Pam and Jim: This is THE MOST IMPORTANT VIDEO you two have ever done. We have so many new people starting to can. So much misinformation or misleading information is out there that is downright dangerous. Preparing for an emergency situation is a plan that creates of what to do and can happen. Safety first. Be proactive. Wonderful job! ❤️❤️❤️
I’ve been canning for 50+ years. I have only had one close experience about 45 years ago that could have been a serious danger. It scared me into a change that I have followed from that point forward. I had worked a physically strenuous job all day and when I came home after work, I thought I should try to get some harvest canned to stay ahead. When I put the canner on the stove and had it vented and regulator in place, and pressure to where it should be, I made the mistake of sitting in a comfortable spot on the couch to get off my feet. Well, you can guess, I fell asleep sitting up. I have no idea how long I was asleep but something made me wake up and I remembered the canner in progress. I cautiously crouched my way to the stove. The pressure dial was starting to be in the red area! I reached quickly and turned off the gas stove and left the room. I waited until the canner was cool to open it. Scary! Scary! I have never allowed myself to start canning while I was already exhausted, nor to sit in a comfortable chair. Now, if the canning job is going to take a length of time where I’d be inclined to sit, I take a wooden bar stool and park myself near the canner in view of the dial and read a book or magazine. I never leave the canner to do another project, EVER. Lesson learned! I am happy to share this experience if it saves even one person from that fright. I, Pam, like you, am a “What would I do if” person . My son asked me once if I worry a lot. I said no, I prepare for several scenarios and it saves me from worry.
My dad had a similar but different experience, it wasn't a canner but those burnless frying pans (hope they don't sell them anymore) that have a sealed liwuid inside to prevent your food from burning. He got home from work and got really bad news about a family member and wanted to heat some water quickly to make something, he put water in the pan then sat down, not sure if he fell asleep, likely but either way he forgot it was on the stove. It boiled dry and started getting hotter and hotter until the pans two layers expanded and blossomed and it opened and caused an explosion. Thankfully where he was sitting was behind a wall so it went around him, and went out the window, blew stuff across the driveway, thankfully I was home or I can't imagine what would have happened to me, as it was my bedroom window that it went out. It is so important not to operate a stove period when exhausted or allow ourselves to get distracted. Thank you so much for sharing your story we can learn a lot from it, and hopefully someone can be saved by stories like our.
When I use my pressure canner I keep the biggest pot lid I own near at hand to use as a shield in case of emergency, but I would turn the power off at the breaker if I needed to stop the heat. My old espresso pot malfunctioned once and blew coffee and grounds all over my kitchen, it even injected the grounds into the pages of The Joy of cooking which was sitting as a closed book nearby. It was a very startling experience with hours of clean-up. Thank you for this video, I never thought about a safer way of positioning my pressure cooker and canners on the stove top. Thanks so much for this video.
Perfect. I’m so scared I barely could hear my smoke canned salmon boiling 15 min. but no psi. Then pushed the over pressure in to the pot so just shut down.
That vent gets plugged if you don't break up the hard crystals that build up. I unwind a papeclip and run it down the hole back and forth. When storing, I leave the paperclip in.
Hi Pam and Jim, It is me lol. I loved the video!!! When this happened I never thought to turn my breaker off. One thing I will tell everyone when that thing blows steam goes everywhere. I had to bend down and stand as far back as I could and reach with my arm to shut off the burner. It was all I could think of doing. Now I know to go down and turn the breaker off. I told my husband he needs to show me which one it is and to label it for me. Oh, no food came out of the hole just steam I was lucky no jars broke. thank you for another wonderful video.
Excellent safety information. In these days of supply chain issues, it may be a good idea to buy spare plugs and gaskets before you need them. I sealed my spares in a bag with my vacuum sealer to prevent them from drying out in my arid climate.
I had a pressure canner blow 25 years ago. You described exactly what to do when it happens! For me my new husband at the time was/ is a pipe fitter for industry and was sitting beside me when it happened. He works daily with huge vats and pipes under water pressure and stayed calm. Grabbed a towel to cover himself and turned the gas burner off after the initial release. From that day I have called him my knight in Shining armor! The initial feeling is exactly as you described! I at the time had been canning for nearly 20 years. But I panicked. Which I might add I never do during any crisis. Bless you sweet knowledgeable lady for your videos. I will be sending a link of this video to my sister who is new to pressure canning and wants me to teach her. She is fearful of the pressure canner because of what happened to me. P.S. the mishap of 25 years ago did not stop me from using a pressure canner. I have 4 of them. 2 small and 2 large. My adult children(I have 6) call me the original prepper! Lol God Bless you Pam and your husband
About every 2-3 times I use my canner, after I wash it, I use vegetable oil on a paper towel and oil the gasket and both sides of the pressure plug. It keeps that rubber softer.
Knowing where the breaker is for your stove is a great tip. If you get a grease fire or other kitchen emergency… panic can’t be the answer. Great info. I recommend everyone have a fireproof blanket and a kitchen fire extinguisher, a first aid kit, and emergency contact information including the full address of the home (for 911 and callers who may not know it) and other emergency info like egress routes or fire extinguisher locations etc POSTED WHERE EVERYONE CAN SEE IT AND GO TO IT IF IN A PANIC.With fires… call 9-11 asap… even if you think it is out… it might not be. Get professionals notified and rolling sooner rather than later. Fire can get into walls and ceilings and you might not see it. Plan plan plan and train train train. When the emergency does happen… it will never be as bad if you stay calm and have a plan.
Also, have emergency SOS setup on your phone. On the iPhone you can have a number of functions: pushing the button in the side rapidly will call 911, which is helpful if you’re unable to dial the phone for any reason; when 911 is called it will send a text message to your emergency contacts that you have called 911 - which can be helpful as they can at least give emergency responders your name and location if you are unable to
What an excellent safety video!! Thanks to you and Jim for making it. This is my second year of canning and that little black push valve has always faced me. That has now been corrected. Another thing I've learned today is to wash the seal EVERY time I use the canner, not just every now and then. Thank you again for this and for all you do to teach us so much. ps - my husband thinks Pam is exceptionally good and realistic at making that steam-escaping sound. :)
This video has been a good reminder of the saying knowledge is power over fear. Isn't this all about prepping? I have been prepping in some way for fifty years and in the last five years it has all come into fruition. Thank you for the best instruction in so many areas. You and Jim have been showing 'us' the way in a sense. Really enjoyed the topic today. Blessings from the NC mountains.
So, to me what Pam is saying with her "knowledge is power" comment is that the real power comes with applying that knowledge to a given situation. In this case, going to the breaker box and flipping "off" the appropriate switch to turn-off the power. Jim
I totally agree. The more we know re different situations the less afraid, we know exactly what to do. I appreciate so much the way she spoke in the video. It really hit home. My apologies for any misunderstanding. ND@@RoseRedHomestead
I saw bubbles over that rubber piece - the rubber gets old - and I shut it all down and went and bought 2 extras - replaced one and kept one for another time - once in 20 years but safen- Now the dials I buy several and if I need them, I unscrew the old one, put on the new one - good for many years again.
My grandmother had an accident with her pressure canner. It did result in an injury. It didn't stop her from canning. However, she never allowed any of her children near the canner. As a result, my mother never learned pressure canning. Thank you for making this video. I will be watching this several times over.
I never can if I know my grandchildren are around. If they make a surprise visit while I'm canning, they know they are not allowed anywhere near the kitchen while the canner is active.
Sorry, I grew up with a mother that canned only with waterbath canning. She had used a pressure canner until it exploded on her. She was scarred ever after. She was a rule follower. But, I now have an electric pressure canner. Believe me, I follow directions carefully ! Fluke it may be, but when it happens to you , it changes your mind set. Thanks for your video.
