New Pressure Canning Checklist
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- Опубліковано 11 вер 2024
- At the suggestion of one of our viewers, we developed a pressure canning checklist to go along with this video especially for anyone who wants to be sure they are secure in completing every step for food safety when pressure canning.
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I think no matter how many years you have been doing this you always miss something so a check list is a fantastic idea thank you.😄
Hello 🤗
At my job (retired last year) I incorporated checklists into my workflow and became so much more organized and efficient. I had daily, weekly, monthly, and quarterly duties that were varied - some simple, some complex. Going down a checklist ensured I didn't try to rely simply on my memory of having done the tasks multiple times (though I could have) and that I would not miss a step that would cost me time to redo. Bravo to the community member for suggesting this easy method to stay on task.
Shelley, I sure hope that you left those lists for whoever followed you. I made a desk manual for my statistician position at a mental health facility. My replacement was able to step right in and take over without any loss in service to management for reports etc.
@@lynnestamey7272 Of course
Brilliant!! As a retired RN I have lived my life with checklists and protocols- I love them and still use them all the time. I am a novice canner and this is PERFECT. Thank you 💕💕
I do as well ❤
I make a list for my everyday life, if I write it down, I'm more likely to remember....in theory. But I do check things off as I do them. Thank you 😊
Thanks, Pam. That's very complete and most helpful!
Very good video presentation - thank you both for the thorough content! You have given the clearest and simplest definition of the meaning of “finger-tight” I have ever heard!!! You are a fabulous teacher! We are so fortunate that you both are so generous in sharing your knowledge! Thanks❤
This is a great idea! I am going to laminate them and follow along as I can my food. Added insurance incase of interruptions. The older I get, I find I need check lists and reminders.
Gotta love a checklist!
Additional reason for a lid not sealing is that the gasket may need to be oiled.
Thank you both for all the time you put into these teaching videos Pam and Jim. Because of them I be canned so many thing’s. Oh on this last video we must remember to put the date and contents 😊✅
Dr. Pam, I just want to thank you for all you do to teach us about canning. I made some of your chicken soup during the summer as well as some of your other recipes. Hubby and I joined some of our family members camping last week. I now have a cold from being around the campfire and the cold wind blowing. I opened a jar of the chicken soup tonight. I made a pot of rice to go with it for my hubby. Now that I have eaten some of the homemade soup, I am finally warm for the first time today. It's been in the 70's here in Georgia, but not for me. Thank you for sharing your experience with us! 😊
Pam I take chipped jar and put a X the bottom with a permanent black marker I also keep may jars turned upside down. This way I will know which jars are chipped. After I have cleaned them I will turn the jars upside down in there box that I Have lined with clean paper towel, this will keep the rim clean until i use them.
I bought a Nesco electric canner because of my Dyslexia I feel safer using it & it’s small and perfect for 2 people iso enjoy your videos as they make since & you never come across as talking down to anyone. You & Marys Nest are the only ones I watch, you’re both lovely teachers that I prayed for in school. Prayers were answered even if it took 70 years. Thank you💕
We are so happy that you have a Nesco that is working for you. We also thank you for watching our channel and that we come across a real and regular people. Jim
I'm helping a friend get back into canning. I'm sharing your video with her so she'll have this to help her out. Printing the checklist for her also.
Don’t forget to label your lids with contents and date. Great check list. Thank you.
Thank you for your attention to detail. Whilst I don’t agree with you that the USDA is the final arbiter of what can and cannot be canned at home, I so enjoy learning from you and using your recipes in my home storage arsenal.
Your checklist is awesome! I have canned for years but really enjoyed watching g you go through the steps. Thank you!!
Thank you Pam, Jim and Carrenza for a great video. It takes a village and I love this village🌷
Thank you once again for a well developed theme for your weekly show. I wish a Happy New Year to you and Jim.
I’ve been canning for 30 years. When the garden is in full swing and we are canning for days on end I always seem to forget something. This is brilliant!
❣ - For beginners: Make sure the size of the jar or food determines the time you will pressure can it. I put vinegar in the pot to keep my jars cleen as well.
Thank you for another great video 💐💙🙏🏻🇺🇸
Great tip! Also, make sure you follow the USDA tested recipes and recommendations. Jim
I appreciate this video so much because I plan on learning to can in the near future. Your checklist and explanations made it easy for me to visualize the process clearly. Julie
Glad it was helpful! Jim
I love this. Thanks so much for sharing. I'd like to make one suggestion about the format of the checklist, I'm a pilot and we always list the element we're dealing with followed by the action to take then we add any notes. It's quicker to use and less likely to miss anything. For instance: "RIMS - check for nicks. Don't use damaged jars."
