I have an expensive canner with zero knowledge or experience. I'll take the knowledge and experience any day. Especially these days, with so many possible shtf scenarios looming over our heads. Thank you for watching brother! God bless you and yours.
Aaric, I've never had an expensive canner either. I've been using Presto canners since 1972. Have 3 of them now. They've all served me well. The 1972 model is still going strong. I did want a large All American at one time. Would have loved to be able to can 14 quarts at one time. Times and circumstances change us and our viewpoints. At least it did mine. Today, I rarely can in quarts anymore. Just 2 old folks here now. Usually a pint of whatever is enough for a meal. Sometimes I can broths and vegetable soup in quarts. Today, I use most of my stash of quart jars to store dry foods. Just letting you know, you're not alone in using less expensive (not cheap, as I define it) canners to get the job done. In the end, that's what matters the most, IMO. God Bless and Merry Christmas.
Found you through Monty! Subscribed and shared your channel. You are going to LOVE this canner. I have the 921 and 915. I consider myself a canning queen. 😆👏🏻 As long as that canner can fit on your stove I agree, go big or go home! If you need ANY help canning, hit me up. I will help you as much as I can. God Bless my friend! Happy Canning!🤗
I also am a canning queen and a rebel canner. I don't go totally by the book. There are rules to follow and others they just make it fearful and eliminate all together. Canning has been around well before those rules came out with success. My grandma and my mom who is 95 have been canning for over a century and as you can see my mom is 95. hmmm. Just goes to show you that all doesn't have to go by the book.
Welcome, to the world of future harvesting & future canning. Like your canner , I got a large canner ole world style. Been canning double & triple depending on the size of jars. I can everything. You need a dehydrator now for dry storage & jerky. Go Tony Go, you’re on a roll bro & 2 👍 Tips: As for your gardening goes, till your soil a month prior to planting add in your fertilizer ( mine is manure, chicken & cow) . Let it settle down. ( start your indoor seeds 6 weeks prior to outdoor planting). I lay out ground cover fabric , like the nursery. No weeds, easy maintenance . You can order it online. The fabric allows sunlight & water through, You can run a soaker hose on top & water from the bottom only. To avoid mold issues. I order heirloom seeds only, from Mountain Valley Seed 175 W 2700S, SLC UT 84115. They’re online. Study up on companion gardening, some plants over take others or, bring in pest that cause byte bugs. . Plant herbs ( dill, peppermint ect) among vegetables. It helps protect against pests invading your vegetables. You can get a lot of plants in one square foot. Study up on your micro planting. Just a suggestion, plant your squash opposite from any melon types. Planting could be different according to regions. Cabbage bugs are mean lil bugs. As for heirloom corn, you can get up to 3 rounds of corn in a season if, you’re lucky. With corn you can plant by the “three sister method.” This will balance your PH in the soil. You’re doing a fine thing, it’ll pay off for you in the long run. Don’t forget herbs, some are medical. Order a medical herb book from thrift book, com. Your wife will like the floral appearance & you both can enjoy the Benifits from the herbs in teas. From my Texas farm to yours, God’s Blessings & stay strong! James Prigioni is a NJ farmer on YT Living Traditions homestead YT explain fabric covers for farming Our half acre homestead YT is canning on everything Linda’s pantry YT she cans & follows our half acre homestead.