Another issue that should be addressed is what to do if you do get burned. My granddaughter, who was 2 at the time, got hold of her grandpa's freshly poured cup of coffee. She grabbed it and pulled it off the table. Papa was sure it was out of reach and left the room to do something. The baby screams in pain. I saw what happened, grabbed her up and ran to the kitchen sink, and started the cold water running. The coffee had scalded her right arm from the shoulder down to the elbow. I kept her arm in the cold running water for about 20 minutes and then in a bucket of cold water for another 10 minutes. You have to stop the heat from damaging the skin, and it takes time to get it to dissipate. She screamed and cried a lot but she didn't have any lasting burns or marks. So if you are burned by a canner blowing, get cold running water on it as fast as you can and know that it will take time to get the heat out. Even if you have to jump in the shower with your clothes on, get the heat out. I was babysitting my granddaughter while her parents were at work, so it was up to me to do the right thing to get the best results for her. I had to call my daughter to come get my granddaughter because after all that, I was frazzled. 💖
I keep aloe Vera plants around for burns, yes cool it off fast, then after put some real aloe Vera gel on it and wrap it up. I had to do this to a grandson who had touched my glass fireplace after it was off and still hot. My daughter go get in law took him to dr anyway, doc said well there was no need for silvadene cream, that the aloe Vera was better . Sure enough it got well fast and no scars. I felt horrible but was glad I had treated it fast.
I did that when I was 18 months old. I was wearing a woolen jumper and it held the heat on for longer until Mum could get it off and sadly I have a scar.
Many years ago I was using my pressure canner as a pressure cooker. I was cooking soup. The rubber plug was fine but my hubby poked at it. It blew out and soup was everywhere including the ceiling. I ducked behind a cabinet, our daughter dove under the kitchen table and my hubby ducked behind our fridge, lol. Other than a major clean up, no damage was done. It was several years before we found that little plug 🤣. I always make sure the side of the canner with the plug is under my range hood.
My canner is not to old but I oil my gasket after several uses because it keeps it soft and pliable. My instructions with my presto canner recommended I oil the gasket after several canning. Now I'm thinking I should check the emergency tab. Seven dollars is a small price to pay for safety. Like you when I go anywhere I look all around me before I even turn my vehicle off and I keep all doors locked except the driver side while I'm gasing up. I live in a open carry state and I sometimes take my buddy with me praying to God I never have to use it. Society has become so fraught with crimes and people willing to harm or kill for no reason.
Oh, Pam I am so relieved to see that you have changed the orientation of your dial to pressure plug. When your video started it was the very first thing that I noticed. I am one of the ones who made comments about that on some of your other videos. That always freaked me out whenever I saw it. When my mother was in home economics class back in the 50's a canner actually exploded during a class my mother was attending. It frightened her so much that she would only ever can things that could be water bath canned. I know modern canners don't do that anymore, but those pressure plugs can blow. I am also a retired educator and I absolutely love that you are not above admitting when you've done something incorrectly. I always thought that was such an important thing to do in front of my students. It helps them to understand that we are all lifelong learners. Bravo!
Great information and so important. When I started pressure canning 25+ years ago, I was so scared of it blowing that I would wait until kids were in bed, then sit across the room to monitor the dial, wearing lab safety goggles! 🤓
GREAT video!! SO awesome when we can learn from other's experiences, but so very scary for poor Marty! I agree with the previous commenter... Pam you are SO excellent at the steam escaping sound! You get an A+ Blessings...
Thank you both for this video. In the 1950s, my great-grandmother blew up a canner load of tomatoes. The family was always leary of canning afterwards...til I started in the 70s. I waterbath canned for years but I wanted to do meats, and thanks to you and Leisa Sutton, I learned the safe way. I am overly cautious, but I'm safe. You are appreciated. 😊
Miss Pam. YOU are the PERFECT example of Professor and Mom. I have been pc and wc for years and never thought about that emergency pressure plug. Thank you! I'm checking mine right now.❤❤❤
You and Jim are the only ones I fully trust to show the truthful and right ways to do anything. I greatly appreciate both of you. You spend so much time and energy to bring us quality content that is honest to goodness safe.
Preparedness IS important, but keeping CALM is just as important. You can react much quicker and appropriately, is your mind is calm. I’ve been a restaurant cook since 1972, and I’ve seen it ALL. A misstep during an emergency situation is what you, mainly, want to avoid. And it’s very easy to make an “instinct” move that may be detrimental to the situation. For example: throwing water on a kitchen fire. Most of the time this is a mistake. Use flour to smother flames. If the fire is physically inside an appliance, milk. If you need to squirt something to get to the fire, grab that plastic bottle of lemon juice😊
I've been doing a ton of canning everyday right now and this video is so timely. Thank you so much for the info! I never thought about the safety valve and had it blown it would have been right in my face!! Horrifying!! I've changed my set up, ordered new gaskets and a seal to have on hand and a pair of long heat resistant gloves.
Back in the early 1960’s, my mother was making a roast in her pressure cooker. The roast ended up on the ceiling and walls (and they just finished painting). I have her pressure canner from the 1980’s and haven’t used it. I need to get a new gasket for it, but since I have 2 AA canners, I don’t feel the need to use hers. She’s passed on, but I feel honored to have it in my possession.
I would make sure I was buying the over pressure plug (name brand) from my pressure canners company and not a knock off! Just not the place I'd want to risk craftsmanship.💚💚💚
I bought an older canner at a second hand shop. I thought I was it was a great deal. Well I was pressure canning. My back was to the stove and I was standing at the end of the table getting other jars ready for the next batch. The table maybe three feet away. The canner blew and I don’t mean the black bulb. It dented my hood over my stove, the lid landed on the floor. God protected me and I didn’t have a scratch. I had green beans on the ceiling,cabinets,fridge. But nothing on me. I went out and bought a new one. Never by a second hand one. I will change all parts tomorrow. Thank you for your safety precautions.
Thank you so much. Now that I know what to do in a blow situation, that comfort will translate to more confidence with my canning. You are correct; knowledge is power.
My husband is ordering the extra gasket and popup on Amazon right now, thank you for bringing this to our attention, this is just another reason why we love your videos so much!
Thank you for this safety talk. My mom either experienced an explosion event or knew of someone who did. She talked about it every time she canned. Consequently, I was leery of pressure canning until I started watching your videos. Your lesson helped me reason through my fear and understand most likely mom’s canner was very old. She would be 100 next year if she were still with us. Thank you again! ❤
Perfect timing! I just received my 16 quart Presto canner yesterday and very happy to learn these safety tricks. I had the gauge calibrated (passed) but was given some disappointing news by the extension agent. She said that it should not be used on a ceramic cooktop if the cooking element pulses on and off. She said the required pressure would not be maintained. Looked into setting up an outdoor canning station like yours, Pam, but manual says not to use on anything over 12000 BTU burner. All that I can find are well over that limit. What to do? Truth be told I am a little frustrated at the moment. I think I am going to do a trial run of canning water just to see if there is a concern with the heating element. I have been using my Nesco canner the last couple of months but also wanted a stove top canner.
@SBrinkley2326 I purchased a Presto 23 qt canner that was specifically for a ceramic cook top stove. It was a little more money but its' fantastic, much more efficent than my 16 qt reg stove top canner..I've been canning for 50yrs and the Presto 23 qt canner is fab! It was well worth the purchase price..blessings.
@@lindahipple4817 Success! I tested my canner on my ceramic cooktop by "canning" water for 30 minute processing time. I was able to maintain the correct psi on the pressure gauge with no problem whatsoever. In fact I had to reduce the heat to below medium in order for the pressure not to go too high. After cutting off the heat it still took about 5 minutes for the gauge to drop below 11psi (i am at 860 ft. altitude). I am fully satisfied that I will be able to can safely on my stove. I am still going to get the "jiggler" to have as backup.
