I love your absolute honesty. If something doesn't work, that's just the way it goes, learn from it and move on. I've watched others that say "my kitchen, my rules", which I appreciate, because I too like to do things my own way, but, for some reason canning food makes me nervous. I read directions at least twice, then read them again to make sure I've done it exactly right. Thank you for being such a helpful teacher.
I always learn and appreciate your videos. Hope you were able to process your Sauce from the Presto canner using your other canner. Thank you so much for your wonderful teachings and honesty. So very interesting. Blessings.
Thank you for your professional experiments and data. I, for one, really, really appreciate it. Your scientific expertise is a big help to all the canners of the world.
Hi Pam! I was considering buying the Presto for some light canning, (not a prepper here 😊) was wanting to make sauce, broths, maybe some jams, jellies, chicken. Well this test is making me shy away from the presto, because of the fail, If you notice the processing time on this recipe says 90 on top and 75 minutes down in the instructions! I think with less meat, it maybe doable, but I want to see test results. After thinking about jarred sauces sold on store shelves, there isn't much meat in them. I haven't bought the Presto yet, I do need one that is easier as I have some physical challenges. Thank you for all you do. 🫙🥫 I love your channel, NHNancy ❤️
I'm wondering if it would work better on just the sauce as you rightly said there is very little meat in shop bought .considering the presto is expensive you would think it would do it all
I noticed what appears to be a time discrepancy, too! I would have thought, since the rule of thumb seems to be 90 minutes for quarts of ground meat, or any meat for that matter, that it would have been 90 minutes. especially with that amount of meat!!
First of all I want to say thank you for your expertise and knowledge, I am writing this comment two years after the launch of this video. I just purchased my presto digital canner in January of 24. I did a lot of my own reading and videos and you helped me decide on canner that was best for me. I have a comment on this video, I believe you skipped the ten minute vent cycle. At least that’s what I thought I saw . I watched as you filled jars, secured lid, and when you advanced cycle from “fill “ jars to can, but then you said you were moving pressure regulator from vent to can. If this is what happened, then the canner didn’t vent properly and maybe that is why the canner didn’t work properly.
Yes, I've had my canner for just a month, and watched this video several times. I reread my Presto instructions, and they very clearly state that the regular must not be on the canner during the 10 minute vent time. I agree that this mistake caused the temperature not to reach the appropriate levels.
Thank you for this video. Always appreciated! Over the years I've slowly gravitated towards 'ingredient canning' rather than the entire recipe of something canned up. For me, it just seems simpler. That's the first thing I thought of when I read this recipe. Wonderful to have something with so much flavor ready to go but not if it causes too much trouble. That is why I absolutely LOVE canned 'Ground Beef with Onions' and your video on this is THE go-to video, hands down! As long as I have that on my shelf, I can make any kind of sauce or meal with it, probably including this one with minor tweaks. The exception to my simplicity rule is the Ball 'Pot Roast' or 'Beef Stew' or 'Beef Stroganoff' recipes. I love them, but even then I have started to can just the 'Stew Veggies Without the Beef' until I'm sick of cutting veggies, and then canned 'Beef Chunks' in another canning round when it was on sale and I had the time. That way I can open a jar of each and add them together giving me more veggies with the stew or pot roast. Or I can simply eat a can of 'Beef Chunks' on their own or the 'Stew Veggies' on their own. Sorry to ramble on... Pam, we appreciate everything you do! P.S. Added benefit to viewing, we get to see all of your neat pots and pans. Thanks to Jim for all of his work too. 8-)
I love that approach--very efficient! Thank you for sharing this idea. I will pass your thanks on to Jim--he loves it when people recognize his contribution. I just wish I could get him in front of the camera once in awhile, but is as very averse to that! LOL
Excellent video. I only wish I had teachers like you when I was in school. Hope all of your students know how blessed they are to have a teacher that explains things in easily understood ways and so completely researched. A huge thank you from a new canner.
Pam, I love your channel and your clear explanations, since I am new to canning. My husband made me return my Presto pressure canner because we have a glass top stove, so I bought the Presto Digital Pressure Canner. I live in Wisconsin and didn’t want an outdoor canning area like you have, because we can have very long bitter cold winters. I plan to only pressure can meats and vegetables (for now, at least) but if I decide to pressure can Spaghetti sauce I will follow the tested recipe in the Presto Digital Pressure Canner instruction and recipe book that came with the canner. It calls for only 2 1/2 lbs of ground beef or sausage, and only 1 cup of chopped onions (with a note not to increase the proportion of onions, peppers, or mushrooms). My uneducated guess is that the Bernadine version is still too thick, because of the extra pound of meat and extra cup of onions, even with the additional water you added.
First: I really appreciate your efforts and tend to follow your example. Frankly, I was ecstatic when your tests of the IP Max were positive and bought one that same evening. Love it - and the other 3 IPs in my pantry too. I was about to order the Presto Digital but now I think I will wait on that and just continue to use my old All American which needs constant babysitting.
@@RoseRedHomestead : I will probably still get one. Most of the stuff I can is broth or left over tomato veg chicken soup actually as I make a lot of it. The Presto will be fine for that. My big canner is over 50 years old now and doesn’t have a weight, just the petcock.
When canning chili with meat, the times are 90 mins for quarts and 75 mins for pints. Did see the times where less for spaghetti meat sauce. I wonder why the difference since both are very similar. I have always used the high temp in my All American for both.
Pam, relook at your video, specifically at the 14:29 count. It seems to me that it failed because you failed to allow the Presto to vent for 10 minutes. You turned the weight/vent to “seal” as you stated in the video and moved directly to “can” in the process. That is why it started the countdown so early and did not get up to temp. To clarify, you went from the fill jars step and put the vent on “seal” and instead of venting for 10 minutes, you went into direct countdown. Just an FYI to help you understand why this Presto load was a fail.
Thank you once again for your testing and teaching! I have been looking at Presto but think I will go with the old school canner now. Just a little tip...when I open tomatoe paste, I open both ends and push the bottom through in the pot. It comes out clean with no mess! Thanks again!
You are an awesome and trusted source for pressure canning. I recommend your channel often. Thank you for doing this test and making me feel confident that the Max is safe to can meat sauce. I really love the Max. It's perfect when canning for just 2 people. 💗🌷
Ok I HAVE to agree! I made Cream of Celery - and 3 of the 8 half pint cans actually sealed - I have followed the directions to a T - and had I done this in my pressure canner over a propane flame I would have been confident and 100% successful. I am running the 3 cans through again - we are in Central Florida so I can’t explain it… I KNOW that the pressure steam was exhausting almost the whole time - which was a concern to me. For THIS reason, I am keeping ALL cans/jars IN the fridge and will use them up within the month. I have been disappointed in this canning method and am going BACK to the age ole method. I just LOVE your scientific and proven methods! Thank you for leading the way to a healthier long shelf life of living! 🙏
The Presto digital has to vent. It will tell you when you are supposed to close the vent. You said it doesn't need to vent. The kill zone isn't reached if you don't vent it for the canning process. Make sure you vent it and it will reach the proper temperature.
I did allow it to vent, I just didn't explain that part very well. And some of it was off camera. These results were not compromised at all. I did not say it doesn't need to vent--perhaps you misunderstood. The Presto has a separate venting cycle while the Max does not. But the Max does vent, it is just part of the steps it goes through on its own. While venting is a critical step, sadly it does not ensure that food temperatures inside the jars get up into the kill zone. That depends a lot on the thickness of the food you are canning. And in this case, even with my adjustments, it did not make it.
Hi Rose. I have had really great luck with my canning. I believe that more is more in regards to safety when you can. I start out with clean jars and lids of course. And then I drop white vinegar in each jar before I fill it and shake it really well and pour out all the extra. The next thing I’ve always done is poured whatever I’m canning at its boiling point into the jars putting the lids on right away. That goes directly into the steamer oven. Which is a real luxury and came with the house we bought several years ago. The steamer oven acts just like a pressure cooker. Except I can fit a lot more jars in it and it’s a lot safer to operate. I have spaghetti with meat sauce. That is 3 to 4 years old and completely safe to eat. I really enjoy your channel. Thank you.
