Urban Homestead Living | Vevor Made My Day | My First Time Pressure Canning (Nervous and Anxious)
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- čas přidán 27. 08. 2024
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It’s not the bacteria that is harmful per se. It’s the toxin that is produced by the bacteria. The good thing is the toxin is heat labile and become inactivated once it’s consistently exposed to a temp of 185 degrees. Since we don’t all have a thermometer the USDA/NCHFP recommends boiling (which we can see with our eyes) all home pressure canned food for a min of 10-15. If you do that you can guarantee that you will not become ill from the toxin.
The botulism toxin can’t proliferate in acid below 4.6 so all adequately acidic or acidified water bathed canned food would be safe.
Also, for me I start my canner out at like 7-8 on my stove. I have an electric glass top. Following the directions for your pressure canner -after letting it vent for ten mins put the weight on. I then watch the gauge and as it starts getting closer to 11 I start backing off the heat on my stove. The sweet spot for my stove to hold my pressure canner at the correct pressure which for me is also 11 psi is 3 to 3 1/2. I find that at that temp my gauge stays pretty steady. I did buy the weighted gauge and this is also when it starts rocking letting me no by sound that I have also reached the correct pressure.
Good luck with canning.
Although, you don’t need to pressure can the pickles or peppers if you put them in a vinegar brine. Those would have enough acidity to be water bath canned. Also, the tomato sauce with the lemon can also be water bathed but it’s ok to pressure can. Tomatoes are that one thing that you can do either or.
Just another fyi… you obviously only need to PC at 11 PSI, but it will not hurt you if the pressure goes higher than what’s recommended, but you definitely never what it lower than the 11.
The gauge isn’t rocking because you are getting in to trouble. It’s weighted to start rocking at 15 PSI. So for canners who live at higher altitudes the gauge that comes with canner is great. It gives them a audible that they are at pressure. The rocking motion is steam escaping which keeps the canner at 15 psi. If it’s rocking fast you would just turn the temp down. Having it too high and rocking too fast can run your canner dry especially if you are pressure canning something like meat which processes over 90 mins.
Thanks you are really smart. I’ve heard that but I could never explain it that well ❤️🎚🕊🦋🌻🌻🌻
Thank you very much for the detailed comment! I pinned it! This is very helpful for me!
Only use 5 percent acidity vinegar
Mrs Homestead heart has a canning playlist that is wonderful for not only recipes but for canning “know how “ and safety.
Homestead heart taught me to can❤ she is safe and explains everything! ♥️ and there’s a jiggler you can order that makes everything easier! Also the grabbers… your holding them upside down… you are going to love homestead heart♥️
Thank you for going first and blazing the trail for those of us who are still on the fence. This video has all the things we need to forge ahead and brave the canning world. I have all the same anxieties you have. You’ve made me feel much better! Great job! 💜
I'm glad you've gained some confidence! You're really going to love it and the meals you'll make for you and your family! Just don't touch the gizmo's on top until all of the pressure is gone and you're good to go. After you do it a few times you'll be laughing at yourself like I did. It's and unbelievable time saver. Days you're just too tired to cook, those meals in jars are waiting to just warm up. Dinners on the table! Welcome to the canning life! Get that meat cheap and can it!
The peels etc, left over from the milling process can be dehydrated and powdered. The powder can used to make tomato paste or as a thickener.
I was thinking that as well. ❤
I'm reading through your comments thinking their are still good people in the world. What a team🎉 Canning is a fantasy of mine😂😢.
🎉Proud, proud, proud! You mastered your fears! Blessings Asia.
Not me nervous with you… Asia, girl good job but be like me and save the blood pressure and get the Presto Electric Pressure Canner. No need to baby sit the canner. And no possibility of blowing your roof off. Also, tomatoe sauce with the lemon juice is safe enough to water bath can. The last thing i canned was 7 quarts of tomatoe sauce using a hand crank mill… need to get that electric one for sure.