Anyone who cans should watch this video, newbie or experienced. I would like to add a couple of things. First, I have seen CZcamsrs and bloggers say that a newbie should just purchase a canner at the thrift store. I always say a big no to this as a newbie does not know what to look for, and your video demonstrates why. Second, I have a 1990's Presto and I have learned this year that they've changed some of the digital manual numbers online from the oldies. However, the Presto ladies who answer the helpline are so very helpful in guiding which one to download, and they are also helpful with purchasing replacement parts, which I have had to order replacements.
Thank you, Pam, you broke this information down so well for us! You give variety to your shows, and cover timely topics. I am grateful for you and Jim and pray for your continued health!
I WISH that there were more people like Pam in the world - teachers, Mothers, Grandmothers & Friends :) Thank you always :) I don't do canning, but always apply these preparedness principles :)
Oh My Goodness! I respect my canner for obvious reasons, but I'm noticing today as I can, that I would be in line of the blowout if that should happen! Well, time to regroup and be more aware, breaker box is now marked!!! Thanks for this video.
Excellent video! I also have the Presto 23 qt. I always have a spare rubber gasket and a plug. I have read and still refer to the manual. I keep it inside my canner, when I’m not using it. I have had an issue with the lid lock button because I didn’t know it unscrewed. I was loosing water inside my canner during processing. I contacted Presto customer service and they went through all the possible problems with me until we found the lid lock was loose. Presto has the BEST customer service! Thank you for this video. ♥️🙏😄
Probably 50+ years ago, my mother’s pressure cooker blew up. Food all over the ceiling and everywhere. Because of her experience I never pressure cooked until I got my Instapot. (I’m now almost 67 years old) Even then it scared me to death because I couldn’t hear it release steam. We think she overfilled the cooker. She wasn’t canning but making a meal for 8 kids. Lol. Thank you for this video.
I'm so impressed! The fact that you admit not changing your seals every three years is so admirable. Thank you for this video. I'd never thought of my breaker box for appliances that might fail.❤
Pam I think if people are not monitoring the amount of heat under the canner that it will can get so much hotter resulting in higher than normal and that would cause it to blow. Thanks for all the information.
Thank you so much! I added a note to my pressure canner checklist to make sure the vent pipe isn't clogged and to make sure the safety plug is not facing me when it's on the stove. I am so thankful for your videos, you are just the best!
Another much needed video from you. Thank you! Perhaps another video could cover kitchen fires. For example, what is the correct response to a fire in a frying pan, or other pan on the stove? What is the correct response to a fire in the oven? What kind of fire extinguisher should we have in our kitchens? I have one, but I have never seen a fire extinguisher in the kitchen of any of my friends. We all worry about fire, and justifiably so! But water is also dangerous. What should we do if we have several inches of water in our basement? CALL THE FIRE DEPARTMENT! They have special waders that will protect them from electrical currents in the water. They will go to the water main and turn off the water, AND they will also turn off the electricity coming into the house. Only then is is safe to go into the basement and begin the clean up. I know this because I was home alone in my early 20s. I went into the kitchen and learned that a hose for the washing machine had broken and water was everywhere. It had been going all night and the basement had a few inches of water in it. I called our plumber, and they told me to call 911, explain the situation. The firemen arrived and turned off the water and electricity. They had a meter with them. There was a strong current in the water. There isn't always a strong current, but there is a good chance of one. Do we have a list of emergency numbers to call that is easily to find and has correct information? Plumber, electrician, non-emergency police and fire, doctor's information etc. Oh, its in my phone. Fine, what if you can't find your phone? At our cottage my brother uses a chain saw and other machines with sharp spinning blades. We have several first aid kits with special blood stopping packs for serious wounds. They are available online. Do the research and get a good one. Once source of good information is your local Fire House. The firemen/women I have spoken to have always answered all of my questions and have given me excellent advice. I take my fire extinguishers to them to be checked. I mentioned my concern about chainsaw accidents and they told me about the emergency packs. They might also have short courses on fire safety and how to put out kitchen fires etc. A basic first aid class could save the life of a loved one.
Apart from all the lovely recipes ive learned from you, this is absolutely the best video i have seen about canning... i have benn canning for over 40 years and just now learned i could unscrew the steam lock ..
Thank you so much for making this video - it's an incredible amount of information and gives those of us who are new to this a better appreciation for the whole art of canning.
This is such a very helpful video! I’ve never see anyone explain the pressure canner so we’ll. You are right - knowledge is power and imparts confidence. Thank you Pam and Jim.
In the UK if you have an electric hob/oven we have a separate dead switch in the kitchen a little way away from the appliance - please make sure it's easily accessible just in case
I watched this and thought to myself "this will never happen to me", well...today I am pressure canning bell peppers and did all.the safety checks and everything was fine until I put the weight on. I heard whistling which is a sound it never makes. And there was steam coming from under the safety valve! I quickly turned off the heat and the steam valve went back down almost right away. I was able to remove the lid and replace both the safety valve and ring (i always have one just in case). Now the lid is back on and it vented again for 10 minutes and the weight is on with no whistle sounds. Thank you for posting this video. If I hadn't watched it I might not have paid attention to the sound and it could have blown the safety valve!
Wow! So glad you watched the video and that the information helped. Thank you for sharing your story--so glad you are safe and that you caught the problem in time to save your batch of food as well.
I don't have a canner but i bought a Ninja 15 in 1 that has presure it took me more than 50 years to pluck up the corage to buy any form of presure device because as a child back in the 70s my mum used a presure cooker and it scared me to death, after watching this video its made me be more prepared so thank you im going to learn what i need to check and how.
Thiank you so much for this much needed video! !! I am ordering replacement plugs and sealing rings now. On a funnier note, every time you said chhhh chhhh chhhhh my cat perked up and looked over at the tv. Thank you again or this very important message!!
Thanks for the safety reminders. I used to grow gourmet mushrooms for fun, and part of preparing the growing medium was sterilizing bags of it in a pressure canner. Warnings abound in those circles to keep the plastic bag ends away from the steam vent so it won't be blocked and build over-pressure.
WOW Thank you for this video. I will be pressure cooking for the first time in a few days. I have been a bit fearful of the process but now that I understand the complete process I feel much more comfortable about things now.
My grandmother had the lid blow off one when she was cooking mustard greens because she had not put the lid on good. She was not hurt but for the rest of her days the kitchen had tiny green specks all over the ceiling lol
Pam: Amen on the safety preparedness. Most cities have municipal codes that now require an emergency shut off valve for gas appliances. My new gas cooktop has a safety valve that is powered by an electric solenoid valve in the basement that is attached to a light switch on the wall across the room from where my gas cooktop is located. When I want to cook I turn on the switch and when I am finished I turn it off. It provides an extra measure of safety in my home. My husband installed it that way because my arthritis would make it nearly impossible for me to crank a manual cutoff valve in the basement or underneath the cooktop which unfortunately is where most emergency gas cutoff valves are located. I had a minor problem with my cooktop and the repair person went to the basement and took pictures of the setup, because he thought is was the most clever solution he had seen to a common problem. He is now using this technique on all his new gas stove and gas cooktop installations. Because as you pointed out most people's first reaction to an emergency situation is to try and turn off the appliance. Very good video as always.
Great video. I have two All-American pressure canners and never paid attention to the rubber plug. Now I will and just ordered replacements just in case. Thank you!
Steam from a normal pressure in a pressure cooker can be about two hundred and fifty degrees. Steam from an overpressure pressure cooker can be hotter. A steam burn is not like a dry burn, With a dry burn, you can feel it happening and react quickly and very possibly avoid the burn. A steamburn is instintanias. You can react quickly, but you're not avoiding the burn completely. If you do get a burn, the answer is cold water immediately. Even ice water. At least fifteen minutes in cold water may prevent you from having a disfiguring long-term medical care burn. The cold water may make the pain from the burn disappear in less than 15 minutes, but keep the burn in the water. It is still doing its job to help keep your burn minimal.