If you attempt the meat sauce again in the Presto, rule of thumb I was taught anytime meat is canned, whether cooked or raw, in soups or not, 90 min for quarts, 75 min for pints. Thanks for the great videos and for doing the testing. I checked the price of those probes........WOW! I couldn't afford those.
This is how I make An American Manwich style sauce. My authentic Italian Marinara is MUCH different, and Safe for Canning. 🤗 I use both my Presto and All American Pressure Canners as well. Always comes out Delicious! I do not trust the Insta Pot or any of those Electric "canners" as they do NOT maintain the correct temperature consistently for food that needs to be Pressure Canned. A proper Pressure Canner IS needed to Can food that you are certain is Safe for Your Family. 30+ years of Canning experience has taught me a Lot. 🤗💜
I understand what you are saying, and 50+ years of canning have taught me a lot as well. It is important to do what you feel is the safest way for you. As for me, I have welcomed the Max into my safe canning pots family, and I love to have options and to learn new things.
Safety First In my Canning. I love trying new things as well, but never at a cost to my Family's safety. They just aren't safe enough to trust yet. Maybe several years from now, but Definitely Not the ones out now.
If I understood the video where I got this from to bypass the warm cycle: If you hold the triangle button to the right of the center knob, hold it for 5 seconds and it’ll go straight to heat and you can skip the warming jars setting.
I am a very nervous canner and I am so grateful that you are so detailed! I love my MAX and have canned many things that you have suggested and am very pleased with the results. It is just me so the pint sized in everything works well. Therefore, the MAX is truly my saving grace, Thank you again for helping me and everyone else feel safe.
Thank you Rose - because of your videos I sent the digital presto back. I phoned presto on the matter and how upset I was at the safety issue - which they denied. Obviously they are advertising falsely and do not have their engineering on par! It costs a lot here in Canada - anywhere between 500-700. I got it on sale for 500 incl tax. That is way too much for "maybe I can can this, but not that"... and who knows without the gizmo! It is sad - as digital really would have been nice having a glass stove.
This re-do test is of the Presto digital canner was not done correctly according to the instruction book that is included with the canner! The regulator is to be pulled off until the canner has vented for ten minutes; at that time, the regulator is to be snapped back on and pointed to a “CAN” position. Steam will continue to escape until the air vent by the cover lock also lifts. The “CAN” light will then be lit up on the front display. Once the required canning temperature is reached, then “CANNING” will light up and the timer will start counting down. By not following these directions, you are not allowing the canner to reach proper temperature!!!
You can either pull the regulator off or move it to the "vent" setting, which I did. It works the same either way. Then I moved it to "can" when that cycle was indicated. I did it right and the results were not compromised, but I mangled my explanation at that point in the video! All proper instructions were followed.
With respect Pam, on page 14 of the Presto manual, the following bolded direction states "Remove The Regulator". On page 15 and again bolded it states "IMPORTANT: Confirm the regulator is not on the cover". I think Sheri is correct and that the canner has not been Vented.
@@JeannetteShoreland Except for all that steam that kept coming out of the canner while it was on vent. I have actually tried the venting cycle both ways--with and without the regulator on. Try it yourself and you will see!
seriously, if it is that easy to screw up your canning with the PDC, I'll take a hard pass on it. If "vent" isn't "vent" then what is it? As misleading as their misleading advertising leading people to believe they are approved by USDA.
@@DogsRGr8 Perfectly legitimate conclusion, which I support! I still maintain that the safest and frankly the least fussy is the good old stove top pot like my Presto 23 quart aluminum one that holds 7 quarts, or the great All American canner in various sizes.
I love your videos! You always make sure to thoroughly explain the reasoning behind your processes and your information is invaluable. Thank you for being such a good teacher!
I really like that the instant pot gives you a readout on the screen. Now, over time the accuracy may fail but since you have a readout tool you could easily test that. I'm glad I watched this video after the other one because this does change my mind a bit when it comes to which one to consider.
I will not be canning meat sauce in the presto. I will either use by stove top canner or can the sauce and meat separately to combine at meal time. No sense in getting sick. Thank you for all your hard work and by now you must be tired of making meat sauce.
I appreciate your honesty and expertise. I'm planning to process chili in my Presto Digital Canner (for the first time) next week. Based on this video, I'll make it thinner than usual and thicken it up prior to serving. I could break out the big stove top canner, but the digital has completely spoiled me. Thanks again.
Thanks so much for your information. I want to buy one so I was reading the Presto manual, I saw in your video minute 14:47 that's missing a step. in the manual page 7 IV Venting 13 it says that has to vent, probably this missing step provoke that the presto did not rich the kill zone. I truly appreciate your dedication and love for what you do.
Miss Pam, thank you for this re-do and an updated recipe on the Bernardin tested recipe. I appreciate all the hard work you do to enlighten us on the Presto canner vs the IMax Pro canner. Love your channel!!!!!
Thanks Pam for the re-do. I thought to myself, well maybe I’ll get a data logger and see what the kill zone is at sea level. Nope! Not going to pay $500 for the data logger :-). Thanks for all you do and the money you spend doing it!
cecilia: Pam stated to increase the time to 75 minutes for pints and 90 minutes for quarts in all canners when doing for meat sauce, especially when it is really viscus. Jim
I would love to know how it would do with canning beans. Thank you so much for all the hard work and testing you do for us all so we can make informed decisions for our food safety.
You are simply amazing. I have never had the nerve to can in the electric pressure cooker and didn't think about any way to measure temp within the vessel..Thank you thank you for this. This is the second one of your videos that I found and loved. Awesome.
I really love your videos. This video left me scratching my head a bit. I am wondering if all your data is skewed because you never let the canner VENT!? You put the jars in, put the lid on and then CLOSED the vent so it never got a chance to vent (14:38). It needs to vent for 10 minutes and it will TELL YOU when you need to put the regulator on. If it never expelled all the air because it was not allowed to vent properly, would that change the temps and perhaps be the reason it never got to the kill zone? Just asking because I don't want to screw up my own stuff.
Thank heaven for you! Your knowledge & education are invaluable to me - I cannot express how thankful & appreciative I am for you. Since I've never prepped or canned anything in my life, emergency or otherwise.... but times are different now..I'm scared & can't ignore the overwhelming pit in my stomach (maybe a mother's instict) like I need to prepare & protect my family from a now violent radical scary country/gov I no longer recognize or trust - JUST IN CASE. (maybe naively - always trusted & felt safe in my own country😢) Thankfully while educating myself on how to prepare for any & all emergencies I found you - I trust you 100% will follow your recommendations/recipes/tools. You've given such peace of mind in how to safely nourish my elderly mom, love of my life since 14yrs old & my "babies" (21 yr old twin girls, 23 yr old son) THANK ❤ YOU ❤ RED! 🤗🤗🤗🤗🤗🤗🤗🤗🤗
My goodness...thank you so much for your kind words. I am so glad you found us as well. And I believe you are right to be concerned about food security in times like these. And you are starting off right by getting yourself educated! Way to go!
Thank you for your testing. I am new to pressure canning and will only do small batches. I bought the IP Max and you made me trust it more. I appreciate the hard work and thorough testing you have done.
My comment was removed in another group because I talked about your research testing the Nesco with your "gadget". I trust your research with the "gadget."
Thank you so much for your hard work. I use the presto all the time. I did notice (starting at 14:19) that when you moved the regulator to can you had just pressed the arrow button to proceed with the next step. It should have beeped with directions to move the regulator to can. Love your videos!
Pam, I so much appreciate your science based teaching, testing, and sharing with us. As I have mentioned before, new to all this...still waterbath canning, but now feel confident to go to next level. Don't think that would have happened without you. Out of all the videos I have watched, you are by far the most informative, precise, and knowledgeable of all. Your constant science based information to keep you and your family safe, keeps us safe as well. For that, dear dear lady, I thank you from the bottom of my heart. God bless you and Jim. (P. S. Why weren't you my college professor? Bet I could have actually learned, and not just memorized. ).
Thank you for testing this so thoroughly! I've been wanting to purchase a small batch canner. Now I know the Instant Pot Max will be the one for our needs. .
