Top 10 Canning Tips VR to Linda's Pantry
Вставка
- Опубліковано 28 чер 2024
- #projectpantry #52weeksofcanning #suttonsdaze #canninglife
National Center for Food Preservation nchfp.uga.edu/
Book: amzn.to/37smGDz
Canning Weight: amzn.to/3ofZe24
What is your altitude: whatismyelevation.com/
Time to get organized! #projectpantry
www.etsy.com/shop/SuttonsDaze...
Get your E-copy of SuttonsDaze Fiesta Ranch World Domination cookbook here. www.etsy.com/shop/SuttonsDaze...
Thrive Life Foods: suttonsdaze.thrivelife.com
SuttonsDaze Merch!
Aprons!
www.zazzle.com/store/Suttonsd...
T-shirts & Mugs!
teespring.com/stores/suttonsdaze
This video may contain links to affiliate programs. If you click on the link and make a purchase I will get a small percentage of that sale at NO extra charge to you. However, you are under no obligation to buy anything I ever mention in a video.
My Storefront: www.amazon.com/shop/suttonsdaze
▬▬▬▬▬▬▬ Social Media & Email ▬▬▬▬▬▬▬
Instagram / suttonsdaze
Facebook / suttonsdaze
SuttonsDaze Friends on Facebook / suttonsdaze
Email: SuttonsDaze@outlook.com
▬▬▬▬▬▬▬ Mailing Address ▬▬▬▬▬▬▬
SuttonsDaze P.O.Box 45 Mikado, MI 48745
I have an All American and I'm at 1,200 alt and when I did my first pressure canning -at 15lb the weight was going crazy the whole time and did not rest at all. It was not jiggling only 1-4 times a minutes, I don't know who to ask if this is ok. Can anyone please help?
Let me see if I can get our All American experts to chime in
Thank you so much!! I'm so discouraged and scared I'm over doing it.
When mine did that i had the heat too high.... lost ALOT of liq. From my jars
@Holly Gibson yes that's what happened to me! But I thought at 1,200 altitude you have to maintain 15lbs of pressure? So confused
@Holly Gibson yes that's what happened to me! But I thought at 1,200 altitude you have to maintain 15lbs of pressure? So confused
Love yours and Linda's tips great idea!
Here's a little trick I've used for years. I call it a laundry basket pull! I take my laundry basket I go into my pantry and I add things to the laundry basket that I need to use NOW! I pull things like the oldest jar that got misplaced in the corner that's 3 years old... the recipe that " I really haven't used a lot of". I pull home canned stuff, commercially canned stuff, boxed stuff, dehydrated stuff until my laundry basket gets full! I bring the laundry basket up to my kitchen. Over the next week every meal something has to come from the laundry basket! This ensures that I use everything my pantry gets rotated and sometimes makes me think about what I'm going to cook for dinner that night! This ensures freshness and variety in my meal prep!!! Hope somebody finds this tip useful!
Awesome tip. Thank you so much
Love this idea! Forces you to stop ignoring your old pantry items.
I do something on this idea also. I just pull the things like that that need to be used up, and put them together on a table. When I need an ingredient, I will go to that table and see if there is something there to be used up before going to the pantry to get it. It does help you to stay on top of things.
I LIKE IT!!!
Write the sweet spot stove burner setting that maintains pressure for you stove in the front of your canning book or canner directions. Unless you can regularly, you will forget.
I'm really grateful for your first tip saying to just put water in the canner as a test drive. I didn't want to use up any lids ! I have been binge watching your videos. Appreciate your calm demeanor, knowledge and soothing voice. Also your frankness and sense of humor.
Great tips Leisha, turn you lids up (rubber up) down, up, down, etc. when heating then they don't STICK together when getting them out of water. Just learned that one this year after 33 years. Thanks you tube.
I do this also. It makes things flow so much more.
This is my first year canning and I’ve had a blast. Some of the things I’ve learned (some the hard way) are:
1. Don’t walk away from your pressure canner. I got distracted canning potatoes and had to start the timer over again because it dropped below the recommended pressure.
2. Pay attention to what you are doing. I was doing another batch of potatoes and used quarts instead of pints (first batch) and didn’t adjust the time. Next day when I realized it I had to throw out the whole batch.
