The best and reliable channel about canning. Carolyn is an EXPERT! Her master class is the best. She is a gifted instructor in canning. Just joined her master class and i must say she is very THOROUGH. GOD BLESS CAROLYN!
The most important thing you can do to pressure can safely is read the manual that comes with the pressure canner. The second is to purchase a good pressure canning book like the ball canning book or the ball blue book. The information is amazing how much you will learn from those sources.
I was amazed at how little is mentioned in the Ball book regarding canning meats. Nearly the entire book is on fruits and veggies. Must have been written by a vegan.
my biggest question is, why does ball's products say that they only seal for up to 18 months ?? I thought canning was supposed to last years. And I guess that means you cant re-use the lids?
@@bevs9995 you are definitely not supposed to reuse the lids. I think they have to put the time limit as a guideline. I know I have ate food that had been canned much longer but I also knew the person that canned it.
@@Mindy56743 then what do you do about the lids ? Just keep buying new ones? What did they do in the 1800s? I assumed the lids where re-usable. where do you learn the basics?
Thank you for this video. The level of water in the canner has always bothered me and you cleared that up. Also the chart towards the end of your video answered another concern I had. I use a 10 weighted gauge but my dial gauge reads 11 when canning. Now I know that is normal. Good useful information.
Thank you, I was a bit confused about that. Some people, in my area, use the lbs interchangeably, without clarifying if it's weighted or a gauge canner, they're using for a recipe.
Thank you so much for the information and tips. I can water bath can and would love to learn how to pressure can but I am very intimidated by it. Blessings 🥰🙏🏻❤️
Thank you for sharing all of this wonderful info. I have started pressure canning and my last batch boiled dry. I followed all of the time frames and recipes.. but the pressure canner had no water.. well very very little water inside when I finally opened it after the pressure released naturally. Any ideas? Is that food no good?
I have a question that’s a little off-topic...if you had your dream kitchen, how would you plan it? Or if you already have it, would you consider sharing your layout/appliances in a video? I’m really enjoying your videos and info...so much to learn about taking things into your own hands and becoming more self-sufficient. It helps so much to have a great resource to help on the journey when you are doing it all alone. Thank you for sharing and God bless you and your beautiful family!
Thanks for the video! Why do you not cover your jars when pressure canning? My Great grandma, grandma and mom always did when pressure canning everything from green beans to beef.
On one of your videos about steam canning you said you would do a video on how to use it if we wanted it. I purchased the canner but I need a little guidance about how to keep it at the right temp for so long Could you do a video about how to use it step by step for dummies? I would like to get some crisp pickles😁
I lost the video you made on the harvest guard kids so I wasn't able to pull up the link. Would you mind sharing it here again. Thank you. Love these videos
Hi I pressure canned today for the first time ever…. some ground venison. Everything went well except I didn’t check for the last 15 minute. When my alarm went off I went to the canner and the pressure gauge was below 10. I was watching it consistently but not the last 15 min. When the time was up it was below 10. Why did it go down when I didn’t touch the burner and it was at a consistent temp the whole time?
Here's a note to take in; if you have a glass top stove, All American is not a good choice for canning apparently, as I found out after I'd purchased one. It's too big for most glass top stove 'plates'. Am going to try the 23 quart Presto which is shaped to fit on smaller heating areas.
I have a huge All American (14qt) and I use it on my glass top no problem. I read the manual for my stove and it didn't list a weight limitation, it actually gave some tips for home canning.
I enjoy all of your videos but I was wondering if you ever did a video of how to clean and disinfect a jar that had a bad seal and the food spoiled so that the jar may be reused. Also the temperature that food should be stored at and do fluctuations of temperatures affect food quality. If you did this already I am sorry to say that I missed it. You put out wonderful information.
Great info. I have a question: I’ve always had a pressure canner with a gauge and while canning I watched it and adjusted the heat down if it was too high. If you use weights, how do you know when to adjust? I like the idea of the weights but it’s not something that I have ever done. Thanks you guys for all of your hard work getting us so much useful content. ❤️
The jiggler tends to assist in keeping the pressure from going to high .. it jiggles and let's some out. If it's too jiggly, work the temp down, but don't let it quit!
Cant figure out if we should go with the 915 or 921. Almost no cost difference from the factory outlet. Dont need the size of the 921 right now but doesnt mean we wont need it
I've been doing a deep dive I to learning about canning. One of my biggest regrets is that I didn't learn this amazing skill from my grandmother when she was alive. Now, here I am making up for lost time. Your videos about canning are a treasure trove. Thanks so much!!!