I have been canning for years BUT almost every day for 4 months 2 batches a day since the Rona virus and the hearing of the meat shortage. I have put up enough meat and food for 3 years for 2 in those 4 months. I binged canned and feel really good with the amount of wet food I have now. I have been freeze drying for 4 years and I have over 12 years of freeze dried food. The great thing about doing it yourself is that you make the food you like and preserve it. I have only food we like and the way we like it. We built a 14 x 24 shed with an upper level that is for Prepping supplies only and it's time for more room LOL I have many family members also, so.... I feel my wet food will be the most enjoyable than the freeze dried and I'm not binged canning anymore but still canning. I bought 60 cases of jars before there was a shortage so I could continue to can through the winter. Lids are still missing on the shelves but I reuse mine PLUS I'm canning for prepping so I don't open my food I store it. Only need lids for the jars you open and that is if the lids get damaged. Oh and I have 6 freezers that I want to empty (They are full of Meat etc.) and can it so I can turn off 4 of the freezers. I want to can it all but save some for enjoyment that is not preserved but fresh in a sense to BBQ etc. Freeze dried raw meat just doesn't cut it for me to enjoy eating. I have some but would rather have it canned. All my freeze dried meat is in casserole form type stuff. I have a local rancher that I buy sides of beef from and am blessed to know my beef is good meat, really good beef. In the summer I buy from the local farmers. I do not grow my own food but I did buy seeds and had a bunch of dirt brought in to start this coming spring. Much easier to buy from the farmers but..... Well this was long, LOL and now you know a little about me haha
Northshore Preparedness is great fun! Watch him all the time. He helped the Nation and Pinball to raise $$ for Vets, Toys for Tots, and the food banks. Awesome prepper communities.
I love watching your channel! We’re all learning together! I tell my siblings all the time to start prepping and add a little each time they shop! I’m the youngest of 6 and somehow I feel responsible to make sure they’re all prepared...probably because I’m a momma to 3 little ones! Pray you and yours stay well and stay blessed! 🙏🏻🙏🏻🙏🏻
Aubrey, thank you! You are an absolute angel 😇 you have been blessing. I appreciate your kindness so much. I've got 3 kids too! And constantly tell my siblings to prep. We've got alot in common 🙂 yes, some of us still care for our siblings, and want for them what we would want for ourselves and our own children. Many siblings in today's society act like strangers. Its a beautiful thing to care for family. Prayers of peace, happiness, health and joy to you and yours. God bless 🙏
@@ThePreparedPatriarch ball blue book is like the Bible lol I have a couple of them gifted to me. Great stuff. I canned my first batch of crushed tomatoes with my water bath. It was messy and time consuming. I can’t tell you how many times I dropped the f bomb lol BUT I know the more I do it the better I’ll get AND it’s a great feeling at the end when done. Congrats again!
@@ThePreparedPatriarch Great choices in books! I have a couple of editions of Putting Food By and maybe a 1/2 dozen editions of the Ball Blue Book. Always good to work with up to date instructions & guidelines. That's why I have multiples. In addition here's a valuable link. National Center For Home Food Preservation nchfp.uga.edu/publications/publications_usda.html And another: Same info, different presentation: www.healthycanning.com/usda-complete-guide-home-canning/ The pdf version: www.healthycanning.com/wp-content/uploads/USDA-Complete-Guide-to-Home-Canning-2015-revision.pdf
Yes! You feel my pain lol thank you! There's just canned roast beef in gravy, tuna, chicken, salmon, minced ham and SPAM. My kids could be starving and not eat any of those products.
@@ThePreparedPatriarch , I mixed tuna and canned chicken with Mac n cheese on seperate occasions and they loved it, also puree green beans or peas with it and they'd didn't even knotice. I have been planning for the kiddos for several years. I'm full of useless knowledge
We really appreciate you! You are so sincere and caring. You are so eager to learn and share. And you are a man of God. So thank you! Can't wait to see those canning videos! Your wife sounds amazing. Take care my friend and God Bless!
