The Corso canner, you can also hang hams etc from the top center hook to steam cook or you can place wood chips in the bottom tray and place over a fire to smoke meats. So it's also a multi use gadget.
I looked at both options for steam canning and opted for the Harvest. As you say, you can use it as a water bath canner, a steam canner and a stock pot. And it's good looking. My old water bath canner would barely hold pints, and quarts were out of the question and it was and is the only size available where I live. This will hold quarts. Yea! Like you, I am height challenged for seeing the dial, but the manual did recommend putting a notch or a mark on the knob so you can tell when to start your canner, which presumes that you can see part of the needle. On the other hand, it is a glass lid and anyone who doesn't recognize boiling water should not be in a kitchen. And that is why you cannot convert your old water bath canner - you can't tell when the water is boiling and if you lift the lid you must start from scratch as the steam build up will have escaped. Now, got to go look up how you canned that sauerkraut.
Lenny, your post made me laugh out loud twice. Excellent. I'm glad to hear someone else complain about the old enamel canners too, who ever came up with the height wasn't a caner. Some of my very old jars (more than 100 years old) are shorter, even the wide mouth so I wonder if it's just a hold over from the old days. Thanks for watching. Take care
This is just what I was looking for! I bought this canner (also approved for flat conduction surface stoves) & am using it for the first time (tomorrow) to can apple pie filling. Hoping the next video comes up before then!
I really wish we were allowed to put photos on here because I have a steam canner that’s all 10 the bottom is only about 4 inches. The top is probably a good 12 which is the lid and it has that gauge on top just like yours
I think I know which steam canner you are talking about...they look like this: fyi.extension.wisc.edu/safefood/2020/08/18/an-update-on-safe-use-of-steam-canners/
That’s really neat! I love the old steam canner and the new style as well. Thats neat. Thankyou for sharing this new canner. I will look for that new canner.
I bought this for regular canning.. I just found out a few days ago it's a steamer canner😅. The only bummer is after 1 Use it pitted 😢 I was hoping to use it for cooking. It said it was stainless..ugh. Thanks for posting this , very helpful. Oh..boy 😂 I used it today totally wrong.. since I lost the directions last time using. I used the wrack like a regular canner. 🤭
bummer it pitted, mine is stainless steel and pretty heavy...I do use is as a WB canner too I like it better than my old WB canner since this is deeper and I use it like a stock pot too
I have a really old steam canner that does not have a gauge on it but it’s just like my newer one with the gauge on top. The only difference is my old one has two holes on the side of the lid and the directions are when his team comes out of the hall about 8 inches to a foot start your timer
hi Scott, so you have what is referred to as a 'weighted' canner. I wouldn't follow those old instructions...I'd stick with the current "Vent for 10 minutes then add the weight and start timing when the canner comes up to pressure" Vent is when the full steam is coming out full blast. In addition to using my steam canner I have a medim sized Presto, a large All American and 3 waterbath canners....I love canning!
@@OldSchoolPrepper wow that’s awesome. What I mean by that is that you responded back there’s somebody else about tomatoes I took them weeks before he even got back to me time was over. I understand people get busy just like now I don’t usually check my camera for things I mean my phone until I’m relaxed and I know I’m not going anywhere, I’m done watering the garden. I took a shower and I’m relaxing. Well, the old one is like my newer one is about 3 inches tall but the covers about maybe a 12 inches tall and it has two holes on each side about the steam, so I just go by the recipe and 15 minutes for Kortsen 10 minutes for pints but you know they always got that extra five minutes it says. After 10 minutes for pints you just turn the burner off and leave it. Sit there for another five minutes and honestly I hear the whistling, go down in about a minute or two.
@@OldSchoolPrepper I have another question are you on Facebook because it would be a lot easier to get help and ideas and also there’s another video on RUclips with this old lady. I think she has reddish hair but she’s old she made her own. She made her own steam counter with a glass lid on top and has a gauge that goes by where you live. Um, I forgot the magic word for that attitude or altitude lol.
@@scottjkern I am not on FB, i'm here and just started Instagram...but maybe I should do FB too. Is the older lady called RoseRed Homestead? Red hair, she just retired as a professor from a university and is a Master Food Preservationist. I love her. The altitude gauge makes it a ton easier for sure. I'll look it up.
