I just purchased the Nesco digital pressure canner. I like your unboxing video. Using a turn table is such a cool idea! I have watched a lot of videos but I learnt from yours. Thank you!
When using this how do I know when to use the high or low when canning, and do I set it to exhaust for 10 minutes then change it over to airtight? With 8 cups of water??
Thank you, I somehow took the lid off of my new Nesco pressure canner and couldn't get it back on properly, you are the only one I found who actually demonstrated taking the lid on and off, I think the manual that came with my canner is useless to me :)
is this the Nesco npc-9 just renamed or is nesco now selling 2 electiric canners...can you please do a comparison video if there are now 2 diffrent canners...thanks
Thank you for this video. I could not figure out the green vs black thing. I was almost to the point of taking the top apart when I realized because of your video that the black one just pops off the the green one just pops on. The directions about which one sucks. I live really close to Springfield myself and can every at 15 so it was simple to understand once I seen the video.
Is the NESCO canner the same as the CAREY? Do you have to use widemouth jars? Do you include a recipe book? Could you please turn off the irritating music so I can concentrate on what you're saying? Thanks
John, the NESCO and CAREY are the same canner! There is an instruction book included with general guides for canning, but not many recipes. Sorry for the music, we've addressed this in our newer videos!
I really want to get this BUT it does not say in the manual the temperature it MUST get for canning meat. You MUST have it at 244 and above to safely can meat. Can you please tell me if you were able to find this out.
HI Austin, I am exactly at the 1000 Ft level. do I can at 15 or 10 LBS. of pressure. THEY TALK ABOUT BEING UNDER THE 1000 OR ABOVE THE 1000 FOOT LEVEL. So where would I be? thank you so much, loved the video.
Thank you for this demo. I'm very new to canning (and my Nesco is brand new); I've only done peaches and peach jam so far, water bath, obviously. The instructions in the manual say to open the lid when the machine turns off (and the boiling stops). However, it takes a few more minutes for the pin to drop; until that happens, the lid is locked. Is that right, or am I misunderstanding something? Also, why does the machine beep 3 times in the middle of canning? I can't find anything about that in the manual.
Hey Carol, glad you're enjoying your canner! We're not 100% sure what is going on there - you'll want to contact Nesco directly for that question. You can reach them at 1-800-288-4545
To wash the lid, can you put it in the sink with hot soapy water? The instructions gave the impression you can not? Thank you. And how do you know when to set it for high or low?
Janet, you do not want to submerge the lid in water. You can take a soapy washcloth to clean the interior and exterior of the lid. The gasket can be taken out and cleaned as well. Sometimes, the lid and gasket may retain odors, but this is normal. I hope this helps!
When using the slow cooker function is it assumed that the Carey Smart Canner "slow cooks" at an ordinary slow cooker's "high" setting, as is the case with the pressure cooking function! Thanks
Joesph Picardi, I haven't tested the slow cook function in comparison to a standard slow cooker - you can slow cook for a maximum of 10 hours. The manual has a chicken and dumpling slow cooker recipe that recommends slow cooking for 8 hours. That being said, I feel like the slow cooker function on the Carey may be more comparable to the "low" setting on a standard slow cooker judging on the time of the recipe they gave in their manual. I hope this helps, let me know if you have any more questions! -Chef Austin
@@EverythingKitchens I went ahead and used a recipe from Cooks Illustrated book for slow cookers for stuffed peppers, no browning of the beef called for, to be cooked for 4 - 6 hours on low. Assuming the slow cooker feature used the higher temperature, as it does for pressure cooking, I set the Carey for two hours. The dish was perfect. Perhaps,after reading your reply, I'm thinking the shorter time might be due to the heat source being on the the bottom of the Carey and not the sides like a slow cooker. To get a handle on this should I check the internal temperature of the stuffing on the next batch to see if it's in the 160+ F. degree range. Is this the right approach to answer the question? Would it be better to test water instead of food stuffs? (As a retired nurse I'm into the safety issues here; notice I used a recipe with beef and not ground chicken!!)
