Bought 2 of these and love them. It seems the jars seal all about the same time and get good seals. It holds a very even pressure, which is awesome. It does an excellent job at not over pressuring. No sticking of the pressure valves noted. Used mine on an electric range with special canning burners. Do not move the canner once it is set on the coil burners. Moving the canners at all on the burner can damage the electric coil burner. The canner is a very nice one for beginners to learn on.
FYI, Mississippi State University Extension Service says, Jars do not need to be sterilized before canning if they will be filled with food and processed in a boiling water bath canner for 10 minutes or more or if they will be processed in a pressure canner. Jars that will be processed in a boiling water bath canner for less than 10 minutes need to be sterilized by boiling them in hot water for 10 minutes before they are filled.” The USDA Complete Guide (2015) says, Empty jars used for vegetables, meats, and fruits to be processed in a pressure canner need not be presterilized. It is also unnecessary to presterilize jars for fruits, tomatoes, and pickled or fermented foods that will be processed 10 minutes or longer in a boiling-water canner. - USDA
Thanks for sharing! I was searching T-fals channel & didn't see anything but an add for the canner! You not only answered my question but taught me something new I don't recall reading in my manual (my husband misplaced it currently & I had a lot to do this weekend).
Thank you, this helped alot! I have heard that we shouldn't add hot water to seal covers anymore. Just wash them. (You saved me having to spend forever reading the manual.) It's 30 minutes if you are using quarts.
Thank you for this video!!!! I bought mine last year and wasn’t confident enough to try it. I went to a class a couple weeks ago to learn about canning and tonight I’m just trying it out following this video 👌👌👌👌
I swapped my pressure gauge for a Presto gauge. I actually tried two. Setting 1: 4psig. Setting 2: 8psig. Setting 3: 13psig. Please ignore the manual about using setting 1 for anything. I’d can at setting 3 personally.
I am currently using this video for jars of stock and tomato sauce. This being my first time is honestly a little terrifying but so far so good even with the thought of it just being a giant pressure b*mb yikes
What about siphoning? I’ve tried mixed veggies and shredded zucchini and both led to siphoning in all my jars. The first time with the veggies, I didn’t wait long enough to open the canner. But the second time I waited a long while but still saw the water was murky in the canner. What can I do?
You are not adding the correct amount of water in the canner. According to the manual, the quarts of "liquid" is for pressure COOKING food. Like, if you want to cook a stew. But when pressure CANNING, the manual recommends a minimum of 2-3 INCHES (5.5 quarts) of "water" in the canner. Two methods, one appliance. Just proves the safety of pressure canners because your carrots didn't blow up!
Hi from England. Do you get an instruction book with this pressure canner? I do best with videos like yours but I’d like to preserve more than just the carrots from our allotment…cheers, xx
The best guide for canning foods is a Ball Canning Book. Any of them. The TFal canner is a little different than Presto or Mirro but very easy to use. These videos are great to learn to use this specific canner.
Хобби
Yes more canning videos with the T fal please
Great video. My 22qt T-Fal just arrived today. Can't wait to start.
Bought 2 of these and love them. It seems the jars seal all about the same time and get good seals. It holds a very even pressure, which is awesome. It does an excellent job at not over pressuring. No sticking of the pressure valves noted. Used mine on an electric range with special canning burners. Do not move the canner once it is set on the coil burners. Moving the canners at all on the burner can damage the electric coil burner. The canner is a very nice one for beginners to learn on.
FYI,
Mississippi State University Extension Service says,
Jars do not need to be sterilized before canning if they will be filled with food and processed in a boiling water bath canner for 10 minutes or more or if they will be processed in a pressure canner. Jars that will be processed in a boiling water bath canner for less than 10 minutes need to be sterilized by boiling them in hot water for 10 minutes before they are filled.”
The USDA Complete Guide (2015) says,
Empty jars used for vegetables, meats, and fruits to be processed in a pressure canner need not be presterilized. It is also unnecessary to presterilize jars for fruits, tomatoes, and pickled or fermented foods that will be processed 10 minutes or longer in a boiling-water canner. - USDA
Reason to why not?
Helpful video! Looks good. You might want to try a little rosemary, sage and fill with broth. So good.
Thanks for sharing! I was searching T-fals channel & didn't see anything but an add for the canner! You not only answered my question but taught me something new I don't recall reading in my manual (my husband misplaced it currently & I had a lot to do this weekend).
Thank you, this helped alot! I have heard that we shouldn't add hot water to seal covers anymore. Just wash them. (You saved me having to spend forever reading the manual.) It's 30 minutes if you are using quarts.
Great viddo thank you!
thank you for your great video.. i got mine in april and today is the first i am using it..
Great video. Thank you
very nice step-by-step easy, I was looking at this pressure cooker as well ,thank you
Thank you! So glad you enjoyed the video! ❤
Thanks! Great video
Thank you so much for this. I need the visuals for instructions!
Thank you
Very welcome!
Thank you for this video!!!! I bought mine last year and wasn’t confident enough to try it. I went to a class a couple weeks ago to learn about canning and tonight I’m just trying it out following this video 👌👌👌👌
You got this! So glad you enjoyed the video! ❤
@@how2athome506I'm in the Bronx what pressure do I use? Thanks
I swapped my pressure gauge for a Presto gauge. I actually tried two. Setting 1: 4psig. Setting 2: 8psig. Setting 3: 13psig. Please ignore the manual about using setting 1 for anything. I’d can at setting 3 personally.
‼Thank you,
Greetings from Toronto 🇨🇦
👍😉😀
I just got the same unit and it didn't come with a manua so I am appreciative of tips on using it.
I am currently using this video for jars of stock and tomato sauce. This being my first time is honestly a little terrifying but so far so good even with the thought of it just being a giant pressure b*mb yikes
Update* great tutorial! And a success
What about siphoning? I’ve tried mixed veggies and shredded zucchini and both led to siphoning in all my jars. The first time with the veggies, I didn’t wait long enough to open the canner. But the second time I waited a long while but still saw the water was murky in the canner.
What can I do?
It says don’t use on induction stop but it seems it works no problem
Yup, not telling anyone to use on a glass stove, but it’s worked fine for us!
@@how2athome506 How long does it take to heat up? Do the eyes turn off and on? Mine do and I’m afraid it won’t get hot enough
This is my go to video every time I use this pressure cooker😊😊😊. I use your video instead of the instruction manual, which is not very user friendly.
Exactly dude it’s literally like a third grader wrote it!!!
is it normal for steam to come out on th3e side that has the A and C on it while it's building up pressure
Can you please tell me what does the A & C with arrows mean on the lid? The handbook has nothing about it I can find.
U dont tighten the lids after removing from the cooker?
You are not adding the correct amount of water in the canner. According to the manual, the quarts of "liquid" is for pressure COOKING food. Like, if you want to cook a stew. But when pressure CANNING, the manual recommends a minimum of 2-3 INCHES (5.5 quarts) of "water" in the canner. Two methods, one appliance. Just proves the safety of pressure canners because your carrots didn't blow up!
Hi from England. Do you get an instruction book with this pressure canner? I do best with videos like yours but I’d like to preserve more than just the carrots from our allotment…cheers, xx
The best guide for canning foods is a Ball Canning Book. Any of them. The TFal canner is a little different than Presto or Mirro but very easy to use. These videos are great to learn to use this specific canner.
Yes it does come with instructions and different times based on different items. We also have some step by step with other recipes.
YES. MAKE MORE THANKS