Canning Day Pork, Peppers, & Onions in the Presto Precise Digital Pressure Canner Tomatoes Too 

Sounds good I do have a lot of tomatoes right now still. Great idea. Thank you 😊

Hello and thank you so much. It’s been a crazy busy time school started today for the kiddos and I have a farmers market today. I agree with you 100%. These Presto canners are awesome!! Thank you 😊

Oh wow how cool is that!!! Thank you 😊

Your very welcome. That is awesome and a great idea. Let me know if I can help with anything. All the best. Thank you.

Oh wonderful it’s always nice to find out something new. Thank you so much for watching. Have a wonderful day.

You can not change the pressure. You can change the time you pressure can.

@@zormier2002 are you sure about that? i thought that what the 5, 10, and 15 pound pressure weights were for

@@johnboy8594 I’m talking about the digital pressure canner. There are no weights and no prompts to change the pressure. On a regular canner? Yes there are different weights and you adjust according to your elevation but on the digital pressure canner it is completely automated and no adjustments are needed.

Hello I can do that. Let me get the veggies I have done the succotash many ways. I’m so glad you got the canner. That’s awesome!!! I make all my bone broths in the instant pot now it makes a difference in some of the best clearest and gelatinous broth. I’m so happy for you, Happy Canning 🌱🦋

@@dawngallop is there a video on how to do bone broth instant pot? I cannot get it gelatinous except in the slow cooker.

Idk but what I do is roast the chicken first at 375 degrees F then use the bones and skins, carrots, celery, onions and peppercorns, parsley filtered water salt and whatever else you like to use. Instant Pot for 1 and 1/2 then once it’s done strain it and chill it. It becomes very gelatinous. I then take off any fat on top that has hardened and use for cooking etc. the slow cooker cooks it too much and for days. I used to do that as well but this method has been working so well. Thank you so much for asking.

Thank you for letting us know. ✨💫❤️

No not at all. Your fine. That happens

@@dawngallop thank you,. I was so afraid I was going to recan it in a smaller jar. I told my husband it will be so over cooked. You just save me lol

Well you could certainly try. As long as it can get to temperature and remain at your pressure outside. I have trouble here in the colder temperatures holding a good temperature. I have never done that. I have used the regular pressure canners on a propane flame burner before and that works great. Let us know if you do it and if it could be done. I just feel that it would cost too much in propane for one and two the flame is to far from the bottom of the canner. I’m referring all this to a regular gauged aluminum pressure canner not an electric. Plus another thing the pressure canners say not to use on flattop cooktops however I do know folks who do. Words for thoughts. No question is stupid it helps to make good decisions when you hear others answers. Thank you

Hello Lina I have a video on the hatch chilis I do that would be the same process for the bells. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-dlu9UZ2CvHU.htmlsi=RrvF5V8NL7yfs4fG thank you

Hello Dusty, that is correct no liquid or just a tablespoon if you like of water or broth but it is not needed. The meats make their own juice. When I can with the pint and half jars I use times for quarts. The pint and half jars are perfect amount of meat for my casseroles etc for my family size. I use this book whenever I am in question of times. USDA Complete Guide to Home Canning Revised: Principles of Home Canning, Selecting, Preparing, and Canning Fruits, Tomatoes, Vegetables, Pickled ... Seafood, Fermented Food, Jams and Jellies a.co/d/7Jvvo6q thank you so much. Have a wonderful weekend.

@@dawngallop that is a handy size. Yes, I recently purchased that book. I’m going to call Presto as I’m concerned and confused by comments and tests shown on RU-vid. It’s unfair to say this canner doesn’t reach temperature when your using a recipe from a Canadian canning book. For one they have nothing to do with USDA and the other is the recipe does not follow suggested usage according to Presto. It says to not can thick items and it was way to thick. Presto includes the recipes and guidance for a reason. I would like for that person to do temp check test on spaghetti sauce with meat according to the instructions with Presto. Totally unfair and misleading to say it doesn’t reach temperature and would not recommend. I love mine and interested in the jars you used as that is a great size and you can put more in the canner. I know that size isn’t mentioned in Presto book, but I’m sure it would work as it is temperature regulated. Maybe I will add that to my list of questions when I call. Thanks!

Hello Frances I bought it from Amazon however I just looked and right now it’s way overpriced. Look around and keep watching it. It’s canning season now for a lot and perhaps it will go back down in price. 12 Qt Electric Pressure Canner a.co/d/2aT7n5o

@@dawngallop I noticed it was a lot more on Amazon than last year and mine came with books.

Check Farm & Fleet or hardware stores as Amazon was $60 higher than last year and I got books with mine.

There have been times you will see me have used the lids that was only used for honey in jar or maple syrup or perhaps a freeze dried jar that was vacuumed sealed. I have used them in the past back In the day but if I did it was most likely never canned or just used for dry goods. Thank you for asking. All the best.