Preparing Chicken for the Freezer
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- Опубликовано: 12 сен 2024
- Continuing our effort to have 60 days worth of meals in our freezer, refrigerator and pantry, we process 3 rotisserie chickens to build up our supply of chicken chunks and broth.
Note: In the video I say to leave 1/2 inch headspace for the broth. I misspoke. I actually left 1 inch headspace because I checked the USDA guidelines just before the video. So sorry that was confusing. The siphoning was most likely caused by the temperature differential once I opened the canner lid, and not because of headspace. Siphoning due to lack of headspace acts differently than the explosive siphoning we saw with this broth.
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You are so kind to explain your cleanliness to those that have no business criticizing. Shows your character! You are a wonderful woman! GOD bless you
I totally agree with Lynda.
Agree!!
I agree it saddens me that Pam should feel the need to keep saying it .
Criticism is being a bully, if you don't have anything nice to say then don't say it at all!
Thank you for showing us what siphoning can be like. Thought it would just be leaking, not spitting. It's very good to know, so I don't panic if it happens.
The lifter thing that takes hot jars from the canner makes a great baggie holder!
Yes I seen that hack online too! Pretty neat.
Ooooo, great tip. 👍🏻
Genius!
Holy Cow you are one cool mama! Did you find out why the jars seeped like that? I'm grateful no one got burned. What a video and KUDOS to you for NOT editing that out!😱❤
We buy the Costco chickens and I freeze them whole with the juice, in vacuum seal bags. When we want one I throw the whole bag in the slow cooker with a bit of water in the bottom for steam and walk away. End of the day I take it out of the bag and put it under the broiler for about 3 mins to crisp up the skin and it is as good as it was when bought. Our family gets three meals and I save the carcass for broth. I don't use an electric PC either I have a stove top pressure cooker and then my canners.
Pam I was having siphon problems this year with my Nesco canner. I called Nesco and they told me to only use wide mouth jars. I haven't had any problems since. Thank you for all you teach us.
Thank you for this information. 👍🏻
I had the same issue with the Nesco when I use regular mouth jars. Since I don’t have as many wide mouth as regular, I’ll just deal, and hope everything seals (oops, I’m a poet!).
The problem happens with other canners, too. My worst problem is when I can applesauce. I always pressure-can applesauce and if I use regular mouth jars, I get siphoning...even with decent headspace! So I only pressure-can the sauce with wide-mouth pints or quarts and I solved the problem.
I never imagined such a problem with jar lid sizes! I wonder why it makes a difference?
Wow! I'm glad I got to see the siphoning of the broth out of the the canner...what a surprise!
Hi. Learned a trick with the sou-vide. If you dip your freezer bag into a pot of water, it will push the air to the top. Then you can close up the bag, and dry it off, flatten it and freeze flat just like you did. Hope that helps.
Wow, great tip! I'm going to try this today when I bag up my chicken I just bought. :)
Thank you for including the siphoning bit! I have not been brave enough to can yet and it helped to see a “pro” experience an unexpected result
We were truly startled when we saw and realized what was happening. Jim
Hahaha those rascals jars of broth,,,,hahahah I have never seen that before. Glad you didn’t get burnt. This was a really great video Pam. Wish we could get chicken for that price. Either way,,,,I think I will roast up a few chickens and do the same thing, thanks so much Pam and Jim 🌷🇨🇦
Good prep! I just cleaned out our freezer of all the meat bones I had saved and made bone broth, then pressure canned it. I leave more headspace to avoid siphoning.
😊 I'm doing the same. I let my broth sit in the canner for a least an hour to cool down before removing the jars
Yes she edited to reflect 1 inch of head space. So glad i read the description box for her follow up before seeing that siphoning or it might have freaked me out😂
the chicken containers would make nice little seed starting greenhouses
I actually do use them for this! Especially handy for starting Christmas cactus!
How did I manage to preserve without you I literally have to binge your videos before I can😊
With all that is coming in our future, you are saving lives. God bless you.
So glad you didn’t get burned by the hot broth. Thank you for sharing. Great ideas.
Pam & Jim! I was taking advantage of the Sam’s Club rotisserie in the same way you’ve done, but NEVER thought about making a batch of broth from the leavings. You are brilliant! Way to add even more value to a great chicken meal deal and to my self-reliance repertoire! ❤Thanks!
