You did real good! Only missed 2 things Check your jar rims-tops, to see if there are any nicks- mainly on older jars. Looks like you were using new or newer jars here. #2 there are people watching the video from different parts of the country so you have to tell them about the different pressure top pieces included with the Nesco Electric Canner, (one black topped one for 10 Lbs. of pressure and the green one for 15 L bs. Of pressure that is needed in different parts of the country.) People have to find out what their altitude is in the city they are canning in. Check the USDA book for canning - the information is there. You did good! I enjoyed watching you. You came up with a lot of ways to use the meat you canned😁 I have one and like it a lot. I don’t need to have my eyes on the canner all of the time when I use the Nesco canner, It’s programmed to work with the information you put into it and can things safely.
Great point Bonnie. I did mention the weight gushes on different videos. I didn’t do that on a couple of others. I somestomes get caught thinking people have heard this already because you kinda assume everyone has seen all of your videos. That’s obliviously not the case though. 🙂. Good reminder for me to do that. Maybe I’ll make a small checklist for when I do canning videos. Sometimes I get caught up with the dynamics of filming and editing things.
That's awesome Linda! I use mine all the time. :) London Broil is on sale this week at Food Lion so I will probably doing this exact same thing on Sunday. :)
Thats a great price. It's perfect timing too if you like Turkey because its about to go on sale everywhere. Check out some of my turkey canning videos i think I have about 6 of them. Happy Canning! Thanks for the cooment. :)
I got mine right before Christmas got under $90! I could not believe my eyes when I saw the price. I first ordered The Carey version that was just over $100. Go figure. I quickly cancelled and ordered the newcomer branded one. The price went up again shortly after.
@@cindland I confess I bought a second one for $89 too. It works great having 2 for large crap boils with many people. I wanted to make a video when I saw how low the price was. I couldn't get it done before the price went up another $20. It's still a good deal at that privce though too.
I get my canner tomorrow can't wait- I have a stove type too but wanting the smaller size, really like your channel, and always stay real. Loved you didn't edit the lid part-- shows the rest of us, we don't have to worry it will tell us when we do the same thing!!
You Go! This Canner is amazing!!! Things in the freezer are ALWAYS vulnerable. Canned goods are NOT! Save your precious goods by canning! Its not as popular as it needs to be!!! I'm singing it's praises!!! :)
Thank you I live in an apartment and my stove top is on its last hour. I plan on buying one of these so I can get back to canning. Plus hurricane season is coming so I will be able to clean out the freezer 😊
I've been wanting to can again, but the new place is too small for my all-American canner... plus, it's a gas stove so hard to regulate temp. You've convinced me to get one of these!
Great Video! I found you by mistake and what a great mistake it is. I am very new to Canning. I find your step by step directions simply excellent. We make all of our grand fur baby's food and often use london broil. I plan to cold pack it per your instructions from now on. Currently, we cut and freeze the meat. Being ancient, we often forget to defrost the meat before needing it. Now, we will be able to just open a jar. I found your explanation about removing "air bubbles" the best that I've seen so far. In future videos, you may want to include that if a person is above 1000 feet, the green weight must be used. There is a site where you can input your address to find the elevation. I was surprised that we are at 1114 feet when the rest of the town is around 900 ft. Many people don't read the manual and the proper weight is crucial. One question....at the end of the processing cycle, you did not unplug the unit so that it would cool down...WHY? Is it unnecessary? Just subscribed to your channel. Many blessings.
Awesome debi🙂👍. You are correct about the elevation. I mention it in other videos. 😃. That’s a good site you reference going forward. The canner doesn’t need to be unplugged to cool down. I know some other pressure cookers do or they will activate a keep warm mode. This one automatically shuts everything off. Thanks for your comment and welcome. 😃👍
Great idea! I’ll have to remember that. I don’t can quarts Real often, just mainly fruit in them. Peaches, pears, applesauce. I do want to try making cranberry juice when cranberries come in season in the quarts. I bought about 100 mason jars secondhand from a older canner about 5 years ago, all my pints are full. Had to buy new😟$ big price difference. Thanks for the tip.
I no longer am able to lift the stovetop Canners filled with water and cans 😕 But my neck electric is just the right size. Have canned ground beef, chicken, beef chunks, pork. Makes such a good quick dinnner.
My Carey arrives in Australia in the next few days. I’m very thankful for this awesome, thorough how to video. Thank you so much.. love youre little Boston.. Our fur baby is a Boston as well
I just got a Carey canner which is identical to the Nesco from what I understand and I’ve not done raw packed meat yet. I’ve done ground beef but I’ve fried it up first and then I added beef broth and I’ll tell you I waited the hour after it finished processing actually I waited for 3.5 hrs after it was finished and when I took my jars out they were still boiling inside the pints! I was blown away! Plus the next morning there was a layer of fat inside the jars which really surprised me because I was using extra lean ground beef. Actually when you hear the E10 alarm is when you can switch from vent to airlock and it will then count down and it’s when it’s building pressure. So as long as you put it to airlock at some time between E10 and E1 you will be fine. Sometimes it will still vent during the entire process which is perfectly fine. Thanks for showing me another way I’ll definitely be looking for some sales on beef. So it was called top sirloin the beef you purchased? So inside round or outside round would all work well or stewing beef?
