What Causes Liquid Loss in Canning
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- Опубликовано: 9 янв 2025
- We discuss the five main reasons liquid is lost from jars during canning and siphoning is just one of those ways.
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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
And when the gremlins get involved…..all that is left is prayer! may God bless you both for all that you do!
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'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?
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.
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. ❤
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.
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.
Thank you for your videos. I would never have started canning without them.❤❤
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.
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.
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 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
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 🤣
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 was canning apple pie filling a few weeks ago and when I went to take one of the jars out the ring and lid blew off and I had apples every where. On the ceiling, the walls, the floor and all over the front of me. I was very lucky I only had a few small burns on me.
I am new to canning, and have watched hundreds of videos; your videos are very informative and entertaining.
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 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 leave my Nesco canner cool down for 1 1/2 to 2 hours before opening canner lid. Learnt the hard way!
In our family, we generally blame the Leprechauns.
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 love your ability to explain complicated matters in a common sense way that makes it easy to understand. Love your channel!
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’m glad you used the term “liquid loss” instead of syphoning, because jargon can be off-putting to beginners 😀
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! ❤️
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! You take the fear out of canning for newbies!
Would you consider making a video that addresses the reasons why lids may not seal properly? Thank you so much!
Most excellent channel, most wealth of info., than of any other channel; v science based. Ty RoseRed Homestead.
You’re great
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." ❤
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 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!
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
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 video. You forgot to mention that if the jar has a nick on the rim, that can also cause a bad seal.
You are a wealth of information. Those darn Gremlins (lol). I have learned so much from watching your videos. I thank you for sharing!
Thank you Pam! I have had "issues" with siphoning and really appreciate your information!
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!
Thank you. I had liquid lose in my chicken. It sealed beautiful. I'm so glad to know it's safe.
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.
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, you explained everything I needed to hear. Had one jar leak and was going to quit.
Great educational video! Thanks for your expertise and helping us understand what is happening 💕👍
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.
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!
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 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 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.
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.🌺
This eased my mind tremendously! Especially when you showed the can of beans!
You are my Favorite Teacher 🎉
Thanks! Jim
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
😂. 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 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 have a poof monster at my house. Thank you for the chuckle.
You did a fantastic job explaining this. THANK YOU!
And the liquid spewing out of the jars was amazing!
You are so welcome!
Broth is more volatile than solid foods i have found ... And the peaches soaked up the liquid when the peaces let the air out.
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.
TY much for the video re siphoning or other liquid loss. When canning. Very educational 😀♥️👍
This was an excellent video and so valuable to me as a novice canner. ❤
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!
🌹Pam, what a fantastic video! I am saving this video to go over again and again. Thank you so much for posting. -Nora
Great information. I learned a lot. I'll be much more comfortable when I can from now on.
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….
Very informative. Thank you very much. God bless you and yours from South Africa.
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 😂
Thank you! You gave great information that left me thinking "oh, good to know" quite a few times !
I love hearing the science behind WHY something happens! Thank you for the explanation - especially pressure - as a smooth curve.
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❤
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..
Very helpful! Thank you!
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 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.
Thank you, thank you, thank you. I have needed this video so badly!! It was so helpful!!!👏
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. I was having siphoning and now I know why
Pam and Jim: At our house we have an invisible cat that does those things. We just say I guess the cat did it ! We also have a sock monster who lives in the laundry room. But it is only hungry enough to eat one sock at a time. Informative video as usual. Thanks for the making them.
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…..
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 😻
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 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.
A wonderful and informative video. Answered my questions and put me more at ease with my canning. You are truly a treasure!
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
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.
I saw the episode of explosion. You have explained everything and answered every question I had.
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!!
Pam I need to here this thank you so much
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 for sharing your experience with us. I always learn from why I have had problems watching your channel.
Glad to hear it, Jim
Very helpful!!!
Another issue is canner size. A 12 qt canner doesn’t have much empty air space once the jars are placed. Lifting the lid allows cooler air to fill the space, changing it too quickly. Before watching this video, I was contemplating the Presto 12 qt for convenience, but I believe I’ll just continue dragging out by 21.5 qt All American canner.