Prepper Pantry stocking- pressure canning sausage in my Nesco Electric Pressure Canner!
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- Опубліковано 4 жов 2024
- #canning #shtf #prepperpantry
Hi guys! I was so excited to get a Nesco electric pressure canner a few weeks ago, and I finally got a chance to try it out! I wanted to pressure can some ground Italian sausage, so when I found some marked down I jumped at the chance.
The Nesco is a great little canner for when you have smaller batches to do, which I do often. It could also process the overflow when you have just a few too many jars for your larger canner. It also has many of the functions of an instant pot so it can do double duty!
Here are links to some of the products mentioned or used in the video:
Nesco Electric Pressure Canner: amzn.to/3B8Duv5
Meat masher: amzn.to/3FbHIEJ
Tomato Bouillon: amzn.to/3D64VWZ
Canning funnel: amzn.to/3uCKD4H
Canning tool set: amzn.to/2YlCCoT
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This canner is so simple, and the size is perfect for me.
I have 2 and use them all the time. So easy and simple to use
Hi! I just got this canner, too and was afraid to use it. I followed along with you each step of the way. It helps to be aware that you may hear jars rattling and lots of steam sputtering and hissing; Don’t be scared! I’ll edit this comment once the canning cycle is done to share my results. Thanks for the clear information!🥰. Edit: my canned ground beef came out great! I probably could have packed a bit more in each jar, but now I know for next time. This will be perfect for soups, drained for tacos, spaghetti sauces, lasagna, whatever. I did raw pack chicken today and that came out even better. Thanks for taking the time to walk us all through this. I feel such a sense of accomplishment . Best wishes 🥰
Aww thank you Katherine, I'm glad to hear it was helpful and I hope your jars come out great! ❤
How long does the meat able to stay on the shelf doing this caning trick
@@Chris_Anderson I’ve had canned meat on the self for about a year now. I recently opened a jar of pork and it was great! The jar was well sealed and the contents fresh and delicious. I would guess you can keep meat for a couple of years as long as the jars are sealed and stored properly. I don’t have any meat older than a year right now, so I can’t comment personally. I hope this helps.
In my humble opinion You did an excellent job with that multi-cooker. And it sure has a ton of other uses in a family besides small-batch canning, too!
I LOVE this canner!! No problems using it.
I LOVE this canner. I trust it's safety, hands down. It is small batch canning. Meat on sale..got it! Small Garden yeild..got it! I can can, what my budget allows. And I see no difference in end product from my Presto. I have had it for over a year, and it is just a dream for a prepper on a budget!
The soup looks perfect. It might be fun to assemble the soup, put it in jars, and then pressure can the soup. I'd welcome a ready-to-heat'n'eat soup like that in my own pantry.
I love my smart canner, mine is the older Carey branded model. You did a terrific job demonstrating it.
Yes canning the completed soup would be great too! 😊
Just rec'd my Nesco Electric Canner. Your video showed me a usage I hadn't thought of - - with 2 freezers full of meats and some veggies - - and living in the country in WV - - canning some if not all of the freezer meats -- would be a wonderful idea -- it's just me but son, DIL and grand live close and are not preppers -- thanks for the idea.
Amazing video, so many people have misread the Manuel on the E10-E0 pressure valve but you explained it perfectly! Hopefully all new canners will watch this video!
Thank you so much Angie, I'm glad you found it helpful!
