Last Christmas (2022) my son (GRT Ranch Adventures here in RUclips) taught me how to pressure can dry beans on a canner I had purchased for him at a yard sale! I was hooked after experiencing the superior flavor with no added weirdness! I started watching your channel and others and began canning everything! Fast forward to this Christmas (2023) our son brought about 100lbs of fresh ground beef from the ranch as a gift to me and his 2 sisters. We spent a whole day processing ground beef, Salisbury steaks, Italian meatballs and hamburger stew! It took 2 rounds of 7 canners of various sizes on 3 different camp chef cookers but we each got over 50 jars of shelf stable main dishes for our pantry’s! I love your channel and feel like we are old friends. Thank you so much for influence.
That popping is crazy! Never experienced that before. A possible next step for you, although tedious, is to pick out the bones and dry them in the oven. Then powder them to make bone meal for your garden. Using almost every part of the chicken is a satisfying feeling.
I do this with all of my meat bones, and had the best tomato harvest ever! I have a running winter stash of dried eggshells, banana peels and bones ready for grinding in the spring.
Thank you to all that said to allow the Nesco to sit for an hour before opening! I just got one for Christmas and I would have freaked out if this had happened to me! I have had the regular stovetop canner for 4 years and still afraid to use it! Thanks everyone and Happy New Year 2024🎉
I took a page from your video a few years ago when you mad roasted turkey bone broth. I roast my onions, chicken bones and wings at 400°F for 55 minutes to an hour, checking them halfway through so that I can turn the bones over to get nice and brown allover. This makes the most flavorful bone broth! I also use my Oster roaster oven to make my big batches of broth. After Thanksgiving I roasted the bones of 2 turkeys and made 12 quarts of turkey bone broth. I don't use carrots as I find they make the broth too sweet. Onions, celery and garlic are my favorites. Without your channel I never would've learned how to can. Keep up the good work! ❤ to you both!
I believe the nesco says to let it set an hour after unplugging before opening and removing jars. I learned this after experiencing the horizontal siphoning personally!
I always let my Nesco do a natural pressure release for a minimum of one hour, then I crack the lid with a wooden spoon handle for 10 minutes before fully opening the lid. I then let the jars sit for 5 minutes before I take them out of the canner. I never have a problem with siphoning, even with broth. It does take some extra time to do it this way though.
Thank you. I have canned several jars of pot roast and have had siphoning with at least one jar in each batch and have been trying to figure out what I am doing wrong. I think the waiting after you completely open the lid may help. I noticed that even after an hour the pressure is still not fully down in the canner so should I treat it like a regular canner and wait until the pressure is completely down?
Before pressure canning broth, you need to skim the fat by refrigerating it overnight so the fat comes to the top and you can skim it off. The reason for this is fat has a different density than broth and the temperature may not reach the correct level for long enough if there’s too much fat in the broth. Just bring it to a boil after skimming the fat and continue with the canning process. Also, if there’s any siphoning of the liquid in your jars, the fat can cause the seal to fail when it gets between the glass jar and the seal of the canning lid. :-)
I made this broth yesterday. I canned 15 1/2 quarts! What a great way to stretch your money and to stock your shelf and freezer. Thank you for the video!
With my nesco, I leave the cans in until all bubbling stops (I listen for it) then I take them out. I learned that info from a fb nesco group. Works every time
I usually let the Carey (Nesco) canner rest for a couple of hours or more before opening it. I haven't experienced syphoning although it was helpful to see that it could happen! Thank you for putting out this video. It has educated so many of us!
Hello to everyone at RoseRed Homestead! I am requesting a segment (or two) on how you chose the countertop and other remodel materials for your kitchen. Is your new sink copper? I would love to hear your opinion on what you consider best for a busy, working kitchen. Would you do anything differently? I would definitely benefit from your wisdom. Your channel is in my top 5 favorites. Thanks to both of you.
I have had that popping experience with the IP Max when I did turkey bone broth in pints with my Turkey carcasses after Thanksgiving. They eventually settled down and sealed, it didn't worry me in the least - but am glad to hear and see that it happens to other people too. I LOVE your channel, you and Jim do such as AWESOME job of explaining everything. Many Blessings in the New Year!!
I like the spout on the measuring cup ,the liquid doesn't dribble back and make a mess,awesome. You are such a blessing to canner and want to be canner like me,l don't rely on information from anyone but you,thanks so much for being a wonderful educator,enjoyed the symphony from the jars of broth !!! I just yesterday received my Nesco canner. I haven't read the manual yet,l hope mine won't be a problem child and will. be well behaved !
Thank you for sharing this video with us. I am especially thankful for the knowledge learning about the issues with the Nesco. I do not know what I would have done if that had happened to me before I saw this video 😮!!!
Oh good. Needed to subscribe for my wife. She always lands on your channel whenever she's looking for straightforward recipes for jams and broths that are right to the point. This video came up when she Googled canning chicken broth and I remembered you from your jam videos. We have chickens and new fruit trees so your videos are helpful. She even went on Amazon to buy a (correct) maslin pot and an old-school hand mixer (some of the new trees are plum trees). Great info!
