I purchased my first pressure canner yesterday, and waiting for it to arrive. I figure I should be watching videos before arrival. Thanks for the informative video.
I ordered my all-American A pressure canner I've never Cam before but I've been watching a lot of videos just like you and I can't wait to start Canning
@@joyaustin6581 going well. I have been canning so much, I decided to slow down. I have enough pickle relish, jellies, jams to last me about 2-3 years.
A couple of things to note... the headspace first mentioned was a half inch and later it was a full inch. A full inch is correct. In this demonstration, you used the All American canner. In the instruction manual it says to wait one minute after removing the weight before removing the canner lid, not ten minutes. I recommend reading your manual thoroughly for every brand of canner before initially using it for what each manufacturer recommends.
Love this video so much! My wife and I have tried to keep this alive from what we remember our grandparents doing when we were children. This helps us so much! We love canning fresh veggies from our garden and also wild sand plum jam(picked from the lake nearby)!
I got my 1st pressure canner a week ago and used it for the 1st time last night. I canned 3 pints of okra as a test. I think I did pretty good. I got the smallest All American canner bc that’s all I could afford. So far it’s a success. I had trouble getting the pressure right so the weight only jiggled 1-4 times a minute but I think I will eventually know exactly what temperature I need to set it at after a few uses. Thanks for this video.
Lehmans All American 921 is $379 from what i found, everywhere else they are are $410ish. Glad I live relatively local to Kidron. I bought my second 921 last week, late February 2023. Peace.
The All American is the Cadillac of all pressure caners. I have both sizes the 21.5 quarts, as well as the 10.5 quart pressure caners. I love them both and use them often.
How long does it usually take for a canner to start emitting a steady flow of steam? I have an All american canner 921 and it takes forever to give me a steady stream of steam. The temp says its 228 degrees, I'm at 600-ish feet above sea level, it's been boiling for nearly an hour, and I still don't have a steady stream of steam. 😧
Great video, well done. Thank you very much. I just bought a brand new canner, the same as what you have here so it appears that carrots will be my first experience in pressure canning.
Glad I founds this. I know all the questions she is asking are for educational purposes. But I am with her. Can I do this can I do that. Why can’t I Lol. Like I wanna see all ready. Definitely need patience to do this. Something I am definitely going to need to learn. Thank you for those questions because I know full well I would probably mess something up 😅😊
Everyone should read the manufacturer's use and care information on the package. The lids are also called flats. You need to read the use and care information because some state the lids (flats) must be sanitized and how to do that, while others state just placing them in hot water that has boiled and is still a bit hot is recommended. Reason for difference is the type of orange silicone seal used under the flats as 2 types were produced, one thicker and one thinner orange lid seal, so you need to know which type you are purchasing and how to care and use it properly.
It's my understanding that in lids that used to be manufactured, boiling of the lid was recommended to soften the wax. Within the last year or two, new lids have been released where they do NOT recommend pre-boiling. In fact, I've seen a lot of complaining in Facebook canning groups I'm part of that new lids seem to cause more seal-fail. But I think it's because they're still trying to boil the lids prior to applying them to the jar. I canned all last summer (salsas, beans, etc) and never once boiled my lids (the "newer" lids). I had zero seal failures.
It depends on lids. The directions on old lids stated that they needed to be simmered. That is not the case on new lids. I use new lids, I do not simmer, and I get perfect seals. The new lids require washing still. I wash as directed for sanitary purposes and have zero seal issues.
I am very interestet in pressure canning but live under sea level. How much pressure do I need and can I pressure can in jars from Weck. They are compleet reusable and amazing for waterbad canning.
Hello, I am very new to pressure canning, I have a Presto 23 quart and have to use a portable induction hot plate, I have done the water bath test twice, both times I was unable to see steam, but, when the lid lock popped up, within seconds I could hear the steam coming from the vent, I have been told the lid lock should not come up at that time, it happened both times, can you please give me some guidance ( I was told, if the lid lock pops up before venting I have the hot plate too hot, and I could boil my canner dry, I tried it at a lower heat and nothing happened until 22 minutes in and I put the heat up, the lid lock popped up straight away)
Before pressure canning, just remove them with what is easier, I would not do it if i already cleaned the rim with a towel with vinigar though. Skin has a coating of oil on them and it's best to just avoid impurities before placing the lids on the jars After pressure canning only use clean utensils to take out the contents to avoid contamination of the brine, same thing really with stuff like mayonaise and pickles from the store and so on.
I would avoid it. A water canner can make the jars jiggle against eachother with each bubble of water and cause a fracture over repeated use. The pressure canner needs to get evenly hot everywhere to kill the bad stuff and if you have large area's of jar touching each other it could mess up in that spot. Square jars are more prone at this. It's also why you don't mix different volume of jars together. My grandma even got cross at my mother one day since my mom thought as long as the volume of the contents are the same it would work. So she put a big jar that was only half filled in with the smaller sizes. Grandma was not pleased at all. Feels like pressure canning is about 50% cooking and 50% science instructions.
Jason Shell yes, but someone else may be using one with the gasket and that's not necessary. She did not mention though to check the vent hole to make sure it was clear. And to check the gasket if using that type of canner. I always suggest to someone new to pressure canning is to read the canner manual!
