One year later I'm back for your amazing video for canning my tomatoes! Had to go to my UA-cam history but I found you! Last year's harvest of tomatoes were so so good. Thank you for making it so easy for this newbie 😊
Is it possible air bubbles inside the jar prevented it from sealing? Great detailed video. My son grandson and great granddaughter are going to can our first tomato harvest. Needed this video. Thanks
I am so thrilled to have found your video. I just bought the 16 qt Presto pressure canner & am trying to learn as much as possible before I try to can tomatoes... My only concern is how to do it without the gauge.. Mine didn't come with one, only came with the pressure regulator.. ?😵💫🤔
You really don't need the pressure gauge. The regulator weight is the most important thing. But, you really should get the interchangeable weight that goes from 5, 10, 15 PSI. I put the link in the video description. That weight is the key to success.
@erindaugherty514 yes. I'm sure that would be helpful. If it were me, I would figure out how much weight I needed on my weight set to get 12 PSI, and I would make my own ring to add to the weight set to bring it up to 12 PSI. It shouldn't be too hard to fabricate it if you can figure out the weight with a digital scale. But that's just DIY me. Lol.
A lil fyi- for water bathing the lemon juice (which adds acid) is 100% necessary. But… when pressure canning there is no need to add lemon juice. Otherwise, great video :)
There may be a f few reasons. First, if you have too much contents in the jar (not enough head space). Second, it could be that you didn't purge all the air bubbles from the jar before pressure cooking. In each jar there are often tiny bubble hiding throughout the jar among the tomatoes. You can use a butter knife or similar tool to carefully message the air bubbles out before putting on the lid. A third reason, could be that you had the temperature too high during cooking. You only need to have the temperature high enough to maintain the right pressure. Don't over heat. Another possible reason is you may have cooled down the tomatoes to fast after pressure cooking. This happens sometimes when you open the canner too fast. It is best to turn off the heat and let every thing cool down slowly. Don't open the canner until all pressure has dropped to zero. And then wait for at least 10 minutes after that before you take the canned tomatoes out. Glad it worked out for you and they all sealed. As long as they are all sealed, it shouldn't matter if there is extra air in the jars. Just be sure to keep an eye on the seals to make sure they maintain. Also, be sure to give the tomatoes a sniff test before using to make sure they don't smell spoiled.
@jackieperkins691 thanks for the tip. I could be wrong, but I have a hard time seeing how a soft metal butter knife can nick glass. But I suppose anything is possible.
@@Madisondti3333my presto canner instructions told me to leave a half inch headspace. My batch was leaky garbage. I wish I had just retuned my canner. There’s too much messed up contradiction info out there.
17:55 thank you for all the details!!!
Glad it was helpful!
One year later I'm back for your amazing video for canning my tomatoes!
Had to go to my UA-cam history but I found you! Last year's harvest of tomatoes were so so good. Thank you for making it so easy for this newbie 😊
@shonnamay8331 yay! Glad I could be of service again. We canned up quite a few tomatoes ourselves this year.
Just completed a second batch from this video! Thank you so much!! 10 jars so far and adding the extra two jars of water really is a big help.
That's awesome! Great job! Doesn't it feel good to do it yourself? You'll enjoy the rewards all year long!
Thank you! Excellent tutorial.
Glad it was helpful
Thanks for the video. I followed it and successfully canned my tomatoes.
Awesome! Glad it helped!
Thanks for this video. Favorite takeaways - the water jars and the vinegar in water bath to prevent water spots! Brilliant🙏🏼☺️
Glad it was helpful! Tha KS for watching!
Thank you so much! Your video really explained it well!
So glad it helped!
Great and informative video thank you so much!
Glad it was helpful! Tha KS for watching and commenting!
Is it possible air bubbles inside the jar prevented it from sealing? Great detailed video. My son grandson and great granddaughter are going to can our first tomato harvest.
Needed this video. Thanks
Great! Glad it was helpful. No I don't think air bubbles caused it. It was actually the opposite--the jar was too full.
I am so thrilled to have found your video. I just bought the 16 qt Presto pressure canner & am trying to learn as much as possible before I try to can tomatoes... My only concern is how to do it without the gauge.. Mine didn't come with one, only came with the pressure regulator.. ?😵💫🤔
You really don't need the pressure gauge. The regulator weight is the most important thing. But, you really should get the interchangeable weight that goes from 5, 10, 15 PSI. I put the link in the video description. That weight is the key to success.
Lucky you presro canner in canada is over 300 dollars. Close to 4.
Wow!
I live at 3077 feet and can at 12 psi. I wish there was a weight for us
@erindaugherty514 yes. I'm sure that would be helpful. If it were me, I would figure out how much weight I needed on my weight set to get 12 PSI, and I would make my own ring to add to the weight set to bring it up to 12 PSI. It shouldn't be too hard to fabricate it if you can figure out the weight with a digital scale. But that's just DIY me. Lol.
A lil fyi- for water bathing the lemon juice (which adds acid) is 100% necessary. But… when pressure canning there is no need to add lemon juice. Otherwise, great video :)
Thanks for the tip.
@@pastorchrismullis thanks for the video :)
Why do i loose juice from the jars when pressure canning?😮 They all sealed.
There may be a f few reasons. First, if you have too much contents in the jar (not enough head space). Second, it could be that you didn't purge all the air bubbles from the jar before pressure cooking. In each jar there are often tiny bubble hiding throughout the jar among the tomatoes. You can use a butter knife or similar tool to carefully message the air bubbles out before putting on the lid. A third reason, could be that you had the temperature too high during cooking. You only need to have the temperature high enough to maintain the right pressure. Don't over heat. Another possible reason is you may have cooled down the tomatoes to fast after pressure cooking. This happens sometimes when you open the canner too fast. It is best to turn off the heat and let every thing cool down slowly. Don't open the canner until all pressure has dropped to zero. And then wait for at least 10 minutes after that before you take the canned tomatoes out. Glad it worked out for you and they all sealed. As long as they are all sealed, it shouldn't matter if there is extra air in the jars. Just be sure to keep an eye on the seals to make sure they maintain. Also, be sure to give the tomatoes a sniff test before using to make sure they don't smell spoiled.
No offense but I've heard that you should NEVER use a metal butter knife when de-bubbling you jars. It can cause nicks and scratches to your jars.
@jackieperkins691 thanks for the tip. I could be wrong, but I have a hard time seeing how a soft metal butter knife can nick glass. But I suppose anything is possible.
My book says 15 minutes at 11 psi? My book is confusing though. Where did the instructions for 10 minutes at 11 psi originate from?
@@unnamed2737 I got my recipe from the instruction booklet that came with the canner.
@@pastorchrismullis oh ok. I’m using the big usda book. They probably have us over process everything.
My presto one says 25 min at 11 psi. I just think that's too long.
@@Madisondti3333my presto canner instructions told me to leave a half inch headspace. My batch was leaky garbage. I wish I had just retuned my canner. There’s too much messed up contradiction info out there.