Learning to Use My New Pressure Canner - Canning WATER!
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- čas přidán 18. 09. 2017
- Canning water? Wait, what?! The deal is that I just got my first pressure canner. I've never done any canning, so for my first project, I'm canning water. This is just to learn the process and get a hang of how to do it without risking ruining food. Come along on the journey with me. :)
Here are links to the pressure canner I purchased as well as the three piece set (funnel, etc.) that I use in this video:
Presto Pressure Canner: simplesuburbanliving.us/pressu...
3 Piece Canning Set: simplesuburbanliving.us/cannin... - Jak na to + styl
Thanks for watching this video! Use the coupon code CZcams10 to get 10% off my canning planner printable set! stockingmypantry.com/canning-planner-printables
6 yrs later…..I’m taking the plunge tonight 😩 this canner has sat in my house for entirely too long so I’m either going to figure out how to use it or give it away and I have zero plans of giving it away!! It made me so happy to see you filmed your first time doing this it made me feel SOOOOO much better about trying to learn how to do it!!!
I'm glad to hear that! And I know how you feel. Once, I ran into a woman in the grocery store who was giving up canning (due to age). She gave her canner to me. And it sat in my basement for YEARS - so long that i finally gave it away. I don't know how many years later it was that I bought this canner, and finally got brave enough to give it a try. The funny thing is, it's not that hard once you get started with it. So just start, and you'll be fine!
That’s awesome that you are looking to start, it’s very easy and actually a lot of fun. If I may add a side note… For safety, NEVER ,EVER EVER pick up the Canner and move it ,to help it cool down faster…Just turn it off ,and let it come down on its own (better safe than sorry😉).
@@familyman8439 great input! I love encouraging people like you.
One last tip, match temp in jars to temp in canner to avoid stress on glass jars. Meaning 3 quarts Hot water in canner, hot contents in jar, or 3 quarts cold water in canner with cold contents in hars.
Thank you!
Great comment.
Thank God! I finally found someone with a basic pressure canner.
Thank you for your courage and putting this on Utube.
Same! I’ve been searching for days to find a video with my basic canner 😅
Very smart to do the mock canning before trying the real thing. I have the same canner and have canned a couple of times. I've been worried and unsure of myself each time but after its all over and my food looks so beautiful I think "Oh, it wasn't all that hard to do after all." Thanks for the great video!
Laura, I know exactly what you mean! It's so funny how we build up something like canning as being so difficult, but then when we finally do it, it's not all that hard! How has your canning been going? Have you been able to get jars or lids lately?
Great video, and it looks like you're off to a great start. A few pointers for you:
1. Add a splash of vinegar to the canner water. It will help prevent any minerals from clinging to the jars and keep them sparkling and clear.
2. You asked if it's necessary to remove the canner from the hot burner. It is not necessary. In fact, once the stove is off, you can just let the canner sit there until it's downright cold. There's no need to open it as quickly as you did. For example, if I happen to can something in the evening, I may just turn the stove off at the end of the cycle and then in the morning I remove the weight, open the canner, and remove the jars. Those end processes can all be slowed down, but you must never try to speed them up.
3. Assuming I'm removing hot jars as you did, I lay a towel out as you did, and then I take a couple kitchen towels or a bath towel and drape that over the hot jars just to ensure there are no drafts. That's especially important in the summertime when the central air may be running.
Wow, thanks so much for the encouraging words and the helpful tips! I really appreciate it!
@@StockingMyPantry Vinegar works great, but keep in mind vinegar will rust your lids and rings. I use a cloth soaked in hot water and vinegar to clean the outside of my jars once their out of the canner.
@@suez687 that's a great tip, thank you!
Hi, I have a question about the towl over hot jars to prevent drafts.
What is the underlying reason for preventing a draft to the jars? Will they crack?...or something else. Thank you. I am new to all this.
@@blindedbythelight862 Yes, that's exactly right. When taking hot jars out of the canner, the contents are rocket hot. In fact, you can see the contents continue to boil on the countertop for another several minutes, maybe even up to a half hour. They're so hot that they continue to boil on their own without a heat source. Now imagine those hot jars on a cold countertop being hit with a blast of air conditioning, which can cause the jars to crack. It doesn't happen very often as the jars are quite strong, but it can happen, and why take the risk? A towel is an easy and cheap way to insure success. After all that work, no one wants to break a jar and throw away all your hard work. Of course, if you leave the jars in the canner until everything has cooled down, then there's no reason at all for the towel. The towel is only important if you're unloading the canner while it's still hot. I hope this helps.
I like your list idea! That way you don’t forget a step. That’s actually the way I have to do things myself. I’m just getting back into canning so I will start with my list making again. You’re doing a great job. hi5 girl
Thank you!
I must say you are an excellent teacher! The verbal, visual and then your written step by step instructional method is very clear. Best instructional video I've ever w (and I've watched literally1000's) Thank you and God bless you and your family.
Ty so much! I’m doing this cause of your video to HOPEFULLY GET OVER MY INTENSE FEAR! I need a Valium!
