I'd like to thank you for your demonstration of the presto canner. This is my 2ndyear canning and last year I read the instructions, a dozen times and for some reason thought that gage was supposed to rock with this type of canner...was interesting but we didn't die from the food I canned. This year came across your vid and you explained it so well...so easy...now I know what I'm doing😂...Thank you so much!
Oh that's awesome! Glad I could help! I always try to do my videos remembering what it was like to do things for the first time and the questions I had. Also, so glad you didn't die from the food either lol. It's a scary thing at first. Thanks for watching 🙂
Awww, I'm sorry to hear about your carrots. Carrots can be tricky enough let alone garden pests! Yes buying bulk carrots will work just fine with this and its a great way to put some away for a rainy day 😉
Thanks for sharing…..bought myself a presto pressure canner that can also be used as a cooker. It does not have a gage but a weight that is adjustable. Never pressure canned and am nervous.
It's actually easier than it looks, and not as scary as everyone makes them out to be. To be honest the new pressure canners have so many safety features now that if you follow the instruction manual you really can't go wrong. The lid locks in place, as well as when the pressure valve pops up to lid can not be removed either. Its basically double locked. I'm not sure if the older pressure canners didn't have certain safety features but I was nervous when I first started but now I love using it and its pretty simple.
If psi drops below 11 and you have to start the timer over, will the extra time negatively affect your carrots? What happens if it does dip under 11 for a minute?
I don't believe it negatively impacts your food no. But you would start over with the timer yes. It need a consistent heat for a specific time to kill any bacteria.
@@PloughmansBackyard Thank you. I think I overprocessed them as well, as there was a good amount of siphoning on half the jars, but the carrots still look ok. From what I've read, they should be ok as long as the majority of the liquid is still in the jars. Would you agree? Thanks again.
You will have to go by your own research. I am pretty iffy when it comes to food. I wouldn't to make any one ill, so when in doubt I throw it out 😳 I know it sucks after all the work that goes into it, but I don't like to take risks with bad food.
Ball recommends to not use a metal knife to remove air bubbles. I guess metal knives can create an etch in the glass and cause the jars to break. I had this happen when I used a butter knife.
I haven't had a problem. When I did that season of canning last year my canning lid lifted was broke so I did use the knife but I'm so happy I managed to get another one. So you will notice my canning videos for this years canning season I'm using my new lid lifter. Thank you for bringing that point up 🙂
I like to use hot jars with hot foods. However they don't need to be, especially if you are pressure canning. You can just clean them ahead of time. It's a habit I've always done, I guess it's peace of mind for me. In this video i did use hot jars, yes.
I've always heard with Canning you should never use ionized salt bc it gives the food a distinct taste. Canning for the 1st time as we speak, well besides making pickles anyway. What does the "above sea level" mean with canning? Im in central florida so i dont thing i have to worry about there. Thanks for sharing
If your not comfortable with the salt, you don't need it. I only put half the amount of salt in the jars as was recommended, but again it isn't necessary. I haven't had an issue with my carrots and when using my canned goods I always strain the water and rinse off my vegetables before cooking with them. Canning can be a lot of fun and you will find what works best for you. As for the above sea level we are in Canada and are at a high altitude here, which means we need to boil our canner at a higher temperature/use a heavier weight or boil it for an additional 5 mins. You can find out your altitude by googling our exact location and altitude. Most canning recipes are for 1,000 feet or less altitude, we are roughly 1,300. As you are at higher elevations your atmospheric pressure is reduced and you need to make up the difference. It sounds confusing and scary but once you figure it out, make a note in your cookbook and just continue to use that year after year.
Is there a reason my thing is not popping up? It's not blocked. I couldn't can my carrots tonight (throwing away) Bec the thing wasn't popping up. At first I thought my gauge was broken but figured out what I did wrong. But that's not going to solve the thing not popping up. Now I just watched another video where a man says when you put the weight on it will pop up. I'm so confused 😭
@@HiddenBlessingsHomestead yes this one says 3 liters. Perhaps it brings it up to 3 inches, I never measured, but the manual says to add 3 litres to the bottom of the canner.
Tip, only use Non- iodized salt
That’s what I thought I read
I'd like to thank you for your demonstration of the presto canner. This is my 2ndyear canning and last year I read the instructions, a dozen times and for some reason thought that gage was supposed to rock with this type of canner...was interesting but we didn't die from the food I canned. This year came across your vid and you explained it so well...so easy...now I know what I'm doing😂...Thank you so much!