Freeze dried broth is wonderful it takes up less space and it is simple and easy to use a tablespoon of the powder per 1 cup of water, or whatever.
Pam you need to wait one hour after nesco is done. I bought mine after watching you can carrots.
Pam, this is such a GREAT idea. Thank you. I have a pressure cooker but I have never used it. Would you consider making a step by step video on using the cooker to make the broth PLEASE?
I've always wondered what exactly happened when jars siphoned during canning. I always thought it kinda seeped out while processing so this was quite a surprise! It's so good of you to leave this in the video. It shows those of us who have only been canning for a few years that things sometimes go awry, even for those with decades of experience.
Thank you for keeping it real! ❤
I’ve never had jars siphon like that. It usually just gently flows out, little by little. I’m wondering if it’s elevation? I’m below 750’
@robingirven4570 My elevation is only 70 feet, so do you think siphoning in my canner would be more like this or just seepage? I always leave the jars to cool inside the canner for half an hour or so after the pressure comes down and the weight has been removed. By then, some jars have started to seal, so I'm more comfortable removing them, especially in the winter when my kitchen is quiet chilly.
Even though it siphoned, it was good to see what actually happens. I’m glad no one got splashed and burned. It’s good to freeze the chicken meat and make broth. I just do the freezing of both.
I use the same method of freezing flat bags in a tub -in partially filled containers I fill the void with scrunched up newspaper/junk mail to make the bags behave,
I love how you so thoughtfully present information. You may be retired from the university but you are still the best professor when you teach your viewers!
Thank you! 😃
Thank you! 😃
ABSOLUTELY LOVE your channel!♥️💪SUPER APPRECIATE how you explain things so incredibly clear & well, especially for us beginners!♥️ You are a true LIFESAVER! Thank you RoseRed Homestead!🙏♥️👍
Keep ‘em coming!😃
You're so welcome! Jim
I am so happy to see someone teach me to rinse the tray and add it to the broth. Best flavors.
Boy did I jump out of my skin when that jar on the counter siphoned! Thanks for a great video. I've never stored my rotisserie chicken in chunks. I've always separated the breast and legs and packaged them 2 per bag. Cutting them into chunks is a great idea!
I love how you react to the unexpected! It teaches us to remain calm, as well!
Oh my goodness! I have never seen siphoning!! I appreciate that you let us experience it along with the two of you. Grateful no burns, etc. I didn’t see the bag holder stand in your Amazon store. Thank you so much for teaching and encouraging us. Blessings
we buy 2 or 3 costco chickens every time we go to costco- we freeze the meat- make broth with the bones also- but my husband keeps the containers- he uses as little hot houses to start his seeds- are garden is about 1/4 acre -so lots of seeds they work great
Sam's clubs have them also. I buy and freeze whole. I, also leave 1 inch head space for broth. Great video! you are an excellent teacher
Today while shopping at Walmart I was in the deli area noticed they had rotisserie chicken from the day before in refrigerated 1/2 price discounted. I picked up 3, placed them in plastic bags from meat dept, just in case there is leakage. These chickens are definitely not plump like Costco or Sam’s club, but you still get at least 3-4 meals for two.
Placing the bags in box containers, like this is a great idea. But I found the bags freeze together! I simply cut a sheet of copy paper into 4, then place a paper between each bag. Voila, easy to pull one bag out. Also, as bags are used, it is then easier to combine half used boxes, those bags can easily combine into one box.
Another idea is to cut flat pieces out of cereal boxes to make dividers in between the packages when you stack them. That would make them flat where they come together, and you could reuse them too, at least a few times.
Both great ideas. So far mine have not stuck together. I make sure they are dry before I stack them.
Wow! I'm so glad you showed us that can happen when canning broth. I've seen the end result of siphoning, but I've never seen it in action before. You didn't even skip a beat. You are a true professional.
You are so welcome. I am really glad Jim was aboe to capture it on camera.
Thank you for your comments. Jim
No date on your ziplock? I love this idea. I am so tired of trying to find something in my freezer! I love your presentations.
OMG, once you separate beef, chicken, pork, fish, you will be so happy. The trick is measure the shelves in your freezer, buy containers to fit. I have two per shelf, on two shelves. Two other shelves I have one container, that’s because those two shelves are not deep so I place the containers side ways. The empty space next to containers I use for flat frozen prepped meals. I can easily find what I need quickly.
