The most important thing you can do to pressure can safely is read the manual that comes with the pressure canner. The second is to purchase a good pressure canning book like the ball canning book or the ball blue book. The information is amazing how much you will learn from those sources.
I was amazed at how little is mentioned in the Ball book regarding canning meats. Nearly the entire book is on fruits and veggies. Must have been written by a vegan.
my biggest question is, why does ball's products say that they only seal for up to 18 months ?? I thought canning was supposed to last years. And I guess that means you cant re-use the lids?
@@bevs9995 you are definitely not supposed to reuse the lids. I think they have to put the time limit as a guideline. I know I have ate food that had been canned much longer but I also knew the person that canned it.
@@Mindy56743 then what do you do about the lids ? Just keep buying new ones? What did they do in the 1800s? I assumed the lids where re-usable. where do you learn the basics?
The best and reliable channel about canning. Carolyn is an EXPERT! Her master class is the best. She is a gifted instructor in canning. Just joined her master class and i must say she is very THOROUGH. GOD BLESS CAROLYN!
Thank you for this video. The level of water in the canner has always bothered me and you cleared that up. Also the chart towards the end of your video answered another concern I had. I use a 10 weighted gauge but my dial gauge reads 11 when canning. Now I know that is normal. Good useful information.
Thank you, I was a bit confused about that. Some people, in my area, use the lbs interchangeably, without clarifying if it's weighted or a gauge canner, they're using for a recipe.
Thank you so much for the information and tips. I can water bath can and would love to learn how to pressure can but I am very intimidated by it. Blessings 🥰🙏🏻❤️
I have a question that’s a little off-topic...if you had your dream kitchen, how would you plan it? Or if you already have it, would you consider sharing your layout/appliances in a video? I’m really enjoying your videos and info...so much to learn about taking things into your own hands and becoming more self-sufficient. It helps so much to have a great resource to help on the journey when you are doing it all alone. Thank you for sharing and God bless you and your beautiful family!
I've been doing a deep dive I to learning about canning. One of my biggest regrets is that I didn't learn this amazing skill from my grandmother when she was alive. Now, here I am making up for lost time. Your videos about canning are a treasure trove. Thanks so much!!!
Thank you for sharing all of this wonderful info. I have started pressure canning and my last batch boiled dry. I followed all of the time frames and recipes.. but the pressure canner had no water.. well very very little water inside when I finally opened it after the pressure released naturally. Any ideas? Is that food no good?
I lost the video you made on the harvest guard kids so I wasn't able to pull up the link. Would you mind sharing it here again. Thank you. Love these videos
On one of your videos about steam canning you said you would do a video on how to use it if we wanted it. I purchased the canner but I need a little guidance about how to keep it at the right temp for so long Could you do a video about how to use it step by step for dummies? I would like to get some crisp pickles😁
Here's a note to take in; if you have a glass top stove, All American is not a good choice for canning apparently, as I found out after I'd purchased one. It's too big for most glass top stove 'plates'. Am going to try the 23 quart Presto which is shaped to fit on smaller heating areas.
I have a huge All American (14qt) and I use it on my glass top no problem. I read the manual for my stove and it didn't list a weight limitation, it actually gave some tips for home canning.
Hi I pressure canned today for the first time ever…. some ground venison. Everything went well except I didn’t check for the last 15 minute. When my alarm went off I went to the canner and the pressure gauge was below 10. I was watching it consistently but not the last 15 min. When the time was up it was below 10. Why did it go down when I didn’t touch the burner and it was at a consistent temp the whole time?
Thanks for the video! Why do you not cover your jars when pressure canning? My Great grandma, grandma and mom always did when pressure canning everything from green beans to beef.
Great info. I have a question: I’ve always had a pressure canner with a gauge and while canning I watched it and adjusted the heat down if it was too high. If you use weights, how do you know when to adjust? I like the idea of the weights but it’s not something that I have ever done. Thanks you guys for all of your hard work getting us so much useful content. ❤️
The jiggler tends to assist in keeping the pressure from going to high .. it jiggles and let's some out. If it's too jiggly, work the temp down, but don't let it quit!
