New Pressure Canning Checklist 

At my job (retired last year) I incorporated checklists into my workflow and became so much more organized and efficient. I had daily, weekly, monthly, and quarterly duties that were varied - some simple, some complex. Going down a checklist ensured I didn't try to rely simply on my memory of having done the tasks multiple times (though I could have) and that I would not miss a step that would cost me time to redo. Bravo to the community member for suggesting this easy method to stay on task.

I think no matter how many years you have been doing this you always miss something so a check list is a fantastic idea thank you.😄

Brilliant!! As a retired RN I have lived my life with checklists and protocols- I love them and still use them all the time. I am a novice canner and this is PERFECT. Thank you 💕💕

I make a list for my everyday life, if I write it down, I'm more likely to remember....in theory. But I do check things off as I do them. Thank you 😊

Dr. Pam, I just want to thank you for all you do to teach us about canning. I made some of your chicken soup during the summer as well as some of your other recipes. Hubby and I joined some of our family members camping last week. I now have a cold from being around the campfire and the cold wind blowing. I opened a jar of the chicken soup tonight. I made a pot of rice to go with it for my hubby. Now that I have eaten some of the homemade soup, I am finally warm for the first time today. It's been in the 70's here in Georgia, but not for me. Thank you for sharing your experience with us! 😊

I bought a Nesco electric canner because of my Dyslexia I feel safer using it & it’s small and perfect for 2 people iso enjoy your videos as they make since & you never come across as talking down to anyone. You & Marys Nest are the only ones I watch, you’re both lovely teachers that I prayed for in school. Prayers were answered even if it took 70 years. Thank you💕

Thank you both for all the time you put into these teaching videos Pam and Jim. Because of them I be canned so many thing’s. Oh on this last video we must remember to put the date and contents 😊✅

I’ve been canning for 30 years. When the garden is in full swing and we are canning for days on end I always seem to forget something. This is brilliant!

Gotta love a checklist! Additional reason for a lid not sealing is that the gasket may need to be oiled.

Pam I take chipped jar and put a X the bottom with a permanent black marker I also keep may jars turned upside down. This way I will know which jars are chipped. After I have cleaned them I will turn the jars upside down in there box that I Have lined with clean paper towel, this will keep the rim clean until i use them.

Hi Pam as a newbie I've watched endless hours of videos regarding pressure canning and find out that most experienced canners always miss or forget to mention an importaimportantt step. Please include in your steps to check the stop lock and make sure it has popped up and locked. That's when the vent pipe start the continuous stream of steam. Check the vent pipe before canning and make sure you can see thru. If blocked use a pipe cleaner to clean and check again. Or .. blow on it (like you and I do) and check again. If still blocked put few drops of vinegar to loosen up blockage then clean again. The weight gets thick with residue and should be cleaned with q tip dipped in vinegar then soap and water. Another important issue is maintaining the right temperature throughout the canning process. If temp starts at high (8) on your stove as PSI increases the temp must be adjusted gradually lowering to #5, #4, #3 until the wgt slowly giggles at about #3 or little less. Finding a "sweet spot" takes time. Also made a list of processing time and temps, and taped it inside my cabinet door to check as I process canning. Still have lots to learn and thank you an Jim for your videos. Happy New Year! Hugs J

Thank you once again for a well developed theme for your weekly show. I wish a Happy New Year to you and Jim.

Your checklist is awesome! I have canned for years but really enjoyed watching g you go through the steps. Thank you!!

Very good video presentation - thank you both for the thorough content! You have given the clearest and simplest definition of the meaning of “finger-tight” I have ever heard!!! You are a fabulous teacher! We are so fortunate that you both are so generous in sharing your knowledge! Thanks❤

❣ - For beginners: Make sure the size of the jar or food determines the time you will pressure can it. I put vinegar in the pot to keep my jars cleen as well. Thank you for another great video 💐💙🙏🏻🇺🇸

I'm helping a friend get back into canning. I'm sharing your video with her so she'll have this to help her out. Printing the checklist for her also.

Don’t forget to label your lids with contents and date. Great check list. Thank you.

