<?xml version="1.0" encoding="UTF-8"?><rss version="2.0" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:atom="http://www.w3.org/2005/Atom" xmlns:sy="http://purl.org/rss/1.0/modules/syndication/" xmlns:georss="http://www.georss.org/georss" xmlns:geo="http://www.w3.org/2003/01/geo/wgs84_pos#" > <channel> <title>Comments on: Canning Meats 101: Raw Pack for Boneless Meats</title> <atom:link href="http://myfoodstoragecookbook.com/2013/09/17/canning-meats-101-raw-pack-for-boneless-meats/feed/" rel="self" type="application/rss+xml" /> <link>http://myfoodstoragecookbook.com/2013/09/17/canning-meats-101-raw-pack-for-boneless-meats/</link> <description>Tried and Tested Food Storage Recipes</description> <lastBuildDate>Wed, 05 Mar 2025 23:51:53 +0000</lastBuildDate> <sy:updatePeriod>hourly</sy:updatePeriod> <sy:updateFrequency>1</sy:updateFrequency> <generator>https://wordpress.org/?v=4.9.26</generator> <item> <title>By: Week #10 Prize line-up | My Food Storage Cookbook</title> <link>http://myfoodstoragecookbook.com/2013/09/17/canning-meats-101-raw-pack-for-boneless-meats/#comment-1319</link> <dc:creator><![CDATA[Week #10 Prize line-up | My Food Storage Cookbook]]></dc:creator> <pubDate>Mon, 14 Apr 2014 16:57:06 +0000</pubDate> <guid isPermaLink="false">http://myfoodstoragecookbook.com/?p=7059#comment-1319</guid> <description><![CDATA[[…] and preserving. It comes highly recommended by a canning expert who I personally trust (and who’s guest posted on canning here), Cheryl Driggs. It goes in and out of being found “in stock” on the […]]]></description> <content:encoded><![CDATA[<p>[…] and preserving. It comes highly recommended by a canning expert who I personally trust (and who’s guest posted on canning here), Cheryl Driggs. It goes in and out of being found “in stock” on the […]</p> ]]></content:encoded> </item> <item> <title>By: Mary Beth Maschner</title> <link>http://myfoodstoragecookbook.com/2013/09/17/canning-meats-101-raw-pack-for-boneless-meats/#comment-1318</link> <dc:creator><![CDATA[Mary Beth Maschner]]></dc:creator> <pubDate>Sun, 17 Nov 2013 05:16:50 +0000</pubDate> <guid isPermaLink="false">http://myfoodstoragecookbook.com/?p=7059#comment-1318</guid> <description><![CDATA[Thank you so much, Cheryl! I did change the heat level a few times trying to get the "rocking motion" on the weight, and I took the jars out right away. All this is good to know and I will be more precise next time. Cheers!]]></description> <content:encoded><![CDATA[<p>Thank you so much, Cheryl! I did change the heat level a few times trying to get the “rocking motion” on the weight, and I took the jars out right away. All this is good to know and I will be more precise next time. </p> <p>Cheers!</p> ]]></content:encoded> </item> <item> <title>By: Cheryl Driggs</title> <link>http://myfoodstoragecookbook.com/2013/09/17/canning-meats-101-raw-pack-for-boneless-meats/#comment-1317</link> <dc:creator><![CDATA[Cheryl Driggs]]></dc:creator> <pubDate>Sun, 17 Nov 2013 01:46:38 +0000</pubDate> <guid isPermaLink="false">http://myfoodstoragecookbook.com/?p=7059#comment-1317</guid> <description><![CDATA[Mary Beth, As long as you processed the chicken for the correct length of time at the correct pressure for your altitude (which it appears you did) and the jars all sealed properly (which they appear to have done) your chicken is safe to eat. The chicken that is above the broth may turn dark but it is still safe to eat. There are some things you can do next time that should help you avoid the problems you found this time. When liquid comes out of the jars before they seal, it's called siphoning. Siphoning can happen in at least 4 circumstances. 