I am pleased to see that you are leaving 1" headspace in the canning jars when canning stock (unlike a recent video where you left only about 1/2" headspace - and the jars syphoned [erupted) all over the counter]. When I use my Presto Digital canner, I don't open it until AT LEAST 30 minutes after is says "Done". In fact, I often leave it for an hour or so before loosening the lid, and another 15 minutes before I remove the jars. I also leave my Induction-ready Presto 23 qt canner for at least 30 minutes after all pressure has dissipated. NO SYPHONING PROBLEMS yet. The digital canners are relatively well insulated - which increases the cool-down period until well after all the pressure is released.
I can broth in the Carey electric canner which is the same as the Nesco one you use. The instructions in the booklet say to let it cool down 1 hour before opening the lid. I have never had my cans of broth siphon. In your video, correct me if I’m wrong, I think you are letting it cool down 10-15 min. Please give this a try to see if the siphoning is eliminated. By the way , thank you ,thank you, thank you for your channel! You are the reason I started canning , and your channel is my Canning , preserving , baking, cooking, etc,etc, 101 Bible !! I am VERY grateful for the time you and your husband spend to educate us! I have great respect for you both , and learn from your channel. Again, thank you both so much!!
@@missykuss9975 I noticed no difference in gelling or flavor, and it doesn't stink up my house as bad, lol. I think I read somewhere also that shorter times are just as good. The vinegar helps draw out the collagen, etc. in 12-24 hours just fine.
Thank you so much! I pressure canned my 1st time this evening using my Nesco. I watched so many of your videos to prepare for canning chicken broth and I can't tell you how vital your experience and guidance has been. Thank you again!!! 👍🏻😊
I always leave my Nesco for 30-60 min after canning cycle is finished. Also, I purchase chicken feet to make my broth. I always freeze some in ice cube trays for drinking.
My Nesco has never done that. I’m lower altitude I wonder if that’s why. Contents bubble from the heat same as my stove top canner but I’ve never heard lids go back and forth like that! 😅 I’m going to can some chicken broth tomorrow just to be sure! ha!
Thank you. My Nesco doesn’t do that with broth or any other but I’m sure glad you showed what can happen. We are at sea level so maybe that’s the reason.
This is another great video. I had done something similar a few weeks ago. I was in town and made a rare stop at Costco to get three rotisserie chicken. We are done if one for dinner. I deboned the rest and put the shredded meat into gallon bags and froze it. I don’t have a really big stockpot, so I divided the bones and skin amongst my two largest pots with aromatics and water. I ended up with 4 quarts and five pints (I have the smallest All American) + 1/2 pint in the fridge. It turned out really nice and gelatinous ❤. Will continue to do this each time I get to town
I'm SO glad you made this video today, since I had all that lid popping going on at the end of the broth canning process. It was my fourth time canning broth in the same canner and the lids had NEVER done that repeated seal/unseal thing. I wasn't sure if I could trust the seals at all. Thank you for assuring me the seals are safe. My husband and I have a theory the cause of that is not any particular brand of canner (I was using an All American), but possibly something to do with atmospheric conditions. My kitchen was hotter than it had ever been during canning (our wood burning stove had the house nice and toasty and the canning process finished getting the house up to 80 degrees farenheit).
My electric canner says to let it sit for at least an hour after the time is up. Then I put the second flat rack to hold the lid barely open. Then I take them out.
Miss RoseRed, i have to thank you. I now own a pressure cooker AND have made my first batch of chicken stock AND the water in the bottom of the pot was clear. I love your easy to follow instructions. i am ready to process! Have always been afraid of it till now. I have this little book called The ball blue book. I've used it for pickles and such but now I think I can use the pressure cooker. Thank you again. Want to make the spicy pork of yours. Wish me luck.
I'm curious why is it that the onion skins and peels could stay on but not the carrots and therefore yet again why onion peels and skins and not tomatoes??
Onion skin contains Quercetin which is an anti-viral. It is also on the “clean” list of vegies. You most definitely want to leave the skins on onions whenever possible. 🧅❤
I had watched this video when it came out. Never had many issues with my Carey electric canner. Today I did chicken broth and low and behold I had the popping multiple times lol. I sure would have been worried if I hadn't seen your vid. TY for that and my broth looks great and with each batch of whatever I do I get more confident. The video's you provide and priceless for peace of mind and learning. I always look forward to them. :)))
I had that popping with the lids happen this past weekend. I made chicken broth using Sam’s Club rotisserie chicken carcasses and it was the first time I made quarts in my new TFal stovetop pressure canner. I have been doing pints in my electric for a while, but got this to do larger jars and batches. Never had that happen before.
My Nesco canner instructions say to only use wide-mouth canning jars. Also, the instructions say to leave the canner alone for 1 hour after the canning process has completed. I've not had any of the popping or siphoning issues like you've had. I have canned raw meats and broths in both quarts and pints, but all jars were wide-mouth. My Nesco canner was purchased only a few months ago -- maybe their instructions were updated due to issues like you have experienced?? I must say, after canning for nearly 30 years, I enjoy the little Nesco canner -- it is VERY easy to use and nice for small batch canning!
👋Rose, you look BEAUTIFUL in shades of teal and blue! Earrings compliment perfectly. That seal symphony was different! I'm afraid to can, though i bought the IP canner. If i heard this popping I would have been overwhelmed. Thank you for all you do to educate us in safety, preservation, prepping. Hi to Jim too!👋
When I do broth in my Nesco I slip the wooden handle of a spoon under the cover and leave it to itself. It used to freak me out but if I do it like that it works fine and my broth is always perfect.