You'll ALWAYS let it vent for 10 minutes of steady steam then add weight❤ and set timer then for canning time! So always let it vent first at least 10 minutes then add weight set timer to canning time!❤❤❤ you're doing great it takes trying it out learning from any mistakes! You did it, first step is doing it❤❤❤💃🏾
You know you can freeze dry your left over tomatoes 🍅 meat an skin . Adding it to your spaghetti sauce like you would use sun dried tomatoes. So happy for you over coming pressure cooking look forward to more canning videos.. ❤😊
You could take those leftover tomato scraps and dry them out lay them flat and dry them out to put it in the oven and the tray 170 leave the door a little bit open and dry and then you grind them out and you put garlic and you put chili powder. And you have your own seasoning for curry,soups , stews etc.
Hi Asia. I enjoy your videos. I too was very apprehensive about pressure canning. I must have watched a hundred videos. Read and reread the instructions multiple rimes. Homesteat Heart's channel was a tremendous help for me. Her explanations are simple and clear...very easy to follow.
New things are challenging, but that's how we grow. Keep up the growth process...you will be fine.
Hello Asia thanks for always posting and reading all of our comments love the content you make keep up the great work!!!!!👍👍
Awesome machine. While the chickens will love the tomato skin leftovers, they can be dehydrated, crushed into powder.
Yes, get job of canning.
Hi there. If your jars are hot then your pot needs to be hot. If your jars are cold then your poor needs to be cold. This keeps your jars from breaking. You can adjust your burner to get to the correct pressure. The weight rocks to release a little pressure. That helps regulate the pressure along with the temp of the burner. You did great!!
I couldn’t see the water in the pressure canner for the peppers, although it was probably in there. I just wanted to say don’t forget to adjust the water in your canner after every load. I believe the presto pressure canner needs 3 quarts of water but it will say it in your manual. Also let your pressure canner vent for 10minutes once you have a steady stream of steam before you put the weight on. Now that you got your first time out of the way you will be pressure canning all the time lol it’s addictive!
As usual, you're ahead of the curve. I love when you try new things with all that gusto! Thanks for this clear demo of canning. Mrs. H of Homestead Heart has lots of great videos also. Have a blessed week!❤
Love your personality and videos! I can't wait to start growing.
Wow this great to see someone just learning as they go on there own. Much blessings to and family.
Once i forgot to debubble my spaghetti sauce before canning so the lid blew off of the jar it didn't break though so we ended up having spaghetti for dinner that night😁 it's a process that you learn through trial and error❤and I love the convenience of having dinner ready meals right on the shelf!!! Has saved me so many times I've forgotten to unthaw dinner ❤
Oh man, I bought a food mill for my Kitchen Aide last year but never used it until this season. GAME CHANGER! I was able to put all of my fresh Roma tomatoes through the food mill and freeze just the juice which was a huge space saver compared to saving bags and bags of whole frozen tomatoes. When it was time to make sauce and soup I just pulled out as many containers of the juice that I needed and started simmering. I will never not use a food mill again! I’m even changing the way I grow tomatoes to make sure that I have the Roma tomatoes that perform best in my garden AND fit into the strainer without first cutting them. Have fun with your new toy! 😊
Asia, good work!! As I was watching you run the tomatoes through the Vevor strainer, I remembered watching a video a few years ago of an Italian grandma doing the same thing. Her machine was large, almost industrial size. She took the strained skins and seeds and ran them a second time through her straining machine to get more liquid out of them. She was still able to get a lot of liquid out of them.
If you want to watch the video, search Italian Grandma Makes Canned Tomato Puree. The channel is Buon-A-Petitti and if you don't want to watch the whole video, she does the second straining starting at around the 8:20 mark.
I have been slowly considering canning and now you have inspired me to move forward.
Thank you! I appreciate the information. I’ll have to check this video out as well!
Great job Asia. . The electric version is easier to use. Thanks for sharing.
Yes. Thank you for sharing. I've always been afraid of canning...the thought of boiling hot water and glass jars, rumbling on the stove and I have to take them out!! LoL 🤣 Frightening!!! 🥰🥰😏😮
Tip: Put bleach in the bottom of the enamel cast iron pan with a little bit of water too and it will make it back white.
That machine looks like my juicer inner parts, gave me the idea to put my tomatoes in there to see what it does….I’m all about using what I gave! You have a loose wire in your light. Watch a CZcams on the quick easy fix. Thanks for sharing!!
