I've carved a knotch all around my wooden spoon handles. All I have to do is grab one of my wooden spoons and dunk the handle. If the water is in the knotched area then I am good to go.
Newbies, please note that Leisa is talking about how much water to put in a *Pressure* Canner. For water bath canners (used for canning high acid foods such as fruits, jams, etc.) you should put in enough water so that the water level comes up to one to two inches above the tops of the jars with their lids/flats and bands/rings fastened on, and the jars sitting on the canning rack.
I tried to have help replacing all of the parts that wear out in my Presto - ended up blowing out all the water (as steam) because the little thing steam thing was upside down. Well, I actually called Presto. They were wonderful (Oh, and I also covered my jars with water :-( well the lady was wonderful and carefully explained how to replace the parts and how much water. I had been water bath canning berries to empty out my freezer and was just doing the same thing. It has been a while since I canned because of the lifting. BUT, PRESTO, was so kind and patient and explained every thing very carefully. Good video Leisa.
May I thank you for taking your time to put this out for us to share . . . . . What seems basic, & *easily found knowledge*, when unknown can cause much harm & loss. I myself read too fast & am also a visual person with a mental block on learning via manuals. Add this to the fact that I don't trust company's to give me the complete steps & you, dear lady, become the experienced teacher we all need! Even old timers can learn tricks never shared 😘 Great video, short, simple & clear. You don't drag it out nor go too fast. I consider this to be a vital teaching for everyone. 💞👵
Thank you for this video. I’ve been canning for 40 years and have never pressure canned half pints until today. I knew the water was too high and have searched everywhere online for a solution including my presto manual. It never occurred to me to add extra racks! It makes perfect sense! Sometimes the obvious if not obvious! Again, thanks for answering my question in this video.
You know, my backup canner that I used the yesterday, that almost went dry, must have an error in the manual. (Zavor Duo) It says to put 2-3 inches of water in, pouring it around the jars. I had 6 pint jars in there, so it was pretty full. I can't imagine if I would have gone with 2" instead of 3"!! My presto manual says to put 3 quarts in BEFORE the jars go in, which I do with that canner. I'm going to put that water in BEFORE in my spare one, despite what the manual says. They're going to get someone hurt with that error!
My mom taught me to pressure can, and she had me cover the jars with water, so that is what I have done for 30 years never thinking to question what she taught me. Are you aware of a reason why I shouldn’t use more water?
Thank you thank you thank you from England. I just need to find a canner now. No shops sell them here. We had fun finding jars. But I will find one I promised the wife. Take care.😎🐺☮️👍
I read the manual (All American #915) and it said 2 to 3 inches (? that's definite?). I am just ready to load wide mouth pint jars (and I don't think I can fit the 10 pints it says), and the (just shy of) 3 inches is up to the rims with only 7 jars in. I have been pressure canning with the XL Power Pressure canner (yay, yay, I know, you're cringing) since 2017, and I have never had that much displacement. So thank you, I don't have an extra rack, but I have tons of extra lid rings, so will add a layer of those under my rack and recheck the water for 3 inches. So often it's a case of what they don't put in the manual, which is why people like you are so valuable.
Thank you so much for this video. I was given a 1979 Mirro canner and it did not come with an instruction manual. I have been so concerned about burning the bottom or exploding what I put in it. So finally getting an answer to how much water has been a huge relief.
Same here. I received an older presto canner and have been scared to start for about a year since getting it, even after replacing certain parts. First time canning chicken soup tonight 💪
Great Video Lisa👍 I use 3 quarts in my Presto and 6quarts in my Large American Canner. Buy too also have wooden Utensils marked.🌻 This Video was PERFECT* FOR ANY NEWBIE with Questions, THANKS FOR SHARING💕
I have a new 23 quart presto. I added the 3 quarts as per the manual (which came up to the bottom water line inside the pot). That amount of water only measures 1 & 1/2” deep. I did end up adding more as I was afraid my canner would boil dry. It was my first time pressure canning and I was doing asparagus for 40 minutes. I would be really nervous about using only 3 quarts of water when canning meats. Gonna stick with veggies until I am more confident. Thank you for all your great videos and advice.
Glad you also answered the question about those little squat canning jars. I have yet to use my canner and I actually ordered a T-Fal, although I also just bought an AA 915 a few weeks ago, but for 2 reasons. The 915 is already like a train car. But, if I wanted to can more at a time, I’m going to need something larger. I considered returning the 915, but it’s such a heavy duty beaut and can be hard to get during these times, that I didn’t want to. BUT, it wasn’t until after I bought it, that I realized how noisy it is, with the weight, and I want to can but OpSec (not letting other tenants know that I’m canning), so as Alaska Prepper was showing his and showed how silent it is, I knew I had to get that one also, that it was also lighter weight, with more capacity. I’ll see, when it arrives, if the 2 racks it comes with will also fit the AA 915, but with the 915’s girth, I already know it’s doubtful. I’m probably going to use a marked chopstick as a measuring tool though.