Ditto
I'm new at canning as well. What I have learned about canning water via CZcams canners is that it is a good thing: It is sterilized and good to keep on shelves in case of emergency. Many preppers suggest using your jars in this manner rather than just let them set empty. Also, if your canner is not full, add a jar of water as a filler and not allow your jars to topple over, etc.
I love this tip, Sheila! It seems it is often hard to get just the right amount of jars to fill up a canner, and adding a can or two of water (or how ever many you need) is a great way to kill two birds with one stone.
Yes but u would waste the lids on water?
@@denisegirmer4550 I plan to use old lids for the water. If they don't seal there is no big loss.
I like to set up my canner when I am cleaning up after dinner. I stay in the kitchen and keep an eye on it the entire 90 minutes. When the timer goes off I simply turn off the heat and leave the canner where it is. I let it cool overnight. In the morning everything is room temperature so I don't have to worry about boiling water. Works for me.
Smart! Think i will try that. Thank you
i like that idea!
Unfortunately, that is not the right way. When the time is finished and the pressure relief button has gone down, you can allow it to sit for awhile, but you must then remove the canner lid, tipping it away from yourself to avoid burning yourself with steam. Remove the jars from the canner using a jar lifter, and place them on a towel on the counter. Do not cover with a towel. If the jars are allowed to retain heat too long, it can lead to "Flat Sour". The food is safe, but it tastes bad.
Good to know. Thanks!
Great tip! I'm going to have to give this a try.
You also have to wipe the top of the jars before you put yr lids on
Yes, I must have missed that. Thanks for pointing it out!
This video was so helpful. I bought the presto 16 quart pressure canner today, like the one in the video. Your step by step instructions makes me less afraid to use it.
Great to hear! Have you tried your canner yet? If so, how did it go for you?
Very good demonstration. Sounds like you got a good deal on your pressure canner. The pressure regulator is the only way to go. I've had to have gauges checked and gauges replaced and I don't feel very good about gauges. I've spent a lot of hours with my eyes glued to a pressure gauge. The pressure regulator is the only way to go. You can be in the same room and listen to it but still be able to do other things. My suggestion is also get the Ball Blue Book Guide to Preserving, it doesn't cost much and you know those recipes are safe, if you followed them. Be careful some people will give you recipes that are questionable. They may have been in the Family for generations, some people still do boiling water green beans a very bad idea.
Great tips! I agree that I like the pressure regulator more than the gauge. And I have that book - it's great! It's really how I learned to can, and I still refer to it regularly.
Thank you. I also just got a presto canner. I’m about to use it for the first time, and have been watching a lot of videos to get advice on it. You cleared up a few questions I had, especially that finger tighten step. Everyone looks like they’re tightening hard, while saying, not to tight.
Glad it was helpful! By the way, you'll see that I now have a lot of videos about using the Nesco Smart Canner, but in at least most of those, I mention what you would do if you were using a stovetop canner such as the Presto. Best of luck with your canning!
I just bought my first canner and it’s the same one you have. I looked to see updated videos from you and I’m so happy to see that 6 years later your still canning. That makes me feel a lot better 😅 I’ve been very intimidated by canners too, thanks for sharing your experience.
Thanks for your kind words! I definitely understand the intimidation factor! The amazing thing is, once you get started, it becomes second nature, and it's addictive!
I was working on my canning skills and I found you again. Thank you for all you help xoxo
You are so welcome! It seems canning skills are things are all need to work on. Always learning and growing! Much love to you today.
Excellent, thank you. I am just learning; finding videos and all kinds of methods and opinions. Your video is one in my collection. I haven't tried it yet, but I have the jars and tools. On my way soon!
I'm in the UK and about to begin canning via a Presto canner imported from the USA.
That's great! I'm sure you'll love it!
Thank you so much for this video! Used our canner for the first time today and your tutorial was amazingly helpful.
Debra, so glad to hear this was helpful! I wish you the best in all your canning endeavors!
I just bought this canner and have never used one before. Thank you for this video!!! I am going to try it before trying food. I appreciate you doing this. It will really help me.. Thanks again!!
You're very welcome! Enjoy your new canner!
Thank you so much for this video. It was so helpful for me, and I borrowed your instructions. I'm going to can some water like you did. I have the same canner.
You're welcome. I'm glad you found it helpful!
Absolutely, write out the steps of what you should do. This is how I’m able to make sure to do things in order and to become more confident that I haven’t overlooked anything. You’ve given me some great tips. This demonstration makes me want a canner with a visual pressure gauge with numbers, b3cause if the juggler stops moving, it’s advised to start the timing over from the beginning. I wouldn’t try to move the canner until the pressure is down.
Thanks for your great tips! This was my first time using this, or any canner, and for sure, the list helps a lot! I am now mostly using a smart/electric canner, which is super easy. And I still like having written instructions!
Thankyou so much for this video! I have the presto canner and it was such a good reference for me as I am new to canning.
Glad it was helpful! I'm so glad to hear that. Have you been able to do any canning yet? If so, how did it go?
