Alcohol boils at a very low temperature. If its in a pressure canned jar, it will boil off before the water even gets to a boiling. If you process for several minuutes in a PC, it will remove all traces of alcohol befored it reaches the boiling water temperature in the canner, then jets out as steam vapor. Its not going to allow you to can something that contains alcohol. The end result is a canned food, with maybe a trace of alcohol flavor, but not really much, if any, actual alcohol. To can fruits safely, use an added acid if necessary, and also plenty of sugar. If you do add alcohol, process it in a boiling water bath instead, as it may give you a slightly more noticable alcohol taste, provided its not canned too long.

Welll, fruits (with just a couple of exceptions) are not pressure canned for several reasons. First, because it isn't required as they are high acid products. Second, because it damages the fruits and results in a mushy product. Third, because there are no tested recipes for pressure canning them (since it isn't required) so there are no time or pressure recommendations - all you can do is guess.

BWB processing and pressure canning are 2 very different process with very different purposes and in most cases the 2 are not interchangeable. Of course you can use your PC as a BWB without locking down the lid or putting on the weights as long as it is deep enough to cover the jars with 1-2" of water. But to pressure can them - no - and that is what went wrong with the process.

That is why you got the siphoning out of the jars and into the water in the canner.

Same holds true for using liquors in canning. You won't find recipes for PC the few recipes that allow the use of liquor because it isn't needed - BWB is what needs to be used. My main concern would be that most "jubilee" type recipes I know of cannot be safely canned either way becuase the call for using cornstarch and thickeners of any kind aren't allowed in home canning. So are you sure your recipe may be safely canned?

Since you say you are new to canning might I suggest that for safety sake you do a bit of research before jumping in again? Buy a copy of the Ball Blue Book for the current guidelines and recipes or explore the link below to NCHFP. It is the best place to start in addition to some reading here for lots of good info.

One of the first things we learn to use only use tested and approved recipes and then to follow those recipe instructions to the letter.

Dave

Here is a link that might be useful: NCHFP

Clear Jel, IS allowed as a thickener in home canning. Its a modified food starch and remains quite stable once cooked.

Good point Ken. I forgot to mention that Clear Jel is the only one allowed. Thanks for catching that.

Dave

I think that the syphoning has actually been started once the alcohol started to boil out through the lids. Once that area gets wet, it can create an actual flow of liquid. Kind of like when you suck on a hose to start a syphon going. Gravity and physics take over.

Just wanted to note that my neighbor does pressure can fruits on the infrequent occasions where she cans them at all rather than freeze...

At 82, she is unable to lift her BWB canner filled to 2" over jar tops, while she is able to safely lift her pressure canner when filled if needed - I don't think she would have changed her processing method otherwise but I don't find anything to object to with her finished product now as far as quality.

OT to the original question though....

Here is a link that might be useful: Nchfp - peaches

The pot can sit on the stove at all times. The jars can be raised out and removed by a wire rack. There is also a very good tool to lift individual jars out of a canner, of any size. They have plastic grips that hold the jars by the glass bead around the neck. Jar tongs. Very useful and I cant do a single canning without them. I have two pairs too.

No one, regardless of age, should be trying to lift a BWB canner when it is full of water and jars. That is a good way to get a serious injury.

And I agree with Ken that there is certainly no reason to do so either.

Same goes for a pressure canner. Both are already on the stove then filled with water and then filled with jars. When done, the jars are removed individually, water cools and then is either dumped or scooped out and the pan then removed when empty or almost so.

Dave

I keep finding reminders why I don't write for a living, I dont make myself clear enough first try.:) Thats right, Ken, but she does have to fill a smaller container at her sink several times over, turn, step and fill the BWB on her stove to the right depth. She can remove the jars with tongs and does (with arthritic hands) rather than lift all at once with a rack, but then has to dip water from the canner to lighten it enough she can walk to the sink with it to empty it when finished. None of it impossible, but maybe that's just too much of a reminder to a very independent woman that she's getting older :)

2 - 3 inches of water in her older pressure canner she can lift - weight of the water itself that gives her a problem. She did process jelly BWB this morning but had not for a few years...I ran over in PJs and took it to the sink, poured it out when she was done, admired her jams and jellies which were picture perfect.

Hmmmm. I do lift my BWB with water but minus the jars, same with my pressure canner - hot jars removed there too of course and after it's cooled a few minutes. I didn't realize I was doing anything outside the norm, my older neighbor either...she was mildly embarrassed to tell me she can't lift her canner.

It isn't so much that it is "out of the norm" as it is a safety issue. Trip or slip or lose your grasp or any one of 100 things can happen and all the hot water pours right onto you or anyone nearby. Even pouring that much water down a sink at one time can easily cause back-splash onto arms and legs.

If doing multiple batches the hot water is still needed but if the last batch is done the water can be left to cool somewhat on the stove and then any small sauce pan with a handle or a pitcher or even large plastic or pyrex measuring cup can be used to safely dip out most of the water.

Dave

The 'infamous' jar lifter..

Here is a link that might be useful: Jar lifter link

I can't lift my BWB (20qt stockpot)when it has lots of water in it(even for soup). I have been scooping out things for years. I am 69, short and have arthritis. I never gave it a thought about not being able to lift the whole pot of liquid, I just did what made since to me.

Might help if you have a small stool to stand on. The jar lifter tongs are easy to take jars out one at a time, The pot can be drained and filled by using a saucepan and dipping it into the water in the pot, and ladling it out a few times. I find that I must also use a higher level canning burner element. The electric stove has burners that sink into the holes in the stove top. The regular burners get very hot, soften the steel struts that support them, and then they bend and sink into the top. The canning burner is raised about 1.5 inches above the stove, and has thicker support struts.

I wouldn't want to stand on a stool while lifting something heavy, a little unstable for me. I always scoop out with a glass measuring cup or a small saucepan. Scooping out works great for me.

A single filled canning jar isn't heavy, unless you can't lift 3 pounds. If thats the case, your not going to be able to can things at home using any kind of pot. I do use a stool, but only if I can't see over the top of the pot while its on the stove. Get a custom made stove top that has burners that are elevated from the floor by only 2 feet.

I was wondering if alcohol could be used as a substitute for pressure canning to prevent botulism in low-acid foods. I've done a lot more pressure than water-bath canning, and I don't really like that vegetables are cooked nearly to oblivion in a pressure canner. The first time I canned tomatoes (for example) I found when I started using them that the tomatoes would disintegrate in the saucepan. Apart from aesthetics I can't imagine any nutrients being retained when produce is cooked to this extent. I did read that the alcohol level must be 6% or greater to control botulism, but if I use water bath canning I wonder if more of the alcohol would be retained. Plus I've also read that alcohol does not cook off as easily as most people think. Has anyone tried this type of experimental canning or have any insights?

I take my wb or pressure canner after taking out the jars and pour it down the clean out trap for the kitchen line . the sinks empty like new plumbing.

or have any insights?

If it is not listed as an acceptable method by the NCHFP which it is not, I won't even consider it.