Jay P if they’d just put the right address on the box, the TFal will arrive soon though. It’s getting too late for me to sample canners. At some point, I need to can something.😊
Jeez...you are absolutely amazing! What a great video....thx! Btw just got the book one second after...looking forward to reading it. Again...great helpful video!
I fill to the bottom line on mine like the directions say. Which is about 3 qts/3 inches. But I have no idea what the other 2 lines up much higher are for. Lol!
I just read a comment by Private Private and got a good chuckle from it. Private Private mentioned applying OpSec to canning, being careful to not let the neighbors know he/she was canning. I wonder how many veterans ever thought our military training would come in handy for canning, I mean OpSec, really???? That's really a good use of the term (Op Sec, Operations Security for those who don't know). So, Leisa, when will you do a video on that one???? hahahahaha Blessings!!!
What I do works well for me (so far). I put a stainless steel Wok stand in the bottom of my presto canner with the standard jar tray on top of that. I then fill with water to the tray level. That's about 2.5 inches of water. My jars are never submerged in water, therefore mitigating the risk of cracking while putting the jars into hot water. I can still often get a second tray of smaller jars on a second rack. I have always got several inches of water left in the canner when I've finished. I do believe 3 inches of water is overkill and is only suggested for forgetful canners. However my canning sessions are usually less than an hour at 15 pounds. My method may not suit some people. I do love your videos. I always learn something from them................Regards Malcolm
Hey 🥰 Your such a sweetheart .. to do this great video.. just Learned something new.. Adding a rack to small jars .🤗 Thanks you super much Take care Blessing 👩🌾
I have a bamboo chopstick that I marked with a sharpie at the 3 inch mark and use it when filling my PC. For my water bath I put my jars in the canner filling the canner with water, and turning it on. It gets my jars hot, then when I fill them I dump the water and put my food in. It’s all about displacement of the water. I then end up with filled jars and the water level is where I started from at 2 inches over top of the jars. Hope my explanation isn’t too confusing.
Great information to have, Thank You. Did all the canner's on RUclips take a break, lol. It seems like almost all my subscribed RUclips canning channels I watch haven't posted in awhile. Did I miss something? Sorry If I'm not suppose to ask questions like this on here, I just fell lost without them.
I have the manual . It said 2 quarts so that is what I did. But I was doing chicken and it was not enough. Had one cup left when I opened it and the lids kept popping and popping. Not trusting those seals. Glad I didnt have quarts in there.
I have never done a canning session without my canner manual out, on my counter and marked to the pages for recipe or canning times/pressure. I cross reference every recipe to the canner manual. Both of my canners require 3 quarts of water. I double check this requirement every time I can! This way I am assured that I am following the correct instructions for my specific canner. Most, if not all, canner instructions can be found on-line and downloaded as a PDF FREE of charge. Also, most canner manufacturer's have instructions that can be purchased and in some cases, they will send these to you free of charge or direct you to an online resource to ensure you have the correct manual for your canner model.
Just pulled up the All American instructions online and it said this: it is critical to understand the importance of having water in the cooker when in use. During cooking or canning there must be at least 1 1/2" ofwater(or the amount called for in the recipe or canning instructions) in the bottom of the cooker so that the cooker won’t boil dry. I have always added 2" I've never done 3"
I needed this! I live near LA and NOBODY I know does canning. I'm trying my best, looking up stuff left and right, but it's the little stuff that is missing...like how much water to put in my canner. LOL...seriously, it's not in my manual (it's an import...shoulda bought American...lol).
I use to can for years now I have a 2 and half acres I started planting but then I got stage 4 cancer with the meds and all the treatments I forgot alot of things plus being afraid to do this again . I'm sorry that u didn't like answering the ? But thank you for answering ☺️. I'm trying to get it all together they gave me two weeks to live and I passed that so forgive me for trying to get to the job short cut.
I have been dehydrating a lot of food. Potatoes, corn, some fruits. But just now pulled my two OLD canners out of the shed a Steamline and a National.. I haven't canned for about 8 yrs but am thinking of doing some meats, even tho I have canned(factory done) chicken, tuna, hash, etc. So now I need to replace parts, and am debating on if it is worth the cost, or if I should just stick with the store bought stuff. LOL
Better to buy the parts and have canners to use in case those things are no longer in the stores. Also they are going up in price. I love being able to buy meat on sale and can it myself. If we lose electric, I can always can a lot of the meat in my freezer. I would rather have the canners ready to use if need be.
I’m a new canner. But I have pressure canned a few times. I recently canned black beans in my Presto 23qt. I put 3 qts. water in the canner as instructed. After pulling out the jars I noticed there wasn’t 3 qts. of water in my canner. There was water but barely. What did I do wrong? Are the black beans still ok to eat?