@@kan-zee , since it's a metal on metal seat the lubricant helps protect to surfaces from one another but also prevents them from getting stuck together.
@@JMShell1 There should be a video of exactly WHERE one is supposed to lubricate. To say the "edge" is not sufficient for a piece of equipment that probably has 50 edges in different places! Spent all day on RUclips trying to figure out this piece of equipment. Presto is much simpler. I'd rather have spare gaskets on hand.
@@Anntink look at you All American unit and see where the metal will go together. Hold your lid in one hand and see the inside of the lid. The lip just next to that is where the lube goes. on the lid and on the unit. It is also good idea to lube the clamp bolts where you screw the bolt down. You can go to great video with Kneady Homesteader ...Canning with All American Canner...she shows you how to lube it.
Could you just start out with cold water in the jars and in the canner since everything has to come up to a boil anyway. It seems to me this would make it easier and safer from burns and possible jar breakage. I've always water bath canned and started out everything this way except that obviously I put boiling water in when I needed to add water. I just bought a pressure canner yesterday and I couldn't keep the jars hot anyway so I was scared to death every time I put a jar into the canner although the water in there wasn't boiling yet but it was very hot as per the directions. Please help. Thank you.
How much headspace would you use for Tuna Antipasto in a pressure canner for 1 pint and 1/2 pint jars (Yes I realize USDA does not support Tuna Pasto canning). Is it true you need more headspace when pressure canning as opposed to when your are water-bath canning? Can you also tell me if there is a conversion factor for cooking-time when taking a water-bath canning recipe to a pressure canner recipe? Is there also less time used based on what lbs/pressure used in the pressure canner?
Yes. Your jars should be warm when adding the hot liquid. There are a lot of things this woman didnt talk about or do correctly. This isnt a good video to watch. I highly recommend getting the Ball Canning book. It will tell you everything you need to know. Correctly
I am very confused about the amount of water in my new All American 921. The manual indicates to put in 3” of water, which i did. But when I load 8 pints of vegetable broth, the water is almost to the top of my jars. And my concern is that maybe i should remove some now. I’ve searched resources but haven’t found an answer to my concern.
I am so glad to know someone else has had this same issue! I have the 910 model and it's supposed to fit 7 pint size jars but we could really only fit 5, possible 6, safely and the water was almost to the top of the jars.... I watched a video where a woman ended up with botulism and 1 thing she did wrong was having too much water in the canner! Love to know if you have found any resources yet!
you needed to say that you were raw packing the carrots and tell the difference between raw and hot packing the jars and why they have to be preasure canned and not water bath canned and to always referre to the ball canning book
I have a glass stove top....I have heard mixed things about using vs. not using this kind of stove top. What do you think? Is there anything else I could buy that would work if I can't use my stove top? Thank you great video
I use LP burners in my outdoor canning center. In fact, i have 5 burners set up out there so i can run 3 canners at the same time and still have burners for boiling water and or if I need the food to be canned heated before placing until the jars. If you are using a 23 qt pressure canner or smaller, you should be able to use it on your glass top. Do not slide the canner off the burner area to cool. You must lift the canner up. Double check your range manufacturer first to make sure of the weight load capacity of the burner area. Some of the larger and heavier canners, like AA are not recommended to use lb glass tops because of the weight. They may crack the glass top.
Did not talk about cleaning the rims after filling the jars before placing lid on jars. ANY thing in between the lid and jar can cause broken seal and or bacteria etc. also didn’t cover the importance of clear pressure hole & lubricating ring or basic canner differences.
It's optional but i would recommend taking them off for long term storage especially if there's moderate to high moisture in the air. They tend to start rusting over time. Just my experience.
@Mααrʈεn M The rings are not needed once they are cool--the seal is maintained by the vacuum in jar and sealant (red rubber under the lid); it's always recommended to remove the for cleaning and testing seals; you can then replace them or leave them off. You should be able to lift a properly canned jar by the lid--no ring on--to verify a seal.
Glen Thomas, you remove the rings because they can cause a false seal. A jar can come out of the canner with a weak seal but appear to be fine. When this happens, the food spoils, gasses build up pressure inside the jar & pops the flat off, if there is no ring & you would notice it. With the ring on, the pressure can't escape but can allow a small amount of liquid or food to spew under the flat, making it sticky enough to hold fast to the jar. It would be easy to be fooled by how tight the flat was upon removal & not catch that there was a problem. This is also why it's not a good idea to stack jars on pantry shelves. The weight of the upper jar doesn't allow the flat to pop off.
My all American 910 ran out of water 45 min into the 90 min time. I put 2-3 “ of water to begin. It did seem to take a lot of time before my 10 min vent time to start...can you help me?
How high was your heat--too high can cause too much water loss? Was the 2-3" before any jars were in or after--should be before? It can take quite some time before it starts venting, but really, not much water is lost in a 10 minute vent and 1-4 jiggles per minute. Sorry that happened to you, it might have damaged your canner :(
Leah Stern Thanks for your reply! I think my heat may have been too high....I’m think I’m getting better at canning. Still using the canner and seems to be ok although the lid has to be adjusted to sit even before tightening..I now turn down the heat so the weight moves about 3 time a minute....