Carolyn, in the ball complete book there is a canning recipe for split pea soup with diced ham. I thought we couldn’t can cured meats? This is my favorite soup. Is it safe to can ham? I buy the big spiral hams during the holidays on sale and freeze portion sizes for soups, casseroles, fried rice
Hi, quick question if I may please: I know that flour, cornstarch etc. should not be used as thickeners. I saw a video where previously pressure canned potatoes were pureed and added to a soup and that seemed to work well. My question is: Can I add store bought potato flakes or powdered mashed potato as a thickener? If so, I would guess hydrating it first would be a good idea? Thanks for your awesome videos !!
Read your manual on your canner for how much water to use. That's where you start. Know your canner! If you got Alexa, ask her what your elevation is. Otherwise call your local extension office or go on like and google it.
I lost my manual after not using canner for many years. I found the model number near handle and Presto has manuals on line to download as well as replacement part numbers for seal gaskets etc :)
What about starting with cold/room temp water in the canner and also with cold/room temp packed jars and bring both together to a low heat boil? I have only found one site that mentions that it is a method to use, but havent been able to find out when exactly is best to then add the lid and weight. Should it be as soon as it comes to a low boil or waiting for 10mins or so?
What I found helpful was to do a test run becauseI was so scared to pressure can that I kept my 2 pressure canners in their box for almost a year. I ran a test in case I felt scared I would just turn the stove off. Fortunately everything ran smoothly. Vented x 10 minutes and ran my test time. Not scared anymore. Lastly. READ THE MANUAL
If you get the additional rack, you are able to double stack the pint jars. Just make sure to use the rack in between the 1st level and 2nd level of jars. You can't double stack the quart jars.
Can we please get a video on sausage gravy ? Or just breakfast sausage ? Here eating thanksgiving dinner & wondering a good way to pressure can sausage gravy ☺️
This is what I like about jarred food - it's safe to eat for so long, that it will sooner become unpalatable than spoiled. You can use your nose and tounge to test if food is still good and never worry about becoming ill.
Hi! I have been using a camp stove outdoors this summer to keep heat out of the cabin. I have had several broken jars during the canning process. 🤔 my jiggler isn’t going and I just hear the hissing but stays at pressure. And lastly, my canner is pitting inside. Too much vinegar?? Any thoughts?? Thanks!!
Here is a guess. Do you have the removable metal tray in your cooker? I know this will break jars not using one. Another, if the cooker runs too low on water..( busted one today because of that. I ment to add more water and when I put on the stove I forgot to add more water. So 2.5 hours later I had a broken jar.
I just bought a 921 and pressure canned beef stew in it for first time. After pressure and down I went to loosen wing nuts and the majority of them were already loose. I know I tightened them down, why would this happen?
Hi, i have couple pressure cookers, and a pressure canner, can i cook a large roadt in my pressure canner? My pressure cookers are limited what can put. Appreciate it, Tyvm
I’m doing your abundant pantry class and canned potatoes for my first time canning with your tutorial and yesterday tried ground beef. I referred to your hot pack chicken tutorial and used instructions from my all American canner on canning ground beef. It’s been about 20 hours and the seals seem good but on the edge of head space there’s some spotted looks like dark mold. It’s not on the beef or fat layer on top just in head space. The only thing I feel like I could of done wrong is possibly a little too much water once I put my pint jars in. Any help appreciated!
Best place to ask is in the comment section in the class! We miss a lot of questions here on RUclips but we answer ever single one in the classes! Could you be seeing some spots of beef fat that splashed up? If you canned it correctly it isn’t mold… but occasionally bits of the liquid splash up during the canning and look very odd!
It is not mold. It is the stuff that comes off the beef when it’s cooked. It took me awhile to get used to that. I thought it was mold at first also. I wasn’t used to canning anything but vegetables. Try to think about when we cook beef in a frying pan, we see that on the lid or on the sides of the pan. You’re good. You’ve got this. 👩🌾👍 Hope that helps.
I often forget to watch my canner when I’m getting up to steam and then don’t know when to start my 10 minutes of steaming. I know I need to be better at that. But do you know if 8-12 minutes is ok? The other problem I have is keeping it at 10 psi. I’m usually at about 11-14. As long as it’s over 10 psi, it’s ok still right?
My stove has 3 different size eyes. The smallest one doesn’t get the pressure up high enough. The large one is too hot. But the 2 middle size ones at their lowest setting bring the pressure to 15 lbs. I live outside Atlanta which is 850 elevation. Is having the pressure higher a bad thing?
No. It just effects how much you can do at once. My first one was small as far as canners go. And it would have worked ok. But I used it for something else. A smaller one should heat up quicker and need less of a flame. To do the same job. But, you can't can as much at a time. But if a person is willing to take longer a smaller one will work. By that I mean the following. CANNER A, hold say 12 pint jars, and takes one hour and 15 minutes per batch. CANNER B, hold 8 pint jars and takes an hour 10 minutes per batch. CANNER A takes 5 hours to do 48 jars. CANNER B, takes 7 hours to do 48 jars. ( those numbers are not 100% just ballparking)
I bought this canner back in April before I moved. Just went to use it for 1st time and lid won't seal I can't flip the last wing note up. Did I get a defective one or is there a trick to this?? To late to return if it's defective.