How much water do you put in your jars over your vegetables like peas and beans for pint sizes and quarts sizes jars? I remember my mother Canning over 60 years ago.
Most of my half pints are the short stubby fatty wide mouth jars. I don't think I'd put protein or meat or veggies in them. My husband is liking them for his peppers and jellies.
I forgot how much water i put in there but with 7 quarts the water almost went over the lid s, probally on the 1” mark on the jars i figured a little extra water is good and food stuffed just a little above 1” mark on accident
I canned sweet potatoes. When i was removing a jar from the canner it slipped and fell on its side and some liquid bubbled out but the jar still sealed. Is it ok to keep or should i use that jar soon? Thank you!
Ok I looked through all the comments to make sure I don’t repeat this question, I know it SEEMS like a no brainer but let me just be 💯 % sure. The measurement of the water is from the bottom of the canner BEFORE you put the rack in? So we’re not taking measurements from the top of the rack, correct? To get 3 in” in my All American is takes a little more than 1 gallon of water.
I've wondered about the same thing purplemoon918; it's not just you! lol My (small) All American instructions indicate to have 2 inches of water - but once I add the full jars, they're literally submerged.
I have a Presto, and I think I'm screwed. Yes, I've read the manual, but more like I buzzed through it. I've been measuring 2 1/4 inches with a ruler sitting on top of my rack as it fills. I should've dog-eared the page instead of trying to remember it. I have tons of canned food, and, now, I'm afraid to eat it. Just started canning during the lockdown. Before that, we loaded up on supplies. Two canners, 4 racks, and over $2k worth of jars. They've gone way up. I've never even come close to running out of water, but I may be totally screwed. (face palm)
Momopms1. your jars are fine, the water is more for the canner and not having to worry about the warping or destroying your canner if it runs dry. That is an expensive mistake. If you are water bathing, make sure the water is at least 2" above the jars, and pressure canning needs the water to make the right amount of steam and heat to seal the jars, it is a longer processing time for pressure canners that need that much water.
I guess I asked the question wrong. I filled my canner with water about half up the side with my jars already in there. What will happen to my jars with too much water in there even though they sealed when I took them out. I am sorry if I am not clear. I now realise I didnt need that much water. Is everything ok even if the jars sealed. Thank you
This is my first time canning and I followed the directions with three inches of water. However when I took my jars out there was no water in the bottom of my canner but some broth was in the bottom where I think I overfilled one of my jars. I live in a high elevation used 15 lbs of pressure. Should I add more water the next time.
A lot of the lids you get now especially the ones that come on the jars do not have the indention like they used too. They don't have the pinging sound either but will be properly sealed.
@@SuttonsDaze Leisha (hope I spelled that right) a yt person is using the gasket from Tattler/Harvest to reuse her metal lids. If we continue to have shortages, I am curious on your take.
In my old manual the directions fluctuate between using it as a cooker and as a canner. It’s confusing. I still haven’t found where it says how much water to put in
In general, 3 inches of hot water into the canner. Too much water is unlikely to cause harm, but too little could boil dry and that would be a major problem. To prevent water stains on jars, add 2 tablespoons white vinegar to water in canner. Always use canning rack.
Yup!!! That's why I am here !!! I thought I was going crazy that I was skipping over that info and I read and reread it 4 times lol ! It's doesn't say anything about how much water to use!! So a HUGE thank you to Suttons Daze !!
Why in the ball book does it always say at the end to adjust water in the canner? How can you adjust it after you already have just in it? This has always confused me.
My first assumption would be that you are referencing water bath canning which will need the water 'adjusted' after putting all your jars in the canner to cover them by at least 1" of water. If you are referring to pressure canning, I would take that to mean you should always check your canner instructions and adjust the water to the instructions provided with your canner. I hope this helps!
I put too much water in my pressure canner when doing my collards. They went for 90 min and a lot of the liquid is gone from the jars. Are they safe to eat? Are you able to start over with new lids & do the process again? Glad I found your video as my manual is confusing.
@@SuttonsDaze There is not 50% on most of the jars so are those trash now? I just did them yesterday. Of the books you recommend, if I was to get only one, which one has the most info for a new canner?
Frikkin finally! Yeah i have the manual, yeah it says 2-3 inches, no it doesnt say with or without jars! My canners the smalle one as im a single dude and 4 quarts into the 3 inches obviously displaces a bunch of water and goes to 5 or 6 so i was like "ok whats the right number?" The manual and the 100 youtube vids ive watched this week are all the same crap and leave out the actual important steps and details. Unfortunley i dont have anyone i know who done this in forever i think my mom only water bathed canned. I am looking around, hoping to find someone to run me through some different processes. I get its not rocket science but when you come into something like this with zero knowledge makes starting rough.