Joseph Picardi thanks for sharing your results! The shorter time could also be due to the locking lid on the Carey which is a tighter seal than a glass slow cooker lid as well. So for ground beef, it may be able to "slow cook" faster than a crock pot - my main question is if the Carey could cook down a tougher piece of meat such as a chuck roast. The Carey may be able to bring it up to temperature faster, but would it break down the chuck roast as fast as a crock pot on a high heat setting? If the chuck roast would be tender and ready to eat in 4 to 5 hours - then I would assume that the slow-cook function for the Carey is a "high" setting. If it takes 6-8 hours to become tender, then its probably at a lower heat setting. That's one test that you can try :) After reading your results, my suspicion is that the Carey is running at a "high" setting. I am a fan of checking the internal temperature of your food to check for doneness and to see if it safe to eat - I'm glad you do this! If you have more results to share or more questions, feel free to reach out!
Thanks for your prompt response. We've moved and no longer have the availability of a gas stove, went to induction as the next best thing and it's great, except for it limitations on cookware! Can't use my 23 quart pressure canner any more? So your info is a big help! I've accumulated a lot of Ball jars over many years of canning so now I don't have to ditch the regular mouth ones. Saves me $$!! Thanks again. Greatly appreciated!
Hi Kat, the canner comes with a guide for canning common vegetables, fruits, jams, etc. If you're looking for more recipes, find a reputable pressure canner recipe book/website and you will be able to can accordingly using the smart canner.
This Chard / Richard Carey / Nesco pressure canner is amazing. I completely understand why you did not go into the nuances of canning cause it can be quite subjective to what you're canning. I've had a lot of success canning my personal bean soup recipe and quite a few meats. I've also made a lot of meals with this device and I don't miss my instant pot anymore since it died. Can you please do a video on pressure frying with this appliance? I'm asking because I've heard of people frying a whole turkey in this appliance but they don't elaborate how.
Hi Vidyadhar, glad you are enjoying your pressure canner! The manufacturer does not recommend pressure frying in this unit (it could be dangerous doing so). I've never seen a consumer level pressure fryer, if you see one let me know!
I dont understand when to use the "exhaust" button or to "airtight" Do I start out with exhaust and when the timer goes off once turn to airtight? Or, the opposite...start with the airtight and when the timer goes off once turn to exhaust?
Joan Reid, if you are wanting to pressure can, you are going to want to start with the "airtight" position and then once done cooking turn to exhaust (caution: hot steam will release). Please be sure to follow the manufacturer's directions before starting out recipes - manual here: evkitch.com/2KQnKnl
@@EverythingKitchens That is not how the instructions currently read. You have to start with it in the exhaust position and move it it when it is done venting, as you would with any pressure canner.
No word from the USDA. The Carey/Nesco pressure canner has been tested passed by the ETL. The ETL stands for Electrical Testing Laboratories. They test electrical devices to see if they achieve & maintain what the makers claim it can do. The Carey/Nesco canner received ETL approval which means it passed the test meaning it can achieve & maintain 10lbs & 15lbs pressure.
@@EverythingKitchens That has literally nothing to do with the safety of the food in the jars. And it's not just about the pressure, the warm up times and cool down times are absolutely critical to the food safety. Those times are factored into the required processing time in the USDA times.
Hi Cathy Merrill, I called the manufacturer and they said the Carey Canner does 10 PSI on the high setting and 5 PSI on the low setting. I hope this helps!
How do I know that the weights are accurate weights? I am so leary of using this because canning gov site does not recommend using this. How can I be sure the Carey is truely getting up to pressuer, and holding it? Is there a way I can see that it does so I can feel safe using it? Thank you
Hi Kathy, I'm not sure of how internal components work on the Carey pressure canner. I know that the temperature and pressure are digitally controlled and monitored by the Carey itself. You may want to call the manufacturer for more information: 1-888-815-4252
Thank you Janet for asking this question and thank you Debi for answering it. It's going to be very helpful for me to when I try out my Smart Canner, to know how it's the same and how it's different from the Instant Pot!