Hi Pam as a newbie I've watched endless hours of videos regarding pressure canning and find out that most experienced canners always miss or forget to mention an importaimportantt step.
Please include in your steps to check the stop lock and make sure it has popped up and locked. That's when the vent pipe start the continuous stream of steam. Check the vent pipe before canning and make sure you can see thru. If blocked use a pipe cleaner to clean and check again. Or .. blow on it (like you and I do) and check again. If still blocked put few drops of vinegar to loosen up blockage then clean again. The weight gets thick with residue and should be cleaned with q tip dipped in vinegar then soap and water. Another important issue is maintaining the right temperature throughout the canning process. If temp starts at high (8) on your stove as PSI increases the temp must be adjusted gradually lowering to #5, #4, #3 until the wgt slowly giggles at about #3 or little less. Finding a "sweet spot" takes time. Also made a list of processing time and temps, and taped it inside my cabinet door to check as I process canning.
Still have lots to learn and thank you an Jim for your videos.
Happy New Year!
Hugs
J
Hi Pam and Jim, great idea, I made one that I keep with my canning utensils, so everything is together..also besure to check you jar sides, I had a quart jar that had one side was too thin( the jar fit too well into my hand grip), due to manufacter/inspection error and it would have broken in the canning process. When I carefully tapped the glass the tone was off when compared with another qt jar. You could also see the difference in glass thickness. Did you know every Ball qt jar has a lasered imprinted bar code? Yes, if there is a manufacturer problem contact them with a bar code photo. This bar code is when, where, and which factory the jar was pressed (made). Blessings.
When I hosted my first Passover Seder, I was totally unprepared. I knew what to do, but I had never done everything myself. I had no idea how long things took. I didn't know how to manage my time. 1 hour before my seder began I was still setting my table. I consider it a miracle that I was actually able to get through my seder.
Now I have a list. I print off my list in late January and I put the date on the list. The list starts off with things that can be done way in advance. I need an unopened box of aluminum foil and plastic wrap (religious laws). So, why not buy them when I'm at Costco in January? I can also check my linens and wash and/or iron as necessary. As time progresses, I can do other things. I can check my supplies from the previous year, polish the silver, so on and so forth. I set up my kitchen for Passover 2 weeks ahead of time. I then start cooking. If it can be made in advance and frozen, then that's what I do. My list gets more and more specific as time progresses. Example, each menu item is broken down into its parts, and as I complete each part, a box gets checked. Only after the menu item is assembled and cooked will it receive a check mark in it's box. (I had to do this because I forgot something important once). The list even includes a shower and a nap the day of the Seder, and it covers the clean up and what to save for the next Seder. I even have a space for making notes on what worked and what didn't in the eyes of my guests.
I'm proud of myself for creating my list because I am something of a Last Minute Susie by nature. I now get through the Passover Seder with my sanity intact and a feeling of calm. I'm still exhausted, but I'm no longer crazy. I collapsed in hysterics after my first seder.
I love a good list. I look forward to this on!
Great job!
I'm so thankful I found you a couple years ago. I believe I can do some canning after all you tell us. I need 15 pounds. But jiggles. Yes I have truly tried but you explain it better!! Love you and Jim.
I've been working on a word/tables list of all my canning. List includes what I have canned, size of jars, method (WB-water bath, P-pressure canning) amount of canning time (minutes), then about 20 small columns to mark the quantity (x) in pencil. I erase when I remove a jar or mark more x if I can more jars
You are such a good teacher! Tks so much! I am listening from Florida at 2pm while quilting! This info is so great to reacquaint ourselves before spring and summer ❤
Thank you Pam and Jim, truly appreciate all the knowledge you share.
LOve your show. You did a great job. My pressure cooker is a mirro and it doesn't have a pressure gage. I always have to take the pressure weight off to make sure all the steam is released, before removing the lid. Also you did not mention about being sure to label with content and date. You do a fabulous job. Thanks for sharing. May God bless you always!
How do you know when the pressure is down to zero so you can take the weight off?
PERFECTION as ALWAYS... Thank you Pam & Jim...
I wrote my previous comment prior to your statement about the equipment you are going to use.
I really appreciate the checklist. I'm starting canning this week, so this is valuable to me .
Thank you. Jim
I always put 7 qts in the canner and all that don’t have food will have water. Its great water storage for emergencies. Yes you will use extra lids but the security of having sterilized water is very valuable. Just my opinion. I also use half gallon jars for water. I always buy and extra box of lids everytime i get ones that are for food storage.