@SuttonsDaze hi I've recently become a viewer, and we have a nesco pressure canner, we may have been using old beans. We don't presoak just raw. It seems sometimes the beans at the bottom of the jars aren't cooked as well. My daughter and I are sure having a lot of fun with it. Today we had carrots potatoes and pot roast and canned back what we didn't have for supper. I like your program, thanks for your response and helpful advice. God bless.
Question, What if I add too much water, like about a half of canner full after the filled jars in? Is my canned item ok? They sealed when taken out. Thanks
I'm just starting and i got confused on how much needed to be in the canner. So i filled it up. There was ¼ water over the top of the jars. I did 2 QT of kaleidoscope carrots and they didnt fill up the jars completely. Now they all have been pushed up to the top of the jar, and the color has bled out of the carrots. I did the 10 pounds of pressure, releasing some of the intense jiggling, and did it for 30 mins...i waited til it was done, no more steam or pressure, waited to take off lid and remove jars. Are they good? Should i just try them over? Is my canner ruined for a one time deal or does it take a lot of times? I apologize for all the questions..panicking
@@cookiemama4 mine stared to go to mash after about 1 year so I stop doing long term an just did enough for about 6months at a time...but I have found that ones I sauteed an added balsamic vinegar to are doing recently well after a year..hope this helps
If I canned ugly chicken and 4 minutes before time was up it stopped jiggling. It ran out of water. I stopped it so i wouldn't ruin my canner. Did I ruin my ugly chicken?
putting the extra rack in there for doing the little jars hadn't occurred to me .... thanks for that - seems so obvious now lol...
I've carved a knotch all around my wooden spoon handles. All I have to do is grab one of my wooden spoons and dunk the handle. If the water is in the knotched area then I am good to go.
Newbies, please note that Leisa is talking about how much water to put in a *Pressure* Canner. For water bath canners (used for canning high acid foods such as fruits, jams, etc.) you should put in enough water so that the water level comes up to one to two inches above the tops of the jars with their lids/flats and bands/rings fastened on, and the jars sitting on the canning rack.
And do not stack 2 layers in water bath. Ask me how know?LOL
@@elizabethcope1502 Good to know
Very good advice. 3 inches or 3 quarts got it . 💜💜💜💜💜💜
I tried to have help replacing all of the parts that wear out in my Presto - ended up blowing out all the water (as steam) because the little thing steam thing was upside down. Well, I actually called Presto. They were wonderful (Oh, and I also covered my jars with water :-( well the lady was wonderful and carefully explained how to replace the parts and how much water. I had been water bath canning berries to empty out my freezer and was just doing the same thing. It has been a while since I canned because of the lifting. BUT, PRESTO, was so kind and patient and explained every thing very carefully.
Good video Leisa.
May I thank you for taking your time to put this out for us to share . . . . . What seems basic, & *easily found knowledge*, when unknown can cause much harm & loss.
I myself read too fast & am also a visual person with a mental block on learning via manuals. Add this to the fact that I don't trust company's to give me the complete steps & you, dear lady, become the experienced teacher we all need! Even old timers can learn tricks never shared 😘
Great video, short, simple & clear. You don't drag it out nor go too fast. I consider this to be a vital teaching for everyone.
💞👵
My instruction book was of no help. If it were not for all these RUclips videos that I have watched! Thank you for sharing.
Mine either...mirro has the worst manual...now that I've learned how to use it though l Love it so much better than my gauge presto!
@@mommacrow3170 You can buy another weight for the presto that jiggles, and then you don't have to watch the dial gauge. Leisa did a video on it.
Thank you! Great info, esp the doubling of the racks at the bottom for half pints 💯
I had a heart attack. Love canning but I couldn’t remember how much water for the canner for 7 quarts pinto beans thank you so much
I got my canner used. No manual and no markings on it to find what manual would work. Thank you!!!
Thank you for this video. I’ve been canning for 40 years and have never pressure canned half pints until today. I knew the water was too high and have searched everywhere online for a solution including my presto manual. It never occurred to me to add extra racks! It makes perfect sense! Sometimes the obvious if not obvious! Again, thanks for answering my question in this video.
You know, my backup canner that I used the yesterday, that almost went dry, must have an error in the manual. (Zavor Duo) It says to put 2-3 inches of water in, pouring it around the jars. I had 6 pint jars in there, so it was pretty full. I can't imagine if I would have gone with 2" instead of 3"!!
My presto manual says to put 3 quarts in BEFORE the jars go in, which I do with that canner.
I'm going to put that water in BEFORE in my spare one, despite what the manual says. They're going to get someone hurt with that error!
Omg! It’s in the book. Hubby said it wasn’t there.
My mom taught me to pressure can, and she had me cover the jars with water, so that is what I have done for 30 years never thinking to question what she taught me. Are you aware of a reason why I shouldn’t use more water?
