@Kevin Wilson use a butter knife and slide along the ridge. gently turn up - been doing this for 15 yrs or more- also as long as no rust your good to go
And be sure to remove the rings from the jars before putting them up. Then wash them and dry them and put them away. This keeps them from rusting on the jar during storage.
@Kevin Wilson use a butter knife in the narrowest part of the threads. Put the back side of the blade in the groove and pop it up with a gentle downward motion.
Good info. Also, I miss the heck out of Jaimie. I know I never met her, but she has a special place in my heart. I have learned a ton from her. Thanks for the little reel showing her. It brought tears to my eyes.
Zach, don’t know if you will see this. My wife and I are new to observing Torah ourselves and have been watching your videos for a month or so to help in our obedience to the Father, starting with older stuff and jumping around with the homestead channel (totally out of order). Saw a vid that she had cancer a couple weeks back but this was the first I saw that she had passed. My heart just sunk, a big part of me weeps for you as I type this brother. I’m so sorry to hear this. I will remember you in my prayers.
I want to recommend a fire cone. It is a metal cone , the small end upwards under the pot, the opening smaller than the bottom of the pot... the larger end downward over the fire. It helps greatly to focus the heat under the pot, and not blowing around ... it will save the pot handle from excess heat/flame. A fire cone will make your wood fires much more efficient for cooking. I have flat sheet metal to build cones and I have premade roof flashing cones.. that we got on sale, so cheaper than making one... TOTALLY WORTH THE EFFORT... obvious improvement over open fire cooking
I was thinking about a rocket stove to heat the pot. The only issue there is that that type of fire needs to be watched almost constantly while an open fire would last much longer. Thanks for that idea.
I’m also learning skills like fermenting, how to make and use a root cellar, salt curing meats, dehydrating, pickling, and other old skills for preserving foods besides canning. Most on small scale, cause we’re still saving up for some land, but I’m learning now so when we have land we already have the knowledge and a bit of experience.
So glad you addressed this. I have a canner that requires a casket so I keep a couple of gaskets on hand as well as a spare jiggler. I save my used metal lids and, have on occasion, reused them. I also have Tattler lids which are what I used exclusively this season to can my garden. I have a large stash of metal lids but, in the face of not knowing when or if I could buy more, I wanted to save them back. I like redundancy and whole heartedly agree with "two is one and, one is none".
I got a large Presto last year and have started putting it to use recently. I actually just bought spare parts for it last month for the "just in case". I went to purchase an All American Canner about a month ago, and they're on back order until January. Planning on getting put on the list. 😁 God bless brother!
Great reminder to get some spare parts. Thanks! The last place I was able to order jars was Tractor Supply last month. No more. I reuse lids all the time. Some I'm up to 6 times of use so far. I am really careful when taking them off. Safe? Everything is killed DEAD in the canning process. tie a string through the opposite hole on the weight and tie it to the handle. No more worrying about losing he weight.
Over the years I have used both types of canning lids and I have to say I have as much confidence in the Tattler lids as I do the traditional type. Well worth the investment for multiple uses. Thanks for the reminder in regards to parts. Hope y'all are well. Shalom
I have a large Presto canner, 23 quarts I think, that I found at a thrift store about 3 years ago...for about 15.00! I did not know how to can, but wanted to learn. I used it for the first time a few weeks ago to can chicken and beef. I wanted to get the meat out of my freezer and have it shelf stable. I had the seal and the pressure plug replaced before I used it. Videos like yours and other homesteaders gave me the confidence to finally do this. I did print off the instructions online too...but as a visual learner, watching these vids really helped me a lot. I have had two friends give me MANY jars over these last weeks too!! So grateful. Jars and lids, are like gold here in PA too. I also purchased a steam canner about a year ago, but I have not used it yet. I am sooo grateful the Lord prompted me to get these tools when He did. He knew what was coming. I am thankful for them now!!! They can't be found anywhere. I have lots to learn and other things to can, but it's nice to finally 'do this'! God bless you.