Question! Knowing that it's a standard expectation for the jars to continue to boil after removal from the canner, what about when jars come out, and are NOT boiling? Are they not right somehow? I just did a batch of pints, and two came out not boiling. Everything appears cooked, but they aren't boiling. Thanks.
I live in Uk and I’m experiencing difficulties in finding a Genuine Pressure Canner even similar to the one your using ? Most here are just Canning pressure cooker’s “Not,” Any good for True Pressure Canning as your doing 😟
So I made two batches and my T-Fal pressure canner. And I accidentally fully submerged, both batches. My first batch was mixed vegetables, and I hot packed them. I process them at the correct pressure and for the correct time. There was a lot of siphoning in the drawers. And the water was murky. I did not wait until it had cooled to open and take out the jars which caused even more siphoning. The jars all have good seals. Are they safe to eat? My second batch was shredded zucchini. Raw packed. I also fully submerged the jars by accident. This time I waited longer for the counter to cool down. But there was still murkiness in the water. So far the jars have good seals too. Are these safe to eat as well? Someone please help because I don’t wanna throw this stuff away if I don’t have to
I have a 7 quart presto. I have just spent the last 12 days canning about 17 cases of meat and pintos. I forgot to vent my canner. is my stuff still safe to use or should I chuck it all.
5:37 It’s weird how the “adjustment chart” doesn’t include 5 pounds of pressure. I don’t even think it shows in the instructions of that shown canners. I have the same one .. maybe I missed it
I canned turkey today. I was really stressed and got distracted so I forgot to de-bubble the jars before putting them into the canner. Is it still safe to eat?
Thank you for the information! I have canned vegetables, jellies, etc. throughout the years. However, I want to try to can some homemade soups. One of which, being Sausage & Lentil soup. I have a lot of ground sausage in my freezer. Is it safe to thaw and prepare the sausage to then use in the soup for canning? Or is it safer to go buy fresh sausage?
Unlike water bath canning, with my All American canner I don’t hear a pop. By the time I let it set and cool to open I’m not hearing the pop. When I tap the lid the next day, remove the ring and pick it up they stay on. Is it normal to not hear a pop? I miss the pop. Thank you.
Can you make lactose free milk at home? I buy it but lactose free only comes in "ultra" pasteurized at my store. I know for butter and cheese I can just buy pasteurized to make those things that will naturally be low in lactose. However, how do I make lactose free milk for lactose free ice cream? Also thanks for teaching how "ultra" pasteurized won't work like pasteurized does, saved me from wasting money and time trying. Lactose free is also very expensive when it comes to ice cream and you have to make your own anyway if you want flavors.
Hi! Newbie here! I also got some tomato juice that a local farm market already boiled down and put into 1 gallon jugs. I saw a recipe on the Internet for meatballs in tomato juice. The recipe reads like you’re pulling the hot meatballs out of the oven at the same time as your hot tomato juice on the stove top, going into hot jars, etc.… But I was just wondering, Since it’s already cold in the jugs, if I made my meatballs ahead of time and let them cool down or even stored them in the refrigerator overnight. Could I put cooled down/room temp meatballs and warmed up/room temp juice into room temp jars with room temp water to can in the pressure canner? Or does tomato juice always have to be hot due to its acidity or something? And what if I already did it. 😬 Will they be safe to eat? Thanks!
I love my All American, it is a gasket-less canner so you don't have to worry about replacing gaskets or messing around trying to get them to seal. Gaskets have a tendency to be finicky or they can leak steam so I just avoid it and use a gasket-less canner
i have my all american pressure canner on low and the jiggle continues to jiggle on and off? The pressure gauge remains where it should be but why is it jiggling? is it suppose too?
I am curious about how people preserved food before the pressure canners were invented. I have a desire to go back to the most simple form of preservation/cooking because it is usually the cheapest. For example: instead of buying yeast, learning to make sourdough. If we dont have the modern pressure canner, can we successfully and safely can food?
Most foods that are pressure canned, can be waterbathed. You just have to increase the time. Like for meat it's 90 minutes pressure canned OR 3 hours waterbathed.
I’ve wondered what the minimum number of jars I can put in my canner. I think fewer jars may cause venting and rising up to pressure to take longer. Sometimes I have only a few jars and can’t fill up the canner. The manual for my canner says nothing about this and I haven’t found anyone answering this question.
