I'm so glad you stated that you're not responsible for everyone's intelligence on canning. So many times people take the easy way out. And then blame others. ..love you guys and your videos.
Sorry that you have to deal with “those people”, I am truly thankful for the knowledge that you share and the inspiration you have given me to get started on what can seem like a very overwhelming thing. My generation is certainly one where canning was not the norm so truly appreciate your channel!
The water in the underneath of the roaster pan was the new piece of information that I needed! And my poor glass topped stove works for a living! I have a new Presto pressure canner that is approved for glass. I even use cast iron pans. Scratches happen, but I got the stove to USE it, not keep it perfectly pretty 😉
Good for you, Rachel. I’m glad you are insisting that people to do their own research to find sources that specialize in food safety. Food preservation is serious business if you want your family to be safe.
I completely agree with you, Rachel, you are not responsible for people that can’t do their own research. And honestly I don’t know why ANYONE would think that you are responsible or any other youtuber is. I enjoy your videos with the knowledge that you share. Thank you and I hope you and Todd have a great week! God bless
My Mom was a caterer and she used electric ovens a lot…she always put water in and her explanation was the same as yours. Thanks for answering so many questions! ♥️👍🙏🇺🇸🤓
You were so gracious with you answers, even the ones you've answered in other videos. A lot of people want told specifically what to do and that's unfortunate because we may not always have someone to spell everything out. I'm somewhat like you only maybe a little more of a canning rebel because I learned from my Grandma and the Amish and I experiment...A lot. Good video!
I believe the most up-to-date place to get safe canning information is the National Center for Home Preservation thru the link Rachel provided. I say that because when head space or processing time changes, it is easier to update a website than to publish a new book. Their are many Ball Blue Book of Canning editions going way way back and only the most recent issue will have up-to-date info at the time of the publication. An example of updates: headspace for raw pack chicken breasts has increased to 1-1/4” from an inch due to the recent plumping of store bought chicken breasts with saline. The NCHP information is available in book form. I saw it on amazon and thru the NCHP website. Let me tell you what I did. I printed my own using double sided page option on my printer. I had an abundance of color ink for my printer because I forgot to remove it from my monthly subscription on amazon, oops. I printed the 1st page and the last on card stock (stiffer paper) I added 2 blank pages after each chapter (for my notes) and used color card stock as a divider between chapters. Then I took it to the office supply store and asked them to laminate the front and last pages and add a spiral binding. I did 2 copies (one for me and one for my daughter) and it cost me less than $10, not including paper and ink that I already had on hand. That was 1/4 the price of 1 copy of the published book. If I were to do it again, I would also have the chapter dividers laminated as they get tugged on. Plus it’s a lot of pages and more laminated pages would stiffen it a bit. Thank you for sharing your talents with us and for all the new to me recipes! Plus I love seeing how your garden grows!
Good info. I used my Presto pressure canner alot last summer on my glass top. Made me so nervous!!!!! I asked all the ladies at church, and googled, read my instruction book, before I felt brave enough to do it. I even got some nasty comments from friends that told me, they have always pressure canned on their glass top. (Like I was stupid for not doing it) Well, every time I was nervous, but thank GOD it worked. I have always watered bathed on it. So good to tell people to research. I would love a gas stove, and I hope to have one soon. The Ball book is my go to also. I have seen lots of canning with the steamer and that seems interesting to me. So keeping my eye out for a good deal. Thanks for sharing your wisdom. People need to RESEARCH :)
Thank you for this! So many people are scared to start canning. I hope these videos encourage more people to just try it! I was so scared to pressure can in the beginning years ago. A video like this world have helped me overcome that fear faster. Note, we pressure can on our glass top stove all the time! No issues, though we are careful. We lift the canner to move it, we do not slide it across the cooktop, ever.
I am so sorry that you felt defensive about some of your videos. Your so right that people need to do their own research. You both do an awesome job, your warm and friendly. Don't let the Debbie Downers ruin your day. You have a very special channel.
Hi Rachel & Todd. I do not understand people. Rachel, you are a good teacher to all. But you do not have to do research for no one. If anyone wants to know more about canning. They have to go on line and look for their own research. God Bless you Rachel. You are such a dear. Take care the both of you. Maria. 👍👍👍👍👍👍👍👍👍😘😘😘😘😘😘😘😘😇😇😇😇😇😇😇❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️😘😘😘😘😘😘😘😘
I wish people would use common sense AND read through the comments before they ask a question to se if their question have been answered already. New subscriber here. I have already watched a lot of your videos, you are such a beautiful couple! Hugs from Norway!