Of course. That is on p. 12 and is exactly what you do to let the pressure drop to zero. But it takes my Nesco 60-75 minutes to get to zero. I always do that.
Good idea. I have a Nesco pressure canner and find when i do my quart jars i need to fill the jars to about 1 1/4" to 1 1/2 inches from the top, i have no siphoning😊
The broth is such a nice colour! I noticed that you don’t cool to separate the fat and would love to see the cooled product in jars . My broth never looks that good even after I’ve strained through layers of cheese cloth …always some cloudiness .
I read that cloudy broth can be the result of *boiling it or simmering at too high a temperature. It needs to simmer low and slow. What happens is that, at high temperatures, the fat is incorporated ( they used another word that escapes me ... integrated?) in the broth and can not separate. I don't really mind when that does happen. I just use that broth in stews, cream soups, etc. 😊
I found in using my slow cooker I put the pot on low for 10 hours. In that I starred checking my temp after 5 hours when I reached 180 I turned it off .it then to all jelly .it was about 6.5 hour. Love your porgram. I can sure you were a prop.
I do this every year with turkey bones after Thanksgiving but without veg. Too hard to separate the remaining meat/bones. The meat and cartilage goes to my dogs. Some of the broth goes into ice cube trays and freezer for when I need just a little broth but not a whole jar.
I'm pretty sure that I read that you are supposed to let the Nesco sit for an hour before opening the top. That's very similar to the amount of time it takes the instant pot Max to sit / wait after finishing. With the instant pot, the wait time is built in and you have no option to open the lid before it's ready.
Please double-check your electric pressure canner manual for quart jars. I only use wide mouth quarts in mine (per manual) without any problems. The regular mouth jars are a tad taller. Thank you so much for all of your videos!
Yes, I know it says that, but I have talked to the inventor of that canner--he contacted me after I made a video on scientifically testing the canner, and I told him I used regular mouth jars and he said it was really no problem.
Thank you for this video. So helpful for me... I ordered the measuring cup with the spout but didn't see the strainer. It's the perfect size.. Will you add it to your store please?
Great video! I was happy to see that your recipe is the same as mine. That means I'm doing it right with one exception. I didn't know about the apple cider vinegar. I will add that in the future. We raise our own chickens, so I use raw chicken carcass after breaking them down for frying. I am always learning something new on your channels to adjust my own recipes. Thank You.
I am glad to know I am not the only one that is getting the lid symphonies. I put a towel over my jars when they come out, and that seems to help regulate the heat a bit better in the winter. I use a Presto 23 qt.
I have watched many pressure canning videos but have never seen or heard that kind of crazy popping. I'm still wanting to learn more on pressure canning before I jump in and actually do it. I've been thinking about purchasing the Presto Electric Canner as I mostly Waterbath can. Maybe later get the stovetop one to do more If I find I need to do more. Thank you
Hey again Ms. Pam. I commented on the other video, and am repeating on this one. Carey told ME to leave my canner alone for 1 full hour after canning, before opening the lid. I have not had that happen, probably because I wait the 1 hour as they told me. If you are going to do another round, you really need to give that much time to let the until cool-down anyway. So, it all works out.
Same. (Even though they’re the same) I have one Nesco and one Carey branded canner. Both manuals say the same thing, to unplug it after the cycle and let it sit for one hour, so it’s what I do.
There is mixed information on that. It always takes at least an hour for the pressure to drop to zero on mine. Leaving the jars in the canner for an additional hour has counter indications, so I don't do that. I do give it another 10-15 minutes though and it usually works out just fine.
@@RoseRedHomestead Thanks for the info. It hasn’t happened to me yet (knock on wood), but I’ve wondered about the extra hour for a while since hearing about flat sour caused by temps cooling too slowly. 15 minutes sure beats waiting an hour. 🤔
If it is necessary to peel all root vegetables, wouldn’t we need to take the peel/skin off the onion? Just wanted to clarify to be sure. Thank you for all your wisdom. I have gleaned so much!
My canner super heats broth/stock and causes the same volatile reaction. I think the Nesco gets hotter than 240 degrees. If you ever are able, I would love for you to use your data logger , in the pot when you are processing and see what the internal temperature actually is. I think it's closer to 250+ degrees and that would explain the super heating that's causing the explosive surface tension. Just a thought.
Weird! I have never heard/seen the symphony of lids. When my Nesco’s pressure is naturally released, I turn the regulator to Exhaust and unlock the lid, but I let it sit for about an hour before I even lift the lid. I’ve made broth using the roaster oven but have never had the gelatin form. A couple of days ago I used the Instant Pot and had beautiful gelatin! I was so happy! The only issue is the quantity is obviously lower using the Instant Pot. Happy New Year!
Thank you for all your videos! I hardly comment on anyone’s channel, but I appreciate all you ladies and gentlemen do to teach us! I did not know that the lids would pop like that and did the symphony!😊 Very interesting to watch and see what happens in the canner.
