jyst goung to happen sometime. And KNOWING that the food can be ok with up to 50% liquid loss was extremely helpful. So far I've never lost that much, but there's been that question in my mind about how much loss means don't keep the food on the shelf. I started pressure canning about 3 years ago & taught my daughter virtually about 18 minths ago (she's so hooked!). I'm forwarding her these videos too. Thank you both again.
This eased my mind tremendously! Especially when you showed the can of beans!
Would you consider making a video that addresses the reasons why lids may not seal properly? Thank you so much!
What an EXCELLENT explanation
Thank you do much. I'm a canning newbie and this really helped me to understand
Glad it was helpful! Jim
Thank you for sharing this information. I just started canning and had a lot of liquid loss. I Canned green beans in broth and lost almost 50% in some of the jars. I didn't know if they were safe to eat. All of my issues involved broth in an electric pressure canner. I feel like you addressed the issues I'm having.
Hello Jim and Pam, Thank you for a very well done presentation. We're lucky to have you teaching us.
You are so welcome. Thanks for your comment.
Great educational video! Thanks for your expertise and helping us understand what is happening 💕👍
Good thorough explanation of causes of water loss! I do agree, gremlins get into more mischief than just canning, at least in my house.
And in ours as well!
Very informative. Thank you very much. God bless you and yours from South Africa.
I thank so very much for this and all your other videos. I have been pressure canning for less than a year and have been learning so very much from you. Thanks for sharing your knowledge with us. Kandy
You are so welcome! Jim
Gremlins! Love it. I have them too. I have a lot of water loss and I know why but you confirmed it. Mine is due to pressure fluctuation. I have an electric stove and have to stand there the whole time to make sure the psi stays where it needs to. Frustrating but you do what you have to in whatever situation you’re in. You mentioned the apple pie filling. Again, I do everything right and it still overflows. Sticky mess but worth it. Those gremlins at work again.😁 Thanks for another great video.
Thank you for clearing this up for me. The smooth curve…that is my goal.
Glad it was helpful!
Thank you for sharing your experience with us. I always learn from why I have had problems watching your channel.
Glad to hear it, Jim
I have for my nearly half century of pressure canning let my canner sit for 30 minutes before removing the the lid. I rarely have a problem. It's the way my mother taught me, when she was in hospital one summer and I had to pick, string and can 40 quarts of greenbeans by myself. I was 14. I think she was afraid I would open it too soon. Her exact instructions were, " turn off the heat, when the pressure reads '0' wait 30 minutes and remove the lid."
Edit - That was before all the safety measures they have now. But I still do it that. 😆🤷♀️
I do the same. I can’t see what it hurts to let the jars cool down longer than 10 minutes after returning to zero. Especially for things like broth that really can’t be overcooked. I’d rather wait no matter what I’ve canned.
Wonderful video. You answered all my questions. I need to let the jars cool for a while before pulling out to the air conditioned room.👍. Have a blessed week.🌺
I just started canning and had some liquid loss with potatoes. This video came just in time and answered questions I’ve had today. Thank You Very Much. 👍
Great! Glad it was helpful.
🌹Pam, what a fantastic video! I am saving this video to go over again and again. Thank you so much for posting. -Nora
Hello lovely lady! :D
This actually made me realize why one of my jars spurted when we opened our canner after it cooled for 15 minutes after our first canning. We were nervous and I wanted to wait until it cooled more, but gave in and opened it, then heard that hissing and spurting of liquid all over. Thankfully, we got the lid back down without anyone getting burned. It didn't deter us, but sure startled the heck out of us. LOL! :D
Thank you for your little tutorials. They are very helpful. :D
God bless you and your wonderful family. Have an awesome day my fabulous friend! :D
Wow! Thanks for the tips! I didn't know that leaving jars in the canner overnight to cool wasn't safe!!!
Glad it was helpful! Jim
With all that can happen I am surprised that more of us are still living HA! When I can, I let my canner do its thing. I found that one thing I was doing was not tightening my lids enough. Since I found this out I have had no problems. I refrain from opening until I am certain everything has gone down in temp before even attempting to open….
Broth is more volatile than solid foods i have found ... And the peaches soaked up the liquid when the peaces let the air out.
This was an excellent video and so valuable to me as a novice canner. ❤
Thank you - I had looked through all my canning books and was left mystified by juice-spewing jars while canning apples. Very glad about this video.
You did a fantastic job explaining this. THANK YOU!
And the liquid spewing out of the jars was amazing!
You are so welcome!
Great information. I learned a lot. I'll be much more comfortable when I can from now on.
I've been canning for fifty years with no problems. But! Good information and I've learned something! Thank you, you're an amazing teacher!
Glad it was helpful! Jim
😊 I have a poof monster at my house. Thank you for the chuckle.
My third time canning was today & I had so much liquid loss it was disheartening. I’m so glad I thought to come to your video for answers. I’m scared of over tightening the rings & am pretty sure they were too loose. That or the gremlins 😂
People can learn from our mistakes, so I love the fact you aren't afraid to admit to mistakes. I have trusted in what you say and will continue to. Thanks for sharing your knowledge.
Just so good, so helpful and so appreciated. I just love knowing the reasons behind doing things as well. How do you feel about doing a video on inspecting cans to ensure they are safe for eating after being stored for a while ? Sometimes for example there will be bubbles in the food, but while some bubbles are not a concern others are an indication of a problem. I think such a video would really help many of us. Thank you again for your classes.