My apologies for asking this here but i need some help and cant find a way to contact you. I took your canning class and art of baking class a couple of years ago on kajabi. I remember you will no longer support that platform but i guess i didnt download the material. How can i get the written material from those class and where can i view the canning and baking classes i took as a refresher Thank you!
I have this same canner and only pressure canned with it. Would I damage this canner if I were to utilize it for water bath canning? I plan to use a total different top so I don't damage the pressure gauge.
Hi can u help me? I bought a 921 all american pressure canner it had a peacock on it so I ordered the pressure gauge n the weighted thing My problem is I used it on 2 different times It will not giggle the 3-4 times a minute but the pressure gauge stays around 12 every time I turn the stove up or or down very slightly it either giggles like mad or its a longer time for it to giggle but it still readers around 12 I'm 625 m or 2051ft I use the 15 lb weight also my stove is electric How come I can't get it to giggle right? Is it safe to just go by the gauge? Thank you
I have a stovetop presto pressure canner with gauge. It came with the regulator (round heavy weight). I am having trouble regulating the required psi to process the food on my stove burner. When I adjust the temp I move the knob a ‘hair’ to make necessary adjustments. I wait 10 minutes to see any changes in temp before adjusting again. It does not ‘hold’ the temp. Is this normal? Do you have any suggestions?
QUESTION. I had to restart the process 2 time. Once becuz the weight did was stuck in a high position then becuz the darn pressure button unloosed it self during the cooking process med way leaving my canner dry. im now repeating the process all over again a after adding boiling water to the hot jats in the canner. My jars stayed hot w the chicken still boiling in them and now im wondering if the chicken will still he safe if i started the process again. I don't know if my chicken will be way ober cooked since it has cooked 30 minutes the first and 45 minutes the second time. And last the full 90 minutes becuz of having to start it 3 times. please help me.
The best and reliable channel about canning. Carolyn is an EXPERT! Her master class is the best. She is a gifted instructor in canning. Just joined her master class and i must say she is very THOROUGH.
GOD BLESS CAROLYN!
yeah but how much does it cost?
The most important thing you can do to pressure can safely is read the manual that comes with the pressure canner. The second is to purchase a good pressure canning book like the ball canning book or the ball blue book. The information is amazing how much you will learn from those sources.
I was amazed at how little is mentioned in the Ball book regarding canning meats. Nearly the entire book is on fruits and veggies. Must have been written by a vegan.
@@gracebe235 I was about the tiny bit that was pressure canning at all. I mean 90% of the book is water bath canning
my biggest question is, why does ball's products say that they only seal for up to 18 months ?? I thought canning was supposed to last years. And I guess that means you cant re-use the lids?
@@bevs9995 you are definitely not supposed to reuse the lids. I think they have to put the time limit as a guideline. I know I have ate food that had been canned much longer but I also knew the person that canned it.
@@Mindy56743 then what do you do about the lids ? Just keep buying new ones? What did they do in the 1800s? I assumed the lids where re-usable. where do you learn the basics?
Thank you for this video. The level of water in the canner has always bothered me and you cleared that up. Also the chart towards the end of your video answered another concern I had. I use a 10 weighted gauge but my dial gauge reads 11 when canning. Now I know that is normal. Good useful information.
I'm just getting into canning at 37. This video was great, straight forward and simple. Thank you 💪🏽🇺🇸
Don’t feel bad Charlie; I’m just starting too, and I’m 62!! 🤣🤣🤣🤣
My pressure canner came in yesterday night! So thankful for this information and I'm looking forward to going on this journey. ❤️
YES! Thank you for this video! You make it look so simple and I can't wait to try it
Thank you, I was a bit confused about that. Some people, in my area, use the lbs interchangeably, without clarifying if it's weighted or a gauge canner, they're using for a recipe.
Prefect timing. I’ve just ordered one from Australia (I’m in New Zealand). It’s so tricky to get any canning supplies or information here.
Lovely family, New Zealand and Australia were in my thoughts and prayers this morning, not fully sure why.
Getting my first pressure canner this week. Can't wait to start!!
Thank you so much for the information and tips. I can water bath can and would love to learn how to pressure can but I am very intimidated by it. Blessings 🥰🙏🏻❤️
Me too! And they're expensive right now
Thank you for all your homesteading tips and lessons, so inspiring!
Wonderful gauge and clamps!! Yes!! Follow directions. I hated the canners with wobble thing, they scared me and I refused to have one.
Hi Carolyn good to see you. Thanks for the info. I needed this one.
Excellent video Carolyn, thank you for sharing.
Thank you for this video. I'm new to pressure Canning, this is very helpful.
I would like to see pressure canned chicken meals. Either using pre pressure canned chicken or all the fix'ns canned with the chicken/ready to eat.