Thanks for the heads up. I never considered what I would do if this happened. And I would have to go and shut the breaker off because my stove controls are behind the burners. It would take quite a while to cool that pot off since an electric stove does not cool very quickly. But I would probably just have to let it spew until it stopped like you said. Thank you again I feel more prepared. Even though I can’t imagine this ever happening fingers crossed.
Thanks Pam and Jim for the excellent coverage of a subject not many people really think it would happen to them. May l suggest that one can use those long arm reachers or grabbers to turn the controls on the back of the stoves off. I always have one handy in my kitchen.
GREAT video! A couple minutes into your video I went to carefully look at my canners. The small one a 5 quart (3 pint jars) I inherited from my Mother. She received it from my Grandparents as a wedding gift. My Grandfather was the night security guard at the Mirro factory in Manitowoc Wisconsin. My parents married in 1950. The instruction book is copyright 1945. I also have a very yellowed envelope that holds a "spare safety fuse" (Mirro term) and the wire probe to clean the stem that the weight (5,10,15#) sits on. It is the canner I use most. If I have bones to make broth and meat drippings I will do half pint jars of broth. Those are so useful if I'm doing a pre-packaged meal (cooking for one). The broth makes up part of the required liquid and the taste is greatly improved over plain water. It allows any "from scratch" meals to safely be useful in the future. My "other" canner is a 22 quart Mirro almost like yours. I purchased it in the 1970's and it has no gauge just the stem for the weight. Parts are still available and I have gasket rings and safety fuses for both. Anyone who "prepairs for the future" should have the simple parts on hand....just incase. YOU have so many excellent videos....thank you.
I’m so grateful to find your video. Now I have been scouring the internet to find help for my specific issues. This is my first time canning. I have a brand new canner like yours in the video. I have my canner loaded. Following all the steps for elevation and psi pressure and minutes there of. Pre boiled the 3 quarts of water added 2tblsp vinegar. Put it on medium heat could hear the water boiling/got my steam evidence. Put the regulator on 15-20min pass the gauge isn’t registering psi at all I started poking at the over pressure plug that you were changing at 14 min. Into your video. I accidentally poked it into the pressure cooker. I am very nervous about blowing it so I immediately shut it down. I’m like now what/!😢
The movable button on the lid is the lid lock. When the canner starts building pressure that button raises and locks the lid. My old canners are Mirro and used a lead seal in the safety valve and even 50 years ago the book recommended replacing them . I have mooved up and have a Carey electric canner. The only drawback is it doesn't WB can quarts, but will still steam them.
Palmer AK. I'm glad I'm in AK. The rest of the World is crazy. We're a little bit insulated up here but we do rely on supplies from down south so prepping is a way of life.
My mother refused to pressure can (only would hot water can and freeze) due to the horror stories she heard from friends and acquaintances. That was back in the 1950's and 1960's. I suspect pressure canners are much safer now.
My pressure canner just like yours in the video, the large Presto blew, warped, broke a jar and I have had it over 20+ years! I took it off the heat right away and let it cool down, and then investigated what happened. Could never figure it out. I think it may have been the water level but not sure. Thank you!
A few years ago I bought a used Presto pressure canner. To replace all the wear parts - gauge, seal, safety plug, even the regulator - cost $38. You can replace the seal and safety plug for just a few dollars and have your gauge tested. No reason not to have a safe, efficient canner.
This is such great content, Pam. Extremely useful, positive, and reassuring. I've never seen any other channel address this potential, albeit unlikely issue. I'd like to propose an occasional series called "What To Do If..."
we had to scrub down the kitchen and everything in it!!!.. the juice from cabbage rolls cabbage, meat, everything. the ceiling!!! OMG!!!.. so im glad these new things are automatic
Thank you for this post Such good information. I've been canning for 50+ years, with a 1942 National (The pre Presto) canner. It has a dial, a safety soft plug, and what we called a petcock instead of a weight. I was always a little nervous using it but my mom told me when she was teaching me, that ir's good to be a little nervous. It means you won't get side tracked, or leave the canner when it's building or under pressure. I'm glad I listened because there have been a few times when I have had stove issues where I have had to switch burners .
Pam and Jim, this is such an excellent video. I haven’t attempted pressure canning as I’m a bit intimidated by the “beast.” I fell much more relaxed about do pressure canning.
An update on my previous comment. I finally tracked the problem down as to why my overpressure plug was extended. Yes, it was just about to blow at 17 psi when I noticed it as I was turning the stove off. I purchased a defective rocker regulator that didn't register 15 psi until the canner pressure needle was at at 17 psi. I thought the canner gauge was wrong but the regulator I bought was defective. From now on I will only order parts directly from Presto. Now my overpressure plug doesn't sit snug anymore so I will order a new one before I can again.
Thank you for the video. I am canning already fr 40+ years, but did first time with pressure canner. You have the Presto canner, the weight can be taken apart . It has 3 rings on it, just pull one ring off and you have 10 pounds, take the two off you are left with 5 pounds. They are engraved with the numbers.
I have a small 3 qrt Presto pressure cooker. I received it when I was 19. I'm 61 now, and a few years ago I replaced the large gasket and the pressure blowout gasket in the lid. They were actually in decent condition. I installed the new parts, but saved the old for JIC (just in case). I keep my gaskets lubed with a very light coat of olive oil. My pressure canner is an All American and I keep spare parts for it.
Must confess: When I read the title of this video, I thought “oh no, this video now when I finally got the nerve to start canning” … but after watching the video all I have to say is thank you ❤😊. I feel more confident knowing how the canner works and it’s safety features. Once again thank you.
Pam and Jim: This is THE MOST IMPORTANT VIDEO you two have ever done. We have so many new people starting to can. So much misinformation or misleading information is out there that is downright dangerous. Preparing for an emergency situation is a plan that creates of what to do and can happen. Safety first. Be proactive. Wonderful job! ❤️❤️❤️
I’ve been canning for 50+ years. I have only had one close experience about 45 years ago that could have been a serious danger. It scared me into a change that I have followed from that point forward. I had worked a physically strenuous job all day and when I came home after work, I thought I should try to get some harvest canned to stay ahead. When I put the canner on the stove and had it vented and regulator in place, and pressure to where it should be, I made the mistake of sitting in a comfortable spot on the couch to get off my feet. Well, you can guess, I fell asleep sitting up. I have no idea how long I was asleep but something made me wake up and I remembered the canner in progress. I cautiously crouched my way to the stove. The pressure dial was starting to be in the red area! I reached quickly and turned off the gas stove and left the room. I waited until the canner was cool to open it. Scary! Scary! I have never allowed myself to start canning while I was already exhausted, nor to sit in a comfortable chair. Now, if the canning job is going to take a length of time where I’d be inclined to sit, I take a wooden bar stool and park myself near the canner in view of the dial and read a book or magazine. I never leave the canner to do another project, EVER. Lesson learned! I am happy to share this experience if it saves even one person from that fright. I, Pam, like you, am a “What would I do if” person . My son asked me once if I worry a lot. I said no, I prepare for several scenarios and it saves me from worry.
I had the same experience...except old canner with no dial Gage. Got a new one with the dial gage...and never leave.
I have that habit too, but without the experience - I have told my hubby that I am "tied to the kitchen" while the canner is working.
