How to Pressure Can in the Carey Electric Canner | What Does E10 mean on the Carey Electric Canner
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- Опубликовано: 8 сен 2024
- A step by step guide to canning with the Carey Electric Pressure Canner. Carey pressure canning instruction manual explained. ↓↓↓ CLICK SHOW MORE ↓↓↓
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Are you a member of SOS? Say Hi if you are :) *UPDATE* The new manual now states to use 8 cups instead of 4. Everything else is the same 💕 here is a link to an updated tutorial ruclips.net/video/ZolPz9WGiZM/видео.html
Hi :) Do you think you can do a collab with Farmer J on your next video?
Tamara Hattar We'll see if I can get him to put his face on video LOL ... baby steps ;)
Can't wait!! ;)
Yes
Kristin at Mini Slice of farm hi 👋🏻
Finally someone did and easy to understand and correct way to can! Thank you so very much!
Thanks Larry 💖
Ty. I made it easy
This video is WAY better than Nesco’s own video! Only thing I would have touched on was the green valve for those above 1000 feet.
@MrsLovelyPendragon thank you so much! Actually, that's a great point, I should have definitely mentioned that 💕
I wish you would make more Carey pressure canner videos.
Thank you so much for this video! It is so good and so easy to understand. I just received my Carey and was so confused about using it. I've watched several videos but it wasn't until I watched this one that it all started to "kick in" and make sense. I sat and wrote out everything that Farmer J said and now have my notes to follow. Anyone that buys a Carey or Nesco should be directed by the company here to this video to learn. Thank you, thank you, thank you!
Thank you so much for this comment 🥰 happy canning!!
Same here. Instruction booklet sucks.
Your video is the only one that is done correctly. I watch many that are doing it wrong. The new instructions now say to add 8 cups of hot water.. Thanks for a great easy to understand video. Now enjoying my new Carey!
Thank you!! I'm so glad they finally changed the manual. We do need to make a new video that says 8 cups per the new instructions 🙂
The new instructions for pressure canning in the Carey/Nesco is to use 8 cups of water so the canner doesn’t run out of water
I was wondering the same thing
If you've ever wondered what E10 means on the Carey smart pressure canner, this video explains it!
THANK YOU! I just ordered one and this makes me feel so much better about using it for the first time!
You are very welcome Danika 💕 you are going to love it!
My Carey pressure canner lasted only for 2 summer seasons and stopped to work. Can not say that I canned a lot. About 60- 70 cans during this 2 seasons. But it was really easy and fun , exactly like described in this video.
Very informative video! Thank you for sharing. We haven't been canning very long and we're trying to learn all we can. Keep up the great work!
Teal House Farm thank you 😊 it's definitely been a rewarding skill to learn when it's harvest time and there is so much food to preserve!!
I just got my Carey and cant wait to put it to use. I ordered the Ball canning book also. Thanks for the video it has helped out explaining things. Please post other videos showing canning in the Carey.
So glad you found it helpful!! I'll be posting more soon 🥰
In the middle of canning with my Carey for the first time...
Thankyou for this video. I was 20 minutes into the 75 minutes of my black eyed peas and my husband bumped the cord and it shut off.
(We have an outlet with an extension on it for more plugs.)
Anyway searching for help I came across your video after many not so helpful ones and this was a breath of fresh air. Very clearly going through the process. Even though it didn't answer my specific question on what to do when it gets cut off, it still gave me the confidence to start the process over and know I was doing it right.
Thank you!
Just used mine and this video answered my questions on the steam releasing during processing.Best video I^ve found on this canner and by the way i love my canner
Same! Mine is loud and the presto one is so quiet. I wanted to make sure that was ok!
I LOVE the Carey and love this video! I have to refer to it when It has been a while since I've used the good ol' guy, as was the case tonight :) Also an SOS member, which is the reason I bought my Carey to begin with. Now canning beans for the very first time ever. THANKS, Mini Slice of Farm!
Thank you so much Jeannie!! Feedback like this let's me know what videos are actually helping so I can make more like it for other topics 💕 You are very welcome!
Now I really want a Carey! Thank u for sharing!