I have pressure canned for three years on my glass three years but my manual said it could be used for canning and not the All American because of weight. I have a 23 Presto with a thicker flat bottom made for induction stoves and it was recommended for the glass top stoves too
Great information! Thank you! I do follow the Ball Blue Book but follow your canning recipes because they are soooo good! And you have a calming demeanor while canning which I love 😊
Lots of new canners out there and lots of questions. Even canning since I was about 10, I still learn something new from every video. I'm 68 now and love learning new tricks and recipes.
Your both an inspiration to canning. Your homestead, your jobs, your gardening, chickens, and canning. Your lives on a daily basis is fulfilling and consist of honest work. I've purchased my first ball canning and preserving book. Sad to find out the recipe for Cowboy candy wasn't in there, however I did find it on your utube, linked under your cowgirl candy. I did my first canning project, turned out really awesome. My boys can't wait 2 weeks to try. I got 8 pints out of the recipe. Again, thank you both so much. My next project is raw chicken. 👍🏽❤️
I have a Kenmore glasstop stove and in the manual it states canning both waterbath and pressure canning are approved for my glasstop but I have to be mindful of my weight limit of 50lbs on the glass. Ive pressure canned and waterbath canned on it for 3 years now. I would prefer a gas stove again but when I needed a new stove a glasstop was all that was available at the time. Love your videos! Thanks for the great content!
I forgot to add to my earlier comment...you exhaust me! 😂 I can’t believe all you do with a full time job! Just WOW! I wish I had your energy. The world is crazy and I’m starting a garden this year and will try canning. I hope to one day be to your level. You are so inspiring Rachel! I’m so thankful I can watch and learn from you. Love you both and Todd’s support to you, input, and great throw together recipes! You both are a great team. Sending love and strength. ❤️
Thank you for doing this series. I just started canning last summer. My parents helped me, but I’ve learned a lot from this series. I told my dad to follow you guys and he loves you and has also learned a lot.
Rachel and Todd- you are the best!!! Keep enjoying your mission and sharing everything you do and learn. You have no idea the impact you have on aspiring individuals like myself. Love to vacation in Michigan the best!! 😊
Would love to know what light weight presto canner you got because I was so nervous to do it on my glass stove that I bought an electric pressure canner that looks much like an instant pot
I love ur videos I have water bath canning and now have a pressure camber which I was a little afraid of at first put after looking at it I'm alot afraid of...lol
Thank you for all the time and effort you both put into your channel. I’ve learned a lot from you appreciate all the experiences you’ve shared. I don’t know how you do all it takes to make these videos and work full time, but bless you both for the great job you do.
Thank you so much for all that you give and share to make your channel so awesome. I don’t know how you both do this and work full-time, bless you both for it.
Some electric stoves also have automatic shut off features due to overheating as a safety feature this is more common in the new ones so if the electric stove is brand new that could also be a problem for canning
I am so glad you said do your own research. Most important point. For instant I can Milk. Definitely not approved by any alphabet agency. But I tried it anyways. After weeks of research I did it and I chose the best way for myself that I thought would work for ME. It worked and is nice to have shelf stable milk. I can't officially say how long it stays shelf stable but I did get 8 months out of canning Milk before I had to can more. Thank you for all you do, I appreciate it.
I totally agree with you at the end of this video. Different regions different canning times and so on. People need to do the research for were they live
Thank you for sharing all your knowledge with us. It's hard at times when I do want to get an answer and can't find it on the internet. Thanks again and can't wait for the next one!!!
I have been canning a good while. I feel like I could call myself an expert. I watch canning videos all the time and I always learn something in many cases I didn't know. Never stop watching and learning.
I am so glad you said what you did about you not being responsible for other people's canning. People need to read, research to make decisions for them. I love the way you can. I have been canning for ages, and actually I have learned some good tips and new things to can from you and Todd. Keep up the good work I want to so much more from you two.
Hi yall!! Well you guys are my favorite canners. I’ve never done it before. I bought everything I needed last year but my Daughter died and that took everything out of me . But here I am again this year ready to learn and get food canned and put back! With everything going on in the US I hope I’m not too late!!! I’m gonna do water canning and pressure cook meat . I’m going to go thru all the advice you guys have and I just know I can’t go wrong. Thank you so much for all of your recipes. ❤ oh you guys just wouldn’t believe how people are buying up all of the ball canning jars but thank God I still have the ones from last year and bought more this year! I was ordering and one min. They had some and before I could pay they were gone! But I did find some.