My dad had a similar but different experience, it wasn't a canner but those burnless frying pans (hope they don't sell them anymore) that have a sealed liwuid inside to prevent your food from burning. He got home from work and got really bad news about a family member and wanted to heat some water quickly to make something, he put water in the pan then sat down, not sure if he fell asleep, likely but either way he forgot it was on the stove. It boiled dry and started getting hotter and hotter until the pans two layers expanded and blossomed and it opened and caused an explosion. Thankfully where he was sitting was behind a wall so it went around him, and went out the window, blew stuff across the driveway, thankfully I was home or I can't imagine what would have happened to me, as it was my bedroom window that it went out. It is so important not to operate a stove period when exhausted or allow ourselves to get distracted. Thank you so much for sharing your story we can learn a lot from it, and hopefully someone can be saved by stories like our.
I need some of your wisdom.😊❤
There isn’t any single person that I trust more about canning than Pam. Many thanks for another excellent canning video!
When I use my pressure canner I keep the biggest pot lid I own near at hand to use as a shield in case of emergency, but I would turn the power off at the breaker if I needed to stop the heat. My old espresso pot malfunctioned once and blew coffee and grounds all over my kitchen, it even injected the grounds into the pages of The Joy of cooking which was sitting as a closed book nearby. It was a very startling experience with hours of clean-up. Thank you for this video, I never thought about a safer way of positioning my pressure cooker and canners on the stove top. Thanks so much for this video.
Thats a great idea!
I thought of that very same thing (have big lid handy as a shield) as I was watching the video.
Perfect. I’m so scared I barely could hear my smoke canned salmon boiling 15 min. but no psi. Then pushed the over pressure in to the pot so just shut down.
That vent gets plugged if you don't break up the hard crystals that build up. I unwind a papeclip and run it down the hole back and forth. When storing, I leave the paperclip in.
Hi Pam and Jim, It is me lol. I loved the video!!! When this happened I never thought to turn my breaker off. One thing I will tell everyone when that thing blows steam goes everywhere. I had to bend down and stand as far back as I could and reach with my arm to shut off the burner. It was all I could think of doing. Now I know to go down and turn the breaker off. I told my husband he needs to show me which one it is and to label it for me. Oh, no food came out of the hole just steam I was lucky no jars broke.
thank you for another wonderful video.
Excellent safety information. In these days of supply chain issues, it may be a good idea to buy spare plugs and gaskets before you need them. I sealed my spares in a bag with my vacuum sealer to prevent them from drying out in my arid climate.
I did that recently.
Great idea, thank you
I did exactly the same last year
I had a pressure canner blow 25 years ago. You described exactly what to do when it happens! For me my new husband at the time was/ is a pipe fitter for industry and was sitting beside me when it happened. He works daily with huge vats and pipes under water pressure and stayed calm. Grabbed a towel to cover himself and turned the gas burner off after the initial release. From that day I have called him my knight in Shining armor! The initial feeling is exactly as you described! I at the time had been canning for nearly 20 years. But I panicked. Which I might add I never do during any crisis. Bless you sweet knowledgeable lady for your videos. I will be sending a link of this video to my sister who is new to pressure canning and wants me to teach her. She is fearful of the pressure canner because of what happened to me.
P.S. the mishap of 25 years ago did not stop me from using a pressure canner. I have 4 of them. 2 small and 2 large. My adult children(I have 6) call me the original prepper! Lol
God Bless you Pam and your husband
About every 2-3 times I use my canner, after I wash it, I use vegetable oil on a paper towel and oil the gasket and both sides of the pressure plug. It keeps that rubber softer.
Knowing where the breaker is for your stove is a great tip. If you get a grease fire or other kitchen emergency… panic can’t be the answer. Great info. I recommend everyone have a fireproof blanket and a kitchen fire extinguisher, a first aid kit, and emergency contact information including the full address of the home (for 911 and callers who may not know it) and other emergency info like egress routes or fire extinguisher locations etc POSTED WHERE EVERYONE CAN SEE IT AND GO TO IT IF IN A PANIC.With fires… call 9-11 asap… even if you think it is out… it might not be. Get professionals notified and rolling sooner rather than later. Fire can get into walls and ceilings and you might not see it. Plan plan plan and train train train. When the emergency does happen… it will never be as bad if you stay calm and have a plan.
Also, have emergency SOS setup on your phone. On the iPhone you can have a number of functions: pushing the button in the side rapidly will call 911, which is helpful if you’re unable to dial the phone for any reason; when 911 is called it will send a text message to your emergency contacts that you have called 911 - which can be helpful as they can at least give emergency responders your name and location if you are unable to
What an excellent safety video!! Thanks to you and Jim for making it. This is my second year of canning and that little black push valve has always faced me. That has now been corrected. Another thing I've learned today is to wash the seal EVERY time I use the canner, not just every now and then. Thank you again for this and for all you do to teach us so much. ps - my husband thinks Pam is exceptionally good and realistic at making that steam-escaping sound. :)
This is my first yr canning on my own! It's addictive isn't it!! God bless and have fun!
@debleger6914: Yes! I laughed every time Pam made the steam escaping sound. She has mastered it 😅
This video has been a good reminder of the saying knowledge is power over fear. Isn't this all about prepping? I have been prepping in some way for fifty years and in the last five years it has all come into fruition. Thank you for the best instruction in so many areas. You and Jim have been showing 'us' the way in a sense. Really enjoyed the topic today. Blessings from the NC mountains.
So, to me what Pam is saying with her "knowledge is power" comment is that the real power comes with applying that knowledge to a given situation. In this case, going to the breaker box and flipping "off" the appropriate switch to turn-off the power. Jim
I totally agree. The more we know re different situations the less afraid, we know exactly what to do. I appreciate so much the way she spoke in the video. It really hit home. My apologies for any misunderstanding. ND@@RoseRedHomestead
I saw bubbles over that rubber piece - the rubber gets old - and I shut it all down and went and bought 2 extras - replaced one and kept one for another time - once in 20 years but safen- Now the dials I buy several and if I need them, I unscrew the old one, put on the new one - good for many years again.
My grandmother had an accident with her pressure canner. It did result in an injury. It didn't stop her from canning. However, she never allowed any of her children near the canner. As a result, my mother never learned pressure canning. Thank you for making this video. I will be watching this several times over.
I never can if I know my grandchildren are around. If they make a surprise visit while I'm canning, they know they are not allowed anywhere near the kitchen while the canner is active.
Sorry, I grew up with a mother that canned only with waterbath canning. She had used a pressure canner until it exploded on her. She was scarred ever after. She was a rule follower.
But, I now have an electric pressure canner. Believe me, I follow directions carefully !
Fluke it may be, but when it happens to you , it changes your mind set.
Thanks for your video.
Another issue that should be addressed is what to do if you do get burned.
My granddaughter, who was 2 at the time, got hold of her grandpa's freshly poured cup of coffee. She grabbed it and pulled it off the table. Papa was sure it was out of reach and left the room to do something. The baby screams in pain. I saw what happened, grabbed her up and ran to the kitchen sink, and started the cold water running. The coffee had scalded her right arm from the shoulder down to the elbow.
I kept her arm in the cold running water for about 20 minutes and then in a bucket of cold water for another 10 minutes. You have to stop the heat from damaging the skin, and it takes time to get it to dissipate. She screamed and cried a lot but she didn't have any lasting burns or marks.
So if you are burned by a canner blowing, get cold running water on it as fast as you can and know that it will take time to get the heat out. Even if you have to jump in the shower with your clothes on, get the heat out.
I was babysitting my granddaughter while her parents were at work, so it was up to me to do the right thing to get the best results for her.
I had to call my daughter to come get my granddaughter because after all that, I was frazzled. 💖
I keep aloe Vera plants around for burns, yes cool it off fast, then after put some real aloe Vera gel on it and wrap it up. I had to do this to a grandson who had touched my glass fireplace after it was off and still hot. My daughter go get in law took him to dr anyway, doc said well there was no need for silvadene cream, that the aloe Vera was better . Sure enough it got well fast and no scars. I felt horrible but was glad I had treated it fast.