I have a lot of experience preserving food but I'm still learning updates thanks to you, Pam. The latest is that I won't have to blanch onions before drying. The national website is behind (funding shortage I'm sure). But I did find the info at the University of Michigan Extention. As a single person with a small freezer, I'm a bit sad I can't buy 3 chickens to do what you're doing. I do freeze chic wing tips, chic carcasses and veg scraps to make broth and when I have enough I do pressure can the broth.
You could pressure can the chicken, it would be even more convenient to use!
That chicken is wonderful, (I do not even want to know about what’s in it) and I always get at least one when we go to Costco. That trip home is always torture.😊
Don't like to be a Debbie downer but they are not the healthiest. They are loaded with salt about 460 grams of salt. 😢 Tastes and smells wonderful.
@@jenn9579to clarify- 1 serving, (3-4 ounces), of the rotisserie chicken has approximately 460 mg.
@@aftermidnight4867Very Salty. The chicken gets injected at the factory before going to the store. Then they add more.
@@jenn9579 I absolutely agree, just clarifying mg not grams…
@@aftermidnight4867 Understood 👍
Excellent video! I liked the ruler trick and I will be using that from now on. I also like the baggie holders. Thank you for the great content and thank Jim for making the videos. Your a great pair ❤
I finally bought some Steramine to add to my cleaning arsenal. It has been on my list for a while now. Looks like you are building up a nice freezer supply. I too love the roasted chickens, so fast & easy. The broth is just fabulous from them.
😂 I just did the exact same thing 3 weeks ago, except I got mine from Sam's club. I even had the same number of chickens
awesome video! In my store, its a law that the time it came out of the rotisserie , its in small print, usually.
Thanks for showing the siphoning. WOW! I hope neither of you were hurt!
Well, that siphoning was scary. When I open my Nesco smart canner I put a wooden spoon between the rim of the insert and the lid and let it sit for another 10 minutes. I think this helps.
I discard the bones, celery and onions, but I eat the carrots while cleaning my messy kitchen. They are so flavorful after cooking in the broth.
Love your idea for the carrots! I will have to try that!
What pressure canner is that being used and what size? Looking for a stovetop cooker to start this...Thank you....I love all your videos.
I just made broth and canned it from bones left from a couple of Sam's chickens, and never knew about the vinegar. I will have to remember that for the future.
Great Siphoning demo! Yes it sucks but that was educational!!!
Here on the East Coast, specifically from Massachusetts to North Carolina, we have a wholesale place called BJ's. Their membership is cheaper than Costco and they have $4.99 rotisserie chicken. They often sell out after work. I try to buy one a month that I take all of the white meat off it for future meals. Then I turn the bones and skin into bone broth that I can. I recent bought a used 6 quart Instant Pot Duo Nova off of Facebook Marketplace. I also have a Nesco electric canner to can my bone broth 😊. I learned canning from you, and I thank you for all of your efforts in educating the world. I'm one of your loyal students. Thanks Professor!
I like to heat up broth and drink it.
Like you, I take full advantage of Costco's rotisserie chickens. I also buy for future meals -- I buy 4 of them and freeze the meats. I also use the bones, skins, and juices but I freeze mine in 2-gallon ziploc bags for a large pot of broth-cooking. I use my stainless waterbath canner so I cook 10 chicken carcasses at a time. When cooked down and strained, I get 7 quarts of chicken broth with enough leftover for a pot of chicken noodle soup for the effort! Such a bargain with those chickens!!
I LOVE the idea of freezing baggies of meat with a plastic tub!! I'm going to set my freezer up to do this. I freeze my ground beef and ground turkey in the flat method but don't have any tubs for freezer storage...Using plastic tubs will help hold my 'stacks', so thank you for the demo!
I think you win the YT prize for keeping composure during your siphon-attack! 😂
Love the use of everything! Freezer chicken is so versatile and the broth is an extra special bonus! Thank you!!
Sorry it happened to you, but now I know what siphoning looks like! I would not known what to do if that happened to me without seeing it first! Thank you for leaving it in the video.
I’m so glad you didn’t get burned
Oh my goodness, "reality T.V."! I'm glad to see this experience with siphoning and glad it settled down and you did not get hurt during all of that! Thank you for showing such great ideas for organizing chicken for the freezer!