Oh you are just so amazing. Thank you so much for all of your kindness, support, advice and friendship. I am looking so forward to to start canning and sharing as many moment of it! God bless you 🙏
Thank you for your kind words, my friend. At the three quarter century mark, I've had a lot of people help me in this life's journey. It is my pleasure to pay it forward, to help others in some small manner for the help I've been given. I'll be glad to help, when I can, although it's doubtful I can live up the the extent you just described. So, don't put yourself to such a risk, as you mentioned. The following are a couple of comments I wrote, as I wase watching your video that I hope may be useful, as well. May God continue to bless you in your journey. Merry Christmas. Off to watch your next one, in a few minutes. "Canning" because when canning was first invented, most foods were canned in "tin cans" in the early 1800's. In those early years, mostly used by the military, metal cans were much easier to transport. It is interesting study the history of canning over the years. How the methods and equipment changed as the science of safe canning developed. Over the years I've collected a number of canning books, including some from WWII, a Ball Blue Book from 1953 and a Kerr cc 1974, Mrs Wages cc 1977 and more. Canner size: Having multiple sizes is a big help. Absolutely nothing wrong with having the biggest canner you can get when doing big batch canning. That said, I would suggest that you also pick up a 16 quart Presto for small batch canning. It is a better size, IMO, when you only have a few quarts or pints to can. Even though I have 2 larger Presto canners, I bought a 16 qt early this past year (before the run on canning supplies) to do a few jars at the time, when applicable. (For safe pressure canning minimum load is 2 quarts or 4 pints. Number needed to maintain correct temp and pressure during processing.) If you have the burners/space you can use both canners at the same time for extra large amounts of foods. First step is to READ your manual. All of the introductory materials that should cover the basics (I haven't seen the manual for your model) for any canning session. Following that, go into the specific instructions for the food you wish to can. For your trial run, using your new canner, I suggest that you can a few pints or quarts of water, using the guidelines for canning chicken broth. This will give you hands-on experience of going through each step of the process, from setting up to can, heating up and exhausting, building needed pressure, holding pressure for required duration, cool down and how to take your jars out of it. Doing this without preparing food lets you concentrate on the steps, themselves. The water you can won't go to waste. It can go into your emergency water supply. Since it is sterile, it can go into your first aid supplies. And/or you can use it to fill your canner when you do your first run with food in the jars. PS: When you put the lid on your canner, tighten 2 clamps opposite each other at the same time. Don't tighten 2 side by side. From what I understand by working around the canner tightening down opposite clamps it helps to keep the lid from warping and keeps the lid level. (I'm sure this is in your manual, but as a just in case.....)
One more thing.... When you put the rack in your canner turn the lipped edge down. This allows your jars to sit above and away from contact with the bottom on the canner. This small amount of space prevents the jars from being in direct contact with heat from the eye/burner and the bottom of your canner. Spacing helps prevent the jars from breaking due to sharp temperature variations.
I plan on doing my first batch (water) this weekend. My wife and kids will be at my in-laws. Thank you again for all of this magnificent advice. I just got a book called "Putting Food By" and the Ball blue book as well. Im going to read my manual, and as much from those books as I can till the weekend, then I begin the journey. Many, many blessings and thanks to you 🙏
@@ThePreparedPatriarch When I first learned to pressure can I used the manual and the Ball Blue Book. Basically self taught as my mother had never used a pressure canner and my MIL had quit canning. That was long before Al Gore invented the Internet, so paper instructions it was. Over time it included 2 editions of Putting Food By. New editions of most food preservation books were issued when there were some major changes to canning guidelines in the 1990's. Enjoy the journey. God Bless.
Hello Tony if you need to get another channel to learn pressure canning I highly suggest Kneady Homesteader Heather is a great teacher and wonderful upbeat woman. She will help you to be your best at canning. Much love from Canada.
I went to check out KB Preps and she doesn't exist. If you could tell her to get her channel up and go live, we can put her on the Monty Room Raiders list and get her up and running quickly.
WOW, Your 6'7". My whole family is tall but not that tall, my dad was 6'4" my mom 5'8" and brothers 6'2" sisters 5'8", 5'9" and I am 5'10" and in heels 6' LOL
Hi how r u.. u r the best I miss seeing u . I would love to come out to your pizza shop and serport u I need the address and phone number of the shop I hope to here From u soon God bless u and your family
We have did a lot of canning over the years and I have always wanted a All American canner . We always bought the cheap ones . Thanks for sharing !
I have an expensive canner with zero knowledge or experience. I'll take the knowledge and experience any day. Especially these days, with so many possible shtf scenarios looming over our heads. Thank you for watching brother! God bless you and yours.
Aaric, I've never had an expensive canner either. I've been using Presto canners since 1972. Have 3 of them now. They've all served me well. The 1972 model is still going strong. I did want a large All American at one time. Would have loved to be able to can 14 quarts at one time. Times and circumstances change us and our viewpoints. At least it did mine. Today, I rarely can in quarts anymore. Just 2 old folks here now. Usually a pint of whatever is enough for a meal. Sometimes I can broths and vegetable soup in quarts. Today, I use most of my stash of quart jars to store dry foods.
