Good video and explanation. I suspect that a lot of people don't realize exactly what is going on inside the canner and their jars. There are a lot of physics and thermodynamics at work.
September 2021: Wow! So far I haven’t broke a jar, but thank you for show me that. Now I know. I’m very new at pressure canning, about 5 weeks old. I canned 16 pints of sweet potatoes yesterday. 4 failed, the lids didn’t seal. The rest lost half of the water I put in those pints!! Half! I’ve had siphoning before, but never that bad. I’m told as long as their sealed, their ok to shelf and eat first. They are sealed, but wow…that was pretty bad. I think I raised the pressure up too fast, and lowered to fast. I’ll do better next time. And I don’t want to reprocess those sweet potatoes b/c the ones that failed I’m eating and their pretty mushy but taste great. Their fine for me, it’s all good. But if I reprocess they will be mush.
Thanks, man. I have an All American canner, 7 quart. Every video I’ve seen, save one, they vent quickly, and take the jars out, within about a half hour after time. My first batch, I let cool, naturally. Everything was fine. Took hours, and I had 18 quarts to go. Decided that I’d try it the quick way, and my lesser-quality lids failed. I have to re-process four quarts. I should consider myself lucky.
just canned some beets and put the lids on tight and ran the pressure canner under cold water and removed the lid. most of the pickling fluid had come out the jars. Thank you for this video. At least I know what not to do next time!
I tightened some lids extra tight when I first started canning, and it caused the lids to buckle. They appeared sealed, but I didn't trust them, and reprocessed them with new lids.
Many thanks for this information. I am only beginning to learn to can and I find that the water level in my jars is a good 3/4 in. lower when I take them out of the canner. Perhaps I am tightening them too much.
I just did my first ever canning on seven cans of potatoes in quart jars. Two of them blew out the bottoms and one looks like it didn't crack but it's only half full. I'm canning outside in the freezing weather on a propane burner, when I was done I let it cool down about 40 minutes in the really cold air, I was wondering if that's what caused all the problems. I didn't think about the lids being too tight, thanks for that! I can hold 14 quarts in my canner but it takes forever to peel all the potatoes LOL
I did some canning of potatoes----then I saw the big boxes of dehydrate potatoes at Sam's Club and just bought those to seal in Mylar bags for long term storage. Next I started canning potatoes, onion, carrots, celery, okra, and beans in the same jar. This taste really good mixed with canned deer meat for a quick stew.
I tried to release the pressure by tilting the 10lb weighted , after turning off my burner. I forgot I had to wait until the little thing pops down back into my canner,before even touching anything. Then when I went to take out the jars, realized what I did mist have caused it to siphon out the liquid. Ughhh stupid me ! My second time canning. After I spent all day yesterday pealing and cutting 7 quart jars worth of sweet potatoes to can thrm all today. My questions , is , with only 3/4ths thr liquid inside the jars, is it still safe to put away in the pantry and eat later? Or do I have to throw them all out? I dont wsnt to re process because it already took me 1.5hour doing this batch 😪 alone. And I am afraid I will over cook thrm. They already look over cooked (I forgot to put lemon juice in it ,too, but there is honey in the water) . Uughhh thanks so much.
The first time I canned I had major siphoning happen because as I found out afterward, you cannot let the steam out rapidly. My jars looked like yours, the one where you released the pressure.The second time I still had a little siphoning. My meat jars were greasy under the rings. I did not let the steam off. I turned it off and let it cool down by itself.I have a weighted guage pressure canner that says I must use 15 lb weight for canning even though, for my altitude it should be 10 lbs. Ma6be too much pressure? Or jars too full? They are very well sealed but I wonder if they are safe...
I’ve only canned 3 times with the pressure canner. I’ve had this happen, too. I’ve followed all the rules about letting pressure equalize. I am thinking that I must be filling the jars too full.
@@sleepy580 I think I have too. I have since found a Facebook group "Kelli's home canning class" and she recommended to not fill above the shoulder of the jar, or the curved part below the rim. When I did raw pack for beef this way I had no siphoning. Also I noticed that regular mouth jars siphon easier than wide mouth jars. I did dried beans and had 4 regular mouth and 3 wide mouth jars in the canner. The regular mouth jars had more liquid loss than the wide mouth, aside from the fact that I filled them too full...
Recommended Daily Allowance of Crafting Good to know! Thank you! I’ve definitely been filling my jars too full then. I’m not on Facebook but maybe I’ll go take a look now.
@@sleepy580 She also has a RU-vid channel. I'll link it here... ru-vid.com/show-UCFwweAZQP1hzgz8RoTSxmtQ It's easier to ask questions on Facebook though.
@@308alaska I have 7 quart jars though. Does this mean they are unsafe for long term storage now? I csnt eat 7 quarts all by myself. Im thr only one who eats sweet potatoes lol . This was my 2nd time pressure canning.
@@ms.anonymousinformer242 If the jars are sealed properly then they are good for long term storage. I've opened pear juice my mother canned 40 years ago and it was still good.
Actually, over-tightening does not cause glass failure. The weakest point is the metal flat lid, which will buckle in order to release the pressure. Glass fracture is caused by thermal shock or a microscopic flaw in the tempered glass. NEVER vent quickly, the depressurization and slow cooldown is part of the total processing time! Your entire batch becomes unsafe because you need the correct temperature AND time to ensure that the kill zone for botulism spores has been reached. Fast venting an also cause jar fracture.
I always plan for at least 3-4 hrs. if I'm pressure canning. Trying to rush the cool down time seems to be where most people get in trouble. I can a batch in the evening then turn off the stove and let the canner cool over night. That seems to work for me. Thanks for commenting!
Tap, hit the lid on an angle on a hard surfaced floor.........it releases the pressure immediately. I've been doing this since my mom taught me 60 years ago. It's not a no-brainer!!! DUH!