Thank you for your Informative Episodes!
Thank you for sharing all of this wonderful info. I have started pressure canning and my last batch boiled dry. I followed all of the time frames and recipes.. but the pressure canner had no water.. well very very little water inside when I finally opened it after the pressure released naturally. Any ideas? Is that food no good?
I have a question that’s a little off-topic...if you had your dream kitchen, how would you plan it? Or if you already have it, would you consider sharing your layout/appliances in a video?
I’m really enjoying your videos and info...so much to learn about taking things into your own hands and becoming more self-sufficient. It helps so much to have a great resource to help on the journey when you are doing it all alone. Thank you for sharing and God bless you and your beautiful family!
Thanks for the video! Why do you not cover your jars when pressure canning? My Great grandma, grandma and mom always did when pressure canning everything from green beans to beef.
On one of your videos about steam canning you said you would do a video on how to use it if we wanted it. I purchased the canner but I need a little guidance about how to keep it at the right temp for so long
Could you do a video about how to use it step by step for dummies? I would like to get some crisp pickles😁
Cover picture is priceless! 😂
I lost the video you made on the harvest guard kids so I wasn't able to pull up the link. Would you mind sharing it here again. Thank you. Love these videos
Hi I pressure canned today for the first time ever…. some ground venison. Everything went well except I didn’t check for the last 15 minute. When my alarm went off I went to the canner and the pressure gauge was below 10. I was watching it consistently but not the last 15 min. When the time was up it was below 10. Why did it go down when I didn’t touch the burner and it was at a consistent temp the whole time?
Here's a note to take in; if you have a glass top stove, All American is not a good choice for canning apparently, as I found out after I'd purchased one. It's too big for most glass top stove 'plates'. Am going to try the 23 quart Presto which is shaped to fit on smaller heating areas.
shoot the biggest i could find were 16 quart Presto.
But think I will be happy with them. I bought two.
I have a huge All American (14qt) and I use it on my glass top no problem. I read the manual for my stove and it didn't list a weight limitation, it actually gave some tips for home canning.
Thank you for sharing videos information on canning safety. I canned your recipe for White Bean Chicken Chili it was delicious 😋
Can I use the pressure canner if I only have a couple of jars to can and don’t have enough to fill the canner?
I enjoy all of your videos but I was wondering if you ever did a video of how to clean and disinfect a jar that had a bad seal and the food spoiled so that the jar may be reused. Also the temperature that food should be stored at and do fluctuations of temperatures affect food quality. If you did this already I am sorry to say that I missed it. You put out wonderful information.
Great info. I have a question: I’ve always had a pressure canner with a gauge and while canning I watched it and adjusted the heat down if it was too high. If you use weights, how do you know when to adjust? I like the idea of the weights but it’s not something that I have ever done. Thanks you guys for all of your hard work getting us so much useful content. ❤️
The jiggler tends to assist in keeping the pressure from going to high .. it jiggles and let's some out. If it's too jiggly, work the temp down, but don't let it quit!
Cant figure out if we should go with the 915 or 921. Almost no cost difference from the factory outlet. Dont need the size of the 921 right now but doesnt mean we wont need it
I've been doing a deep dive I to learning about canning. One of my biggest regrets is that I didn't learn this amazing skill from my grandmother when she was alive. Now, here I am making up for lost time. Your videos about canning are a treasure trove. Thanks so much!!!
Carolyn, in the ball complete book there is a canning recipe for split pea soup with diced ham. I thought we couldn’t can cured meats? This is my favorite soup. Is it safe to can ham? I buy the big spiral hams during the holidays on sale and freeze portion sizes for soups, casseroles, fried rice
Hi, quick question if I may please: I know that flour, cornstarch etc. should not be used as thickeners. I saw a video where previously pressure canned potatoes were pureed and added to a soup and that seemed to work well. My question is: Can I add store bought potato flakes or powdered mashed potato as a thickener? If so, I would guess hydrating it first would be a good idea? Thanks for your awesome videos !!
Read your manual on your canner for how much water to use. That's where you start. Know your canner! If you got Alexa, ask her what your elevation is. Otherwise call your local extension office or go on like and google it.
If you are buying a used pressure canner, most of the time it doesn't come with a manual.
I lost my manual after not using canner for many years. I found the model number near handle and Presto has manuals on line to download as well as replacement part numbers for seal gaskets etc :)
Question Three has haunted my dreams since I was a kid haha...I always used to avoid the kitchen when Mum was using her pressure cooker.
Just bought a water bath canner. Hoping for a pressure canner in December of January
What about starting with cold/room temp water in the canner and also with cold/room temp packed jars and bring both together to a low heat boil? I have only found one site that mentions that it is a method to use, but havent been able to find out when exactly is best to then add the lid and weight. Should it be as soon as it comes to a low boil or waiting for 10mins or so?
