Siphoning Question

lisazone6_ma(z6 MA)September 12, 2011

Hi all - hope everyone is enjoying a bountiful harvest this year!

I FINALLY broke out my pressure canner and prepared three quarts of flat, Italian style string beans. Now this is my very first time even using a pressure canner, so I understand I have a long way to go building up experience and learning. Anyway, when all was said and done, the jars lost a couple inches of the salted water inside, so I'm assuming it "siphoned" out. I did a search and came up with a bunch of posts and some of them mentioned that if you do a raw pack (which I did), sometimes the beans absorb water during processing and that can account for the reduction in the amount of water you start with in the jars (?).

Regardless, being a newbie, I have no clue! I didn't fool with the flame under the pot a lot and it seemed to be keeping a pretty steady pressure the whole time, but again, this is my first time.

Any thoughts about what can help me avoid siphoning?

Also, there's now around an inch and a half or two inches of string beans in the jars that are now above the water line - will they go bad or will they keep ok with the reduced water level?

Thanks so much for any advice you can give me!


Thank you for reporting this comment. Undo
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

NCHFP has a good table on the causes of siphoning/loss of liquid that may help. I linked it below.

One of the main causes is skipping the 10 min wait between removing the weight and removing the lid. Did you do that? You also want to wait several more min after removing the lid before removing the jars.

Adjusting the heat source too much is also a common cause. And like you said, raw pack absorbs some liquid - one reason why hot pack is preferred for most things. Better to let it run a little high than to adjust too much trying to keep it pegged.

Also check out the NCHFP How-To Use a Pressure Canner guide for step-by step instructions. Canner manuals are usually outdated on this info.


Here is a link that might be useful: Problems Table

    Bookmark   September 12, 2011 at 11:09AM
Sign Up to comment
More Discussions
You can't just tell me I can't use half gallon jars....
..... for canning anything but juice, and that I can't...
Katie's Roasted Garlic Tomato Soup
I made her soup the other day and I am here to tell...
serrano peppers everywhere
I have so many serrano peppers this year it's amazing....
Current Botulism cases
The Oregon State Public Health Lab has confirmed that...
Pickled beets from store canned beets
I want to can some pickled beets using canned beets...
Sponsored Products
LED Energy Efficient Black 5" High Outdoor Wall Light
$39.95 | Lamps Plus
Kimono Chandelier by George Kovacs
$410.00 | Lumens
Nelson | George Nelson Lotus Floor Lamp - Pear
Island 2-door Buffet
Metal Label Truffle Olive Oil & Balsamic Vinegar Set - MULTI COLORS
$120.00 | Horchow
Question Mark - 16" x 16"
Grandin Road
People viewed this after searching for:
© 2015 Houzz Inc. Houzz® The new way to design your home™