Just letting you know, you're not alone in using less expensive (not cheap, as I define it) canners to get the job done. In the end, that's what matters the most, IMO.
God Bless and Merry Christmas.
Thanks for the shout out brother!!!! Looking forward to some jaring videos 😀! Great video thanks for sharing
Hopefully this weekend I plan on doing my first batch. Im very excited! Thank you for your support brother!
@@ThePreparedPatriarch that would be great
Found you through Monty! Subscribed and shared your channel. You are going to LOVE this canner. I have the 921 and 915. I consider myself a canning queen. 😆👏🏻 As long as that canner can fit on your stove I agree, go big or go home! If you need ANY help canning, hit me up. I will help you as much as I can. God Bless my friend! Happy Canning!🤗
I also am a canning queen and a rebel canner. I don't go totally by the book. There are rules to follow and others they just make it fearful and eliminate all together. Canning has been around well before those rules came out with success. My grandma and my mom who is 95 have been canning for over a century and as you can see my mom is 95. hmmm. Just goes to show you that all doesn't have to go by the book.
Welcome, to the world of future harvesting & future canning. Like your canner , I got a large canner ole world style. Been canning double & triple depending on the size of jars. I can everything. You need a dehydrator now for dry storage & jerky. Go Tony Go, you’re on a roll bro & 2 👍
Tips: As for your gardening goes, till your soil a month prior to planting add in your fertilizer ( mine is manure, chicken & cow) . Let it settle down. ( start your indoor seeds 6 weeks prior to outdoor planting). I lay out ground cover fabric , like the nursery. No weeds, easy maintenance . You can order it online. The fabric allows sunlight & water through, You can run a soaker hose on top & water from the bottom only. To avoid mold issues.
I order heirloom seeds only, from Mountain Valley Seed 175 W 2700S, SLC UT 84115. They’re online.
Study up on companion gardening, some plants over take others or, bring in pest that cause byte bugs. . Plant herbs ( dill, peppermint ect) among vegetables. It helps protect against pests invading your vegetables. You can get a lot of plants in one square foot. Study up on your micro planting. Just a suggestion, plant your squash opposite from any melon types. Planting could be different according to regions. Cabbage bugs are mean lil bugs.
As for heirloom corn, you can get up to 3 rounds of corn in a season if, you’re lucky. With corn you can plant by the “three sister method.” This will balance your PH in the soil.
You’re doing a fine thing, it’ll pay off for you in the long run. Don’t forget herbs, some are medical. Order a medical herb book from thrift book, com. Your wife will like the floral appearance & you both can enjoy the Benifits from the herbs in teas.
From my Texas farm to yours, God’s Blessings & stay strong!
James Prigioni is a NJ farmer on YT
Living Traditions homestead YT explain fabric covers for farming
Our half acre homestead YT is canning on everything
Linda’s pantry YT she cans & follows our half acre homestead.
I have been canning for years BUT almost every day for 4 months 2 batches a day since the Rona virus and the hearing of the meat shortage. I have put up enough meat and food for 3 years for 2 in those 4 months. I binged canned and feel really good with the amount of wet food I have now. I have been freeze drying for 4 years and I have over 12 years of freeze dried food. The great thing about doing it yourself is that you make the food you like and preserve it. I have only food we like and the way we like it.
We built a 14 x 24 shed with an upper level that is for Prepping supplies only and it's time for more room LOL I have many family members also, so....
I feel my wet food will be the most enjoyable than the freeze dried and I'm not binged canning anymore but still canning. I bought 60 cases of jars before there was a shortage so I could continue to can through the winter. Lids are still missing on the shelves but I reuse mine PLUS I'm canning for prepping so I don't open my food I store it. Only need lids for the jars you open and that is if the lids get damaged.
Oh and I have 6 freezers that I want to empty (They are full of Meat etc.) and can it so I can turn off 4 of the freezers. I want to can it all but save some for enjoyment that is not preserved but fresh in a sense to BBQ etc. Freeze dried raw meat just doesn't cut it for me to enjoy eating. I have some but would rather have it canned. All my freeze dried meat is in casserole form type stuff.