I contacted Nesco today and they said they contacted engineers on this issue and the proper way is to vent for the E10 count down then switch to airtight. They also said if food was canned according to booklet the food would still be good to eat because the canner still releases steam and has the right pressure regardless. I'm not sure about that but it's nice to know they've at least stated the proper way. I hope they update the booklet!
They updated it Shelly 💕 the new one states to let it go until it hits E0 THEN switch to airtight like we do in the video!
Now I don't know what to do. I have 100 cans of food canned switching my valve on E19..not waiting until E0. Will it still be safe.?
Thank you I have watched this last year to can then again this year to can. I appreciate your step by step instructions. Great video and very good instructions.
Thanks for the compliment Meghan 🥰 you are very welcome!
omgosh! This was SO helpful!
lori best yeay!! So glad it helped 💕
Kristin at Mini Slice of farm It really did! I decided I'm going to buy a Carey to start. Especially since you said so many in the FB forum have one:)
Just bought a Nesco subtype of this canner. (I’ve owned an Instapot Max for a year.). The instructions that came with the canner just plain SUCK! So, thank you for clearing up the instructions and what to expect as it’s pressuring up! I appreciate you explaining what I’m seeing on the digital display and that the float jiggles as in a conventional stovetop canner would. (On the Instapot, it seals completely, no giggle.). Thanks again!!!
So excited! A very dear friend just sent me a Carey Canner as a gift! It just arrived yesterday! She got it from Blain's Farm & Fleet for only $99! New subscriber to your RUclips channel, but I've been in your SOS group for some time, now.
Oooh Congrats on your new canner!! And welcome to the RUclips channel 🤗 can't wait to see all the goodies you make!
Thank you for this video.
Wanted to buy a pressure canner and didn't know what to get. Watched this video and my mind was made. Expecting to receive it tomorrow. Thank you!!!
Welcome 🤗
Thank you I have been pressure canning my bacon for years and it works great delicious thank you so simple to use I love my regular canner but the electric canner is awesome
You are so welcome!
Thank you for this video!
Thank you this is the best video I have watched. Straight forward and easy to understand.
Thank you so much Julie!! Love that you found it helpful 🥰 the new instructions say to add 8 cups of water instead of 4 but everything else is the same.
I received my Carey canner a couple of days ago. I have my dishwasher filled with canning jars that will be sterilized overnight. Tomorrow morning I start with canning plums in some jars and making plum jam spread in smaller jars. Then I move on to potatoes and finally applesauce. Since I was unable to find the Ball Blue Book of Canning anywhere I will try to find the best info before I start. I just requested to be a part of your SOS group! Anyway, wish me luck. This is a new skill in my prepping journey.
That's so exciting! Good luck tomorrow 🥰 let me know if you have any questions and how it turns out!
We also have an SOS Carey/Nesco group now too so if you want a second option you can try that group too!
Thank you so much for this video! Very concise and informative! I’ve got some ground beef canning right now! 🙂
You are welcome Alicia! So glad you found it helpful 😊
Thank you!
Thanks for making this!! I'm here from SOS too
Have never seen them over here in Australia.Would be great if we could get them and just do a few jars as we want and yes I am a SOS member, Love it.
MsSmokeybear1 they definitely need to make one that is converted to non-US electricity and start shipping them out 👀💕🤗
REALLY super helpful to the point video. THANK YOU!
This was so helpful!! Had your video up while I did mine ... THANK YOU!!
Yeay!! So glad it was helpful :)
THANK YOU
You are very welcome 🥰
Very helpful Thank you for sharing.
Woman & Woman Homestead Lia smith Welcome! Glad it helped :)
Thank you so much for easy instructions. Very helpful.👍🏽
You are very welcome Marjorie 😊
Thank you for this easy tutorial!
You are very welcome 😊 so glad you found it helpful 💕
You have given some great instructions for canning homemade chili. I am, however, confused about whether the chili needs to be hot when I transfer it to the jars or can it be room temperature. All other instructions were perfectly clear.
Thank you Bonita 😊 that's really up to you. You just want to make sure that everything is around the same temperature so you don't shock the jars. So hot chili goes in heated jars and takes hot water in the canner. Room temperature chili can go in room temperature jars and you can use room temperature tap water to fill the canner. If you are putting cold chili from the refrigerator into the jars, they can be room temperature but the water in the canner should be cool. Once you get the kids are going it will heat everything up accordingly, it will just take a few extra minutes to heat up if you are using cold water and cold jars.