@@scottjkern I think you are using your steam canner safely...I hate my cell phone but love my laptop...so i do the old fashion typing instead of thumbing keys on my phone :) I try and get back with folks within 24 hrs (or less)...we do a lot of off grid camping so i'm not always around but usually am.... i'm kinda boring
I own a steam canner which is more than 100 years old (tin, 2 tiered model)....it's been ruined by someone trying to 'restore' it but I hear what you are saying.
hiya Ronnie, I'm a cheap skate and lover of the estate sales...so I bought it at an Estate Sale. I have a much larger one that I got from my mom and a smaller brown one (with a water seal) that I got from the husband for a gift. You can buy them from Lehman's ... if you've never checked them out, you'll want too they have everything that anyone needs for non-electric living: www.lehmans.com/search?w=crocks
I bought this steam canner and I am confused… in the instructions, they say that this is very important to test the canner to determine what is my precise zone and to not assume I am in my zone looking at the color… and to calibrate every year. So reading this tells that we cannot refer to the colors on the “dial gauge”, we must test and find our real zone… So I have done that. But it takes so much time to get to the point where the arrow doesn’t move anymore! It seems too long… I am confused. Sometimes, after 20 minutes, the arrow stops, so I start counting the time, but then as it gets hotter, the arrow starts to move again! Do you have any tip, please? Thank you!
I looked at the manual and it says it takes 20-45 mintues to reach the end temp... If the arrow stops and then starts moving again it seems like your canner lid isn't staying down correctly, potentially releasing some of the steam and allowing the arrow to move higher. However I am not a Steam Canner expert so I'd refer you to your local extention office or to VKP (the manufacturer) I know when I test that the arrow stays in the same place, but I also dont' continue to raise the internal temp...I don't turn up the head I leave it where it is, leave the lid on and everything seems good. Sorry I"m not much help here. Which elevation do you live at & is the arrow moving into a higher zone?
I found this info for you to use if you'd like to contact the extention office or VKP: Each state has a Cooperative Extension that represents the USDA, to give proper canning and food safety instructions to the public. You can find out more on our website, www.VICTORIO.info, or you can visit The University of Georgia’s online Cooperative Extension, where you can find your local Extension’s contact information, nchfp.uga.edu
Sadly the specific steam canner tested was the dome style, not the pot style. Frustrating. Victorio admits that no outside testing has been done on the pot style. I personally don't have an issue with the pot style, but nchfp purists may.
I know the NCHFP doesn't approve steam canners yet, but the University of WI Extention Service approves 2 steam canners...the dome type and the one I'm using. I really wish all this info was in ONE place alas it's up to us to dig through the mass of info. I can't find anywhere that VKP (nee Victorio) says no testing has been done but I'm not looking too hard considers U of WI Ext. itself did the testing: columbia.extension.wisc.edu/2020/08/18/an-update-on-safe-use-of-steam-canners/
Hi... Newbie canner here. I just purchased this canner to & am very excited to try canning for the 1st time... This may sound like a silly question - but ya know us newbies🤣... I was reading the instructions and it said to make sure the water temp reaches 140° for raw packed foods and 180° for hot packed. How the heck do you know what the water temp is while it's boiling? Thanks😊
hi Sunflower, good to see you again. I think you got some bad info from what you are reading....I'm going to make an assumption that you are in the US and are using Farenhight temperatures. so....Water boils at 212F (at sea level) at 140 it's hot and at 180 you can 'pasturize' things (like milk) but water doesn't boil until 212F. (or 100Celcius). So whomever is saying that water is boiling at 140 is crazy...Now you can get your water hotter than 212 with Pressure canning (again at sea level)....at 10 pounds of pressure will reach 240F, 15 pounds of pressure will reach 250F? Anyway, back to your question. I'm wondering if what they are talking about is the temp INSIDE the jar while canning? I've never heard of different temps for raw pack v. hot pack, but no one measures the inside of the jars unless you are a scientist testing for safe canning recipies. If you properly can raw pack and hot pack, in the end they will be the same temp and they will can at the same amount of time (if it's waterbath, steam canning or pressure canning). If you follow an approved recipie (not one that some person gave you or that your grandma made) then you can be assured that if you follow the insructions you'll be good. I have a LOT of recipie from my beloved Grandma that I would no longer consider safe so I just adjusted them. Anyone who says "we've been eating it for years and no one has ever gotten sick" is full of crap. Here is how I can prove it. Let's say you served green beans last week that your friend canned and gave you...this week your husband/girlfriend whomever gets sick with diarrhea .... do you sit down and write out all the foods they ate and trace it back to the green beans? heck no, you probably don't even remember the green beans...so those people who say 'no one ever gets sick' are full of crap. Any way, I'm totally here to help you. What are thinking of canning? I can get you a safe recipie and find a good solid video for you to follow. If you are just learning here is a free website with good TRUSTED recipies on it: nchfp.uga.edu/how/can_home.html Finally, I'd be interesed in reading that material about the hot pack/cold pack and see if this person is just mixed up or down right wrong. Send it my way if you can find it again. I'm super glad you are asking quetions. This is how we all learned!