Hi. Thank you so much for the check list. I get a little intimidated with canning, I'm always afraid I am forgetting something. I was actually keeping one step ahead of you to make sure I've got it right. Happy to say you taught me well.although I didn't know what to do about a stuck lid. So now I do.. Thank you so much for your knowledge. Your a very intelligent woman. Tell Jim hello. Take care.
Thank you so much for your comments. I loved that you were keeping one step ahead and had it all correct! That is awesome!
Wonderful! I love checklists. Thank you so much for your excellent helpful channel. I am a first-time pressure canner. Thanks to your info I now have canned hamburger, roast, bean soup, and potatoes. My dehydrator is full of frozen veggies, thanks for the tip! I would love a copy of your book in printed form, please let me know if and when it comes available. My husband and I are retired and also appreciate your Trail Grazers channel. We love to go out with our Ranger rock hunting! Your new watchers.
Thank you for your program. Your manner of speaking is clear and informative and understandable. I’ve learned so much. Looking forward to future videos. Again, thank you. Linda Eddington
You are very welcome and thanks for watching our channel. Jim
You are very welcome. Thank you for your kind words.
The checklist is a great idea. I’ve been canning and preserving food for a long time, but I still watch every video to keep myself reminded of what’s important. There’s always something new to learn. Did you mention writing a date on the lid after the jar is proceeded? Perhaps you did and I missed it. You are a fabulous teacher Pam, and we all are so appreciative of your time and efforts in making these videos. And thank you Jim for all you do!
💓💓💓 Thank you!
I found you 3 years ago while doing research on pressure canning. I still haven't done my first sesion yet... Too afraid.
I feel I'm ready now, sometime this year, after I move back to the USA.
This list is exactly what I came up with while researching. I feel much more confident. Thank you!
You’re going to love it!
Thank you Pam
Thank you, Thank you, Thank you for the check list video! I used to write the SOP (Standard operating procedure) for my Vet clinic, and this is great to a newbie canner!
Great!! Jim
From working in a surgery center for a few of my working years, there is a checklist for each individual procedure along with the most common problems that could arise. All item are on hand. There is a checklist for each piece of equipment to be used for the procedure AND possible equipment. I love having a checklist. Thank-you for all the detailed work you both put into this.
Hello Sherry
Thank you, PAM! You assured me that I was doing everything right.
With all the folk I have sent to you to be assured that they can learn pressure canning, this will be wonderful to have for them.
Always looking forward to what you show us next!
In Nursing education, we write Skills Checklist, which are detailed procedure steps for performing skills. The students then have to demonstrate the skill & are graded against the skill checklist. To pass the skill check, they must perform the critical skills in the prescribed order and then a percentage of the other steps. You have developed a Canning Skill Checklist 💪🏽👊🏽
Hello 🤗👋
That was an absolutely amazing video. I have never canned but am devouring every video from you I can in anticipation of joining the wonderful world of canning this next harvest!
Thank you so much for taking the time to make this checklist. I just printed it out. It is very detailed and will be extremely helpful to me. Thanks again.
Oh my goodness!! Rose THANKYOU!! My husband and I are thrilled you did this! My stress levels just dropped 100% doing canning now with your wonderful canner!! 🙏🙏🙏🙏🙏🙏🙏🙏❤
How do you read everything with no reading glasses, I'm feeling so old. ha ha ha. Thanks for posting this video, all your videos are so informative. I spoke too soon, there are your reading glasses, I don't feel so old anymore.
I loved this video! Thank you so very much! Poor Jim!
Glad you enjoyed it! Thank you.
No one explains it better than you, Pam! Thank you! 16:28
This video has helped so much!!! I am the type of person that has to know 'why' things are done the way they are so that it makes sense rather than just blindly doing something. Having very specific videos when being taught something new the first time through (or even going back for review) is crucial! Too many videos 'assume' you know what you're doing but this is vital information, especially for a beginner. Thank you for answering the "whys" and "how to's".
3:57 AM. I downloaded the checklist. Thank you very much.
That is great! We hope that it is helpful. Jim
Thank you for all the information you suggest on utube .It has helped greatly.
As a retired Nurse we always used checklists specific to the unit we were working, that way we never omitted anything for their post-surgery or daily care .. check it off your list as you go from the beginning, brilliant idea makes my life much easier and more successful with sterile canning Thank you for your genius ideas. I make check off lists for house cleaning and grocery shopping also
Thanks so much for your comments. Yes, Lists are wonderful for getting things right. I am a list person as well, as was my mother.
I have learned so,so much from your videos.Thank you!