#1 Be sure your head space is correct. #2 Keep the jars level when you remove them from the canner. #3 If you were water bath canning...tighten the lids a bit more. #4 If you were pressure canning...let the pressure come down all the way before opening the lid. And next time Remember to Water Bath peaches. #5 Be sure the rims of the jars are perfectly clean and free from nicks or scratches. Good luck in the future.
FYI, the highest point in Ohio is 1,550 ft above sea level which is Located just outside of Bellefontaine. Where I live it’s 1,150 ft ASL. Due to the misinformation on pressure in this video I’ll just have to read my canner manual to know which rocker weight to use. No biggie, most of this is good info for a newbie like me.
Scott did they say they were at 1550 ft above sea level?..I'm pretty sure that at altitude.. you would be setting that weighted gauge on the 15lb position and the dial gauge would/should be pretty close to that. Is that what you were thinking?
Assuming they did the recording at Lehman’s in Dalton, OH, the elevation would have been 1,100 feet above sea level. That would equate to 10 lbs. if I’m not mistaken.
OK Scott..this is what I got back directly from All American. I told them I had their 921 Unit both weighted gauge & dial on lid, and that I am at 1135 feet altitude: Their reply: You would use 15 lb PSI for your elevation and you gauge can be +/- 2 pounds so once you reach the 15lb PSI with the weight then your gauge could read anywhere from 13-17PSI. Does this help you? It
👍 Thanks for the info. Pressure canning is not for the faint of heart I’d guess. I would think, though, a 10% +/- pressure setting variance would be well within tolerances. Instead of using common sense I’ll have to obey the powers that be and submit to their rules. BTW, have you ever heard about the Rebel Canners group on FB? 😉
@@scottwallace3449 I've seen the Rebel canner site but I refuse to put my loved one's health at risk by canning in a careless, dangerous manner. Botulism isn't something to play around with. If you're lucky & it doesn't kill you, it can permanently damage your nerves & muscle functions. I would be devastated if I caused anyone harm because I was too foolish or lazy to follow safe canning procedures!
I don't know...the water in my area..has alot of mineral deposits..and gets nasty after awhile...I would always use fresh water...but to each their own.
It's a shame this video has so much inaccurate information in it! Instructor mentions 2 different headspace measurements and says to use 15lbs. pressure for canning over 2000ft. She's supposed to be an expert yet is giving info that can make people sick & the editors didn't catch these dangerous mistakes. Please look elsewhere for safe canning instructions.
I'm pretty sure.. Ball, who is THE AUTHORITY ON PRESSURE CANNING clearly states 15lb on the weighted gauge piece and adjust for the dial for altitudes of 1001 ft to 2000ft. All altitudes above that.. need to also use 15lb on the weighted gauge piece, and then adjust what they see on the dial accordingly to their actual altitude. Page 382 in Ball Complete Book of Home Preserving. I even sent an email Directly to All American and THEY AGREE WITH THIS!.The Dial gauge is used as a "reference" and can be +/- 2lb..
@@forageforage3520 15lb for 1001-2000 ft. is correct. The instructor said to use the 10lbs. weight up to 2000 ft. & above that use the 15lb. weight. Her information is clearly wrong!
Cathy.. that's why I copy pasted the response directly from All American to Scott. Not sure why this video hasn't correct the error, as this could lead to some problems. While botulism is very rare, boy all it takes is that one instance, right?
@@cathyrowe594 I caught that too. She did say 2000ft when it should have been 1000ft and for someone living at a higher altitude that can be the difference between botulism growing in the jar or not.
The iron thing the lady on the left is holding is a weight. It has holes in the side with a number etched beside it. By placing the weight on the little venting hole the pressure canner will go upto that number in pressure before it can vent the steam. So you can "hold" the canner on that amount of pressure and not turn the canner in a explosive hazard. So if you place the weight on the vent at the hole marked 10, the canner would need to reach above 10 pounds of pressure to "push" the weight up enough to release steam. works like a valve really.
OMG - this lady needs to go back and relearn her stuff ... salt has the added effect of adding flavor, but it's main purpose was to prevent the water from FREEZING during the winter which is why we don't need to add it any longer, most houses have reliable heat in the winter. Now they may have changed it, but my understanding is that between 0-1000ft above sea level is 10# and anything above 1000ft needs to use the 15# weight. AAAAANNNNDDD the reason you do not need to sanitize the jars is NOT because they are going to boil for more than 10 minutes (otherwise you wouldn't need to sanitize for waterbath canning either) - it is because you will be canning at a temperature ABOVE the boiling temperature whereas the waterbath method will NEVER exceed the boiling point.
gingergargoyle I’m just learning how to can, but nothing you’ve explained contradicts what the lady in the video says. You’re just going into more detail, explaining different reasonings, but the method is still the same. There’s no reason to act so condescending.
Dont they tell you that it's not necessary to sanitize for even water bath canning now as long as you're cooking for longer than a certain amount of time?
If the goal is to have enough water to pressurize that vessel, you don't need so much. At those pressures, even accounting for loss from the valve, you only need a few spoonfuls of water for that!
@@mamamcenulty1272 I'm responding to the statement about the purpose of the amount of water specifically. There is nothing wrong with operating an electric or other pressure controlled vessel this way.
It should also have been mentioned that STEAM CANNING and OVEN CANNING are no longer acceptable, nor is turning jars over instead of water bath canning items like tomatoes. And no more wax for jellies or jams. And I would love to see something mething on "souring" of items such as corn, and how to prevent it.