Side note, the manufacturer now recommends 8 cups of water when pressure canning in this unit, everything else is exactly the same
@@KristinatMiniSliceoffarm Thanks for answering so promptly. I plan to can some leftover chili this afternoon. I haven' t decided yet what temperature my chili will be, but, I';; let you know how it goes.
Great tutorial
thank you more videos please
Monica Phillips absolutely :) thanks for being here 💖
Great video! I Love my Carey!And hi from SOS!
Thanks Deb :)
I love using the Carey. Just a question tho...when turning the valve to exhaust or airtight, I'm not sure of the correct position for the valve. It's kind of hard to explain, but does it sit down or raised when in position? if you understand what I'm talking about. I've tried watching different video's but no one actually focuses on the position of the exhaust valve. Thank you.
I know exactly what you mean Dolly, when it sinks down it's in airtight mode, when it is raised up it is in exhaust. We have used our so much now that the words have worn out so that's the only way I know when I'm in exhaust or airtight LOL
This is exactly the question I have! Very confusing, and none of the videos I've watched gives clear direction.
Thank you. I just ordered one yesterday 👍🏼
You are welcome 🤗 Congrats on your new gadget, you will love it!
thank you for this video... I feel so stupid! I just finished canning the last of 3 batches of soup and it was taking so long......I just didn't understand what I did wrong.................good lord, I have been setting the timer for 750 thinking it was correct for 75!!! looking forward to doing this again but
the correct way
You are very welcome! I'm sure you were very tired by the third batch!
Side note…your hair is gorgeous!!!
Thank you so much 💕
It does the job. Excellent product.
I agree 💕 thank you for the feedback 😊
OMG! Is it really this easy to can? I think I'm going to learn now. I had had an unhealthy fear of pressure canners exploding.
Yes!! So excited you found this tutorial 💕 I had the same fear when I started over 10 years ago, then it all melted away after actually doing it! That's the main reason we made this video 🥰 this comment made my day! Thank you!
I finally got past my fear of pressure canning too. This is the best overall video I've seen about the Carey. Take notes and keep them in your booklet!
Thank you!!!! Thank you!!!!
So glad you found this helpful! You are very welcome 🥰
My cooker arrived! I was intimidated, it's been in the box for a week! After your video, I got it out of the box and I'm canning chicken tomorrow!
Thanks for this helpful video. How do you know that chilli takes 75 minutes? Does the canner come with a book?
Very interesting! I dont have one of these yet, still doing research on what to buy. Im here from sos too.
Hi Nicole! I thought I recognized your name from the group 💖
Loved your video easy to understand. Thank you so much.
You are very welcome 😊 thank you for the compliment 💕
Have you tried using 1.5 pint (24oz) jars? I know 5 pints will fit and 4 quarts will fit. I was thinking five 1.5 pints would fit since they are the same size in width as the wide mouth pints.
Holy cow thanks I was totally using my Carey wrong.
@William Gruff we love our Carey ... just wish their manual was better written!
This was Very helpful
Thank you 😊
Thank you so much for this easy to understand and straight to the point video!!! :)
Thank you for the beautiful comment 💕 you are very welcome!
I am going to read book to you! when steam begins to exit the unit the machine will beep and will display E10 shift the top limiting valve to Air Tight. The E10 count down will continue down to E1 as the unit continues to build up internal pressure.
the old manual was not very clear but the new manual has been corrected.
Eye on art...I believe you are incorrect. I just received my canner abt a week ago. Here is what it says: (after you press the start button you wait for the internal temp to be reached with the valve on EXHAUST). Once the canner reaches the correct internal temp, the canner will beep once and the control panel LED display will read "E10". The "E" is for EXHAUST mode and "10" equals the number of minutes that will count down. The canner will automatically count down from "E10" to "E0"....then it will beep once again. This is when you set the valve to "AIRTIGHT". Once the canner resumes the control panel will beep again. Then The required process time entered earlier will start to count down.