Oh that's awesome! Glad I could help! I always try to do my videos remembering what it was like to do things for the first time and the questions I had. Also, so glad you didn't die from the food either lol. It's a scary thing at first. Thanks for watching 🙂
@@PloughmansBackyard Thats a very wise way to teach! God Bless you and your family and your channel.
Thank you for this video. I am going to buy carrots in bulk. Bunnies got the best of my garden this year.
Awww, I'm sorry to hear about your carrots. Carrots can be tricky enough let alone garden pests! Yes buying bulk carrots will work just fine with this and its a great way to put some away for a rainy day 😉
Great job! You made it look so simple.
Thank you! It actually was pretty simple. I'm doing potatoes next week.
Thank you! It actually was pretty simple. I'm doing potatoes next week.
@@PloughmansBackyard Can't wait to see that video. You have such interesting videos, keep up the good work.
@@HiddenBlessingsHomestead Thank you. I'm pretty
Excited about them...
Thanks for sharing…..bought myself a presto pressure canner that can also be used as a cooker. It does not have a gage but a weight that is adjustable. Never pressure canned and am nervous.
It's actually easier than it looks, and not as scary as everyone makes them out to be. To be honest the new pressure canners have so many safety features now that if you follow the instruction manual you really can't go wrong. The lid locks in place, as well as when the pressure valve pops up to lid can not be removed either. Its basically double locked. I'm not sure if the older pressure canners didn't have certain safety features but I was nervous when I first started but now I love using it and its pretty simple.
If psi drops below 11 and you have to start the timer over, will
the extra time negatively affect your carrots? What happens if it does dip under 11 for a minute?
I don't believe it negatively impacts your food no. But you would start over with the timer yes. It need a consistent heat for a specific time to kill any bacteria.
@@PloughmansBackyard Thank you. I think I overprocessed them as well, as there was a good amount of siphoning on half the jars, but the carrots still look ok. From what I've read, they should be ok as long as the majority of the liquid is still in the jars. Would you agree? Thanks again.
You will have to go by your own research. I am pretty iffy when it comes to food. I wouldn't to make any one ill, so when in doubt I throw it out 😳 I know it sucks after all the work that goes into it, but I don't like to take risks with bad food.
Ball recommends to not use a metal knife to remove air bubbles. I guess metal knives can create an etch in the glass and cause the jars to break. I had this happen when I used a butter knife.
I haven't had a problem. When I did that season of canning last year my canning lid lifted was broke so I did use the knife but I'm so happy I managed to get another one. So you will notice my canning videos for this years canning season I'm using my new lid lifter. Thank you for bringing that point up 🙂
were your jars already hot? or just cleaned
I like to use hot jars with hot foods. However they don't need to be, especially if you are pressure canning. You can just clean them ahead of time. It's a habit I've always done, I guess it's peace of mind for me. In this video i did use hot jars, yes.
I saw somewhere that salt is optional. Isn't it just for taste?
Yes you are correct. It is optional. It's just something I have always done.
I've always heard with Canning you should never use ionized salt bc it gives the food a distinct taste. Canning for the 1st time as we speak, well besides making pickles anyway. What does the "above sea level" mean with canning? Im in central florida so i dont thing i have to worry about there. Thanks for sharing
If your not comfortable with the salt, you don't need it. I only put half the amount of salt in the jars as was recommended, but again it isn't necessary. I haven't had an issue with my carrots and when using my canned goods I always strain the water and rinse off my vegetables before cooking with them. Canning can be a lot of fun and you will find what works best for you. As for the above sea level we are in Canada and are at a high altitude here, which means we need to boil our canner at a higher temperature/use a heavier weight or boil it for an additional 5 mins. You can find out your altitude by googling our exact location and altitude. Most canning recipes are for 1,000 feet or less altitude, we are roughly 1,300. As you are at higher elevations your atmospheric pressure is reduced and you need to make up the difference. It sounds confusing and scary but once you figure it out, make a note in your cookbook and just continue to use that year after year.
you should not use iodized salt.. if you look even at the jar on her counter the jar of salt says "canning salt" she just mispoke
Is there a reason my thing is not popping up? It's not blocked. I couldn't can my carrots tonight (throwing away) Bec the thing wasn't popping up. At first I thought my gauge was broken but figured out what I did wrong. But that's not going to solve the thing not popping up. Now I just watched another video where a man says when you put the weight on it will pop up. I'm so confused 😭
No water in the pot?
3 Liters of water was added to the bottom of the pressure canner, yes.
@@PloughmansBackyard In mine it's 3 inches of water before you put the jars in, guess each pressure canner's different.
@@HiddenBlessingsHomestead yes this one says 3 liters. Perhaps it brings it up to 3 inches, I never measured, but the manual says to add 3 litres to the bottom of the canner.