@@OldSchoolPrepper Hii... Omg! How kind... Thank you. Im such a visual learner. So trying to read and follow instructions is so hard for me... Regarding my last ?. I probably should of clarified, that this was in my *harvest multi - use canner manual*. The same one your showing in this video:) So, It wasn't a recipe I was following... Sorry. I copy & pasted part of the steaming instructions - so you can see what im confused about. Step 3 is what is baffling me. LOL 🤦♀️🤷♀️🤦♀️ Please see below:). Thanks for sharing your time... Much gratitude 🙌 1. Fold the handles of the jar rack inward, until they rest inside the rack. Turn it over and place inside the pot so the folded handles sit on the bottom of the pot. (see diagram at right). 2. Fill the stock pot with 3 quarts of water. The water level should be just below the top of the jar rack. 3. Preheat water to 140° F for raw-packed foods and to 180° F for hot- packed foods. 4. Follow the directions in an approved canning guide to prepare and fill the jars with the product you are going to process. 5. Place your prepared jars on the canning rack. It will hold 7 quarts or 8 pints. 6. Place the lid on the pot so the vent holes are towards the back and you can easily read the Indicator Knob. 7. Make sure you know which “Zone” you are in according to your altitude. If you do not, contact your local Extension office (see the Troubleshooting Guide for more information on p. 13). 8. Turn your burner up so the water comes to a vigorous boil. 9. As soon as the needle reaches your “Zone’s” green area, start your processing time (see p. 6 for Indicator Knob Instructions). Be sure your processing time is from an approved canning guide to ensure you have a safe finished product. (The processing times for steam canning are the same for water bath canning).
@@sunflower-ic6hc ok, got it... I see why it was confusing....so you know that the jars we can in are glass and sudden changes in temperature can make glass break. Even glass that is tempered and meant to go from cool to hot can break if the changes are too quick. So when you "raw pack" something...it is room temp or even cool when it goes into your jars. Let's say you are canning raw tomates and they are room temp so you stuff the jar full but if you put it into a pot of water that is too hot the jar might break so they want you to start with cooler water. If you "hot pack" something that means what's going into the jar is already hot hot! like boiling tomato sauce....so you can put that jar into hotter water since the contents is already hot. So your question was how in the heck do you tell how hot the water is! The best way (and safest) is to use a candy/meat/bbq thermometer. (I'd get one of the metal one's not glass, they are like $12 at walmart, see below)...they are really long and will clip onto the side of the pot (or you can hold it with your hands to get a quick temperature read. Now you don't need to be exact here, you can be off by 15 or more degrees and it's no biggie. or you can take an educated guess.... 140F will be too hot to put your hand in but it will NOT have any bubbles on the bottom of the pot. 180F will start to have those tiny bubble form on the bottom of the pot but they won't be breaking the surface of the water yet. Soon you will be able to just look at the water and tell how hot it is. Here is an example of a good thermometer, inexpensive that you can use for many things.....just so you know what it looks like. if you already have a meat thermometer that would probably work...even a mouth thermometer would but with my luck i'd get splashed with hot water and burn myself. www.walmart.com/ip/12-Barbecue-Deep-Fry-Thermometer-Clip-Instant-Read-Dial-Thermometer-Extra-Long-Stainless-Steel-Probe-Food-Cooking-Best-Turkey-Frying-BBQ-Grill-Pot-Pa/873939008
@@OldSchoolPrepper Hi again:) Sorry, had some things come up - so had to put my canning venture on the back burner:/ Hope this msg finds you well... So I really want to try making dandelion jelly. As my 1st project. Any tips or suggestions 🤔... This is the one i'd like to try ruclips.net/video/Xyd32mUdrN8/видео.html Thanks:)
yes, put a rack inbetween the bottom and the 2nd level...don't stack directly on top of each other. If you don't have a rack then zip tie a bunch of rings together into kind of a circle shape and use that.