Great job! It is a confusing & scary process for me still, so I get it! Luckily pickled peppers and tomato sauce can be waterbath canned since they're acidic foods. Also you can run the tomato pulp through the food mill a couple times to get more sauce out, and then dehydrate the pulp/skins for tomato powder if you want to 😊
Oh yes! You can even dehydrate the tomato pulp and make tomato powder.
Hey gurl hey 🍅 👋🏽 😊that’s awesome 👏🏾
I've been pressure canning about 2 years now. Love to see the reaction of new pressure canners 😂😂. It be like that for real.
YAAAYYY ASIA POSTED A VIDEO!!!!
I preserved celery yesterday for the first time. I cleaned it and let it sit in cold water, in the refrigerator for 2 days. I meant it to be 1 day, but life got in the way. I put some in water, in a canning jar, for fresh eating and cut the rest, flash froze and the bagged the rest for eating in soups and stews.
The seeds and skin can be dried and you have powered tomatoes. Let the tomatoes un- thow , I have it on my mixer. Juice off tomatoes, can be canned to flavor soups rice, anything you want to have tomato flavor.
Water bath is an option. Mrs. H has a video on this also.
You’ll get it! You can pour that 5% vinegar in a lil cup & wipe the rims of jars then put lids on for better seals. Throw left over vinegar in pot of water. Happy canning 😊
Congratulations on your first jar of canned tomato sauce! I have yet to pressure can. My mom used to talk about pressure canners blowing up when I was a kid, so I’ve kind of had a fear also. I have water bath canned. My grandmother taught me how to make jam when I was a little kid and that was back in the days when you poured paraffin over the top of the jam. No one ever got sick, so I figured water bath canning jam had to be safer than using paraffin. I’ve made pickles before, but they didn’t turn out very crisp, so I’m going to have to work on that. As far as all the extra produce from my garden, I’ve always frozen it. I appreciate you making this video, because you’ve made the canning process seem easier to me than I thought it was. Thank you!
Yesssss sis. Turn the fire down. That a beautiful sound sis.
Very proud of you! I have been water bath canning for years and I water bath Everything in my opinion it’s so much easier and simpler and our ancestors waterbath canned before pressure canning was invented. I learned a lot from a women on CZcams called Makeitmake she is awesome and Simples a lot of waterbath recipes and takes the mystery out of canning, great job Asia and God bless you
Proud of you. It's always awesome when you learn something new. I was just as nervouss watching you lol
Look at you getting it done!
You could have canned them together, just use the longest time for both. It will not hurt tomatoe sauce!
Hey Asia! You did great!😊
You made me a little nervous when removing the lid. You lifted it up instead of tilting the lid from your face.
I'm still not ready😂
Gardening with Lisa has videos on how to water bath. It's so much easier, for me😄
Again, you did great!😊
Thanks for sharing!😊
Pressure canning can be really scary - but, I love my Presto Electric Pressure Canner. That took so much of the guesswork and fear out of the process.
Just saying when taking the lid off , point the inside of the lid towards the wall. Not upright. Just in case. Have the inside of the lid facing the wall . Happy Canning !!
You are busy! Thanks or sharing. 🥰🥰🥰
Nice!
Tomato sauce & pickled jalapeños are usually water bathed.
It’s so satisfying for me to preserve my foods! I love to dehydrate all of my herbs! I’m like you, I’m a little leery on canning, but I’m getting there slowly… Lol
Congratulations on your pressure canning journey. Pressure canning is easy once you get the hang of it. I would suggest to anyone pressure canning for the first time to do so without your food. I have a new All American that I’m not use to and will can water to see how it does. This will help you get use to your canner and hold pressure etc. I’m excited to see more. Thanks for sharing.
Hi there. New viewer. Love your channel.
This is the first time commenting, though. However, although I'm watching late and don't know if anybody mentioned these things or not, I would not be able to sleep if I didn't say something. Homestead Heart also taught me, and I'm positive, that's true for most of us here.
With that being said, PLEASE, PLEASE, RE-READ YOUR PRESTO MANUAL THOROUGHLY!!!
1. Your canner should be ready to go be for anything else, so that as soon as your jar is filled, one at a time, set it right in, until you have placed all the jars in. If you are only canning one jar, add a jar filled with water to help balance out the pressure. You need to put vinegar into the canner as well. (check manual for amt.)