That's Awesome Leanne! I love my canner. Raw pack is definitely the easiest method. You do have to Hot pack ground beef though. I use top round London Broil.You could use sirloin too but it will probably be much more expensive. Mainly for hot pack i usually do ground beef and Pulled pork. Sometimes i will hot pack turkey left overs. Evey thing else I raw (cold) pack. Happy Canning. :)
You need to take it out an hour after processing. Leaving it in the canner can allow the food to stay at an unsafe temperature too long. I read that in the manual or my canning book.
It mainly happens when you put quarts where the red thing would end up once you secure the lid by turning it to the right a 1/4 turn or so. I never have the problem when I can with pints or 1/2 pints. Good luck canning.
Well, I’m a bit fascinated that this video popped up. I picked up 8 lbs of London broil ($1.97/lb) and planned to can them this week in my nesco canner. How did RUclips know that?? Great tutorial - so glad to see others packing the canned goods away. I use mine in enchiladas, tostadas and stews or even stroganoff. And we have 2 black pugs and a cavalier - smooshie faces are the best faces! They like the broil bite too :)
Hey Pug Mama, Great to have you aboard. That's is great price for beef. You have the canner, the Know How, and the dogs..... Why aren't you making videos? Joe Rogan said everyone should have a YT Channel and I believed him. You should too. Feel free to share your stroganoff video here. I'll be the first to subscribe. :) Talk to you soon. :)
did you buy the canner and the london broil with the same credit/debit card or used a customer discount card? It's frightening how easy it is to track things.
@@whyme7996 I didn’t, but that is a great line of thinking. I actually just canned the first round of brooks this morning. Algorithms scare the soup outta me 😂
lol. I was MI..the easiest way to track people, and not need a search warrant to do it, is the customer loyalty cards and programs. It is all volunteer information put into a giant pile which they try to claim is META DATA. But, there is no such thing as "meta data" which doesn't track back to the specific person. Ask a few questions and you find EXACTLY who you need.@@HungryHobbit12
I picked up a Nesco a few months ago. I LOVE it! I think those folks who sat in front of a stove top canner for hours on end are the ones who can really appreciate the convenience of this canner. Nice tutorial video, I will be uploading a few videos using this canner to my channel soon. I just finished canning baby back ribs raw pack and they are fantastic!
Hey Dorene. I subscribed to your channel and went looking for that rib canning video. I couldn't find it. I hope its upcoming. I would love to see it. Have a good one. :)
Let us know what your favorites are. I’m always stuck to think of what am I going to do with all of this chicken breast I have canned? Ugly chicken doesn’t look appetizing. So lots of people like me could use your suggestions on good things to can that taste good out of the can . Good luck with your canning.
Play some of Troys videos. Decide what you want to can. Go shopping, or to your freezer. Get the meat you want to can. Put Troys video on and can the same things together while he tells you how to do it😊
Question: I just got mine is the weight thingy supposed to move around in a circle? It was already put together so Im not sure. Its kind of floppy an doesn't quite line up right. Also the rubber seal picture doesn't show what its supposed to look like when it's replaced after washing. Please advise if you can. Thanks, Paula
@@paulapowell1008 Well, the weight you use is determined by your altitude. I'm at sea level so i use the black weight. Above 1000 ft you use the green 15lb weight. The weight does spin all the way around nearly freely. I would pop it off and then pop it back on so you have a sense of the fit.
Thanks for your video! Great instructions. I am doing my first canning! right now.. thought i am not sure if normal. The countdown started for the 90 min. You said this was going to quiet down. It is already down to 75 minutes, still steam coming off.. wondering if something is wrong or this is normal? thanks!
Yes. Steam will still come out. It should have a bit less force after a few minutes. It always vents steam though. The dial/weight applies 10 pounds of pressure ( the green one does more) When pressure exceeds that it vents. It vents continuously though. That is normal.
I got my Carey (later bought by Nesco; no changes made to the canner) last year. After years of babysitting dial canners, using my Carey is a walk in the park. It worked well for me when I didn’t have enough product to fill a big standard canner. This year, my garden is BOOMING, so I’m using both. My Carey is, by far, my favorite.