What testing has the manufacturer done to actually ensure that their "electric canner" processes food sufficiently to make it safe? And that it actually does conform to USDA recommended processing times. It is not just about reaching a certain pressure (and how do we know that it's maintained at the right pressure for that altitude.) "USDA process times rely on a combination of heat from the time the canner is coming to pressure, during the actual process time, and then during the early stages of cooling the canner and jars. Even after the heat is turned off under the canner, at the end of the recommended process time, the food remains at high enough temperatures for another period of time that can still contribute to killing of bacteria. This retained heat while the canner has to cool naturally to 0 pounds pressure before opening is used to advantage in calculating the total sterilizing value of the process to preserve some food quality…. if anything is done to shorten the cooling period, including using a very small cooker or force-cooling the canner, then the food could cool down more quickly than expected, and be under-processed….Bacteria are not killed in the food only during the process time; the time it takes the canner to come up to pressure, the process time, and the cool-down time all matter.”" (Christian, Kacey. Can I Can in a Multi-Cooker? Preserving Food at Home Blog. 11 November 2014. Accessed March 2015 at preservingfoodathome.com/2014/1½5/can-i-can-in-a-multi-cooker/) www.healthycanning.com/cool-down-process-matters-in-pressure-canning
I don’t think this company would be in business if they sold things that could potentially kill you. And the lawsuits would kill Nesco (the Canadian version from the same company) and they wouldn’t be in business long.
There is a youtube video from rose red homestead to where she tests each canner very scientific that you can watch and feel good about using this canner
Hi Ella, I would call NESCO Customer Service at 1-800-288-4545 and inquire if they would be able to get you an additional pot for the Carey (which has now been rebranded as the Nesco Smart Pressure Canner). Hope this helps!
Evie5567, Nesco has owned the Carey brand at the time of this video's production - I assume they are re-branding the unit for better name recognition. The new Nesco unit is the exact same unit as the Carey, just with a different name on it now.
This product tries to take the shortcut in canning. There are no shortcuts if you want to do it right. No thanks. I'll stick with the tried and true methods.
You do realize that those are not safe to pressure can in. A lot of extension offices who do test them for canning say they are not safe because they don't get to the correct temperature
Michelle Bettenhausen That document says: "This statement about electric cookers does NOT include the Ball Automatic Home Canner for acid foods only, which is electric, but (1) is not a "multi-cooker", but a dedicated canner, (2) comes with its own instructions and pre-set canning options for specific food preparations, and (3) has had proper thermal process development done to support the recommendations with it." This Nesco / Care unit, like the Ball one mentioned, IS a dedicated canner, and has instructions and pre-set canning options, as well as the proper thermal process development. That document recommends against using electric pressure cookers for canning, but not electric pressure CANNERS, which are specifically built for canning.
Can you can soups? Chili? Ham and bean soup?? Or is it only limited to vegetables and fruits?
Yes! This is perfect for chili, ham and beans, and soups! It can cook meats just fine :)
Directions said to do an initial test before using but didn't say how to do it. Is it four or eight cups of water in pot for pressure canning.
I just purchased the Nesco digital pressure canner. I like your unboxing video. Using a turn table is such a cool idea! I have watched a lot of videos but I learnt from yours. Thank you!
love it but you used the slow cook setting instead of pressure cook. Why was that??
What is the reason for using only wide mouth canning jars? I have lots of the regular size jars, and new canning jars are expensive!
Just ordered one and can't wait to use it! I plan to be a canning fool this weekend!
When would you use the low button as aposed to the high button
annette, the low setting is great for cooking recipes, not for canning. I hope this helps!