@pamharkins4601 but if you keep it in cool running water, there won't be a need for alo vera.
I did that when I was 18 months old. I was wearing a woolen jumper and it held the heat on for longer until Mum could get it off and sadly I have a scar.
Many years ago I was using my pressure canner as a pressure cooker. I was cooking soup. The rubber plug was fine but my hubby poked at it. It blew out and soup was everywhere including the ceiling. I ducked behind a cabinet, our daughter dove under the kitchen table and my hubby ducked behind our fridge, lol. Other than a major clean up, no damage was done. It was several years before we found that little plug 🤣. I always make sure the side of the canner with the plug is under my range hood.
My canner is not to old but I oil my gasket after several uses because it keeps it soft and pliable. My instructions with my presto canner recommended I oil the gasket after several canning.
Now I'm thinking I should check the emergency tab. Seven dollars is a small price to pay for safety. Like you when I go anywhere I look all around me before I even turn my vehicle off and I keep all doors locked except the driver side while I'm gasing up. I live in a open carry state and I sometimes take my buddy with me praying to God I never have to use it. Society has become so fraught with crimes and people willing to harm or kill for no reason.
Oh, Pam I am so relieved to see that you have changed the orientation of your dial to pressure plug. When your video started it was the very first thing that I noticed. I am one of the ones who made comments about that on some of your other videos. That always freaked me out whenever I saw it. When my mother was in home economics class back in the 50's a canner actually exploded during a class my mother was attending. It frightened her so much that she would only ever can things that could be water bath canned. I know modern canners don't do that anymore, but those pressure plugs can blow. I am also a retired educator and I absolutely love that you are not above admitting when you've done something incorrectly. I always thought that was such an important thing to do in front of my students. It helps them to understand that we are all lifelong learners. Bravo!
Great information and so important. When I started pressure canning 25+ years ago, I was so scared of it blowing that I would wait until kids were in bed, then sit across the room to monitor the dial, wearing lab safety goggles! 🤓
GREAT video!! SO awesome when we can learn from other's experiences, but so very scary for poor Marty! I agree with the previous commenter... Pam you are SO excellent at the steam escaping sound! You get an A+ Blessings...
Years ago, I blew a batch of yellow split pea soup out of the over-pressure hole in a pressure cooker. It re-painted that end of my kitchen!
Thank you both for this video. In the 1950s, my great-grandmother blew up a canner load of tomatoes. The family was always leary of canning afterwards...til I started in the 70s. I waterbath canned for years but I wanted to do meats, and thanks to you and Leisa Sutton, I learned the safe way. I am overly cautious, but I'm safe. You are appreciated. 😊
Miss Pam. YOU are the PERFECT example of Professor and Mom. I have been pc and wc for years and never thought about that emergency pressure plug. Thank you! I'm checking mine right now.❤❤❤
This is amazing advice and I think it is really going to help people not be so afraid of pressure canning! Thank you sharing this with everyone
You and Jim are the only ones I fully trust to show the truthful and right ways to do anything. I greatly appreciate both of you. You spend so much time and energy to bring us quality content that is honest to goodness safe.
My breaker box is in the kitchen past the stove 😫😬
This would test my panic reaction greatly but glad to have this!
I’ve had one blow. The safety plug goes first. Turn off the heat and let it cool down. It probably cooked away all the water.
Preparedness IS important, but keeping CALM is just as important. You can react much quicker and appropriately, is your mind is calm. I’ve been a restaurant cook since 1972, and I’ve seen it ALL. A misstep during an emergency situation is what you, mainly, want to avoid. And it’s very easy to make an “instinct” move that may be detrimental to the situation. For example: throwing water on a kitchen fire. Most of the time this is a mistake. Use flour to smother flames. If the fire is physically inside an appliance, milk. If you need to squirt something to get to the fire, grab that plastic bottle of lemon juice😊
I've been doing a ton of canning everyday right now and this video is so timely. Thank you so much for the info! I never thought about the safety valve and had it blown it would have been right in my face!! Horrifying!! I've changed my set up, ordered new gaskets and a seal to have on hand and a pair of long heat resistant gloves.
Back in the early 1960’s, my mother was making a roast in her pressure cooker. The roast ended up on the ceiling and walls (and they just finished painting). I have her pressure canner from the 1980’s and haven’t used it. I need to get a new gasket for it, but since I have 2 AA canners, I don’t feel the need to use hers. She’s passed on, but I feel honored to have it in my possession.
I would make sure I was buying the over pressure plug (name brand) from my pressure canners company and not a knock off! Just not the place I'd want to risk craftsmanship.💚💚💚
I bought an older canner at a second hand shop. I thought I was it was a great deal. Well I was pressure canning. My back was to the stove and I was standing at the end of the table getting other jars ready for the next batch. The table maybe three feet away. The canner blew and I don’t mean the black bulb. It dented my hood over my stove, the lid landed on the floor. God protected me and I didn’t have a scratch. I had green beans on the ceiling,cabinets,fridge. But nothing on me. I went out and bought a new one. Never by a second hand one. I will change all parts tomorrow. Thank you for your safety precautions.
I really appreciate this program and you ❤
Thank you so much. Now that I know what to do in a blow situation, that comfort will translate to more confidence with my canning. You are correct; knowledge is power.
My husband is ordering the extra gasket and popup on Amazon right now, thank you for bringing this to our attention, this is just another reason why we love your videos so much!
Thank you for this safety talk. My mom either experienced an explosion event or knew of someone who did. She talked about it every time she canned. Consequently, I was leery of pressure canning until I started watching your videos. Your lesson helped me reason through my fear and understand most likely mom’s canner was very old. She would be 100 next year if she were still with us. Thank you again! ❤
Perfect timing! I just received my 16 quart Presto canner yesterday and very happy to learn these safety tricks. I had the gauge calibrated (passed) but was given some disappointing news by the extension agent. She said that it should not be used on a ceramic cooktop if the cooking element pulses on and off. She said the required pressure would not be maintained. Looked into setting up an outdoor canning station like yours, Pam, but manual says not to use on anything over 12000 BTU burner. All that I can find are well over that limit. What to do? Truth be told I am a little frustrated at the moment. I think I am going to do a trial run of canning water just to see if there is a concern with the heating element.
I have been using my Nesco canner the last couple of months but also wanted a stove top canner.
@SBrinkley2326 I purchased a Presto 23 qt canner that was specifically for a ceramic cook top stove. It was a little more money but its' fantastic, much more efficent than my 16 qt reg stove top canner..I've been canning for 50yrs and the Presto 23 qt canner is fab! It was well worth the purchase price..blessings.
@@lindahipple4817 Success! I tested my canner on my ceramic cooktop by "canning" water for 30 minute processing time. I was able to maintain the correct psi on the pressure gauge with no problem whatsoever. In fact I had to reduce the heat to below medium in order for the pressure not to go too high. After cutting off the heat it still took about 5 minutes for the gauge to drop below 11psi (i am at 860 ft. altitude). I am fully satisfied that I will be able to can safely on my stove. I am still going to get the "jiggler" to have as backup.
Anyone who cans should watch this video, newbie or experienced. I would like to add a couple of things. First, I have seen CZcamsrs and bloggers say that a newbie should just purchase a canner at the thrift store. I always say a big no to this as a newbie does not know what to look for, and your video demonstrates why. Second, I have a 1990's Presto and I have learned this year that they've changed some of the digital manual numbers online from the oldies. However, the Presto ladies who answer the helpline are so very helpful in guiding which one to download, and they are also helpful with purchasing replacement parts, which I have had to order replacements.
Thank you, Pam, you broke this information down so well for us!
You give variety to your shows, and cover timely topics. I am grateful for you and Jim and pray for your continued health!