Thank you for your attention to detail. Whilst I don’t agree with you that the USDA is the final arbiter of what can and cannot be canned at home, I so enjoy learning from you and using your recipes in my home storage arsenal.

I love this. Thanks so much for sharing. I'd like to make one suggestion about the format of the checklist, I'm a pilot and we always list the element we're dealing with followed by the action to take then we add any notes. It's quicker to use and less likely to miss anything. For instance: "RIMS - check for nicks. Don't use damaged jars."

You are such a good teacher! Tks so much! I am listening from Florida at 2pm while quilting! This info is so great to reacquaint ourselves before spring and summer ❤

Thank you for your program. Your manner of speaking is clear and informative and understandable. I’ve learned so much. Looking forward to future videos. Again, thank you. Linda Eddington

Thank you, PAM! You assured me that I was doing everything right. With all the folk I have sent to you to be assured that they can learn pressure canning, this will be wonderful to have for them. Always looking forward to what you show us next!

I'm so thankful I found you a couple years ago. I believe I can do some canning after all you tell us. I need 15 pounds. But jiggles. Yes I have truly tried but you explain it better!! Love you and Jim.

I always put 7 qts in the canner and all that don’t have food will have water. Its great water storage for emergencies. Yes you will use extra lids but the security of having sterilized water is very valuable. Just my opinion. I also use half gallon jars for water. I always buy and extra box of lids everytime i get ones that are for food storage.

One last item to add to the checklist is to label the jars.

I've been working on a word/tables list of all my canning. List includes what I have canned, size of jars, method (WB-water bath, P-pressure canning) amount of canning time (minutes), then about 20 small columns to mark the quantity (x) in pencil. I erase when I remove a jar or mark more x if I can more jars

PERFECTION as ALWAYS... Thank you Pam & Jim...

This is a great idea! I am going to laminate them and follow along as I can my food. Added insurance incase of interruptions. The older I get, I find I need check lists and reminders.

I appreciate this video so much because I plan on learning to can in the near future. Your checklist and explanations made it easy for me to visualize the process clearly. Julie

Thank you Pam

Oh my goodness!! Rose THANKYOU!! My husband and I are thrilled you did this! My stress levels just dropped 100% doing canning now with your wonderful canner!! 🙏🙏🙏🙏🙏🙏🙏🙏❤

Hi Pam and Jim, great idea, I made one that I keep with my canning utensils, so everything is together..also besure to check you jar sides, I had a quart jar that had one side was too thin( the jar fit too well into my hand grip), due to manufacter/inspection error and it would have broken in the canning process. When I carefully tapped the glass the tone was off when compared with another qt jar. You could also see the difference in glass thickness. Did you know every Ball qt jar has a lasered imprinted bar code? Yes, if there is a manufacturer problem contact them with a bar code photo. This bar code is when, where, and which factory the jar was pressed (made). Blessings.

Thank you Pam and Jim, truly appreciate all the knowledge you share.

That was an absolutely amazing video. I have never canned but am devouring every video from you I can in anticipation of joining the wonderful world of canning this next harvest!

Thank you for all the information you suggest on utube .It has helped greatly.

I have learned so,so much from your videos.Thank you!

In Nursing education, we write Skills Checklist, which are detailed procedure steps for performing skills. The students then have to demonstrate the skill & are graded against the skill checklist. To pass the skill check, they must perform the critical skills in the prescribed order and then a percentage of the other steps. You have developed a Canning Skill Checklist 💪🏽👊🏽

Thank you, Thank you, Thank you for the check list video! I used to write the SOP (Standard operating procedure) for my Vet clinic, and this is great to a newbie canner!

I really appreciate the checklist. I'm starting canning this week, so this is valuable to me .

The checklist is a great idea. I’ve been canning and preserving food for a long time, but I still watch every video to keep myself reminded of what’s important. There’s always something new to learn. Did you mention writing a date on the lid after the jar is proceeded? Perhaps you did and I missed it. You are a fabulous teacher Pam, and we all are so appreciative of your time and efforts in making these videos. And thank you Jim for all you do!

Hi. Thank you so much for the check list. I get a little intimidated with canning, I'm always afraid I am forgetting something. I was actually keeping one step ahead of you to make sure I've got it right. Happy to say you taught me well.although I didn't know what to do about a stuck lid. So now I do.. Thank you so much for your knowledge. Your a very intelligent woman. Tell Jim hello. Take care.