Simple Suburban Living , yes!! I’ve been canning quite a bit actually. Your video helped me get over my fear. 😊❤️
@@gayledaniel4630 I'm so glad to hear that!
Thank you for this video. I was trying to figure out if I needed the valve, this was very helpful!
You are welcome!
I don't move my canner, I just turn off the heat after the time is up. It's too heavy and hot for me to safely move the canner.
Great tip!
I started out with water bath canning and have water bath canned for 3 years now and now I am moving up to pressure canning I can not wait !!
Awesome! It will open up a whole new world for you!
You probably already know this, but I've learned at the end of the canning process you should remove the rings and gently pry at the flats to see if you got a good seal.
Yes, I let them cool and then check for a seal.
No need to "pry" them. Just lift the jar from the lid, if it stays connected to the jar, it is a good seal. Also, tap centre of lid with a tablespoon. If it makes a nice, tinny, almost musical sound, it is a good seal, if it is a dull kind of thud, it is not a good seal, but can still be either re-sealed (re-processed) or put in the fridge for more immediate consumption. :)
This was wonderful! I wrote every step down like you suggested. Now I don’t have to thumb through the thick USDA Canning book or the “All New Ball Book of Canning”. Great video!!! I’m so glade one of my canners is just like yours. It was easier to know what you were recto as you went through your steps. Now I have confidence to actually can a few bottles of water.
Thank you for being a big helper.
Glad it was helpful! One step I left out was wiping the rims of the jars before putting the lids on. So be sure to do that step! It can help ensure that the lids seal.
Thanks, I remember that step because I follow RoseRed and she reiterated that step over and over but now and then she forgets it and brings it up in her next video. You did a wonderful job and inspired lots of us.
@@christyasay764 thank you so much! This was indeed literally the first time I used the canner, and now do wipe the rims. I do love RoseRed Homestead!
Thank you for sharing.i didnt know how to use that one now i know.but remember wipe the rims off with vinegar then the lids.
You're welcome, and yes, I definitely left out the rim wiping part! Newbie mistake, and so important to do it.
When you are canning food, be sure to check your headspace in the jars. Thank you for sharing your first canning experience.
Great tip, thank you!
Thanks for the tips
You're very welcome!
Soooo helpful God bless u!🌸🌸🌸💕💕💕
Thanks for this video as I have the same canner and forgot how to use it as I haven’t pressure canned with it yet! Lol And I lost my book. I mostly water bath can but want to can up my potatoes! ❤️❤️❤️👍🏼
Hi Simple Suburban Living, are you still canning? I am waiting on my canning equipment to arrive. My nerves ratchet up each day in anticipation of my first "experiment." I think canning water first is definitely helpful, as well as writing out all the steps as you did. That's the first time I've seen that suggestion, and I am sure it will help me as I learn better when I write things down and, as you mentioned in your experience, if any steps are missing on that list, it becomes very obvious as you move along. Great idea! I hope I will see more videos from you. Take care and thank you for sharing your experience!
It's really not that bad. Make sure when you do start if you haven't already not to turn up the heat from low to high too frequently. Just slowly go up or down. Also buy Mason jar grabbers for like 7 bucks on amazon
Hi Elizabeth, my apologies for the slow response. I got busy with life and neglected this channel. I will be moving from Colorado to California in a couple of weeks to care for my elderly mom. Once we get a bit settled in, I plan to start publishing videos again. All this pandemic stuff and everything that goes with it including food shortages is motivating me to garden, can, etc.
Good video. I am just learning to use a pressure canner too and also a little scard of trying it too. The only thing I could see was that you forgot to wipe the jar rims before placing the lids on. Everything else looked good. I am going try this for practice first. Thanks.
You are absolutely right about that! Thanks for your comment.
I just bought a pressure canner to can chicken broth and maybe some other things that take up space in my freezer. I have used a water bath canner for many years and I had my Mom's old pressure cooker until I burned my face and sprayed applesauce over the ceiling because I made a mistake. Always make sure the vent hole is open to let steam out before you open the canner!! I thought that there was no steam to escape but it was clogged, I waited and ran cold water over it and then finally decided that it must be okay to open but it wasn't. So thanks for your youtube video to help me create a better plan this time. I did follow the steps in the booklet but I think I will also write them out in a simpler form like you did.
I will add a couple tips from my previous canning experience. I always wash my "clean" jars as I am prepping for canning because I often find small dried bits in the grooves. I then keep them in warm oven until I fill them and take them out with silicone tipped tongs. I do this because I have a small kitchen. Also I always use a clean cloth to make sure the rim is perfectly clean after filling the jar and before putting the lid on.
So sorry to hear about the applesauce incident. Ouch! I appreciate all of your tips. I definitely have room for improvement!
I'm also in Colorado and it seems like for mine depending how many items are in it I have to put it to higher but for 4 qt Mason jars I keep it on medium and that's usually good for me unless doing more I place it on 6 like you have it
Thanks for the tip!
The Presto instructions do say to remove the canner once finished but that's just overkill. Leave it on the burner in the off position and let it cool naturally. Great video I too am just beginning but I tried my luck on green beans the first time. Thank you for sharing your journey.