I have a local rancher that I buy sides of beef from and am blessed to know my beef is good meat, really good beef. In the summer I buy from the local farmers. I do not grow my own food but I did buy seeds and had a bunch of dirt brought in to start this coming spring. Much easier to buy from the farmers but.....
Well this was long, LOL and now you know a little about me haha
Tony, you gotta name your canner!😆👏🏻
You are awesome, Patriarch Preparedness. I love the journey you are on, many blessings to your and your family.
Northshore Preparedness is great fun! Watch him all the time. He helped the Nation and Pinball to raise $$ for Vets, Toys for Tots, and the food banks. Awesome prepper communities.
This lady uses the same canner you just bought if it helps you :) ruclips.net/video/PxXSoOZ7k3I/видео.html
Thank you so much for taking part in my journey. I appreciate you greatly Sheila 🙏
I love watching your channel! We’re all learning together! I tell my siblings all the time to start prepping and add a little each time they shop! I’m the youngest of 6 and somehow I feel responsible to make sure they’re all prepared...probably because I’m a momma to 3 little ones! Pray you and yours stay well and stay blessed! 🙏🏻🙏🏻🙏🏻
Aubrey, thank you! You are an absolute angel 😇 you have been blessing. I appreciate your kindness so much. I've got 3 kids too! And constantly tell my siblings to prep. We've got alot in common 🙂 yes, some of us still care for our siblings, and want for them what we would want for ourselves and our own children. Many siblings in today's society act like strangers. Its a beautiful thing to care for family. Prayers of peace, happiness, health and joy to you and yours. God bless 🙏
Super jealous! Congrats on that! Big step!
Thank you 🙂 I ordered a couple of books "Putting Food By" and "The Ball Blue Book of Canning" im going to need to read up....
@@ThePreparedPatriarch ball blue book is like the Bible lol I have a couple of them gifted to me. Great stuff. I canned my first batch of crushed tomatoes with my water bath. It was messy and time consuming. I can’t tell you how many times I dropped the f bomb lol BUT I know the more I do it the better I’ll get AND it’s a great feeling at the end when done. Congrats again!
@@ThePreparedPatriarch Great choices in books! I have a couple of editions of Putting Food By and maybe a 1/2 dozen editions of the Ball Blue Book. Always good to work with up to date instructions & guidelines. That's why I have multiples. In addition here's a valuable link. National Center For Home Food Preservation nchfp.uga.edu/publications/publications_usda.html
And another: Same info, different presentation: www.healthycanning.com/usda-complete-guide-home-canning/ The pdf version: www.healthycanning.com/wp-content/uploads/USDA-Complete-Guide-to-Home-Canning-2015-revision.pdf
I'm gonna do the same. Not allot of shelf stable meat options out there
Yes! You feel my pain lol thank you! There's just canned roast beef in gravy, tuna, chicken, salmon, minced ham and SPAM. My kids could be starving and not eat any of those products.
@@ThePreparedPatriarch , I mixed tuna and canned chicken with Mac n cheese on seperate occasions and they loved it, also puree green beans or peas with it and they'd didn't even knotice. I have been planning for the kiddos for several years. I'm full of useless knowledge
We really appreciate you! You are so sincere and caring. You are so eager to learn and share. And you are a man of God. So thank you!
Can't wait to see those canning videos! Your wife sounds amazing. Take care my friend and God Bless!
Oh you are just so amazing. Thank you so much for all of your kindness, support, advice and friendship. I am looking so forward to to start canning and sharing as many moment of it! God bless you 🙏
Thank you for your kind words, my friend. At the three quarter century mark, I've had a lot of people help me in this life's journey. It is my pleasure to pay it forward, to help others in some small manner for the help I've been given. I'll be glad to help, when I can, although it's doubtful I can live up the the extent you just described. So, don't put yourself to such a risk, as you mentioned. The following are a couple of comments I wrote, as I wase watching your video that I hope may be useful, as well.