From working in a surgery center for a few of my working years, there is a checklist for each individual procedure along with the most common problems that could arise. All item are on hand. There is a checklist for each piece of equipment to be used for the procedure AND possible equipment. I love having a checklist. Thank-you for all the detailed work you both put into this.

Thank you so much for taking the time to make this checklist. I just printed it out. It is very detailed and will be extremely helpful to me. Thanks again.

💓💓💓 Thank you! I found you 3 years ago while doing research on pressure canning. I still haven't done my first sesion yet... Too afraid. I feel I'm ready now, sometime this year, after I move back to the USA. This list is exactly what I came up with while researching. I feel much more confident. Thank you!

This video has helped so much!!! I am the type of person that has to know 'why' things are done the way they are so that it makes sense rather than just blindly doing something. Having very specific videos when being taught something new the first time through (or even going back for review) is crucial! Too many videos 'assume' you know what you're doing but this is vital information, especially for a beginner. Thank you for answering the "whys" and "how to's".

LOve your show. You did a great job. My pressure cooker is a mirro and it doesn't have a pressure gage. I always have to take the pressure weight off to make sure all the steam is released, before removing the lid. Also you did not mention about being sure to label with content and date. You do a fabulous job. Thanks for sharing. May God bless you always!

I loved this video! Thank you so very much! Poor Jim!

Excellent video again!!! Thank you!!

When I hosted my first Passover Seder, I was totally unprepared. I knew what to do, but I had never done everything myself. I had no idea how long things took. I didn't know how to manage my time. 1 hour before my seder began I was still setting my table. I consider it a miracle that I was actually able to get through my seder. Now I have a list. I print off my list in late January and I put the date on the list. The list starts off with things that can be done way in advance. I need an unopened box of aluminum foil and plastic wrap (religious laws). So, why not buy them when I'm at Costco in January? I can also check my linens and wash and/or iron as necessary. As time progresses, I can do other things. I can check my supplies from the previous year, polish the silver, so on and so forth. I set up my kitchen for Passover 2 weeks ahead of time. I then start cooking. If it can be made in advance and frozen, then that's what I do. My list gets more and more specific as time progresses. Example, each menu item is broken down into its parts, and as I complete each part, a box gets checked. Only after the menu item is assembled and cooked will it receive a check mark in it's box. (I had to do this because I forgot something important once). The list even includes a shower and a nap the day of the Seder, and it covers the clean up and what to save for the next Seder. I even have a space for making notes on what worked and what didn't in the eyes of my guests. I'm proud of myself for creating my list because I am something of a Last Minute Susie by nature. I now get through the Passover Seder with my sanity intact and a feeling of calm. I'm still exhausted, but I'm no longer crazy. I collapsed in hysterics after my first seder. I love a good list. I look forward to this on!

Thank you!

As a retired Nurse we always used checklists specific to the unit we were working, that way we never omitted anything for their post-surgery or daily care .. check it off your list as you go from the beginning, brilliant idea makes my life much easier and more successful with sterile canning Thank you for your genius ideas. I make check off lists for house cleaning and grocery shopping also

I'm going to download! Thank you!

Thank you for caring about us, your community and helping us, your community.

Thank you.

Can wait for your class

Thank you Pam, Jim and Carrenza for a great video. It takes a village and I love this village🌷

3:57 AM. I downloaded the checklist. Thank you very much.

No one explains it better than you, Pam! Thank you! 16:28

Thank you thank you thank you!! This was exactly what I was needing to see.

Thank you Dr. Mrs. Pam

THANK YOU THANK YOU!!!! So happy I’m part of this !!

Good job Pam

I wrote my previous comment prior to your statement about the equipment you are going to use.