Hey just saw this video and it has answered a lot of questions for me. I never saw you press the pressure cook button. Do you ever press it? Thanks
I only use the pressure cook button when I'm cooking not canning. If you are pressure canning follow the exact sequence that I show in the video 💕 you are very welcome! Thank you for the beautiful comment, glad you found it helpful 😊
Very nicely explained video. I think I will purchase one. thank you for sharing :D
Wow this is a cool tool... I am still canning in my old pressure cooker...
Emmajean Hicks it definitely made canning and making dinner much easier :)
something like this is on my list for future upgrades.
Thank you
Great video .. very informative! Thank you!
Thank you Brandi!
A little confused on the HIGH/LOW pressure setting on the Carey, For Bread and Butter pickles and relishes would you use the High or Low pressure settings ?
thanks. best video I've watched!
Welcome! So glad you found it helpful :)
Hello...I just got this and am super excited to start canning my homemade chili. But I'm very new to Canning or even using a pressure cooker for that matter. I've read the manual and can't seem to find my question. Can someone please tell me if it's normal for the Pressure Limit Valve to feel very loose and flimsy when on? When I try to move it to the exhaust or airtight positions, it doesn't really seem like it's in the position securely and that is making me very nervous to turn it on and start. Again, I'm new and trying to learn the best I can before I start so please be nice with your comments. Thank you everyone.
Same question
Thanks for sharing the information. :D
You are very welcome 😊
I just joined SOS! Big thumbs up from once creator to another! I just got a instapot for Christmas so I'm hoping mine is similar. Thanks so much Kristin! :)Jen
Thanks Jen! Welcome to the group 💖
Please don’t use the Instant pot for canning. The instant pot was intended for pressure cooking. The Carey was made for cooking AND CANNING. The difference is the Carey can hold @ 10lbs & 15lbs pressure which is needed for canning. The instant pot fluctuates down to 7.5 lbs which is bad for canning. The Carey has been approved by the ETL (Edison testing lab). When the ETL approves an electrical appliance they are approving of what the manufacturer claims the product can do.
However, I own both the Carey & the Instant Pot. I liked the sterilize feature on the Instant Pot. So, I plan on sterilizing my jars in the Instant Pot when I am canning in my Carey (my dish washer is broken & we don’t use it since we are only two).
I contacted the company about what the E10 means and they said that E10 is the time when the canner builds up pressure. Basically you press start and let it heat up. It will heat up and release steam, that's when the venting takes place. I've timed mine and it will release steam for about 10 minutes or more, then once the right temp has been reached it will beep E10. At that point you need to close the pressure valve because the count down from E10 is the time when the canner is building the correct pressure. Once it hits the right pressure it beeps and starts timing for processing. I had someone tell me I was doing it wrong so I tested it out by canning jars of water and doing it the way you say by having the E10 count down be the vent time. It didn't work with mine, it took longer than 10 minutes. Then when it finally got down to E0 and I closed the vent, it immediately started timing. There was no time in there for it to build up pressure. On my weighted stove top canner, I let it heat up, once steam starts coming out I let it vent for 10 minutes. When that's up, I put the weight on and have to wait for it to build up pressure and start jiggling before setting the time. The E10 count down is the pressure building time before the processing time starts.
Hi! We are aware of the instructions from Chard. However, we don't believe those instructions to be compatible with safe tested pressure canning recipes such as those found on the nchfp website or ball canning books. As we show in our video, the total time from when we turn on the machine until some steam starts to escape is about 15 minutes. Almost as soon as steam starts to escape the E10 appears. If we close the valve at that point then there has been no exhaust phase. This is important not only because it ensures that the canner is filled with pure steam without pockets of cool air, but also because the 10 minutes of exhaust is included in the timetables given for processing in recipes from the safe tested sources we use. When testing recipes side by side with our Presto canner, we found that the heat up and cool down periods were similar when following the procedure we outline but the time was cut short in the Carey if we did not include the 10 minute exhaust phase. We have run many, many cycles and the count down from E10 to E0 is always exactly 10 minutes. Once we close the valve, it generally takes 1 to 3 minutes to build up pressure and start the countdown for the processing time. If we close the valve at E10, we have never had it count down past E7. The cycle is always shorted following that recommendation. Thank you for giving us the opportunity to clarify why we believe this procedure is more compatible with safe canning recipes.