When using this how do I know when to use the high or low when canning, and do I set it to exhaust for 10 minutes then change it over to airtight? With 8 cups of water??
Much appreciated. Nice delivery
What's the longest I can pressure cook ?
Does the cooker still pressure cook on slow cooker mode?
Thank you, I somehow took the lid off of my new Nesco pressure canner and couldn't get it back on properly, you are the only one I found who actually demonstrated taking the lid on and off, I think the manual that came with my canner is useless to me :)
Glad we could help!! Happy canning!
is this the Nesco npc-9 just renamed or is nesco now selling 2 electiric canners...can you please do a comparison video if there are now 2 diffrent canners...thanks
Jai, the Carey has been rebranded as the Nesco - I hope this helps!
@@EverythingKitchens ty very much
have a new carey. dial does no line up with the position indicated. not sealing jars. I know I am doing it right. any suggestions.
Hi Faye, you'll want to contat thier customer service to help you with your problem: www.nesco.com/customer-service/contact-us/
what's the difference between Carey and Nesco pressure canner, they look like the same
Het JJ S, there is no difference! Nesco now owns the Carey canner and has rebranded the machine.
@@EverythingKitchens Great, Thank you !
Thank you for this video. I could not figure out the green vs black thing. I was almost to the point of taking the top apart when I realized because of your video that the black one just pops off the the green one just pops on. The directions about which one sucks. I live really close to Springfield myself and can every at 15 so it was simple to understand once I seen the video.
So glad we could help Mindy! Always great to hear from a local 😊😊
@@EverythingKitchens I can’t wait to start using it.
Is the NESCO canner the same as the CAREY? Do you have to use widemouth jars? Do you include a recipe book? Could you please turn off the irritating music so I can concentrate on what you're saying? Thanks
John, the NESCO and CAREY are the same canner! There is an instruction book included with general guides for canning, but not many recipes. Sorry for the music, we've addressed this in our newer videos!
Just purchased a few days ago, very informative video, thank you
I really want to get this BUT it does not say in the manual the temperature it MUST get for canning meat. You MUST have it at 244 and above to safely can meat. Can you please tell me if you were able to find this out.
How Manu quart jard does it hold? How many pint jars? Can you double stack half pints?
Hi libby - the caning capacity is (4) quart jars, (5) pint jars, (16) 4-oz jelly jars
Buy here - Carey Smart Canner: evkitch.com/2ZXPdtU
HI Austin, I am exactly at the 1000 Ft level. do I can at 15 or 10 LBS. of pressure. THEY TALK ABOUT BEING UNDER THE 1000 OR ABOVE THE 1000 FOOT LEVEL. So where would I be? thank you so much, loved the video.
Hi Linda! That's a tricky one - Nesco Customer Service will be able to help: 1-800-288-4545
Thank you for this demo. I'm very new to canning (and my Nesco is brand new); I've only done peaches and peach jam so far, water bath, obviously. The instructions in the manual say to open the lid when the machine turns off (and the boiling stops). However, it takes a few more minutes for the pin to drop; until that happens, the lid is locked. Is that right, or am I misunderstanding something? Also, why does the machine beep 3 times in the middle of canning? I can't find anything about that in the manual.
Hey Carol, glad you're enjoying your canner! We're not 100% sure what is going on there - you'll want to contact Nesco directly for that question. You can reach them at 1-800-288-4545
Yes, it does take a minute, maybe two, for the pin to drop. There is some pressure built up in there and this is a safety mechanism.
Mine was delivered today!!!!!! I am so excited but the instructions are not clear so I am watching your video again.
Can you use both wide and regular mouth jars in this canner?
Yes, both size jars will work! We used wide mouth jars in this video.
I thought the green and black release valves were to switch between 10 or 15psi? I really hope this canner can do 15psi cause I just bought one..
You are correct. The green one is 15 pounds of pressure.