Greetings from Singapore. Great information. Please have a wonderful night with your family
New Subscriber & have enjoyed your vid's. I own 2 CAREY brand (which makes NESCO) electric pressure canners & LOVE THEM! I originally got one to can small batches of leftover soups/stews, meats, etc., and started using it alongside my stovetop pressure canner. A few months ago I lost two chest freezers FULL OF MEAT I had been stockpiling for hard times coming. They somehow got unplugged when my husband was rearranging the utility room. HORRORS is all I can say about that loss. I decided then that I was going to start canning everything I had left in the 3 other chest freezers I had so as not to have THAT DISASTER happen again. PLUS with the uncertainty of a potential grid down scenario, I didn't want to be frantically trying to can up everything in a panic situation...to many mistakes can be made in a rush. I got a 2nd CAREY because of the ease of not having to babysit it (except during the first steps prior to putting the weight on AIRTIGHT). I could then free up my time for preparing veggies I dehydrate & vacuum seal. The ONLY PROBLEM I have had with the electric pressure canner(s) is if you use them alot in back to back canning sessions, the control panel seems to go a bit wonky and you REALLY have to watch it. When it is in it's wonky stage, it will sometimes not go all the way thru the E10 countdown to E0 to put it on airtight and may stop at E6 or E3, etc., not beep and start the rotating lines before going to the time you set for it to pressure can. I called the company and they told me that sometimes it will not need to go thru the 10 min countdown if your unit is still warm/hot from the previous canning session. I know the jars are very hot after waiting an hour after it is finished & you open it. Steam will also come from the unit and the water is still very hot. I asked the company WHEN WOULD I KNOW WHEN TO PUT THE WEIGHT ON AIRTIGHT if it doesn't go thru the entire 10 min countdown and BEEP with the E0 flashing. They said when it stopped the E10 countdown, regardless of when it stopped E8, E5, E3, etc., to put it on airtight as it had already exhausted the air to reach the pressure needed to put it on AIRTIGHT. Everything works correctly from that point and I've not had one jar NOT SEAL and all food/meat is bubbling when I remove it from the canner. (You will NOT be able to open the canner if you do not wait the one hour after it is finished. It will be LOCKED just like your stove top canners that have the valve that drops when it has cooled enough to open). If I do not use my unit(s) but for one canning session or maybe two then it sits overnight or several days before I use it again, it will work as the manual indicates and go thru all the steps like clockwork. It is just when you use it for back to back canning sessions (3 or more-which I've done several times) that the control panel does a bit different from the steps the manual indicates. I don't know if the NESCO brand indicates to use WIDE MOUTH JARS ONLY but my CAREY brand does (which as I said, makes the NESCO brand) and the reason for this is the regular mouth qt. jars are a shade taller than the wide mouth qt jars and you will not get a good seal and steam will start escaping all around the rim of the canner. A way to remedy this is to turn your canning rack upside town where the feet are pointing up. You still have protection with the wire rack so the jars are not sitting directly on the bottom of the canner pot. You can also use the other rack for stacking half pints and it give you the little extra space needed to be able to can regular mouth qt jars. I can get 4 regular mouth qts and a regular pint in using this method. I also like to use the pint & a half wide mouth jars for some of my meats (chicken, especially) as it gives me the perfect serving portions for just me & my husband. BUT, they too, are the same height as a regular mouth qt jar and if I use the inverted canning rack or the separater rack for stacking, I can get 5 pint & a half jars in with a perfect seal. Otherwise you can only get 4 pint & a half jars moved towards the center of the canner pot for the canner lid to seal properly. Also, the numbers on the inside of the canner pot are in measurements of cups. When I wash out my pot that may have juices that escaped from the jars when canning, you can just fill the canner pot up to the #8 and it is your 8 cups of water. If you are canning & you need to add water for the next session (and the water is not contaiminated with juices, you can just add water up to the #8 to have your 8 cups of water. I normally change my water & wash the pot after each batch, regardless, return the canner pot to the unit and use my pull out faucet from the sink to fill the canner to the #8 mark as it sits by my sink. The 2nd canner sits a bit too far & I have to use a pitcher to fill up to the #8 (for 8 cups of water to process). I am one that will sit and listen/watch a new product I'm using to know the sounds it makes as well as watch the control panel LED screen & keep notes til I am confident enough to use it without babysitting it. You will learn the sounds (steam exhaust, beeps, etc.) and know automatically when to do the next step, which is important when using it consecutively in several canning sessions & your control panel LED screen may not go step by step by the manual. I have hot packed & cold/raw packed-boneless & bone-in meats (like ribs, porkchops) & all meats from beef, chicken, pork, turkey, rabbit, fish, shrimp, soups, stews, chili, and made evaporated milk from whole milk. I even made meatloaf in widemouth pints (with veggies, eggs, tomato paste, panko bread crumbs & seasonings which lessened the denseness of the meat so the heat could penetrate to the center when proecessing. I have gotten several friends into prepping by pressure canning foods that were scared to death of a stovetop pressure canner by recommending them buy one of these electric pressure canners. They could start off with small batches & have a feeling of accomplishment to give them confidence in themselves to do more. A couple of them are now confident enough to venture into stove top pressure canning. Yes, I spent a lot of time explaining headspace requirements, debubbling, times to pressure can pints/qts, adding liquids/broths or when not to, cleaning rims with vinegar to ensure a good seal, AND to purchase a Ball canning book, etc. I feel I have helped get a few more into being more prepared and self reliant that would otherwise have nothing to fall back on in hard times, regardless of the nature.