3. I made a canning journal and wrote out all the recipes that I liked (for example Lisa’s Fiesta Pepper Jelly, which my whole extended family LOVED) I also wrote down things I felt weren’t worth the time.
4. I found that I like canning way more than gardening. I will still have a garden but can keep it small. I have some wonderful small farms near me that I bought the larger amount of produce I wanted to can (like tomatoes and green beans.) it was great. I will definitely do that again.
5. Plan where you are going to put all those jars of yumminess.. I have cases of jars all over my house. We are putting shelves in the extra bedroom but it has to wait.
6. I agree with you about planning. I was up one night canning meat until 2 am. I was so exhausted and I couldn’t go to bed.
7. Try anything. I was skeptical about canning meat do I did a mixed batch of pints (all have the same time) so I could try it out. I liked chicken (thighs better than breasts) and pork but LOVE canning ground beef and ground turkey. It’s so good and so handy.
8. I really love serving my home canned food, pickles, jams, etc. My husband loves it too. I love hearing him telling people how good my canned food tastes. When I make something he asks if it’s my home canned food. It’s nice to have him proud of me.
9. Homemade jam and pickles taste so much better than store bought. I will make them every year. Also, I made strawberry jam with frozen berries from BJ’s and it was absolutely delicious. I can make more even in the winter.
10. Learn all you can watching You Tube videos and compare recipes with the books to make sure the times and ingredients are safe. Lisa and some other channels have been incredibly helpful. I got more confidence to try than I would have reading about it in a book.
Thank you Lisa. ❤️
I made a chart listing just the things I personally can/dry along with the processing time and any other pertinent info and put the chart inside a sheet protector and taped it to the inside of my cupboard door. Since I was also doing some new things, at first, I also kept a canning log that listed the quantity of food, the drying/processing time and how many jars it yielded when done. Since these are digital, I email them to myself so I have it on my phone. When I'm at the store, if I see a great sale on something, I can pull up my log and see how many pounds I need to buy for however many jars I want to do. (I also have my pantry inventory on my phone so I can see how many jars I already have so I don't overbuy.)
That is a great idea. However, consider if the power goes out or your phone is changed or you get a new computer. I prefer the old fashion way of doing things, write it down. This way you can pass it on to your family members. :-)
@@jumpoffa5011 I always keep hard copies as well. ;-) I only mentioned the digital because that’s what I send to my phone. At home, I have hard copies.
@@dianeiverson3727 :-)
I have that same list in a page protector, but I store it right inside the canned.
Inside the canner.
My top tip is to send people to your channel. You've taught me invaluable information. I love Monday's chat room. I listened and learn from the group. Fabulous people on this channel. Very grateful! 💘
I love watching you participate. :-)
I love your tips! Especially the tip on the book. That's always been my favorite tip for anyone! I added my VR over on Linda's Pantry. What a fun idea!
I saw your title and thought "Oh no, what am I doing wrong?" But I'm doing it right! Today is day 5 of my canning journey😄
Thanks for all you do.
Way to go Kathy. You are becoming a Rock Star!!!
We can what we can afford to. Just did our carrots for the year, 60 pounds for 12 dollars. Lots of them but we have all our carrots for the year for soups and stews.
We do the same thing :-)
"WHATS UP DOC?" hahaha I did that last Saturday. I also pickled them too. Variety is the spice of life. :-)
We've had many "mystery sides" because I didn't label my jars and wasn't sure exactly what it was LOL GREAT tips
I would have an extra canning sealing ring for non metal to metal caners.
@@Oceansand98 It would fall under maintenance of equipment. I had a failed ring twice without a backup. When checking your ring under regular use go ahead and oil the backup to keep the ring moist until you need it. It worked for me.
My tip is to start with a clean decluttered kitchen. Counters washed with warn sudsy water and floor cleared of tripping hazards
You can also find your altitude on your phone. On my iPhone there is an app that comes on the phone called Compass. If you click on that it will tell you the altitude, your global position coordinates and the direction your phone is pointed at. I’m sure android has something similar.
You can find your altitudes on the sign posted when you enter your city.
Great tips Leisa. I got the weight for the Presto and it made a big difference. I don’t have to stand in from of the stove staring at the regulator.