Yes, I love my Canner. I actually bought 2 since they were so inexpensive. I was convinced after watching RoseRed Homestead test them verses other canners. She has an awesome site with tons of canning info. :)
Hey Paula. If you Brown it first, they call that a hot pack. Then you need to preheat the jars, ,heat the water in the canner and add a hot broth or hot water in the jar after you fill it. It works, and it will stay together better, but its much more work. It is still do-able though. Usually i just cold pack. I think I hot packed my pulled pork if you watch that video it will show hot packing.
Hi, I just unpacked mine and I am watching videos. I noticed that the weight thingy swivels all around so it doesn't quite line up with the three stops. Its kind of floppy, is this normal? Also the pictures in the phamplet don't show what its supposed to look like when its re assembled. Please advise. Thanks Paula
Yes the weight swivels all around. I would pop it off and then pop it back on so you get a feel for the seating. Shoot me an email if you like to troytime02@gmail.com and i will send back a couple pics of my lid assembled. @@paulapowell1008
The rack goes on the bottom. The thin plate is not needed for canning. It is used for steaming and separating food while cooking. You might use it if you were canning 1/2 pints. I'm not sure. I never can 1/2 pints.
Do you mean you only had 3 quarts of meat to process or you couldn't physically fit 4 quarts in the canner? It is ok to process 3 quarts. Usually, I put a fourth jar in with them that is just filled up 1/2 way or so with water. This acts a a spacer to prevent the jars from rattling around and falling over.
Yes. 90 minutes for pork in quarts. 75 minutes in pints. There is a chart form the USDA available. I have a couple videos on canning pork you might want to check out. :)
Hi Coletta. I don't recall the manual doing so. But, regardless, both wide mouth and regular mouth jars work fine. Actually, 5 wide mouth pints do sort of rub against each other making it a little bit difficult to insert or remove them. It's not too bad though. If it becomes a problem, you could use 4 wide mouth and a single regular mouth jar to alleviate the issue.
@@TroyTime02 thanks. One other person said the regular mouth are just a smidge taller and maybe that was why. However, I watched you use regular mouth and had no issue. Regular mouth jars are more the norm so, glad to have seen that.
Hey Jason. For Raw-packing, I put in just a tiny bit. Usually, a jar canned without any water will have a bit too much air space up top exposing some of the meat. The meat will still be edible, but it becomes discolored. By adding just a little bit of water it usually compensates for that. It also helps to disperse the salt, if you added any. It will vary slightly by how much meat you pack into the jar. My best estimate is probably about 1/4 cup. I never really measure though. i just eyeball enough raised water at the bottom to cover the typical space i see at the top. If you are Hot-packing meat however (as i do in other videos) then you need to fill the jar completely with hot water.
That's fine. It happens sometimes. As long as the jar seals it is OK. Usually that happens more often on hot packing then it does on cold packing. You may have added too much water. Most people don't add any water for cold packing. I add just a tiny bit to help get it started and prevent too much air gap on top after it seals. Check the lid by tapping it and listening andby trying to lift it by the lid.
Usually it is caused by pressure fluctuation, air bubbles in the liquid before putting on lid {in cases of food that you fill jar with water) or not enough head space. I also wait until the jars have cooled longer before taking them out of canner. As long as the jar seals and you have processed them correctly the food is still good. Vegetables can be bad about siphoning, but still perfectly good for eating.
Troy, great video. I'm an old school rebel canner and must say the nesco seems fool proof. Would love to find out if the nesco and air fryer can be run with your large power bank? Thank you for sharing.
Thanks for the comment Rick. My larger Bullbat Solar generator has a capacity of 504 watt hours. The canner pulls about 900 watts if i remember correctly. that means it would only operate the canner for about 30 minutes. That's not long enough to can anything. I do have a gas generator that could power the canner. that is my fall back plan for goods in my freezer if power goes out. The instapot I believe consumes a similar amount of wattage.
@@TroyTime02 thank you troy. I have a 2200 watt system. It may work so I think I will buy the nesco as a back up . I'm a prepper from so cal and trying to figure out a way to having a backup for cooking indoors during a crisis. Thank you sir.
@@Rick-SPLATman I want to recommend DESERTSUN02 channel to you if you are not already subscribed. He presents some cooking options run Directly from his panels and not even using a battery for most of them.
@@Rick-SPLATman Hey Rick. Here are those measurements. My Instapot pulls 1000 watts. My Nesco Canner pulls 1150 watts and and my air fryer pulls 1660 watts. Hope that helps. :)
For me it’s almost sacrilege to be cutting up a London broil. Where I live we can’t even buy that cut of meat, we used to grill these all summer long when we lived in the NE for most of our lives, till we moved to the south. So sad. They don’t even know what that is at the grocery store! We can find it maybe once during the summer. And BTW, Is anyone else going crazy watching him cut up the meat with that tiny toy knife, lol? Hope his wife got him a cleaver for Christmas. 😅
Hello. The canned food technically never goes bad as long as the seal is intact. The texture and nutrition does break down a bit over time, however. I try to eat meat within 2 years or so. I try to eat veggies within 1 year.