Thank you very helpful& i helped me mak up my mind Yes! The carey electric oressure canner will wirk fir my needs,
To wash the lid, can you put it in the sink with hot soapy water? The instructions gave the impression you can not? Thank you. And how do you know when to set it for high or low?
Janet, you do not want to submerge the lid in water. You can take a soapy washcloth to clean the interior and exterior of the lid. The gasket can be taken out and cleaned as well. Sometimes, the lid and gasket may retain odors, but this is normal. I hope this helps!
Chef Austin is adorable, best hair in the game!
When using the slow cooker function is it assumed that the Carey Smart Canner "slow cooks" at an ordinary slow cooker's "high" setting, as is the case with the pressure cooking function! Thanks
Joesph Picardi, I haven't tested the slow cook function in comparison to a standard slow cooker - you can slow cook for a maximum of 10 hours. The manual has a chicken and dumpling slow cooker recipe that recommends slow cooking for 8 hours. That being said, I feel like the slow cooker function on the Carey may be more comparable to the "low" setting on a standard slow cooker judging on the time of the recipe they gave in their manual. I hope this helps, let me know if you have any more questions! -Chef Austin
@@EverythingKitchens I went ahead and used a recipe from Cooks Illustrated book for slow cookers for stuffed peppers, no browning of the beef called for, to be cooked for 4 - 6 hours on low. Assuming the slow cooker feature used the higher temperature, as it does for pressure cooking, I set the Carey for two hours. The dish was perfect. Perhaps,after reading your reply, I'm thinking the shorter time might be due to the heat source being on the the bottom of the Carey and not the sides like a slow cooker. To get a handle on this should I check the internal temperature of the stuffing on the next batch to see if it's in the 160+ F. degree range. Is this the right approach to answer the question? Would it be better to test water instead of food stuffs? (As a retired nurse I'm into the safety issues here; notice I used a recipe with beef and not ground chicken!!)
Joseph Picardi thanks for sharing your results! The shorter time could also be due to the locking lid on the Carey which is a tighter seal than a glass slow cooker lid as well. So for ground beef, it may be able to "slow cook" faster than a crock pot - my main question is if the Carey could cook down a tougher piece of meat such as a chuck roast. The Carey may be able to bring it up to temperature faster, but would it break down the chuck roast as fast as a crock pot on a high heat setting? If the chuck roast would be tender and ready to eat in 4 to 5 hours - then I would assume that the slow-cook function for the Carey is a "high" setting. If it takes 6-8 hours to become tender, then its probably at a lower heat setting. That's one test that you can try :) After reading your results, my suspicion is that the Carey is running at a "high" setting. I am a fan of checking the internal temperature of your food to check for doneness and to see if it safe to eat - I'm glad you do this! If you have more results to share or more questions, feel free to reach out!
Just got this today. Instructions say use only wide mouth jars. However four regular mouth jars fit perfectly. Can they be used as well? Tahnks
Joseph Picardi - regular mouth jars can be used as well. I hope this helps!
Thanks for your prompt response. We've moved and no longer have the availability of a gas stove, went to induction as the next best thing and it's great, except for it limitations on cookware! Can't use my 23 quart pressure canner any more? So your info is a big help! I've accumulated a lot of Ball jars over many years of canning so now I don't have to ditch the regular mouth ones. Saves me $$!! Thanks again. Greatly appreciated!
I just ordered this online and then I found You Fantastic Video 😃. Thank You Thank You Thank You😁🤸🏽♀️🤸🏽♀️🤸🏽♀️
Happy Canning Mikki!
Thank You 🤗
New to canning...Can you use regular mouth jars?
Yes! Both wide and regular mouth jars will work.
@@EverythingKitchens I have the Canadian version Nesco and they only mention in caps wide mouth jars. Have you use reg mouth jars successfully?
are there recipes for this electric canner anywhere?
Hi Kat, the canner comes with a guide for canning common vegetables, fruits, jams, etc. If you're looking for more recipes, find a reputable pressure canner recipe book/website and you will be able to can accordingly using the smart canner.
