old timer here, the county extension office, will test your pressure canners for free, all i do is take it up there and they will do this...good luck everyone, great video as always guys, god bless
@@ms.anonymousinformer242 Extension offices are departments located in local counties and universities. These offices are run by university employees and volunteers that are experts in local crops, landscaping, soil, gardening, pests, and more. Almost every single county in the United States has an extension office, and the offices are supported by state universities. So its an *extension* of the state university which offers services to the public.
Not many people are into canning this side of the pond, so all I can say is thank you as I have learnt more from watching your videos and how to get things done safely than elsewhere. My new canning kit arrives from the USA soon, All American and looking forward to going large batch with more jars and wider range of food! All the best from your viewers in England
I have always had a problem with siphoning, always a hit or miss. Your explanation seemed to make perfect sense, so I tried it today. I canned 52 pints of butter beans today with only one jar siphoned to 1" below the recommended head space. After the canner came down to zero pressure, I removed the weight and loosened the thumb screws. I let it sit there for 5 minutes, then I twisted the lid and let it sit for a bit longer. I could hear the ping inside the canner. After about 10-15 minutes I removed the jars and they were perfect. I cannot stand food not being covered by water/broth. I have been canning for 10 years and you taught this old girl a new trick! Many thanks and Blessings!
Danielle Graziani Stone I can't stand food not being covered by water either. My pressure canner book that came with the canner says if the water is under the half way mark throw it out. I canned some quarts of Carolyn's beef stew and one of the jars is just a little above the halfway mark. Do you keep the jars you can that siphoned or do you eat it right away or do you just throw it out. I really want to get into this but sure don't want to make myself or anyone sick. So I guess what I'm saying is I know siphoning looks bad but the food is still okay to eat....right? Thank you.
@@Carol-ch9wj the recommendation regarding jars that have siphoned the liquid of is varied. most suggested is to either eat it immediately after removing from the canner or putting the siphoned jar into the refrigerator and eat within 24 hours. sometimes the siphoned jar can be opened and broth or stock added and then reprocessed immediately or not later than 24 hours. doing this however is not recommended after the first 24 hours as it's considered too risky and should not be eaten in this instance. reprocessing has to be done for the same time and pressure as originally processed for and end product could become mushy and over cooked and totally disgusting to eat. I hope this helps. Homestead Heart is also a very knowledgeable channel and most of the recommendations listed above are from Ball guide to canning and food preservation book.
Two years later, just bought my first pressure canner! I really appreciate that you explain the 'why' of the rules and tips. I learn best that way so I'm loving learning from your family!
I just bought my first pressure canner too! Hubby and I already messed up our first batch of hamburger today...wish I had seen this video beforehand. We definitely were too quick in removing the jars! None of the other videos we watched explained all the "donts' so this one was really appreciated!
Thank you for providing such good information about pressure canning . It might be helpful to tell people that the goal of pressure canning in order to preserve food requires the destruction of botulism spores . Explaining that botulism spores are everywhere in nature and that placing them in an anaerobic moist environment is what allows them to sprout and become potentially poisonous. By utilizing a pressure canner we are creating an environment in which we can heat water and the temperature up to 240ﾟ. It is this temperature that destroys the botulism spore. Obviously nowhere in nature can we boil water and reach above 212ﾟ. It is only in the closed environment of the pressure canner that allows us to do so. This is really the primary reason for using a pressure canner as opposed to a water bath canner. In a water bath canner we process high acid food that does not allow for botulism to grow and sprout. But when food is more base, then we have to create an environment where botulism spores can not sprout..
I just found you on youtube. The timing was perfect. I canned some venison for the first time (and actually this was my first time canning anything). I just recently opened one of my last 3 jars to fine what looked like a black colored mold on the lid. I opened a second to find the same thing. I opened the third and it was normal. All 3 jars seemed to still have been sealed. I did store them with the rings on them. Thank you for this very valuable lesson. I didnt not eat jars one and two. Next year I'll know to store without my rings on. Thank you so much.