I enjoy all of your videos but I was wondering if you ever did a video of how to clean and disinfect a jar that had a bad seal and the food spoiled so that the jar may be reused. Also the temperature that food should be stored at and do fluctuations of temperatures affect food quality. If you did this already I am sorry to say that I missed it. You put out wonderful information.
Carolyn, in the ball complete book there is a canning recipe for split pea soup with diced ham. I thought we couldn’t can cured meats? This is my favorite soup. Is it safe to can ham? I buy the big spiral hams during the holidays on sale and freeze portion sizes for soups, casseroles, fried rice
Hi, quick question if I may please: I know that flour, cornstarch etc. should not be used as thickeners. I saw a video where previously pressure canned potatoes were pureed and added to a soup and that seemed to work well. My question is: Can I add store bought potato flakes or powdered mashed potato as a thickener? If so, I would guess hydrating it first would be a good idea? Thanks for your awesome videos !!
Can we please get a video on sausage gravy ? Or just breakfast sausage ? Here eating thanksgiving dinner & wondering a good way to pressure can sausage gravy ☺️
If you get the additional rack, you are able to double stack the pint jars. Just make sure to use the rack in between the 1st level and 2nd level of jars. You can't double stack the quart jars.
Cant figure out if we should go with the 915 or 921. Almost no cost difference from the factory outlet. Dont need the size of the 921 right now but doesnt mean we wont need it
What about starting with cold/room temp water in the canner and also with cold/room temp packed jars and bring both together to a low heat boil? I have only found one site that mentions that it is a method to use, but havent been able to find out when exactly is best to then add the lid and weight. Should it be as soon as it comes to a low boil or waiting for 10mins or so?
I often forget to watch my canner when I’m getting up to steam and then don’t know when to start my 10 minutes of steaming. I know I need to be better at that. But do you know if 8-12 minutes is ok? The other problem I have is keeping it at 10 psi. I’m usually at about 11-14. As long as it’s over 10 psi, it’s ok still right?
Hi, i have couple pressure cookers, and a pressure canner, can i cook a large roadt in my pressure canner? My pressure cookers are limited what can put. Appreciate it, Tyvm
This is what I like about jarred food - it's safe to eat for so long, that it will sooner become unpalatable than spoiled. You can use your nose and tounge to test if food is still good and never worry about becoming ill.
I have the All American 921 pressure canner. I used it for the first time yesterday and, three times, the weighed gauge blew off center, letting too much air escape. I had to bump it back down and let pressure get back up. That was annoying to me! I have an older presto and that has never happened with it in the 36 years I’ve used it. Why won’t the new weighted gauge stay down where it belongs? Also, I don’t think my heat was too high because it was only going off 1-2 times per minute. Grrrr….
I’m doing your abundant pantry class and canned potatoes for my first time canning with your tutorial and yesterday tried ground beef. I referred to your hot pack chicken tutorial and used instructions from my all American canner on canning ground beef. It’s been about 20 hours and the seals seem good but on the edge of head space there’s some spotted looks like dark mold. It’s not on the beef or fat layer on top just in head space. The only thing I feel like I could of done wrong is possibly a little too much water once I put my pint jars in. Any help appreciated!
Best place to ask is in the comment section in the class! We miss a lot of questions here on RU-vid but we answer ever single one in the classes! Could you be seeing some spots of beef fat that splashed up? If you canned it correctly it isn’t mold… but occasionally bits of the liquid splash up during the canning and look very odd!
It is not mold. It is the stuff that comes off the beef when it’s cooked. It took me awhile to get used to that. I thought it was mold at first also. I wasn’t used to canning anything but vegetables. Try to think about when we cook beef in a frying pan, we see that on the lid or on the sides of the pan. You’re good. You’ve got this. 👩🌾👍 Hope that helps.
Read your manual on your canner for how much water to use. That's where you start. Know your canner! If you got Alexa, ask her what your elevation is. Otherwise call your local extension office or go on like and google it.
I lost my manual after not using canner for many years. I found the model number near handle and Presto has manuals on line to download as well as replacement part numbers for seal gaskets etc :)
Hi! Newbie here! I also got some tomato juice that a local farm market already boiled down and put into 1 gallon jugs. I saw a recipe on the Internet for meatballs in tomato juice. The recipe reads like you’re pulling the hot meatballs out of the oven at the same time as your hot tomato juice on the stove top, going into hot jars, etc.… But I was just wondering, Since it’s already cold in the jugs, if I made my meatballs ahead of time and let them cool down or even stored them in the refrigerator overnight. Could I put cooled down/room temp meatballs and warmed up/room temp juice into room temp jars with room temp water to can in the pressure canner? Or does tomato juice always have to be hot due to its acidity or something? And what if I already did it. 😬 Will they be safe to eat? Thanks!