Hi Rachel & Todd, I made your spaghetti sauce recipe with the whole tomatoes (25+ lbs) & red bell peppers from our garden that were in the freezer! As they thawed the skins slipped off easily. I also had carrots stored in the storm cellar that I used. I used our big electric roaster pan, that rarely has been used, to cook the sauce. The sauce made 14 quarts of spaghetti sauce, & I added ingredients to make 7 - 1/2 pints of pizza sauce! All delicious and so satisfying seeing all those jars! (I always check my Ball Canning books when I can.). We used an old spaghetti jar & lid (that still moved in the center) as an experiment to see if it would seal, & it did! We both smiled when we heard the jar seal! Next I am canning your pickled red cabbage recipe! Love your channel! Thank you both!
Thank you for sharing this with us and for your patience. I’ll leave it at that. My new glasstop stove says it is safe to can up to x-amount if pounds. I use my Presto and my 10.5 qt All American with no problem. My 21 qt(?) AA is so heavy. I have done it but stopped just because it worries me. My Camp Chef stove is my backup for that.
Great advice especially not giving certain advice. I’m in my 60’s and started canning with my Mom & Aunt when I was about 10. I still look at pressure vs water bath canning as well as time using Ball books or the National Food Preservation website. There are so many recipes and I feel I need to verify the time and canning procedure myself to be safe. Thanks for what you do.
I love watching your canning videos just for inspiration and tips (adding zucchini to bulk stuff up, putting water in my roaster, etc. ) and motivation but I also always consult my ball books and my canner guides for hard safety rules. People have to learn to do their own research so they can make informed decisions on their own. Take some responsibility and accountability for you and yours, folks. I love your channel and as long as you 2 make videos, I’ll watch them with excitement and enthusiasm!
The piece of mind knowing if I have to can on an open fire or outside on propane , is priceless. If you can afford an All American canner, get it. I had a presto and I liked it, but I had to baby sit it while canning. Of course I stay close by.Just my opinion. The All American is awesome.
Thanks so much for doung videos for sharing your experience and knowledge, i have just ordered my presto canner after long periods of not being able to source one. I have ordered their book for beginners. It really helped me seeing you working with it as it makes it feel more achievable and makes me think i can do this but obviously i am doing my research.
I LOVE you two! ♥️ I always amazed when you are canning, you ANSWER every question I have! When I think of how many videos you do and all the canning, I am shocked you always remember to repeat the headspace, the de-bubbling etc. If I was on camera, filming all the things, I think I would be so worried about keeping the “flow” of the video, I would just do my canning on autopilot and forget to actually “teach” I am also impressed with Todd’s cooking skills. Keep just being awesome and forget about the “Karen’s” They are on EVERY channel I follow, from Bigfoot to Buffalo🤦♀️🤣 It is sad that I don’t see us ever getting back to the “golden rule” If you can’t say anything nice, don’t say anything at all.” I think Too many parents got mixed up thinking they were teaching their kids to be “Strong” but instead they taught them to be just rude. There is a difference! A strong person would never act like a “Karen” to you-tubers that are giving us FREE CONTENT!🤯
Love your honesty. "Those people" just want to stir a pot. Keep on keeping on, because last year you encouraged me to step outside the box and I've loved it. ❤
I have been canning on my glass top stove for 3 years. I have scratched it up pretty bad. I received a Cadco electric burner Christmas and I will use it for my 23 qt. canner this summer. You can find out from the stove manufacturer if they don't recommend canning on your smooth top.
Hi Rachel- Love, love love you. I taught myself to can in the 80's through books, reading, and research. I would talk to the old gals at the county fairs, and reached out the the local extension. Love watching you guys. Thanks for putting out videos.. there great!!❤
I love what you are doing in the garden and in the kitchen : I can relate. Some comments n questions people write in to you r knit picky . . From North Island New Zealand.
Your last answer was the best! I've only been canning for 2 years, but even as a newby, I watch some videos and am shocked! So glad to hear someone else who likes their Presto canner better than their All American.
About canning on a glass top stove; it definitely can be done if the stove manufacturer recommends that it can be done safely. Most newer glass top stoves have the ability to can as long as the actual canner does not exceed the heat ring by more than an inch. I have done both water bath canning and pressure canning on mine with no issues. As far as the high heat of pressure canning is concerned, I turn down the heat once the rocker starts jiggling. On my stove it does fine at a level of 5 to 6 and the pressure is maintained to keep the rocker going. You don’t have to have your heat on high the whole time to keep the pressure canner going. The only thing I would add is that the All American canners are too heavy for glass top stoves so I use a Presto canner on mine.