My mother told me to always cook the food for 10 to 20 minutes BEFORE it is even tasted. That way if something went wrong with the canning process the cooking will kill the bacteria and keep you from getting sick. (The length of time I cook it depends on the food because some things take longer to heat hot enough all the way through).
I'm really looking forward to great grandmas talk about living through the great depression. Our older generation is a wealth of knowledge that we so often overlook!
Mama Tried Homestead , I loved listening to my grandmother talk about the "Great Depression." She told how when they got holes in their shoes they would cut cardboard out and put inside their shoes. Then when that cardboard wore out they cut more cardboard out and put a new piece in their shoes. She talked about so much that I never would have known without her. She had a big garden and made grandkids work in it. I would cry when my sister and I had to husk corn under the Hickory tree because I wanted to go play with my friends. Now We have had a garden for over 35 years and my husband and I can, freeze and dehydrate food. Thank you grandma for making me learn so much in life that I use now in our daily lives. I miss you always.
Thank you! Based on what I've read and experienced you are spot on about canning. It's one thing to go step by step and another to KNOW why you're doing those steps. You explained it well.
Another great video! Carolyn, is it possible that you cover what to do with suspect, unsafe jars? I have read a lot of conflicting information about disposal of jars. To include burying the jars without opening and dumping the contents??? The thought is that botulism spores can become airborne. I guess all this would be applicable if you moved into a place that had an old stash of home canned food, and what to do with it. Nobody seems to talk about this. Thanks, and sorry for going on for so long!😉
just bought a place that has about 80 jars of green beans and some look like you could just open them up and eat them and others you know are bad and was wondering what to do with them. I'll look at more videos.
Thank you for the great advice! I haven’t canned in 20 years until this year. Started back with the boiling water canner. Your video about storing eggs for winter was recommended and after watching it I WAS HOOKED ON YOUR CHANNEL! Definitely gonna check my jars now for a ‘false seal’ and remove my rings.
Same here ! Great people id say ! Easy going lifestyle. most of us take way to much for granted. Such as , grocery store jams , pickles ect. Geeze , home made is the way to go. From the ground !! To pantry. Cheers
You are right about the rings! My grandmother never removed her rings. Well, I canned 7 (6oz) of blueberry preserves and after calling for 16 hours, I removed the rings. I stored them in a cool dark place. Two weeks later I wanted to share a jar with a friend and when I picked up one of the jars, the lid came off. So, it didn't seal. I was so sorry that I lost a jar.
You two are adorable. Thank you for all your canning tips Carolyn. I don't use a pressure cooker, I use the boiling method, so thank you for saying I need to leave them in the canner pot for a good 5 minutes before I take them out. I didn't know that.
I'm sure you will get a slew of comments disagreeing with some of the canning tips you shared in this episode, so I wanted to take a second to say that I think everything you said was spot on! There is no reason to take unnecessary risks, especially with the health of your family. Thanks for your diligence!
Wow.. this answered my questions on some of my errors on siphoning! I won't do this again!!! I got impatient because I have more to can and I tend to rush. I'll just enjoy the journey rather than rushing .
Love that you brought up how the old ways of canning really aren't safe. Sure our great grandparents did it that way and survived but we have better knowledge and better equipment now so no need to take a risk. They also used WAY more salt and sugar in their canned goods back then as additional means of preservation and they cooked everything for hours before canning which wiped out most of the nutrients!
Oh my goodness! A Waterford Stanley???!!! Used!!! WHAT A BLESSING!! Looking forward to videos on that beautiful stove. I totally agree with you about the electricity. Love the honesty about Molly. We have been so blessed with our little Jersey. She is perfect for us and she is a hand milker. It’s so important to find a good match for your family’s needs. Love y’all and all you do. God bless y’all❤️
Stumbled across this video.. My Great Grandma Lucy died in 1950 from botulism..she had been canning for over 40 years..I've learned over the last 40+ years to be over protective on my canning practices.