One last item to add to the checklist is to label the jars.
I concur! Great list so far but i too suggest labelling the jar contents as a step before storage
Thank you two. I sent 40 Christmas cards with your Amino Acid Info-Sheet in them. I know several have gone to your YT to watch some videos. I canned beans and ham Monday and the lids came out with a "Black" rust on them. Tried and true recipe, new ball rings and lids. Almost impossible to wash off. Maybe Aluminum residue, Oxide would be white. I will give my canner a good scrubbing and see what comes with the next canning. Making Hummus starter. God Bless and stay safe.
Good job Pam
I'm going to download! Thank you!
Thank you!
Excellent video again!!! Thank you!!
When you mentioned leaks, my first thought was leeks! We love leeks.. waiting for our dehydrator to arrive so we can start another type of stocking our pantry.
Can wait for your class
This is very good information. Thank you so much for all your efforts. Don't forget your label on the jars.
I write on the lids with a Sharpie.
I just want to say thank you to both you and Jim. I grew up with canning from my grandmothers then my mom's family. So I learned the ways they and there family's did it. You have really helped me understand why it wasn't always safe. Yes we were blessed I never heard of anyone becoming ill but we really could have. Again thank you for the time you spend
You are welcome! Jim
Thank you.
THANK YOU THANK YOU!!!! So happy I’m part of this !!
We are glad you are as well! Thanks for your comment.
Great Checklist, thanks!!!
Hello Mary
Hi Rose and Jim, Thank you for the checklist. Very helpful. Looking forward to the pressure canning class.
Thank you for caring about us, your community and helping us, your community.
You are so welcome!
Ms Pam...This just popped into my feed! I even watched a couple of your past video's- yesterday..The little bell is checked...and here it is..0929 on Friday morning, and I just seeing this was posted. It's not just you, there are a couple of others as well..But, I AM getting notified on channels that I have never subscribed to..imagine that! There are a couple of other channels that I watch and they have mentioned that their views has dropped by thousands. Well, at least they did let me know..just a day late.
Last winter (November-February) we had big dops in viewers. This winter, it appears to be occurring again. It seems that the Holiday Season and just getting back to "normal" viewing takes a while. We have noting to do with what pops-up on the side of your page. Thank for letting us know. Jim
Thank you thank you thank you!! This was exactly what I was needing to see.
I needed this checklist. Thank you so very much. I’m still scared, lol
Jim is a VERY NICE PERSON!!!! GREAT!
Excellent Video!! Thank you for the free printout! ❤️😊
Thank you Dr. Mrs. Pam
You are so welcome! Jim
I’d love to have a checklist for Freeze Drying. Just got my Harvest Right for Christmas and I’m a little overwhelmed.
We will add that to our list. We agree, they can be overwhelming when new. The direction are full of lots of details. There are many good videos online that you could consult. too. Jim
Very very useful!!
Thank you for the check list download!
Thanks so much for the checklist. It is always a good idea to refresh your mind on the techniques that keep you safe in your canning. This will prove to be helpful for safer canning.
Bless you! This is exactly what I needed, to begin my journey into canning. You are making a difference in people's lives.
Awesome video! Thanks for all the information you provide! 😊
Nicely done.
Hello 🤗
Thank you for the checklist! And also the thought and time that is needed to produce these viseos!
I suffer from Chemo brain and I have a check list for everything that I need to do for the day or week. I love this Canning Checklist and thank you so much for sharing with us.
So glad it was helpful.
LOVE a good checklist! Thank you!!!
Fantastic! Thank you!!
Great info. I've been playing w my canner and it's been pretty fun so far
Pam I want to thank you so much , If not for finding your you tube show i would have never had the nerve to try canning of any kind. I have started with jams and tomatoes, in my water bath canner. Just got my presto canner for Christmas. The way you break down everything for canning dummies Like me. I feel like i will be able to do it.
Thanks for finding our channel. We think it us great that you took the risk to start canning successfully. I think everyone has to start some place and I have problems with the "dummies" issue. All of us have some experience with "something" and our job is breaking through those experiences in a relatable way, in which we are willing to take risk and apply/expand that new information into different, useful, and positive results. Even if "it" does not work, what can we learn from that "experience" to get better results the next time? The question is: are we willing to take that new risk for different results? And you have done that by starting to can by the information Pam has provided. Jim
Thank you for this! Just last weekend I was canning and forgot to release the bubbles! Fortunately everything turned out ok.
Thank you so much for doing this video!!! I needed it!