Thanks for the re-do. The other day I canned some meat sauce in my regular pressure canner. I did it a little differently, though. I filled the jars almost half full of the meat and then added the sauce, mixing it as I de-bubbled. It moves freely in the jars, so I hope it is the right consistency.
I do not own a Presto Precise Digital Canner, but I have viewed the demo video for it on the Presto company’s RUclips channel. That demo shows that after you add the filled canning jars to the canner following the Warming Phase, there is supposed to be a Venting Phase where the pressure regulator is left off of the lid when you press the forward button. This seems similar to what is done when using a cook top pressure canner. The Presto canner then displays a venting icon until it senses that there is enough steam built up to apply the pressure regulator and turn the regulator to the Canning position. When pressure has reached canning pressure, the icon changes to a Canning icon. Now, I did not see this Venting Phase being done in Pam’s video. It is possible that she did perform it, but it was somehow edited out of the video. However, if she did accidentally skip the Venting Phase and applied the pressure regulator in the Canning position before there was any steam built up in the canner, it could certainly explain why the canner never reached the proper temperature, regardless of the viscosity of the recipe being used for the meat sauce.
I can assure you that proper procedure was followed. I also did yet a 3rd video testing the Presto and it failed for the third time. Here is the link: ruclips.net/video/NT2HzEVeDxc/видео.html I was very disappointed. It is also in this video that I made the only recommendation I have ever made contrary to the USDA which is to thin down the recipe and to process this meat sauce not for the recommended 60/70 minutes for pints/quarts, but the more traditional 75/90 minutes for pints/quarts in other recommended recipes.
@@RoseRedHomestead - Thanks so much for responding. I did go and watch the video which you linked. I liked that you decided to test the meat sauce recipe in your manual pressure canner in addition to the electric canners. I am interested in small batch canning and I purchased the Instant Pot Max because I primarily pressure can pints, not quarts. I also like that the Max displays the temperature that it is measuring, which gives me an extra layer of reassurance that the processing is correct. It is really a shame that the USDA no longer has funding to test the innovations that the home food preservation industries are bringing to market. I am not sure how the university extension offices are managing to fund any research. You are really the only non-industry-related third party that I have been able to find who is trying to measure the performance of these devices. Do you have any plans to investigate any of the alternatives to water bath canning, such as the domed steam canners or the low pressure cycles that some of the electric canners offer? I saw that some of the university extension offices have done some testing of what they call atmospheric steam canners, but I have not found anything on the low pressure canning cycles for high acid foods.
Only one question. Could the power strip failure have impacted the Presto's ability to reach temperature? I love what you do because you remind me of my mother when she was younger. She was a home ec teacher back when it was in the schools. I have been canning plain meats, veggies and fruits. Now, I boil my hamburger meat with some bullion. Then refrigerate the pot overnight to let the fat solidify on the top. I remove the fat and can the plain cooked meat. I have turned that fat into candles.
I just got thru watching your redo of the meat sauce recipe. I noticed you did not leave the regulator OFF of the canner to vent and you advanced to canning mode before it came up to pressure. I am learning to use a Presto because, I too live in Colorado. Thanks to you I am enjoying it very much. I sincerely hope this is the reason it did not come up to the kill zone.
You are correct. Presto now says you can leave the regulator on and turn it to the "vent" setting and it works the same. The results were not compromised as a result of that.
It is really good. My most favorite meat sauce is in the Bernardin book, but you need to process it 75 minutes for pints or 90 minutes for quarts instead of what they recommend.
I hear you say 4 tablespoons of salt, whereas the listed recipe says 4 teaspoons. Which did you use? By the way, you are my new hero. I am absorbing all of your videos like a sponge!
I don't want to be a downer and I'm not trying to be rude, but I did notice that when you filled the jars for the Presto, the screen said fill jars and you pushed the arrow. The next phase should have been the venting stage for 10 minutes, but I noticed you set the gauge to can instead of vent. It should have warned you about the vent but maybe it didn't. This could have varied your test results. I do have one of these canners and love it. I do love the science you bring for canning and love that you are doing these tests for 'us' so we can make informed decisions. Thanks for everything you do.
If you read other comments below this video you will see that I stated I did vent it but just got my explanation mixed up. The manufacturer's instructions were followed carefully. Thanks for your comment.
Great video Pam, I appreciate the fact that you show what doesn't work as much as what does and offer a possible explanation for the reason. I'm encouraged by your results with the IP MAX. I've just bought the IP Pro Plus - the only electric pressure cooker with a canning function made for the UK market (as far as I am aware) and only released here a few weeks ago. The IP Pro Plus is virtually identical to the IP MAX and I believe it has now replaced it. (I think some people in the UK have imported other electric pressure canners and use power transformers but I'm not happy doing that.) So far, I haven't actually processed anything; I'm a 'newbie' to canning and want to learn about it first so your videos are really helpful, thank you.
Hi there, how are you going with the pro plus? I have just ordered one here in Australia ( feeling a little nervous also, would love to know how your finding it ?
@@bobstar8773 Hi, I've been a bit distracted preparing for Christmas over the last few weeks so I haven't used it very much but intend to do more now. One thing that makes it easier to use in the UK is the fact that inhabited areas are all below 2,000 feet and mostly below 1,000 which means that the 15psi setting is more than adequate. It is generally very easy to use despite the lack of recipes and information available from Instant Pot. I really like the fact that you can control it from your phone (setting the wi-fi link up wasn't the easiest though ... I discovered my phone was too old) and having an automatic pressure release takes any 'fear' about pressure cookers away (for canning the 'natural' release is used so you don't touch it). I was one of those people who didn't like the 'steam train' rush of pressure release when done manually and also have a Ninja 15-in-1 which has an automatic pressure release. I've done some meals in jars (beef & veg stew - hot fill - and chicken - cold raw packed) and a little bit of water bathed pickled beetroot - it really is an easy appliance to use. As I said, not very much or very 'adventurous' but canning is completely new to me so I'm taking it slowly. I bought a couple of books as guides for 'safe' canning recipes (Ball and the USDA Complete Guide to Home Canning - you can get an 'older' version, free pdf download of the USDA one; I don't think there are many changes compared to the most recent one). I think the biggest criticism many people have is the size of the IP Pro+ which restricts the number and size of jars you can fit in. For me, this was one of the reasons I bought it. I cook for one and have an upper limb disability plus severe arthritis in both hands. The combination of my physical restrictions and living on my own meant that a large, stove top canner simply isn't a realistic or necessary option for me - I wouldn't be able to move it and I'm happy gradually increasing my shelf-stable homemade 'ready meals'. Apart from the excellent information offered by RoseRed Homestead (Pam), I have joined a couple of 'sensible' FB groups which helps especially if I need some advice. I don't follow 'rebel' canning practices - my health is worth more than the risk. I hope you enjoy using your IP Pro+ ... I would love to hear what you do.
Thank you so much for that reply Elizabeth , I can’t wait to receive it too. I feel the same about doing smaller batches I think it will really suit me. It’s a shame there isn’t more info on the instant pot pro plus… hopefully in time more info will get put out ❣️
Pam ... I've just watched this video again (can't have too much of a good thing and I'm learning so much from you - thank you). Anyway, I noticed the amount of salt you added. You said (and it looked like), 4 TABLESPOONS of salt ... the recipe called for 4 TEASPOONS of salt. Apologies if this has been mentioned before but if you did add too much and haven't tasted it yet, you might find it a 'bit' salty. (FWIW, it's a similar mistake to one I made many years ago when I also misread teaspoons as tablespoons ... long story that I won't bore you with but suffice to say, I ended up with gravy that you could cut with a knife because of the amount of flour and was very salty.)
Rose thank you so much for the video. I recently purchased the Max but haven't opened the box. I never canned but recent started dehydrating cucumbers, apples and bananas. Was a lot of rain in Fairview hts Il. So some cucumbers didn't survive!! I planted a few more and will install a trellis. Still very warm here. Nothing beats a failure but a try. I thought about purchasing the Presto but a bit costly. I feel comfortable going forward using the Max. I like the size since I'm single. Can also double up the batch if needed for some family members. Thanks again!!!
thank you for taking the time to do this video.. greatly appreciated.. i will be using this recipe and canning it but will have my brother use his stove top canner to can it for me.... have a wonderful day..