Happy New Year.🎉 I make my broth in my turkey roaster also whenever I make it. I have 2 Nesco canners. It's funny because they are the same and yet different. One is a trouble maker and the other I do not seem to have any issues with cyphoning. I too let mine sit for an hour before I check it. I use an oven mitt to check the regulator to test to see if it is ready to open. As long as it does not vent and release pressure I am good to go with opening the canners. I also add a bit of vinegar to the water in the canner and it really helps to keep the jars clean. Any left over broth and at least 1 quart then goes in my dehydrator...carefully and I powder it so if I only need a little bit for cooking. I love that you strain it once straight into the jar. Oh my goodness I lose so much straing and restraing through cheese cloth. As always thank you to you and Jim (happy belated birthday ... mine was yesterday so I am in the New Years baby club as well) for all of your time, knowledge and hard work. I 100% learn something new every time I watch your videos. All the best to all
I have the Carey electric pressure canner. I purchased it after watching several viedos (but mostly your). I'm at 600 for altitude. Have yet to experience the symphony. This is only my 3rd year canning (probably have put up 400-500 jars, mostly water bath). Since the Nesco has the green regulator but no other method of measuring the pressure, perhaps it is higher than the 15# required. Just a thought. Love your viedos.
I canned 10 quarts of your recipe . I canned in 2 loads keeping the second batch in stock pot at 165 degrees. when I took my first five out of my presto canner one of the quart jar kept sealing and unsealing for about a minute. it didn't alarm me because of you viedo.
Thank you for sharing the crazy popping! I'm so glad to know it's normal if it ever happens to me. How far up on the jars does the water go in the Nesco?
Don’t throw away the bottom of that celery stalk. Put it in a shallow bowl of water and when new geeen starts coming out of it, plant that sucker in your garden and grow it again!
@@RoseRedHomestead from the research I’ve been doing it needs to sit an extra hour after that. I don’t know for a fact as I don’t own one. I’m trying to get information before I buy one.
As I', watching this, I am listening to my canner jiggling away the time to finish 18 pints of great northern beans. But, after checking my stock of stock, it is definitely time to make some more.Thanks for the video. (And the heads up!!)
I haven't had that issue with my nesco canner. Yet, I'm also below 1,000ft elevation. I unplug my canner and leave my jars in there for 1-1.5 hours before I open the lid. I read you had to let it rest 1 hour. Maybe that's the issue?
When My Nesco is done, I just crack the lid and put a wooden spoon across the top and leave the lid closed and let it come down some more.. about 15 minutes. I have never had any Siphoning.
It must be the week of chicken stock. I felt driven to get a back done on Monday and then follow it up with a vegetable dense chicken soup. Tis the season to avoid viruses, chicken soup is my defense 😊.
Last Christmas (2022) my son (GRT Ranch Adventures here in RUclips) taught me how to pressure can dry beans on a canner I had purchased for him at a yard sale! I was hooked after experiencing the superior flavor with no added weirdness! I started watching your channel and others and began canning everything! Fast forward to this Christmas (2023) our son brought about 100lbs of fresh ground beef from the ranch as a gift to me and his 2 sisters. We spent a whole day processing ground beef, Salisbury steaks, Italian meatballs and hamburger stew! It took 2 rounds of 7 canners of various sizes on 3 different camp chef cookers but we each got over 50 jars of shelf stable main dishes for our pantry’s! I love your channel and feel like we are old friends. Thank you so much for influence.
Good for you! So jealous!
That is amazing, WELL DONE! And the taste is beyond any food you can buy in a can! Enjoy!
That popping is crazy! Never experienced that before.
A possible next step for you, although tedious, is to pick out the bones and dry them in the oven. Then powder them to make bone meal for your garden. Using almost every part of the chicken is a satisfying feeling.
I had never thought of doing that! What a great idea.
I do this with all of my meat bones, and had the best tomato harvest ever! I have a running winter stash of dried eggshells, banana peels and bones ready for grinding in the spring.
Great idea! What do you use to powder the bones?
@@buckonono7996 I have a blender from the thrift store, so my better blender doesn’t get beat up.
Just my ninja blender. The bones are soft from cooking and drying them
Thank you to all that said to allow the Nesco to sit for an hour before opening! I just got one for Christmas and I would have freaked out if this had happened to me! I have had the regular stovetop canner for 4 years and still afraid to use it! Thanks everyone and Happy New Year 2024🎉
I took a page from your video a few years ago when you mad roasted turkey bone broth. I roast my onions, chicken bones and wings at 400°F for 55 minutes to an hour, checking them halfway through so that I can turn the bones over to get nice and brown allover. This makes the most flavorful bone broth! I also use my Oster roaster oven to make my big batches of broth.
After Thanksgiving I roasted the bones of 2 turkeys and made 12 quarts of turkey bone broth. I don't use carrots as I find they make the broth too sweet. Onions, celery and garlic are my favorites.
Without your channel I never would've learned how to can. Keep up the good work! ❤ to you both!
Thank you for your comments and experiences. Jim
I understand about peeling root veggies and tomatoes to reduce botulism spores. What about onion skins since they are root vegetables?
I wondered about that, too. Though everyone I follow throws the peels in as well.
Do you have to worry about the chicken fat?
@@PASTORSHARON ONION SKINS HAVE LOTS OF FLAVOR. If your using organic. Better yet
I believe the nesco says to let it set an hour after unplugging before opening and removing jars. I learned this after experiencing the horizontal siphoning personally!