Is this tested for canning safety for bacteria
Unfortunately not nchfp.uga.edu/publications/nchfp/factsheets/electric_cookers.html
@@michellebettenhausen1998You can cook in a canner but you can’t can in a cooker. This is a canner that you can cook in.
This Chard / Richard Carey / Nesco pressure canner is amazing. I completely understand why you did not go into the nuances of canning cause it can be quite subjective to what you're canning. I've had a lot of success canning my personal bean soup recipe and quite a few meats.
I've also made a lot of meals with this device and I don't miss my instant pot anymore since it died.
Can you please do a video on pressure frying with this appliance? I'm asking because I've heard of people frying a whole turkey in this appliance but they don't elaborate how.
Hi Vidyadhar, glad you are enjoying your pressure canner! The manufacturer does not recommend pressure frying in this unit (it could be dangerous doing so). I've never seen a consumer level pressure fryer, if you see one let me know!
I dont understand when to use the "exhaust" button or to "airtight"
Do I start out with exhaust and when the timer goes off once turn to airtight?
Or, the opposite...start with the airtight and when the timer goes off once turn to exhaust?
Joan Reid, if you are wanting to pressure can, you are going to want to start with the "airtight" position and then once done cooking turn to exhaust (caution: hot steam will release). Please be sure to follow the manufacturer's directions before starting out recipes - manual here: evkitch.com/2KQnKnl
@@EverythingKitchens That is not how the instructions currently read. You have to start with it in the exhaust position and move it it when it is done venting, as you would with any pressure canner.
siege919 Correct.
Is this safety approved by the USDA for safe canning?
No word from the USDA. The Carey/Nesco pressure canner has been tested passed by the ETL. The ETL stands for Electrical Testing Laboratories. They test electrical devices to see if they achieve & maintain what the makers claim it can do. The Carey/Nesco canner received ETL approval which means it passed the test meaning it can achieve & maintain 10lbs & 15lbs pressure.
@@EverythingKitchens That has literally nothing to do with the safety of the food in the jars. And it's not just about the pressure, the warm up times and cool down times are absolutely critical to the food safety. Those times are factored into the required processing time in the USDA times.
@@RandalOulton why does the USDA test it themselves? How can you guarantee that your canner on your stove maintains those requirements?
Great video and very informative...but, that music..oh my gosh, it was loud and distracting (and awful)
What is the psi of the Carey?
Hi Cathy Merrill, I called the manufacturer and they said the Carey Canner does 10 PSI on the high setting and 5 PSI on the low setting. I hope this helps!
@@EverythingKitchens Thank you! That does mean it canNOT be used at altitudes where 15 psi is needed for canning. I appreciate knowing this!
For what it's worth, the product descriptions on all the sites I've seen this sold at all say 10 and 15 psi.
S R Yes, it does 10 and 15.
The green weight is for 15 psi.
How many 1- Litre jars can it hold? Its sold out on the sight in CanDa :(
I got mine on Amazon,ca. it just came
yesterday
Music to loud, can’t hear you very good!
We need stainless steel inner pot to cook in. I would not pressure cook in a coated inner pot.
If the Instant pot one fits inside here, you can order a stainless steel one from amazon.
This was a concern of mine. But I think I will mostly use this for canning. Surely the chemicals can't leach into the glass jars!
music is distracting
How do I know that the weights are accurate weights? I am so leary of using this because canning gov site does not recommend using this. How can I be sure the Carey is truely getting up to pressuer, and holding it? Is there a way I can see that it does so I can feel safe using it? Thank you
Hi Kathy, I'm not sure of how internal components work on the Carey pressure canner. I know that the temperature and pressure are digitally controlled and monitored by the Carey itself. You may want to call the manufacturer for more information: 1-888-815-4252
You could easily use autoclave tape to ensure it reaches 121c internally
I was hoping you would show the little red thing that pops up when the machine is at pressure. Is it supposed to come up above the top ot the lid?