Thank you so much for this video. I have been on the fence about purchasing the Presto (got the Max after your review, and LOVE using it). You (and your science) are AMAZING.
I was using the USDA/Bernardin guidelines just like Presto says. I was not using any recipe from the Presto booklet. If their advertising is accurate, then it should have worked with USDA guidelines.
Thank you for going through the long and grueling work. I appreciate your findings on this topic. I'm looking at purchasing a new pressure canner for the first time. I'm overwhelmed with types, styles, performance, cost. I really do appreciate all your insight, experience and you personal research on all these different contraptions, I have a glass stove is it still safe to can on there? or best to go electric? What brand... I don't have $800.to spend on the best, but I don't want to buy cheap that will break down in a yr. And what you've proven is also very valuable to me... food safety!!! Well, just wanted to say "ThankYou"🌹 for all that you do and share with us❣️
Thank you for all of your work! I love your channel😍 When I use my presto I don’t put the cap on until it beeps and will actually say to put it on the canning function. You said you put it on “canning” and the presto didn’t indicate you should put it on “canning” and was still on “heating” maybe that could be a factor.
Thanks, Lisa. I muddled my explanation at that point in the video, but actually did what the instructions called for, so there was no error and the outcome was not compromised. I will use the Presto for pressure canning some foods, but not thicker meat sauce.
I’ve always had a concern about the electric canners. I’ve used my 21 qt All American stove top pressure canner for many years and have stored some jars for over a year without any problems. I feel like I have more control when a pressure canner has a gauge that I can watch. Thanks so much for making these informative videos, they are very helpful.
Those of us new to canning would rather jump in with the electric for many different reasons. I’m learning both at the same time and my experience with the max is exhilarating but my experience with my Presto stovetop has been nothing but borderline heart-attack anxiety, for multiple reasons. I kind of hate it. But I still have to use it for quarts for now.
Thanks for the video! Another good outcome for the Max. I'm really hoping they release it in the UK so I can purchase without complex shipping. Love all your videos, I've learnt so much!!!
I love your videos they are straight to the point and informative. I'm confused if the sauce is under the kill zone of 240. You're still going to keep it? Did I miss something. I'm not criticizing, I'm curious. In case I want to make it. Is it still safe to eat?
I really appreciate all the work you put into this video! Even though it didn’t turn out the way you had hoped. I have learned a great deal from it. Thank you!
Thank you for this, I make a lot of chilli and Italian meat sauce for my lasagne and bolognese recipes so I was hoping ground beef would be great in this canner. I’ll use beef chunks in future for these recipes and go easy on the “fillers”.
I think I’m missing something? You verbalize 4 T. Salt but recipe says 4 t. ? I don’t think 4 T. would hurt anything, especially with the large quantity this will make, just wondering how much salt. I do think the world of you, especially doing a redo video & being transparent, responsible & thorough. 🌹 Ps/ what did you wind up doing with your sauce? Did you freeze it instead?
Hi Pam, I understand you're done with the meat sauce, and I think I've read that you're no longer working with the PPD. Do you think your quart results might have been impacted by not venting the PPD? I think another person or two has asked about this -- I'm not finding your response. Thanks for all you do :D.
Thank you so much for all the research you’ve put into this. I ordered an IP Max. I will be testing it soon. I also wanted to order a Presto, but, it was out of stock. I’ve been keeping a running list of your results: IP Max: Safe: Asparagus, raw pack chicken, pinto beans, green beans, salsa at correct pH, Boston baked beans & now altered Bernardin meat sauce recipe. Presto Digital Pressure Canner: Safe: ground beef, pinto beans, raw pack chicken, green beans, broth. Not Safe: meat sauce or any viscous item. I hope I didn’t miss anything! Do you feel it is safe to can other similar items? For example, I get fresh black eyed, cream, purple hull & other types of peas from the farmer here locally. I’d like to try canning them using my IP Max. Thanks again for all you do to help us can safely!
Your in depth study of these things is so appreciated. Brilliant and completely trustworthy to me. Thank you so much for so much effort!
You are so welcome. thank you for your kind comments.
Hear, hear! 👂
I love your absolute honesty. If something doesn't work, that's just the way it goes, learn from it and move on.
I've watched others that say "my kitchen, my rules", which I appreciate, because I too like to do things my own way, but, for some reason canning food makes me nervous. I read directions at least twice, then read them again to make sure I've done it exactly right. Thank you for being such a helpful teacher.
I appreciate that! And good for you for reading directions! You would be surprised how many people don't!
I always learn and appreciate your videos. Hope you were able to process your Sauce from the Presto canner using your other canner. Thank you so much for your wonderful teachings and honesty. So very interesting. Blessings.
@@dottyebishop247 Yes, I re-processed them and they are fine. Thank you--I appreciate your kind words.
I’ve been waiting to see how this came out. I appreciate more than you know all the work that goes into this, thank you.
You are welcome.
Thank you for your professional experiments and data. I, for one, really, really appreciate it. Your scientific expertise is a big help to all the canners of the world.
Thank you so much.
I agree 💯
Thank you so much for all your hard work you do on the videos. I have visited many channels about canning, but you are the only one that I trust 100%
❤️👍
Thanks.
Wow, thank you! I really appreciate that.
Hi Pam! I was considering buying the Presto for some light canning, (not a prepper here 😊) was wanting to make sauce, broths, maybe some jams, jellies, chicken. Well this test is making me shy away from the presto, because of the fail, If you notice the processing time on this recipe says 90 on top and 75 minutes down in the instructions! I think with less meat, it maybe doable, but I want to see test results. After thinking about jarred sauces sold on store shelves, there isn't much meat in them. I haven't bought the Presto yet, I do need one that is easier as I have some physical challenges. Thank you for all you do. 🫙🥫 I love your channel, NHNancy ❤️
I'm wondering if it would work better on just the sauce as you rightly said there is very little meat in shop bought .considering the presto is expensive you would think it would do it all
I noticed what appears to be a time discrepancy, too! I would have thought, since the rule of thumb seems to be 90 minutes for quarts of ground meat, or any meat for that matter, that it would have been 90 minutes. especially with that amount of meat!!
First of all I want to say thank you for your expertise and knowledge, I am writing this comment two years after the launch of this video. I just purchased my presto digital canner in January of 24. I did a lot of my own reading and videos and you helped me decide on canner that was best for me. I have a comment on this video, I believe you skipped the ten minute vent cycle. At least that’s what I thought I saw . I watched as you filled jars, secured lid, and when you advanced cycle from “fill “ jars to can, but then you said you were moving pressure regulator from vent to can. If this is what happened, then the canner didn’t vent properly and maybe that is why the canner didn’t work properly.
Yes! She needs to redo it properly
Yes, I've had my canner for just a month, and watched this video several times. I reread my Presto instructions, and they very clearly state that the regular must not be on the canner during the 10 minute vent time. I agree that this mistake caused the temperature not to reach the appropriate levels.
Thank you for this video. Always appreciated! Over the years I've slowly gravitated towards 'ingredient canning' rather than the entire recipe of something canned up. For me, it just seems simpler. That's the first thing I thought of when I read this recipe. Wonderful to have something with so much flavor ready to go but not if it causes too much trouble. That is why I absolutely LOVE canned 'Ground Beef with Onions' and your video on this is THE go-to video, hands down! As long as I have that on my shelf, I can make any kind of sauce or meal with it, probably including this one with minor tweaks. The exception to my simplicity rule is the Ball 'Pot Roast' or 'Beef Stew' or 'Beef Stroganoff' recipes. I love them, but even then I have started to can just the 'Stew Veggies Without the Beef' until I'm sick of cutting veggies, and then canned 'Beef Chunks' in another canning round when it was on sale and I had the time. That way I can open a jar of each and add them together giving me more veggies with the stew or pot roast. Or I can simply eat a can of 'Beef Chunks' on their own or the 'Stew Veggies' on their own. Sorry to ramble on... Pam, we appreciate everything you do! P.S. Added benefit to viewing, we get to see all of your neat pots and pans. Thanks to Jim for all of his work too. 8-)
I love that approach--very efficient! Thank you for sharing this idea. I will pass your thanks on to Jim--he loves it when people recognize his contribution. I just wish I could get him in front of the camera once in awhile, but is as very averse to that! LOL
I loved your input! I haven’t started canning yet, so this was helpful advice for me! ❤️
@@adesignbyangie4645 Pam is the best teacher!