Congratulations on your Presto canner. That was a bargain! FWIW... I've been successfully using Presto canners since 1972. Early this year (before the pandemic) weather forecast was for a more active hurricane season. I started then to clean out our freezer for the same reason! To have shelf stable food in grid-down. Canned a bunch of chicken, beef and venison. Also canned and dehydrated a number of frozen vegetables, too. Today, using the freezer to make block ice, keep a few meats for roasting or grilling and some vegetables for steaming. Using some of that free space to keep lard and tallow, rendered from those meats that were canned. And to store DIY ghee. All 3 have a longer shelf life, if kept in the freezer. Yet, they are shelf stable, if we lose power. May God continue to bless your journey as you follow the footsteps of Moses and Joseph. Both made the effort to preserve, in times of plenty, what was needed in times of famine.
@@oldtimerlee8820 Thank you for your kind words. I certainly want to follow the Lord's leading. I know that what I have stored may not be just for me, but for who will come after. I too have dehydrated a lot of new stuff this year...corn, beans, potatoes and lots of my herbs. Funny you should mention ghee...that was on my 'to learn' list this year too...and I already have 4 pints done. I had not thought about keeping the extras in the freezer. I have more butter to make more ghee and I'll most likely tuck those in the freezer with the lard that's already in there. Many blessings to you :>).
@@bk7344 Thank you. I have heard others say the same thing about canning butter, and other dairy products...not being recommended by the USDA. But they have had success too. Funny...you can BUY canned butter and cheeses...hmmm.
I have the 7qt All American canner that belong to my mother-in-law and love it. There is an old store across the state line from us that have replacement parts for it. I could use the larger one too and learn to cook outdoors. We are in the process of building a canning room just for that purpose.
Yes you can reuse lids I do but only if undamaged like you said. I also have the 941 & 921 for the same reason ! I'm always impressed by your knowledge and gumption on how you say what others wouldn't dare say in fear of how others may react to it. Keep it up !!😁
I appreciate the heads up on being prepared with spare parts! I have been canning for years and try to allay fears for new Canners on using a pressure canner. Believe it or not, I do not have one spare part for my canner! Thank you also for being compassionate to the newcomers now at this time of unrest. You are a good source of a LOT of basic information for the beginner. Have a great day!
Zach, I am still using the All American canners that my grandmother used in the Great Depression when she ran a canning kitchen. All Americans we have come to call American Beauties. JJ
Once I'm done canning with my lids, I STILL don't throw them away. I keep them separate from any other lids & reuse them on leftovers (in store jars or Mason jars - less baggies used) but best of all, I reuse them again & again for dry, vacuum sealed storage. They work better as used lids for vacuum sealing than brand new lids do! Then... once you cant get them to seal at all any more, use them with your old, rusty or peeling rings/bands on store bought jars for nails, paperclips, buttons, whatever oddball storage needs you might have. I've combined what I just described with canning jars that have nicks or dings on the OUTSIDE of the neck, by the threads, for the same thing. I just don't throw things away without really thinking about what else they could be useful for or mostly saving me money!! Happy canning everybody!
Toddler's a little bit different than the regular canning lids, there's a number of videos out there about them and how you treat them a little bit differently. But I've used them for the past 4 or 5 years on and off, and I've used them for meat and vegetables. They ended up going through a flood in our basement, the food is fine the seal stayed on just fine. It's a learning curve just like everything else 😘
Great reminders.I must mention..I have great respect for you. Standing up for truth, getting the word out there in spite of the obvious economic price that will be exacted. I see no other homesteader willing to go to the mat on virus /masks as a political tool. Thank you.
All Americans are expensive but sooo worth it!! And there's no gasket to replace either. I have 2 the same sizes as you have and we love them. The big one makes canning go so fast! They are heavy duty and will last generations. We love ours
I suspected that the glass industry would not be tooled up for the "everybody's a gardener" reaction this year. I picked up about a pallet of glass earlier in the year, and I'm sure glad that I did it. On the topic of canning lids: I love using our FoodSaver jar attachment as a validation for the lid integrity. If I can pull and hold vacuum for a couple minutes, I know the lid is solid. I do it for my dry-pack canning too, so I can test the seal prior to the oxygen absorber reacting.