Thanks for the tip! How did your green beans turn out?
@@StockingMyPantry Excellent , I like them canned and also no blanch freezing for French cut green beans in casserole.
@@vernonbowling5310 awesome! Glad to hear that. I'm hoping to grow green beans in the coming year, and look forward to canning them.
Merciiiii!
I just got the same canner and I'm about to try canning chicken broth. Thanks for the very helpful video
You are so welcome! Hope you enjoy your new canner! One thing I didn't show was wiping the rims of the jars before you put the lids on. That was a newbie mistake when I made this video.
Next time bring it up to pressure slower when you get a nice gentle rocking you have hit the sweet spot. Do not blast it on high and then have to go down and up back-and-forth. As the food gets hot to the core you will have to lower it a little more. I noticed that some canters do tell you to move it off of the burner when it is finished and let it cool. But most say do not touch the pot just leave it where it is. And I want to gas stove you don’t have any more heat but on the electric stove he continues to put heat out for a little while. So you never sure what to do. But I don’t like to mess with my pot while it’s pressurized I just leave it alone.
You did fantastic for your first time. You took fantastic notes. I was freaked out the first time I did it. And I probably will continue to feel that way for a while. As I am new to this as well.
Thanks for the amazing tips and the encouragement!
Thanks so much for filming this! I plan to do my very first test run tonight. I am curious to know how your canning is going now that it has been a couple of years since this video?
Hi Natalie, I kind of got busy with other things and got out of the habit, but especially with all of the craziness going on in the world right now, it's time to dust off my canner and get going with it again!
How did your test run go?
I'm glad you got over your fear of canning with a pressure canner. I try to garden as well, but with soo many trees and trying to no avail in containers, I too have to rely on sales to put up food. I know this video is two years old, I too have a 23 qt presto pressure cooker/canner which has a gauge on it, but I bought the 3 pc weight that came with yours extra as I wanted that extra peace of mind. I know you only canned water your first time, the only step I saw that you missed was wiping your rims, which probably wasn't necessary with water.? I've only been canning since last Dec. I did read your reply to poster below, I hope you have pressure canned some food stuffs since then? The canned chicken is what I did my first time I believe, and it is way cheaper to can your own when chicken breasts are on sale than it is to buy them in a tin can IMO. So good too.
Hello Miss Reynolds, my apologies for the delayed response. I have terribly neglected this channel. Thanks for pointing out me forgetting to wipe the rims. You are correct that isn't probably necessary with water, but it's an important step in the process and I definitely forgot it! I will moving cross country in a couple of weeks, but once I get settled, I hope to publish more videos. I am going to attempt gardening, but no telling how it will go in the California desert. Even with gardening, I will probably buy things on sale since I won't have a large space to garden and no doubt will have things I want to preserve that I'm not growing.
instead of removing canner to another burner, just turn off the heat and leave it where it is to avoid cans inside from moving around and possibly breaking.
Once you turn off the heat wait till the pressure indicator drops, then wait 20 minutes, then take it jiggler off, wait 20 minutes, open lid away from you and leave it on top of the canner for another 20 minutes, remove lid, wait 20 minutes, then transfer jars onto counter on top of a towel and away from draft. This way pressure is lowered very gradually and jars don't get stressed.
Also, wipe rims with vinegar before putting lids on jars, and add two splashes of vinegar into canning water to avoid mineral deposits on jars.
Great video!!
Great tips, thank you!
❤❤❤
The video was very well done. I will be purchasing a pressure canner and will be referring back to this video when i receive it. I appreciate that you did it from a beginner's perspective and the cautions you mentioned. I will use the idea of practicing with water first as well. I never would have thought of practicing with water. The pressure canner looks like a Presto 21 L? Is it?
My apologies for the delayed response. I'm glad you found the video helpful! Mine is 16 quarts, which I believe is closer to 15 liters. The only drawback to the size is that you can't water bath quarts in this because they are too tall for this canner. You can, however, pressure can quarts, no problem. Also, it doesn't fit as many jars as the larger canners, so it really just depends on how large of canner loads you think you need to do.
Hellooooooo.... I canned some tomatoes a few years back. I want to try making some jelly/jams but I missed the season this year.. maybe next year!
Hi Mary, nice to hear from you! It's funny, because I actually recorded this a few weeks ago, and since then have only used the canner as a water bath canner. So far I've canned peach butter, pickled cabbage and peppers, roasted red pepper spread, and salsa. I haven't tasted the cabbage yet as you're supposed to wait at least 3 weeks before eating it, but so far everything else is good! I just popped open a can of the salsa and had it with a quesadilla that I made for my lunch. Spicier than I intended, but good flavor. I also just had my son-in-law (who is a produce manager) buy me 8 pounds of pears and I'll can those once they're ripe. I've mainly been looking for produce on sale and then canning it, as I don't have a garden. As an example, I took advantage of Sprouts having a sale on red bell peppers (3 for $1), which I purchased to make the roasted red pepper spread. I'm also hoping to make some things that will be good to have in the cold weather, such as homemade canned soups, spiced honey, etc. I think it's good I'm learning now so that I'll have it down pat next year when farmers' markets are in full swing!