I WISH that there were more people like Pam in the world - teachers, Mothers, Grandmothers & Friends :) Thank you always :) I don't do canning, but always apply these preparedness principles :)
You are so welcome!
Agreed I miss mine whom was a great canner
Wonderful video of information. I've canned for years and that plug has been in my face many times. It won't be anymore!
Oh My Goodness! I respect my canner for obvious reasons, but I'm noticing today as I can, that I would be in line of the blowout if that should happen! Well, time to regroup and be more aware, breaker box is now marked!!! Thanks for this video.
Excellent video! I also have the Presto 23 qt. I always have a spare rubber gasket and a plug. I have read and still refer to the manual. I keep it inside my canner, when I’m not using it. I have had an issue with the lid lock button because I didn’t know it unscrewed. I was loosing water inside my canner during processing. I contacted Presto customer service and they went through all the possible problems with me until we found the lid lock was loose. Presto has the BEST customer service! Thank you for this video. ♥️🙏😄
Thanks for letting us know about your Preston solution. Jim
Good to know. TY
OK got to change my set up. Currently pressure value is right in my face. Never thought about it before this video.
Probably 50+ years ago, my mother’s pressure cooker blew up. Food all over the ceiling and everywhere. Because of her experience I never pressure cooked until I got my Instapot. (I’m now almost 67 years old) Even then it scared me to death because I couldn’t hear it release steam. We think she overfilled the cooker. She wasn’t canning but making a meal for 8 kids. Lol. Thank you for this video.
Once a teacher, always a teacher.
Thanks, professor. Excellent educational video.
I'm so impressed! The fact that you admit not changing your seals every three years is so admirable. Thank you for this video. I'd never thought of my breaker box for appliances that might fail.❤
You're very welcome! Yes, we have had a chance to put the breaker box into action when we could not unplug an appliance. Jim
@@RoseRedHomestead Oh wow!....
Pam I think if people are not monitoring the amount of heat under the canner that it will can get so much hotter resulting in higher than normal and that would cause it to blow. Thanks for all the information.
Thank you - I have so much Respect for your ability to explain so everyone understand, bravo !
You are a gift, Pam. Thanks for all you do for us!
Thank you as a child growing up i heard the story of how my grandmother had her pressure canner blew. I have been reluctant to try pressure canning
tune your ear to the speed of rocking sound. the faaster it rocks the higher the pressure.. i learned on pressure cooker without a dial. .....
Yes, I agree. When we are pressure canning, I am always listening for the rocking of the weight on Pam's 23 quart Presto. Jim
Thank you so much! I added a note to my pressure canner checklist to make sure the vent pipe isn't clogged and to make sure the safety plug is not facing me when it's on the stove. I am so thankful for your videos, you are just the best!
Another much needed video from you. Thank you!
Perhaps another video could cover kitchen fires. For example, what is the correct response to a fire in a frying pan, or other pan on the stove? What is the correct response to a fire in the oven? What kind of fire extinguisher should we have in our kitchens? I have one, but I have never seen a fire extinguisher in the kitchen of any of my friends.
We all worry about fire, and justifiably so! But water is also dangerous. What should we do if we have several inches of water in our basement? CALL THE FIRE DEPARTMENT! They have special waders that will protect them from electrical currents in the water. They will go to the water main and turn off the water, AND they will also turn off the electricity coming into the house. Only then is is safe to go into the basement and begin the clean up. I know this because I was home alone in my early 20s. I went into the kitchen and learned that a hose for the washing machine had broken and water was everywhere. It had been going all night and the basement had a few inches of water in it. I called our plumber, and they told me to call 911, explain the situation. The firemen arrived and turned off the water and electricity. They had a meter with them. There was a strong current in the water. There isn't always a strong current, but there is a good chance of one.
Do we have a list of emergency numbers to call that is easily to find and has correct information? Plumber, electrician, non-emergency police and fire, doctor's information etc. Oh, its in my phone. Fine, what if you can't find your phone?
At our cottage my brother uses a chain saw and other machines with sharp spinning blades. We have several first aid kits with special blood stopping packs for serious wounds. They are available online. Do the research and get a good one. Once source of good information is your local Fire House. The firemen/women I have spoken to have always answered all of my questions and have given me excellent advice. I take my fire extinguishers to them to be checked. I mentioned my concern about chainsaw accidents and they told me about the emergency packs. They might also have short courses on fire safety and how to put out kitchen fires etc. A basic first aid class could save the life of a loved one.
Apart from all the lovely recipes ive learned from you, this is absolutely the best video i have seen about canning... i have benn canning for over 40 years and just now learned i could unscrew the steam lock ..
Thank you so much for making this video - it's an incredible amount of information and gives those of us who are new to this a better appreciation for the whole art of canning.
This is such a very helpful video! I’ve never see anyone explain the pressure canner so we’ll. You are right - knowledge is power and imparts confidence. Thank you Pam and Jim.
In the UK if you have an electric hob/oven we have a separate dead switch in the kitchen a little way away from the appliance - please make sure it's easily accessible just in case
We agree! Jim
Please do a video explaining why bread machine bread NEVER works out as good as what you bring out of the oven, and WHY. Thanks!
Agreed I do not like the taste or texture of the bread from a maker
I had not thought of this before. I will now think of how i position my canner on the stove. Thank you for putting out this video.
Two words. -> THANK YOU.
I watched this and thought to myself "this will never happen to me", well...today I am pressure canning bell peppers and did all.the safety checks and everything was fine until I put the weight on. I heard whistling which is a sound it never makes. And there was steam coming from under the safety valve! I quickly turned off the heat and the steam valve went back down almost right away. I was able to remove the lid and replace both the safety valve and ring (i always have one just in case). Now the lid is back on and it vented again for 10 minutes and the weight is on with no whistle sounds.
Thank you for posting this video. If I hadn't watched it I might not have paid attention to the sound and it could have blown the safety valve!
Wow! So glad you watched the video and that the information helped. Thank you for sharing your story--so glad you are safe and that you caught the problem in time to save your batch of food as well.
I don't have a canner but i bought a Ninja 15 in 1 that has presure it took me more than 50 years to pluck up the corage to buy any form of presure device because as a child back in the 70s my mum used a presure cooker and it scared me to death, after watching this video its made me be more prepared so thank you im going to learn what i need to check and how.
Thiank you so much for this much needed video! !! I am ordering replacement plugs and sealing rings now. On a funnier note, every time you said chhhh chhhh chhhhh my cat perked up and looked over at the tv. Thank you again or this very important message!!
I watched videos for over a year before I bought the Nesco smart canner I keep my instructions near me when I’m using it in case I need it
Thanks for the safety reminders. I used to grow gourmet mushrooms for fun, and part of preparing the growing medium was sterilizing bags of it in a pressure canner. Warnings abound in those circles to keep the plastic bag ends away from the steam vent so it won't be blocked and build over-pressure.
WOW Thank you for this video. I will be pressure cooking for the first time in a few days. I have been a bit fearful of the process but now that I understand the complete process I feel much more comfortable about things now.
Thank you for all the teaching you do. I know I needed to learn all of this.
You are so welcome, Jim
Great video. Safety should always be used. Thank you so much for the instruction.
What a great safety video. I too, play the "what would I do if ..." game as well. I never thought about the canner blowing. Thank you!
Very important video. Thank you for posting.
To Marty, Thank you for the question and I am so sorry for your experience.