Yes that’s right
Perfect timing, thanks! I've been saving up chicken carcasses in my freezer and I'm running out of space so it's time for me to try making broth.
Keep us updated if you can!
@@lionheart830 2 quarts and 1 pint of success! 🥰
I always let my Nesco do a natural pressure release for a minimum of one hour, then I crack the lid with a wooden spoon handle for 10 minutes before fully opening the lid. I then let the jars sit for 5 minutes before I take them out of the canner. I never have a problem with siphoning, even with broth. It does take some extra time to do it this way though.
Thank you. I have canned several jars of pot roast and have had siphoning with at least one jar in each batch and have been trying to figure out what I am doing wrong. I think the waiting after you completely open the lid may help. I noticed that even after an hour the pressure is still not fully down in the canner so should I treat it like a regular canner and wait until the pressure is completely down?
Before pressure canning broth, you need to skim the fat by refrigerating it overnight so the fat comes to the top and you can skim it off. The reason for this is fat has a different density than broth and the temperature may not reach the correct level for long enough if there’s too much fat in the broth. Just bring it to a boil after skimming the fat and continue with the canning process. Also, if there’s any siphoning of the liquid in your jars, the fat can cause the seal to fail when it gets between the glass jar and the seal of the canning lid. :-)
I made this broth yesterday. I canned 15 1/2 quarts! What a great way to stretch your money and to stock your shelf and freezer. Thank you for the video!
With my nesco, I leave the cans in until all bubbling stops (I listen for it) then I take them out. I learned that info from a fb nesco group. Works every time
Thanks for sharing.
I usually let the Carey (Nesco) canner rest for a couple of hours or more before opening it. I haven't experienced syphoning although it was helpful to see that it could happen! Thank you for putting out this video. It has educated so many of us!
I am glad you showed the up and down of the lids. I had never seen that before. Good to know it could happen. Thank you!
😲 WOW! You've not joking about "big batch"!! TYVM for another great vid 😃👍
Hello to everyone at RoseRed Homestead! I am requesting a segment (or two) on how you chose the countertop and other remodel materials for your kitchen. Is your new sink copper? I would love to hear your opinion on what you consider best for a busy, working kitchen. Would you do anything differently? I would definitely benefit from your wisdom. Your channel is in my top 5 favorites. Thanks to both of you.
I have had that popping experience with the IP Max when I did turkey bone broth in pints with my Turkey carcasses after Thanksgiving. They eventually settled down and sealed, it didn't worry me in the least - but am glad to hear and see that it happens to other people too. I LOVE your channel, you and Jim do such as AWESOME job of explaining everything. Many Blessings in the New Year!!
Thank you so much!!! We appreciate that.
Man, that popping is crazy! I bought a Nesco canner, so very glad that you showed this. It definitely would have made me nervous.
I like the spout on the measuring cup ,the liquid doesn't dribble back and make a mess,awesome. You are such a blessing to canner and want to be canner like me,l don't rely on information from anyone but you,thanks so much for being a wonderful educator,enjoyed the symphony from the jars of broth !!! I just yesterday received my Nesco canner. I haven't read the manual yet,l hope mine won't be a problem child and will. be well behaved !
Thanks for the very kind comments. Let us know how your canner goes. Jim
Thank you for sharing this video with us.
I am especially thankful for the knowledge learning about the issues with the Nesco.
I do not know what I would have done if that had happened to me before I saw this video 😮!!!
Oh good. Needed to subscribe for my wife. She always lands on your channel whenever she's looking for straightforward recipes for jams and broths that are right to the point. This video came up when she Googled canning chicken broth and I remembered you from your jam videos. We have chickens and new fruit trees so your videos are helpful. She even went on Amazon to buy a (correct) maslin pot and an old-school hand mixer (some of the new trees are plum trees). Great info!
I am pleased to see that you are leaving 1" headspace in the canning jars when canning stock (unlike a recent video where you left only about 1/2" headspace - and the jars syphoned [erupted) all over the counter].
When I use my Presto Digital canner, I don't open it until AT LEAST 30 minutes after is says "Done". In fact, I often leave it for an hour or so before loosening the lid, and another 15 minutes before I remove the jars. I also leave my Induction-ready Presto 23 qt canner for at least 30 minutes after all pressure has dissipated. NO SYPHONING PROBLEMS yet.
The digital canners are relatively well insulated - which increases the cool-down period until well after all the pressure is released.
Thanks for the information. Jim
Great lesson, thanks! I do think I'll stick with my Presto 23 though. It rarely does a crazy dance. 🤣
I agree, love my Presto 23 too!
I can broth in the Carey electric canner which is the same as the Nesco one you use. The instructions in the booklet say to let it cool down 1 hour before opening the lid. I have never had my cans of broth siphon. In your video, correct me if I’m wrong, I think you are letting it cool down 10-15 min. Please give this a try to see if the siphoning is eliminated. By the way , thank you ,thank you, thank you for your channel! You are the reason I started canning , and your channel is my Canning , preserving , baking, cooking, etc,etc, 101 Bible !! I am VERY grateful for the time you and your husband spend to educate us! I have great respect for you both , and learn from your channel. Again, thank you both so much!!
I’m rising meat chickens so I’ve been canning a lot of broth. It’s so easy.
i did this with 6 chickens from BJ's. Excellent results. the bones and solids left I gave to the dogs next door. No waste at all!