Great video. I read both my manuals but you have so many kinds I value your information. Besides the 3-3 rule is easy to remember.
Thank you for the 3 inch rule because I read my canner Manuel and it doesn't tell you anywhere how much water to put in. So thank you
You could also rest the rack you do have (if you do not have a second one) on a layer of spare rings.
Excellent info Leisa! I have my manuals, weights and additional info in freezer baggies that I put inside my canners after they are washed and dried.
I do the same !
Thank you thank you thank you from England. I just need to find a canner now. No shops sell them here. We had fun finding jars. But I will find one I promised the wife. Take care.😎🐺☮️👍
I read the manual (All American #915) and it said 2 to 3 inches (? that's definite?). I am just ready to load wide mouth pint jars (and I don't think I can fit the 10 pints it says), and the (just shy of) 3 inches is up to the rims with only 7 jars in. I have been pressure canning with the XL Power Pressure canner (yay, yay, I know, you're cringing) since 2017, and I have never had that much displacement. So thank you, I don't have an extra rack, but I have tons of extra lid rings, so will add a layer of those under my rack and recheck the water for 3 inches. So often it's a case of what they don't put in the manual, which is why people like you are so valuable.
like the extra rake for 8oz. jars. :)
Thank you for all your knowledge of canning.
Wonderful video Leisa. You knew you'd have to make it sooner or later. LOL
Love the double rack tip for squatty jars 👍
Thank you so much for this video. I was given a 1979 Mirro canner and it did not come with an instruction manual. I have been so concerned about burning the bottom or exploding what I put in it. So finally getting an answer to how much water has been a huge relief.
Same here. I received an older presto canner and have been scared to start for about a year since getting it, even after replacing certain parts. First time canning chicken soup tonight 💪
Great Video Lisa👍
I use 3 quarts in my Presto and 6quarts in my Large American Canner. Buy too also have wooden Utensils marked.🌻
This Video was PERFECT* FOR ANY NEWBIE with Questions, THANKS FOR SHARING💕
Ok, I’ll say it! 6 Feet!
My Presto has lines in the side and the first one is 3 quarts.
Lol I'm still laughing every time I hear this.
It's the 6 ft rule...2020 🤦♀️🤷♀️😂🤣😂
Great tutorial
I have a new 23 quart presto. I added the 3 quarts as per the manual (which came up to the bottom water line inside the pot). That amount of water only measures 1 & 1/2” deep. I did end up adding more as I was afraid my canner would boil dry. It was my first time pressure canning and I was doing asparagus for 40 minutes. I would be really nervous about using only 3 quarts of water when canning meats. Gonna stick with veggies until I am more confident. Thank you for all your great videos and advice.
Follow the process, trust the process. You've got this
Glad you also answered the question about those little squat canning jars. I have yet to use my canner and I actually ordered a T-Fal, although I also just bought an AA 915 a few weeks ago, but for 2 reasons. The 915 is already like a train car. But, if I wanted to can more at a time, I’m going to need something larger. I considered returning the 915, but it’s such a heavy duty beaut and can be hard to get during these times, that I didn’t want to. BUT, it wasn’t until after I bought it, that I realized how noisy it is, with the weight, and I want to can but OpSec (not letting other tenants know that I’m canning), so as Alaska Prepper was showing his and showed how silent it is, I knew I had to get that one also, that it was also lighter weight, with more capacity. I’ll see, when it arrives, if the 2 racks it comes with will also fit the AA 915, but with the 915’s girth, I already know it’s doubtful.
I’m probably going to use a marked chopstick as a measuring tool though.
The Presto 16 quart that comes with the dial and weight, is just as quiet. I think you would like it.
Jay P if they’d just put the right address on the box, the TFal will arrive soon though. It’s getting too late for me to sample canners. At some point, I need to can something.😊
I've heard of people canning in half pints and using old jar rings on the bottom first then putting their removable ring on top of that .
I have a plastic knife with the measurements on them. I check between loads.
Jeez...you are absolutely amazing! What a great video....thx! Btw just got the book one second after...looking forward to reading it. Again...great helpful video!
It's a great book!
I fill to the bottom line on mine like the directions say. Which is about 3 qts/3 inches. But I have no idea what the other 2 lines up much higher are for. Lol!
If it's a water bath canned about 1 to 2 inches over top of jar
I just read a comment by Private Private and got a good chuckle from it. Private Private mentioned applying OpSec to canning, being careful to not let the neighbors know he/she was canning. I wonder how many veterans ever thought our military training would come in handy for canning, I mean OpSec, really???? That's really a good use of the term (Op Sec, Operations Security for those who don't know). So, Leisa, when will you do a video on that one???? hahahahaha Blessings!!!
Lisa I have looked at the steamer racks before and was wondering if they would with all canning .