@@StockingMyPantry Care to share the peach butter recipe and cooking instructions. I make my own butter but never heard of peach butter. Sounds dreamy! lol.
I am so excited to get my own canner however the prices in Australia are way higher 😒
Lee, thanks for stopping by and leaving a comment. I hope you are able to get one! Right now the prices are higher here as well, because of the demand. Hopefully they will come down soon.
Hot water soup! Yummy! :)
Seriously, I bough a canner identical to that one a few days ago. My first project is canning butter.
LOL! Wow, you're jumping in the deep end! Have fun with your new canner!
@@StockingMyPantry My wife was taking a skiing lesson on top of Vail mountain while I headed down it. For her it was entertainment, but for me it was a mission. I was pushing 60 and had had a mild heart attack a few months earlier. So I was primed to do a "bucket list" sort of thing! She wanted to visit Colorado. I hated the cold and snow but I wanted to know what it was like to ski down a mountain! So I figured what the hell, and decided to do it. In retrospect, I should have picked a better one. The "easy" trails at Vail are more advanced than the more advanced ones elsewhere. And because I was unable to slow down, missed the turn for the easy trail and ended up on the intermediate. And my attempt to move to rougher snow to slow down made it worse so I ended up becoming airborne several times. After the first fall, when I broke the ribs, I didn't realize I'd also lost a a buckle on one of the skiis. So that caused me to fall again repeatedly until I fixed that.
By the time I was approaching the bottom. my ribs were starting to hurt pretty bad. Every fall was increasingly painful. But I was still having great difficulty slowing down. I'd learned the "snowplow" technique from youtube but it required the "slalom" which takes more practice.
When I was approaching the bottom, I zoomed past many people and a HUGE sign that said "SLOW", which I was unable to do. I was getting a lot of dirty looks and a few yelling at me. At the bottom I realized I had to stop even if that meant falling again, otherwise I'f run into the fence and other people. My final act of desperation was to jump and turn sideways and skid to a full stop, only a couple of feet from the fence. I was amazed that I was still standing! But I was getting the dirtiest of looks! But I took advantage of the opportunity to walk away being seen as a jackass instead of an idiot. :)
Thank you so much I watched this 4 time I'm canning mushrooms with your practice canning 😂😂😂😂. But thank you so much now on to string beans.
You are so welcome! You're well on your way!
Just got my canner a few days ago! It’s just like yours. Thanks so much for the video! This definitely helps make it less intimidating! Going to hopefully try this tonight or tomorrow. Thanks!! :)
Hahahahahah 🤣😂🤣😂🤣
I’ve been canning for years and I’m sleepy.
I’m canning at the moment using 15lbs and was just watching vids, but it was on 2x speed (I always watch vids at 2x) and I was ALMOST ABOUT to say that the fire is wwway waaayyyy too high!!!! I saw it jiggling like mad and forgot the video was on 2x 😂🤣😂🤣😂🤣😂🤣😂🤣😂🤣 I am sleepy. 13:43
LOL! This reminds me of a time I was watching a video and someone was driving in a parking lot. I got super stressed out because I thought they were driving really fast, and I was afraid they were going to crash or kill someone. Then I realized I had the video on 2x speed.
Thank you so much for this great video, and especially thank you for stopping the camera when doing repetitive things like filling seven jars. You gave us the best use of your time! I was given an older 22qt Presto pressure canner a few years back and have decided to learn to use it, not fear it. I've water bath canned and dehydrated for a long time, so much of this is the same in terms of prep, but not the pressure and timing. I've bought a new gasket, need to get the pressure gauge checked for calibration and then plan to can water first, too. Great video, keep 'em coming!
So glad to hear you're going to give it a try. It's amazing how sometimes in our minds we make things more difficult than they really are. It's true that you have to be careful, but it's not nearly as scary as you might think once you get the hang of it. I also just purchased a digital pressure canner which is more hands off, and I'm looking forward to not having to babysit it, but will still also use my stovetop canner since my digital canner only does 4 quarts at a time.
Oh so I’m feel the same way just got mine 1-2 weeks ago but I’m waiting for you r #2 video about canning I have watched a lot of CZcams video witch are sooo intimidating they use words I haven’t heard before in regards to the canning process you seem to have simplified it but you didn’t give a step two after you tried water bath thing so I’m looking for the second video of something simple like chicken broth or something with please don’t use lentils but whatever kind of beans you know you’re preserving and canning for the shelf life like soup and you didn’t put a video on that you started back with the dehydrating I understand that you’re great on the hydrating I have a oven etc. type of dehydrator but canning your first video you didn’t make a second and I know you’re better now with canning I see more of you
8:58 that was cute watch you "de-bubble your food"!
LOL! You gotta watch out for bubbles in water. :)
Thanks 🌷
You are so welcome!
And also when you have put actual food in the jars you need to wipe the rims of the jars to remove any oils or pulp of the food that have gotten on the rims of the jars. It is best to wipe the rims with a rag dipped in vinegar which will remove all of the oils and anything else that has gotten on the rim of the jar. Any oils or food remnant will prevent the lid from sealing properly.