Actually steam canning is now considered safe for high acid foods, thanks to extensive testing performed at the U of Wisconsin. Please see: fyi.uwex.edu/safepreserving/2015/06/24/safe-preserving-using-an-atmospheric-steam-canner/ from the U of Wisconsin and www.sbcanning.com/2015/07/steam-canners-for-high-acid-food-only.html
sunrat1 thank you so much for the information! It's refreshing to see someone using critical thinking skills and encouraging better research in regards to the science of canning instead of getting emotional over the "obeying the rules". Saving the second link. I would love the information that the first link once contained in regards to the study which shows that steam canning is safe for low acid foods, however, that link currently states "page not found". Do you happen to know another link that has that information on it?
Never mind - I searched "atmospheric steam canner" on the University of Wisconsin Extension website and this showed up: fyi.uwex.edu/safepreserving/2017/10/24/safe-preserving-using-a-steam-canner/
my mother never owned a pressure canner, she steam-canned everything although she never canned anything with meat in it. nobody in my family died or got sick from it...
I've been canning for a long time but not with a pressure canner. I bought one and tried it. She says to fill to 1 inch below the rim. That is way too much head space! I followed those instructions exactly and now I have 9 jars that are less than 3/4 full
If you release the pressure after turning the heat off, it does not create a vacuum. It causes the super heated water in the jars to boil. There is no such thing as a vacuum!
I am watching this video and it’s good information for a beginner like me but I didn’t like the way the lady that’s doing the teaching is speaking to the other lady like she’s a child. I assume the other lady has canned before but she’s just going along with the instructor.
hi i'm your new subscriber i'm from switzerland i made a purchase of the pan and lids and so far i haven't gotten a response. and I'm worried because the value is not little. and I would like you to answer my email thank you
I purchased my first pressure canner yesterday, and waiting for it to arrive. I figure I should be watching videos before arrival. Thanks for the informative video.
I ordered my all-American A pressure canner I've never Cam before but I've been watching a lot of videos just like you and I can't wait to start Canning
Have fun!!
Me too
How are things working for you guys?
@@joyaustin6581 going well. I have been canning so much, I decided to slow down. I have enough pickle relish, jellies, jams to last me about 2-3 years.
A couple of things to note... the headspace first mentioned was a half inch and later it was a full inch. A full inch is correct. In this demonstration, you used the All American canner. In the instruction manual it says to wait one minute after removing the weight before removing the canner lid, not ten minutes. I recommend reading your manual thoroughly for every brand of canner before initially using it for what each manufacturer recommends.
Thanks for this correction...appreciate it.
ok...OK.... but it seemed to work anyway
@@roundpeg3239
"Seemed to work" is not something you want to say with any kind of canning. It could kill you.
@@nielsf ok let me rephrase. It worked anyway.
the all american canner says to wait ten minutes, not one minute. stop spreading BS.
Love this video so much! My wife and I have tried to keep this alive from what we remember our grandparents doing when we were children. This helps us so much! We love canning fresh veggies from our garden and also wild sand plum jam(picked from the lake nearby)!
Nothing like hearing the lid pop. Thank you for making this video
we had those jar grabbers in my house growing up. I always thought they were for grabbing boiled corn XD
That’s actually a pretty good idea for picking up corn 😂😂😂😂
😂🤣👍...that is a great idea...thanks
I got my 1st pressure canner a week ago and used it for the 1st time last night. I canned 3 pints of okra as a test. I think I did pretty good. I got the smallest All American canner bc that’s all I could afford. So far it’s a success. I had trouble getting the pressure right so the weight only jiggled 1-4 times a minute but I think I will eventually know exactly what temperature I need to set it at after a few uses. Thanks for this video.
are you happy with your, I suppose, 910 all american? I am trying to decide between 910 and 921 or even 925 lol, I am just one person....thanks
@@missthunderstormable I don’t think my stove would be able to handle anything bigger than the smallest one. But I’m pretty happy with it.
@@rickershomesteadahobbyfarm3291 awesome! I bought the exact same today! I am already happy! lol, thanks
Lehmans All American 921 is $379 from what i found, everywhere else they are are $410ish. Glad I live relatively local to Kidron. I bought my second 921 last week, late February 2023. Peace.
THANK YOU! This is a truly great vid, very helpful and well done.
The All American is the Cadillac of all pressure caners.
I have both sizes the 21.5 quarts, as well as the 10.5 quart
pressure caners. I love them both and use them often.
I like that canner...nice size for a small family.
I like this video...it is good with the step by step instructions
How long does it usually take for a canner to start emitting a steady flow of steam? I have an All american canner 921 and it takes forever to give me a steady stream of steam. The temp says its 228 degrees, I'm at 600-ish feet above sea level, it's been boiling for nearly an hour, and I still don't have a steady stream of steam. 😧
What a great video! Wish I could've afforded the expensive canner, but I'm sure the mechanics is all the same! Beautiful carrots!!!
Its not worth the price difference and is much more complicated to use.
I think the major advantage is that there’s no gasket to replace or damage. That’s the main difference.
I’m so excited for this coming harvest season
Great video, well done. Thank you very much. I just bought a brand new canner, the same as what you have here so it appears that carrots will be my first experience in pressure canning.