Thanks to your advice, I took my brand new out of the box Presto Pressure Canner in to my local County Extension Office to be tested. It’s a good thing I did, because it was off! The cost was only $2…..pretty cheap insurance to ensure the safety of the food I’m canning. Thank you for this information, I’m so glad I found your channel! Im going to take your canning class, I’m super excited. Thank you for sharing your knowledge with everyone! You have given me the courage to do this and I’m very grateful. God bless you, Carolyn!
I feel it's especially important to remove rings these days now that the "new and improved" lids have hit the market, I have had more failures since using those darned things than ever in my life before combined! I did a whole day of canning various dry beans last fall, and over half of them either never sealed, or the seals failed sometimes up to a month later! Like you said, I'd be sitting watching tv or RU-vid and I'd hear one pop in the other room, then I'd have to go check them all to find the one that failed. Next day, repeat, or next week even. I also never stack jars for the same reason, it's easy enough to get a rack with legs that is just tall enough to let you elevate a second row of jars above the first without the weight resting on them. To this day I see pics of ppl's pantries online with bands on and jars stacked, and all I can think is I'm glad I'm not eating any of that food!
I bought 6 new jars and lids and noticed 2 of them wouldnt seal either! I thought it was my process but couldnt be. The quality of everything thesedays is very low ! But costs are way up ! Every corner they can possibly cut they do !
I have bougt the jars and got home with them. Opened the jars, took the bands and flats off and low and behold.... The flat had already been sealed to the jar because it had to set in a semi truck trailer, hot, for several days before it was delivered to the store. I used to work retail and the store i worked for preloaded the trucks. Don't trust those flats.
You guys have hit it all on the head! I get so many questions of “ but WHY do I have to do this a certain way”? And the way you explain it, is just so amazing. I’m SO SO glad I found this video and I now have saved it for a later reference. Thanks for sharing your knowledge, and as always..... I can’t wait to see your next video. Stay safe, stay thankful and of course stay blessed xoxo
I found some Anchor Hocking quart jars with lids in our Amish store and love them! They’re thicker like the old Ball and Kerr lids… No fails so far, I’m interested to see if I can reuse them next year.
Thank you for your information on the lids. I am 66 years old and been married 47 yr. I have always put my lids in very hot water and never thought to read the newer boxes saying to wash them in soapy water and rinse and set aside. I just got through with tomatoes, salsa, potatoes, and carrots. When I saw this video of yours I got up and went and read the box of lids. Now I’m worried that all my work will be bad and not stay sealed. I am hoping that they stay sealed. Also thank you for the tip on the canners. My husband just bought me a new pressure canner with a gauge. I also have one that just has the weight no gauge. I will definitely get the gauge checked. I have taken my rings off now let’s pray seals keep
Katherine Short - Me too.....worried about jars I have that appear sealed. What if they aren't really sealed. I've had a lot of siphoning so they don't look that great but I'd sure hate to throw them out. If you pick up by seal and it stays sealed isn't it a sure thing it's sealed............I always remove the rings before putting away.
I didn’t know about venting your pc. I’m 57 and I learned from my mom and grandmother. We can always learn, I’m so glad I watched your video, Thank you😇😇😇
I had no idea that we are supposed to have the pressure dial checked every year!! Even new ones! I’m kinda freaking out. Calling my Extension office tomorrow. Thank you for the info 🙏🏻
I have never canned anything in my life. My Grandmas did, but I never learned...but your tips have really got me interested and more importantly, it's less scary. Yes, it can be a scary thing, the pressure, the deadly disease potential..yike...but there we never got sick from Grandma's canned vegetables, so I know I can do it. THank you so much for all the education!!!
Thank you Carolyn! I can’t find my way back to my original comment but I did want to let you know of the good news regarding all my stew and broth. After your recommendation, I took the canner down to the extension office and had it tested. All told, I processed at around 14 pounds of pressure instead of 13 but I’ll take it! Thanks for the tip!