Also put a little bit of vinegar in the three quarts of water that you had poured into the canner. It will keep the outside of your jars clean and Free of oils for any product that has come out of the jars under the lid.
Indeed! This was my first time, ever, and I forgot that step. Thankfully, it's not almost second nature to wipe the rims. I say almost, because on occasion I put the lids on, and the about three jars in remember, and have to take them off and wipe the rims. :)
Do you have your list? I couldn’t see past #13! Thank you! Kim
Why did you do 90 min for water (testing).
My first today.
My manual states 10 min for " hot packs"pints process at 5 pounds pressure.
I cooked my prepared, no pits, unripe peaches with water vinegar, sugar, honey. Tasted before pressure canning. For salad dressing. Still in process as I type this. Same here. learning...
I watched your YT because not sure about the placement of the regulator piece.
Thank you.
Have fun canning.
Thanks.
This was a super long time ago, so it's hard to remember. The time really doesn't matter in this case, because I was just practicing using my canner, since I had never pressure canned before.
I heard the fear in your voice.... just like me..my 1st time with canning . I feel if you can do it even though you were scared you did it...so cam I. Thank you.
Isn't it amazing how intimidating things are when we've never done them, and then when we finally do them, we find out they aren't that hard?!? You can do it! And, you're welcome. :)
I used to avoid my kitchen at all cost when my husband was canning. However, he's pretty lazy so I eventually had to do it myself. I was hiding behind my barstools around the corner, using long instruments to adjust the cooktop... and of course I was so tense a steel pipe would be envious....lol
I don't move it to another burner, I just turn the burner off. I don't think it makes any difference in the cooling time, or not enough to make any real difference. I live in south Florida and we have Hurricane, so when I canned water I put it up so when there is a storm I have good water to drink. Don't know if this will be good for you, but you did spend time to can the water and unless you need the jars for something why not save it.
Donald, thank you for your tips. Great idea on storing canned water. I think I'll give that a try!
@@StockingMyPantry I was pressure canning ground beef. My pressure caner holds I think 7. I only had 4 qts of ground beef, so I took 3 qt jars put filtered water in them leaving the head space. Put them in with the ground beef. I caned the water and filled my caner so the jars will not fall over.
I have maybe a dumb question-how long, after you put the pressure regulator on, did it take to start rocking?
The time is going to vary based on a lot of different factors such as the amount of water and your stove. As you use your canner regularly, you'll discover what is normal for you. :)
Debubbling 💧 😄
Hi I'm back again that water that you just processed is good just keep it it is distilled already and whenever something calls for distilled water you will have it.. One other thing is that if you ever come into a situation when like I said before the world goes crazy and there's no water in the stores you have water in your jars that is good drinking water as well.. I have a lot of water and quart jars for emergency drinking water but there's nothing wrong with that water it is distilled and you can use it to cook with and you can rotate it out I rotate mine because I cook with it and when my great grandbabies come over I gave them water to drink distilled water to drink God bless you but don't do away with that water it is good if they sealed. And there's nothing wrong with reusing your lids as long as they look good and you can tell that you can reuse them I reuse some lids but then you could consider me a rebel canner and we're still living my children are all grown and now I have a 16 year old that is surviving on what I can so does my husband. LOL God bless you you will learn you will see
I’m doing a practice right now before I put the food in there and wasted again there could be so many mistakes however I thought Colorado need a 10 pounds of pressure because that’s where I’m at to
If your elevation is 1000 feet or higher, you need 15 pounds of pressure.
Thank you for this video and those who gave helpful comments as well. Pressure canning chicken broth right now for the 1st time. Realized I forgot to remove the bubbles. What happens now??
With liquid like that, I think you should be fine!
Ive never pressure canned but would like to and bought one. I too have watched a few videos and one said it should rock about 4 times per minute ? Im afraid to do it because peopl all say different things about it
What I recommend is consulting the manual that came with your canner. You can also call the customer support for the canner and they can help you out. I'm not sure if you bought a Presto or what, but I have both a Presto and a Nesco canner, and have had good results from calling their support when I have questions. I totally understand why you feel nervous with starting, because I did as well. But once you've done it a few times, you'll find you gain confidence. Good luck with your canning!
When you open the lid of the canner make sure you have opened it away from you so that you do not get scalded by the steam
Great tip!
this has inspire me ty for ur steps n showing us but the link isnt for the pressure canner can u fix that
You're very welcome, and sorry about the link. Here's a link for it on Amazon: amzn.to/33GDir4 - you'll note that on the right it says, "see all buying options." So that is where you'll need to go. It looks to me like it's not directly available on Amazon at this moment, and I'm not seeing it other places as well. So the "see all buying options" is probably your best bet. Be sure to look at the star ratings of the sellers before making a decision. I'm sorry that there doesn't seem to be a better option right now.
Ty for this video. I have never canned. I want to learn how. My Mom canned . I am new subscriber
Thanks for subbing! Best wishes with your canning!