I'm not exactly sure what you mean. Did you get the E10 countdown? it might be a problem with the rubber seal needing to be reseated or perhaps the lid is on incorrectly.
I will put that back in....when it got to E-0 I set it to air tight it just stayed the same. So that white plastic seal has to be in then. Ok.....I will start over.
BRO, the amount of times you touched your mouth and nose and then the jars lids and meat, without cleaning them , made me mental. thanks for the info, just got one and will be doing my first canning in a few weeks, disabled vet here with brain damage, little things are hard for me, hope i can do this.
Wow! this is a really terrible comment, but I will be gracious in trying to accomadate your veiw. You make a n awesome observation. You probably would do no better though in front of the camera. It's a wierd thing to make a video. I find my speech changes and my mannerisms change a bit. It's harder than most people would understand. I do my best. I think you are right, but i think it's just a side effect of filming. Making vidoes is a really difficult thing, I care less about semantics than i do about helping people and giving them information. I hope you try the canning because it's great. Apart from that my videos are what they are. Have a good one. :)
@@TroyTime02 i apologize for the way that came across, i understand better than you might think, i have brain damage, and have been researching canning heavily in a bid to get some done myself, it was just how vital everyone says not contaminating the stuff is, . been trying to film some cooking stuff and failing miserably, too.... i wish you continued success and good health my friend.
@@ashleysantos7924 Yes Ashley. It says airtight, but really its just maintaining a constant pressure. it vents to keep from going above that pressure. It's rather strong at the very beginning, but very soon the machine "calibrates itself" to a more precise amount of heat input and the air output is minimal. It still vents though.
Thank you! An awesome step by step and I really appreciated your direct no bull approach.
Thanks Dandelion! :)
Thank you for the video! I really love my Nesco. I just broke it out after Thanksgiving to can some turkey bone broth. It is delicious. 🦋
Thank you. I got a Nesco 6 mos ago and just started using it. I appreciate your video. It’s very helpful. I’m happy to have discovered your channel.
Thanks Sigg. We;come to channel. Thanks for your comment. :)
What a difference a year makes. London broil is now 7.99 a lb at my local Kroger in southern West Virginia.
Yes. It is hogher here now too. I thionk it's going to continue to climb unfortunately.
You did real good!
Only missed 2 things
Check your jar rims-tops, to see if there are any nicks- mainly on older jars. Looks like you were using new or newer jars here.
#2 there are people watching the video from different parts of the country so you have to tell them about the different pressure top pieces included with the Nesco Electric Canner, (one black topped one for 10 Lbs. of pressure and the green one for 15 L bs. Of pressure that is needed in different parts of the country.)
People have to find out what their altitude is in the city they are canning in. Check the USDA book for canning - the information is there.
You did good! I enjoyed watching you. You came up with a lot of ways to use the meat you canned😁
I have one and like it a lot.
I don’t need to have my eyes on the canner all of the time when I use the Nesco canner, It’s programmed to work with the information you put into it and can things safely.
Great point Bonnie. I did mention the weight gushes on different videos. I didn’t do that on a couple of others. I somestomes get caught thinking people have heard this already because you kinda assume everyone has seen all of your videos. That’s obliviously not the case though. 🙂. Good reminder for me to do that. Maybe I’ll make a small checklist for when I do canning videos. Sometimes I get caught up with the dynamics of filming and editing things.
Rewatching your great video. Heading to the store because they have London Broil on Sale for $1.99. So excited to add more beef to my pantry.
I was able to get a Carey, and I love it, too. It’s great for leftovers, a small household, and a small garden harvest!
That's awesome Linda! I use mine all the time. :) London Broil is on sale this week at Food Lion so I will probably doing this exact same thing on Sunday. :)
Sorry for the dumb questions Troy. I got my Carey Nesco and read the manual. This video answered all my questions..
No worries buddy. That’s why I’m here. I wouldn’t put the videos out there if I didn’t want to help people. I’m just happy to see people doing it. 👍😃
I bought a Nesco on Amazon today. It was discounted and had an additional coupon. Cost was $104 plus tax. I love shredded meat. 😋
Thats a great price. It's perfect timing too if you like Turkey because its about to go on sale everywhere. Check out some of my turkey canning videos i think I have about 6 of them. Happy Canning! Thanks for the cooment. :)
Great buy. Mine was over 200$. Canadian.
I got mine right before Christmas got under $90! I could not believe my eyes when I saw the price. I first ordered The Carey version that was just over $100. Go figure. I quickly cancelled and ordered the newcomer branded one. The price went up again shortly after.
@@cindland I confess I bought a second one for $89 too. It works great having 2 for large crap boils with many people. I wanted to make a video when I saw how low the price was. I couldn't get it done before the price went up another $20. It's still a good deal at that privce though too.