Good back and forth between these two. Really helps to improve explanation
Sure does. God knows. I would try to hurry things along. Because I wanna see it. Lol
Glad I founds this. I know all the questions she is asking are for educational purposes. But I am with her. Can I do this can I do that. Why can’t I Lol. Like I wanna see all ready. Definitely need patience to do this. Something I am definitely going to need to learn. Thank you for those questions because I know full well I would probably mess something up 😅😊
Very informative from a newbie!! Ty much for the info!!
I noticed the lids weren't heated. I've heard conflicting information about this. What do you recommend? Does it matter?
Everyone should read the manufacturer's use and care information on the package.
The lids are also called flats.
You need to read the use and care information because some state the lids (flats) must be sanitized and how to do that, while
others state just placing them in hot water that has boiled and is still a bit hot is recommended.
Reason for difference is the type of orange silicone seal used under the flats as 2 types were produced, one thicker and one
thinner orange lid seal, so you need to know which type you are purchasing and how to care and use it properly.
It's my understanding that in lids that used to be manufactured, boiling of the lid was recommended to soften the wax. Within the last year or two, new lids have been released where they do NOT recommend pre-boiling. In fact, I've seen a lot of complaining in Facebook canning groups I'm part of that new lids seem to cause more seal-fail. But I think it's because they're still trying to boil the lids prior to applying them to the jar. I canned all last summer (salsas, beans, etc) and never once boiled my lids (the "newer" lids). I had zero seal failures.
@@krystlelynch7707 Does heating the lids in hot water, improve the sealing process ?? or is it all about sanitary purposes ?
It depends on lids. The directions on old lids stated that they needed to be simmered. That is not the case on new lids. I use new lids, I do not simmer, and I get perfect seals. The new lids require washing still. I wash as directed for sanitary purposes and have zero seal issues.
Heating lids is for jams, pickles or simple water bath canning situations. Not necessary when pressure canning.
I am very interestet in pressure canning but live under sea level. How much pressure do I need and can I pressure can in jars from Weck. They are compleet reusable and amazing for waterbad canning.
Very well done ladies.
This was quite helpful. Thank you so much.
I did not catch, how far the jars are being covered with the water? Can you tell me please, Thank you
Hello, I am very new to pressure canning, I have a Presto 23 quart and have to use a portable induction hot plate, I have done the water bath test twice, both times I was unable to see steam, but, when the lid lock popped up, within seconds I could hear the steam coming from the vent, I have been told the lid lock should not come up at that time, it happened both times, can you please give me some guidance ( I was told, if the lid lock pops up before venting I have the hot plate too hot, and I could boil my canner dry, I tried it at a lower heat and nothing happened until 22 minutes in and I put the heat up, the lid lock popped up straight away)
Would you use a tool (fork, tongs) to remove carrots from jars instead of bare fingers; due to contamination? Or will the boiling process remove that?
Before pressure canning, just remove them with what is easier, I would not do it if i already cleaned the rim with a towel with vinigar though. Skin has a coating of oil on them and it's best to just avoid impurities before placing the lids on the jars
After pressure canning only use clean utensils to take out the contents to avoid contamination of the brine, same thing really with stuff like mayonaise and pickles from the store and so on.
Very informative step by step, what i needed.
Does it matter if the jars touch while the process is happening?
I would avoid it. A water canner can make the jars jiggle against eachother with each bubble of water and cause a fracture over repeated use.
The pressure canner needs to get evenly hot everywhere to kill the bad stuff and if you have large area's of jar touching each other it could mess up in that spot. Square jars are more prone at this. It's also why you don't mix different volume of jars together.
My grandma even got cross at my mother one day since my mom thought as long as the volume of the contents are the same it would work. So she put a big jar that was only half filled in with the smaller sizes. Grandma was not pleased at all.
Feels like pressure canning is about 50% cooking and 50% science instructions.
You guys did a nice job. Thank you!
Since it is gasket-less, I'm surprised that she didn't mention lubricating the outer edge of the lid with petroleum jelly.
Jason Shell yes, but someone else may be using one with the gasket and that's not necessary. She did not mention though to check the vent hole to make sure it was clear. And to check the gasket if using that type of canner. I always suggest to someone new to pressure canning is to read the canner manual!
does this lubricant , make it easier to open ...or does it prevent rusting ??
@@kan-zee , since it's a metal on metal seat the lubricant helps protect to surfaces from one another but also prevents them from getting stuck together.
@@JMShell1 There should be a video of exactly WHERE one is supposed to lubricate. To say the "edge" is not sufficient for a piece of equipment that probably has 50 edges in different places! Spent all day on RUclips trying to figure out this piece of equipment. Presto is much simpler. I'd rather have spare gaskets on hand.
@@Anntink look at you All American unit and see where the metal will go together. Hold your lid in one hand and see the inside of the lid. The lip just next to that is where the lube goes. on the lid and on the unit. It is also good idea to lube the clamp bolts where you screw the bolt down. You can go to great video with Kneady Homesteader ...Canning with All American Canner...she shows you how to lube it.
Whay size All American canner was used in this video? Was it 921 or the 915?