1) If jars are too full, the contents can bubble up and out the jar. Chicken should have a 1-inch to 1-1/4 inch headspace (the distance between the food/liquid and the rim of the jar.) If it's less, the liquid could siphon out. 2) Siphoning can happen when the temperature under the canner is moved up and down during the processing time in order to regulate the pressure. This can be overcome by starting at a lower temperature than "HI" to bring the canner up to pressure (refer to the canning chicken post above) and then lowering the temperature in small increments every 3 to 5 minutes until you are at the lowest temperature possible to maintain pressure and then leaving it there for the remaining time. 3)The third cause of siphoning is removing the jars from the canner too soon. When the canner cools and the pressure drops to 0, take off the weight but leave the lid on the canner. Wait 10 minutes and then take off the lid and remove the jars. 4)Once jars are out of the canner, leave them undisturbed. Moving them at all can cause air bubbles in the jar to move upward too quickly causing liquid to come out. You were right that you shouldn't have tightened the ring on the jar. Rings are loose when the jars come out. That's good because then air inside the jar can finish coming out so a vacuum can form. If lids are too tight, they can buckle as the air pushes up or the air and liquid will force it's way out under the lid and you probably won't get a good seal. I hope that helps you feel better about the safety of your chicken and gives you some ways to help avoid siphoning in your future canning sessions. If you have any more questions, please ask. Cheryl]]></description> <content:encoded><![CDATA[<p>Mary Beth,<br /> As long as you processed the chicken for the correct length of time at the correct pressure for your altitude (which it appears you did) and the jars all sealed properly (which they appear to have done) your chicken is safe to eat. The chicken that is above the broth may turn dark but it is still safe to eat.</p> <p>There are some things you can do next time that should help you avoid the problems you found this time.</p> <p>When liquid comes out of the jars before they seal, it’s called siphoning. Siphoning can happen in at least 4 circumstances. 1) If jars are too full, the contents can bubble up and out the jar. Chicken should have a 1-inch to 1-1/4 inch headspace (the distance between the food/liquid and the rim of the jar.) If it’s less, the liquid could siphon out. 2) Siphoning can happen when the temperature under the canner is moved up and down during the processing time in order to regulate the pressure. This can be overcome by starting at a lower temperature than “HI” to bring the canner up to pressure (refer to the canning chicken post above) and then lowering the temperature in small increments every 3 to 5 minutes until you are at the lowest temperature possible to maintain pressure and then leaving it there for the remaining time. 3)The third cause of siphoning is removing the jars from the canner too soon. When the canner cools and the pressure drops to 0, take off the weight but leave the lid on the canner. Wait 10 minutes and then take off the lid and remove the jars. 4)Once jars are out of the canner, leave them undisturbed. Moving them at all can cause air bubbles in the jar to move upward too quickly causing liquid to come out.</p> <p>You were right that you shouldn’t have tightened the ring on the jar. Rings are loose when the jars come out. That’s good because then air inside the jar can finish coming out so a vacuum can form. If lids are too tight, they can buckle as the air pushes up or the air and liquid will force it’s way out under the lid and you probably won’t get a good seal.</p> <p>I hope that helps you feel better about the safety of your chicken and gives you some ways to help avoid siphoning in your future canning sessions. If you have any more questions, please ask.</p> <p>Cheryl</p> ]]></content:encoded> </item> <item> <title>By: Megan</title> <link>http://myfoodstoragecookbook.com/2013/09/17/canning-meats-101-raw-pack-for-boneless-meats/#comment-1316</link> <dc:creator><![CDATA[Megan]]></dc:creator> <pubDate>Thu, 14 Nov 2013 22:56:28 +0000</pubDate> <guid isPermaLink="false">http://myfoodstoragecookbook.com/?p=7059#comment-1316</guid> <description><![CDATA[I'll forward this along to Cheryl who authored this post and she should be able to better help you. I'm still learning too, so I don't want to steer you wrong.]]></description> <content:encoded><![CDATA[<p>I’ll forward this along to Cheryl who authored this post and she should be able to better help you. I’m still learning too, so I don’t want to steer you wrong.</p> ]]></content:encoded> </item> </channel> </rss>