I was trying out Balls beef stroganoff in a jar recipe. I’ve come across some diced angus chuck roast that I needed to use.. . I change ed it a little bit so I’d have enough for 4 quarts and I filled them up 3/4 of the way with the raw meat mixture and topped it the rest of the way with hot broth leaving 1 inch of headspace. I also put in 2 quarts of broth that I had extra.. 10 pounds90 minutes I could smell an hour to the process that I was having leakage. As you see by the picture I had about an extra inch leak out of each one. The broth was perfect. No problems whatsoever I’m not no leakage. 6 mason jars sealed just fine. Question, how do I get the siphoning or pressure leakage? Should I have left Morehead space since I was raw packing due to expansion of meat, cooking and additional juice?
Raw pack before mostly corn, beef and potatoes have not had this problem. I generally don’t have a siphoning or leakage issue. Two questions, one any ideas on the causes? Second question, these should be fine on the shelf, correct?
by FishEast1624
3 Comments
do you have a link to the recipe?
When your jars siphon it’s important to keep an eye on them as they may unseal. It’s bet to use them sooner.
That list from Healthy Canning is excellent. In my experience, despite directions to move the canner when the processing time is up, jars don’t like to be moved. I think that 10 min period after you remove the canner lid is essential too— especially after a long processing time. I have also noticed that regular neck jars seem more likely to siphon than wide neck. Perhaps this is because, while they are both given 1“ of headspace, the wide neck jars have a bit more volume of air space. Just a guess.