Dumb question but anyways.... Do we need to pressure can freeze dried/dehydrated food items?
How long should it take to get up to steam when doing a raw chicken pack?
If the jars are not covered how are you able to double layer jars?
Dry stack?
What I found helpful was to do a test run becauseI was so scared to pressure can that I kept my 2 pressure canners in their box for almost a year. I ran a test in case I felt scared I would just turn the stove off. Fortunately everything ran smoothly. Vented x 10 minutes and ran my test time. Not scared anymore. Lastly. READ THE MANUAL
God bless you Miss Carolyn. I am wondering if you can double stack quart jars in a 23 quart canner (presto)?
If you get the additional rack, you are able to double stack the pint jars. Just make sure to use the rack in between the 1st level and 2nd level of jars. You can't double stack the quart jars.
Canning some deer meat as I write this ironically. And I also was checking out one of those all american canners earlier too. Gosh I want one so bad
Can we please get a video on sausage gravy ? Or just breakfast sausage ?
Here eating thanksgiving dinner & wondering a good way to pressure can sausage gravy ☺️
This is what I like about jarred food - it's safe to eat for so long, that it will sooner become unpalatable than spoiled. You can use your nose and tounge to test if food is still good and never worry about becoming ill.
Hi! I have been using a camp stove outdoors this summer to keep heat out of the cabin. I have had several broken jars during the canning process. 🤔 my jiggler isn’t going and I just hear the hissing but stays at pressure. And lastly, my canner is pitting inside. Too much vinegar?? Any thoughts?? Thanks!!
Here is a guess.
Do you have the removable metal tray in your cooker? I know this will break jars not using one.
Another, if the cooker runs too low on water..( busted one today because of that. I ment to add more water and when I put on the stove I forgot to add more water. So 2.5 hours later I had a broken jar.
Where do you go to get your dial gauge tested?
one can use a turkey baster to remove a bit of water
I just bought a 921 and pressure canned beef stew in it for first time. After pressure and down I went to loosen wing nuts and the majority of them were already loose. I know I tightened them down, why would this happen?
Hi, i have couple pressure cookers, and a pressure canner, can i cook a large roadt in my pressure canner? My pressure cookers are limited what can put. Appreciate it, Tyvm
What if the water filled up past the jars and lids? Green beans, lids popped. Do I need to re process?
I’m doing your abundant pantry class and canned potatoes for my first time canning with your tutorial and yesterday tried ground beef. I referred to your hot pack chicken tutorial and used instructions from my all American canner on canning ground beef. It’s been about 20 hours and the seals seem good but on the edge of head space there’s some spotted looks like dark mold. It’s not on the beef or fat layer on top just in head space. The only thing I feel like I could of done wrong is possibly a little too much water once I put my pint jars in. Any help appreciated!
Best place to ask is in the comment section in the class! We miss a lot of questions here on RUclips but we answer ever single one in the classes! Could you be seeing some spots of beef fat that splashed up? If you canned it correctly it isn’t mold… but occasionally bits of the liquid splash up during the canning and look very odd!
It is not mold. It is the stuff that comes off the beef when it’s cooked. It took me awhile to get used to that. I thought it was mold at first also. I wasn’t used to canning anything but vegetables. Try to think about when we cook beef in a frying pan, we see that on the lid or on the sides of the pan. You’re good. You’ve got this. 👩🌾👍 Hope that helps.
One more concern. I noticed some grease at the bottom of my canner. Meat grease? How detrimental is that?
I often forget to watch my canner when I’m getting up to steam and then don’t know when to start my 10 minutes of steaming. I know I need to be better at that. But do you know if 8-12 minutes is ok? The other problem I have is keeping it at 10 psi. I’m usually at about 11-14. As long as it’s over 10 psi, it’s ok still right?
This is why I haven't started pressure canning yet. I'm a "walk out of the kitchen" cook. So it scares me to forget and walk out of the kitchen. 😆
What size of canner is too big or too small for the gas burner on my stove?
My stove has 3 different size eyes. The smallest one doesn’t get the pressure up high enough. The large one is too hot. But the 2 middle size ones at their lowest setting bring the pressure to 15 lbs. I live outside Atlanta which is 850 elevation. Is having the pressure higher a bad thing?
If you’re at 850’ you should be canning at 10 lbs. not 15.
Does the size canner affect the presser # or the time to process?
No.
It just effects how much you can do at once.
My first one was small as far as canners go. And it would have worked ok. But I used it for something else.
A smaller one should heat up quicker and need less of a flame. To do the same job.
But, you can't can as much at a time.
But if a person is willing to take longer a smaller one will work.
By that I mean the following.