Thank you so much for answering questions. It's great to hear you review the comments. But you are so right we all need to do our own research and not rely on others. Keep up the great work and thanks for all the great videos. We appreciate you both!
My wife and I really enjoy your videos, They have inspired us to live a healthier life! Thank you!! My advice to anyone that watches the videos and has a question not addressed in the video, would be answered the same as I would tell my grandkids, "Google it!"
Thanks for all the great info! I may be courting disaster but I have been pressure canning on a glass top induction stove for the past year. So far I haven't had any problems, although it is harder to control the amount of pressure than on a gas stove and I had to buy a canner specifically for induction stoves. But I wasn't willing to give up pressure canning just because I didn't have a gas stove.
One question I was hoping to hear. Do you like your new water bath canner that takes a smaller amount of water in the bottom? I’m looking at buying one. I appreciate all the time you put into your channel. I always learn something from you.
1- I watch you often and I LOVE your channel! 2- you seem really annoyed in this video and I'm sorry you have to put up with that 3- please continue to be you! I love it and learn so much! Thank you!
I am sooo glad you mentioned the water in the roaster question! When I bought my roasters I thought I needed to pour water in the bottom of the roaster, I remembered that from when I was young. But there was no instruction to use water in the manual. I figured I remembered wrong. THANK YOU for talking about this. Yay, I’m not nuts. 😂
Thank you both for your grace and patience. You must wonder why you do it, at times. LOL I loved your tutorial and you hit on all the important steps without making it 2 hours long. I teach canning and I emphasize that although I can show you the steps, I can't always make you understand. They also have to take responsibility and use common sense-which is sometimes lacking. Know you are appreciated more than you will ever know.
Since I started my canning journey just over a year ago I have found I agree with the wide mouth vs regular. Regular for liquidy/pouring things and (while I’m yet to get fully into wife mouth canning due to lid/jar shortages in my country) My preferred meat/thickness jar will be the wide mouth. Easier to clean too-can get your whole hand in one. I haven’t waterbath with my Harvest Guard lids but my instincts say the same as you. Have done some trials with PC but probably wont use them for waterbath canning. I worry about water seeping in given how loosely they meed to be tightened. Not tested-just a personal ‘feeling’ lol
I’ve been pressure canning on my glass stove for years and haven’t had any problems! My stove is induction and my pressure canner is specifically made to be compatible with induction, so that might be different than a regular glass top stove.
I have canned hundreds of not thousands of jars in my all American and potato canners on half a dozen different stoves. No problems. I also gravitate heavily toward my presto canner. I also realized I can run 2 prestos or a presto and national simultaneously and get time and a half the canning done in a day vs my larger All American.
I have been wondering about Todd’s opinion on the new method for canned hamburger. I canned 9 pints to try on my family , I hope they like it. Canning meats makes extra room in the freezer & it’s shelf stable. I love your channel !!!
I'm so glad you stated that you're not responsible for everyone's intelligence on canning. So many times people take the easy way out. And then blame others. ..love you guys and your videos.
Sorry that you have to deal with “those people”, I am truly thankful for the knowledge that you share and the inspiration you have given me to get started on what can seem like a very overwhelming thing. My generation is certainly one where canning was not the norm so truly appreciate your channel!
The water in the underneath of the roaster pan was the new piece of information that I needed! And my poor glass topped stove works for a living! I have a new Presto pressure canner that is approved for glass. I even use cast iron pans. Scratches happen, but I got the stove to USE it, not keep it perfectly pretty 😉
Good for you, Rachel. I’m glad you are insisting that people to do their own research to find sources that specialize in food safety. Food preservation is serious business if you want your family to be safe.
I’m glad that question came up about the water in your roaster that is an awesome idea I will have to follow that next time I use mine!💖
I completely agree with you, Rachel, you are not responsible for people that can’t do their own research. And honestly I don’t know why ANYONE would think that you are responsible or any other youtuber is. I enjoy your videos with the knowledge that you share. Thank you and I hope you and Todd have a great week! God bless
Thank you for answering all the questions....I can tell some questions get annoying....but know that we all appreciate your knowledge very much!!
My Mom was a caterer and she used electric ovens a lot…she always put water in and her explanation was the same as yours.
Thanks for answering so many questions! ♥️👍🙏🇺🇸🤓
You were so gracious with you answers, even the ones you've answered in other videos. A lot of people want told specifically what to do and that's unfortunate because we may not always have someone to spell everything out. I'm somewhat like you only maybe a little more of a canning rebel because I learned from my Grandma and the Amish and I experiment...A lot. Good video!