Me too. Leisa recommended the jiggler weight in a prev video and I ordered one and it has made a huge diff!! The regulator was torture
As a beginner, I find these tips incredibly helpful. Thank you so much!
I just bought my first pressure canner this year and it's a Presto with the gauge. I also am at 11 pounds pressure. I put a chair in front of the stove and stared at the gauge the entire time it was processing! I read if it dips below the 11 pounds I would have to start the processing time all over again and that wasn't happening. I just ordered the weight you recommended. We will see how that goes. Water bath canning doesn't have this pressure...get it? Pressure? Pressure canner? ...thank you, thank you I'm here all week.
Get the regulator...I used to have to sit and stare at the gauge the whole time. Now I can clean up and do other things in the kitchen because you can tell by the sound
That was me today pressure canning meat! It was so annoying! When I had 20 mins left, I had to go outside to put the chickens in, came back inside & the pressure dipped to 10psi instead of 11. I thought no way am I starting the timer over again to 90 mins when I had 15 mins left. Guess we are all going to die now eating tacos!😬
@@gypsiemomm I highly recommend the regulator. In my house I can hear it from quite a distance. Probably not out in the yard but at least I don't have to keep looking at the gauge. They should have a gauge that sounds an alarm if it goes below the set pressure!
I grew up helping my mom, aunts and grandparents can. I’ve got ball canning books from the 50’s. Everyone helped, whether you wanted to or not! My tip is to plan plenty of time, and don’t stress that the kitchen is in a perpetual state of chaos. My best memories are of eating dinners from TV trays sat at the sofa, because the table and counter tops were covered with just canned foods, empty jars, and garden fresh foods waiting their turn.
Wonderful tips! I just learned how to can in June from a dear friend that had been doing this for a long time. I totally agree with ingredient canning so that it can be used to make ANYTHING!!
Glad to welcome you to canning. :-)
I am so glad I found this series! It took me a year to be brave enough to purchase the Presto 23, now double in price, to try this new wonder to me. Now, I wish I had test drove it, and w/o jars in it, like I was told to do. All good, the hand of God guided me, so it worked out, but it would have been less nerve racking. Funny story RE first time. I thought all was good and was starting to steam. I panicked because the locking mechanism was also omitting steam. I thought the seal was not on right, shut it down, and opened the lid to check, all fine, started again. Same. Ran to the booklet for guidance hoping it was normal. It was! Phew! Definitely, have a canning buddy or test drive. You guys are my canning buddies. Without you, Linda, Jennie, Patara, Homestead Heart, and Pam at Rose Red, I would NEVER have tried. Thank you all so much! Peace.
Tip #11. Try out your used jars. I always test any jars I get used from rummage sales, friends, marketplace. If I don’t buy them new I always run them thru a canning session with water in them and using Tattler lids. I have had jars break doing this and I would much rather they break with water in them that food.
I just finished canning my summer harvest of yellow squash and zucchini. Man am I tired. Excellent video Leisa. If I may Here is my Top 10 Canning Tips:
1.) KNOW YOUR EQUIPMENT: - Before you start: READ YOUR MANUEL!!!! There are a lot of information about your equipment that you need to know from operation, safety, to parts, and replacement parts and who to contact in case of an emergency. Take the time to touch and put together your equipment before canning because as you get familiar with your equipment you may need to replace certain items over time.
a.) Hot Water Bath Canner - Used for foods of high Acidity. (I will go into that later.)
1.) Understand the safety features and what can prevent them from doing their job.
b.) Pressure Canner - Used for foods of Low Acidity. (I will go into that later.)
1.) Understand the safety features and what can prevent them from doing their job.
2.) Understand the pressure gauge (if you have one).
3.) Understand the pressure weight(s) and how to use them and how they are used. (I will go into this later.)
4.) What material your canner is made of and where you can use it.
a.) Some canners are extremely durable like the All American. Others like the Presto are made out of aluminum. The All American can be used on a open fire; whereas, those made of aluminum will warp and or melt on an open fire.
b.) The weight of the canner can damage your stove if it is a smooth top or induction stove. Check the manual for your stove if or what canner will work on it best.
c.) The weight of your pressure canner can affect how it is used. Some people can not move a very heavy pressure canner like the All American so they opt for the lighter weight one like the aluminum pressure canner. Moving a pressure canner while in operation is NOT RECOMMENDED. It can cause siphoning.
d.) The canning rack - it goes on the bottom of your pressure canner and you lay your jars on top of it. It prevents breakage of your jars.