@Alex and Sam AK We're lucky, our local farm store in Washington has them for 13 bucks a dozen - just yesterday I saw em' - honestly, I was surprised tho'.
Glass jars are crazy expensive here in Australia so I recycle the jars from store bought items and I can with them using their original lids. I've never had any issues with them.
Great tips! I do not have an All American Canner. I have a large Presto brand. It works....maybe someday, I'll get an All American Canner. Thanks for the video. Blessings, Zach!
I love my All American. Started canning several years ago and originally purchased a different brand at second hand store unused still in box. Purchased All American after learning what I was doing
Zack to keep the canner,from turning black over open fire. Take and wipe dish soap all over the outside. When done canning just wipe it off. You can do this with anything you use over open fire.
You are absolutely right about what they'd say lol. I asked if I could use it on open fire. They said it's not recommended. How do you keep the heat regulated? I want that option, but not sure how to keep the temp steady.
I use my lids more than once. I also can butter and other things you aren't "suppose" to do and I'm fine. I call it going off the reservation. LOL My tattler lids work fine. They are finicky but once you get it figured out, you're good. Happy canning!
I can't help chuckling at the state of that All American; I remember how excited Jamie was when the first outdoor firebox was ready for her to plunk that thing down on it. 😉👍
My mom canned over an open wood fire outdoors. Mama set 2 or 3 cinderblocks about 12 inches apart, and built a fire between them. Then she set our galvanized tub on top, and filled it with jars of food, and then filled with water. A plywood lid with a wooden handle in the center finished off her canning apparatus. She had a rule of thumb: 1/2 hour for acid things like tomatoes or fruit. 3 hours for non-acid foods, like green beans or meat. And we never got sick from that food. Just boil all home-canned food, for 15 minutes, before tasting. That will kill all botulism in all stages of development. So, if the grid goes down, or if your canner dies.... not all is lost. We need to learn not to live in fear. We've been programmed to be scared of everything.
I got an all american canner about 5 years ago and I absolutely love it! I wouldn't have anything else!! And it cuts down on the work also cuz it doesn't need to be watched all the time like other canners!. I do highly recommend it!!
I have a '70s Mirro pressure canner that is older than I am, and it works great for small batches of jars or cooking for directly inside of it. My All American 930 has the weight tied to the handle with butcher's twine - it is not going anywhere. This beast works great for canning jars since it can do two layers of jars at the same time or twice as much as my Mirro. Sometimes I have both going at the same time. Easy meals after that! I normally reuse my lids for water baths (apple sauce) or for jars that go into the freezer.
I found you people just in time !! I am shopping around for a 22 qt canner and I wanted to know if they can handle use over fire…you just answered my questions ! So informative and now I’m more confident knowing what I need and need to do.👩🏼🌾👍🏻
I always loved your canning videos. We bought an All American just for using it over a wood fire. I will now go buy some spare parts for my canner. Thank you for the reminder.
We don't have a canner or anything. That was all taken in the fire and I can't afford to replace it with as hard as we're struggling since. That's my goal though for our family of 6 by next gardening season
Yes I have a household of 9 ,so I definitely understand dont give up though I found mine all American canner 910 on offer up paid 175 and it was brand new and the all American site sells it for 239 so I got a great deal. Still it broke me but it was a well worth sacrifice I already started canning chicken
@@MsTiffiany96 that's amazing. It would take me not getting gas, food or hygiene products for 3 months to afford that. We have $53 left after bills every month and live an hour from town with a pickup so we normally can't get food. God's grace has carried us
I have been canning for about 6 years now. I don’t have an all American but I do have a presto canner and prefer it to using a pressure gage (I don’t have to get the gage checked every year and I can use the same canner to water bath if I am doing pints). I also have a water bath canner. Here in Missouri lids are like gold (along with jars). But I will reuse my lids but I mark the tops so I know which I used for meats, veggies, fruits etc so I ONLY reuse on those items again. You can also, if your on the fence about it, use the reusable gaskets with the lid if you’ve had trouble getting them to seal with the plastic lids...just lay the gasket (after being soaked in simmering water) on the jar opening then place the used lid on top. But I would only suggest that if you already have them on hand....they are just as scarce. But if you’ve never tried the reusable ones I suggest Harvest Guard reusable ones...they are still making and you can order...they are taking about two to three weeks longer to get but I have had nothing but success with this brand and they haven’t jacked the prices to get. You can get anywhere from 6-10 (some have said 20) reuses on them and you can order just replacement gaskets from this company. They are a US company out of Colorado and source their materials out of Indiana. Hope this helps anyone still looking, and thanks Zack for all you do!