I believe the most up-to-date place to get safe canning information is the National Center for Home Preservation thru the link Rachel provided. I say that because when head space or processing time changes, it is easier to update a website than to publish a new book. Their are many Ball Blue Book of Canning editions going way way back and only the most recent issue will have up-to-date info at the time of the publication. An example of updates: headspace for raw pack chicken breasts has increased to 1-1/4” from an inch due to the recent plumping of store bought chicken breasts with saline.
The NCHP information is available in book form. I saw it on amazon and thru the NCHP website. Let me tell you what I did. I printed my own using double sided page option on my printer. I had an abundance of color ink for my printer because I forgot to remove it from my monthly subscription on amazon, oops. I printed the 1st page and the last on card stock (stiffer paper) I added 2 blank pages after each chapter (for my notes) and used color card stock as a divider between chapters. Then I took it to the office supply store and asked them to laminate the front and last pages and add a spiral binding. I did 2 copies (one for me and one for my daughter) and it cost me less than $10, not including paper and ink that I already had on hand. That was 1/4 the price of 1 copy of the published book. If I were to do it again, I would also have the chapter dividers laminated as they get tugged on. Plus it’s a lot of pages and more laminated pages would stiffen it a bit.
Thank you for sharing your talents with us and for all the new to me recipes! Plus I love seeing how your garden grows!
Thank you😊
I think that you are such a great teacher! You are doing such a service especially in these times.
THOSE people. You tell it how it is Rachel! “Your education is your own”
Good info. I used my Presto pressure canner alot last summer on my glass top. Made me so nervous!!!!! I asked all the ladies at church, and googled, read my instruction book, before I felt brave enough to do it. I even got some nasty comments from friends that told me, they have always pressure canned on their glass top. (Like I was stupid for not doing it) Well, every time I was nervous, but thank GOD it worked. I have always watered bathed on it. So good to tell people to research. I would love a gas stove, and I hope to have one soon. The Ball book is my go to also. I have seen lots of canning with the steamer and that seems interesting to me. So keeping my eye out for a good deal. Thanks for sharing your wisdom. People need to RESEARCH :)
Thank you for this! So many people are scared to start canning. I hope these videos encourage more people to just try it! I was so scared to pressure can in the beginning years ago. A video like this world have helped me overcome that fear faster. Note, we pressure can on our glass top stove all the time! No issues, though we are careful. We lift the canner to move it, we do not slide it across the cooktop, ever.
Pressure canned on our glass top for 20 yrs.
I am so sorry that you felt defensive about some of your videos. Your so right that people need to do their own research. You both do an awesome job, your warm and friendly. Don't let the Debbie Downers ruin your day. You have a very special channel.
Hi Rachel & Todd. I do not understand people. Rachel, you are a good teacher to all. But you do not have to do research for no one. If anyone wants to know more about canning. They have to go on line and look for their own research. God Bless you Rachel. You are such a dear. Take care the both of you. Maria. 👍👍👍👍👍👍👍👍👍😘😘😘😘😘😘😘😘😇😇😇😇😇😇😇❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️😘😘😘😘😘😘😘😘
I wish people would use common sense AND read through the comments before they ask a question to se if their question have been answered already. New subscriber here. I have already watched a lot of your videos, you are such a beautiful couple! Hugs from Norway!
I have pressure canned for three years on my glass three years but my manual said it could be used for canning and not the All American because of weight. I have a 23 Presto with a thicker flat bottom made for induction stoves and it was recommended for the glass top stoves too
Great information! Thank you! I do follow the Ball Blue Book but follow your canning recipes because they are soooo good! And you have a calming demeanor while canning which I love 😊
I love the fact that you are open, but making them do their own research… thanks for the info
Lots of new canners out there and lots of questions. Even canning since I was about 10, I still learn something new from every video. I'm 68 now and love learning new tricks and recipes.
Your both an inspiration to canning. Your homestead, your jobs, your gardening, chickens, and canning. Your lives on a daily basis is fulfilling and consist of honest work. I've purchased my first ball canning and preserving book. Sad to find out the recipe for Cowboy candy wasn't in there, however I did find it on your utube, linked under your cowgirl candy. I did my first canning project, turned out really awesome. My boys can't wait 2 weeks to try. I got 8 pints out of the recipe. Again, thank you both so much. My next project is raw chicken. 👍🏽❤️
You can buy a printed version of the National Food preservation on Amazon. That is where I got mine. Or you can print it out on their website.
I have a Kenmore glasstop stove and in the manual it states canning both waterbath and pressure canning are approved for my glasstop but I have to be mindful of my weight limit of 50lbs on the glass. Ive pressure canned and waterbath canned on it for 3 years now. I would prefer a gas stove again but when I needed a new stove a glasstop was all that was available at the time. Love your videos! Thanks for the great content!