2.) Start simple:
a.) Don't start with a complicated process until you gain confidence in your skill(s). You have to learn to walk before you can run. Don't be scared. Follow the directions and you will be safe.
b.) Do a shake down on your equipment before you put it into operation. A shake down means learn what to expect.
1.) Allow the pressure to build by letting it vent for 10 minutes before putting the weight on the lid.
2.) With a pressure canner, get use to getting the proper pressure. (Check your altitude for the proper PSI (Pressure per square inch), for your elevation.)(I will go into this later.)
3.) Know what to do if your pressure is too high. (Turn down the heat!)
c.) Know what type of food that you will be canning
1.) High Acidic foods
a.) Can be Hot Water Bathed
2.) Low Acidic Foods
b.) MUST BE PRESSURE CANNED!
d.) Have the National Center for Food Preservation Book on hand: nchfp.uga.edu/
1.) This book is the Bible for all canners. There are many canning books out there. Some are very reputable others are not. The National Center for Food Preservation Book was made to be the uniform guide for canning foods. This way if you hand a person an item that you had canned they will not get food poison from your product.
3.) Know the product (Food) that you want to process:
a.) High acidic foods can be hot Water Bath - (Check the National Center for Food Preservation Book to verify.)
1.) Foods with a high acidity will prevent bacteria from growing.
2.) Sometimes you can add an acid food like lemon juice to increase the acidity of your product to make it safe for canning in a Hot Water Bath.
b.) Low acidic foods MUST BE PRESSURE CANNED! (Check the National Center for Food Preservation Book to verify.)
4.) Know, Verify, Validate your cooking times:
a.) A single item will have a specific time needed to cook be it Hot Water Bath or pressure canning.
b.) Multiple items may or will have different cooking times. (Check the National Center for Food Preservation Book to verify.)
1.) If pressure canning can the product that requires the most time. For example: you are pressure canning 15 bean Fiesta Ranch with ground beef, see Can I Can This: ua-cam.com/video/5bDySuGKauc/v-deo.html The item that requires the most time to pressure cook is the beef. So all items must be cooked at the same time under the same amount of pressure to ensure a safe product.
5.) Removal of your jars:
a.) Once your cooking time is reached TURN OFF THE HEAT!
1.) Never continue Hot Water bath when the heat is still on. You will burn your self! Tilt the jar to the side to allow the hot waterfall off the top.
2.) Allow the pressure canner to cool down. Watch the gauge until it hits zero. Then wait 5 minutes to open the lid. Then allow another 5 minutes to remove your jars. Tilt the jar to the side to allow the hot waterfall off the top.
3.) Set jars on a flat surface like a counter top on a towel for 24 hours to allow to cool.
b.) Verify that your jars are sealed properly.
1.) Verify that the lid has pinged. That is has created a seal by concave inward. You press on the lid and if it doesn't move or ping then you have a good seal.
2.) Remove the ring and gently grasp the lid on all sides with your fingers and lift upward. If the lid is still sealed on the jar you have a good seal. Leave the ring off so that you can verify that the seal has remained intact until used.
6.) Finger Tight:
a.) Finger Tight is tightening the lid with your finger tips.
b.) All lids must be tighten finger tight to allow a vacuum seal to occur. If too tight the lid can warp and you will lose your product by siphoning or a failure to seal.
7.) Clean as you go:
a.) By cleaning as you go you will find that when you are done canning you are also done with the clean up. Nothing worst than to find that you finish canning only to have a mess to wash and clean up.
8.) Plan your canning process time:
a.) Prep time
1.) Preparing your fruits and vegetables or meat products will take up the most time.
2.) to prevent oxidation to your food(s) you may need to dip them in an acid solution like lemon juice. This will prevent browning.
3.) Some prep times requires blanching, cooling off the product, removal of seeds or skin, even using a blender.
4.) Time it takes to heat a large pot of water or brine
5.) Time it takes to remove the air from your pressure canner, (10 minutes), before applying the weight(s).
6.) The time it takes for your pressure canner to obtain it's proper cooking pressure and cooling off time before removing the lid.