What I do works well for me (so far). I put a stainless steel Wok stand in the bottom of my presto canner with the standard jar tray on top of that. I then fill with water to the tray level. That's about 2.5 inches of water. My jars are never submerged in water, therefore mitigating the risk of cracking while putting the jars into hot water. I can still often get a second tray of smaller jars on a second rack. I have always got several inches of water left in the canner when I've finished. I do believe 3 inches of water is overkill and is only suggested for forgetful canners. However my canning sessions are usually less than an hour at 15 pounds. My method may not suit some people.
I do love your videos. I always learn something from them................Regards Malcolm
I love watching your videos!! You are adorable and awesome! Thanks for all your help!
Great advice. Thanks 😊
Hey 🥰
Your such a sweetheart .. to do this great video.. just Learned something new..
Adding a rack to small jars .🤗
Thanks you super much
Take care
Blessing
👩🌾
Thank you, you answered everything I was wondering.
I have a bamboo chopstick that I marked with a sharpie at the 3 inch mark and use it when filling my PC. For my water bath I put my jars in the canner filling the canner with water, and turning it on. It gets my jars hot, then when I fill them I dump the water and put my food in. It’s all about displacement of the water. I then end up with filled jars and the water level is where I started from at 2 inches over top of the jars. Hope my explanation isn’t too confusing.
Thanks for the info on the water. My manual said 2 to 3 inches but didn’t say not to let water cover jars.
Thank you!
I Googled for my Mirro. They said 3 inches, and add 2 or 3 for extended times.
Doubling the rack!! Genius! Thanks for that.
Happy to help!
Thank you, I misplaced my manual and am canning again after taking 2 years off do to being disabled.
I bought mine used and have no manual so im guilty of asking the question. Thank you for the video!
You can find most manuals online and you can download them to keep them.
Thank you! Thank you! for the $1 bill example!!
Great information to have, Thank You. Did all the canner's on RUclips take a break, lol. It seems like almost all my subscribed RUclips canning channels I watch haven't posted in awhile. Did I miss something? Sorry If I'm not suppose to ask questions like this on here, I just fell lost without them.
I have the manual . It said 2 quarts so that is what I did. But I was doing chicken and it was not enough. Had one cup left when I opened it and the lids kept popping and popping. Not trusting those seals. Glad I didnt have quarts in there.
What kind of pressure canner is it?
@@JayP-kd5rc presto
What are u thinking Jay P?
I got fresh corn on the cob at the Farmers Market can I blanch it and take it off the cob and dehydrated how good will it be
Thank you!! That is exactly what I needed to know.
My mirro says 2 quarts for my six qt canner and 2.5 for my twelve canner. According to manual. AA is three inches.
I have never done a canning session without my canner manual out, on my counter and marked to the pages for recipe or canning times/pressure. I cross reference every recipe to the canner manual. Both of my canners require 3 quarts of water. I double check this requirement every time I can! This way I am assured that I am following the correct instructions for my specific canner. Most, if not all, canner instructions can be found on-line and downloaded as a PDF FREE of charge. Also, most canner manufacturer's have instructions that can be purchased and in some cases, they will send these to you free of charge or direct you to an online resource to ensure you have the correct manual for your canner model.
Was given an 8 quart Mirro canner with no manual.
Thank you so much. I lost my manual, 😳
Thanks for this!
Water goes in BEFORE the jars. This is the essential sentence missing from most explanations that has caused be confusion.
Thank you!
Just pulled up the All American instructions online and it said this: it is critical to understand the importance of having water in the cooker when in use. During cooking or canning there must be at least 1 1/2" ofwater(or the amount called for in the recipe or canning instructions) in the bottom of the cooker so that the cooker won’t boil dry. I have always added 2" I've never done 3"
i would suggest that 'at least' means no less than or you run the risk of it boiling dry......my all american canner manual says 2-3 inches......
I needed this! I live near LA and NOBODY I know does canning. I'm trying my best, looking up stuff left and right, but it's the little stuff that is missing...like how much water to put in my canner. LOL...seriously, it's not in my manual (it's an import...shoulda bought American...lol).
You got this!
Great information
Thank you so much .very helpful
I use to can for years now I have a 2 and half acres I started planting but then I got stage 4 cancer with the meds and all the treatments I forgot alot of things plus being afraid to do this again . I'm sorry that u didn't like answering the ? But thank you for answering ☺️. I'm trying to get it all together they gave me two weeks to live and I passed that so forgive me for trying to get to the job short cut.
You've got this!
Thank you very much
thank you!