Thanks! Yes, this was reality canning. We were happy and relieved that neither of us was burned. JIm
I’m so glad I now know that kind of explosive siphoning can happen!! Now I will wear safety glasses as a precaution. My husband is already blind in one eye, so we are always super careful!
So glad you are careful. That type of liquid loss is very rare. I have a new video coming out soon that addresses this and other types of liquid loss.
I jumped right along with you when that jar spewed broth. I have never had that happen or seen anything like that before, and I have been canning almost as long as you.
So glad you keep your channel ”real” by not editing out the oops.
I use the zip lock bags, too, but I am considering purchasing a few “SuperCubes” in 2 t and 1 c sizes to help with my freezing. I have watched videos and they are made so they are more steady than a typical silicon cube and also designed so a set number of frozen contents from cubes will fit in a gallon freezer bag. Still thinking about the added $ and the added time/steps…you may find it interesting.
I love Souper Cubes. I have the 4 compartment trays and feel it's the most versatile (1 or 2 cup each).. I take them out after freezing and put in reusable bags.
Fabulous.....those chickens are delish and "cheap". Great way to take advantage of the savings and prepping for future meals. Thanks again Pam!!!!
That actually made me jump! Thank you so much for leaving the mishap in the video. I have only been canning for about 2 years and I now realize there is still so much that can happen unexpectedly.
Yes, we will. Jim
Lol i learned to let my Nesco cool for an hour at least before i touch it. So glad you didnt get burned. I dont want to scare anyone off the nesco canner. I love mine but i do wait to open it sometimes i just go to bed when its done processing and get jars out when i wake up.
I have a Nesco sitting in it's box unused. I was going to use it for canning broth. I saw this and freaked out.
@@JanMGB I bought mine after watching Pam do a show on it. I absolutely love it! I have a brand new stove top canner still in the box and I'm still afraid of it, but the Nesco I use quite often. Just read the book and follow the directions! :)
Thank you Pam, I have learned so much from your expertise!!!!! My Family is thankful for all the great food & information 🙏❤️❤️❤️❤️❤️🙏
Saving this one! Thanks Ms. Pam. BTW- you made back $8.99 in the broth, because (here) that's what 3 quarts of chicken stock costs. 😊😊
I like to make the bone broth and then add it to the cut up chicken in the freezer bags, And then freeze it together.
Wow! I have to admit that I screamed both times when the jars spewed! Scared me so much! As always you didn't panic and handled it like a champ. I was so afraid you had gotten burned. Praise the Lord that it was not worse! Thank you for sharing your knowledge, great ideas and always being a great example to all of us. Blessings to you & Mr. Jim. 💙
THANK YOU!!! Just finished my 3 costco chickens its all wonderful getting ready for winter....Im a widow and live alone this will make meals so much easier
Wonderful! That is so good to hear.
@@RoseRedHomesteadwhat brand and size is the cooker you use for this?
I have been doing precisely what you do with Costco rotisserie chickens ($7.99 CAD) for several years here in Canada. I process the hot broth with 1" headspace in my Presto Digital Canner and do not experience syphoning, though I leave it up to an hour AFTER the "Done" sign illuminates. Both the frozen mealt [typo edited] and the broth are so easy and convenient.
****** PLEASE CLARIFY: USDA instructions state that 1" headspace is required when canning Meat Stock/Broth. This is important for "newbee canners who WILL be spooked by violent syphoning caused by insufficient headspace.*****
I put bones and aromatics in the compost.
Thank you for showing what happens with siphoning. I’ve had it happen before despite allowing time to cool
Siphoning Happens ;) glad it didn't get you with the super hot liquid. I hope Jim was ok too.
Thank you for showing the bloopers
Fresh take on Costco rotisserie chicken. Thanks. Not sad I don't have a pressure canner tho.🤩
that chicken storing is such a good idea, I never would have thought of this, but talk about making meal time easier.
Wow so many great tips, thanks for sharing! 👍👍👍
You are so welcome!
I was just telling my husband on the way home I am going to buy several our next trip! I think my phone listens!!!! Lol
LOL! Spooky!!!
I've been portioning our meats out like this for years. The new spin that I like is the shoe box you are organizing them in. Thanks for sharing.
So enjoyed the video & "live performance", lol. When appropriate, my words are dang-it as well...
The USDA recommends 1” headspace for meat broth. Increasing the headspace should decrease siphoning. Most tested pressure canning recipes call for 1” headspace. There may be exceptions, but it’s definitely not broth.