Too funny, im canning chili- first time!! In my carey!!! In half pints. Didnt look like quarts would fit, i put only 4
Hi Kristin thank You so much for the video 👍🏼 i have bought a Nesco and I tried it 2 times separate day s in the weekend, I pressure cannede carrots in pints 1 time I used cold Water in the canner It warm up and started the E10 countdown, only thing i was wondering About was that the steam from start in the countdown prossec was not a Big steady stream but it came befor the time was Down to E0 and i switch to airtight and it did it’s thing All the Way to “ off “ 👍🏼 was this correct ?
Second time also carrots i used very hot Water and it started E10 countdown but About E5 it closed for steam ( the vent ) but still counting Down to EO and went on with the 25 min countdown, my husband swiched the Valve to airtight and it was doing everything until “ off “ was that correct ? I am so nervous About göttingen u’s sick from the food so i hope You Can help me with some answers 🙏🏻🙏🏻
So do you still have to heat up the jars and boil the lids etc .?
I love my Carey. This is how I have been using it to pressure can.
Gayla it definitely makes life easier!
I have about worn this* one out. I never start using my Carey pressure canning session without first double checking this* particular RUclips of yours.
“How to Pressure Can in the Carey Electric Canner | What Does E10 mean on the Carey Electric Canner”
Thank you so much Linda 🥰💕
How do you remove the valve ( pressure limiting & use the other valve)
Hi, I tried to pressure can, for the first time. In the instruction booklet, it says to add 8 cups of hot water? However, all the videos say to only add 4 cups.
Everything was working correctly, however after the valve was turned to airtight, I still got lots of steam coming out of the valve, a lot more than the videos. Is it possible, when I put the green valve on, it is incorrect? There is no mention of how to switch the valves.
The updated instruction changed it to 8 cups because some were running dry. everything else is still the same. all that steam is normal :) If the valve rotates without popping off it is on there right. The video is a bit deceiving because it is hard to capture all that steam on camera but it was really going strong.
It seems to be a bit more work to use, than the xl, but I see quart jars in your canner, and I cannot do them in even the larger xl canner. I suppose I will have to save for one. You really need the large jars for lots of things. Broth, soup, and potatoes, just to name a few.
Hi. The book says step 4 press start. Digital dial will rotate several minutes until correct temp is reached. When steam begins to exit the top of unit the machine will beep, and will display E10 shift the top limiting valve to airtight. The E10 countdown will continue down to E1 as unit continues to build up internal pressure. Once E10 countdown is finished, and the correct pressure is reached the Smart Canner will automatically start the timer countdown.
You can download the manual by googling The Smart Canner pdf.
Hi 😊 Yes, they recently updated their manual to mention the E10 but they still got the instructions wrong. Safe tested canning procedures require a 10-minute exhaust period. If you set the pressure valve to airtight at the beginning of the 10-minute cycle it will cut the cycle short.
@@KristinatMiniSliceoffarm Wow, that seems like a pretty big mistake from the company, I'm a little disappointed. I've been following those written directions since I got my canner! Does that mean that the jars of food I've canned may not be safe to eat since they have not gone through the full exhaust period?
Also, can you explain the difference between the low/high pressure settings and when each is appropriate to use? I understand from the manual that the low pressure setting can be used for water bath recipes (high acid foods). But I am wondering specifically in terms of pressure/temperature what the low setting is equivalent to, compared with the high setting and water bath canning. I've found that the low setting has been much too harsh for many of the water bath recipes I'm using, and I don't know if it is safe to reduce the processing time at all for the sake of quality (jams, pickles, etc.) if I am using this setting.
Thanks for your help!
@@rachelboynton4402 We don't use the low pressure setting for preservation. The problem with the low pressure setting is that it is only controlled by the sensors, not by the weighted limiting valve, so there is no physical indicator for us to use or check for accuracy. We are comfortable using the Carey as a steam canner for our acid items though. As far as the foods you've already processed using their hich pressure instructions, they may or may not be sufficiently processed. I would not taste or eat them straight out of the jar. I would bring anything processed this way to a rolling boil for 10 minutes before tasting just to be sure and kill any toxin that may have developed.
Great, thank you so so much for the tips! I didn't know that the Carey could be used as a steam canner as well, so I will have to try that.