Could you just start out with cold water in the jars and in the canner since everything has to come up to a boil anyway. It seems to me this would make it easier and safer from burns and possible jar breakage. I've always water bath canned and started out everything this way except that obviously I put boiling water in when I needed to add water. I just bought a pressure canner yesterday and I couldn't keep the jars hot anyway so I was scared to death every time I put a jar into the canner although the water in there wasn't boiling yet but it was very hot as per the directions. Please help. Thank you.
Amazing presentation
How much headspace would you use for Tuna Antipasto in a pressure canner for 1 pint and 1/2 pint jars (Yes I realize USDA does not support Tuna Pasto canning). Is it true you need more headspace when pressure canning as opposed to when your are water-bath canning? Can you also tell me if there is a conversion factor for cooking-time when taking a water-bath canning recipe to a pressure canner recipe? Is there also less time used based on what lbs/pressure used in the pressure canner?
If you see this I'd like to know what you've learned.
Must we oil the around of the canner before closing plse
Could you reuse that water if you had another batch ready?
cold water to started/ so should i have heated the water before i put my jars in
Don't you risk cracking the jars when adding boiling hot water to the cold jars?
Yes. Your jars should be warm when adding the hot liquid. There are a lot of things this woman didnt talk about or do correctly. This isnt a good video to watch. I highly recommend getting the Ball Canning book. It will tell you everything you need to know. Correctly
So this canning process will overcook the product?
Thank you from England
Great video. Thank you.
I am very confused about the amount of water in my new All American 921. The manual indicates to put in 3” of water, which i did. But when I load 8 pints of vegetable broth, the water is almost to the top of my jars. And my concern is that maybe i should remove some now. I’ve searched resources but haven’t found an answer to my concern.
I am so glad to know someone else has had this same issue! I have the 910 model and it's supposed to fit 7 pint size jars but we could really only fit 5, possible 6, safely and the water was almost to the top of the jars.... I watched a video where a woman ended up with botulism and 1 thing she did wrong was having too much water in the canner! Love to know if you have found any resources yet!
you needed to say that you were raw packing the carrots and tell the difference between raw and hot packing the jars and
why they have to be preasure canned and not water bath canned and to always referre to the ball canning book
Thank you..ladies..but should you be tightening the lids after canning or do they get just sealed..??
They get vacuum sealed, you can remove the "ring band" after they've cooled down and ready for storage.
@@antrena490 Alton Brown actually recommends this in his canning video because it's a good way to tell if your seal has failed. A ring can hide it.
Great job ladies! Thanks for the information! Cheers!
The head space is for both the liquid and solid or just the liquid?
Both.
Thank you for this!
Which model canner is being used in this video please
What size or series is the canner you used on this video plz?
I was wondering the same .... 😎👍❔❓
It appeared that the carrots were above the inch headspace. I'm assuming the product should be measured to desired headspace.
I have a glass stove top....I have heard mixed things about using vs. not using this kind of stove top. What do you think? Is there anything else I could buy that would work if I can't use my stove top? Thank you great video
you could always buy a portable electric burner
I use LP burners in my outdoor canning center. In fact, i have 5 burners set up out there so i can run 3 canners at the same time and still have burners for boiling water and or if I need the food to be canned heated before placing until the jars.
If you are using a 23 qt pressure canner or smaller, you should be able to use it on your glass top. Do not slide the canner off the burner area to cool. You must lift the canner up. Double check your range manufacturer first to make sure of the weight load capacity of the burner area. Some of the larger and heavier canners, like AA are not recommended to use lb glass tops because of the weight. They may crack the glass top.
Did not talk about cleaning the rims after filling the jars before placing lid on jars. ANY thing in between the lid and jar can cause broken seal and or bacteria etc. also didn’t cover the importance of clear pressure hole & lubricating ring or basic canner differences.
Can you add brown sugar in the carrot
Awesome video ladies, thank you
Why do you remove the ring bands when the process is complete? Wouldn’t leaving them on help keep the lids from getting accidentally knocked off ?
It's optional but i would recommend taking them off for long term storage especially if there's moderate to high moisture in the air. They tend to start rusting over time. Just my experience.
@Mααrʈεn M The rings are not needed once they are cool--the seal is maintained by the vacuum in jar and sealant (red rubber under the lid); it's always recommended to remove the for cleaning and testing seals; you can then replace them or leave them off. You should be able to lift a properly canned jar by the lid--no ring on--to verify a seal.
Glen Thomas, you remove the rings because they can cause a false seal. A jar can come out of the canner with a weak seal but appear to be fine. When this happens, the food spoils, gasses build up pressure inside the jar & pops the flat off, if there is no ring & you would notice it. With the ring on, the pressure can't escape but can allow a small amount of liquid or food to spew under the flat, making it sticky enough to hold fast to the jar. It would be easy to be fooled by how tight the flat was upon removal & not catch that there was a problem.
This is also why it's not a good idea to stack jars on pantry shelves. The weight of the upper jar doesn't allow the flat to pop off.
@@cathyrowe594 👍Thanks for the info about the rings and why there's a (optional) need to remove them. No stacking the jars makes sense too.
I am waiting for mine to come can't wait going to make chicken soup
could I pickle hard boiled eggs this way for non-refrigerated storage? will the process further cook the eggs?
Yeah theyre gonna cook in there
I think you dont need this pressure canner for acid foods, and pickle is acid...
do you wipe the lid rim with veg oil before putting on the lid ?
