Відео

Thanks for the simple easy instructions. I have been using mine for over a year and could not figure out how to stop the siphoning of my liquids. I had been used to the old-time canners as a teen in the seventies, that the weight had to rattle constantly throughout. Well, it turns out by doing that instead of a few rattles a minute, I was over boiling, over pressurizing and siphoning off my liquids... Thanks again...

Excelente explanation! thank you a bunch.

THANK YOU!

Excited to see another gardener in Canadian Zone 3 😊.

At around minute 4 you state that the heat is on high. Then at minute 7:30 you point out that the stove if turned to low. I did not see you make that temperature change in the video. When did you make that change and why?

leaving the labels on was a bad idea. if you do that for too long, the metal discolors slightly where the labels are.

Ive always been told to cover the jars with water to process. Is this not a big deal?

I read that you are supposed to boil and soak the rings before you use them.

I’m at 13 lbs, it’s hard to get there with my presto regulator

I have a question about half-pint jars. I have some Ball half-pint jars I'm going to use for pressure canning (the tall half-pint, as opposed to the squat ones). I've measured the bottom of the thread on these and regular pint and quart jars - the bottom of the thread is a 3/4 of an inch, and a full inch of headspace is pretter far into the jar. That seems like too much headspace. So for these kind of jars, perhaps adjust the headspace to 3/4 of an inch or slightly below?

How long do you water bath tomato sauce

Hello! I just found you! I love your garlic canning video. Could please give me exactly the recipe? Thank you so much.

How much lemon juice do I use for each jar of tomatoes?

I actually found that I liked sour tomato juice. I took tomato paste and mixed it into a drink, but added ascorbic acid for health. So it is fine if there is a bit too much. Why do canning priests from the Extensions tell to boil the juice for 40 minutes if we already acidified it? We will nuke good nutrients and give the gas meter a good exercise, and maybe the ceiling paint peeling.

Thanks 😊

I am a new subscriber, and I have to say your canning videos are impeccable, they’re to the point understandable and easy to follow. You have explained absolutely everything. I’ll be binge watching most of your videos lol this evening. Oh, I have one question… Is there a specific type of potato that works best for canning?😀🌸

Thank you for this video. I just purchased a 21 1/2 quart all American and can finally feel on afraid to use it. Lol! By far this is the best explanation on how to use these counters. 😀🌸

Your garden looks great!..👍🏽

What are you using to cover your cabbage? Thank yoy

❤

I first time canning tomatoes and I never added citric acid or vinegar

I'm so glad you're vlogging!! Garden looks great. Topey is so cute!

Glad to see you back - it is a lot of work both gardening, canning and maintaining a UA-cam channel not to mention being a mom. We will watch what you have time to edit and post ❤

I hope you see my comment .This is a good and helpful video

Do you count a continuous jiggle for like 5-10 secs as 1 jiggle? I ran into this with my new 921 canner & I’m a beginner! Please help! 😩🙏🏼

I just found your channel today. I am sad to see you do not have any new content in the last 2 years. I subscribe today too. Thanks for your video's !

I just threw out jars and jars and jars of stuff with a ph of 5. I’m done. Whatever the acid is to get it right I can waste anymore food trying it figure it out.

Is the 4 jiggles per minute the same at 15 psi?

Mine will come in tomorrow I will test it

All lids must vent or the jars will explode!!!!!!!

I noticed you didn't de-bubble - is this not required?

So how to use 5, 10 or 15 lbs regulator?

I have cast iron burners, such a learning curve. Beyond stressed out. Thank you for your video. You are a great teacher.

Excellent Video! I'm had to replace my old Mirro canner so I got an All American and i struggled to switch over to the other jiggler. Thanks, this gave me lots of knowledge!

nice job

I know there are regular-mouth and wide-mouth jars. Do you have to adjust your headspace when using wide-mouth jars? For example, 1IN of headspace in a wide-mouth jar woudl imply more air volume from the liquid to the lid compared to a regular-mouth jar. Thanks!

What I just heard was lots of bad advise most likely due to being new at caning and not knowing the proper words or reasons of what was said. Tatler lids are not snugged down tight when added they are very very finger tight then when removed after caning tightened down hard! Vinegar is not added to help keep jars clean should a jar siphon! a couple of tablespoons (TBS) of vinegar is to assist the with water used inside the caner. Mineral deposits can cloud the outer glass of the jars and also minerals can build up inside the caner over time. Less scrubbing of the caner over time as those minerals build up BUT it will also shorten the life the gasket of a PRESSURE caner with a gasket unlike a water bath pot/caner that has no gasket. If a jar does siphon no amount of vinegar with prevent that its the heat being to HIGH for to long that can make jars siphon. Reduce the heat a bit once full rapid boiling has taken place. GET THE FACTS from those that have caned for decades. As for waiting 5 min to remove jars from a water bath or pressure caner its to not shock the very hot jars with the sudden temperature change. When the heat is turned off and the time is right to remove the lid you then wait 5 to 10 min. to remove jars to a dry TOWEL OR MAT that won't have a sudden reduced temperature like a counter top or wooden board as recommended here. A jar sitting on a cooler surface like a cutting board could make the jar crack. A DRY towel or mat made for caning is the best choice not a cold room temp cutting board! You are most welcome to all that read till the end of my comment. Happy caning to one and all!

This is the best information I have watched so far. Thank you so much

Thank you for explaining the altitude; I’m a newbie to canning.

Thank you,, I always worry about my head space.

Thank you so much! Canning tomato 🍅 sauce for the 1st time today. So I needed this info! Grateful!

I *can* my applesauce in my 1930's, as I progress with the fallen apples' quantity, I am into my 1940's jars and onto canning my apple cider in my 1950's jars. My family's Era of glass canning jars. SunShine Farm Alma, Ontario.

So I just got an AA and did my test today very nervously. I am at 15 due to elevation. If my weight is jiggling correctly I am bo longer at 15 on gauge. If I turn down heat to get the 1-4 jiggles the pressure gauge is no longer at 15 PSI. I am very frustrated. Does it have to BOTH read 15 PSI and do the 1-4 jiggle a minute simultaneously? How do I correct this issue if thats the case? This is brand new & was my first test.

🙏🏽 Thank you 😊

What size is your pressure canner?

I can't see the steam with my All American. I can feel the constant air movement out of the vent pipe, but is so easy to miss. What is this "steady stream of steam" anyway and how do I tell it apart from air?

😌 "PromoSM"

keep it goin! heirloom

Love this quote - so true - my soul is always happy when in the garden

Get into some heirloom direct sow along with your f1!