I really appreciate you putting this information out. It would be nice to see clearer instructions for the Carey from the manufacturer soon - I've been running around in circles trying to learn how to use it correctly! So thanks again for the videos and your reply, you've saved my sanity :)
@@rachelboynton4402 here are our instructions on the steam function ruclips.net/video/w4-4PlpoFPI/видео.html
And you are very welcome, glad it helped!
Can't wait, getting mine in tomorrow :D
I have brand new pressure canner, but scared to use it lol so when the Electric one went on sale...click click click :D
Curious question, does elevation matter?
That is so exciting! Congratulations 🥰 yes elevation matters, use the green 15lb weight if you're over a thousand feet and the black 10lb weight if you're under a thousand feet. The machine comes with both
@@KristinatMiniSliceoffarm Thank You. I've been trying to figure out this elevation thing. I'm in Toronto, Ontario. 76.5 metres (251 ft) above sea level at the Lake Ontario shore to 209 m (686 ft) ASL near the York University grounds So I should use the black one right? Thanks for your help
Nice tutorial! Helped me to decide to buy the Carey because the vast majority of complaints centered around the so called "error messages". If the Carey people are wise they'll check out this and other sites and rewrite their manual!
I do have a few questions. If I'm canning a few batches of food do I have to let the unit cool down before doing another batch or can I just rev it up again after the pressure has returned to zero and I can open it? Second, it appears in the video that your jars aren't hot when you placed them onto the canner; does that mean that food to be canned can be cool before jarring it and securing the lids in place? Thanks
Hi Joseph, we're glad we could help! Carey has rewritten their manual, but we still don't think it is right. They will tell you to set the valve to airtight when E10 appears, but we don't think that is consistent with safe canning practices or how the machine actually operates. It is best to allow the unit to cool completely between batches. We've had some members of our facebook group who had failures trying to go back to back. In this video, we were canning left over chili right after dinner so it was still hot, but not too hot to handle. You can cold pack or hot pack, though, following the same recipes as you would for a stovetop canner. We'll have some more Carey videos up soon so stay tuned for those :)
@@KristinatMiniSliceoffarm Thanks for your quick response. Referring to the comment in your reply about the E10, one should only close the weighted valve after E0 and the accompanying beep, i.e., approximately 10 minutes of venting, as we've always done with the stove top pressure canners. Correct? I've noticed though that the time from E10 to E0 can vary, it's not consistent at 10 minutes. The folks at Carey told me that the machine gauges the proper internal temperature before starting the "E" count down . That makes sense since pressure is dependent upon the amount of steam being generated by the temperature inside the unit. Any air should be expelled by way of the weighted valve as the steam replaces it inside the chamber.
I wish the USDA would get on the stick and test the Carey, if only for the sake of public confidence, let alone safety.
That is correct. We believe that you should wait until the countdown to E0 is complete prior to setting the valve to airtight. In our experience, as long as the valve is on exhaust the countdown from E10 to E0 is exactly 10 minutes. This is cut short if the valve is closed to airtight. We doubt that the usda will ever test a specific canner. In our experience we believe that so long as the process is followed as we show here you can safely use the Carey with USDA tested recipes.
On another note, is there a rule of thumb in adjusting processing time depending on the size of the jars? I see a lot of references in recipes for quarts at 40 minutes and pints at 30 minutes, but no reference to 1/2 pints. Thanks
@@josephpicardi6069 the general rule of thumb is 4 and 8 oz are treated the same as pints. 24 oz are treated the same as quarts. If you mix jar sizes in the same batch, proces for the largest size
Where do I find instructions on how to use it. I want to can carrots but not sure on how long to set the timer or if it needs high or low pressure.
Yes
How long do I set timer for lima's, peas and crowders?
How do I do red potatoes
I've checked several times with the Carey people to be sure their responses are consistent and they insisted each time that when pressure canning the exhaust valve is to be set to airtight at E10. They told me there is no need to exhaust the canner for ten minutes as is necessary with a stove top canner because the "smart" functions sense pressure and temperature. When I did do the count down to E0 it took less than ten minutes sometimes and more than ten minutes at other times. I did notice that when I did the exhaust the canner we just about dry when opened after doing a few recipes for 90 minutes. When I've followed the directions to close the valve at E10, or as soon as I could after hearing the beep and getting to it (E9 or E8) I've had no problems and the canner had not come near to drying out. The Carey folks couldn't give me an explanation as to why there was a count down feature at all. Hopefully they'll spend time editing their manual to clear up the issue.