hi Nonya, yes it does which i totally hate. I almost always have a jar of ferments living in the fridge....right now i have kimchi, sauerkraut, asparagus and amy trying some swiss chard...that said I harvested pounds, pounds and pounds of cabbage last year and had to do something with it. There are only two of us in my home and we couldn't eat it all so I decided to can it. But you are correct the good bacteria is gone however much of that wonderful flavor is still there.
The Corso canner, you can also hang hams etc from the top center hook to steam cook or you can place wood chips in the bottom tray and place over a fire to smoke meats. So it's also a multi use gadget.
hi Robin, is the Corso canner approved by the USDA too?
I looked at both options for steam canning and opted for the Harvest. As you say, you can use it as a water bath canner, a steam canner and a stock pot. And it's good looking. My old water bath canner would barely hold pints, and quarts were out of the question and it was and is the only size available where I live. This will hold quarts. Yea! Like you, I am height challenged for seeing the dial, but the manual did recommend putting a notch or a mark on the knob so you can tell when to start your canner, which presumes that you can see part of the needle. On the other hand, it is a glass lid and anyone who doesn't recognize boiling water should not be in a kitchen. And that is why you cannot convert your old water bath canner - you can't tell when the water is boiling and if you lift the lid you must start from scratch as the steam build up will have escaped. Now, got to go look up how you canned that sauerkraut.
Lenny, your post made me laugh out loud twice. Excellent. I'm glad to hear someone else complain about the old enamel canners too, who ever came up with the height wasn't a caner. Some of my very old jars (more than 100 years old) are shorter, even the wide mouth so I wonder if it's just a hold over from the old days. Thanks for watching. Take care
This is just what I was looking for! I bought this canner (also approved for flat conduction surface stoves) & am using it for the first time (tomorrow) to can apple pie filling. Hoping the next video comes up before then!
NICE~ the next video is a week or so out....but here is one to check out from another person: ruclips.net/video/1tepw7ClhIk/видео.html
Thanks for the suggestion!
I own this one and I love it, too!
great minds!
I just saw your dilly bean steam canning vid and a search led be back here. Thanks again.
I'm every where! Have u done any steam canning yet?
I really wish we were allowed to put photos on here because I have a steam canner that’s all 10 the bottom is only about 4 inches. The top is probably a good 12 which is the lid and it has that gauge on top just like yours
I think I know which steam canner you are talking about...they look like this: fyi.extension.wisc.edu/safefood/2020/08/18/an-update-on-safe-use-of-steam-canners/
That’s really neat! I love the old steam canner and the new style as well. Thats neat. Thankyou for sharing this new canner. I will look for that new canner.
You are so welcome! it certainly is a lot quicker than WB canning
I bought this for regular canning.. I just found out a few days ago it's a steamer canner😅. The only bummer is after 1 Use it pitted 😢 I was hoping to use it for cooking. It said it was stainless..ugh.
Thanks for posting this , very helpful.
Oh..boy 😂 I used it today totally wrong.. since I lost the directions last time using. I used the wrack like a regular canner. 🤭
bummer it pitted, mine is stainless steel and pretty heavy...I do use is as a WB canner too I like it better than my old WB canner since this is deeper and I use it like a stock pot too
Very cool old steam canner , good video , thanks for sharing , God bless !
Thanks, you
thats pretty cool..i love the old steamer..looks rustic and cool.
I"m going to research into the old steamer....I'm wondering if that could be made to work again.
This is awesome. It takes FOREVER to get the water boiling in a traditional water bath
i know ~
Can’t wait to try that out M!!!!
I can bring it over to try during our next canning session!
