Thank you!! I just started canning and have had this problem. Now I know why. For me packing them is due to the jar shortage as they are a pain to find right now to fit in my ip. Thanks for videos!
Thanks for this video! Now I know why my jars always siphon! I overpack them! You made that obvious! Next batch I will definitely be watching for that!
I just pressure canned a shredded chicken. The recipe says 1lb per quart jar. If i dont pack it i wouldnt be able to fit the whole lb of chicken, so should i just put the chicken up till under that brim?
Thank you so very much for sharing this information with us. I am also new to canning and have had this problem with all of the mixed greens. All of the jars lost most of their liquid. I figured after I got the bubbles out of the jar I could add more greens to fill it back up🙄. Question: can I open the jars of greens, split them between new jars, fill with liquid and process them again? Again, thank you for your help.
Hi. I’m a newby. I tried to can single serving 8pm jars of cooked greens. I left the headspace. I debubbled. Everything was already hot; greens , jars, lids and rings. I didn’t over tighten . I lost so much volume and there’s no broth in my pot only clean water .But lost liquid halfway down the jars.
My biggest hurdle has been keeping an even pressure throughout the whole process I’m terrified of poisoning my family. I have learned solely from outside sources , no hands on.
Hi, pretty new to canning also started about three months ago. I have had some of the liquid loss as well so I appreciate this video. So it it true that the food is still good as long as it sealed and also as long as it is half or more full?? Most of the videos really really over state the , " finger tight" thing as far as tightening the lids and I am pretty sure we are leaving them too loose. I started to tighten them a tad more, basically using my common sense. I did figure to use the one with lost liquid first but how long do you figure they will last?? Thank you!! Just subscribed.
With meat and fluid loss, should I open them, top them up again with broth and reprocess them? I did sausages today and lost liquid so sausages are exposed above the broth level.
Great video, could you do more IP canning videos? Would like to see one on canning Pork Loin raw as that is what I remember mom fixing us as kids. New subscriber, will check your channel for more IP videos. Thanks RG
I'm confused. On another video, (canning corn) you said NOT to use boiling water. You stated that using boiling water was a potential cause of water loss. That the water should be be 140 degrees?????
Just room temp is fine. I canned using boiling water in the past and after reviewing canning procedures i found that it potentially causes water loss because when it cools it contracts, due to it already being at full expansion. That is what I live about canning, the science behind it.
Are those lids the "no-brand-lids advertised as Ball lids on Amazon"? Are they good? Do they seal well? I've got about a hundred of them last year (under false advertising), but I have been weary of using them, so they just keep space on the shelf now...
Try canning water with a few. I lost 7 quarts of turkey and veg using cheap lids. Heartsick!!!! They do make great driveway reflectors or predator scares for your chickens. Garden markers would also be a great use. If you're crafty or your kids are: drink coasters, ornaments, mini frisbees...
Make sure you check that the are on tight. Washing the jar once it cools is good too. You should be fine. Do you add liquid to your meat when you can it?
the only thing I lose liquid with is canning whole grapes for juice and I only put 2 cups grapes in a quart and fill to the neck with water. Any idea why?
#1 Reason You Lose Liquid When Pressure Canning, Canning With An Instant Pot Max, Homesteading
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Thank you. I was having this problem and figured my jar lids were not tight enough. Now I know. Great video!
I am sooooo thankful you are doing IP Max canning! That's all I can do and just learning.
Same. It's why I subbed.
Thank you!! I just started canning and have had this problem. Now I know why. For me packing them is due to the jar shortage as they are a pain to find right now to fit in my ip. Thanks for videos!
You are welcome Sweetie, hope you find some jars soon!
Thanks for this video! Now I know why my jars always siphon! I overpack them! You made that obvious! Next batch I will definitely be watching for that!
New canner here. InstaPot Max. Thank you for explaining this to us.
Great information, I am new to canning and have experienced the lose of liquid in glazed carrots. So glad I found your channel!
So glad I found your channel! I love my instant pot max. I'm canning for just me.