Great idea to do some ingredients separately so they can be used in different ways.
Excellent video. I only wish I had teachers like you when I was in school. Hope all of your students know how blessed they are to have a teacher that explains things in easily understood ways and so completely researched. A huge thank you from a new canner.
Wow, thank you! So glad to hear you have started canning! That is great!
Pam, I love your channel and your clear explanations, since I am new to canning. My husband made me return my Presto pressure canner because we have a glass top stove, so I bought the Presto Digital Pressure Canner. I live in Wisconsin and didn’t want an outdoor canning area like you have, because we can have very long bitter cold winters. I plan to only pressure can meats and vegetables (for now, at least) but if I decide to pressure can Spaghetti sauce I will follow the tested recipe in the Presto Digital Pressure Canner instruction and recipe book that came with the canner. It calls for only 2 1/2 lbs of ground beef or sausage, and only 1 cup of chopped onions (with a note not to increase the proportion of onions, peppers, or mushrooms). My uneducated guess is that the Bernadine version is still too thick, because of the extra pound of meat and extra cup of onions, even with the additional water you added.
I think that is a great choice!
First: I really appreciate your efforts and tend to follow your example. Frankly, I was ecstatic when your tests of the IP Max were positive and bought one that same evening. Love it - and the other 3 IPs in my pantry too. I was about to order the Presto Digital but now I think I will wait on that and just continue to use my old All American which needs constant babysitting.
The Presto is a good canner and I will use it for lots of my canning. However, I just won't use it for thicker meat sauces.And I love the Max!
@@RoseRedHomestead : I will probably still get one. Most of the stuff I can is broth or left over tomato veg chicken soup actually as I make a lot of it. The Presto will be fine for that. My big canner is over 50 years old now and doesn’t have a weight, just the petcock.
@@RoseRedHomestead I ordered the Insta pot Max as well after watching your video.
@@joysmith6729 I 💝 my IP MAX, thanks to Pam’s videos.
When canning chili with meat, the times are 90 mins for quarts and 75 mins for pints. Did see the times where less for spaghetti meat sauce. I wonder why the difference since both are very similar. I have always used the high temp in my All American for both.
I might be tempted to do that as well. For my videos, I feel I have to follow tested guidelines. I am truly baffled by this outcome.
@@RoseRedHomestead It surprised me as well. I wonder if the Presto can only handle the pints in this situation?
I always enjoy your videos. You are a fantastic teacher. I truly appreciate how much work that you and Jim put into your recipes and videos .
Pam, relook at your video, specifically at the 14:29 count. It seems to me that it failed because you failed to allow the Presto to vent for 10 minutes. You turned the weight/vent to “seal” as you stated in the video and moved directly to “can” in the process. That is why it started the countdown so early and did not get up to temp. To clarify, you went from the fill jars step and put the vent on “seal” and instead of venting for 10 minutes, you went into direct countdown. Just an FYI to help you understand why this Presto load was a fail.
I have this canner and it has temped perfectly for me.
That's what I was wondering.
Thank you so very much for all you do! You are my go to for safeness! I truly appreciate you!
You are so welcome. Thanks for your comments.
Thank you so much for the redo--all data is good data, because we are informed.
Thank you for thinking of it like that.
Thank you once again for your testing and teaching! I have been looking at Presto but think I will go with the old school canner now.
Just a little tip...when I open tomatoe paste, I open both ends and push the bottom through in the pot. It comes out clean with no mess!
Thanks again!
What a great tip! I love that and will most certainly be doing it that way from now on! Thank you!
That's how my Mom taught me to do it. Much easier and gets it all out quickly.
You are an awesome and trusted source for pressure canning. I recommend your channel often. Thank you for doing this test and making me feel confident that the Max is safe to can meat sauce. I really love the Max. It's perfect when canning for just 2 people. 💗🌷
Thank you! I love the Max as well! I appreciate your comments.
Hey Sis 👋. Hope you've had a good canning season.🙏
@@hootowlholler3760 Hi there, Hoot. I've really enjoyed my canning and plan to do more once it cools off. Blessings, my friend. 🤗💗
Ok I HAVE to agree! I made Cream of Celery - and 3 of the 8 half pint cans actually sealed - I have followed the directions to a T - and had I done this in my pressure canner over a propane flame I would have been confident and 100% successful. I am running the 3 cans through again - we are in Central Florida so I can’t explain it… I KNOW that the pressure steam was exhausting almost the whole time - which was a concern to me. For THIS reason, I am keeping ALL cans/jars IN the fridge and will use them up within the month. I have been disappointed in this canning method and am going BACK to the age ole method. I just LOVE your scientific and proven methods! Thank you for leading the way to a healthier long shelf life of living! 🙏
Sorry - 5 of the 8 cans sealed - the 3 that didn’t I am sending through again
Thank you for all you do, I appreciate all the time and energy you both put in.
You are welcome. Thanks for watching.
The Presto digital has to vent. It will tell you when you are supposed to close the vent. You said it doesn't need to vent.
The kill zone isn't reached if you don't vent it for the canning process.
Make sure you vent it and it will reach the proper temperature.
I did allow it to vent, I just didn't explain that part very well. And some of it was off camera. These results were not compromised at all. I did not say it doesn't need to vent--perhaps you misunderstood. The Presto has a separate venting cycle while the Max does not. But the Max does vent, it is just part of the steps it goes through on its own. While venting is a critical step, sadly it does not ensure that food temperatures inside the jars get up into the kill zone. That depends a lot on the thickness of the food you are canning. And in this case, even with my adjustments, it did not make it.
@@RoseRedHomestead thanks
I did misunderstand. Love your channel. Be blessed
Thank you for all your consistent and brilliant experiments. It means so much to me ... And all of us for sure! You're a blessing to us
Wow, thank you! You are so welcome.
I agree ! What a treasure to discover on the internet.
Hi Rose. I have had really great luck with my canning. I believe that more is more in regards to safety when you can. I start out with clean jars and lids of course. And then I drop white vinegar in each jar before I fill it and shake it really well and pour out all the extra. The next thing I’ve always done is poured whatever I’m canning at its boiling point into the jars putting the lids on right away. That goes directly into the steamer oven. Which is a real luxury and came with the house we bought several years ago. The steamer oven acts just like a pressure cooker. Except I can fit a lot more jars in it and it’s a lot safer to operate. I have spaghetti with meat sauce. That is 3 to 4 years old and completely safe to eat. I really enjoy your channel. Thank you.
Thank you so much for redoing this process. I have complete confidence in your videos.
Thank you so much.
Oh that looks so good I want to eat it right out of the pot.Thank you for all your time and effort for these videos to keep us safe.
You are welcome. The meat sauce really is a good recipe--very tasty!
Pam: Thanks, this video saved me from making a purchase, that I might have later regretted. I will stear clear of the Presto electric canner.
I have owned this house for 10 months and I don't know where my breaker box is! That is something my PA and I will need to find tomorrow.
If you attempt the meat sauce again in the Presto, rule of thumb I was taught anytime meat is canned, whether cooked or raw, in soups or not, 90 min for quarts, 75 min for pints. Thanks for the great videos and for doing the testing. I checked the price of those probes........WOW! I couldn't afford those.
I was wondering about time, be nice see if 90 min would get quarts into kill zone?!?!!
This is how I make An American Manwich style sauce. My authentic Italian Marinara is MUCH different, and Safe for Canning. 🤗 I use both my Presto and All American Pressure Canners as well. Always comes out Delicious! I do not trust the Insta Pot or any of those Electric "canners" as they do NOT maintain the correct temperature consistently for food that needs to be Pressure Canned. A proper Pressure Canner IS needed to Can food that you are certain is Safe for Your Family. 30+ years of Canning experience has taught me a Lot. 🤗💜
I understand what you are saying, and 50+ years of canning have taught me a lot as well. It is important to do what you feel is the safest way for you. As for me, I have welcomed the Max into my safe canning pots family, and I love to have options and to learn new things.