I get my canner tomorrow can't wait- I have a stove type too but wanting the smaller size, really like your channel, and always stay real. Loved you didn't edit the lid part-- shows the rest of us, we don't have to worry it will tell us when we do the same thing!!
Thanks Brenda! Happy Canning! :)
This was awesome! I can’t wait to thaw the big piece of meat that’s in the freezer now.
You Go! This Canner is amazing!!! Things in the freezer are ALWAYS vulnerable. Canned goods are NOT! Save your precious goods by canning! Its not as popular as it needs to be!!! I'm singing it's praises!!! :)
Thank you for these videos! I keep referring back to them. I like how you do them short and to the point so I can learn what I need to know quickly!
Thanks Kshav. I really want to help people get started. 🙂👍
Thank you I live in an apartment and my stove top is on its last hour. I plan on buying one of these so I can get back to canning. Plus hurricane season is coming so I will be able to clean out the freezer 😊
Great Stuff! Sounds like a really good plan!
I've been wanting to can again, but the new place is too small for my all-American canner... plus, it's a gas stove so hard to regulate temp. You've convinced me to get one of these!
This is great for just doing down 3 or 4 jars at a time.
Great Video! I found you by mistake and what a great mistake it is. I am very new to Canning. I find your step by step directions simply excellent. We make all of our grand fur baby's food and often use london broil. I plan to cold pack it per your instructions from now on. Currently, we cut and freeze the meat. Being ancient, we often forget to defrost the meat before needing it. Now, we will be able to just open a jar. I found your explanation about removing "air bubbles" the best that I've seen so far. In future videos, you may want to include that if a person is above 1000 feet, the green weight must be used. There is a site where you can input your address to find the elevation. I was surprised that we are at 1114 feet when the rest of the town is around 900 ft. Many people don't read the manual and the proper weight is crucial. One question....at the end of the processing cycle, you did not unplug the unit so that it would cool down...WHY? Is it unnecessary? Just subscribed to your channel. Many blessings.
Awesome debi🙂👍. You are correct about the elevation. I mention it in other videos. 😃. That’s a good site you reference going forward.
The canner doesn’t need to be unplugged to cool down. I know some other pressure cookers do or they will activate a keep warm mode. This one automatically shuts everything off. Thanks for your comment and welcome. 😃👍
If you center a jar over the vent when you turn your lid it will be in between the jars.
Great idea! I’ll have to remember that. I don’t can quarts Real often, just mainly fruit in them. Peaches, pears, applesauce. I do want to try making cranberry juice when cranberries come in season in the quarts. I bought about 100 mason jars secondhand from a older canner about 5 years ago, all my pints are full. Had to buy new😟$ big price difference.
Thanks for the tip.
I no longer am able to lift the stovetop Canners filled with water and cans 😕 But my neck electric is just the right size. Have canned ground beef, chicken, beef chunks, pork. Makes such a good quick dinnner.
That’s awesome TK.!
I'm getting one! Thank you!
My Carey arrives in Australia in the next few days. I’m very thankful for this awesome, thorough how to video. Thank you so much.. love youre little Boston.. Our fur baby is a Boston as well
Glad it was helpful! It’s great to hear from you in Australia! Thank you so much for your comment. I wish you the best! 🙂
I just got a Carey canner which is identical to the Nesco from what I understand and I’ve not done raw packed meat yet. I’ve done ground beef but I’ve fried it up first and then I added beef broth and I’ll tell you I waited the hour after it finished processing actually I waited for 3.5 hrs after it was finished and when I took my jars out they were still boiling inside the pints! I was blown away! Plus the next morning there was a layer of fat inside the jars which really surprised me because I was using extra lean ground beef. Actually when you hear the E10 alarm is when you can switch from vent to airlock and it will then count down and it’s when it’s building pressure. So as long as you put it to airlock at some time between E10 and E1 you will be fine. Sometimes it will still vent during the entire process which is perfectly fine. Thanks for showing me another way I’ll definitely be looking for some sales on beef. So it was called top sirloin the beef you purchased? So inside round or outside round would all work well or stewing beef?
That's Awesome Leanne! I love my canner. Raw pack is definitely the easiest method. You do have to Hot pack ground beef though. I use top round London Broil.You could use sirloin too but it will probably be much more expensive. Mainly for hot pack i usually do ground beef and Pulled pork. Sometimes i will hot pack turkey left overs. Evey thing else I raw (cold) pack. Happy Canning. :)
You need to take it out an hour after processing. Leaving it in the canner can allow the food to stay at an unsafe temperature too long. I read that in the manual or my canning book.
My book says wait until it counts down and beeps.
Well I didn’t realize you had to pay attention to where the air escape button is. Maybe that’s been part of my problem with this canner. Thanks!