I just got the 16 quart presto canner/cooker from my old child hood hometown Walmart (about 35 mins away) after everywhere being out of stock locally,and too eager to wait any longer,I decided to just go get it and hit that trail down memory lane. I showed my babies and fiancé everything I remembered and told stories after stories. Went to the Walmart and had it already pre ordered on my phone for pick up and all I had to do is pull in the reserved pick up parking spots,check in,pop the trunk,and they brought it straight out to me and loaded it up. Off I went lol perks of covid I guess (trying to remain optimistic) lol but I have a question!- is there a minimal amount of jars to can/sterilize? I have seen videos of people testing their new canners with only one jar of water to see how it does,but others say there is a minimum? I’m confused here. When I upgrade from my presto I will get the all American (hopefully) so then there are no seals/gaskets to oil/clean/replace ! Thanks for sharing this wonderful video with us!
Hi @Rope-a-dope! I totally hear you on pick up! My husband and I live with my soon-to-be 90-year-old mom, and we didn't want to risk going to the grocery store (especially before we were all vaccinated). We started grocery pick up at a Walmart near us and now can't imagine grocery shopping the old-fashioned way. We've also done pick up for other items and it is indeed easy!
Regarding your question, it's always good to run a full canner. So if you don't have enough of whatever it is you're canning to fill up the canner, put in some jars of water.
Congrats on your new canner. I hope you enjoy it!
@@StockingMyPantry awesome thank you so much! It’s much obliged! We are indeed enjoying it thus far and I know right? The future is here lol technology has certainly changed and now grocery shopping will never be the same for us! Can’t even imagine how it’ll be in another 5-10 years! Thanks again!
I also can water to “proof” used jars. Ew out of the box jars I don’t worry about but if I get used jars from someone else I always can water in them first.
Jill, great idea! Thanks for the tip.
What does that tell you?
@@donnarichardson5834 it ensures they are sterile
Canning water was a good idea 💡
Thank you! It's a great way to practice. When I first got my Harvest Guard lids, I canned water to learn how to use the lids since the process is different than with the Ball/Kerr lids. Also did it when I bought my smart canner, since the process was different than my stove top canner. It takes the pressure off since you're not risking anything, and it costs you nothing if it fails.
Me stealing your notes for personal use😁
Can i pressure cook quart jars in my 16 quart canner?
Yes, you can pressure can quarts in the 16-quart canner. However, you can't water bath quarts in the canner. You can water bath pints and half pints in the canner. This is due to the height of the canner. Quart jars fit in it fine, and thus can be pressure canned, but there isn't enough room to cover them with water which is required for water bath canning.
Your weight is a dancing a little too fast majority of the time it will stop and then it starts up again and sometimes it'll stop again and it'll start up again and that's the way it's supposed to do not stop and stay stopped but it stops and it starts until it really reaches its pressure you didn't wait for the little bubble in the back to pop up you put your your weight regulator on right away after the 10 minutes so your pressure counter really did not come up to pressure but since you're new I really enjoyed your video and how you explain things so I pray to God that you pick it up and don't ever let it go it works wonders and it'll put food on your table when the world goes crazy like it just did a couple years ago when we started to go and get into this mess but God is with us so I bless you and you have a great day
It is best to just turn the heat off under the canner. Do not try to move the canner. Just turn the heat off under it and let it come down naturally to zero pressure.
That is a great tip, thank you!
The magnet stick IS DOUBLED as a DE-BUBBLER
That is awesome, thank you!
What did you do during those 90 minutes? We must know!
Hmmm. . . considering that I made this around 5+ years ago, I have no clue! I should have listened to my mom when she told me to keep a daily dairy. :)
How long did it take for your weight to jiggle. I have the same canner and mine seems to take forever!
Great question, and I agree that it seems to take forever. I can't give a specific time, though, because it depends a lot on things such as the heat of the water you use, the heat of the stuff you have in the jars, etc. It definitely takes longer if you are doing a cold pack recipe, starting with cold water and cold food/liquid in the jars. But with a lot of water and having to get things hot enough and for the pressure to build, it's not a fast process, for sure!
How long did it take for the steam to come out of the vent?
It's a long time since I did this, so I can't recall. But it's going to be different for everyone based on things like the temperature of the water that you put in the canner, the temperature of the product in the jars, and the heat source - how high it's turned up, etc. Having said that, since you use a lot of water, it's not a fast process. I find it generally takes a good 15 minutes or more for me. Your results may vary. :)
@@StockingMyPantry thank you. Great video.
@@lisaboudreau5390 you're very welcome! Thanks for your kind words. Good luck with canning!
Can I use my old lids?
Great question! It's best not to, because they may not seal properly. You can buy reusuable canning jar lids through Harvest Guard or Tattler. They are more expensive initially, but in the long run can save you a lot of money.
Just one comment. After filling a jar, wipe the rim with a paper towel dipped in vinegar before placing the lid on.
Great tip, thank you! I do that now, but as a beginner didn't know. It's definitely an important step!
When you waited the 10 mins did you lose water out of the lid.