Excellent!
I cook mine 48 hours. Bring to a boil, then simmer all that time. My broth is so rich and delicious.
I used to cook it that long, but now do 12-24 hours.
@@jholcomb9532 any particular reason you changed?
@@missykuss9975 I noticed no difference in gelling or flavor, and it doesn't stink up my house as bad, lol. I think I read somewhere also that shorter times are just as good. The vinegar helps draw out the collagen, etc. in 12-24 hours just fine.
@@jholcomb9532 that’s good. I think it smells wonderful, but I’ve heard others say they don’t like the smell too.
Thank you so much! I pressure canned my 1st time this evening using my Nesco. I watched so many of your videos to prepare for canning chicken broth and I can't tell you how vital your experience and guidance has been. Thank you again!!! 👍🏻😊
I just use the scraps from my onions, carrots and celery....which i save in the freezer until i have enough to make broth. Homemade broth is the best.
I'm canning chicken broth right now! Love home made chicken broth.
That's the craziest thing I have ever seen. I usually let me Nesco set about hour and 1/2.
Never saw that before it is amazing they seal after all that popping.
What I've learned is to do with my Nesco is to unlock the lid and pop it ajar for 30 minutes. This canner really holds the heat.
Thanks.
I always leave my Nesco for 30-60 min after canning cycle is finished. Also, I purchase chicken feet to make my broth. I always freeze some in ice cube trays for drinking.
The Nesco manufacturing instructions recommend allowing the canner to cool for one full hour before opening the lid.
My Nesco has never done that. I’m lower altitude I wonder if that’s why. Contents bubble from the heat same as my stove top canner but I’ve never heard lids go back and forth like that! 😅
I’m going to can some chicken broth tomorrow just to be sure! ha!
I have never seen/heard that popping back and forth before! I'm glad you showed us so I wouldn't worry if it happened to me!❤
Thank you. My Nesco doesn’t do that with broth or any other but I’m sure glad you showed what can happen. We are at sea level so maybe that’s the reason.
That is my theory as well. Thanks!
I'm glad I saw this, I have never seen or heard this before.
This is another great video. I had done something similar a few weeks ago. I was in town and made a rare stop at Costco to get three rotisserie chicken. We are done if one for dinner. I deboned the rest and put the shredded meat into gallon bags and froze it. I don’t have a really big stockpot, so I divided the bones and skin amongst my two largest pots with aromatics and water. I ended up with 4 quarts and five pints (I have the smallest All American) + 1/2 pint in the fridge. It turned out really nice and gelatinous ❤. Will continue to do this each time I get to town
That sounds great! Thanks for sharing.
I'm SO glad you made this video today, since I had all that lid popping going on at the end of the broth canning process. It was my fourth time canning broth in the same canner and the lids had NEVER done that repeated seal/unseal thing. I wasn't sure if I could trust the seals at all. Thank you for assuring me the seals are safe. My husband and I have a theory the cause of that is not any particular brand of canner (I was using an All American), but possibly something to do with atmospheric conditions. My kitchen was hotter than it had ever been during canning (our wood burning stove had the house nice and toasty and the canning process finished getting the house up to 80 degrees farenheit).
Good possibility.
My electric canner says to let it sit for at least an hour after the time is up. Then I put the second flat rack to hold the lid barely open. Then I take them out.
Hi , I love your channel and you and Jim. You both bless me! Could I use my my IPMAX TO CAN THE BROTH? THANK YOU AGAIN for all you and Jim do.
Miss RoseRed, i have to thank you. I now own a pressure cooker AND have made my first batch of chicken stock AND the water in the bottom of the pot was clear. I love your easy to follow instructions. i am ready to process! Have always been afraid of it till now. I have this little book called The ball blue book. I've used it for pickles and such but now I think I can use the pressure cooker. Thank you again. Want to make the spicy pork of yours. Wish me luck.
I'm curious why is it that the onion skins and peels could stay on but not the carrots and therefore yet again why onion peels and skins and not tomatoes??
Onion skin contains Quercetin which is an anti-viral. It is also on the “clean” list of vegies.
You most definitely want to leave the skins on onions whenever possible. 🧅❤
I had watched this video when it came out. Never had many issues with my Carey electric canner. Today I did chicken broth and low and behold I had the popping multiple times lol. I sure would have been worried if I hadn't seen your vid. TY for that and my broth looks great and with each batch of whatever I do I get more confident. The video's you provide and priceless for peace of mind and learning. I always look forward to them. :)))
Thanks for your comments. Jim
I looked in the Ball Blue Book of Canning. The recipe for chicken stock says to let the broth cool and then skim off the fat before canning.
Thanks for the information. Jim
I had that popping with the lids happen this past weekend. I made chicken broth using Sam’s Club rotisserie chicken carcasses and it was the first time I made quarts in my new TFal stovetop pressure canner. I have been doing pints in my electric for a while, but got this to do larger jars and batches. Never had that happen before.
It can be startling!
Pop ...maby you should wait that you could handle jars cool anought for your hands
My Nesco canner instructions say to only use wide-mouth canning jars. Also, the instructions say to leave the canner alone for 1 hour after the canning process has completed. I've not had any of the popping or siphoning issues like you've had. I have canned raw meats and broths in both quarts and pints, but all jars were wide-mouth.