I have been canning for a very long time, the all Amaracn is my dream. Tho after 20 years of service with my presto canner I have no complaints. I also use tatter lids with no problems. Love all the wonderful info you shared thank you!!!
Remember that most things that can be canned can also be dehydrated and still be great eating. If you vacuum seal dehydrated food it keeps well for a long time. Often you can get more dehydrated food in a jar than you can with canning because of the volume of water. It's not the answer to jellies jams and such but , it is better than nothing.
yup the American Canners are the best, main reasons i purchase them is heavy duty metal can take open flame like wood, no rubber seals it is a mechanical seal, and parts are interchangeable to each model. We have the canning lids but i have been trying out the Tattlers for a couple of seasons and so far have not had any issues, but always keep metal lids on hand and keep my old one for use on non critical uses like jellies
Love seeing the clips with Jaimie ❤️ We have been drying more and canning less. Freezing more too, but I guess freezer size and energy could/would be a factor.
Great video, and great things to consider in today's climate! My first pressure canner I purchased was the All American, but I disliked it's sealing mechanism. So I bought a Presto canner. Hands down the easiest to use, and it withstood the abuses of canning on a wood cookstove for years. Less parts to have to replace as well, and a great price. I was able to buy 3 Presto canners for the price I sold my All American canner for. Which was awesome, because I could can way more jars at a time, constantly rotating canners on and off the stove when they were done, or ready to go on. I too have reused lids for years, it works! I have also reused spaghetti sauce jars with their one-piece lids in a pinch, and those too sealed.
I watched this video yesterday, and agreed with what you said. I have a list of spare parts I need to order, but part availability is an issue currently. Anyway a few hours after watching this video I went to do some canning and sure enough I couldn't find my weight. Thankfully that is something I do have a spare of. Later I did find the other one, but it's a good reminder to always have extra parts and take care of where you put things.
My intention is to do like you do over the fire but putting a cast iron sheet griddle so that it is effectively a large wood fired hot plate. That would probably work for a lesser canner too. Also for highly acidic stuff look into steam canning, salsa is the standard suggestion so it stays crisp like a pico. That being said I think the most value to effort is probably the meat stocks.
We have several of the 21qt Presto canners, my wife has newer Presto that she bought just before we started going together, and we have 2 of the older dome style Presto/ National Canners and 2 more 16qt National Canners, one still has it's wooden handles on the lid and body.
been reusing lids for over 15 yrs. ALSO you can use store bought jars- like the salsa or spaghetti sauce ones as well. as long as the lids to the jars have the rubber inside they work some even better then ball jar and lids. been doing that just as long. my favorite is smuckers organic peanut butter jars, saves a lot of money especially when you cant find jars like now - ask family tosave all jars for you - and use them. p/c and w/b they all work. and thos ewho poo poo you - just ignore them... blessings
The waiting list on getting one of these is really long. Good point on the prestos. I don't think they will work over a fire for too long. In other countries they don't think twice about using their canning lids again.
Presto canners work over a fire. I have a 1972 (bought new) Presto paired with a SilverFire rocket stove. The key to using any canner (that I'm aware of) and a fire is knowing how to control the fire. Understanding the concept of less is more. A small fire is enough to maintain a waterbath or a pressure canner. Mistakes with fire control can lead to damage, regardless of the brand of canner. Did you know you can boil water in a paper cup? I save all my used, undamaged lids, for vacuum sealing dry goods in mason jars. At the prices of meats today, I can't afford to have jars fail to seal, especially when canning beef.