Right, which is why I left an inch.
@@RoseRedHomestead 🌷I like your videos and canning BUT AT 13:50 YOU STATE 1/2 INCH HEAD SPACE WHICH IS WHY A LOT OF YOUR VIEWERS ARE STATING IT IS SUPPOSE TO BE 1 INCH. You should add a clip to the video to correct this or write it out on screen. Your viewers rely and trust you to put out accurate information. I know you will do the right thing after viewing your video. Also it is hard to see but appears that the broth is above the bottom ring of the jar marking the 1 inch head space line.🌷😊
AAAAGH! I may have said 1/2 inch, but I left an inch! Thanks for that explanation.
I wasn't really sure what siphoning was. Im so glad we got to see that. Thank you!
You are welcome! We are glad Jim was able to capture it on camera.
Another thing adding vinegar to your broth will do is it will help pull out calcium from the bones and make your broth just that much better for you!
Agree. Thanks.
Hi. I have the Nesco and always let it cool for a full hour after canning. Not sure where I got that instruction, but It seems to have minimized siphoning.
It was in my instruction book that came with mine.
Same, one hour
Siphoning: Just had some dramatic siphoning with my green beans. Wow. Really got my attention! Followed all the processes -- but I think you could almost call it user error. 😂 I have a Presto pressure canner and Ball jars but also have Weck style jars ... and here's the key part ... my jar lifter is a Weck style one. It is made to fit around their curvy style of jars. And sometimes it is hard to get into a fully loaded canner for the first jar. It's just a bit too big and unwieldy.
This time, I bumped the rings/lids as I was manoeuvring it in for that first jar and "Whoosh!" Out came some hot liquid, sort of sideways just as in RoseRed's demo here. I marked that one with a Sharpie. For all that it looked dramatic, next morning I could see I'd only lost about an inch of liquid at most and the jar has a good seal.
Thank you @Rosered_Homestead ... so reassuring to see this (so clearly!) and have a little more confidence.
Seeing the siphoning was a surprising moment. Thought it just seeped out slowly. I've been using my costco chicken carcass to make broth for a while, but only using one chicken to make a meal. It takes no more effort to cook more. Thanks!!
So you’ll probably bring this up on another video but if not, can you please let us know whether those jars actually sealed? Or if you have to put them into the refrigerator or freezer? Thanks for the video.
They sealed in the video. At least 2 did IIRC
For us newbies, can you please explain siphoning? If it happened to me, I would have thrown it all away thinking that I had done something terribly wrong.
Thank you.
It can either be from not having enough headspace in the jars, or in this case (I believe, because Mrs. Pam wanted to show what they look like in this video) not letting the jars sit for long enough after canning them to let the temperature and pressure regulate.
@@GardengateDreamer Thank you.
@@susanwoodcarver you're welcome.
SAM'S has chickens for Same price (before there was a Costco😂) plus Sam membership is MUCH cheaper❤
I was just at Sam's this morning (it's our only club warehouse option) and didn't even think to look at already-cooked chicken! I will definitely take a peek next time I'm there!
And it's at least as cheap as raw whole chicken and sometimes even cheaper.
So happy it didn’t burn either of you. Love your channel
Thank you! Jim
Such a great video. Much to learn, and I appreciate you showing the siphoning fiasco. So glad the two of you did not get injured. Hopefully, you'll never experience that again.
All I do is learn from you …thank you
I am not much of a chicken eater. My husband does love it, so this is a great idea for us. I will make it, but I don't generally eat it. This way he can have chicken with anything I am making for dinner. You made the broth seem easy to make. I do use a lot of it for soups and such, so this would be very helpful. That is a great savings as I know how much I pay just for the chicken broth. Thank you for this video and thank you for showing us everything. Now I know what to do when this happens to me...and it will. I so appreciate all that you share with us. I love it!
Thank you so much for your kind words.
We always let the pressure lower on the canner (on stove canner), once temp is at 0, we set a 10 min timer then take off weight once it beeps, put on 10 min timer, after 10 mins then unlock lid, another 10 min timer...take lid off, another 10 min timer... take out jars. When you slowly let the temp come down on the contents of jars, you have less syphoning. Remember when you take off the lid, the temp of the contents is still very high! Going from 200F to 70f of your house, that's a huge difference (Which causes syphoning). We have a bunch of kids so we mainly set the timers to remind us there's stuff in the canner because we go on about doing other things while we wait. It has slowed us down on getting stuff out and has brought our syphoning down to about 0!!