I am new to canning myself, and i love to watch your videos, excellent advice. Thank you.
I forgot to add to my earlier comment...you exhaust me! 😂 I can’t believe all you do with a full time job! Just WOW! I wish I had your energy. The world is crazy and I’m starting a garden this year and will try canning. I hope to one day be to your level. You are so inspiring Rachel! I’m so thankful I can watch and learn from you. Love you both and Todd’s support to you, input, and great throw together recipes! You both are a great team. Sending love and strength. ❤️
♥♥♥
Thank you for doing this series. I just started canning last summer. My parents helped me, but I’ve learned a lot from this series. I told my dad to follow you guys and he loves you and has also learned a lot.
Rachel and Todd- you are the best!!! Keep enjoying your mission and sharing everything you do and learn. You have no idea the impact you have on aspiring individuals like myself. Love to vacation in Michigan the best!! 😊
I have canned for years on a glass top stove, but had to buy one of the newer lighter weight Presto canner. I do can a lot every year.
Would love to know what light weight presto canner you got because I was so nervous to do it on my glass stove that I bought an electric pressure canner that looks much like an instant pot
I love ur videos I have water bath canning and now have a pressure camber which I was a little afraid of at first put after looking at it I'm alot afraid of...lol
Good job guys. Just do what you do and dont fret the ones who make things frustrating. I've found they are always there!!! Love you both!
Nothing is frustrating, just trying to help people with their questions ♥
I always find your videos very informative and love to learn from you. I learn to can from you and ❤️ your channel!
You’re so awesome 👏🏼 I just recently found your Chanel . After watching several videos I feel confident to start canning. THANK YOU!!!!!!😁
Thank you for all the time and effort you both put into your channel. I’ve learned a lot from you appreciate all the experiences you’ve shared. I don’t know how you do all it takes to make these videos and work full time, but bless you both for the great job you do.
Thank you so much for all that you give and share to make your channel so awesome. I don’t know how you both do this and work full-time, bless you both for it.
Some electric stoves also have automatic shut off features due to overheating as a safety feature this is more common in the new ones so if the electric stove is brand new that could also be a problem for canning
Always good information. Thank you both for sharing the way YOU do things in your kitchen. 😊
I am so glad you said do your own research. Most important point. For instant I can Milk. Definitely not approved by any alphabet agency. But I tried it anyways. After weeks of research I did it and I chose the best way for myself that I thought would work for ME. It worked and is nice to have shelf stable milk. I can't officially say how long it stays shelf stable but I did get 8 months out of canning Milk before I had to can more. Thank you for all you do, I appreciate it.
Love the canning videos. Great info. And I agree that you are not responsible for the actions of others.
I totally agree with you at the end of this video. Different regions different canning times and so on. People need to do the research for were they live
That's good to know about the Tattler lids. Thanks!
Thank you for sharing all your knowledge with us. It's hard at times when I do want to get an answer and can't find it on the internet. Thanks again and can't wait for the next one!!!
I think we can all sense your frustration. Thank you for continuing to put information out there. Cheers.
It wasn't with the questions Todd had to pull me away from work to film it so I was just thinking about the task I had to get back to.
@@1870s totally get it! thank you for taking the time, I know we all appreciate it :-)
I LOVE that you are trying to help people in their food security journey. Thanks for the content you guys put out!
I have been canning a good while. I feel like I could call myself an expert. I watch canning videos all the time and I always learn something in many cases I didn't know. Never stop watching and learning.
I am so glad you said what you did about you not being responsible for other people's canning. People need to read, research to make decisions for them. I love the way you can. I have been canning for ages, and actually I have learned some good tips and new things to can from you and Todd. Keep up the good work I want to so much more from you two.
Hi yall!! Well you guys are my favorite canners. I’ve never done it before. I bought everything I needed last year but my Daughter died and that took everything out of me . But here I am again this year ready to learn and get food canned and put back! With everything going on in the US I hope I’m not too late!!! I’m gonna do water canning and pressure cook meat . I’m going to go thru all the advice you guys have and I just know I can’t go wrong. Thank you so much for all of your recipes. ❤ oh you guys just wouldn’t believe how people are buying up all of the ball canning jars but thank God I still have the ones from last year and bought more this year! I was ordering and one min. They had some and before I could pay they were gone! But I did find some.