I just want to say thank you to both you and Jim. I grew up with canning from my grandmothers then my mom's family. So I learned the ways they and there family's did it. You have really helped me understand why it wasn't always safe. Yes we were blessed I never heard of anyone becoming ill but we really could have. Again thank you for the time you spend

Wonderful! I love checklists. Thank you so much for your excellent helpful channel. I am a first-time pressure canner. Thanks to your info I now have canned hamburger, roast, bean soup, and potatoes. My dehydrator is full of frozen veggies, thanks for the tip! I would love a copy of your book in printed form, please let me know if and when it comes available. My husband and I are retired and also appreciate your Trail Grazers channel. We love to go out with our Ranger rock hunting! Your new watchers.

Very very useful!!

Great Checklist, thanks!!!

Jim is a VERY NICE PERSON!!!! GREAT!

Thank you two. I sent 40 Christmas cards with your Amino Acid Info-Sheet in them. I know several have gone to your YT to watch some videos. I canned beans and ham Monday and the lids came out with a "Black" rust on them. Tried and true recipe, new ball rings and lids. Almost impossible to wash off. Maybe Aluminum residue, Oxide would be white. I will give my canner a good scrubbing and see what comes with the next canning. Making Hummus starter. God Bless and stay safe.

Fantastic! Thank you!!

I needed this checklist. Thank you so very much. I’m still scared, lol

When you mentioned leaks, my first thought was leeks! We love leeks.. waiting for our dehydrator to arrive so we can start another type of stocking our pantry.

Excellent Video!! Thank you for the free printout! ❤️😊

Thank you for the check list download!

This is very good information. Thank you so much for all your efforts. Don't forget your label on the jars.

How do you read everything with no reading glasses, I'm feeling so old. ha ha ha. Thanks for posting this video, all your videos are so informative. I spoke too soon, there are your reading glasses, I don't feel so old anymore.

Thank you so much for doing this video!!! I needed it!

Nicely done.

Hi Rose and Jim, Thank you for the checklist. Very helpful. Looking forward to the pressure canning class.

Thank you so much!!

I’m another nurse loving the checklist! Atul Gwande’s work is genius!

Awesome video! Thanks for all the information you provide! 😊

Wow! Thank you!

LOVE a good checklist! Thank you!!!

Ms Pam...This just popped into my feed! I even watched a couple of your past video's- yesterday..The little bell is checked...and here it is..0929 on Friday morning, and I just seeing this was posted. It's not just you, there are a couple of others as well..But, I AM getting notified on channels that I have never subscribed to..imagine that! There are a couple of other channels that I watch and they have mentioned that their views has dropped by thousands. Well, at least they did let me know..just a day late.

Excellent video. Thank you for all that you do.

I’d love to have a checklist for Freeze Drying. Just got my Harvest Right for Christmas and I’m a little overwhelmed.

👍👍👍👍👍 Thanks for the checklist. It is so appreciated.

I suffer from Chemo brain and I have a check list for everything that I need to do for the day or week. I love this Canning Checklist and thank you so much for sharing with us.

Thank you for mentioning altitude / required pressure, wont change unless you physically change location. The canning police groups I fled were so unkind with this “newbie” question. It seemed to be the most common question, other than what spices / seasonings can I use. This too got bombarded with unkind comments. My suggestion was to read a ton of approved recipes and make a list of all spices / seasonings in approved recipes. This gives you an approved list of seasonings / additives to play around with. I hope I am correct. I greatly appreciate your videos. Thank you for helping me feel a little more confident 😊 ps… happy new year to you and Jim! Looking forward to the 2023 videos

Super information, thank you so much.

Great info. I've been playing w my canner and it's been pretty fun so far

Thanks so much for the checklist. It is always a good idea to refresh your mind on the techniques that keep you safe in your canning. This will prove to be helpful for safer canning.

Brilliant, thank you 😊

Thank you for the checklist! And also the thought and time that is needed to produce these viseos!

Thank you for this! Just last weekend I was canning and forgot to release the bubbles! Fortunately everything turned out ok.

Brilliant idea!

Bless you! This is exactly what I needed, to begin my journey into canning. You are making a difference in people's lives.

You are the lady...you explain everything so clearly...thabk you...

Pam I want to thank you so much , If not for finding your you tube show i would have never had the nerve to try canning of any kind. I have started with jams and tomatoes, in my water bath canner. Just got my presto canner for Christmas. The way you break down everything for canning dummies Like me. I feel like i will be able to do it.