Just steam, and because of that some water droplets, but not enough. This is normal, and there is still plenty of water in the canner. Just be sure to follow the manufacturer instructions for the amount of water to use.
For some reason my pop up vent on the Presto canner won’t stay in the canner. It pops out of the canner. Do you know why this is happening?
Hmmm, so sorry to hear this! I haven't experienced it myself. I recommend calling Presto because in the few times I've called them, they've offered me excellent support. Sorry that I can't be more helpful!
The same same happened to me, pop up vent stay up all 75 min ..not sure if my jars got done right now
@@nathoh7273 I figured out the problem. The pop up vent was not properly screwed in from the inside of the lid. Once I screwed it properly, it worked perfectly.
@@angelasbusybeesgardenandho4627 Thank you.. I will check mine tomorow, just bought canner ,so learning how everything works
@@nathoh7273 if you have any questions, please let me know. I would be happy to assist.
I have the same problem lol
I didn't see you wipe the rims off before putting the lid on.
You are right! This was my first time canning, and I forgot. I suppose with canning water, it doesn't really matter, but it was just an oversight on my part.
One other step is to wipe the lip of the jar before putting the lid on with warm water and white distilled vinegar
Yes, thank you!
How was your water?
I'm sorry, I don't understand the question.
How much water do you add to your canner? Nobody ever tells how much that is?
@JusJukin Allen she said 3 qts of water but there are lines in your pressure canner... fill water to the first line in the canner
Kisha, thanks for chiming in.
I recommend reading the manual that goes with your canner, because there are different instructions for different canners. That's just good advice in general, so you are sure that you know how your canner works.
@@StockingMyPantry My canner instruction book sucks - doesn't say how much water to put in the canner - the first mark is halfway up the canner and the second mark is 1/4 of way from top. Barton 22 qt. I watched one video that said 2 qts and this video says 3 qt. HELP!
@@sherillpowellbalsley9409 this is a tough one. I think I would go with 3 quarts of water for pressure canning. That is pretty standard. If you use the canner for water bath canning, make sure to cover the jars with an inch or so of water.
@@StockingMyPantry thanks....went with 3 quarts of water....canning sloppy joe mix and will know in an hour or so if I run out of water! Thank you for your quick response!
You should have waited for steam to come out for 10 minutes BEFORE you put the regulator on.
thank you! I have since learned that. Appreciate your comment. :)
I'm confused. She did wait 10 mins before adding the weight. Just watched it twice 10:32
Where is the gage?
This type doesn't have a gage. The weight is what regulates the pressure.
No reason to move it. Might take a few minutes more if you leave it. Just my opinion. I think you did great. You know its not a bad idea to can water it will last for years and you know its good just in case.
Thank you for sharing, taz man! I think you are absolutely right!
Hi ..i just started today with the same pressure canner and the regulator never rocked, AT ALL! I just shut my canner off and am waiting until tomorrow morning, then reprocess.
Anyone have an idea of why regulator did not rock??
TIA!!
i'm having the same problem. My presto pressure canner has a gauge also which says i'm at 12 pounds pressure which I want, but the regulator doesn't rock. Guess nobody can help us
@@terrigawlik949 i will try again, letting it go for 30-40 minutes to get to pressure, maybe not quite on high
@@terrigawlik949 i tried again today, still didn't get up to pressure. Read my booklet again and it says if your stove OR burner is not level, it can interfere with the pressure...SOOOOO, i am going to adjust my stove legs (it is higher in the front) and see if it makes a difference to get the canner to pressure proper before putting weight on.
@@terrigawlik949 i got mine to work!
Emailed Presto left my phone # and they called me and walked me through everything.
There is a 1-800 # you can call 😊
Just search Presto Canning Co
Good luck!!
So sorry for my delayed response. Since I published this video so long ago and since I haven't published any new videos for a long time, I neglected to check for comments. So glad you were able to solve your problem. I also called Presto once when I was unsure of something and they were very helpful. Makes me even more happy to own a Presto!
Enjoy eating those..hahaaha.
Me too... About it being scary.
Were you able to overcome your fears and give it a try? I think it's like anything in that once you do it a time or two, you realize that it's not all that scary, as long as you follow the basic principles.
Yes I did. Watching the video and more videos has helped. What motivated me more, was the pandemic and talks of a food shortages. Ive canned, potatoes, soups, beans, sweet potato, string beans, squash, and carrots. And I even used a water bath canner to can apples, pineapples and grape jelly. It became addictive, I had to stop. Thank you.
Your video helped me believe, I can do this and I did.
@@MericiaTheWellnessSpeaker I'm so glad to hear that! It's amazing how simple things are once we get over the initial fear. :)
I paid $180 for mine and it don’t even work I followed many instructions and the pressure won’t even hold I’m so disappointed
Oh no! Can you return it? I'm hoping it wasn't a cheap knock off. That has happened a lot when it comes to canning products. I know a lot of us have purchased lids that are supposedly Ball/Kerr and they just aren't the same. I'm sure hoping that didn't happen with your canner. I would definitely see about returning it.