My grandmother had the lid blow off one when she was cooking mustard greens because she had not put the lid on good. She was not hurt but for the rest of her days the kitchen had tiny green specks all over the ceiling lol
Pam: Amen on the safety preparedness. Most cities have municipal codes that now require an emergency shut off valve for gas appliances. My new gas cooktop has a safety valve that is powered by an electric solenoid valve in the basement that is attached to a light switch on the wall across the room from where my gas cooktop is located. When I want to cook I turn on the switch and when I am finished I turn it off. It provides an extra measure of safety in my home. My husband installed it that way because my arthritis would make it nearly impossible for me to crank a manual cutoff valve in the basement or underneath the cooktop which unfortunately is where most emergency gas cutoff valves are located. I had a minor problem with my cooktop and the repair person went to the basement and took pictures of the setup, because he thought is was the most clever solution he had seen to a common problem. He is now using this technique on all his new gas stove and gas cooktop installations. Because as you pointed out most people's first reaction to an emergency situation is to try and turn off the appliance. Very good video as always.
Great video. I have two All-American pressure canners and never paid attention to the rubber plug. Now I will and just ordered replacements just in case. Thank you!
Steam from a normal pressure in a pressure cooker can be about two hundred and fifty degrees. Steam from an overpressure pressure cooker can be hotter. A steam burn is not like a dry burn, With a dry burn, you can feel it happening and react quickly and very possibly avoid the burn. A steamburn is instintanias. You can react quickly, but you're not avoiding the burn completely. If you do get a burn, the answer is cold water immediately. Even ice water. At least fifteen minutes in cold water may prevent you from having a disfiguring long-term medical care burn. The cold water may make the pain from the burn disappear in less than 15 minutes, but keep the burn in the water. It is still doing its job to help keep your burn minimal.
You also need to take into consideration whether the burns are 1st, 2nd, or 3rd degree and how to best treat them. Jim
Thanks for the heads up. I never considered what I would do if this happened. And I would have to go and shut the breaker off because my stove controls are behind the burners. It would take quite a while to cool that pot off since an electric stove does not cool very quickly. But I would probably just have to let it spew until it stopped like you said. Thank you again I feel more prepared. Even though I can’t imagine this ever happening fingers crossed.
We are happy that we could help. Jim
Thanks Pam and Jim for the excellent coverage of a subject not many people really think it would happen to them. May l suggest that one can use those long arm reachers or grabbers to turn the controls on the back of the stoves off. I always have one handy in my kitchen.
GREAT video! A couple minutes into your video I went to carefully look at my canners. The small one a 5 quart (3 pint jars) I inherited from my Mother. She received it from my Grandparents as a wedding gift. My Grandfather was the night security guard at the Mirro factory in Manitowoc Wisconsin. My parents married in 1950. The instruction book is copyright 1945. I also have a very yellowed envelope that holds a "spare safety fuse" (Mirro term) and the wire probe to clean the stem that the weight (5,10,15#) sits on.
It is the canner I use most. If I have bones to make broth and meat drippings I will do half pint jars of broth. Those are so useful if I'm doing a pre-packaged meal (cooking for one). The broth makes up part of the required liquid and the taste is greatly improved over plain water. It allows any "from scratch" meals to safely be useful in the future.
My "other" canner is a 22 quart Mirro almost like yours. I purchased it in the 1970's and it has no gauge just the stem for the weight. Parts are still available and I have gasket rings and safety fuses for both. Anyone who "prepairs for the future" should have the simple parts on hand....just incase.
YOU have so many excellent videos....thank you.
I greatly appreciate your authoritative tone in this video.
I was listening very intently.
😮
I’m so grateful to find your video. Now I have been scouring the internet to find help for my specific issues. This is my first time canning. I have a brand new canner like yours in the video. I have my canner loaded. Following all the steps for elevation and psi pressure and minutes there of. Pre boiled the 3 quarts of water added 2tblsp vinegar. Put it on medium heat could hear the water boiling/got my steam evidence. Put the regulator on 15-20min pass the gauge isn’t registering psi at all I started poking at the over pressure plug that you were changing at 14 min. Into your video. I accidentally poked it into the pressure cooker. I am very nervous about blowing it so I immediately shut it down. I’m like now what/!😢
The movable button on the lid is the lid lock. When the canner starts building pressure that button raises and locks the lid. My old canners are Mirro and used a lead seal in the safety valve and even 50 years ago the book recommended replacing them . I have mooved up and have a Carey electric canner. The only drawback is it doesn't WB can quarts, but will still steam them.
Palmer AK. I'm glad I'm in AK. The rest of the World is crazy. We're a little bit insulated up here but we do rely on supplies from down south so prepping is a way of life.
Such excellent advice! I wouldn't have thought about the circuit breaker...never! God continue to bless you and yours. ❤
My mother refused to pressure can (only would hot water can and freeze) due to the horror stories she heard from friends and acquaintances. That was back in the 1950's and 1960's. I suspect pressure canners are much safer now.
My pressure canner just like yours in the video, the large Presto blew, warped, broke a jar and I have had it over 20+ years! I took it off the heat right away and let it cool down, and then investigated what happened. Could never figure it out. I think it may have been the water level but not sure. Thank you!
A few years ago I bought a used Presto pressure canner. To replace all the wear parts - gauge, seal, safety plug, even the regulator - cost $38. You can replace the seal and safety plug for just a few dollars and have your gauge tested. No reason not to have a safe, efficient canner.
I push 2 or 3 wooden toothpicks through the vent and it cleans out any debris.
I use a pipe cleaner
Hey your title has a typo, just thought you should know!
This is such great content, Pam. Extremely useful, positive, and reassuring. I've never seen any other channel address this potential, albeit unlikely issue. I'd like to propose an occasional series called "What To Do If..."
Wow, thank you! Jim
Thank You! This was a good reminder for me to check those safety features and to check and clean the gasket on the canner.
we had to scrub down the kitchen and everything in it!!!.. the juice from cabbage rolls cabbage, meat, everything. the ceiling!!! OMG!!!.. so im glad these new things are automatic
Yes, so are we. We agree, we have to scrub everything that had the slightest effect from the blow up. Jim
Thank you for this post Such good information. I've been canning for 50+ years, with a 1942 National (The pre Presto) canner. It has a dial, a safety soft plug, and what we called a petcock instead of a weight. I was always a little nervous using it but my mom told me when she was teaching me, that ir's good to be a little nervous. It means you won't get side tracked, or leave the canner when it's building or under pressure. I'm glad I listened because there have been a few times when I have had stove issues where I have had to switch burners .
Thank you, will double check my gaskets and teach my loved ones your prep
Aloha hugs I believe the glass bottles will break during a Earthquake I appreciate your
Dedication
Pam and Jim, this is such an excellent video. I haven’t attempted pressure canning as I’m a bit intimidated by the “beast.” I fell much more relaxed about do pressure canning.
An update on my previous comment. I finally tracked the problem down as to why my overpressure plug was extended. Yes, it was just about to blow at 17 psi when I noticed it as I was turning the stove off. I purchased a defective rocker regulator that didn't register 15 psi until the canner pressure needle was at at 17 psi. I thought the canner gauge was wrong but the regulator I bought was defective. From now on I will only order parts directly from Presto. Now my overpressure plug doesn't sit snug anymore so I will order a new one before I can again.
Thank you for the video. I am canning already fr 40+ years, but did first time with pressure canner. You have the Presto canner, the weight can be taken apart . It has 3 rings on it, just pull one ring off and you have 10 pounds, take the two off you are left with 5 pounds. They are engraved with the numbers.
I have a small 3 qrt Presto pressure cooker. I received it when I was 19. I'm 61 now, and a few years ago I replaced the large gasket and the pressure blowout gasket in the lid. They were actually in decent condition. I installed the new parts, but saved the old for JIC (just in case). I keep my gaskets lubed with a very light coat of olive oil. My pressure canner is an All American and I keep spare parts for it.
Must confess:
When I read the title of this video, I thought “oh no, this video now when I finally got the nerve to start canning” … but after watching the video all I have to say is thank you ❤😊. I feel more confident knowing how the canner works and it’s safety features. Once again thank you.
Wonderful information lesson. A must view for all home economic classes 👍🏼👏🏼