Super clear step-by-step guide to using the Nesco canner- thank you so much, I’m getting mine on Saturday. I love your down-to-earth demeanor, you really explain it best out of all Nesco canner videos! THANK YOU!
Thanks for details on canning potatoes. Bought Nesco last year but only canned one load of chicken broth (health challenges). Only past experience is water bathing. Have a lot to learn. Congrats on new property. Hope move goes well. New subbie. Hello from San Diego. 🥰
@@cyn4rest thank you so much. I'm here if I can be of any assistance I'm so glad to help. I've canned just about everything in the nesco that I have in my stove top canner. It's a breeze once you get used to it. ❤
Just bought nesco I am thinking to can potatoes first the cold pack chicken. Should both be cold or you said Nesco recommends hot. Would I cook the chicken and do hot cars with hot Chick & water? @@survivinglife__unplugged
Thank you for your video. Because I live in French Fry country and glean my potatoes for free from the fields, it is sometimes difficult to get a good canning potato. They make great French Fries though, ... I just don't have good storage for fresh potatoes. Still, a new field and a new potato so I hot can them by giving the potato a blanch, ... and they turn out mushy, ... but even worse, the whole thing solidifies in the jar after a few days. Talk about your starch. Nothing wrong with the potatoes, ... good for soups and stews, ... but difficult to use for home fries. Since this doesn't seem to be working I go back to the cold pack method and this potato much prefers this process. Only about 60 lbs left! And I'm running out of quart jars, ... lol I fit six quarts in the bottom of my 22 quart canner and eight pints on a rack on top of the quarts for the equivalent of ten quarts. Thanks for the demo! And good luck!
Oh that's awesome living so close to the potato farms. We have a couple here but our main crops are corn, rice and soybeans. I've never had the starchy potatoes after canning but I've always used my mom's method of rinsing, soaking and raw packing them. I do avoid russet potatoes when canning. I do miss canning the amount I'm able to load in my 23 quart presto but I won't be using it again until we have our new stove in our new home. I've been pecking away at this 50 pounds for a few days now but I'm getting there. Thank you so much for the good luck and for watching and commenting 😊
@@survivinglife__unplugged Yes, my final soak has lemon juice in the water, ... I went to the Grain Elevator and bought a half ton of whole wheat for $200 last year, .... Can you buy bulk rice the same way? Or corn even? What a saving that would be. I pray your new place has the storage! Good luck
@@daval5563 I've not found a bulk option as of yet. We are allowed to buy small quantities though. I wish I could get my hands on that much wheat! We're planning out a few storage options with our new home. I'm willing to give up a bit of living space for a larger pantry. We'll be working on a root cellar as soon as we are finished with the home.
Great video! I have a Presto Digital canner which is a lot like your canner. I'm trying to learn as much as I can about canning!!!!!! Thank you for shairng!!!!!
Thank you so much! I'll be back to making some canning videos very soon. I'm always here if I can help you with anything. Welcome to the canning family 🥰
These are red potatoes. I stick with red or yellow potatoes because they can the best. They do stay firm after canning. Congratulations on the new canners! I hope you enjoy them as much as I do. Chicken is one of the easiest things to can and a great shelf item for the pantry. Wishing you lots of luck 🥰
@@survivinglife__unplugged Thank you. Do you have the same results? I did not like the ones I canned that became cloudy from the starch but did not use either.
@@MomentswithMoniPodcast I do prefer the citric acid when canning potatoes. For me it's easier to store and convenient but as for results they're basically the same. You can soak and rinse more than once to bring starch levels down even more. Also if you do get starchy jars I suggest rinsing your canned potatoes off after opening and then prepare as you wish. Russet potatoes will always be starchy, red or yellow are the best to can in water.
@@survivinglife__unplugged Thank you for all the details and your time! I have done much canning in the past but not much in the way of potatoes. I had a motorcycle injury which left one arm weak so I gave away my huge canners and supplies. Now in Central Arkansas and purchased a smaller electric Nesco canner and excited to start up again for just my husband and I. Congratulations on your new property.
