I absolutely love my Fowlers Vacola unit. I got sick of using my mother's 'overflow' method where I had to juggle radioactively hot liquids, hot jars, hot seals and hot lids. I always ended up with at least one scalded hand. Now, I can deal with cold contents and cold lids etc. Put the jars into the unit, fill with cold water, plug it in and set the kitchen timer for one hour, So much easier. I have just preserved some peaches and tomato soup this afternoon. Every can sealed - success once again. Thank you Mr Fowler!
if it starts to boil turn it off and leave for the rest of the time (1hr) it is not to boil but some times dose. The temp of your tap water changes depending on the season. Also if it is boiling over you have most likely filled it to much check your instruction book for max fill level.
I only have a single sink and having mine on the sink means I can use the sink to do the dishes while I wait for the unit to do its thing. I usually do more than one load each time I have it out and I keep the water to uses again or water the garden when it cools done. Everyone needs to find what way it works best for them when using your unit. thanks for wating hope it helped you out.
@@gardeningwithmummabear534 thank you. I'm just learning as much as I can before deciding which machine/ method I want to buy. It's looking like pressure canning is what I need.
a pressure canner can also be use for water bath caning as water bath canning is simply boiling jars in water and a pressure caner should be deep enough to cover jars. It is always good to have more than one unit so that if one break you cant find it ect you have a back up on hand but. I can tell you the more units you have the more canning you can do at a time. have fun.
I have linked the presure canning video for you it is a bit long but goes through how to to help people reduce there fears of presure canning. I was using the vacola jars in this one.
I have the simple unit and I'm terrified of it, I have no idea what I'm doing! When you make the tomato sauce, do you have acid (like lemon juice) to it? Also, if I let the tomato sauce go cold, can I add that to cold jars and use cold water, instead of everything being hot from the start?
Hi sorry for the delay in replying I have not been getting the comments. The unit is like a urn that you heat water in to have a cuppa. The only things you need to be care full of is to not drop your hot jars or putting your hand into the hot water. I don't always use a acid in my tomatoes it depends on what I am making and the type of tomatoes I am using. If you follow a tested recipe such as the ones in the instruction book that come with the unit you cant go wrong. This unit is designed to start with everything being cold/room temp. I make the sauce extra one day let cool in fridge over night then jar and process the next day. If you have not already read through your instruction book and follow it one step at a time with jars that are filled with water (do not consume) in them so you can get a feel for the unit, this way you wont lose any food products. If the jars are sealed after they have cooled you are doing the right thing. have fun and don't think about things to much follow the step and you will have lots of food stored before you now it.
I absolutely love my Fowlers Vacola unit. I got sick of using my mother's 'overflow' method where I had to juggle radioactively hot liquids, hot jars, hot seals and hot lids. I always ended up with at least one scalded hand. Now, I can deal with cold contents and cold lids etc. Put the jars into the unit, fill with cold water, plug it in and set the kitchen timer for one hour, So much easier. I have just preserved some peaches and tomato soup this afternoon. Every can sealed - success once again. Thank you Mr Fowler!
Thank you 😊
using mine for first time, I am glad I put it out side on veranda, it is boiling over
if it starts to boil turn it off and leave for the rest of the time (1hr) it is not to boil but some times dose. The temp of your tap water changes depending on the season. Also if it is boiling over you have most likely filled it to much check your instruction book for max fill level.
I place the unit on the sink, or near the sink, so it's easier to empty and fill. 💕😍
I only have a single sink and having mine on the sink means I can use the sink to do the dishes while I wait for the unit to do its thing. I usually do more than one load each time I have it out and I keep the water to uses again or water the garden when it cools done. Everyone needs to find what way it works best for them when using your unit. thanks for wating hope it helped you out.
Can I use the vacola for everything? Meat? Soups, stews, all vegetables?
No no no it is for high acid food, such as fruit, jams, chuckney ect. Low acid vegetables and meat need to be presure canned.
@@gardeningwithmummabear534 thank you. I'm just learning as much as I can before deciding which machine/ method I want to buy. It's looking like pressure canning is what I need.
a pressure canner can also be use for water bath caning as water bath canning is simply boiling jars in water and a pressure caner should be deep enough to cover jars. It is always good to have more than one unit so that if one break you cant find it ect you have a back up on hand but. I can tell you the more units you have the more canning you can do at a time. have fun.
Can I use Fowlers jars for pressure canning?
Yes I use them also the red and white jars from red dot work well to. One need on clip on each jar.
ruclips.net/video/grJ68SYkdeU/видео.html
I have linked the presure canning video for you it is a bit long but goes through how to to help people reduce there fears of presure canning. I was using the vacola jars in this one.
I have the simple unit and I'm terrified of it, I have no idea what I'm doing! When you make the tomato sauce, do you have acid (like lemon juice) to it?
Also, if I let the tomato sauce go cold, can I add that to cold jars and use cold water, instead of everything being hot from the start?
Hi sorry for the delay in replying I have not been getting the comments. The unit is like a urn that you heat water in to have a cuppa. The only things you need to be care full of is to not drop your hot jars or putting your hand into the hot water. I don't always use a acid in my tomatoes it depends on what I am making and the type of tomatoes I am using. If you follow a tested recipe such as the ones in the instruction book that come with the unit you cant go wrong. This unit is designed to start with everything being cold/room temp. I make the sauce extra one day let cool in fridge over night then jar and process the next day.
If you have not already read through your instruction book and follow it one step at a time with jars that are filled with water (do not consume) in them so you can get a feel for the unit, this way you wont lose any food products. If the jars are sealed after they have cooled you are doing the right thing.
have fun and don't think about things to much follow the step and you will have lots of food stored before you now it.
Can