Just a tip, the reason why you need to vent the pressure canner is to establish the correct pressure-temperature relationship since the presence of nitrogen / oxygen will mean the correct pressure is still established due to the weight BUT at this correct pressure the temperature will be too low. However, if you vent such that the air is purged out then the vapor is purely steam which means once the pressure is established then the associated temperature will also be correct.
Mason Woes you’ll be right. Just push through the nerves to do the first batch. Then you’ll be hooked. I’m speaking from experience. I bought my pressure canner about 3 years ago and it sat in the box under a desk. I finally worked myself up to it last November. Since then have done lots of raw packed meats, some veg, tried a raw pack stew as well as a cooked stew, some cream (not approved) and about to do some chicken broth this week. I may have forgotten something lol. The only thing that slows me down now is my energy, the nerves are completely gone. With how 2020 has been going, it has been wonderful knowing that I have a shelf full of meats sitting there. Push through. You can do it and you’ll be so glad you did 🙂
Totally agree with you Monique. We bought a pressure Canner late last winter and could hardly wait for the garden so I could get started. Well when the time came I started putting it off with the first couple of things and froze them cause I was nervous about using the pressure Canner. I finally said enough is enough bit the bullet and started. After my first few batches I was looking for what I could can next, it's addictive. Lol. This year we did potatoes, yellow Cherokee beans, carrots, apples, peaches, pulled pork, ground moose, green tomato pickles and relish and deep South homestead salsa. Now I want to do homesteading families stew. It's endless. I hope you bit the bullet and got started too Mason woes, if not, go for it, you'll love it. Nothing more satisfying than filling your shelves with your own food 💝
I recommend starting with hot water bath canning, jams, etc. Those are the easiest, and the practice will give you confidence! I’m a champ at that now, and I’m think I’m going to try meats, the scariest to me.
@@moniquem783 Thank you, I know you weren't talking to me but I appreciate your words of encouragement. I have so many health issues and I need to be able to trust the food I eat is safe for my specific needs. I'm terrified to try this but my husband really wants me to try, so...
New Sub 😊 If there is any way you can put your canned foods back into the box they came in, stacking is a breeze. Also, you can cut the plastic wrapping all around the box at the very top of the cardboard, remove the top portion & leave the plastic on the bottom. This way if you happen to have a jar go bad & it spills out over the top, your mess is contained in that box instead of messing up half the stuff on that shelf & possibly the shelf below. My mother stacked canned tomatoes one year. Man! What a mess. Not only did some leak out of the top, but a couple exploded when the top one was removed & there was no longer the weight of the top jar holding in the pressure on the bottom jar. Thank you for the tip on having your brand new canner gauge checked. Just got a new one & it never even occurred to me to have it checked. Thanks for sharing & God bless ❤
Funny how one never forgets a disaster in food preserving, like your mom's canned tomatoes, the tendency for extra cautious measures stays embedded in the memory.
Great video! Noticing your background I realized I've driven by your place numerous times. My wife and I had a place on 60 acres just up the road from you guys (behind the Corson and Johnson place). Hope all's well with you and your large family, and enjoy the north Idaho Winter! (My wife and I now live on a mountain near Asheville, NC; I miss the Idaho panhandle, but still visit friends and family there. Cheers -
Wow you hit a lot of questions I had about canning. Thank you. I bought an instapot pressure cooker to can smaller amounts. Ty for letting me know that is unsafe.
Great info, thank you! I got a pressure canner this year, called the store that tests them to ask if it needed to be tested when it was brand new and she told me it wasn't necessary. Thankfully no one has gotten sick, but I'll make sure to go get it tested!