I recommend the electric pressure canner whether it is the NESCO or CAREY or InstaPot (Max or Pro, whichever one has the pressure canning capability). It is good for beginners as long as they have some basic knowledge of canning or has a BALL Canning Book or other similar quality pressure canning info. I've canned for YEARS (I'm 65 yrs old) so it is almost 2nd nature to me. I did have to do some STUDYING & RESEARCH when I got to the freezer that had all my butter & cheeses in it I wanted to can up. Butter was easy but don't think I will be canning any more cream cheese or cheddar, mozzarella, Velveeta for a WHILE. Takes too long to melt it IN THE JARS then get out all the air pockets & not over waterbath can. But at least it is now fairly shelf stable for a while if we lose power or the grid. I'm in hurricane ally in southern AL so we are constantly having either direct hits or brushes with some sort of tropical entity. At least I won't have to worry about keeping those freezers charged/frozen anymore if we lose power for many days or weeks.
So sorry for such a long comment but wanted to let you know of my trial and error experiences with the CAREY-NESCO electric pressure canner. You will get spoiled to using it, I promise! LOL! Have a super blessed evening and thanks for this vid! Looking forward to your next upload!
Wow, thank you so much for all the additional information about the electric canners! I appreciate that from someone with so much experience and I'm sure I'll be referring back to your comment! ❤ I totally hear you about the freezers, I also have lost contents of a freezer and trying to become less dependent on my freezers is a big part of the reason I got into canning meats! Did you mention you have canned cream cheese? I've been wondering if that was possible. I know people can milk and butter but I'd never seen anyone do cream cheese add that's something I use so much of!
@@wickedprepared Yes, I have canned cream cheese, successfully...about 48 half-pints & counting, LOL! I can not cook a lot of my meals & creamy soups without cream cheese PLUS I love it on a hot, homemade bagel! Canned cream cheese looks, tastes, and has the same texture as normal softened cream cheese. If you prefer it chilled for use on crackers with a topping or making a cream cheese loaf with a topping for a party, just stick the jar(s) to be used in the fridge to chill before use.
To process, the easiest, fastest way I do it is to take it from the fridge, unwrap, cut into chunks & put in a covered bowl to soften to room temp (melts quicker) & put it in jars in a simmering pan of water to melt. You will have to keep adding water (I keep a kettle of boiling water on the stove for this) as it does evaporate. Use a pan, either a deep fry pan or a long pan to stretch across two burners if you are doing a lot at one time. Keep the water level up to about halfway up the half-pint jar. As it melts you push it down & add more until you get to 1/4 inch headspace. You must get out all of the air pockets so there is a lot of smashing down during the melting process. I use an oven mitt & pick up each jar from the simmering water to do this so I can actually SEE the air pockets. Some just leave the jars in the hot water and do the smashing (sorry for the lack of a better word to describe this process) but I find that technique a bit of a hazard for a potential burn or knocking over some of the other jars & contaminating the contents, which I've done. I use a small very flexible, solid one-piece plastic spatula (the debubbler/headspace measurer in your canning supply kit is good but not as flexible as a spatula) to do this and you can actually hear/feel it burp as you press down & an air pocket is released. After it is melted you remove the jars from the simmering hot water, clean the rims with vinegar, apply lids/rings & put it in an already hot water bath canner. Bring to a boil and process for 10 min. Yes, there has been some controversy over the safety & shelf stability of canning cheese/cream cheese but in an article, I read someone had researched the ingredients of several kinds of cheese & found there is enough acid in them to be safely water bath canned. FDA evidently doesn't want people to can cheese/cream cheese and to just continuously buy it fresh at the current market price...you know how some of their regulations just don't make sense except to pad pockets. Some people will still argue with you that it is not safe & you are putting yourself & your family/friends at risk. One person has been doing it for YEARS and has not had one incident of sickness from consuming cheese or cream cheese processed using this method. (DISCLAIMER: "I am not telling you to do it this way, I'm just telling you HOW I DO IT.") If you can cheddar cheese, use MILD cheddar as it tends to be more like cheddar (tho a bit more rubbery than fresh out of the fridge but still edible & usable to either slice, grate or put in soups). The sharp(s) tend to be crumbly, but still usable if you don't mind the looks of it. I have found leaving the jars submerged in the water bath canner til the water cools prevents a lot of the separation of the oils, which some have complained about, as it will NOT be possible to get it incorporated back into the cheese once separated. Only use wide-mouth half-pint jars, which allow heating thru the center and also allows for easy removal from the jar. For cheddar & other block-type cheese, just take a plastic knife or similar plastic utensil, go around the jar to release the cheese and it will just pop right out. Then slice for crackers, grate for casseroles, tacos, salads, etc., or chop into chunks to add to soups, etc.