Hi. You wipe the mouth of the jar with vinegar to remove any particles of oil, food,seasoning etc., if not your lid will not seal properly!
oh carrots are so divine you get a dozen for a dime ................it's maaaaaaagic
This is nice pressure canner.
do they ever mention which canner it is? how big all american?
Good video with great information. Unfortunately, the All American canner is far out of my budget.
My all American 910 ran out of water 45 min into the 90 min time. I put 2-3 “ of water to begin. It did seem to take a lot of time before my 10 min vent time to start...can you help me?
How high was your heat--too high can cause too much water loss? Was the 2-3" before any jars were in or after--should be before? It can take quite some time before it starts venting, but really, not much water is lost in a 10 minute vent and 1-4 jiggles per minute. Sorry that happened to you, it might have damaged your canner :(
Leah Stern
Thanks for your reply! I think my heat may have been too high....I’m think I’m getting better at canning. Still using the canner and seems to be ok although the lid has to be adjusted to sit even before tightening..I now turn down the heat so the weight moves about 3 time a minute....
@@leahstern702 check your dial gauge that is calibrated
Bern W Thanks! Very helpful!
Did I miss something? I did not see you clean and dry the top of the jar...
Very nice! Thanks
What about with a glass top stove? Do we have to move it before we open it or just let it cool down before opening pot?
Great item!
Why are there silver spots on the rack?
I tried can I g some hot pack peaches, they all sealed,but some of the liquid came out of them. How can I prevent this from happening
#1 Be sure your head space is correct.
#2 Keep the jars level when you remove them from the canner.
#3 If you were water bath canning...tighten the lids a bit more.
#4 If you were pressure canning...let the pressure come down all the way before opening the lid. And next time Remember to Water Bath peaches.
#5 Be sure the rims of the jars are perfectly clean and free from nicks or scratches.
Good luck in the future.
@@mamamcenulty1272 the ones I lost the liquid in we're in a canner. I did the rest in a water bath that came out great
What size canner is this?
Nice lady. Thanks
FYI, the highest point in Ohio is 1,550 ft above sea level which is Located just outside of Bellefontaine. Where I live it’s 1,150 ft ASL. Due to the misinformation on pressure in this video I’ll just have to read my canner manual to know which rocker weight to use. No biggie, most of this is good info for a newbie like me.
Scott did they say they were at 1550 ft above sea level?..I'm pretty sure that at altitude.. you would be setting that weighted gauge on the 15lb position and the dial gauge would/should be pretty close to that. Is that what you were thinking?
Assuming they did the recording at Lehman’s in Dalton, OH, the elevation would have been 1,100 feet above sea level. That would equate to 10 lbs. if I’m not mistaken.
OK Scott..this is what I got back directly from All American. I told them I had their 921 Unit both weighted gauge & dial on lid, and that I am at 1135 feet altitude: Their reply:
You would use 15 lb PSI for your elevation and you gauge can
be +/- 2 pounds so once you reach the 15lb PSI with the weight then your gauge could read anywhere from 13-17PSI. Does this help you? It
👍 Thanks for the info. Pressure canning is not for the faint of heart I’d guess. I would think, though, a 10% +/- pressure setting variance would be well within tolerances. Instead of using common sense I’ll have to obey the powers that be and submit to their rules. BTW, have you ever heard about the Rebel Canners group on FB? 😉
@@scottwallace3449 I've seen the Rebel canner site but I refuse to put my loved one's health at risk by canning in a careless, dangerous manner. Botulism isn't something to play around with. If you're lucky & it doesn't kill you, it can permanently damage your nerves & muscle functions.
I would be devastated if I caused anyone harm because I was too foolish or lazy to follow safe canning procedures!
Fantastic video.
Can I reuse the water in the canner to can a second time?
Yes. You may need to add a little more though.
I don't know...the water in my area..has alot of mineral deposits..and gets nasty after awhile...I would always use fresh water...but to each their own.
Thank you
It's a shame this video has so much inaccurate information in it! Instructor mentions 2 different headspace measurements and says to use 15lbs. pressure for canning over 2000ft.
She's supposed to be an expert yet is giving info that can make people sick & the editors didn't catch these dangerous mistakes.
Please look elsewhere for safe canning instructions.
I'm pretty sure.. Ball, who is THE AUTHORITY ON PRESSURE CANNING clearly states 15lb on the weighted gauge piece and adjust for the dial for altitudes of 1001 ft to 2000ft. All altitudes above that.. need to also use 15lb on the weighted gauge piece, and then adjust what they see on the dial accordingly to their actual altitude. Page 382 in Ball Complete Book of Home Preserving. I even sent an email Directly to All American and THEY AGREE WITH THIS!.The Dial gauge is used as a "reference" and can be +/- 2lb..
@@forageforage3520 15lb for 1001-2000 ft. is correct. The instructor said to use the 10lbs. weight up to 2000 ft. & above that use the 15lb. weight. Her information is clearly wrong!
Cathy.. that's why I copy pasted the response directly from All American to Scott. Not sure why this video hasn't correct the error, as this could lead to some problems. While botulism is very rare, boy all it takes is that one instance, right?
@@forageforage3520 If your under 1000ft....what is the common weight used ?
@@cathyrowe594 I caught that too. She did say 2000ft when it should have been 1000ft and for someone living at a higher altitude that can be the difference between botulism growing in the jar or not.