I am SO very glad to hear you (and some other YT'ers) say to re-use lids in a pinch. Sure, it's probably not optimal, but we are NOT in optimal times here. I have been keeping any lids that I have use in water bath canning (tomatoes, jellies, etc.) if they look in good shape --to use in case I need them. God bless you!
When you say that the All American will last a lifetime, I can confirm that they will last much longer than that! I now use the All-American Pressure Canner that was originally used by my Great-Grandmother. My Nana then inherited it 40 years ago and she is now in her mid eighties and has now passed it on to me. It still works like a dream!!! 5 generations have been fed from this one All American Canner!
Thank you - I have never used a pressure canner ... I use water bath method though I'd like to find a waterbath method to can meat or another way ... I reuse my lids whenever possible & my jars - use common sense as to whether it's reuseable (no rust, no dents, etc) - & have done so for years. You're never to young or old to learn something new & since I'm on my own, appreciate your info.
Good evening and lots of love coming at you from Ohio! For generations my family has never used a pressure canner. From great grandmother on we have always water bathed. Granted it takes longer but, so far no one has ever gotten sick or died from the home canned foods. Meat ALWAYS has to be water bathed at full boil for 3 hrs. No skimping on the time. Have a great night and God bless. P.s. I reuse canning lids except with meat, I do use new lids each time( reuse the lids for other thing
We've switched to propane for our canning, as well as cooking scrapple when butchering, when butchered at the beginning of January, we made a 30gal kettle of scrapple, 2 kettles of lard, and then canned well over 100 cans of meat and didn't use but three of my four propane tanks.
I have a all American pressure canner. Absolutely love it!! I have a awesome mom who bought it as a gift for me. Although I didn’t buy it I can say it’s well worth the money! And yes buy extra parts! My kids did take off with the weight and couldn’t locate it so had to order one.
My brother has an old kitchen wood stove in his pole shed just for canning, I’ll you wipe a thin layer of cheap dish soap on the outside on the canner the black comes right off when your done
We've been short of glass Mason and Ball jars since the 1970's. I saw your title and thought, my kinfolk all used waterbaths. With or without their wood or oil stoves.
If you do reuse the canning lids, store them WITHOUT THE RINGS! If the lids unseal they won't have a chance to reseal if the rings are off. Otherwise, the food will be dangerous.
I have a kerr canning guide from 1943 and it gives instructions for waterbath canning and pressure canning all items even those that are not now a days recommend to water bath can the time required is considerably longer but one of my grandmothers didn't own a pressure canner and only waterbathed every thing she did and we all lived. Maybe luck but maybe not.
If your pressure canner breaks... That's why we need other food preservation methods, such as drying. We do both drying and canning. Started using reusable lids this year. They take some getting used to.
for the first time in my life i've re-used lids just to try it....it worked. I now have a box i keep the good looking used lids in....and i'll use when/if I run out of new lids...I also know I should have extra parts for my canner....do I have extra parts? yes and no. Yes for my inexpensive Presto, for my AA941? no ... but i need too. so I shall.
I'm late watching this video but I have both of those canners as well and love them. I haven't tried canning over a fire yet but that's in the plans for this summer. I have a few parts for them but need more. Thanks for the reminder! Shalom!
I save all of my used lids, of course if they are not bent, etc. I use them for my dehydrated food that I jar up. However, if there came a time where we could not get lids and I didn't have enough tattlers, I would definitely reuse my lids for canning. Sure you may get one every now & then that won't seal, but you can just eat that jar of food. I would check those jars occassionally to see if they kept their seal.
Zach, we have reused our lids as well. Can you reuse for pressure canning? I was taught to only use reused lids on waterbath but if you have been able to do it thats even better. We also have an all american, my husband found it at a thrift store years ago for $35. It needed a new gauge, and we added a weight. Works great and has canned many things for us. I also am learning native ways to preserve food that way we can reserve our lids and canner use for the most valuable items if needed. Your video on curing meats is gold!
I've been using tattler lids this season and have had great success. Yes, there is a learning curve so I experimented by canning water. I have successfully canned bone in chicken and rarely had a seal fail. This is my first year canning meat.