It does not come above the lid. It can sometimes be hard to tell when it is up and when it is down. If it is up, the lid will not rotate.
Thank you Janet for asking this question and thank you Debi for answering it. It's going to be very helpful for me to when I try out my Smart Canner, to know how it's the same and how it's different from the Instant Pot!
Good vid please ditch the music very annoying.
What testing has the manufacturer done to actually ensure that their "electric canner" processes food sufficiently to make it safe? And that it actually does conform to USDA recommended processing times. It is not just about reaching a certain pressure (and how do we know that it's maintained at the right pressure for that altitude.)
"USDA process times rely on a combination of heat from the time the canner is coming to pressure, during the actual process time, and then during the early stages of cooling the canner and jars. Even after the heat is turned off under the canner, at the end of the recommended process time, the food remains at high enough temperatures for another period of time that can still contribute to killing of bacteria. This retained heat while the canner has to cool naturally to 0 pounds pressure before opening is used to advantage in calculating the total sterilizing value of the process to preserve some food quality…. if anything is done to shorten the cooling period, including using a very small cooker or force-cooling the canner, then the food could cool down more quickly than expected, and be under-processed….Bacteria are not killed in the food only during the process time; the time it takes the canner to come up to pressure, the process time, and the cool-down time all matter.”" (Christian, Kacey. Can I Can in a Multi-Cooker? Preserving Food at Home Blog. 11 November 2014. Accessed March 2015 at preservingfoodathome.com/2014/1½5/can-i-can-in-a-multi-cooker/)
www.healthycanning.com/cool-down-process-matters-in-pressure-canning
I don’t think this company would be in business if they sold things that could potentially kill you. And the lawsuits would kill Nesco (the Canadian version from the same company) and they wouldn’t be in business long.
There is a youtube video from rose red homestead to where she tests each canner very scientific that you can watch and feel good about using this canner
@@armymom128
Yes, she is amazing. Tests equipment and processes extensively.
Incredible source for food preservation.
Where can I buy another inner pot for my Carey electric canner??
Hi Ella, I would call NESCO Customer Service at 1-800-288-4545 and inquire if they would be able to get you an additional pot for the Carey (which has now been rebranded as the Nesco Smart Pressure Canner). Hope this helps!
so did Nesco buy out Carey or did Nesco copy cat Carey?
Evie5567, Nesco has owned the Carey brand at the time of this video's production - I assume they are re-branding the unit for better name recognition. The new Nesco unit is the exact same unit as the Carey, just with a different name on it now.
u need to do a trouble shooting video on this product
Take the music out
B
Please grow a beard
Dreams do come true: ruclips.net/video/eCVL-k9ddmU/видео.html
@@EverythingKitchens look at you!!!
This product tries to take the shortcut in canning. There are no shortcuts if you want to do it right. No thanks. I'll stick with the tried and true methods.
What shortcut would that be?
You do realize that those are not safe to pressure can in. A lot of extension offices who do test them for canning say they are not safe because they don't get to the correct temperature
Let's see some evidence.
Michelle Bettenhausen That document says:
"This statement about electric cookers does NOT include the Ball Automatic Home Canner for acid foods only, which is electric, but (1) is not a "multi-cooker", but a dedicated canner, (2) comes with its own instructions and pre-set canning options for specific food preparations, and (3) has had proper thermal process development done to support the recommendations with it."
This Nesco / Care unit, like the Ball one mentioned, IS a dedicated canner, and has instructions and pre-set canning options, as well as the proper thermal process development.
That document recommends against using electric pressure cookers for canning, but not electric pressure CANNERS, which are specifically built for canning.
It's easy enough to use a tiny piece of autoclave tape on a jar inside during the canning process. It changes color at 121celsius
It’s great to pressure can and it’s safe
@@HomesteadHopefulTara THANK YOU!