I have a really old steam canner that does not have a gauge on it but it’s just like my newer one with the gauge on top. The only difference is my old one has two holes on the side of the lid and the directions are when his team comes out of the hall about 8 inches to a foot start your timer
hi Scott, so you have what is referred to as a 'weighted' canner. I wouldn't follow those old instructions...I'd stick with the current "Vent for 10 minutes then add the weight and start timing when the canner comes up to pressure" Vent is when the full steam is coming out full blast. In addition to using my steam canner I have a medim sized Presto, a large All American and 3 waterbath canners....I love canning!
@@OldSchoolPrepper wow that’s awesome. What I mean by that is that you responded back there’s somebody else about tomatoes I took them weeks before he even got back to me time was over. I understand people get busy just like now I don’t usually check my camera for things I mean my phone until I’m relaxed and I know I’m not going anywhere, I’m done watering the garden. I took a shower and I’m relaxing. Well, the old one is like my newer one is about 3 inches tall but the covers about maybe a 12 inches tall and it has two holes on each side about the steam, so I just go by the recipe and 15 minutes for Kortsen 10 minutes for pints but you know they always got that extra five minutes it says. After 10 minutes for pints you just turn the burner off and leave it. Sit there for another five minutes and honestly I hear the whistling, go down in about a minute or two.
@@OldSchoolPrepper I have another question are you on Facebook because it would be a lot easier to get help and ideas and also there’s another video on RUclips with this old lady. I think she has reddish hair but she’s old she made her own. She made her own steam counter with a glass lid on top and has a gauge that goes by where you live. Um, I forgot the magic word for that attitude or altitude lol.
@@scottjkern I am not on FB, i'm here and just started Instagram...but maybe I should do FB too. Is the older lady called RoseRed Homestead? Red hair, she just retired as a professor from a university and is a Master Food Preservationist. I love her. The altitude gauge makes it a ton easier for sure. I'll look it up.
@@scottjkern I think you are using your steam canner safely...I hate my cell phone but love my laptop...so i do the old fashion typing instead of thumbing keys on my phone :) I try and get back with folks within 24 hrs (or less)...we do a lot of off grid camping so i'm not always around but usually am.... i'm kinda boring
Thank you. You answered my questions.
Glad to help! let me know if you have questions, I'll do what I can
Thank god extensions services approved this-lol Steaming canning has been around as long as water bath canning.
I own a steam canner which is more than 100 years old (tin, 2 tiered model)....it's been ruined by someone trying to 'restore' it but I hear what you are saying.
@@OldSchoolPrepper I saw it in the video,it's pretty amazing. I hope I can find one myself some day.
Were did you get that sauerkraut Crock! I love it!
hiya Ronnie, I'm a cheap skate and lover of the estate sales...so I bought it at an Estate Sale. I have a much larger one that I got from my mom and a smaller brown one (with a water seal) that I got from the husband for a gift. You can buy them from Lehman's ... if you've never checked them out, you'll want too they have everything that anyone needs for non-electric living: www.lehmans.com/search?w=crocks
@@OldSchoolPrepper Thanks, I love it, great find!
I own this one and my neighbor gave me her mother's Conservo.
have you ever treid the Conservo?
@@OldSchoolPrepper not yet. It needs some soldering.
..interesting.. the old steamer & steam canning.. This is a new one for me.. Ill be watching to see how its done.. T..F..S..
I'm really liking it so far....it doesnt' take nearly the same amont of time.
I bought this steam canner and I am confused… in the instructions, they say that this is very important to test the canner to determine what is my precise zone and to not assume I am in my zone looking at the color… and to calibrate every year. So reading this tells that we cannot refer to the colors on the “dial gauge”, we must test and find our real zone… So I have done that. But it takes so much time to get to the point where the arrow doesn’t move anymore! It seems too long… I am confused. Sometimes, after 20 minutes, the arrow stops, so I start counting the time, but then as it gets hotter, the arrow starts to move again! Do you have any tip, please? Thank you!