Great tidbits, I'll be on the lookout for a weighted canning regulator, when I eventually purchase a pressure canner. Your mention of Gramma Jeanie, was both delightful and a tad sad - as we lost a family friend recently, who was due to turn 99 this August. Survived a war, his beloved wife, an oldest son who experienced a heart-attack in his 50's, and has had a daughter in institutional care, since his wife got sick. As she had severe special needs. But what a inspirational trooper he was. A completely different generation, with all the wisdom that comes from such trials and tribulations. He will be dearly missed. So cherish every moment with Gramma Jeanie. :)
Yes! We're all electric at our new property. Hubby is building the hearth for our woodstove. Being rural and all electric was a little nerve wracking last winter. Looking forward to learning all the skills this will bring!
Oh, hearing the train in the background brought me right back to my childhood! Thank you for this because some of the things you mentioned are mistakes that I had been making so I will correct that and hopefully come up with some really good preserves next year.
My family has always canned and NEVER did they leave the rings on the jars for storage. I didn’t realize that some people thought this was an extra safety measure. Same thing with stacking jars. We always had a 2x4 on top of jars and stacked more on top.
Carolyn, I am a Master Canner in the state of California.I do have some issues with your statements that I feel that need to be corrected. First, you should separate hot water bath canning verses pressure canning. Although both are canning and in some cases share the same type of problems such as getting the proper seal on a jar. However, they are in fact different and should be treated as different. In #5 you say that it is wrong to remove jars immediately from the canner which will cause siphoning. This is wrong. Siphoning can occur in both a hot water bath canner as well as a pressure canner; but, the reasons are entirely different. You said it is cause by removing the jars from the canner. So lets say it is a pressure canner. A change in pressure will cause siphoning. This can occur when a person moves the pressure canner from the heat before it has time to cool down. Another reason is that the pressure weight had been removed before the internal pressure has reached zero on the gauge. Then the final reason is that your jars were fill too much. The person didn't have the proper head space. In a hot water bath you can have siphoning because you didn't have the proper head space and fill the jar too much. In this case pressure has nothing to do with siphoning. The proper way to deal with a pressure canner is to allow the pressure gauge to reach zero, wait two minutes before removing the weight and opening the lid. You open the lid and turn it away from you so that the steam does not hit you in the face and hands. Allow the jars to sit for 10 minutes so that the jars can get accumulated to the surrounding temperature. Then remove your jars to a towel covered counter and allowed to cool off for 12 to 24 hours. After resting and cooling for 12 to 24 hours check the lids for the proper seal. Make sure the pressure button on the lid is pushed down, then remove your collar/ring.* *You can keep the collar on your jars under these certain circumstances. See #1. #4) It is true that you can get your dial gauge tested to ensure that your gauge is properly calibrated. However, Presto and American canning companies test their gauges before selling their pressure canners. I have visited the manufacturing companies and saw them do the tests. However, getting your gauge tested once a year, for certain every 5 years is a prudent decision. #3) You are quite correct in that electric pressure canners and the Insta-Pot type of pressure canners can not be properly calibrated to the proper pressure. You can not be certain that 10 psi is what you actual have. It can be more or much less. #2) Venting the pressure canner before putting on the weight. That is correct. It is the preferred method to get the correct pressure inside your pressure canner. You fill the pressure canner with 2 to 3 inches of water, seal the lid, turn the heat on high until you have a steady stream of steam coming out of the pressure vent. Allow this to continue for 10 minutes before placing your weight on the steam valve. Allow the pressure canner to gain the proper pressure to your elevation and turn the heat down once achieved. Remember to keep an eye on the heat and the pressure. You may have to further decrease the heat as the pressure inside the pressure cooker may continue to increase. NEVER LEAVE SOMETHING ON THE STOVE COOKING. KEEP AN EYE ON IT. #1) False seals. False seals can occur in a hot water bath or a pressure canner. A false seal can be caused by several things. Siphoning can be one. You are correct food particles can get in the way of a proper seal. The rim of the jar was not properly cleaned when the lid was placed on. You can have a lid that has failed or you had already used this lid before. Never use a used lid on a new canning process. Always use a new lid. Once the jars have cooled you should remove the collar/ring from the jar and test the jar for a proper seal. * You can place the collar/ring on your jar but it is suggested that you remove the collar/ring wash it and put it back on loosely. This is for those that want the collar/ring as a reusable item to seal your jar while in the refrigerator. Carolyn, you are correct that you should have a piece of cardboard between your jars to distributed the weight of the jars resting above. The weight of a jar sitting on top of another jar can keep the lid sealed causing an improper seal. So with the cardboard between each level of jar you should be safe. However, it is recommended only to have one layer of jars sitting on top of another. One thing you may have forgot to mention is allowing your jars to sit in your canners, both pressure canner and hot water bath canner, over night which can cause Flat Sour spoilage.