Do you still stand by your recommendation to exhaust the canner for ten minutes?
I'm writing this comment in response to an email I received via this RUclips from "Mon cher" because I couldn't get the email to reply directly. I hope you can pass this on. Thanks.
@Joseph Picardi thanks for your comment! Yes, we still stand by our recommendation to include the full 10 minute exhaust. The 10 minutes is part of all processing times given in tested recipes. If we leave it out we are no longer processing for the correct time. Under processed foods risk growth of harmful bacteria and toxins. If your particular canner runs close to dry then increase the amount of water added just enough to ensure it does not run out. If one does choose to short circuit the exhaust phase (which we don't recommend) it would be necessary to add 10 minutes to the processing time in any recipe.
Kristin,. If I understand you correctly you're timing starting with the start of the exhaust phase? Check the USDA booklet Section I, pages 21 and 22. The processing timing begins after the exhaust phase once the gauge measures proper pressure or the weight on the value begins to giggle (they only refer to stove top pressure canners). Those are the only indications the proper pressure has been reached , The exhaust phase is NOT included in the recipe processing time the way I'm reading it. If you include the exhaust phase's 10 minutes you'll be 10 minutes short of the recipe's time. It's my understanding that the Carey monitors pressure as well as temperature, that's why the timer doesn't begin immediately start after E0 is reached, nor does it make sense that the countdown varies in the time it takes to reach zero if it were only timing the 10 minute exhaust. I'm thinking that if the Carey actually monitors temperature and pressure both then the sooner the valve is closed after the E0 the longer it should take for the timer to begin counting down and the further along the E numbers progress to 10 before shutting the valve the quicker the timer should start; at least that's a logical conclusion to make in relation to the interplay of temperature and pressure in a closed vessel. The manual is still seriously lacking when it raises more questions than it answers. I hope when they rewrite it they research a few of the forums, including yours and address the critical issues raided therein. Thanks.
@@josephpicardi6069, I think you misunderstood what I was saying. I think what you are trying to say is close to what I was saying. What I meant was that the FULL processing time includes the time shown in the tables PLUS the 10 minute exhaust. So, if you leave off the exhaust phase then you are 10 minutes short on processing time. Thus, if we follow the Carey instructions we will be under processed. Pressure will never start to build in the Carey while the valve is set to exhaust. It will reach 212° and start steaming and stay at that temperature until you set it to airtight. The E10-E0 is a timer countdown. In our unit it is always exactly 10 minutes and always exactly 60 seconds between each number. If yours is not, I think it is defective. However, if you set it to airtight before it reaches E0 it will cut the timer short when it reaches pressure and switch to the processing timer.
Using my Carey for the first time for canning chicken. It never got down to E0. It got down to E5 and never showed another E#. After waiting 42 minutes and blowing out alot of steam, I switched it over to airtight valve. shrugs. Surprised at how loud it is. fingers crossed. My electric shaver pamphlet has more instructions.
Yes their instruction manual leaves a lot to the imagination 😆 they've updated it a few times so you might be able to get the newest version online if you don't have it. But they aren't much better than the original.
When I put my float valve on airtight, it still comes. Any suggestions?
I got this canner for Christmas and I haven't used it yet. I'm a little confused because most canning recipes require you to can at a certain pressure for X amount of time. Does this canner have a set pressure inside? How do you accommodate different recipes requiring different pressures?
The canner comes with two weighted gauges. There's a green one for 15 lb and a black one for 10lb. You would customize it based on your altitude. Great question 💕
THIS CANNER ALSO WATER BATHS? I HAVE ONE ORDERED THANKS
We pressed high, put in our time, start & waited for spin to stop to got to E10, waited for it to go to E0, but it only went to E8 then the spinning started again a few min-later it went to my time, no beep, nothing, We went ahead and switched to airtight.. Everything worked, but not how it was supposed to.. What did we do wrong?