CANNER A, hold say 12 pint jars, and takes one hour and 15 minutes per batch.
CANNER B, hold 8 pint jars and takes an hour 10 minutes per batch.
CANNER A takes 5 hours to do 48 jars.
CANNER B, takes 7 hours to do 48 jars.
( those numbers are not 100% just ballparking)
What the best size pressure canner to use. thanks!
Can I cut up my veggies and meat put in fridge a day before canning stew, soup etc?
I bought this canner back in April before I moved. Just went to use it for 1st time and lid won't seal I can't flip the last wing note up. Did I get a defective one or is there a trick to this?? To late to return if it's defective.
One of my jars failed, I put it in the freezer. How long will it last?
Hi can you please tell me where to buy the same holder/ tongs you are using?
Is KNORR’s Chicken Bouillon Power safe for use as a seasoning when pressure canning
Is it possible to make “condense cream of mushroom soup?
What is theBest Brand larger full electric pressure canner, that holds pressure and times exactly
Do you know the Nesco cooker/canner? I would like to know if you think that would be a save way to can ?
Check out Rose Red Homesteads scientific testing for the Nesco electric Smart canner. She is very safe and very scientific.
@@MichelleHotchkissArt Thank you, I already watched her video. I´d like to hear a second opinion :)
The NCHFP has not approved any electric pressure canners as of yet, so I won't use one, personally.
Question! Knowing that it's a standard expectation for the jars to continue to boil after removal from the canner, what about when jars come out, and are NOT boiling? Are they not right somehow? I just did a batch of pints, and two came out not boiling. Everything appears cooked, but they aren't boiling. Thanks.
I live in Uk and I’m experiencing difficulties in finding a Genuine Pressure Canner even similar to the one your using ?
Most here are just Canning pressure cooker’s “Not,” Any good for True Pressure Canning as your doing 😟
So I made two batches and my T-Fal pressure canner. And I accidentally fully submerged, both batches.
My first batch was mixed vegetables, and I hot packed them. I process them at the correct pressure and for the correct time. There was a lot of siphoning in the drawers. And the water was murky. I did not wait until it had cooled to open and take out the jars which caused even more siphoning. The jars all have good seals. Are they safe to eat?
My second batch was shredded zucchini. Raw packed. I also fully submerged the jars by accident. This time I waited longer for the counter to cool down. But there was still murkiness in the water. So far the jars have good seals too. Are these safe to eat as well?
Someone please help because I don’t wanna throw this stuff away if I don’t have to
What does a full steam look like?
So if you have something that requires 10 pounds of pressure, is it okay to put it at 15 pounds?
I cooked 6 pds of apples in crock pot. But I only got 1 quart and aboutl 3/4 pint. What did I do wrong? Or is this normal. For Apple butter?
I'm at
👋 Newbie here
Are there things that can’t be canned in a water bath that I’d need the pressure canner for? And vice versa.
I have a 7 quart presto. I have just spent the last 12 days canning about 17 cases of meat and pintos. I forgot to vent my canner. is my stuff still safe to use or should I chuck it all.
What brand and size pressure canner do you use?
5:37 It’s weird how the “adjustment chart” doesn’t include 5 pounds of pressure. I don’t even think it shows in the instructions of that shown canners. I have the same one .. maybe I missed it
I always thought the #1 question was, what is the make and size of your pressure canner? Still don't know. :(
I canned turkey today. I was really stressed and got distracted so I forgot to de-bubble the jars before putting them into the canner. Is it still safe to eat?
Where can I purchase a pressure canner from I live in Florida and so far I've only been able to find pressure cookers
Thank you for the information! I have canned vegetables, jellies, etc. throughout the years. However, I want to try to can some homemade soups. One of which, being Sausage & Lentil soup. I have a lot of ground sausage in my freezer. Is it safe to thaw and prepare the sausage to then use in the soup for canning? Or is it safer to go buy fresh sausage?
Hi! Yes it is safe to do that. I wouldn't use it for canning if it has been in the freezer more than 6 months.
Unlike water bath canning, with my All American canner I don’t hear a pop. By the time I let it set and cool to open I’m not hearing the pop. When I tap the lid the next day, remove the ring and pick it up they stay on. Is it normal to not hear a pop? I miss the pop. Thank you.
How do you know how much pressure?
Is it safe to can the water I boiled my beets in
is there ANY nutrients in canned food? Vit Bs, and C is lost to heat
do you think if i can beef brisket with corning spices it will end up being corned beef?
Can you make lactose free milk at home? I buy it but lactose free only comes in "ultra" pasteurized at my store. I know for butter and cheese I can just buy pasteurized to make those things that will naturally be low in lactose. However, how do I make lactose free milk for lactose free ice cream? Also thanks for teaching how "ultra" pasteurized won't work like pasteurized does, saved me from wasting money and time trying. Lactose free is also very expensive when it comes to ice cream and you have to make your own anyway if you want flavors.