2. When doing a test run, place in jars of water as well. Do not run the canner empty!!!
3. Once the lid is closed, turn on to medium to high heat.
Once you see a steady flow of steam coming from the vent pipe, set your timer for 10 minutes(check manual for timing)
Afterwrd, place the rocker on. Adjust the temperature until the required pressure is reached(11psi). [(The pressure valve should be up by then (check manual)].
4.Your rocker was at the right pace. (it should be like a Hula dancer 😂)
5.Set your timer for the required amount of time.
If the temperature fluctuates too high or low, adjust and start your timer again. (yup, been there and threw a lot of food away)
Last but not least, try to relax and not be intimated. It's all good.
❤
Thank you so much for the information! I realty appreciate it! 🫶🏾
I made a relish using a mix of my peppers. As mild as Bell peppers to hot as Serrano peppers, also put onions in it. Just shredded in place of cucumbers. Delicious. ❤
That sounds delicious! Thanks for sharing!
Awww thats great. Everything looks so healthy and pretty. Thanks for sharing. 😊
Thanks for sharing Asia.
Loved this video! I’m also nervous about pressure canning and have a bit more confidence knowing that a test canning session helped you out.
Excellent work and thank you for your curiosity and courage! 👏🏽👏🏽👏🏽👏🏽👏🏽🏆🏆🏆
Sweetie you did great.😊
I'm so excited for you! 🎉Don't worry, it will be just fine and it won't blow up. I love pressure canning. You've just opened up a whole new world of canning for your family! Relax, You've got this! I'm sending you some of my organically grown dill seed. You've got time to plant and harvest it. Enjoy!
Thank you! I feel better now. I’ll definitely try again soon! Awww thank you, I appreciate that! 🤗
@@YellowDoorUrbanHomestead Watch the mail for a yellow envelope! I'm mailing out some of my dill seeds for you today! 🥰 Sharing my garden with you 😀
The last day on earth comment! Girl I am the same way! I'm pretty confident with the water bath canning but I have never pressure canned. I mostly freeze because I don't have central air and hate to heat of my kitchen.
Bravo Asia! Starting something for the first-time is a bit daunting! i have yet to pressure can , so i appreciates your effort .
Hey Asia! Kudos to you girl! I’m still scared and haven’t tried. I’ve watched ALL of Homestead Heart’s (Mrs H) videos but I get butterflies in my stomach every time I think of trying pressure canning 🤣
Lol I totally understand!
Good job facing your fears.❤
Good morning, Asia 😊
Yay you caught the canning bug too❤I started canning this year too and I am soo happy I learned this skill❤❤❤
This video was great! You did awesome. Canning is on my list.
Excellent video my sister. Vevor is the bomb right?! 💣 Guava my sister✌🏽🌹
Thank you Lead Farmer! Yes they are!
🎉🎉🎉Bravo, you did awesome. I'm new to canning and I get nervous everytime. Keep going, you did great!
I had a Vevor too, it's making tomato soup and spaghetti sauce too, enjoy your video
As the temp comes down there less rocking. Have wait until comes down and little pin goes down before open. Rocks from pressure.
For canning you should use only 5 percent acidity vinegar check the label on the container of vinegar
ASIA!!! YOU DID SO GOOD!
Newbie here, you're doing great I'm learning too, I haven't even started collecting my jars yet definitely soon though, you crack me up....I feel like I'm in the kitchen with you lol, thanks for sharing!!
Girl thats just how I was. The first 20 times. Girl I eas standing in a whole other room peeking 'round the corner. Too scared 😄
🤣🤣 I totally understand!
@@YellowDoorUrbanHomestead You soldiered up way more than I did tho. We gon' be aight. We got it now! Congrats to us both! 👍
you could have water bath both peppers and tomato sauce,they both have different processing times when you use vinegar the processing time is different it would serve you better if you look at a canning video because sometimes the books langrage can be confusing
Love following along with your journey! ❤
Nice preserve some tomatoes made chutney like relish. Had Mangos somebody sent me so it tomato /Mango. Also made relish but used apple cider vinegar, the taste is better and cucumber keeps color better. Use ice box method. Can also can with instant pot which already have. You can do so many things with instant pot. Food Network or cooking channel has excellent recipes. Then have old fashion cook book an Aunt gave me from North Carolina. Canning is not hard just timing consuming, need take your time. So usually give day or two half days or more preserve. Also roast tomatoes and freeze. Last have vacuum sealer which nice have. Used it preserve spices for freezer. Take care. Thanks for sharing.