I looked at the manual and it says it takes 20-45 mintues to reach the end temp... If the arrow stops and then starts moving again it seems like your canner lid isn't staying down correctly, potentially releasing some of the steam and allowing the arrow to move higher. However I am not a Steam Canner expert so I'd refer you to your local extention office or to VKP (the manufacturer) I know when I test that the arrow stays in the same place, but I also dont' continue to raise the internal temp...I don't turn up the head I leave it where it is, leave the lid on and everything seems good. Sorry I"m not much help here. Which elevation do you live at & is the arrow moving into a higher zone?
I found this info for you to use if you'd like to contact the extention office or VKP: Each state has a Cooperative Extension that
represents the USDA, to give proper canning
and food safety instructions to the public.
You can find out more on our website,
www.VICTORIO.info, or you can visit The
University of Georgia’s online Cooperative
Extension, where you can find your local
Extension’s contact information,
nchfp.uga.edu
Sadly the specific steam canner tested was the dome style, not the pot style. Frustrating. Victorio admits that no outside testing has been done on the pot style.
I personally don't have an issue with the pot style, but nchfp purists may.
I know the NCHFP doesn't approve steam canners yet, but the University of WI Extention Service approves 2 steam canners...the dome type and the one I'm using. I really wish all this info was in ONE place alas it's up to us to dig through the mass of info. I can't find anywhere that VKP (nee Victorio) says no testing has been done but I'm not looking too hard considers U of WI Ext. itself did the testing: columbia.extension.wisc.edu/2020/08/18/an-update-on-safe-use-of-steam-canners/
Hi... Newbie canner here. I just purchased this canner to & am very excited to try canning for the 1st time...
This may sound like a silly question - but ya know us newbies🤣... I was reading the instructions and it said to make sure the water temp reaches 140° for raw packed foods and 180° for hot packed. How the heck do you know what the water temp is while it's boiling?
Thanks😊
hi Sunflower, good to see you again. I think you got some bad info from what you are reading....I'm going to make an assumption that you are in the US and are using Farenhight temperatures. so....Water boils at 212F (at sea level) at 140 it's hot and at 180 you can 'pasturize' things (like milk) but water doesn't boil until 212F. (or 100Celcius). So whomever is saying that water is boiling at 140 is crazy...Now you can get your water hotter than 212 with Pressure canning (again at sea level)....at 10 pounds of pressure will reach 240F, 15 pounds of pressure will reach 250F? Anyway, back to your question. I'm wondering if what they are talking about is the temp INSIDE the jar while canning? I've never heard of different temps for raw pack v. hot pack, but no one measures the inside of the jars unless you are a scientist testing for safe canning recipies. If you properly can raw pack and hot pack, in the end they will be the same temp and they will can at the same amount of time (if it's waterbath, steam canning or pressure canning). If you follow an approved recipie (not one that some person gave you or that your grandma made) then you can be assured that if you follow the insructions you'll be good. I have a LOT of recipie from my beloved Grandma that I would no longer consider safe so I just adjusted them. Anyone who says "we've been eating it for years and no one has ever gotten sick" is full of crap. Here is how I can prove it. Let's say you served green beans last week that your friend canned and gave you...this week your husband/girlfriend whomever gets sick with diarrhea .... do you sit down and write out all the foods they ate and trace it back to the green beans? heck no, you probably don't even remember the green beans...so those people who say 'no one ever gets sick' are full of crap. Any way, I'm totally here to help you. What are thinking of canning? I can get you a safe recipie and find a good solid video for you to follow. If you are just learning here is a free website with good TRUSTED recipies on it: nchfp.uga.edu/how/can_home.html
Finally, I'd be interesed in reading that material about the hot pack/cold pack and see if this person is just mixed up or down right wrong. Send it my way if you can find it again. I'm super glad you are asking quetions. This is how we all learned!
@@OldSchoolPrepper Hii... Omg! How kind... Thank you. Im such a visual learner. So trying to read and follow instructions is so hard for me...
Regarding my last ?. I probably should of clarified, that this was in my *harvest multi - use canner manual*. The same one your showing in this video:) So, It wasn't a recipe I was following... Sorry.
I copy & pasted part of the steaming instructions - so you can see what im confused about. Step 3 is what is baffling me. LOL 🤦♀️🤷♀️🤦♀️
Please see below:).
Thanks for sharing your time...
Much gratitude 🙌
1. Fold the handles of the jar rack
inward, until they rest inside the rack.