Holy Cow, You know a lot about canning! If you had to pick just one canning book to recommend, which would it be? For pressure canning that is. Thank you very much for your time
@@vaperzen2363 I recommend this book. It is the bible of canning and pressure canning: nchfp.uga.edu/publications/publications_uga.html well worth the price!!!
Great tips! I am ashamed to say that I bought a All American Pressure Canner in 2010. It is still in the original box never used due to fear of explosion or and the look of the big locknuts and gauge. Just intimidated by this and its size 41 quart. I was originally excited-thus purchasing this monster with great intentions. At that time I couldn’t find any YT on using it. Your video is much appreciated as I think I am ready to try it.
Good to know, I let my jars cool in the canner, actually longer than your recommended time, up to 30 or 45 minutes. Partly if I use my pressure canner I can outside and the temp difference always bothered me.
I have been presser canning for years now and it was only this year I learn about venting for 10 minutes before putting on giggler and timing the process. Now I do it.
New subscriber and fairly newer to canning. I love this video and I subbed to your channel because there are SO MANY youtubers that do things unsafely or don't even discuss safety and I will not watch/follow those. I ONLY do safe canning, there's no reason put my family at risk. I'm self taught which is a little scary sometimes and in some ways that's been good because i don't get caught up in that "nobody died when grandma did it" mentality.
Carolyn I appreciate your up to date knowledge and regardless what the instruction was yesterday if it change tomorrow I would follow the new instruction, there is always a reason why the manufacture had change something. Thanks for sharing all you do.
We had a wood cook stove in the basement of the house I grew up in. Nearly every Sunday afternoon in the winter it cooked bake beans and homemade bread.
The Carey pressure canner is a good one. It has been tested over and over. The Instant pot no that would be cooking only. Down side with the Carey is you can only do 4 qt at a time. From the research that has been done I feel perfectly safe with using it. Especially since it has a weighted gauge
I test each canned jar before I try to open it. I place the bottom of the jar in my left hand, using only my fingers, I lift the jar. I've had only a couple jars fail.
Great information. You just reaffirmed my stance on not stacking or keeping the rings on jars. Just threw out a jar of jam because I wasn't sure if the seal was strong enough. The next jar was the same...everyone is ok. New to canning and didn't want to take the risk. Best PB&J sandwiches!!
Love all the information you shared. I totally agree with no rings.. enjoy both you and your husband interacting and he asked great questions.. thanks so much!
I loved this video!!! Please, please, tell great grandma we want to see her precious face and hear all her knowledge. I live in Georgetown, Tennessee and would love to know where y’all lived in Tennessee 😀.
I am from North Idaho and in looking at your surroundings I was like…hey that look like home. LOL! 😆 then I read in your description “Northern Idaho”. I’m a first time watcher .. it’s 26 Aug 2021…I hope you all are safe and healthy.
I'm a new subscriber, I wish I found your channel a long time ago..Thank you for your great info, I'm kinda new to canning and you helped me so much..Thank you again I'm looking forward to all of your videos.
On #3, This video was done before Instantpot came out with the MAX version. According to the tests run by RoseRed, who is a nutritionist, you can now can pints in the MAX version. She has a youtube video that shows that this is safe.
The only reason I use a Quick Pot us to cook my meat before pressure canning it in my Presto canner. I know you can cook it just half way, or par cook, but I like the added layer of protection against food poisoning.
