You are so welcome! And thanks for making me laugh with your comment about screaming and crying in your kitchen. We should come up with a t-shirt for that. :)
I've been looking forward to this video! Superbly delivered. 👍🏻👍🏻 Quick question, on the 2nd batch, did you have to place a jar filled partially with water to fill up your canner? I recently read that there has to be a certain amount of jars in the canner for it to process properly or build pressure, something like that. What are your thoughts? 😊
Thanks for your kind words, Belinda! Yes, I always do a "full" canner. If I don't have enough filled jars to fill the canner, I put in some jars of water. No need to put lids on the jars with water. However, some people put lids on and can water to add water to their pantry. The thinking there is that jars take up just as much space full or empty, so you may as well use them to store water. That actually makes a lot of sense, but I haven't focused on that yet.
@StockingMyPantry Thanks for your reply. I'll be sure to make a note to myself in one of my canner manuals about that. It's a very good idea to can up some water. I appreciate your advice. 👍🏻
You're very welcome! And it is a good point, since we all need to store water. Obviously, if you need to use the jar at some point, just dump the water.
Rebecca, I really enjoy your demonstrations specific to the Cary/Nesco, since I own one. I’ve wanted to try water bath canning using the low pressure setting because I often use regular mouth pints, and they fit better inside my canner. In fact, depending on the jar, I can sometimes fit 6 jars in a load. However, water level becomes an issue with water bath mode. Regular mouth jars are a bit taller. With low pressure, is the timing the same as for water bath recipes? And, would I use my green 15 pound weight? Or switch to the black one? My elevation is about 1800 feet.
Wendy, thanks for watching and commenting. I appreciate your kind words! You can definitely use the regular jars (or even quarts) with the low pressure. Use the same time as you would with WB, and the same weight you normally do. I'm wanting to do a bit more research on this, but in the USDA book, they have some recipes for fruit, tomatoes, etc. where they give the time for pressure canning at a lower weight. It's less time than WB, but again, I need to study this more to give advice as far as time. In the meantime, use the same time as with WB, as that is what Nesco recommends. It is nice using less water!
Absolutely loved loved loved this presentation!!!! I appreciated your attention to detail! Thank you for all that you do!!
Thank you so much! You just made my day! These are so good! I had to can more. :)
This is such an excellent video. Thank you for showing us ALL of it and not just the perfect parts. I scream and cry a lot in my kitchen. LOL
You are so welcome! And thanks for making me laugh with your comment about screaming and crying in your kitchen. We should come up with a t-shirt for that. :)
I've been looking forward to this video! Superbly delivered. 👍🏻👍🏻 Quick question, on the 2nd batch, did you have to place a jar filled partially with water to fill up your canner? I recently read that there has to be a certain amount of jars in the canner for it to process properly or build pressure, something like that. What are your thoughts? 😊
Thanks for your kind words, Belinda! Yes, I always do a "full" canner. If I don't have enough filled jars to fill the canner, I put in some jars of water. No need to put lids on the jars with water. However, some people put lids on and can water to add water to their pantry. The thinking there is that jars take up just as much space full or empty, so you may as well use them to store water. That actually makes a lot of sense, but I haven't focused on that yet.
@StockingMyPantry Thanks for your reply. I'll be sure to make a note to myself in one of my canner manuals about that. It's a very good idea to can up some water. I appreciate your advice. 👍🏻
You're very welcome! And it is a good point, since we all need to store water. Obviously, if you need to use the jar at some point, just dump the water.
Rebecca, I really enjoy your demonstrations specific to the Cary/Nesco, since I own one. I’ve wanted to try water bath canning using the low pressure setting because I often use regular mouth pints, and they fit better inside my canner. In fact, depending on the jar, I can sometimes fit 6 jars in a load. However, water level becomes an issue with water bath mode. Regular mouth jars are a bit taller. With low pressure, is the timing the same as for water bath recipes? And, would I use my green 15 pound weight? Or switch to the black one? My elevation is about 1800 feet.
Wendy, thanks for watching and commenting. I appreciate your kind words! You can definitely use the regular jars (or even quarts) with the low pressure. Use the same time as you would with WB, and the same weight you normally do. I'm wanting to do a bit more research on this, but in the USDA book, they have some recipes for fruit, tomatoes, etc. where they give the time for pressure canning at a lower weight. It's less time than WB, but again, I need to study this more to give advice as far as time. In the meantime, use the same time as with WB, as that is what Nesco recommends. It is nice using less water!
@@StockingMyPantryThanks Rebecca ❤
You're very welcome!