I just bought a 921 and pressure canned beef stew in it for first time. After pressure and down I went to loosen wing nuts and the majority of them were already loose. I know I tightened them down, why would this happen?
What I found helpful was to do a test run becauseI was so scared to pressure can that I kept my 2 pressure canners in their box for almost a year. I ran a test in case I felt scared I would just turn the stove off. Fortunately everything ran smoothly. Vented x 10 minutes and ran my test time. Not scared anymore. Lastly. READ THE MANUAL
Thank you for the information! I have canned vegetables, jellies, etc. throughout the years. However, I want to try to can some homemade soups. One of which, being Sausage & Lentil soup. I have a lot of ground sausage in my freezer. Is it safe to thaw and prepare the sausage to then use in the soup for canning? Or is it safer to go buy fresh sausage?
I bought this canner back in April before I moved. Just went to use it for 1st time and lid won't seal I can't flip the last wing note up. Did I get a defective one or is there a trick to this?? To late to return if it's defective.
Hi! I have been using a camp stove outdoors this summer to keep heat out of the cabin. I have had several broken jars during the canning process. 🤔 my jiggler isn’t going and I just hear the hissing but stays at pressure. And lastly, my canner is pitting inside. Too much vinegar?? Any thoughts?? Thanks!!
Here is a guess. Do you have the removable metal tray in your cooker? I know this will break jars not using one. Another, if the cooker runs too low on water..( busted one today because of that. I ment to add more water and when I put on the stove I forgot to add more water. So 2.5 hours later I had a broken jar.
I live in Uk and I’m experiencing difficulties in finding a Genuine Pressure Canner even similar to the one your using ? Most here are just Canning pressure cooker’s “Not,” Any good for True Pressure Canning as your doing 😟
So I made two batches and my T-Fal pressure canner. And I accidentally fully submerged, both batches. My first batch was mixed vegetables, and I hot packed them. I process them at the correct pressure and for the correct time. There was a lot of siphoning in the drawers. And the water was murky. I did not wait until it had cooled to open and take out the jars which caused even more siphoning. The jars all have good seals. Are they safe to eat? My second batch was shredded zucchini. Raw packed. I also fully submerged the jars by accident. This time I waited longer for the counter to cool down. But there was still murkiness in the water. So far the jars have good seals too. Are these safe to eat as well? Someone please help because I don’t wanna throw this stuff away if I don’t have to
I canned turkey today. I was really stressed and got distracted so I forgot to de-bubble the jars before putting them into the canner. Is it still safe to eat?
My stove has 3 different size eyes. The smallest one doesn’t get the pressure up high enough. The large one is too hot. But the 2 middle size ones at their lowest setting bring the pressure to 15 lbs. I live outside Atlanta which is 850 elevation. Is having the pressure higher a bad thing?
I have a 7 quart presto. I have just spent the last 12 days canning about 17 cases of meat and pintos. I forgot to vent my canner. is my stuff still safe to use or should I chuck it all.
Sorry to comment on this but I need help with a canner I got. my mother gave me her Mirror weighted jiggle (round weight) Pressure canner. I looked up the manual and got conflicting info. One manual says wait till l steam is coming out for 10 min steady and put the controller on and one says put weight on and wait for it to start to jiggle vigorously then start time. Which is right? this is a Mirror M-0512 (1978) model. I feel the one manual is newer than the other but wanted the best practice or see which one to go by. Both manuals are for that same company
No. It just effects how much you can do at once. My first one was small as far as canners go. And it would have worked ok. But I used it for something else. A smaller one should heat up quicker and need less of a flame. To do the same job. But, you can't can as much at a time. But if a person is willing to take longer a smaller one will work. By that I mean the following. CANNER A, hold say 12 pint jars, and takes one hour and 15 minutes per batch. CANNER B, hold 8 pint jars and takes an hour 10 minutes per batch. CANNER A takes 5 hours to do 48 jars. CANNER B, takes 7 hours to do 48 jars. ( those numbers are not 100% just ballparking)
Question! Knowing that it's a standard expectation for the jars to continue to boil after removal from the canner, what about when jars come out, and are NOT boiling? Are they not right somehow? I just did a batch of pints, and two came out not boiling. Everything appears cooked, but they aren't boiling. Thanks.