I'm SO glad I watched this BEFORE using the electric canner for bone broth. I finally gave in and invested in the Presto electric canner.....yikes, $250.00 on Amazon...early Christmas present from my husband. BUT...when it came and we opened it, it was damaged. A huge dent on the backside and sure enough, the box had a large tear which had been painstakingly pieced back together and heavily taped in an attempt to conceal it. It's being returned because I don't want to take the chance that it might have damaged something internally which might cause the canner to not operate correctly. So disappointing when I had both chicken and turkey bone broth ready to process. They're now in the freezer. I totally appreciate knowing about the broth situation.
Sorry about your dented canner, but I am glad you sent it back!
I have a Carey electric canner and the instructions say to unplug or turn off the canner and allow it to sit for one hour to cool off before opening.
TY much for the video re siphoning or other liquid loss. When canning. Very educational 😀♥️👍
Thank you, thank you, thank you. I have needed this video so badly!! It was so helpful!!!👏
You are a wealth of information! I made some Asian plum sauce after your video and it turned out delicious! Thank you for all that you teach us. ~Angie
You are so welcome!
I canned three quarts of Turkey stock in my Nesco last week. When it was finished, I unplugged it and left it for well over an hour. When I removed the jars, they were still super hot almost boiling inside, but there was no siphoning.
Thhis video came out right when i was trying to find out why this can happen and if it would be safe to still eat the food. I have not bought a pressure cooker yet so i have not started canning. I am just one of those people who tries to find all the information about a subject first so i have no surprises. Ty for these wonderful videos.
I leave my Nesco canner cool down for 1 1/2 to 2 hours before opening canner lid. Learnt the hard way!
Great explanations for liquid loss!!! I've had better success with hot packing fruits to reduce liquid loss BUT I also enter my canning at the County Fair so my headspace must be close to perfect on those jars. And I love #6!
I used to have a ton of problems with siphoning due to pressure fluctuations with my Presto canner. However, once I ditched going by the dial and just canned by ear with the weight, I had way fewer problems. I find it easier to listen to the canner, and it results in me touching the stove dial a lot less.
It sounds like you have fixed your siphoning problems. I always listen to the weight and the watch gage. One become back-up for the other. Jim
I truly cherish your wisdom❤
Thank you so much.
Very helpful! Thank you!
Holy cow you're the best, THANK YOU! I have the Presto 23 with both the gauge and a 10 lb weight per my altitude. Just today I was noticing a trend in my jars of being low on liquid, wondering why, and wondering if they were unsafe. You're the best at educating. I believe my biggest error has been not keeping that smooth transition of temperature; canning is time consuming so I would rush my canner up in temp to get the steam for 10 minutes, add the weight, then drop it down fast to get my gentle jiggle. I am also guilty of occasionally bumping my weight to see if it's still letting off steam as it cooled down. I won't do that anymore! On my gas stove, the 4.5 marking on my gas control knob gives me the necessary gentle jiggle. If am understanding you correctly, I think I should be letting it gently build up steam for the 10 minute exhaust on that 4 or 5 mark, add my weight, and let it gently keep building up to the gentle jiggle at the 4-5 mark on my gas dial. None of this max heat down to medium low heat stuff. I will try that on the next round anyway. I love your videos, they have been most helpful. There are a lot of "rebel canners" out there these days and I often share your video about botulism with them. Frankly, I think we are going to see a rise in botulism poisonings before long with all the misinformation these people push about how you don't need a pressure canner to do low acid items. They keep saying "The Amish do it this way!" I don't know about that, maybe you could teach us something regarding that. Thank you again for your help, the timing of this was perfect.
I appreciate you so much for sharing your knowledge. I had this happen just recently, and I know now to use a wooden spoon and let it cool a bit more. Thank you so much for all you do.
Thank you Pam! I had trouble with ground beef this week. My liquid lost and jar lids coming off in canner was the heat difference to fast. Never have I had this problem with multiple jars, human error!! Got in a hurry to open canner to fast and not letting them adjust to cooler temperatures in my house.
Glad you figured it out.
Thank you! You gave great information that left me thinking "oh, good to know" quite a few times !
This was so helpful. I’ve been canning for over 30 years. I’ve had water loss sometimes. But never that harsh type that happened to you with the broth. But now thanks to you I know what to do just in case thank you❤
Thank you so much for sharing your knowledge. I'm relatively new to canning. I've enjoyed learning how to can but really don't have anyone experienced to ask. Absolutely love your channel.
Thank you Miss Rose for the canning lessons . You answered the questions I always wanted to know. God bless you and yours😊
You are so welcome!
A wonderful and informative video. Answered my questions and put me more at ease with my canning. You are truly a treasure!
Right before you said not to leave the canner overnight, I was thinking that that it just what I would do! Thanks! You saved me again 😻
Very thorough, thank you, I’ve shared this with a friend who is new to canning so I don’t have to remember to explain it all to her 😊 I follow all the steps for pressure canning and water bathing to the letter. I will leave my Presto for up to an hour before I open it, just unlocking the lid first and waiting another 15 minutes before I slowly lift it. Yet every time I can green beans I get liquid loss. Just beans, no other produce doe it 🤔🤷🏻♀️ The only time I ever get liquid loss in water bathing is with apples. 🥴 I follow the exact same steps with everything I can or bottle, and yet I only have issues with beans and apples. Cue the Twilight Zone theme music 😂
So my husband and I are not the only ones with GREMLINS, lol.
Thanks for the video. I've had a canner for years but was just to afraid to use it. I findly went for it and in the 3 years I've been canning, I've never had a problem and it because people like you who put out wonderful vids. Thanks again.
I remember my mom canning & the weight on her canner going super fast & also, she would take a knife to hold down the weight to let steam out....she wasn't a safe canner!!