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.
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.
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?
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. ❤
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.
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.
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.
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.
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!
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! ❤️
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!!
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!
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.
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.
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
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!
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 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.
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." ❤
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!
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.
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.
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!
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 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. 👍
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.
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
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. 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!
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.
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.
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.
Thank you for mentioning the apple pie filling siphoning. My first attempt at apple pie filling siphoned. I was afraid it was not safe, even though the lid seems to be solidly sealed. There was more than an inch of water in the canner, but not 2” and that is probably the issue. Or perhaps I didn’t get all the air bubbles out. Thank you so much for this class. SO HELPFUL!!!
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.
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.
This is the best video you have ever gifted to us, especially newby's. I thought I had learned all I needed to know about canning until I got an electric glass topped range. Oh did I ever miss my gas range (my new house had no gas). It took several tries to figure out how to reach and maintain the appropriate pressure. So my answer to the questions is simple: Impatience and inexperience. Once in a while I'll get a failure of a jar, but never a full canner. I dont fret over it, but just cool completely and send to the fridge or freezer to use soon. As far as peaches go, during the lid shortage of the 70's there were so many new ways developed for the freezer. Peaches were by far the best! When done right using Fruit Fresh and sugar, air tight containers, working quickly to prevent oxidation which not only doesn't look appealing it doesn't taste good. I never went back to canning them. Anyone remember freezer coleslaw? It is actually very good, needing only some mayo upon thawing to make it like fresh. Great solution when growing your own cabbage and dont want to turn it all into sauerkraut. Freezer jam? Yes! I still prefer the traditional way. Reusing lids? NEVER! Why risk ruining an entire batch of precious food to save a couple $'s? Used lids are fine for dry storage. My solution for the rings: after removal (the next day) I wash in lukewarm slightly soapy water, all the jars and rings, then let air dry. I do what my mom always did - open up a wire clothes hanger by untwisting the wire at the top, placing the rings on thr hanger, losely winding the wire slightly back in place and place in a cool dry place. One for each size and you wont get rust. Rings w/lids cost almost as much a a case of new jars! This method also helps if you have many more jars than rings, which is easy to happen when buying used jars, as they often are missing rings.
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.
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 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.
Thank you for great reporting, you have set me straight on my canning and I truly appreciate your videos. I do miss canning in my oven but I have never repeated the process thanks to you…..
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
I’m planning to can turkey broth by Friday in my Presto canners. This video was great timing. But I thought my booklet said to wait one hour before opening 😊
😂. 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.
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.
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.
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.
I have started loosening the lid of my pressure canner for a full 10-15 minutes after the 10 minute wait (after pressure has returned to zero) for everything I process just as insurance. It’s a small price to pay after all that work. I haven’t had even one fail of any kind since I started that. Thank you for all you do! My two daughters in law are just learning and I send them to you for all of your knowledge instead of risking advising them incorrectly. You’re a treasure!
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!
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.
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?
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. ❤
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.
In our family, we generally blame the Leprechauns.
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 love your ability to explain complicated matters in a common sense way that makes it easy to understand. Love your channel!
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
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 for your videos. I would never have started canning without them.❤❤
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 ❤
Aw, thank you. I'm relieved to learned it wasn't me; *Gremlins* 😂Seriously, I'm relieved.
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 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 🤣
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! ❤️
I am new to canning, and have watched hundreds of videos; your videos are very informative and entertaining.
I’m glad you used the term “liquid loss” instead of syphoning, because jargon can be off-putting to beginners 😀
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!!
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.
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.
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.
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
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!
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!
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!
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.
Would you consider making a video that addresses the reasons why lids may not seal properly? Thank you so much!
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!
Thank you Pam! I have had "issues" with siphoning and really appreciate your information!
This is the best video on canning I have seen. You are an incredible teacher!
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." ❤
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!
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.
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!
Great educational video! Thanks for your expertise and helping us understand what is happening 💕👍
Thank you, you explained everything I needed to hear. Had one jar leak and was going to quit.
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.
Most excellent channel, most wealth of info., than of any other channel; v science based. Ty RoseRed Homestead.
You’re great
This eased my mind tremendously! Especially when you showed the can of beans!
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!
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.
Thank you. I had liquid lose in my chicken. It sealed beautiful. I'm so glad to know it's safe.
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.
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
Thank you! You gave great information that left me thinking "oh, good to know" quite a few times !