I have been dehydrating a lot of food. Potatoes, corn, some fruits. But just now pulled my two OLD canners out of the shed a Steamline and a National.. I haven't canned for about 8 yrs but am thinking of doing some meats, even tho I have canned(factory done) chicken, tuna, hash, etc. So now I need to replace parts, and am debating on if it is worth the cost, or if I should just stick with the store bought stuff. LOL
Better to buy the parts and have canners to use in case those things are no longer in the stores. Also they are going up in price. I love being able to buy meat on sale and can it myself. If we lose electric, I can always can a lot of the meat in my freezer. I would rather have the canners ready to use if need be.
I’m a new canner. But I have pressure canned a few times. I recently canned black beans in my Presto 23qt. I put 3 qts. water in the canner as instructed. After pulling out the jars I noticed there wasn’t 3 qts. of water in my canner. There was water but barely. What did I do wrong? Are the black beans still ok to eat?
I need to find a smaller pressure canner. Ant suggestion would be much appreciated.
How much water do you put in your jars over your vegetables like peas and beans for pint sizes and quarts sizes jars? I remember my mother Canning over 60 years ago.
1 onch headspace
Most of my half pints are the short stubby fatty wide mouth jars. I don't think I'd put protein or meat or veggies in them. My husband is liking them for his peppers and jellies.
I forgot how much water i put in there but with 7 quarts the water almost went over the lid s, probally on the 1” mark on the jars i figured a little extra water is good and food stuffed just a little above 1” mark on accident
I canned sweet potatoes. When i was removing a jar from the canner it slipped and fell on its side and some liquid bubbled out but the jar still sealed. Is it ok to keep or should i use that jar soon? Thank you!
Wish I could find a pressure canner
Ok I looked through all the comments to make sure I don’t repeat this question, I know it SEEMS like a no brainer but let me just be 💯 % sure. The measurement of the water is from the bottom of the canner BEFORE you put the rack in? So we’re not taking measurements from the top of the rack, correct? To get 3 in” in my All American is takes a little more than 1 gallon of water.
Put the rack in and measure 3 inches of water
I've wondered about the same thing purplemoon918; it's not just you! lol My (small) All American instructions indicate to have 2 inches of water - but once I add the full jars, they're literally submerged.
my manual doesn't say. I have a Mirro.
I have a Presto, and I think I'm screwed. Yes, I've read the manual, but more like I buzzed through it. I've been measuring 2 1/4 inches with a ruler sitting on top of my rack as it fills. I should've dog-eared the page instead of trying to remember it. I have tons of canned food, and, now, I'm afraid to eat it. Just started canning during the lockdown. Before that, we loaded up on supplies. Two canners, 4 racks, and over $2k worth of jars. They've gone way up. I've never even come close to running out of water, but I may be totally screwed. (face palm)
Your food will be ok to eat.
nomopms1 that is to keep your canner from running dry. Your food will be ok.
Prestos have the lines in their canner so you can see it. It doesn’t require a lot of water so you are probably ok
Momopms1. your jars are fine, the water is more for the canner and not having to worry about the warping or destroying your canner if it runs dry. That is an expensive mistake. If you are water bathing, make sure the water is at least 2" above the jars, and pressure canning needs the water to make the right amount of steam and heat to seal the jars, it is a longer processing time for pressure canners that need that much water.
Eat canned food. It is safe.
I guess I asked the question wrong. I filled my canner with water about half up the side with my jars already in there. What will happen to my jars with too much water in there even though they sealed when I took them out. I am sorry if I am not clear. I now realise I didnt need that much water. Is everything ok even if the jars sealed. Thank you
Yes
Do i use the same amount of water if im double stacking pint jars?
You have a fire going in the fireplace and a ceiling fan turning?
Always, it distributes the heat
This is my first time canning and I followed the directions with three inches of water. However when I took my jars out there was no water in the bottom of my canner but some broth was in the bottom where I think I overfilled one of my jars. I live in a high elevation used 15 lbs of pressure. Should I add more water the next time.
Did you go over 15lbs of pressure during the process?
What’s a good starter canner to use that’s electric
Off topic but if my lids aren't indented after pressure canning but no liquid comes out when I turn the jar upside down is the seal good?
Did you can for the proper amount of time. Do the lids stay secure without the rings?
@@SuttonsDaze yes I canned quarts of chili beans for 90 minutes and my lids are secure without rings
A lot of the lids you get now especially the ones that come on the jars do not have the indention like they used too. They don't have the pinging sound either but will be properly sealed.
@@SuttonsDaze Leisha (hope I spelled that right) a yt person is using the gasket from Tattler/Harvest to reuse her metal lids. If we continue to have shortages, I am curious on your take.
@@elizabethcope1502 I think its foolish honestly. Food is too expensive to take unnecessary risks like that.
In my old manual the directions fluctuate between using it as a cooker and as a canner. It’s confusing. I still haven’t found where it says how much water to put in
Then add 3 inches before putting the rack in
My manual is garbage… covered everything except water level.