Hey , Homestead heart has a playlist ❤ That's great I love Mrs.H😊🎉🎉🍅🥒🌶🫑🍆
You did right to throw out. Use your instincts until you get experience, to be safe. You should run the pulps back throw the machine to get the excess out to preserve. Pulp should be dryer not wet. But the .machine works well and your sauce came out great. You can add squash and zucchini to the sauce tho thickin and add veggies and garlic to it. Yummy. C❤ your channel.😊
I enjoyed watching you. I am going to be scared my first go around too. Thanks for sharing🎉🎉🎉🎉
Jars and water need to be hot and quart and 1/2 quart jars have different timing. I have videos on canning on my channel as well. I also aren’t sure about using the canner on glass top ovens.
Congratulation 🎉🎉🎉🎉 Sometimes you can run tomatoes through a couple of times to get more out of the skins.🎉🎉🎉❤
i do roasted charry tomatoes for marinara sauce that way dont have to strain this made the tomato sauce easier
Nice. I can because depending on the time of year there are great sales on produce. Like tomatoes are 99 for 1 kilo. So I'm making tomatoepaste. I won't can green beans this year, cause I still got ten jars from last year... Made way too much last year. I'm preserving corn, in the freezer. It's a blessing for quick meals in the cold months. Greetings.
Hello Asia, I came across your channel yesterday and have binged out for 2 days so far. I love your garden so so much. I really have resonated with your channel. New subbie.
Hi 👋🏾! Welcome to the channel! I’m glad to hear you are enjoying the content. I appreciate your support! 🤗
hey if you run those through a second time.. you get more juice! talking about the tomatoes. I Watched the first half last night and the pressure canning part this morning.. lol.. so just to clairify.. run the tomato peels though the screen again and you get more sauce!
Thank you for this comment. When I made sauce this past weekend I did after reading a few comments that said I could!
I think you did great 👍🏾. I'm going to learn this. Thanks for doing this💯😊
My favorite is hot pepper jam/jelly. We make enough for all year love it!! This year we used the Hungarian peppers but any kind are fantastic.
I’ll have to try this! Sounds delicious!
Not preserving anything this year- planning a garden rebuild for next year. That sauce is looking great!
Congrats 🎉
You did good job!! well done.
love this video i am trying lacto fermentation which is simple salt solution i got my 93 yr old mom to watch your videos as your personality is so uplifting
Thank you! O nice…good luck! Awww that’s great. I hope she enjoyed. Please tell her I said hello!
I repass my tomatoes in the food mill so it gets everything out.
go girl
Awesome!
My dog runs to the door every time your ring doorbell sounds off.
😂😂😂cute
This is awesome! ❤
Glad Mom showed me hoe use pressure cooker. It does make a song/music. It will make noise most of the time. Its suppose rock and roll.! That what canner is pressure cooker. Its not hard. Using one for years.
You are doing an amazing job. I want one and I don’t have veggies to can this summer. I hope you are feeding the tomato skin to the chickens if you don’t dehydrate them for tomato powder to thicken your sauce…❤❤❤
Your hair looks really cute too. ❤️🎚🕊🌻
I’m leaving my phone # for you on Instagram DM. My brother and I can probably help you. It is very simple once you figure it out. I thought I was going to cry the first time I did it. And I’d watched my mom and Granma can all my life. You feel like a hero now don’t you? I did…
I preserve some I need to be better at it❤
This was a great and fun video to watch! I'm thinking of getting a pressure canner now 😉
Greetings Asia You are doing a fantastic job. I'm so proud of you. I did the same thing two years ago when I first started. You have to start from somewhere. We learn as we go, trial and error. But the thing is, you started ❤🙏
Make sure you take the top off away from you and not straight up.. so you won't burn yourself as well..
BRAVO! XO🍒
Did you let it vent first. I think your suppose do that then put the regulator on, adjust your temperature once you reach the pressure you need. After you reach the amount of time, turn the heat off, take off your regulator and it should vent until pressure reach 0. That's my understanding.