@@MomentswithMoniPodcast you're very welcome. I'm so sorry about your injury, prayers for continued healing and strength. Congratulations on the new canner! It really is easy to use and you don't have to move it with all that weight like the traditional ones. I still love my stovetops but there's a time and a place for everything. Hopefully in the future I can put my old ones back to use. Thank you so much for the Congratulations on the property. It's taking us longer than we wanted to start because we had a house fire in our current home. It's slowed us down but we aren't giving up on our dreams. It's awesome to see that you are an Arkansan as well. Wishing you many blessings ahead 🙏
I always peel them because it is believed that the skin of the potato could contain bacteria. Soil naturally contains botulism spores so we try to remove the skins of any vegetables that are grown in soil to reduce any risk.
Since I am brand new at Canning, I wanted to see the entire process when it’s through canning but you had to go and get your husband. Also, you did not say if you heated your jars or not. You said you put hot water in there but I’ve read a lot that you’ve got to heat the jars
You want to use hot jars and hot water if you're packing in food that is hot. If you're raw packing with cold foods use cold water and cold jars to start with. Room temp items can start with hot water in jars and hot water in the canner. You do this so that you do not shock the jars and break them. If you want a more detailed demonstration I do have past videos using a stove top pressure canner.
Great video and beautiful kid. I’m new to canning. Thanks for sharing 🥰
@@allieprivate4013 thank you so much. I'm here if have any questions. I'm glad to help. Have a beautiful day! ❤
Super clear step-by-step guide to using the Nesco canner- thank you so much, I’m getting mine on Saturday. I love your down-to-earth demeanor, you really explain it best out of all Nesco canner videos! THANK YOU!
Thank you so very much! I'm here if you have any questions at all. I'm glad to help. Have a blessed day! 🥰
Thank you so very much! I'm here if you have any questions at all. I'm glad to help. Have a blessed day! 🥰
Very new to canning (Nesco), most everything will be in pints as I live alone. Need all the info you can share.
@@janiefox3458 welcome to canning! I'm glad to help in any way if you have any questions. I'll be uploading more videos soon ❤
Thanks for details on canning potatoes. Bought Nesco last year but only canned one load of chicken broth (health challenges). Only past experience is water bathing. Have a lot to learn. Congrats on new property. Hope move goes well. New subbie. Hello from San Diego. 🥰
@@cyn4rest thank you so much. I'm here if I can be of any assistance I'm so glad to help. I've canned just about everything in the nesco that I have in my stove top canner. It's a breeze once you get used to it. ❤
Just bought nesco
I am thinking to can potatoes first the cold pack chicken. Should both be cold or you said Nesco recommends hot. Would I cook the chicken and do hot cars with hot Chick & water?
@@survivinglife__unplugged
Nice Video! Congrats on making 1000 subscribers soon!!!
Thank you so much! I'm almost there 🤞 ❤
You Did It!!! :) @@survivinglife__unplugged
Yay! I'm so excited right now. Hopefully you'll be celebrating soon as well!
Thanks Lady! Enjoy your day! That is Awesome! I just found you and your videos are great!!! @@survivinglife__unplugged
Thanks.. for now, I'm still grinding... :) :) :)@@survivinglife__unplugged
Thank you for your video.
Because I live in French Fry country and glean my potatoes for free from the fields, it is sometimes difficult to get a good canning potato.
They make great French Fries though, ... I just don't have good storage for fresh potatoes.
Still, a new field and a new potato so I hot can them by giving the potato a blanch, ... and they turn out mushy, ... but even worse, the whole thing solidifies in the jar after a few days. Talk about your starch.
Nothing wrong with the potatoes, ... good for soups and stews, ... but difficult to use for home fries.
Since this doesn't seem to be working I go back to the cold pack method and this potato much prefers this process.
Only about 60 lbs left!
And I'm running out of quart jars, ... lol
I fit six quarts in the bottom of my 22 quart canner and eight pints on a rack on top of the quarts for the equivalent of ten quarts.
Thanks for the demo!
And good luck!
Oh that's awesome living so close to the potato farms. We have a couple here but our main crops are corn, rice and soybeans. I've never had the starchy potatoes after canning but I've always used my mom's method of rinsing, soaking and raw packing them. I do avoid russet potatoes when canning. I do miss canning the amount I'm able to load in my 23 quart presto but I won't be using it again until we have our new stove in our new home. I've been pecking away at this 50 pounds for a few days now but I'm getting there. Thank you so much for the good luck and for watching and commenting 😊
@@survivinglife__unplugged
Yes, my final soak has lemon juice in the water, ...
