Canning questions - my retry from a few weeks ago

So I messed up a couple of weeks ago and posted here about it with some questions. Today I pressure canned some chicken stock, and then raw packed some chicken (boneless) that I chunked up. My questions -

One stock didn't ping like the other 3. I wanted to give it a little time just in case, but within a couple of hours it was a darker color than the other 3? I tossed it in the fridge, but is it safe to eat? My husband thought that may be due to the air getting too it while it sat there and hadn't sealed properly?

I raw packed chicken and it seems like it went fine! Both jars sealed. Why I did quarts instead of pints is beyond me. lol We are a small family so it will be a couple of meals now instead of one

Thanks for any help with the stock question!

Nope, there's nothing wrong with it that boiling it for ten minutes before serving won't fix.

Thank you!

I have one other question - I did 2 quarts of raw packed chicken and there was some spill over of the liquid from the chicken into the canner (at least that is what I'm assuming happened as there was a bit of stuff on the outside of the jars, and in the water). Is this normal? They seemed to have sealed fine?

Bumping for this question - anyone that can help?

Sounds like you had siphoning. I have had this problem before. As long as it sealed I eat it anyway after proper cooking. This is the answer I have found in my research.
Karen

Thanks Karen - do you know what I did wrong or how to make it not happen again? Is that normally air bubbles? Ring not tight enough? Something else?

No, I don't. I'm still working on the siphoning problem. Mine happens somewhere in the middle of canning, not at the end when pressure is coming down. I have been trying to keep the pressure as steady as possible during the process and that seems to have helped, but it still happens. I do remove air bubbles and I started tightening my lids a little more than I was, but I really think it's the pressure that I am not handling right.
Karen

I was having siphoning trouble in the beginning when I started chicken (I'm no expert), I started giving myself about an inch and a half headspace with the chicken and then an inch with the broth and haven't had many siphon problems since. For me the extra headspace seems to work better. I use precooked chicken too.

I'm always loosing liquid too but with time it is getting better..lol I put up 6qts and 10 pints of chicken breast yesterday--this time i did it without adding liquid. I let the breasts make their own broth. I like this way a lot it is so much easier, just put the raw chicken in hot jars and pressure can it.

Thanks Cheryl - that's how I had done mine was not adding any liquid to raw pack. I wonder if I packed the chicken too tight? Or it may be because like another poster said I had to keep fiddling with the flame during the canning?

What helped me to prevent siphoning was to make sure the steam escaped for a full 10 minutes before placing the weight, let the pressure slowly climb to goal, then letting the weight jiggle just a few times a minute while maintaining pressure (i.e. it doesn't have to dance around constantly), then when the time is complete, turn off the heat and let it sit until the pressure is back to zero. Once the pressure is back to zero, I leave the lid and the weight on for another 30 minutes, then remove the jars to a vent free zone on a towel. I think the siphoning was due to me being impatient.

Have any of you canned your chicken with the bones? I was wondering this, because even though we don't eat the bones, cooking with the bones can add flavor that is found in stock.

I do. I think there is less waste leaving the bone in and I use the stock it makes for extra flavor. It's faster too.
Karen