It mainly happens when you put quarts where the red thing would end up once you secure the lid by turning it to the right a 1/4 turn or so.
I never have the problem when I can with pints or 1/2 pints.
Good luck canning.
Well, I’m a bit fascinated that this video popped up. I picked up 8 lbs of London broil ($1.97/lb) and planned to can them this week in my nesco canner. How did RUclips know that??
Great tutorial - so glad to see others packing the canned goods away. I use mine in enchiladas, tostadas and stews or even stroganoff.
And we have 2 black pugs and a cavalier - smooshie faces are the best faces! They like the broil bite too :)
Hey Pug Mama, Great to have you aboard. That's is great price for beef.
You have the canner, the Know How, and the dogs..... Why aren't you making videos? Joe Rogan said everyone should have a YT Channel and I believed him. You should too. Feel free to share your stroganoff video here. I'll be the first to subscribe. :) Talk to you soon. :)
did you buy the canner and the london broil with the same credit/debit card or used a customer discount card? It's frightening how easy it is to track things.
@@whyme7996 I didn’t, but that is a great line of thinking. I actually just canned the first round of brooks this morning.
Algorithms scare the soup outta me 😂
lol. I was MI..the easiest way to track people, and not need a search warrant to do it, is the customer loyalty cards and programs. It is all volunteer information put into a giant pile which they try to claim is META DATA. But, there is no such thing as "meta data" which doesn't track back to the specific person. Ask a few questions and you find EXACTLY who you need.@@HungryHobbit12
I picked up a Nesco a few months ago. I LOVE it! I think those folks who sat in front of a stove top canner for hours on end are the ones who can really appreciate the convenience of this canner. Nice tutorial video, I will be uploading a few videos using this canner to my channel soon. I just finished canning baby back ribs raw pack and they are fantastic!
Thank Dorene. I'll check out your channel. 👍
Hey Dorene. I subscribed to your channel and went looking for that rib canning video. I couldn't find it. I hope its upcoming. I would love to see it. Have a good one. :)
@@TroyTime02 I have not uploaded yet. I started teaching cooking to high schooler's and got sidetracked. I'll get on it asap!
@@DorenesFoodPrepResource No worries! I'm glad to hear about your teaching. :) Talk to you soon. :)
@@TroyTime02❤
Nesco/Carey is awesome. Bought for kids for Christmas 😊
Great stuff Shirley!
Every thing u said is on point
Thanks Bill. I appreciate the comment.
If it moves can it!
Thanks Mike! I actually did laugh out loud when i read this. :)
Let us know what your favorites are.
I’m always stuck to think of what am I going to do with all of this chicken breast I have canned? Ugly chicken doesn’t look appetizing. So lots of people like me could use your suggestions on good things to can that taste good out of the can . Good luck with your canning.
I ordered one on sale,have not used it yet.
That's exciting Krista! You will be a pro at it in no time. 😃
Play some of Troys videos.
Decide what you want to can.
Go shopping, or to your freezer. Get the meat you want to can.
Put Troys video on and can the same things together while he tells you how to do it😊
@@bonniebartlow5631 Thanks Bonnie! Big Smiles on this end! :)
I just got one of these and am super excited to use it. I think my trial run is just going to be jars of water but after that it's game on lol.
I did water my first time too. :)
Question: I just got mine is the weight thingy supposed to move around in a circle? It was already put together so Im not sure. Its kind of floppy an doesn't quite line up right. Also the rubber seal picture doesn't show what its supposed to look like when it's replaced after washing. Please advise if you can. Thanks, Paula
@@paulapowell1008 Well, the weight you use is determined by your altitude. I'm at sea level so i use the black weight. Above 1000 ft you use the green 15lb weight. The weight does spin all the way around nearly freely. I would pop it off and then pop it back on so you have a sense of the fit.
I can take a picture of mine and send it to you. Why don't you email my troytime account and I'll send you a picture in a reply. :) @@paulapowell1008
Hey Paula shoot me a quick Email at troytime02@gmail.com and Ill reply with a picture or two of my lid assembled. @@paulapowell1008
Thanks for your video! Great instructions. I am doing my first canning! right now.. thought i am not sure if normal. The countdown started for the 90 min. You said this was going to quiet down. It is already down to 75 minutes, still steam coming off.. wondering if something is wrong or this is normal? thanks!
Yes. Steam will still come out. It should have a bit less force after a few minutes. It always vents steam though. The dial/weight applies 10 pounds of pressure ( the green one does more) When pressure exceeds that it vents. It vents continuously though. That is normal.
@@TroyTime02 thanks
So you thinking about 1/2 the seasoning should work? let me know and check out my best dip ever recipe, cannable?
I got my Carey (later bought by Nesco; no changes made to the canner) last year. After years of babysitting dial canners, using my Carey is a walk in the park. It worked well for me when I didn’t have enough product to fill a big standard canner. This year, my garden is BOOMING, so I’m using both. My Carey is, by far, my favorite.