My Nesco canner was purchased only a few months ago -- maybe their instructions were updated due to issues like you have experienced?? I must say, after canning for nearly 30 years, I enjoy the little Nesco canner -- it is VERY easy to use and nice for small batch canning!
👋Rose, you look BEAUTIFUL in shades of teal and blue! Earrings compliment perfectly. That seal symphony was different! I'm afraid to can, though i bought the IP canner. If i heard this popping I would have been overwhelmed. Thank you for all you do to educate us in safety, preservation, prepping. Hi to Jim too!👋
Thank you!
When I do broth in my Nesco I slip the wooden handle of a spoon under the cover and leave it to itself. It used to freak me out but if I do it like that it works fine and my broth is always perfect.
Just so long as you don't leave the jars too long in the canner or flat sour will form.
This is great. Never thought to use the rotisserie chicken for broth. I cook mine over night
Yes, it is very good! Jim
I love your content and I am so glad i found your channel!! Very thankful to learn from someone who follows safety regulations
13:23 wow you got that in camera good job!
Thanks! Jim
Beautiful broth. Using the roaster makes quick time of doing it.
The Nesco instructions say to let it sit for an hour after processing.
Of course. That is on p. 12 and is exactly what you do to let the pressure drop to zero. But it takes my Nesco 60-75 minutes to get to zero. I always do that.
Good idea. I have a Nesco pressure canner and find when i do my quart jars i need to fill the jars to about 1 1/4" to 1 1/2 inches from the top, i have no siphoning😊
Your chicken broth looks delicious! I didn’t think to not peel my onions when I made mine. Thanks for sharing it. Happy New Year 2024!
The broth is such a nice colour! I noticed that you don’t cool to separate the fat and would love to see the cooled product in jars . My broth never looks that good even after I’ve strained through layers of cheese cloth …always some cloudiness .
I read that cloudy broth can be the result of *boiling it or simmering at too high a temperature. It needs to simmer low and slow. What happens is that, at high temperatures, the fat is incorporated ( they used another word that escapes me ... integrated?) in the broth and can not separate. I don't really mind when that does happen. I just use that broth in stews, cream soups, etc. 😊
I found in using my slow cooker I put the pot on low for 10 hours. In that I starred checking my temp after 5 hours when I reached 180 I turned it off .it then to all jelly .it was about 6.5 hour. Love your porgram. I can sure you were a prop.
I do this every year with turkey bones after Thanksgiving but without veg. Too hard to separate the remaining meat/bones. The meat and cartilage goes to my dogs. Some of the broth goes into ice cube trays and freezer for when I need just a little broth but not a whole jar.
I'm pretty sure that I read that you are supposed to let the Nesco sit for an hour before opening the top. That's very similar to the amount of time it takes the instant pot Max to sit / wait after finishing. With the instant pot, the wait time is built in and you have no option to open the lid before it's ready.
Please double-check your electric pressure canner manual for quart jars. I only use wide mouth quarts in mine (per manual) without any problems. The regular mouth jars are a tad taller. Thank you so much for all of your videos!
Yes, I know it says that, but I have talked to the inventor of that canner--he contacted me after I made a video on scientifically testing the canner, and I told him I used regular mouth jars and he said it was really no problem.
Thank you for this video. So helpful for me... I ordered the measuring cup with the spout but didn't see the strainer. It's the perfect size.. Will you add it to your store please?
Great video! I was happy to see that your recipe is the same as mine. That means I'm doing it right with one exception. I didn't know about the apple cider vinegar. I will add that in the future. We raise our own chickens, so I use raw chicken carcass after breaking them down for frying. I am always learning something new on your channels to adjust my own recipes. Thank You.
I did this today using both my Nesco and Presto. 4 quarts in the Nesco and 12 pints and 4 1/2 pints in the Presto. I love to can broth.
Broth looks delicious. Thanks for the popping heads up.
I am glad to know I am not the only one that is getting the lid symphonies. I put a towel over my jars when they come out, and that seems to help regulate the heat a bit better in the winter. I use a Presto 23 qt.
I have watched many pressure canning videos but have never seen or heard that kind of crazy popping. I'm still wanting to learn more on pressure canning before I jump in and actually do it. I've been thinking about purchasing the Presto Electric Canner as I mostly Waterbath can. Maybe later get the stovetop one to do more If I find I need to do more. Thank you
Hey again Ms. Pam. I commented on the other video, and am repeating on this one. Carey told ME to leave my canner alone for 1 full hour after canning, before opening the lid. I have not had that happen, probably because I wait the 1 hour as they told me. If you are going to do another round, you really need to give that much time to let the until cool-down anyway. So, it all works out.
Same. (Even though they’re the same) I have one Nesco and one Carey branded canner. Both manuals say the same thing, to unplug it after the cycle and let it sit for one hour, so it’s what I do.
There is mixed information on that. It always takes at least an hour for the pressure to drop to zero on mine. Leaving the jars in the canner for an additional hour has counter indications, so I don't do that. I do give it another 10-15 minutes though and it usually works out just fine.