I'm a BIG coffee drinker but prefer liquid creamer so I've canned up MANY PINTS of evaporated milk. I use it for cooking as well BUT got to have liquid creamer. You can get flavored syrups to put in the evaporated milk if you like the flavored creamers (TORANI has an excellent selection online for these or can sometimes be found at some WORLD MARKET stores). Just don't add the flavoring until you open the already processed jar of evaporated milk. Adding it before processing sometimes gives it an odd taste or kind of OFF TASTE...like using some fresh herbs when canning, best to leave them out til you use the canned goods then add the fresh or dried herbs to prevent that off-taste.
Regardless of what anyone says, I am going to have my cheeses of ALL KINDS in my pantry. When the supply chain breaks completely, who will be the wisest & have GOOD FOOD to eat instead of depending on the powers that be for rations of what & when THEY want you to have...and LORD KNOWS what that would be...some lab-made frankenfoods void of any & all nutritional value???? Do your research...it's a scary world out there right now!!
GREAT post Deep South, lots of good pointers and things to expect. Thanks so much! ;-)
@@loopev You're welcome! Just wished I had had some of these tips to look for when I was scratching my head wondering WHAT TO DO NEXT. I am glad I took the time to watch for oddities and take notes to be able to help others & to figure out some of the quirks with these new electric pressure canners. As we all know, those USER MANUALS are very vague with instructions and never go in-depth with TROUBLESHOOTING problems leaving you CLUELESS and even MORE CLUELESS when you call Customer Support for answers. I knew more than THEY DID several times when I called with issues. In my opinion, HANDS-ON EXPERIENCE and PROBLEM SOLVING from REAL CUSTOMERS is much better than from someone sitting behind a desk that has never TOUCHED or OPERATED the products they promote & sell. I'm glad I could help others and that my HEADACHES of TRIAL & ERROR fixes were not in vain! These electric pressure canners have been a lifesaver for me, being a senior (with years of canning experience) to be able to pressure CAN again with the physical limitations which left me unable to stovetop pressure can. I believe in PAYING IT FORWARD, even if with just words of knowledge & experience to HELP OTHERS! Blessings to you for your kind words of praise to me!! Means a lot these days!
@@DeepSouthBamaGRITS You are so welcome. Thanks again. ;-)
I purchased the InstantPot Max so I don't have to baby sit.. game changer. lol
YES. IM A PREPPER, LOVE YOUR VIDEOS!
Yeah!! Thank you Terri!! Prep on! ❤
Great video keep up the good work
The soup looks so good. Thank you for showing us the process while the canner was doing it job.
Wonderful video with showing how to use what is being canned.
Thank you so much Denise! 💓
I got my Nesco today! Very excited to use it! Doing hamburger tomorrow and hopefully potatoes the day after and then another day, carrots! Then plans later on for chicken and veggies 1 jar meals in pints. Your video really helped me understand what to do!
I did carrots today and burger tomorrow!
great video 👍👍👍
I love my nesco,the only way to go for me
Thank you, new to your channel and just bought a pressure canner. 🥰
Great video!! Thank you
I’m guessing we can can the lentil soup, as well. I just ordered this canner to can turkey stock after Thanksgiving. (I’ve lost way more stock to freezer burn than I like to admit. 🤦🏼♀️) This was an awesome tutorial, and we have access to a pork center where we live and can get bulk sausage for a really good price. Thanks for this!
I am always glad to see an excellent tutorial on using the Nesco canner. And you're right it it's not completely hands-free but if you watch it closely it's a wonderful tool. Thanks for a wonderful video.
I want to tell you how HAPPY this video makes me. I quit following any UA-cam canner that says electronic canners don’t work. I’ve been pressure canning in my instant pot MAX for three months. (the ONLY Instant pot you can do canning in). I was terrified of any other canner and my MAX has been a godsend. I feel so accomplished. I’ve canned chicken, ground beef, beans and carrots.
I read some great reviews about this one so I jumped in and got it and even though I've only used it once, everything sealed, I didn't have siphoning...sometimes I don't even get those results from my non electric canner! I am excited to have this! Thanks for watching and for the comment, I'm glad you enjoyed! ❤
@@wickedprepared I also loved that you mentioned @RoseRedHomestead . She is EXCELLENT at testing canners. Someone I used to follow said she is not qualified to test. REALLY??? I’d rather trust her than some government entity! She’s a professor!