I went to the Grain Elevator and bought a half ton of whole wheat for $200 last year, .... Can you buy bulk rice the same way? Or corn even?
What a saving that would be.
I pray your new place has the storage!
Good luck
@@daval5563 I've not found a bulk option as of yet. We are allowed to buy small quantities though. I wish I could get my hands on that much wheat! We're planning out a few storage options with our new home. I'm willing to give up a bit of living space for a larger pantry. We'll be working on a root cellar as soon as we are finished with the home.
Yay for the Nesco demo. Thanks.
You're welcome! Thank you for watching!
Great video! I have a Presto Digital canner which is a lot like your canner. I'm trying to learn as much as I can about canning!!!!!! Thank you for shairng!!!!!
Thank you so much! I'll be back to making some canning videos very soon. I'm always here if I can help you with anything. Welcome to the canning family 🥰
Can you use regular mouth jars only in the Nesco Canner?
How long did you process for? Not sure if you followed regular times for PC😊
Yes mam, follow regular pressure canning times. 35 minutes for pints, 40 for quarts. ❤
What kind of potatoes are these? Are they firm after processing? I just got 2 Nescos and are going to do chicken this weekend. Wish me luck
These are red potatoes. I stick with red or yellow potatoes because they can the best. They do stay firm after canning. Congratulations on the new canners! I hope you enjoy them as much as I do. Chicken is one of the easiest things to can and a great shelf item for the pantry. Wishing you lots of luck 🥰
Can you taste the citric acid after canning?
Not at all. Most of the store bought foods have citric acid or something similar as well.
Nice video. Do you use powdered citric acid or lemon juice in the water?
Thank you! I've used both depending on what I had on hand. In this particular canning session I used powdered citric acid.
@@survivinglife__unplugged Thank you. Do you have the same results? I did not like the ones I canned that became cloudy from the starch but did not use either.
@@MomentswithMoniPodcast I do prefer the citric acid when canning potatoes. For me it's easier to store and convenient but as for results they're basically the same. You can soak and rinse more than once to bring starch levels down even more. Also if you do get starchy jars I suggest rinsing your canned potatoes off after opening and then prepare as you wish. Russet potatoes will always be starchy, red or yellow are the best to can in water.
@@survivinglife__unplugged Thank you for all the details and your time! I have done much canning in the past but not much in the way of potatoes. I had a motorcycle injury which left one arm weak so I gave away my huge canners and supplies. Now in Central Arkansas and purchased a smaller electric Nesco canner and excited to start up again for just my husband and I. Congratulations on your new property.
@@MomentswithMoniPodcast you're very welcome. I'm so sorry about your injury, prayers for continued healing and strength. Congratulations on the new canner! It really is easy to use and you don't have to move it with all that weight like the traditional ones. I still love my stovetops but there's a time and a place for everything. Hopefully in the future I can put my old ones back to use. Thank you so much for the Congratulations on the property. It's taking us longer than we wanted to start because we had a house fire in our current home. It's slowed us down but we aren't giving up on our dreams. It's awesome to see that you are an Arkansan as well. Wishing you many blessings ahead 🙏
Can you leave the potatoes unpeeled?
I always peel them because it is believed that the skin of the potato could contain bacteria. Soil naturally contains botulism spores so we try to remove the skins of any vegetables that are grown in soil to reduce any risk.
@@survivinglife__unplugged Thank you so much..
@@dawnhegley8020 you're welcome!
Since I am brand new at Canning, I wanted to see the entire process when it’s through canning but you had to go and get your husband. Also, you did not say if you heated your jars or not.
You said you put hot water in there but I’ve read a lot that you’ve got to heat the jars
You want to use hot jars and hot water if you're packing in food that is hot. If you're raw packing with cold foods use cold water and cold jars to start with. Room temp items can start with hot water in jars and hot water in the canner. You do this so that you do not shock the jars and break them. If you want a more detailed demonstration I do have past videos using a stove top pressure canner.