Thank you
I just pressure canned a shredded chicken. The recipe says 1lb per quart jar. If i dont pack it i wouldnt be able to fit the whole lb of chicken, so should i just put the chicken up till under that brim?
Thank you so very much for sharing this information with us.
I am also new to canning and have had this problem with all of the mixed greens. All of the jars lost most of their liquid.
I figured after I got the bubbles out of the jar I could add more greens to fill it back up🙄.
Question: can I open the jars of greens, split them between new jars, fill with liquid and process them again?
Again, thank you for your help.
Hi. I’m a newby. I tried to can single serving 8pm jars of cooked greens. I left the headspace. I debubbled. Everything was already hot; greens , jars, lids and rings. I didn’t over tighten . I lost so much volume and there’s no broth in my pot only clean water .But lost liquid halfway down the jars.
My biggest hurdle has been keeping an even pressure throughout the whole process
I’m terrified of poisoning my family. I have learned solely from outside sources , no hands on.
Thank you! Awesome video!
Hi, pretty new to canning also started about three months ago. I have had some of the liquid loss as well so I appreciate this video. So it it true that the food is still good as long as it sealed and also as long as it is half or more full?? Most of the videos really really over state the , " finger tight" thing as far as tightening the lids and I am pretty sure we are leaving them too loose. I started to tighten them a tad more, basically using my common sense. I did figure to use the one with lost liquid first but how long do you figure they will last?? Thank you!! Just subscribed.
Excellent information.
With meat and fluid loss, should I open them, top them up again with broth and reprocess them? I did sausages today and lost liquid so sausages are exposed above the broth level.
No they will be fine, alot of meat canning recipes have no broth at all. The exposed part may discolor some but that is normal
Great video, could you do more IP canning videos? Would like to see one on canning Pork Loin raw as that is what I remember mom fixing us as kids.
New subscriber, will check your channel for more IP videos.
Thanks RG
New subscriber here. Thank you for the great advice. I also wonderedwhy i lose liquid.
How do I can mushrooms in the instant pot pro max
why are many saying not to use the Instapot because of not being able to tell the pressure and temperature? Thanks
This is an Instapot Max , it is made for canning, has a canning button.
Does this mean you should not can in the normal instant pot? I don’t have the max
Will they be similar to store bought green beans?
Do you quick release or natural release? Does that make a difference in siphoning?
You have to do slow release. I have a max.
great question
I'm confused. On another video, (canning corn) you said NOT to use boiling water. You stated that using boiling water was a potential cause of water loss. That the water should be be 140 degrees?????
Just room temp is fine. I canned using boiling water in the past and after reviewing canning procedures i found that it potentially causes water loss because when it cools it contracts, due to it already being at full expansion. That is what I live about canning, the science behind it.
Are those lids the "no-brand-lids advertised as Ball lids on Amazon"?
Are they good? Do they seal well?
I've got about a hundred of them last year (under false advertising), but I have been weary of using them, so they just keep space on the shelf now...
Try canning water with a few. I lost 7 quarts of turkey and veg using cheap lids. Heartsick!!!!
They do make great driveway reflectors or predator scares for your chickens. Garden markers would also be a great use.
If you're crafty or your kids are: drink coasters, ornaments, mini frisbees...
I have canned meat, and juice came out.. does that mean that my lids did not seal good enough for long-term storage ?
Make sure you check that the are on tight. Washing the jar once it cools is good too. You should be fine. Do you add liquid to your meat when you can it?
the only thing I lose liquid with is canning whole grapes for juice and I only put 2 cups grapes in a quart and fill to the neck with water. Any idea why?
Are the grapes raw when canning? If so probably expansion of grapes when heated.
@@corkyscountrycorner1609 They are ripe. Could it be that I have the burner on full blast till it reaches 5 lbs?
Could be, I would definitely guess it would be an expansion too fast issue for sure.
If we lose liquid is it still safe to eat?
Yes just was the jar off once it cools down and check the seal.
@@corkyscountrycorner1609 thank you
Thank you