I learned to pressure can 50 years ago. I read the Presto canner book and Blue book from cover to cover, more than once. Also, I read any USDA and extension office info. The information was absolutely given at the time and I followed the science. The problem is when people disregard the science and assume grandma’s shortcuts were adequate. But yes, the information was available then. Believe me, there is too much misinformation out there even right now. I greatly appreciate your guidance for all those who don’t understand the seriousness of botulism and food-borne illnesses. I thought it could have been emphasized that the pressure needs to go to zero naturally before taking off the weight and then the lid. Some think that you can speed the process by taking the weight off while pressure remains in the pot. NO! That would increase the chances for syphoning as you were saying. Wait 5 minutes or even longer after the pressure goes to zero. Thank you for following the science!
After removing the rings and the jars have completely cooled, I wash the jars with soap and water using a clean sponge, rinse thoroughly and dry with a clean kitchen towel. Then I store them in the pantry.
It is absolutely necessary for me to have the nesco electric canner which does stay in the kill zone longer than any other type of canner it stays in the kill zone until it is cooled off. I'm a food scientist and I know the man who put this together ever. It works fine . I have also tested the nesco myself with a data Doppler in the center of a jar of food and every time it has stayed where it needs to be to kill any bacteria and/or spores.
Thank you! I bought the Nesco canner, too! I have a glass top stove. Their comments were making me nervous. I’ve canned a lot of meat and chicken already!
Thanks for this video! Just went without power and water in the Texas Snowmageddon! We’re not going to be without heat or cooking ability again. Would love to learn more!
Thank you for the the time stamp to avoid the jibber jabber. That's a good compromise so that you can still jabber for people who like that and the rest of us can avoid it.
Very helpful, thanks ! On the rings off thing, I just learned early on that doing so contributed to rusty rings, so I quit doing that. Later learned it was not recommend for other reasons, but didn't know or didn't remember why. Only recently learned of not stacking them directly on each other too... so many bad habits do get handed down. The points of reasons to go with seemingly picky ruled over our habits, was SUPER helpful and wise - rather a "duh" moment, really & I had basically kinda came to that understanding myself finally but this really put it into words I can share with others. Again, super thanks for being brave & sharing in spite of any negative back-lash !!
Only just started canning...water bath first and just recently pressure, about a year and a half ago. In my spare time working 50 hours a week. 😁. But it is so satisfying!!! And I appreciate this video...bc my second batch of fresh packed beef stew..(first ones were almost a year ago and tasted delicious!!! Just yesterday). I ended up with a lot of grease and etc in the canner when I opened it to get my 5 quart jars out. Everything was greasy!! So I just let them cool...put them in a pot...and that's what we had for dinner the next day. I don't wanna kill my family...while trying to save them!! 🤣🤣😆😁👍👍👍. Thank you.
My pressure canner is supposed to arrive in two days and I paused this video to call up my county extension to schedule an appointment. Growing up, my mom and grandma used to pressure can together in the summer but never taught me how, so now I'm learning from you. Thanks!
Presto has been making pressure canners forever. I have the new one and it works excellent for water bath and pressure canning. It is set to sterilize jars, let's you know when to fill them, it vents and starts pressurizing at exact times. It also cools down appropriately. I have read to never stack. If a lid should pop then it would be the same as leaving bands on.
Dear Homesteading family or other knowledgeable people in here. From time to time you see people canning jams and other things with one peace lids. (Mostly I've seen it with water bath canning) Are these safe to use and in that case when. Here in Sweden those one peace "twist-off" lids are the only ones we can buy here in Sweden where canning is still very small. And sadly we can't order just the lids from the US because they dont fit our jars. And ordering the whole jar costs a fortune. I really want to start canning but haven't yet found a way to do it. Grateful for any answer. Thank you for an awesome channel, Leonora
This was so helpful. I knew to take the rings off my jars but didn't really know why. I always take them off but now there will be no doubt that I will take them off so I know if a jar fails.