And of course mine is a 32qt so it’s all very confusing. 😂
In general, 3 inches of hot water into the canner. Too much water is unlikely to cause harm, but too little could boil dry and that would be a major problem. To prevent water stains on jars, add 2 tablespoons white vinegar to water in canner. Always use canning rack.
@@SuttonsDaze thank you very much. Very recently started getting into canning so I really appreciate the advice. 😁👍🏻
Yup!!! That's why I am here !!! I thought I was going crazy that I was skipping over that info and I read and reread it 4 times lol ! It's doesn't say anything about how much water to use!! So a HUGE thank you to Suttons Daze !!
Why in the ball book does it always say at the end to adjust water in the canner? How can you adjust it after you already have just in it? This has always confused me.
My first assumption would be that you are referencing water bath canning which will need the water 'adjusted' after putting all your jars in the canner to cover them by at least 1" of water. If you are referring to pressure canning, I would take that to mean you should always check your canner instructions and adjust the water to the instructions provided with your canner. I hope this helps!
I know it's three chords I was just scared I might have put too much and wondered what would happen if I did
I put too much water in my pressure canner when doing my collards. They went for 90 min and a lot of the liquid is gone from the jars. Are they safe to eat? Are you able to start over with new lids & do the process again? Glad I found your video as my manual is confusing.
There has to be 50% liquid left. Greens are notorious for siphoning
@@SuttonsDaze There is not 50% on most of the jars so are those trash now? I just did them yesterday. Of the books you recommend, if I was to get only one, which one has the most info for a new canner?
@@donnas987 nchfp.uga.edu/#gsc.tab=0
@@SuttonsDaze Thank you so much!!
Frikkin finally! Yeah i have the manual, yeah it says 2-3 inches, no it doesnt say with or without jars! My canners the smalle one as im a single dude and 4 quarts into the 3 inches obviously displaces a bunch of water and goes to 5 or 6 so i was like "ok whats the right number?" The manual and the 100 youtube vids ive watched this week are all the same crap and leave out the actual important steps and details. Unfortunley i dont have anyone i know who done this in forever i think my mom only water bathed canned. I am looking around, hoping to find someone to run me through some different processes. I get its not rocket science but when you come into something like this with zero knowledge makes starting rough.
3 inches before the jars, I've mentioned it in a few of my videos and show by example.
My beans are hard in the bottom of the jars, what am i doing wrong?
I have no idea what process you're following. If its a tested process, they wont be hard.
@SuttonsDaze hi I've recently become a viewer, and we have a nesco pressure canner, we may have been using old beans. We don't presoak just raw. It seems sometimes the beans at the bottom of the jars aren't cooked as well. My daughter and I are sure having a lot of fun with it. Today we had carrots potatoes and pot roast and canned back what we didn't have for supper. I like your program, thanks for your response and helpful advice. God bless.
Question, What if I add too much water, like about a half of canner full after the filled jars in? Is my canned item ok? They sealed when taken out. Thanks
What it is after the jars go in is not the measurement to follow. Before you put a jar in have 3 inches of water in the canner.
Does it make any difference if I have 5 or 7 quarts jars in the pressure canner?
No
@@SuttonsDaze Thanks...!
Do I have to lift jars out of the water?
Yes
@@SuttonsDaze during canning? Thanks for reply. My canner came with about a half inch lift.
@@polocash11 when the processing time is complete
Mine has no Manuel
It didn't come with mine either
I'm just starting and i got confused on how much needed to be in the canner. So i filled it up. There was ¼ water over the top of the jars. I did 2 QT of kaleidoscope carrots and they didnt fill up the jars completely. Now they all have been pushed up to the top of the jar, and the color has bled out of the carrots. I did the 10 pounds of pressure, releasing some of the intense jiggling, and did it for 30 mins...i waited til it was done, no more steam or pressure, waited to take off lid and remove jars. Are they good? Should i just try them over? Is my canner ruined for a one time deal or does it take a lot of times? I apologize for all the questions..panicking
Your canner is fine, the carrots don't retain their color. Use 3 inches of water, regulate the temp properly and it will be fine
Do you can onions?
yes you can..But they do not hold up by themselves over time
@@carolynmoody9460
How long would they stay good? Ty
@@cookiemama4 mine stared to go to mash after about 1 year so I stop doing long term an just did enough for about 6months at a time...but I have found that ones I sauteed an added balsamic vinegar to are doing recently well after a year..hope this helps
@@carolynmoody9460
That does help. Thank you so much!
No less than 6 gallons!
Unfortunately my canner did not come with a manual in English
Mine is 3 quarts
If I canned ugly chicken and 4 minutes before time was up it stopped jiggling. It ran out of water. I stopped it so i wouldn't ruin my canner. Did I ruin my ugly chicken?
I dont know if I would trust the chicken. #1, you didn't have enough water in the canner and/or you canned it at too high temp