Safety First In my Canning. I love trying new things as well, but never at a cost to my Family's safety. They just aren't safe enough to trust yet. Maybe several years from now, but Definitely Not the ones out now.
I am so happy that you are so diligent in your processes. I trust your word. Thank you
You are so welcome, Jim
If I understood the video where I got this from to bypass the warm cycle:
If you hold the triangle button to the right of the center knob, hold it for 5 seconds and it’ll go straight to heat and you can skip the warming jars setting.
Love how you keep all the results in the video, even the disappointments. For me, this is comforting and instructional. Nice job! 👍
Thank you very much!
I think that's why I come here for the final say.
Even though I watch lots of channels... she's my final choice.
I am a very nervous canner and I am so grateful that you are so detailed! I love my MAX and have canned many things that you have suggested and am very pleased with the results. It is just me so the pint sized in everything works well. Therefore, the MAX is truly my saving grace, Thank you again for helping me and everyone else feel safe.
Thank you Rose - because of your videos I sent the digital presto back. I phoned presto on the matter and how upset I was at the safety issue - which they denied. Obviously they are advertising falsely and do not have their engineering on par! It costs a lot here in Canada - anywhere between 500-700. I got it on sale for 500 incl tax. That is way too much for "maybe I can can this, but not that"... and who knows without the gizmo! It is sad - as digital really would have been nice having a glass stove.
Love your videos. I'm binge watching. I also enjoy several other homestead channels. I'm happy I found yours. Love the science
This re-do test is of the Presto digital canner was not done correctly according to the instruction book that is included with the canner! The regulator is to be pulled off until the canner has vented for ten minutes; at that time, the regulator is to be snapped back on and pointed to a “CAN” position. Steam will continue to escape until the air vent by the cover lock also lifts. The “CAN” light will then be lit up on the front display. Once the required canning temperature is reached, then “CANNING” will light up and the timer will start counting down. By not following these directions, you are not allowing the canner to reach proper temperature!!!
You can either pull the regulator off or move it to the "vent" setting, which I did. It works the same either way. Then I moved it to "can" when that cycle was indicated. I did it right and the results were not compromised, but I mangled my explanation at that point in the video! All proper instructions were followed.
With respect Pam, on page 14 of the Presto manual, the following bolded direction states "Remove The Regulator". On page 15 and again bolded it states "IMPORTANT: Confirm the regulator is not on the cover". I think Sheri is correct and that the canner has not been Vented.
@@JeannetteShoreland Except for all that steam that kept coming out of the canner while it was on vent. I have actually tried the venting cycle both ways--with and without the regulator on. Try it yourself and you will see!
seriously, if it is that easy to screw up your canning with the PDC, I'll take a hard pass on it. If "vent" isn't "vent" then what is it? As misleading as their misleading advertising leading people to believe they are approved by USDA.
@@DogsRGr8 Perfectly legitimate conclusion, which I support! I still maintain that the safest and frankly the least fussy is the good old stove top pot like my Presto 23 quart aluminum one that holds 7 quarts, or the great All American canner in various sizes.
I love your videos! You always make sure to thoroughly explain the reasoning behind your processes and your information is invaluable. Thank you for being such a good teacher!
I appreciate that! Thank you for watching.
I just bought an IPot Max and am so grateful for all the videos you've done on this product for pressure canning
I really like that the instant pot gives you a readout on the screen. Now, over time the accuracy may fail but since you have a readout tool you could easily test that. I'm glad I watched this video after the other one because this does change my mind a bit when it comes to which one to consider.
I will not be canning meat sauce in the presto. I will either use by stove top canner or can the sauce and meat separately to combine at meal time. No sense in getting sick. Thank you for all your hard work and by now you must be tired of making meat sauce.
Sounds great!
I appreciate your honesty and expertise. I'm planning to process chili in my Presto Digital Canner (for the first time) next week. Based on this video, I'll make it thinner than usual and thicken it up prior to serving. I could break out the big stove top canner, but the digital has completely spoiled me. Thanks again.
That should work just fine!
Pam I bought the Nesco thinking it was okay. Can I can this recipe in it? Do I need to thin it down more? Will that help it to be safe?
Thanks so much for your information. I want to buy one so I was reading the Presto manual, I saw in your video minute 14:47 that's missing a step. in the manual page 7 IV Venting 13 it says that has to vent, probably this missing step provoke that the presto did not rich the kill zone. I truly appreciate your dedication and love for what you do.
Thank you for this very much Pam and Jim! Much love and respect for you both!💕
I’m a science person myself, and I truly appreciate your data! I love concrete data. Thank you so much for testing this for all of us!
Thank you! I really appreciate your kind comments.
Thank you for the redo, and the honest results!
Miss Pam, thank you for this re-do and an updated recipe on the Bernardin tested recipe. I appreciate all the hard work you do to enlighten us on the Presto canner vs the IMax Pro canner. Love your channel!!!!!
You are so welcome! Thank you so much.
Thanks Pam for the re-do. I thought to myself, well maybe I’ll get a data logger and see what the kill zone is at sea level. Nope! Not going to pay $500 for the data logger :-). Thanks for all you do and the money you spend doing it!
Thank you for all the time and effort you have put into this recipe and testing. We truelyly appreciate it.
My pleasure 😊. Your appreciation means a great deal to me--thank you.
😥😭 I am so sad. I was so hoping it would be good news. I will need to invest in another canner. I thank you for helping to keep us safe.
cecilia: Pam stated to increase the time to 75 minutes for pints and 90 minutes for quarts in all canners when doing for meat sauce, especially when it is really viscus. Jim
I just love everything you do. Especially, your integrity ❤
I would love to know how it would do with canning beans. Thank you so much for all the hard work and testing you do for us all so we can make informed decisions for our food safety.
All your news is good because it's informative. Just found your channel a few weeks ago and very much appreciate your excellent presentations.
You are simply amazing. I have never had the nerve to can in the electric pressure cooker and didn't think about any way to measure temp within the vessel..Thank you thank you for this. This is the second one of your videos that I found and loved. Awesome.
John: Thank you for for watching our videos. Jim
@@RoseRedHomestead Can I ask, what is that data logger and where would you find one? That is fascinating..
Thank you for sharing your expertise. I look forward to trying this recipe.
Im thrilled to have found your channel. Thank you for all of your hard work! I'll be canning this sauce soon.
Thank you! We are glad you found us as well.
I really love your videos. This video left me scratching my head a bit. I am wondering if all your data is skewed because you never let the canner VENT!? You put the jars in, put the lid on and then CLOSED the vent so it never got a chance to vent (14:38). It needs to vent for 10 minutes and it will TELL YOU when you need to put the regulator on. If it never expelled all the air because it was not allowed to vent properly, would that change the temps and perhaps be the reason it never got to the kill zone? Just asking because I don't want to screw up my own stuff.
Thank heaven for you!
Your knowledge & education are invaluable to me - I cannot express how thankful & appreciative I am for you.
Since I've never prepped or canned anything in my life, emergency or otherwise.... but times are different now..I'm scared & can't ignore the overwhelming pit in my stomach (maybe a mother's instict) like I need to prepare & protect my family from a now violent radical scary country/gov I no longer recognize or trust - JUST IN CASE.
(maybe naively - always trusted & felt safe in my own country😢)
Thankfully while educating myself on how to prepare for any & all emergencies I found you - I trust you 100% will follow your recommendations/recipes/tools.
You've given such peace of mind in how to safely nourish my elderly mom, love of my life since 14yrs old & my "babies" (21 yr old twin girls, 23 yr old son)
THANK ❤ YOU ❤ RED!
🤗🤗🤗🤗🤗🤗🤗🤗🤗
My goodness...thank you so much for your kind words. I am so glad you found us as well. And I believe you are right to be concerned about food security in times like these. And you are starting off right by getting yourself educated! Way to go!
Your videos are excellent. After a long break from preserving food, your insight and methods allow me to resume at a very informed level. Blessings.
