I tried my pressure canner for the first time and did everything to a T as per the Ball canning book…. Except maybe I took them out too soon? Some siphoning happened, and some of them have slightly murky water. Freshly boiled water went in to hot packed butternut squash before canning. Are these safe? The seals test perfectly.
by slut4sparklingwater
4 Comments
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Yeah, I think you’re OK. If the seals are good, the siphoning doesn’t matter, unless it’s extreme. These seem fine. The murkiness is just disintegrated squash.
They look perfect! If the seals are tight, you’re good to go
The murkiness happens with starchier veggies like winter squash. Carrot water is somewhat more clear. Siphoning happens more when the time is longer. Even when you wait 10 min after removing the lid before removing the jars, some of them may still be boiling like crazy. That is because the temp goes up to 240 degrees under pressure and water boils at only 212°. It takes some time to calm down. Make sure you wait the 10 mins and do not move the canner, disturbing the jars, until it is safe to remove the jars. I also fill my jars just a hair below the recommendation. All that usually works for me to prevent siphoning.