You are a treasure. I appreciate all the care you take in bringing us this valuable information! I just started canning this year with your help! I am nervous to branch into pressure canning and I love how you presented it not as hard but that it has steps you must take and the idea of having a checklist for this eases my nerves about pressure canning! I also made a general daily checklist which includes habits I am trying to implement. Thank you so much.
You are so welcome! When we were to the idea of a check list, we thought it was great. Jim
Thank you for mentioning altitude / required pressure, wont change unless you physically change location. The canning police groups I fled were so unkind with this “newbie” question. It seemed to be the most common question, other than what spices / seasonings can I use. This too got bombarded with unkind comments. My suggestion was to read a ton of approved recipes and make a list of all spices / seasonings in approved recipes. This gives you an approved list of seasonings / additives to play around with. I hope I am correct.
I greatly appreciate your videos. Thank you for helping me feel a little more confident 😊
ps… happy new year to you and Jim! Looking forward to the 2023 videos
I may be wrong, but I don’t think there are spices or herbs that are off limits for canning. There would, of course, be limits on the amount of those, but that would usually be limited by the taste itself.
Thanks Cynthia :)
It’s such a common question from new people, along with recipes, elevation and time for canning. In the Facebook groups any question usually turned into drama by the canning police. When I made that recommendation I was in hopes people would read a canning book and gain some canning knowledge. I personally know a few people that for some strange reason will not open a book, but will trust any random video they come across. Leaving those Facebook canning groups & embracing this community made canning safe and fun for me :)
All the best in 2023!
@@cynthiafisher9907 as an example I (being a newer canner) wanted to do ranch flavored potatoes. Why? Who knows lol I saw a video and went WOW! Part of it, initially was a reluctance to buy a canning book. Looking at the ingredients on a dry ranch packet, it has milk products. There is something that happens in the beginning where ranch potatoes sound much better than canning potatoes, and then making them ranch potatoes after opening the jar. Random UA-camr canning vs. safe canning is very different. That was my lesson to learn and navigate :) along with being part of the right community :)
How long have you been canning, Cynthia? Favorite thing to can?
@@mrjsc Ranch flavored potatoes do sound good, don’t they? But, the milk would be a problem. You could, however, add the onion, garlic and whatever else flavorings and then add some sour cream to them when you opened the jar. That might work. I’ve been canning for almost 50 years. My favorite thing to can would probably be peaches in a light syrup. Things I like to have canned on my pantry shelves in the winter are vegetable soup, chicken tortilla soup, green beans, chicken, ground beef, peaches, applesauce, apricots, fruit juices, jams, etc. I wish you well on your canning adventures! It sounds like you are a creative person and will come up with interesting food in jars, once you have the basics down. You are in the right place to learn the safe canning rules, Pam is the best!
@@cynthiafisher9907 currently I’m doing raw pack meat. Whatever I can find that’s on sale, which in my area is currently pork roast. I did Pam’s beef stew a while back, if I’m remembering it correctly lol I think it might have been called something else. It was a hot pack meal. It will be great on a Kansas blizzard day :)
I do have a question for Cynthia if ya don’t mind. Let me try to explain this correctly… have you ever had your jar lifter tong gadget compress the ring slightly (when removing after canning) and cause liquid to bubble out of your jars? It would not be siphoning during canning, it would be the lifter compressing the ring and causing bubbling liquid to escape the jars. I started using a a towel to get the jars out of the canner and eliminated the problem. I considered that specific jar to be a failure because air might have rushed in to the jar with the pressure change hot seal being compromised before the overnight cooling. I put that specific jar in the fridge after cooling and ate it the next day. I do believe I’ve explained this situation completely wrong. Have you ever had this happen removing a tight fitting jar after pressure canning? To me that specific jar didn’t seem safe even if it had pinged and sealed during the cooling process.
Problem solved using a towel. But I’m curious… thoughts?
Wow! Thank you!
Thank you (and Jim) for this valuable and concise checklist. It will be very useful to canners, both new and "seasoned". Best of luck with the ceilings!
I’m another nurse loving the checklist! Atul Gwande’s work is genius!
Yes it is. I really enjoyed this book.
Excellent video. Thank you for all that you do.
So nice of you--thank you.
Thank you so much!!
Hello 🤗
👍👍👍👍👍 Thanks for the checklist. It is so appreciated.
No problem 👍 Jim
You are the lady...you explain everything so clearly...thabk you...
Very informative. I’m 73, a beginner, and learning everything I can. Your videos are concise and to the point. You are a fantastic teacher. I would like to know about steam canning and the pros and cons compared to water bath canning. Thank you so much.
Thank you. I will add that to our list. I have wanted to do a video on steam canning for awhile so I will do it!