Great to hear!
Thank you for your testing. I am new to pressure canning and will only do small batches. I bought the IP Max and you made me trust it more. I appreciate the hard work and thorough testing you have done.
You are welcome. I really do trust the Max and use it all the time for small batch pressure canning.
My comment was removed in another group because I talked about your research testing the Nesco with your "gadget". I trust your research with the "gadget."
Thank you so much for your hard work. I use the presto all the time. I did notice (starting at 14:19) that when you moved the regulator to can you had just pressed the arrow button to proceed with the next step. It should have beeped with directions to move the regulator to can. Love your videos!
I did it right but didn't explain it very well.
@@RoseRedHomestead thank you so much for your time!
@@onThisJourney You are very welcome.
Thank you for your videos. There really isn't anything out there for canning with the Max. I really appreciate you putting some out.
You are so welcome! More to come.
Pam, I so much appreciate your science based teaching, testing, and sharing with us. As I have mentioned before, new to all this...still waterbath canning, but now feel confident to go to next level. Don't think that would have happened without you. Out of all the videos I have watched, you are by far the most informative, precise, and knowledgeable of all. Your constant science based information to keep you and your family safe, keeps us safe as well. For that, dear dear lady, I thank you from the bottom of my heart. God bless you and Jim. (P. S. Why weren't you my college professor? Bet I could have actually learned, and not just memorized. ).
Thank you for all of the wonderful comments. Stay Safe.
Thank you for testing this so thoroughly!
I've been wanting to purchase a small batch canner. Now I know the Instant Pot Max will be the one for our needs. .
Excellent info, I hope that some of the "rebel" canners are watching your videos.
LOL--I don't think it would change their minds. Most are fierce in their approach and don't budge at all.
Thanks for the re-do. The other day I canned some meat sauce in my regular pressure canner. I did it a little differently, though. I filled the jars almost half full of the meat and then added the sauce, mixing it as I de-bubbled. It moves freely in the jars, so I hope it is the right consistency.
Sounds like it would work very well. USDA recommends no more than 50% of solids and the rest liquid for soups--not quite the same, but very similar.
I do not own a Presto Precise Digital Canner, but I have viewed the demo video for it on the Presto company’s RUclips channel. That demo shows that after you add the filled canning jars to the canner following the Warming Phase, there is supposed to be a Venting Phase where the pressure regulator is left off of the lid when you press the forward button. This seems similar to what is done when using a cook top pressure canner. The Presto canner then displays a venting icon until it senses that there is enough steam built up to apply the pressure regulator and turn the regulator to the Canning position. When pressure has reached canning pressure, the icon changes to a Canning icon. Now, I did not see this Venting Phase being done in Pam’s video. It is possible that she did perform it, but it was somehow edited out of the video. However, if she did accidentally skip the Venting Phase and applied the pressure regulator in the Canning position before there was any steam built up in the canner, it could certainly explain why the canner never reached the proper temperature, regardless of the viscosity of the recipe being used for the meat sauce.
I can assure you that proper procedure was followed. I also did yet a 3rd video testing the Presto and it failed for the third time. Here is the link: ruclips.net/video/NT2HzEVeDxc/видео.html I was very disappointed. It is also in this video that I made the only recommendation I have ever made contrary to the USDA which is to thin down the recipe and to process this meat sauce not for the recommended 60/70 minutes for pints/quarts, but the more traditional 75/90 minutes for pints/quarts in other recommended recipes.
@@RoseRedHomestead - Thanks so much for responding. I did go and watch the video which you linked. I liked that you decided to test the meat sauce recipe in your manual pressure canner in addition to the electric canners. I am interested in small batch canning and I purchased the Instant Pot Max because I primarily pressure can pints, not quarts. I also like that the Max displays the temperature that it is measuring, which gives me an extra layer of reassurance that the processing is correct. It is really a shame that the USDA no longer has funding to test the innovations that the home food preservation industries are bringing to market. I am not sure how the university extension offices are managing to fund any research. You are really the only non-industry-related third party that I have been able to find who is trying to measure the performance of these devices. Do you have any plans to investigate any of the alternatives to water bath canning, such as the domed steam canners or the low pressure cycles that some of the electric canners offer? I saw that some of the university extension offices have done some testing of what they call atmospheric steam canners, but I have not found anything on the low pressure canning cycles for high acid foods.
Only one question. Could the power strip failure have impacted the Presto's ability to reach temperature? I love what you do because you remind me of my mother when she was younger. She was a home ec teacher back when it was in the schools. I have been canning plain meats, veggies and fruits. Now, I boil my hamburger meat with some bullion. Then refrigerate the pot overnight to let the fat solidify on the top. I remove the fat and can the plain cooked meat. I have turned that fat into candles.
I just got thru watching your redo of the meat sauce recipe. I noticed you did not leave the regulator OFF of the canner to vent and you advanced to canning mode before it came up to pressure.
I am learning to use a Presto because, I too live in Colorado. Thanks to you I am enjoying it very much. I sincerely hope this is the reason it did not come up to the kill zone.
You are correct. Presto now says you can leave the regulator on and turn it to the "vent" setting and it works the same. The results were not compromised as a result of that.
How good is this recipe? Looking for good one for years. Appreciate all your hard work with all these canners. Knowledge is power.
It is really good. My most favorite meat sauce is in the Bernardin book, but you need to process it 75 minutes for pints or 90 minutes for quarts instead of what they recommend.
I hear you say 4 tablespoons of salt, whereas the listed recipe says 4 teaspoons. Which did you use? By the way, you are my new hero. I am absorbing all of your videos like a sponge!
Sara: Below the description is the menu, it states 4 tsp. Great catch! Thanks you, Jim
Thank you. I think I'm going to order the Nesco electric canner and see if it fairs better. Great channel.
You are welcome! Enjoy your new canner!
Wow! Thank you so much for this video and all your (hubby included!) hard work!
I don't want to be a downer and I'm not trying to be rude, but I did notice that when you filled the jars for the Presto, the screen said fill jars and you pushed the arrow. The next phase should have been the venting stage for 10 minutes, but I noticed you set the gauge to can instead of vent. It should have warned you about the vent but maybe it didn't. This could have varied your test results. I do have one of these canners and love it. I do love the science you bring for canning and love that you are doing these tests for 'us' so we can make informed decisions. Thanks for everything you do.
If you read other comments below this video you will see that I stated I did vent it but just got my explanation mixed up. The manufacturer's instructions were followed carefully. Thanks for your comment.
@@RoseRedHomestead sorry, I didn't read down that far. Just pointed out what I had seen. Thanks for letting me know. Love your channel!
I noticed on another video that you vented the Presto for 10 minutes but I didn't see you do it in this video.
Great video Pam, I appreciate the fact that you show what doesn't work as much as what does and offer a possible explanation for the reason. I'm encouraged by your results with the IP MAX. I've just bought the IP Pro Plus - the only electric pressure cooker with a canning function made for the UK market (as far as I am aware) and only released here a few weeks ago. The IP Pro Plus is virtually identical to the IP MAX and I believe it has now replaced it. (I think some people in the UK have imported other electric pressure canners and use power transformers but I'm not happy doing that.) So far, I haven't actually processed anything; I'm a 'newbie' to canning and want to learn about it first so your videos are really helpful, thank you.
Thanks for your comment and it sounds as if you have the right machine for the job.
Hi there, how are you going with the pro plus? I have just ordered one here in Australia ( feeling a little nervous also, would love to know how your finding it ?
@@bobstar8773 Hi, I've been a bit distracted preparing for Christmas over the last few weeks so I haven't used it very much but intend to do more now.
One thing that makes it easier to use in the UK is the fact that inhabited areas are all below 2,000 feet and mostly below 1,000 which means that the 15psi setting is more than adequate.
It is generally very easy to use despite the lack of recipes and information available from Instant Pot. I really like the fact that you can control it from your phone (setting the wi-fi link up wasn't the easiest though ... I discovered my phone was too old) and having an automatic pressure release takes any 'fear' about pressure cookers away (for canning the 'natural' release is used so you don't touch it). I was one of those people who didn't like the 'steam train' rush of pressure release when done manually and also have a Ninja 15-in-1 which has an automatic pressure release.