Lost me at 10:40. What do you mean put 10 pounds of pressure on the vent pipe??
The iron thing the lady on the left is holding is a weight. It has holes in the side with a number etched beside it. By placing the weight on the little venting hole the pressure canner will go upto that number in pressure before it can vent the steam. So you can "hold" the canner on that amount of pressure and not turn the canner in a explosive hazard. So if you place the weight on the vent at the hole marked 10, the canner would need to reach above 10 pounds of pressure to "push" the weight up enough to release steam. works like a valve really.
de que medida es esa olla?gracias!!!
OMG - this lady needs to go back and relearn her stuff ... salt has the added effect of adding flavor, but it's main purpose was to prevent the water from FREEZING during the winter which is why we don't need to add it any longer, most houses have reliable heat in the winter. Now they may have changed it, but my understanding is that between 0-1000ft above sea level is 10# and anything above 1000ft needs to use the 15# weight. AAAAANNNNDDD the reason you do not need to sanitize the jars is NOT because they are going to boil for more than 10 minutes (otherwise you wouldn't need to sanitize for waterbath canning either) - it is because you will be canning at a temperature ABOVE the boiling temperature whereas the waterbath method will NEVER exceed the boiling point.
gingergargoyle the “aaaaaaaannnnddd”, “becaaaaaaaauuuuuse” and other extended syllables were driving me nuts....very distracting
gingergargoyle I’m just learning how to can, but nothing you’ve explained contradicts what the lady in the video says. You’re just going into more detail, explaining different reasonings, but the method is still the same. There’s no reason to act so condescending.
Dont they tell you that it's not necessary to sanitize for even water bath canning now as long as you're cooking for longer than a certain amount of time?
@@dhull1776 The lady in the video said to use 15lbs. pressure for over 2000ft. This is absolutely incorrect. It's 15lbs. pressure over 1000ft.
Thank you for the free video, really helped me.
The manual says boy 2” to 3” of water, not “3 or 4” 🤷🏻♀️
I'm making sauerkraut...10 PSI, but, for how long??? Anyone?
This is going to become the norm once inflation destroys the once great american economy
You didn’t clean around the rim of the jars I thought that had to be done for everything
That's why they added it typed across the screen in big letters, how did you miss it?
good food
This video made me hungary!!
If the goal is to have enough water to pressurize that vessel, you don't need so much. At those pressures, even accounting for loss from the valve, you only need a few spoonfuls of water for that!
Please, People, dont try this. You will boil your canner dry and warp the bottom. It will be ruined forever. Follow manufacturer's instructions.
@@mamamcenulty1272 I'm responding to the statement about the purpose of the amount of water specifically. There is nothing wrong with operating an electric or other pressure controlled vessel this way.
謝謝！這影片裡的資訊對我非常有用處！
那個上蓋有bpa
In ancient times shenanigans!!!!
😂🤣👍 I laughed when I heard this also...it was a good laugh
😂🤣👍
It should also have been mentioned that STEAM CANNING and OVEN CANNING are no longer acceptable, nor is turning jars over instead of water bath canning items like tomatoes. And no more wax for jellies or jams. And I would love to see something mething on "souring" of items such as corn, and how to prevent it.
Actually steam canning is now considered safe for high acid foods, thanks to extensive testing performed at the U of Wisconsin.
Please see:
fyi.uwex.edu/safepreserving/2015/06/24/safe-preserving-using-an-atmospheric-steam-canner/ from the U of Wisconsin
and
www.sbcanning.com/2015/07/steam-canners-for-high-acid-food-only.html
sunrat1 thank you so much for the information! It's refreshing to see someone using critical thinking skills and encouraging better research in regards to the science of canning instead of getting emotional over the "obeying the rules".
Saving the second link. I would love the information that the first link once contained in regards to the study which shows that steam canning is safe for low acid foods, however, that link currently states "page not found". Do you happen to know another link that has that information on it?
Never mind - I searched "atmospheric steam canner" on the University of Wisconsin Extension website and this showed up:
fyi.uwex.edu/safepreserving/2017/10/24/safe-preserving-using-a-steam-canner/
my mother never owned a pressure canner, she steam-canned everything although she never canned anything with meat in it. nobody in my family died or got sick from it...
I've been canning for a long time but not with a pressure canner. I bought one and tried it. She says to fill to 1 inch below the rim. That is way too much head space! I followed those instructions exactly and now I have 9 jars that are less than 3/4 full
This video has so much wrong information. Please just follow the Ball Canning book and not this video!
If you release the pressure after turning the heat off, it does not create a vacuum. It causes the super heated water in the jars to boil. There is no such thing as a vacuum!
I am watching this video and it’s good information for a beginner like me but I didn’t like the way the lady that’s doing the teaching is speaking to the other lady like she’s a child. I assume the other lady has canned before but she’s just going along with the instructor.
I am sorry but my opinion is this should be removed as it has not enough info and some incorrect info that could be dangerous in canning
2x video speed
Salting fish is done today. All over the world.
Why would you can those horrible carrots! Shame
The instructor comes across a little condescending...
hi i'm your new subscriber i'm from switzerland i made a purchase of the pan and lids and so far i haven't gotten a response. and I'm worried because the value is not little. and I would like you to answer my email thank you