@@yarnprepper oh my goodness! Yes I just discovered her and I think she is fabulous! 😍
@@yarnprepper She is one of the BEST and has the equipment to do all the testing on the electric pressure canner which I believe was the InstaPot Max. She gives you FACTS & RESULTS of her testing and ON HAND USE so to me that is much more reliable than just words from a gov't entity. PLUS she cans meat & other foods FOR HER FAMILY to eat with it so with her knowledge & expertise, why not trust & believe her? With all the inconsistencies & falsehoods going on in our country right now with this "illness", I don't trust ANY OF THEM in ANY Department for reliable, SAFE, CORRECT information!! BTW, CONGRATS on your big step & success with pressure canning. I promise you it will become an addiction...but a good one, to get prepared for whatever comes in the days ahead! Baby steps are better than NO STEPS and I'm proud you took your 1st step into a new world of food preservation!
@@DeepSouthBamaGRITS thank you very much for your encouragement! Yes I am addicted. Now that my garden is finished for winter , I am concentrating on canning meats. I would never be canning had it not been for the generosity of @AlaskaPrepper. He sent me MAX . He has an awesome channel . I so agree with you . I Don’t trust “ them” either .
Thanks Jara for this great info! I did tried canning last year for the first time. Using the water bath method. Going get more into canning this year. My mother and grandmother canned everything, but I never learned from them, which I wish I would have, but I learned from your great videos! 🍅🌶🫑🥒🥒🥬🥦🍆🥕🌽
That's awesome! You CAN do it, Tim! 😊
Thank you so much for sharing! Your video is clear and easy to follow. Informative and visually pleasing. I use my instant pot pressure cooker everyday and I make instant pot recipe videos too so I am always on the look out to see what everyone is using their instant pots for and this is exciting. Canning is something I haven’t tried but have thought about a lot. You make it look easy I’ll have to give it a try when it’s time to harvest my garden You taught me something new. Id love to continue to learn from each-other.
Is your insta pot a pressure canner or just a pressure cooker? A cooker can't be used to can.
Thank you so much for this video! I've been watching videos for this canner, but what I really appreciate about your video is you showing everything step by step. I've never canned, and I know you said it's probably best to learn with a stove top canner, but I have a glass stove top that I can't use with a regular canner. This soup recipe looks so good and I'm definitely going to try it along with canning the Italian sausage. Thank you!
Oh Beth thank you, I'm so glad to hear this was helpful! This canner is a great option when you can't use your stovetop!
If you use the tall skinny pints you can get seven in there. Or even just three tall ones and four regular ones.
Just ordered one through your link. Thanks for the very valor in down. I’ve been on the fence until I saw your video 🥰
Thank you I'm glad I could help! You will enjoy it! ❤
Thank you for doing this video. I just learned something 😌
I’ve never heard of a meat masher!😍
a must have !!!
I can't wait to try the soup.
I hope you enjoy it, we love it! ❤️
Just course have you used regular mouth jars since you’ve been using this canner? Not sure what the wise mouth would make a difference 😊
How long a shelf life does these canned meats have?
Great video! How long will the sausage last on the shelf?
I noticed that 8 cups of water only comes up to the 6 marker in the nesco. Should I just stick to my US 8 cups?
Yes, that's what I do!
Do you think we could use tomato powder from dehydrated tomato skins instead of bouillon? I’m considering powdering my skins again this year.
Did u hear your jars before putting your meat in them ? Did u heat your lids?
Also thoughts on bone broth in this?
I thought you were going to show how you pressure can with out electricity?
I have a question.can dehydratrd sweet potatoes ( yams) be canned? If so for how long?
How long does the meat stay good to eat on the shelf doing this life hack
How long will the meat stay shelf stable?
As long as the seal holds it can stay good for years!
I just started canning and I use and love the Nesco. I have never pc with a pressure canner. I bought the 23 quart canner and blew the compression gasket first time using it. I’ve watched lots of videos and I understand everything fully,except for what to cut the stove on to start the canner. Nobody shows or tells that. Evidently mine was too high. Please help!😞
Oh no! Are you talking about what you set the stove to before you put the jars in or once the canner is all loaded?
@@wickedprepared yes😂 I know it sounds stupid but that’s my question.🤗
@@wickedprepared once the canner is loaded to bring it up to pressure.
@@reneesouther6076 not stupid at all!! I was just trying to clarify and make sure I was thinking about the right thing! I actually keep my stove lower than I would have thought, right around the half way point on the dial, maybe a little over when I'm bringing it up to pressure, a little under once it's up to pressure. I have to make myself be patient. The electric stove I currently have, I find harder to control the temperature than previous stoves I've had.
@@wickedprepared thank you for getting back to me! I’ve never asked on other channels because most people don’t respond.