I've done some meals in jars (beef & veg stew - hot fill - and chicken - cold raw packed) and a little bit of water bathed pickled beetroot - it really is an easy appliance to use. As I said, not very much or very 'adventurous' but canning is completely new to me so I'm taking it slowly.
I bought a couple of books as guides for 'safe' canning recipes (Ball and the USDA Complete Guide to Home Canning - you can get an 'older' version, free pdf download of the USDA one; I don't think there are many changes compared to the most recent one).
I think the biggest criticism many people have is the size of the IP Pro+ which restricts the number and size of jars you can fit in. For me, this was one of the reasons I bought it. I cook for one and have an upper limb disability plus severe arthritis in both hands. The combination of my physical restrictions and living on my own meant that a large, stove top canner simply isn't a realistic or necessary option for me - I wouldn't be able to move it and I'm happy gradually increasing my shelf-stable homemade 'ready meals'.
Apart from the excellent information offered by RoseRed Homestead (Pam), I have joined a couple of 'sensible' FB groups which helps especially if I need some advice. I don't follow 'rebel' canning practices - my health is worth more than the risk. I hope you enjoy using your IP Pro+ ... I would love to hear what you do.
Thank you so much for that reply Elizabeth , I can’t wait to receive it too. I feel the same about doing smaller batches I think it will really suit me. It’s a shame there isn’t more info on the instant pot pro plus… hopefully in time more info will get put out ❣️
Pam ... I've just watched this video again (can't have too much of a good thing and I'm learning so much from you - thank you). Anyway, I noticed the amount of salt you added. You said (and it looked like), 4 TABLESPOONS of salt ... the recipe called for 4 TEASPOONS of salt. Apologies if this has been mentioned before but if you did add too much and haven't tasted it yet, you might find it a 'bit' salty. (FWIW, it's a similar mistake to one I made many years ago when I also misread teaspoons as tablespoons ... long story that I won't bore you with but suffice to say, I ended up with gravy that you could cut with a knife because of the amount of flour and was very salty.)
Rose thank you so much for the video. I recently purchased the Max but haven't opened the box. I never canned but recent started dehydrating cucumbers, apples and bananas. Was a lot of rain in Fairview hts Il. So some cucumbers didn't survive!! I planted a few more and will install a trellis. Still very warm here. Nothing beats a failure but a try.
I thought about purchasing the Presto but a bit costly. I feel comfortable going forward using the Max. I like the size since I'm single. Can also double up the batch if needed for some family members.
Thanks again!!!
You are very welcome! I love the Max for small batch canning--it is perfect for us.
thank you for taking the time to do this video.. greatly appreciated.. i will be using this recipe and canning it but will have my brother use his stove top canner to can it for me.... have a wonderful day..
I think that is a good alternative plan. I will use the Presto for lots of canning projects--just not for thicker meat sauce.
Thank you so much for this video. I have been on the fence about purchasing the Presto (got the Max after your review, and LOVE using it).
You (and your science) are AMAZING.
Glad it was helpful!
The presto Book meat sauce 90 minutes not 75
I was using the USDA/Bernardin guidelines just like Presto says. I was not using any recipe from the Presto booklet. If their advertising is accurate, then it should have worked with USDA guidelines.
Thank You, Thank You, Cheers from Pennsylvania Blessings 👍👍👍🇺🇸🇺🇸🇺🇸🙏🙏🙏
Thank you for going through the long and grueling work. I appreciate your findings on this topic.
I'm looking at purchasing a new pressure canner for the first time. I'm overwhelmed with types, styles, performance, cost.
I really do appreciate all your insight, experience and you personal research on all these different contraptions,
I have a glass stove is it still safe to can on there? or best to go electric?
What brand... I don't have $800.to spend on the best, but I don't want to buy cheap that will break down in a yr.
And what you've proven is also very valuable to me... food safety!!!
Well, just wanted to say "ThankYou"🌹 for all that you do and share with us❣️
👍👍👍👍👍 Bless your heart for doing this and sharing it with everyone.
You are very welcome.
Wow, what a great re-do. This was truly interesting and informative
Thank you!
Thank you for all of your work! I love your channel😍 When I use my presto I don’t put the cap on until it beeps and will actually say to put it on the canning function. You said you put it on “canning” and the presto didn’t indicate you should put it on “canning” and was still on “heating” maybe that could be a factor.
Thanks, Lisa. I muddled my explanation at that point in the video, but actually did what the instructions called for, so there was no error and the outcome was not compromised. I will use the Presto for pressure canning some foods, but not thicker meat sauce.
@@RoseRedHomestead thank you! Makes sense now😍
@@CrochetLisa Thanks for your support!
Oh wow! Thank you for your research and spending the day to do this!!
I’ve always had a concern about the electric canners. I’ve used my 21 qt All American stove top pressure canner for many years and have stored some jars for over a year without any problems. I feel like I have more control when a pressure canner has a gauge that I can watch. Thanks so much for making these informative videos, they are very helpful.
Thanks for those comments. I actually agree, although I do understand why some folks are so interested in these electric models.
Those of us new to canning would rather jump in with the electric for many different reasons. I’m learning both at the same time and my experience with the max is exhilarating but my experience with my Presto stovetop has been nothing but borderline heart-attack anxiety, for multiple reasons. I kind of hate it. But I still have to use it for quarts for now.
Thanks for the video! Another good outcome for the Max. I'm really hoping they release it in the UK so I can purchase without complex shipping. Love all your videos, I've learnt so much!!!
Fingers crossed! Thanks for your comments.
Thank you so much. I've been debating buying an electric canner. My stove top canner is huge and bulky.
Fabulous review and tutorial.
So glad you liked it.
I love your videos they are straight to the point and informative. I'm confused if the sauce is under the kill zone of 240. You're still going to keep it? Did I miss something. I'm not criticizing, I'm curious. In case I want to make it. Is it still safe to eat?
I really appreciate all the work you put into this video! Even though it didn’t turn out the way you had hoped. I have learned a great deal from it. Thank you!
I appreciate that! Glad it was helpful.
I have just found your channel. And I am loving it.
So glad you found it--welcome! We are happy to have you along on our adventures.
Thank you for all your hard work and time. I really appreciate your expertise.
I appreciate that! Thank you so much.
Thank you for this, I make a lot of chilli and Italian meat sauce for my lasagne and bolognese recipes so I was hoping ground beef would be great in this canner. I’ll use beef chunks in future for these recipes and go easy on the “fillers”.
To skip the jar warming for the presto, hold the next button down until it skips the jar warming process. It is the white button on the right
I have tried that several times. It doesn't seem to work on my pot. Thank you.
I think I’m missing something? You verbalize 4 T. Salt but recipe says 4 t. ?
I don’t think 4 T. would hurt anything, especially with the large quantity this will make, just wondering how much salt.
I do think the world of you, especially doing a redo video & being transparent, responsible & thorough. 🌹
Ps/ what did you wind up doing with your sauce? Did you freeze it instead?
Hi Pam, I understand you're done with the meat sauce, and I think I've read that you're no longer working with the PPD. Do you think your quart results might have been impacted by not venting the PPD? I think another person or two has asked about this -- I'm not finding your response. Thanks for all you do :D.
Thank you so much for all the research you’ve put into this. I ordered an IP Max. I will be testing it soon. I also wanted to order a Presto, but, it was out of stock. I’ve been keeping a running list of your results:
IP Max:
Safe: Asparagus, raw pack chicken, pinto beans, green beans, salsa at correct pH, Boston baked beans & now altered Bernardin meat sauce recipe.
Presto Digital Pressure Canner:
Safe: ground beef, pinto beans, raw pack chicken, green beans, broth.
Not Safe: meat sauce or any viscous item.
I hope I didn’t miss anything! Do you feel it is safe to can other similar items? For example, I get fresh black eyed, cream, purple hull & other types of peas from the farmer here locally. I’d like to try canning them using my IP Max. Thanks again for all you do to help us can safely!
LOL! Excellent record! I do think the Presto is a good canner and will be using it for other things besides the meat sauce.