Yes, I love my Canner. I actually bought 2 since they were so inexpensive. I was convinced after watching RoseRed Homestead test them verses other canners. She has an awesome site with tons of canning info. :)
@@TroyTime02I love Pam and Jim. Great videos to learn from.
If you brown both sides will it stay together better. Just got mine so I'm new to this. Thanks. Paula
Hey Paula. If you Brown it first, they call that a hot pack. Then you need to preheat the jars, ,heat the water in the canner and add a hot broth or hot water in the jar after you fill it. It works, and it will stay together better, but its much more work. It is still do-able though. Usually i just cold pack.
I think I hot packed my pulled pork if you watch that video it will show hot packing.
Hi, I just unpacked mine and I am watching videos. I noticed that the weight thingy swivels all around so it doesn't quite line up with the three stops. Its kind of floppy, is this normal? Also the pictures in the phamplet don't show what its supposed to look like when its re assembled. Please advise. Thanks Paula
Yes the weight swivels all around. I would pop it off and then pop it back on so you get a feel for the seating. Shoot me an email if you like to troytime02@gmail.com and i will send back a couple pics of my lid assembled. @@paulapowell1008
What about the rack and flat thin plate inside....which goes on which? I could only get 3 quarts in. Am I ruining this batch?
The rack goes on the bottom. The thin plate is not needed for canning. It is used for steaming and separating food while cooking. You might use it if you were canning 1/2 pints. I'm not sure. I never can 1/2 pints.
Do you mean you only had 3 quarts of meat to process or you couldn't physically fit 4 quarts in the canner? It is ok to process 3 quarts. Usually, I put a fourth jar in with them that is just filled up 1/2 way or so with water. This acts a a spacer to prevent the jars from rattling around and falling over.
@@TroyTime02I could not get 4 wide mouth quarts in mine. I did three at a time
Did you store them in the freezer or at room temp? Tia
Great question. I canned this from fresh. You can also can it after it has been frozen if you defrost it first.
Mom said I might have had a little darker meat in it from end of loin
You can pork same amount of time like beef? 90 minutes?
Yes. 90 minutes for pork in quarts. 75 minutes in pints. There is a chart form the USDA available. I have a couple videos on canning pork you might want to check out. :)
I long do you can quart jars carrots? 25 minutes same as pints?
30 minutes for carrots in Quarts. :)
@TroyTime02 Thank you Troy....love my Nesco.
Sometimes when I can pork loin some jars have a slight pink color to it.....others are pure white.....what's that pink tint to it mean?
Hmmn, I'm a little puzzled by that one. I'll check my jars to see if any are pink. I don't specifically recall seeing that.... ???
@@TroyTime020: 0:26
How do I post a Pic on here
Ok thank you....this applies to pork I take it?
Yes. It's the same for pork. I have a couple videos for that also.
Why does it emphasized wide mouth jars in the manual?
Hi Coletta. I don't recall the manual doing so. But, regardless, both wide mouth and regular mouth jars work fine. Actually, 5 wide mouth pints do sort of rub against each other making it a little bit difficult to insert or remove them. It's not too bad though. If it becomes a problem, you could use 4 wide mouth and a single regular mouth jar to alleviate the issue.
@@TroyTime02 thanks. One other person said the regular mouth are just a smidge taller and maybe that was why. However, I watched you use regular mouth and had no issue. Regular mouth jars are more the norm so, glad to have seen that.
Have you ever canned bone in chicken? Would love to see you do that. Thanks M
Thanks Mary. I'll keep an eye out for the next sale and look to make a follow up video. Thanks for watching. :)
What kind of salt people say use sea salt what were you using?
Hey Karen. I use canning and pickling salt. Any non-iodized salt will work. :)
How much water do you put in jar before you can?
Hey Jason. For Raw-packing, I put in just a tiny bit. Usually, a jar canned without any water will have a bit too much air space up top exposing some of the meat. The meat will still be edible, but it becomes discolored. By adding just a little bit of water it usually compensates for that. It also helps to disperse the salt, if you added any. It will vary slightly by how much meat you pack into the jar. My best estimate is probably about 1/4 cup. I never really measure though. i just eyeball enough raised water at the bottom to cover the typical space i see at the top. If you are Hot-packing meat however (as i do in other videos) then you need to fill the jar completely with hot water.
What does it mean if there’s a little leakage while canning but the lid sealed ?
That's fine. It happens sometimes. As long as the jar seals it is OK. Usually that happens more often on hot packing then it does on cold packing. You may have added too much water. Most people don't add any water for cold packing. I add just a tiny bit to help get it started and prevent too much air gap on top after it seals. Check the lid by tapping it and listening andby trying to lift it by the lid.