Turn it over and place inside the pot so
the folded handles sit on the bottom
of the pot. (see diagram at right).
2. Fill the stock pot with 3 quarts of
water. The water level should be just
below the top of the jar rack.
3. Preheat water to 140° F for raw-packed foods and to 180° F for hot-
packed foods.
4. Follow the directions in an approved canning guide to prepare and fill
the jars with the product you are going to process.
5. Place your prepared jars on the canning rack. It will hold 7 quarts or 8
pints.
6. Place the lid on the pot so the vent holes are towards the back and you
can easily read the Indicator Knob.
7. Make sure you know which “Zone” you are in according to your
altitude. If you do not, contact your local Extension office (see the
Troubleshooting Guide for more information on p. 13).
8. Turn your burner up so the water comes to a vigorous boil.
9. As soon as the needle reaches your “Zone’s” green area, start your
processing time (see p. 6 for Indicator Knob Instructions). Be sure your
processing time is from an approved canning guide to ensure you have
a safe finished product. (The processing times for steam canning
are the same for water bath canning).
@@OldSchoolPrepper oh and yes, I'm in the US 🇺🇸
@@sunflower-ic6hc ok, got it... I see why it was confusing....so you know that the jars we can in are glass and sudden changes in temperature can make glass break. Even glass that is tempered and meant to go from cool to hot can break if the changes are too quick. So when you "raw pack" something...it is room temp or even cool when it goes into your jars. Let's say you are canning raw tomates and they are room temp so you stuff the jar full but if you put it into a pot of water that is too hot the jar might break so they want you to start with cooler water. If you "hot pack" something that means what's going into the jar is already hot hot! like boiling tomato sauce....so you can put that jar into hotter water since the contents is already hot. So your question was how in the heck do you tell how hot the water is! The best way (and safest) is to use a candy/meat/bbq thermometer. (I'd get one of the metal one's not glass, they are like $12 at walmart, see below)...they are really long and will clip onto the side of the pot (or you can hold it with your hands to get a quick temperature read. Now you don't need to be exact here, you can be off by 15 or more degrees and it's no biggie. or you can take an educated guess.... 140F will be too hot to put your hand in but it will NOT have any bubbles on the bottom of the pot. 180F will start to have those tiny bubble form on the bottom of the pot but they won't be breaking the surface of the water yet. Soon you will be able to just look at the water and tell how hot it is. Here is an example of a good thermometer, inexpensive that you can use for many things.....just so you know what it looks like. if you already have a meat thermometer that would probably work...even a mouth thermometer would but with my luck i'd get splashed with hot water and burn myself. www.walmart.com/ip/12-Barbecue-Deep-Fry-Thermometer-Clip-Instant-Read-Dial-Thermometer-Extra-Long-Stainless-Steel-Probe-Food-Cooking-Best-Turkey-Frying-BBQ-Grill-Pot-Pa/873939008
@@OldSchoolPrepper Hi again:) Sorry, had some things come up - so had to put my canning venture on the back burner:/
Hope this msg finds you well...
So I really want to try making dandelion jelly. As my 1st project. Any tips or suggestions 🤔...
This is the one i'd like to try
ruclips.net/video/Xyd32mUdrN8/видео.html
Thanks:)
Can I stack 1/2 pints in the harvest steam canner please. Thank you.
yes, put a rack inbetween the bottom and the 2nd level...don't stack directly on top of each other. If you don't have a rack then zip tie a bunch of rings together into kind of a circle shape and use that.
@@OldSchoolPrepper THANK YOU! 😊
Wouldn't canning the sauerkraut kill the good bacteria?
hi Nonya, yes it does which i totally hate. I almost always have a jar of ferments living in the fridge....right now i have kimchi, sauerkraut, asparagus and amy trying some swiss chard...that said I harvested pounds, pounds and pounds of cabbage last year and had to do something with it. There are only two of us in my home and we couldn't eat it all so I decided to can it. But you are correct the good bacteria is gone however much of that wonderful flavor is still there.
Does this work on electric stove?
yes, it would even work on a ceramic (flat top) stove...as the bottom of this canner is flat. This is wonderful
Do you still pre heat the jars and food?
yes, prepare your jars just the same as for waterbathing but it doesn't nearly the amount of time to come to processing temp.