Hi Rachel & Todd, I made your spaghetti sauce recipe with the whole tomatoes (25+ lbs) & red bell peppers from our garden that were in the freezer! As they thawed the skins slipped off easily. I also had carrots stored in the storm cellar that I used. I used our big electric roaster pan, that rarely has been used, to cook the sauce. The sauce made 14 quarts of spaghetti sauce, & I added ingredients to make 7 - 1/2 pints of pizza sauce! All delicious and so satisfying seeing all those jars! (I always check my Ball Canning books when I can.). We used an old spaghetti jar & lid (that still moved in the center) as an experiment to see if it would seal, & it did! We both smiled when we heard the jar seal! Next I am canning your pickled red cabbage recipe! Love your channel! Thank you both!
Thank you for sharing this with us and for your patience. I’ll leave it at that.
My new glasstop stove says it is safe to can up to x-amount if pounds. I use my Presto and my 10.5 qt All American with no problem. My 21 qt(?) AA is so heavy. I have done it but stopped just because it worries me. My Camp Chef stove is my backup for that.
The list is in the Ball book and also on the home preservation government website.
Great advice especially not giving certain advice. I’m in my 60’s and started canning with my Mom & Aunt when I was about 10. I still look at pressure vs water bath canning as well as time using Ball books or the National Food Preservation website. There are so many recipes and I feel I need to verify the time and canning procedure myself to be safe. Thanks for what you do.
Thanks for the video as I’ve learned a lot…still just water canning but working up to pressure canning.
I love watching your canning videos just for inspiration and tips (adding zucchini to bulk stuff up, putting water in my roaster, etc. ) and motivation but I also always consult my ball books and my canner guides for hard safety rules. People have to learn to do their own research so they can make informed decisions on their own. Take some responsibility and accountability for you and yours, folks.
I love your channel and as long as you 2 make videos, I’ll watch them with excitement and enthusiasm!
The piece of mind knowing if I have to can on an open fire or outside on propane , is priceless. If you can afford an All American canner, get it. I had a presto and I liked it, but I had to baby sit it while canning. Of course I stay close by.Just my opinion. The All American is awesome.
Thanks so much for doung videos for sharing your experience and knowledge, i have just ordered my presto canner after long periods of not being able to source one. I have ordered their book for beginners. It really helped me seeing you working with it as it makes it feel more achievable and makes me think i can do this but obviously i am doing my research.
I LOVE you two! ♥️ I always amazed when you are canning, you ANSWER every question I have! When I think of how many videos you do and all the canning, I am shocked you always remember to repeat the headspace, the de-bubbling etc. If I was on camera, filming all the things, I think I would be so worried about keeping the “flow” of the video, I would just do my canning on autopilot and forget to actually “teach” I am also impressed with Todd’s cooking skills.
Keep just being awesome and forget about the “Karen’s” They are on EVERY channel I follow, from Bigfoot to Buffalo🤦♀️🤣 It is sad that I don’t see us ever getting back to the “golden rule” If you can’t say anything nice, don’t say anything at all.” I think Too many parents got mixed up thinking they were teaching their kids to be “Strong” but instead they taught them to be just rude. There is a difference! A strong person would never act like a “Karen” to you-tubers that are giving us FREE CONTENT!🤯
Love your honesty. "Those people" just want to stir a pot. Keep on keeping on, because last year you encouraged me to step outside the box and I've loved it. ❤
Thank you for your information. I love seeing your videos.
I have been canning on my glass top stove for 3 years. I have scratched it up pretty bad. I received a Cadco electric burner Christmas and I will use it for my 23 qt. canner this summer. You can find out from the stove manufacturer if they don't recommend canning on your smooth top.
Hi Rachel- Love, love love you. I taught myself to can in the 80's through books, reading, and research. I would talk to the old gals at the county fairs, and reached out the the local extension. Love watching you guys. Thanks for putting out videos.. there great!!❤
Thanks for the info especially with the water bath method as that's all I have here and it is a big one and electric
I love what you are doing in the garden and in the kitchen : I can relate. Some comments n questions people write in to you r knit picky . . From North Island New Zealand.
Your last answer was the best! I've only been canning for 2 years, but even as a newby, I watch some videos and am shocked! So glad to hear someone else who likes their Presto canner better than their All American.
About canning on a glass top stove; it definitely can be done if the stove manufacturer recommends that it can be done safely. Most newer glass top stoves have the ability to can as long as the actual canner does not exceed the heat ring by more than an inch. I have done both water bath canning and pressure canning on mine with no issues. As far as the high heat of pressure canning is concerned, I turn down the heat once the rocker starts jiggling. On my stove it does fine at a level of 5 to 6 and the pressure is maintained to keep the rocker going. You don’t have to have your heat on high the whole time to keep the pressure canner going. The only thing I would add is that the All American canners are too heavy for glass top stoves so I use a Presto canner on mine.