5:37 It’s weird how the “adjustment chart” doesn’t include 5 pounds of pressure. I don’t even think it shows in the instructions of that shown canners. I have the same one .. maybe I missed it
I am curious about how people preserved food before the pressure canners were invented. I have a desire to go back to the most simple form of preservation/cooking because it is usually the cheapest. For example: instead of buying yeast, learning to make sourdough. If we dont have the modern pressure canner, can we successfully and safely can food?
Most foods that are pressure canned, can be waterbathed. You just have to increase the time. Like for meat it's 90 minutes pressure canned OR 3 hours waterbathed.
Can you make lactose free milk at home? I buy it but lactose free only comes in "ultra" pasteurized at my store. I know for butter and cheese I can just buy pasteurized to make those things that will naturally be low in lactose. However, how do I make lactose free milk for lactose free ice cream? Also thanks for teaching how "ultra" pasteurized won't work like pasteurized does, saved me from wasting money and time trying. Lactose free is also very expensive when it comes to ice cream and you have to make your own anyway if you want flavors.
I have this same canner and only pressure canned with it. Would I damage this canner if I were to utilize it for water bath canning? I plan to use a total different top so I don't damage the pressure gauge.
Unlike water bath canning, with my All American canner I don’t hear a pop. By the time I let it set and cool to open I’m not hearing the pop. When I tap the lid the next day, remove the ring and pick it up they stay on. Is it normal to not hear a pop? I miss the pop. Thank you.
My apologies for asking this here but i need some help and cant find a way to contact you. I took your canning class and art of baking class a couple of years ago on kajabi. I remember you will no longer support that platform but i guess i didnt download the material. How can i get the written material from those class and where can i view the canning and baking classes i took as a refresher Thank you!
I’ve wondered what the minimum number of jars I can put in my canner. I think fewer jars may cause venting and rising up to pressure to take longer. Sometimes I have only a few jars and can’t fill up the canner. The manual for my canner says nothing about this and I haven’t found anyone answering this question.
What happens if I accidentally pressure canned my ground turkey quarts at the pint processing time. I misread the guide & used the bone-in-meat for quarts, which is the same as the no-bone rate for pints. It's been longer than 24 hours, so I can't reprocess.😬 I did go under pressure, briefly, at one point, so I had to restart the timer for 75 minutes again, so I'm hoping that makes up for the 15 minutes? HELP!
Does it matter what pressure canner we buy? I looked up the one you have in this video and they are too expensive for my budget. Are there others that are safe or do we have to purchase the Lehman’s that range between $350-$600? Thanks!
It your can find a Walmart that has stove top Pressure canners. They work also. They are Presto brand. This is the same type my mom used back when she canned. I have two 16 quarts that I hope to use soon. I would love to have the ones like she has. But they are expensive. And I'm unable to get one, living off grid and all. ( I can't get FedEx or UPS, but can get USPS) And the Presto canners are the least expensive I've seen.
IMPORTANT UPDATE. ....DO NOT BUY THE ONE FROM TARGET.. Brand : IMUSA 7 Quart. Here are the problems. 1) It does NOT have the tray needed for canning ( removable tray that goes in the bottom) You can make one. 2) Only good for 1000 feet elevation or less. ( says its 10 lbs, but I tested it and its a 5 lbs) Maybe able to find a heavier one. I'm over 4000 feet. I bought to make beans not for canning. So I'm ok. But wanted to pass the info along. Also, I plan to look around and see if my old tiny Presto wieght may work, and if I can find the tray for it. They are about the same size. And I didn't think about it until just now. I can get the replacement parts for my tiny Presto. But its now dark so will have to look tomorrow. bye have to remove a batch of canning.
i have my all american pressure canner on low and the jiggle continues to jiggle on and off? The pressure gauge remains where it should be but why is it jiggling? is it suppose too?