GREAT advice ! I reuse my lids all the time ! I just made Pepper Pineapple Pear Jam last night & every jar had a reused lid on it ~ every one sealed just fine .
Consider using a SilverFire Survivor rocket stove. I bought one, once I learned it works well for both waterbath and pressure canning. I have an old Presto (1972) paired with this wood fired option. Great thing about this setup is how little wood is needed. The SilverFire uses twig sized pieces of wood to maintain a cooking fire. There are YT videos on this stove, including using it for canning.
Thanks for weighing in on Tattler Lids. Helped a friend water bath can tomatoes 40 years ago....extent of my canning experience....thought I could use my Instapot to can until I read a comment somewhere several months ago about the difference between pressure cookers and pressure canners. Was so busy just trying to get new garden space plantable with claw, then broadfork. By the time I realized my misunderstanding, all pressure canners gone from store shelves. Finally got a used Presto with missing parts from a yard sale, then they started trickling back in to Walmart Springfield, TN, so got a new one.....now just to find the courage to start using it.....you are right about the green beans. I can buy #10 cans at Gordon Food Supply for a fraction of what it costs me to grow, harvest, prepare and can.....have had an eye on All American for a while now....on backorder as well......
You can use the instantpot for water bath canning or steam canning. Set it to the sterilize setting, I wouldn't trust it to sterilize med equipment but sufficient for most day to day. Essentially the sterilize setting ignores the high pressure cut off and will continue to build pressure until you have a solid spout of steam with the weight in the closed position. Steam canning, per usda and fda, is sufficient for use with all the stuff you would water bath can, no soup and no low acid but salsa, jams with lemon juice and pickles are all good. We used ours to can peaches and strawberries for the first time earlier this year had about 90% seal properly and the last 10% we are pretty sure were all user error mainly not getting the jar rims clean enough.
@@davidpritchett855 I purchased a instant pot a while back thinking I could do canning with it, It came with a thin pamphlet do you happen to know of a good book I could purchase to get recipes to be able to use with it thank you.
@@deniecehartford2481 I don't have a particular book but I use hip pressure cooking and pressure cook recipes websites they have great test recipe info, ie what it looks like at 5 minutes 10 minutes etc. Assuming you have an instantpot duo or similar it will go to 11-12 psi, the instant pot max is 15 psi and a stovetop weighted is usually 15 psi. For the stove top style add about 25% more water since it will vent to maintain ideal pressure range. Also look into bain marie aka pot in pot cooking, you can make excellent oatmeal, creme brulee and lava cakes that way. www.pressurecookrecipes.com/ www.hippressurecooking.com/easy-pressure-cooker-steamed-rice/
@@japhillips08 just google it, personally I only trust links from college ag departments on stuff like this. They say dont do stuff that take over 45 minutes process time but that's so you dont run out of water turning into steam, personally I think if you used a deep stockpot and put your jars on a rack above it you'd be fine but I dont have a microscope or degree in food safety so that's just opinion. anrcatalog.ucanr.edu/pdf/8573.pdf&ved=2ahUKEwjgk8qW9fDrAhVMo54KHcwvDToQFjABegQIBRAB&usg=AOvVaw1AImIgItV818dxbLAVHHLz&cshid=1600370785176 nchfp.uga.edu/publications/nchfp/factsheets/steam_canners.html
Watched a couple of videos from an Alaskan that built a huge canner out of 24 inch pipe,steel.He used what looked like a turkey fryer burner and a weed torch to help get it going,canned a large amount of moose meat at once.could use his on a fire easily.
I laughed when I saw the title of the video, and when you brought up losing the regulator on the canner I was thinking what a coincident.🤣 Last night I was cleaning my canners and somehow lost the regulator off of one of them. I have a feeling one of the cats stached it away as a new toy. Now I have to turn the place upside down looking for it 😠
@@chomama1628 I do the same thing. I replaced the standard pressure regulator with the adjustable version for my Presto canners. The standard ones are also stored with where I keep the rest of my canning specific gear.