Thank you so much for answering questions. It's great to hear you review the comments. But you are so right we all need to do our own research and not rely on others. Keep up the great work and thanks for all the great videos. We appreciate you both!
My wife and I really enjoy your videos, They have inspired us to live a healthier life! Thank you!! My advice to anyone that watches the videos and has a question not addressed in the video, would be answered the same as I would tell my grandkids, "Google it!"
Thanks for all the great info! I may be courting disaster but I have been pressure canning on a glass top induction stove for the past year. So far I haven't had any problems, although it is harder to control the amount of pressure than on a gas stove and I had to buy a canner specifically for induction stoves. But I wasn't willing to give up pressure canning just because I didn't have a gas stove.
My newer Presto canner purchased last year was rated/approved for canning on a glass top stove . I didn’t know they would do that but it has been fine
Great job you two!
Thank you! I always enjoy your videos
One question I was hoping to hear. Do you like your new water bath canner that takes a smaller amount of water in the bottom? I’m looking at buying one. I appreciate all the time you put into your channel. I always learn something from you.
Was debating on what to buy for a pressure canner. Thanks for the advice on getting a presto canner.
1- I watch you often and I LOVE your channel!
2- you seem really annoyed in this video and I'm sorry you have to put up with that
3- please continue to be you! I love it and learn so much! Thank you!
It wasn't with the questions Todd had to pull me away from work to film it so I was just thinking about the task I had to get back to.
I am sooo glad you mentioned the water in the roaster question! When I bought my roasters I thought I needed to pour water in the bottom of the roaster, I remembered that from when I was young. But there was no instruction to use water in the manual. I figured I remembered wrong. THANK YOU for talking about this. Yay, I’m not nuts. 😂
Looking forward to more, thank you!!
Thank y'all. Good stuff. Blessings, julie
I appreciate you! You keep being you! Everyone needs to do their own due diligence. Keep on keepin' on!! 🙂😉
Nicely said for all comments
Thank you! Cindi from Oregon
Loved loved loved both of these videos!!! I just learned about not stacking jars and am so happy I learned this before I really got into canning!
I loved when you said no I cannot, do your own. Yes, yes. People have gotten so lazy, to do their own research.
Great information! Thank you
Thank you both for your grace and patience. You must wonder why you do it, at times. LOL I loved your tutorial and you hit on all the important steps without making it 2 hours long. I teach canning and I emphasize that although I can show you the steps, I can't always make you understand. They also have to take responsibility and use common sense-which is sometimes lacking. Know you are appreciated more than you will ever know.
Really appreciated the 2 videos. Some people need to find another job and research for themselves. You are too kind to even repond. thanks again
Straight to it 💚💚🌞
Keep doing what you are doing, I love your authenticity.❤
Thanks for the tip on water in the bottom of the roaster. I'm hoping that this solves my burnt side issue
Thanks Rachael.
Since I started my canning journey just over a year ago I have found I agree with the wide mouth vs regular. Regular for liquidy/pouring things and (while I’m yet to get fully into wife mouth canning due to lid/jar shortages in my country) My preferred meat/thickness jar will be the wide mouth. Easier to clean too-can get your whole hand in one.
I haven’t waterbath with my Harvest Guard lids but my instincts say the same as you. Have done some trials with PC but probably wont use them for waterbath canning. I worry about water seeping in given how loosely they meed to be tightened. Not tested-just a personal ‘feeling’ lol
I think the lessons you did were awesome.
I’ve been pressure canning on my glass stove for years and haven’t had any problems! My stove is induction and my pressure canner is specifically made to be compatible with induction, so that might be different than a regular glass top stove.
Great video and answer questions video,
You guys are great!
Great job!
Thanks for sharing this! I really appreciate all the help you have given me!!!
Y'all are doing a great job, enjoy your videos so very much, God bless you both
I’ve learned so much from your video. I love how open on this you are keep up the good work.
I have canned hundreds of not thousands of jars in my all American and potato canners on half a dozen different stoves. No problems.
I also gravitate heavily toward my presto canner. I also realized I can run 2 prestos or a presto and national simultaneously and get time and a half the canning done in a day vs my larger All American.
Thank you for answering these questions, you guys are the best!
I have been wondering about Todd’s opinion on the new method for canned hamburger. I canned 9 pints to try on my family , I hope they like it. Canning meats makes extra room in the freezer & it’s shelf stable. I love your channel !!!