Just a side note, broth is going to contain that heat like a raging gas bubble... You're best bet is to let it stand LONGER than you normally would with a jar filled with solids and liquid. So normally I let a canner full of stew filled jars sit 10 minutes before moving (but I will crack the lid at 5 minutes to acclimate the jars a bit to room temp before taking the lid off entirely). With broth being more volatile, I'll wait 15 minutes before cracking the lid and another 15 before taking the lid off. Depending on any big gas bubbles, I'll let it sit till I don't see any before taking out of the canner. This is a very common issue with broth/stock only canning. And sometimes even with tomato sauce if you pressure can it. Just don't leave it sitting in an enclosed canner for hours... Glad you and your husband were okay!
Great idea! I've never seen siphoning before. That is wild! Hope your shirt is okay.
I'm working on my pantries. I carried all my short-term and medium-term storage items down to my working pantry and restocked it. Reorganizing my long term to take stock of what I'm going to need to purchase. After that I'm doing my seasoning cabinet. Then it's on to the freezers. I ordered some coated wire baskets to help organize the freezers. Will have to wait and see if I like them.
I'll be planning our holiday meals soon too and purchasing what I need for those.
Yes, that is what we said about the siphoning as we watched/video taped it. It really sounds like you are doing a great job re-organizing your storage items. We are still working on ours. Jim
Pam & Jim thank you, hope your on your way to organized freezer. Cannot wait till you send out your next video.
We are so excited about how things are shaping up with our freezer organization. We will be making a video to show it all very soon.
We are still working on it. Jim
I am so glad you didn't get burned! I can a lot of broth of all kinds but I do it a little differently than you. I pressure my bones and anything else to flavor it. After it is done pressuring I let it cool down with the bones in the broth. Gives it an extra rich flavor. Then I strain the bones and everything out and put the broth into another pan that will fit in the refrigerator. I let it set over night until the fat has set up then i strain off the fat. I heat the broth up and then put it in bottles and can it. I never can a lot of fat in my broth and I have never had trouble with it. I don't know if that would help you or not. thank you for your wonderful ideas. I am trying to decide if I want to buy a deep freeze or not and you have given me lots of "food for thought".
I purchase roasted chickens from Sams and do the same thing. I have frozen chicken broth in my freezer and make meals with the meat. I’m glad that siphoning did not splash you. Thank you for sharing
I am SO excited to see this video! I used our Rotisserie chicken bones (from Costco also 😊) for my broth last time and it had such a rich flavor...so much so that my son kept dipping into the pot after it was done. He must have drank a quart of broth himself, which made this momma feel great.
And what a fabulous idea in how to organize the freezer!
Thank you, Pam and Jim, for continuing to share your life's journey with us!
Would love more shows on using the pressure cooker.
Thank you so much for showing us all the stages. Siphoning was a big surprise to this new canner, and I wish I would have seen something like this before trying, lol. It is always something new to learn!!
I love these tips and the detail you give. Especially liked the vinegar tip.
Thank you for your time invested! I have a friend who uses an electric canner but I wasn’t sure if it was actually a good thing. But seeing your lesson and how easy this is is awesome!
Glad it was helpful!
I let my canner sit for a least an hour before I open it to remove the jars.
After the siphoning was the seal on the jar affected by the fat in the broth?
The directions that came with my Nesco canner said when my canner time was up, unplug it and leave it for one hour without opening. Then I can open it and I do not get that problem. I sure hope you didn't get burned! That was super scary! I jumped when you jumped when it started spurting out after you took them out!
On another note, I am very thankful that you went ahead and posted this video so we can know ahead of time what could happen.
Glad you are okay after all that!
And I agree, the Costco (and Sam's Club) chickens are their loss leaders and an excellent purchase! We bought several and freeze dried them. I also canned the broth from them.
I'm so thankful for this channel!
I did that same thing. I never open the canner until it has completely come down to no pressure, which takes at least an hour. We were glad Jim was able to capture the siphoning on camera.
Maybe 1" headspace instead of half? Might help with the siphoning
I think I left an inch...did I say 1/2? I can't remember. Now I am going to have to go back and watch that part of the video!!!
@@RoseRedHomestead @13:50