Usually it is caused by pressure fluctuation, air bubbles in the liquid before putting on lid {in cases of food that you fill jar with water) or not enough head space. I also wait until the jars have cooled longer before taking them out of canner. As long as the jar seals and you have processed them correctly the food is still good. Vegetables can be bad about siphoning, but still perfectly good for eating.
Great Info Etta. Thanks for sharing!@@ettafayetucker-odaniel4741
Troy, great video. I'm an old school rebel canner and must say the nesco seems fool proof. Would love to find out if the nesco and air fryer can be run with your large power bank? Thank you for sharing.
Thanks for the comment Rick. My larger Bullbat Solar generator has a capacity of 504 watt hours. The canner pulls about 900 watts if i remember correctly. that means it would only operate the canner for about 30 minutes. That's not long enough to can anything.
I do have a gas generator that could power the canner. that is my fall back plan for goods in my freezer if power goes out. The instapot I believe consumes a similar amount of wattage.
@@TroyTime02 thank you troy. I have a 2200 watt system. It may work so I think I will buy the nesco as a back up . I'm a prepper from so cal and trying to figure out a way to having a backup for cooking indoors during a crisis. Thank you sir.
@@Rick-SPLATman That's Awesome System Rick. I'll try to get an exact measurement on those items tomorrow. its 2:30 Am here now. :)
@@Rick-SPLATman I want to recommend DESERTSUN02 channel to you if you are not already subscribed. He presents some cooking options run Directly from his panels and not even using a battery for most of them.
@@Rick-SPLATman Hey Rick. Here are those measurements.
My Instapot pulls 1000 watts. My Nesco Canner pulls 1150 watts and and my air fryer pulls 1660 watts. Hope that helps. :)
❤
For me it’s almost sacrilege to be cutting up a London broil. Where I live we can’t even buy that cut of meat, we used to grill these all summer long when we lived in the NE for most of our lives, till we moved to the south. So sad. They don’t even know what that is at the grocery store! We can find it maybe once during the summer. And BTW, Is anyone else going crazy watching him cut up the meat with that tiny toy knife, lol? Hope his wife got him a cleaver for Christmas. 😅
LOL. Yes I love the London Broil. I have never tried grilling it. I will have to give that a shot.
Whats the shelf life?
Hello. The canned food technically never goes bad as long as the seal is intact. The texture and nutrition does break down a bit over time, however. I try to eat meat within 2 years or so. I try to eat veggies within 1 year.
Over rice with gravy
Once I set it to airtight it wouldn't stop beeping. I must have bought a lemmon.
I'm not exactly sure what you mean. Did you get the E10 countdown? it might be a problem with the rubber seal needing to be reseated or perhaps the lid is on incorrectly.
The rubber seal has to be in the lid? Ah he'll I thought your supposed to take that out?
I will put that back in....when it got to E-0 I set it to air tight it just stayed the same. So that white plastic seal has to be in then. Ok.....I will start over.
Yes. No worries though. It's a learning curve the first couple times for everyone. Soon it will be mindlessly simple for you.@@jasonconnelly5216
Yep. That is what holds pressure. you should remove the seal and clean it every so often after using the canner too.@@jasonconnelly5216
BRO, the amount of times you touched your mouth and nose and then the jars lids and meat, without cleaning them , made me mental. thanks for the info, just got one and will be doing my first canning in a few weeks, disabled vet here with brain damage, little things are hard for me, hope i can do this.
Wow! this is a really terrible comment, but I will be gracious in trying to accomadate your veiw. You make a n awesome observation. You probably would do no better though in front of the camera. It's a wierd thing to make a video. I find my speech changes and my mannerisms change a bit. It's harder than most people would understand. I do my best. I think you are right, but i think it's just a side effect of filming. Making vidoes is a really difficult thing, I care less about semantics than i do about helping people and giving them information. I hope you try the canning because it's great. Apart from that my videos are what they are. Have a good one. :)
@@TroyTime02 i apologize for the way that came across, i understand better than you might think, i have brain damage, and have been researching canning heavily in a bid to get some done myself, it was just how vital everyone says not contaminating the stuff is, . been trying to film some cooking stuff and failing miserably, too.... i wish you continued success and good health my friend.
@@30headcase30 No Worries... :)
Beef stroganoff
Ummm Hell Yeah! :)
Dude you need a real knife. At least sharpen it. Great video.
I have been waiting for that comment. I actually said out loud right after filming that this would be the first comment. :) :) :)
Thanks for the video. Is it normal to have a steady stream of steam when on airtight?
@@ashleysantos7924 Yes Ashley. It says airtight, but really its just maintaining a constant pressure. it vents to keep from going above that pressure. It's rather strong at the very beginning, but very soon the machine "calibrates itself" to a more precise amount of heat input and the air output is minimal. It still vents though.