Hi! Newbie here! I also got some tomato juice that a local farm market already boiled down and put into 1 gallon jugs. I saw a recipe on the Internet for meatballs in tomato juice. The recipe reads like you’re pulling the hot meatballs out of the oven at the same time as your hot tomato juice on the stove top, going into hot jars, etc.… But I was just wondering, Since it’s already cold in the jugs, if I made my meatballs ahead of time and let them cool down or even stored them in the refrigerator overnight. Could I put cooled down/room temp meatballs and warmed up/room temp juice into room temp jars with room temp water to can in the pressure canner? Or does tomato juice always have to be hot due to its acidity or something? And what if I already did it. 😬 Will they be safe to eat? Thanks!
It does all need to be hot packed - so juice and meatballs are hot. Here is a safe recipe: nchfp.uga.edu/how/can_05/ground_chopped.html
What type pressure canner to get and where
I love my All American, it is a gasket-less canner so you don't have to worry about replacing gaskets or messing around trying to get them to seal. Gaskets have a tendency to be finicky or they can leak steam so I just avoid it and use a gasket-less canner
i have my all american pressure canner on low and the jiggle continues to jiggle on and off? The pressure gauge remains where it should be but why is it jiggling? is it suppose too?
I am curious about how people preserved food before the pressure canners were invented. I have a desire to go back to the most simple form of preservation/cooking because it is usually the cheapest. For example: instead of buying yeast, learning to make sourdough. If we dont have the modern pressure canner, can we successfully and safely can food?
Most foods that are pressure canned, can be waterbathed. You just have to increase the time. Like for meat it's 90 minutes pressure canned OR 3 hours waterbathed.
Can you please tell me how to pressure can water? I don't want to water bath it...
I’ve wondered what the minimum number of jars I can put in my canner. I think fewer jars may cause venting and rising up to pressure to take longer.
Sometimes I have only a few jars and can’t fill up the canner. The manual for my canner says nothing about this and I haven’t found anyone answering this question.
Good question
I have found that when I use less jars I have a harder time keeping pressure steady. Maybe I need to vent steam longer than ten minutes 🤔
I’m just learning myself but I think I’ve read where you should fill empty jars with water (without the lid and ring on) to make a full canner.
My apologies for asking this here but i need some help and cant find a way to contact you. I took your canning class and art of baking class a couple of years ago on kajabi. I remember you will no longer support that platform but i guess i didnt download the material. How can i get the written material from those class and where can i view the canning and baking classes i took as a refresher Thank you!
Please send us an email so we can help. Joshandcarolyn@homesteadingfamily.com. Thanks!
I have this same canner and only pressure canned with it. Would I damage this canner if I were to utilize it for water bath canning? I plan to use a total different top so I don't damage the pressure gauge.
You can absolutely do that! Just don't tighten the lid down.
When canning today my jars sounded like they were poping while it was getting to the right pressure is that ok?
Hey guys! Where did you get your jar lifter (canning tongs)?
I actually got mine like that at Walmart.
Hi can u help me? I bought a 921 all american pressure canner it had a peacock on it so I ordered the pressure gauge n the weighted thing My problem is I used it on 2 different times It will not giggle the 3-4 times a minute but the pressure gauge stays around 12 every time I turn the stove up or or down very slightly it either giggles like mad or its a longer time for it to giggle but it still readers around 12 I'm 625 m or 2051ft I use the 15 lb weight also my stove is electric How come I can't get it to giggle right? Is it safe to just go by the gauge? Thank you
I have a stovetop presto pressure canner with gauge. It came with the regulator (round heavy weight). I am having trouble regulating the required psi to process the food on my stove burner. When I adjust the temp I move the knob a ‘hair’ to make necessary adjustments. I wait 10 minutes to see any changes in temp before adjusting again. It does not ‘hold’ the temp. Is this normal? Do you have any suggestions?
Please email us at joshandcarolyn@homesteadingfamily.com so we can help you figure this out. Thanks!
@@HomesteadingFamily Thank you so much! I’ve sent you a email.
QUESTION. I had to restart the process 2 time. Once becuz the weight did was stuck in a high position then becuz the darn pressure button unloosed it self during the cooking process med way leaving my canner dry. im now repeating the process all over again a after adding boiling water to the hot jats in the canner. My jars stayed hot w the chicken still boiling in them and now im wondering if the chicken will still he safe if i started the process again. I don't know if my chicken will be way ober cooked since it has cooked 30 minutes the first and 45 minutes the second time. And last the full 90 minutes becuz of having to start it 3 times. please help me.