These are the directions for "Pressure Canning Hi/Low" inside the manual. The confusing part is that in their recipes section they use different directions for example the chicken broth has these directions when instructing to pressure can:
Place the jars on the CANNING RACK of the SMART CANNER and add enough water to a level of about 1/3 of the height of the jars. Close and lock the Smart Canner lid. Press PRESURE COOK and set for 15 minutes. Press start. The SMART CANNER will beep 3 times when the cycle is complete and will display “OFF”
These instructions don't have the in between step of closing the pressure valve. This is much more convenient considering it's set and forget
Thank you for sharing 💕
@@KristinatMiniSliceoffarm I confirmed with the company that the directions outside of the recipe is the correct directions. The recipe directions are incorrect
sometimes my canner starts the E10 countdown then starts to cycle again, then if I let it keep running the can time pops up and it starts. Have you ever had this to happen?
What do I do if my canner isn't going thru the E10 cycle? I'm on my third time of re- starting the same batch of soup.
Carole, is it going straight to the countdown? Or does it just keep going and not doing anything?
I purchased a Carey from Amazon about 2 weeks ago. As soon as it arrived I unboxed it, put it together and was going to do a steam leak test with only water.
I put in the water and set it for high pressure canning of quart jars and something in the controls messed up first thing.
So, I thought I must have done something wrong so I let it cool, checked the water level and started over.
I turned it on, it started heating and the panel went blank.
Yes,, it just died on me...........black, no lights, not even a whimper or puff of smoke.
I contacted Carey like the instructions called for and they told me Amazon would take care of all issues for the first 30 days so I contacted Amazon.
They said Carey services all the issues and they would issue me a paid UPS return label but I would have to take it to UPS because Carey handles all UPS matters. Amazon did pay for the return to Carey.
So the next day I took it to a local UPS drop off point, got a receipt and was on my way.
I hope others have better luck with Carey then I did.
When I was testing the unit, I learned that when it comes up to pressure it vents steam all the time, even with the steam port closed. I mean a lot of steam. I didn't like my Carey experience at all.
I did get a refund from Amazon that very day by the way. Obviously they have had other issues with Carey Canners in the past.
Aw that stinks!! Sorry you had a bad experience with it. I hate it when I'm excited about a new gadget and it turns out to be a flop 🤦♀️
1st time user Steam is coming around the handle
I live in Alberta and I have to use the 15 lbs weight. Is 74 minutes still the correct time to can chill?
It will be 75 minutes for quarts, 60 minutes for pints. The time will always be the same as the ones I do, you will just have to use your 15 lb weight 💕
The manual says to shift the top limiting valve to "air tight" when the E10 is first displayed. You say not to until the 10 minute count down? Which should we do? Thank you...
If you are using safe tested recipes you must do it exactly how we do it in the video. Shutting off the valve at E10 instead of at the E0 doesn't give you the proper exhaust time and reduces your total processing time. Recipes are written and tested to include the 10min.
Yes, they need to fix the manual. Even online it still says to shift the limiting valve to "air tight" when the E10 is displayed.
@@KristinatMiniSliceoffarm We have tried it like the manual, and like you show, both ways when switching from the exhaust to airtight -- after the E 0 finishes, the unit starts 3 rapid beeps, constantly over and over, the E 0 never goes to the countdown timer. Any suggestions?
@@JohnHamesTN If neither method gets you to the timer then you need to contact customer support as you may have a defective unit.
Little confused in regards to LO versus HIGH pressure for canning?
The high function is for pressure canning. The low function is for other features that would replace water bathing or steam canning, but it is much easier and faster to just steam can in the Carey so the low function is useless in my opinion.
I belong to the SOS facebook group. Hi!
Pam Hartley Hi! Thanks for joining us here too 😊
I only put 3 jars of carrots in mine. Will not having a full canner mean my carrots weren’t processed safely? Can I still store them or should they be consumed immediately instead? Thanks!
To reach the proper pressure and temperature you really need a full canner. That only applies for pressure canning. I would just keep them in the refrigerator until you're ready to use them. They should last much longer in the refrigerator now that they've been processed.
Is there a wait time between canning sessions?
Have the Carey and having trouble with it siphoning any suggestions
That typically happens when you switch from airtight to exhaust too soon. Try letting it sit for at least an hour before switching it to exhaust