May God continue to bless you in your journey. Merry Christmas. Off to watch your next one, in a few minutes.
"Canning" because when canning was first invented, most foods were canned in "tin cans" in the early 1800's. In those early years, mostly used by the military, metal cans were much easier to transport. It is interesting study the history of canning over the years. How the methods and equipment changed as the science of safe canning developed. Over the years I've collected a number of canning books, including some from WWII, a Ball Blue Book from 1953 and a Kerr cc 1974, Mrs Wages cc 1977 and more.
Canner size: Having multiple sizes is a big help. Absolutely nothing wrong with having the biggest canner you can get when doing big batch canning. That said, I would suggest that you also pick up a 16 quart Presto for small batch canning. It is a better size, IMO, when you only have a few quarts or pints to can. Even though I have 2 larger Presto canners, I bought a 16 qt early this past year (before the run on canning supplies) to do a few jars at the time, when applicable. (For safe pressure canning minimum load is 2 quarts or 4 pints. Number needed to maintain correct temp and pressure during processing.) If you have the burners/space you can use both canners at the same time for extra large amounts of foods.
First step is to READ your manual. All of the introductory materials that should cover the basics (I haven't seen the manual for your model) for any canning session. Following that, go into the specific instructions for the food you wish to can.
For your trial run, using your new canner, I suggest that you can a few pints or quarts of water, using the guidelines for canning chicken broth. This will give you hands-on experience of going through each step of the process, from setting up to can, heating up and exhausting, building needed pressure, holding pressure for required duration, cool down and how to take your jars out of it. Doing this without preparing food lets you concentrate on the steps, themselves. The water you can won't go to waste. It can go into your emergency water supply. Since it is sterile, it can go into your first aid supplies. And/or you can use it to fill your canner when you do your first run with food in the jars.
PS: When you put the lid on your canner, tighten 2 clamps opposite each other at the same time. Don't tighten 2 side by side. From what I understand by working around the canner tightening down opposite clamps it helps to keep the lid from warping and keeps the lid level. (I'm sure this is in your manual, but as a just in case.....)
One more thing.... When you put the rack in your canner turn the lipped edge down. This allows your jars to sit above and away from contact with the bottom on the canner. This small amount of space prevents the jars from being in direct contact with heat from the eye/burner and the bottom of your canner. Spacing helps prevent the jars from breaking due to sharp temperature variations.
I plan on doing my first batch (water) this weekend. My wife and kids will be at my in-laws. Thank you again for all of this magnificent advice. I just got a book called "Putting Food By" and the Ball blue book as well. Im going to read my manual, and as much from those books as I can till the weekend, then I begin the journey. Many, many blessings and thanks to you 🙏
@@ThePreparedPatriarch When I first learned to pressure can I used the manual and the Ball Blue Book. Basically self taught as my mother had never used a pressure canner and my MIL had quit canning.
That was long before Al Gore invented the Internet, so paper instructions it was. Over time it included 2 editions of Putting Food By. New editions of most food preservation books were issued when there were some major changes to canning guidelines in the 1990's.
Enjoy the journey. God Bless.
Hello Tony if you need to get another channel to learn pressure canning I highly suggest Kneady Homesteader Heather is a great teacher and wonderful upbeat woman. She will help you to be your best at canning.
Much love from Canada.
Sherry, you are the best, Mama! 🤗💋 Happy New Year and Happy Canning, Tony!!!!! 😆👏🏻 So excited for you!!!!
I like the new name! Great canner! ❤👵
I went to check out KB Preps and she doesn't exist. If you could tell her to get her channel up and go live, we can put her on the Monty Room Raiders list and get her up and running quickly.
I got canner don’t know how use it 🤷
I'm going to show you soon! 😁
In the meantime, purchase some canning jars, or Mason jars
WOW, Your 6'7". My whole family is tall but not that tall, my dad was 6'4" my mom 5'8" and brothers 6'2" sisters 5'8", 5'9" and I am 5'10" and in heels 6' LOL
Hi how r u.. u r the best I miss seeing u . I would love to come out to your pizza shop and serport u I need the address and phone number of the shop I hope to here From u soon God bless u and your family