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.
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.
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.
Thank you so much for this video. My stove fluctuates and I can't get the sweet spot. I just turn up and down and I appreciate you saying that.
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
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❤
I am happy to hear the loss of liquid doesn't affect safety. I always remove my rings & periodically check lids for the seal.
Either no rings once stored or lids barely on like we do because we have no storage room for them. Jim
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
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.
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.
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 for clearing this up for me. The smooth curve…that is my goal.
Glad it was helpful!
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.
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!
I love hearing the science behind WHY something happens! Thank you for the explanation - especially pressure - as a smooth curve.
Thank you for mentioning the apple pie filling siphoning. My first attempt at apple pie filling siphoned. I was afraid it was not safe, even though the lid seems to be solidly sealed. There was more than an inch of water in the canner, but not 2” and that is probably the issue. Or perhaps I didn’t get all the air bubbles out. Thank you so much for this class. SO HELPFUL!!!
So glad to hear it was helpful.
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.
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.
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
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 😻
This is the best video you have ever gifted to us, especially newby's. I thought I had learned all I needed to know about canning until I got an electric glass topped range. Oh did I ever miss my gas range (my new house had no gas). It took several tries to figure out how to reach and maintain the appropriate pressure. So my answer to the questions is simple:
Impatience and inexperience. Once in a while I'll get a failure of a jar, but never a full canner. I dont fret over it, but just cool completely and send to the fridge or freezer to use soon. As far as peaches go, during the lid shortage of the 70's there were so many new ways developed for the freezer. Peaches were by far the best! When done right using Fruit Fresh and sugar, air tight containers, working quickly to prevent oxidation which not only doesn't look appealing it doesn't taste good. I never went back to canning them. Anyone remember freezer coleslaw? It is actually very good, needing only some mayo upon thawing to make it like fresh. Great solution when growing your own cabbage and dont want to turn it all into sauerkraut. Freezer jam? Yes! I still prefer the traditional way. Reusing lids? NEVER! Why risk ruining an entire batch of precious food to save a couple $'s? Used lids are fine for dry storage. My solution for the rings: after removal (the next day) I wash in lukewarm slightly soapy water, all the jars and rings, then let air dry. I do what my mom always did - open up a wire clothes hanger by untwisting the wire at the top, placing the rings on thr hanger, losely winding the wire slightly back in place and place in a cool dry place. One for each size and you wont get rust. Rings w/lids cost almost as much a a case of new jars! This method also helps if you have many more jars than rings, which is easy to happen when buying used jars, as they often are missing rings.
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.
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.🌺
Thanks! That broth thing happened to me once!
I love watching jars boil away when they’re on the counter after canning.
I do too! It is mesmerizing!
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.
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
Very informative. Thank you very much. God bless you and yours from South Africa.
I saw the episode of explosion. You have explained everything and answered every question I had.
Thank you for great reporting, you have set me straight on my canning and I truly appreciate your videos. I do miss canning in my oven but I have never repeated the process thanks to you…..
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
Fantastic information. Thank-you so very much. ❤ God bless
🌹Pam, what a fantastic video! I am saving this video to go over again and again. Thank you so much for posting. -Nora
Thanks for this lesson, you pointed out sometimes it wasn't the Gremlins it was on me and my 4 years canning from the hip
I’m planning to can turkey broth by Friday in my Presto canners. This video was great timing. But I thought my booklet said to wait one hour before opening 😊
Thank you. I was having siphoning and now I know why
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
I leave my Nesco canner cool down for 1 1/2 to 2 hours before opening canner lid. Learnt the hard way!
Very helpful! Thank you!
This is why I love my electric Nesco/Carey canner!
😂. 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.
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
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.
Thank you Rose, for this info.
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.
I have started loosening the lid of my pressure canner for a full 10-15 minutes after the 10 minute wait (after pressure has returned to zero) for everything I process just as insurance. It’s a small price to pay after all that work. I haven’t had even one fail of any kind since I started that.
Thank you for all you do! My two daughters in law are just learning and I send them to you for all of your knowledge instead of risking advising them incorrectly. You’re a treasure!
That is great! Thanks for sharing your technique.
This was an excellent video and so valuable to me as a novice canner. ❤
You have so much wisdom. Thank you for sharing. You are such a treasure. I have learned so much from you. I feel so lucky to have found you.
Thanks!! Jim