@@RoseRedHomestead Thanks for the info. It hasn’t happened to me yet (knock on wood), but I’ve wondered about the extra hour for a while since hearing about flat sour caused by temps cooling too slowly. 15 minutes sure beats waiting an hour. 🤔
If it is necessary to peel all root vegetables, wouldn’t we need to take the peel/skin off the onion? Just wanted to clarify to be sure. Thank you for all your wisdom. I have gleaned so much!
I'm going to be putting up broth by the end of the month...I can't hardly wait!
It is so convenient to have lots of it stored away!
My canner super heats broth/stock and causes the same volatile reaction. I think the Nesco gets hotter than 240 degrees. If you ever are able, I would love for you to use your data logger , in the pot when you are processing and see what the internal temperature actually is. I think it's closer to 250+ degrees and that would explain the super heating that's causing the explosive surface tension. Just a thought.
Weird! I have never heard/seen the symphony of lids. When my Nesco’s pressure is naturally released, I turn the regulator to Exhaust and unlock the lid, but I let it sit for about an hour before I even lift the lid. I’ve made broth using the roaster oven but have never had the gelatin form. A couple of days ago I used the Instant Pot and had beautiful gelatin! I was so happy! The only issue is the quantity is obviously lower using the Instant Pot. Happy New Year!
Same. The instant pot is great, but max 6qts for mine. Still worth it.
My last few batches of broth in my presto did the popping up and down
Thank you for all your videos! I hardly comment on anyone’s channel, but I appreciate all you ladies and gentlemen do to teach us! I did not know that the lids would pop like that and did the symphony!😊 Very interesting to watch and see what happens in the canner.
Thank you both for this video!
I have never seen that off and on! Thank you. God Bless and stay safe.
You are very welcome, Jim
Thx for doing this, filming it and sharing it with us. 👍👍👍👍👍
I just did 12 jars myself !
I wish those big roasters were available in Australia, we have nothing like that. 😢
The symphony made me giggle 😂😂
Happy New Year.🎉
I make my broth in my turkey roaster also whenever I make it. I have 2 Nesco canners. It's funny because they are the same and yet different. One is a trouble maker and the other I do not seem to have any issues with cyphoning. I too let mine sit for an hour before I check it. I use an oven mitt to check the regulator to test to see if it is ready to open. As long as it does not vent and release pressure I am good to go with opening the canners. I also add a bit of vinegar to the water in the canner and it really helps to keep the jars clean. Any left over broth and at least 1 quart then goes in my dehydrator...carefully and I powder it so if I only need a little bit for cooking.
I love that you strain it once straight into the jar. Oh my goodness I lose so much straing and restraing through cheese cloth.
As always thank you to you and Jim (happy belated birthday ... mine was yesterday so I am in the New Years baby club as well) for all of your time, knowledge and hard work. I 100% learn something new every time I watch your videos. All the best to all
Thank you so much for your comment and your kind words. We appreciate that.
Measuring cup is under $8 here, but in Canada: $18.54
I have the Carey electric pressure canner. I purchased it after watching several viedos (but mostly your). I'm at 600 for altitude. Have yet to experience the symphony. This is only my 3rd year canning (probably have put up 400-500 jars, mostly water bath). Since the Nesco has the green regulator but no other method of measuring the pressure, perhaps it is higher than the 15# required. Just a thought. Love your viedos.
I canned 10 quarts of your recipe . I canned in 2 loads keeping the second batch in stock pot at 165 degrees. when I took my first five out of my presto canner one of the quart jar kept sealing and unsealing for about a minute. it didn't alarm me because of you viedo.
I followed your video today & it came out Fantastic! Thank you Pam & Jim❤
Thank you for sharing the crazy popping! I'm so glad to know it's normal if it ever happens to me. How far up on the jars does the water go in the Nesco?
Don’t throw away the bottom of that celery stalk. Put it in a shallow bowl of water and when new geeen starts coming out of it, plant that sucker in your garden and grow it again!
Wow! Great yield. Thanks for sharing
That broth looks so good! I love making broth
Wow, I've never seen jar lids do that before! I use a Presto too.
I’ve heard that with the nesco you need to let it sit for an hour to help prevent it from doing that
It must cool down until it reaches zero pressure. For my Nesco that takes between 60-75 minutes, so that is a given.
@@RoseRedHomestead from the research I’ve been doing it needs to sit an extra hour after that. I don’t know for a fact as I don’t own one. I’m trying to get information before I buy one.
As I', watching this, I am listening to my canner jiggling away the time to finish 18 pints of great northern beans. But, after checking my stock of stock, it is definitely time to make some more.Thanks for the video. (And the heads up!!)
I haven't had that issue with my nesco canner. Yet, I'm also below 1,000ft elevation. I unplug my canner and leave my jars in there for 1-1.5 hours before I open the lid. I read you had to let it rest 1 hour. Maybe that's the issue?
When My Nesco is done, I just crack the lid and put a wooden spoon across the top and leave the lid closed and let it come down some more.. about 15 minutes. I have never had any Siphoning.
That is fantastic!
I have never seen that before. And you are right, I would be freaking out...🥰
LOL! So glad you now know it is nothing to worry about.
It must be the week of chicken stock. I felt driven to get a back done on Monday and then follow it up with a vegetable dense chicken soup. Tis the season to avoid viruses, chicken soup is my defense 😊.
Love this! Thanks for sharing.
Thank you for your knowledge and goodness to us. All the sacrifice.
Great demonstration!