1Tess_W
Any canning experts? I am a relative newbie at about 6 months. The actual prep and canning aren't the problem. Some of my cans seem to siphon sometime during the process. I've read about this and been to numerous youtube channels, but have found no satisfactory explanation. Anybody here dealt with that phenomenon?
2thornton37814
>1 Tess_W: I'm an amateur. Wish I could help, but I'm probably going to tell you the few things I know from watching mom. She always had her jars boiling in the canner before she filled them. She always made sure to leave plenty of "head space" so it could expand. She always had towels on the counters to sit them on while they cooled down after canning. I think she probably turned the heat off and let them cool a bit in the canner before she moved them to the towels. I pretty much do what she did and have only had one jar that really seemed to lose too much liquid.
4MrsLee
>1 Tess_W: I've only canned jelly, chutney and sauces, also syrups. Never had the issue to my knowledge. The recipes I follow for those products say to leave only half inch or less space at the top. I'm too chicken to can meats.
5Tess_W
>4 MrsLee: Meats are the easiest thing to can! Books and other say to leave 1 inch of headspace for meats and pack loosely--I do, but still get siphoning. I don't feel comfortable canning jelly/jam in a water bath canner--but I did. I have also canned: ham, pinto beans and ham, carrots, potatoes, and applesauce.
6thornton37814
>3 Tess_W: My mother never canned meats so I am not able to suggest anything. If I see Kim at church, I'll ask her. If anyone knows the answers to canning questions, it would be her.
7Tess_W
>6 thornton37814: Thanks! I watched a live youtube broadcast the other night with a lady who has canned for 20 years--and she siphoning in an issue for her, also, and she has no idea why. However, it was agreed by the panel that is the jars sealed and you lost no more than 25% of the liquid, all is well.
8MaureenRoy
If there is a category of "Canning For Beginners," canned grape leaves might be an example. On May 26th, I cut small and medium-sized leaves from our Concord grapevine in our organic garden in Los Angeles county, California, less than 10 miles from the California coast. Trim off the stems. Then separate the leaves into one small-sized group and one "everything else" group. (Our small grape leaves are about 5 inches long, + the others are about 7 inches long.). Rinse each group of leaves in fresh water to remove garden dust.
The supermarket jars of grape leaves are packed in brine, so prepare enough brine to fill two jars. Blanch each group of the same sized fresh grape leaves in boiling water for one minute. Remove the boiled leaves, drain them. When they are cool enough to handle, stack them vertically and roll them to fit inside your jar. Pour warm brine to cover the leaves to the brim of the jar, add the lid, tighten the lid, and set out of direct light to cool. Store in a cool cupboard or pantry out of direct light. Bonus: You can brag that your grape leaves are organically grown!
The supermarket jars of grape leaves are packed in brine, so prepare enough brine to fill two jars. Blanch each group of the same sized fresh grape leaves in boiling water for one minute. Remove the boiled leaves, drain them. When they are cool enough to handle, stack them vertically and roll them to fit inside your jar. Pour warm brine to cover the leaves to the brim of the jar, add the lid, tighten the lid, and set out of direct light to cool. Store in a cool cupboard or pantry out of direct light. Bonus: You can brag that your grape leaves are organically grown!