7.) The time required to open the lid and allow the jars to accumulate to the room temperature.
8.) Repeat the process for another batch.
b.) Clean up - (If you don't follow #7 above.)
9.) Label your product:
a.) Label your jars with permanent ink - modern pens use jell ink. It is a vegetable base ink that will fade within a year.
b.) Write the name of the product, date/year it was made
10.) Can ingredients not meals:
a.) Ingredients give you more options to make meals.
b.) Not everyone will like a pre-made meal.
c.) Rotate your product(s) - (first in, first out) It helps maintain freshness of your foods.
11.) Have fun and take pride in your canning. :-)
You and Leisa make a great tag team for canning info since people learn differently. Thanks you guys!!!!
Wow, lots of info. In your para 5.a.1. you say to tilt the jars to the side to let the waterfall off the lid. I learned years ago not to tip the jars, and have see the same in other places/books/canning manuals. I don't know if tipping or not makes a difference, but then someone might know. Hope your squash canning went well. Morgan
@@Threadsandjars Just a slight tilt won't hurt. :-) Take it from a Master Canner. :-)
As always you give the best and the easiest to understand information. Thanks.
Canning is so fun...yes... it is work but ...like you said so rewarding. I didn't can until I retired...it's my hobby and it has paid off.
I just recieved my first pressure canner that I ordered. I'm going to learn something I know nothing about...lol. My first thing will be ugly chicken! Thank you for your tips. I've just learned some things I didnt know. I'm like a sponge...more, more and more info I need to soak up on this journey.
Glad for your journey girl. You'll love it. I started years ago with green beans, now I do extra meats I've gotten on sale. Don't be afraid of it. Good luck
@@helenbradley3123 thank you so much Helen. My grandmother canned so many things when I as a young girl. I wish I had an interest back then and may have learned alot from her. Thank you for your support. I will learn as I go I guess.
Thanks in New Zealand we in spring. So all the information is fabulous. My first year Bottling. Wish me luck.
You will do great!!! :-)
@@jumpoffa5011 cheers
Here in northern New York state, I'm binge watching canning and gardening videos from folks who are in warmer regions. LOL We have had frosts for a month.
I get it! We had 7" snow on Tuesday and it's supposed to keep going between snow and rain the rest of the week. I'm in NW WI about an hour north of Eau Claire.
Oh I'm canning chicken and soup base and chix soup base right now great to do in winter.
WOW! Here in Southern California we are finally cooling down from 100 degrees.
This is the best video! I've been afraid to begin and your comments help a lot!!!! Thank you!!!
Leisa great tips. I personally prefer my gauge to my weighted pressure canner but have both. I wanted to mention I ordered the Harvest Guard lids after watching your video last week, you gave such great instructions I knew exactly what to do this was a test run made strawberry raspberry jam and used one from the starter kit I ordered besides the 50 wide mouth gaskets and lids.. it turned out great. I use a sharpie to label my jars but with the Harvest Guard I didn't want to ruin my lids with marker so I used freezer tape and wrote what it was with the date and taped it to the jar itself. I find it easier to tear off the tape, lay it on my kitchen table ad write on it more legibly. Thanks for sharing all the great tips. Anna In Ohio.
Thank you for the great videos. I am new to canning too. My daughter bought me a pesto canner for my birthday (57) right before COVID. First thing I bought before jars was the book you mentioned. I have been reading and watching videos. I started canning a few weeks ago and always refer to the book first. I think I can something about every other day. First thing was your ugly chicken. You inspire me.
Budget tip. When you get junk mail pull out the return envelopes. When
you need labels cut off the flaps and you can use the glued sections to
make removable labels. Not as nice or sturdy as the store bought ones,
but free.
Such a brilliant video. Thanks for sharing, your order of presentation was excellent. 👍😎 👏👏
i LOVE LOVE LOVE my adjustable canning weight, it was the best investment I ever made-- do the hulla, hulla - Got the book thumbs up Leisa
I am a newbie and trying to get up the nerve to start. You, dear lady, are an inspiration. Bless you for the altitude link. I had no idea how to find mine. Hugs Leisa❤️
Try this: www.advancedconverter.com/map-tools/find-elevation-of-address Then use this chart: pressurecanners.com/pressure-canning-altitude-chart/ :-)
You are the best! I am so happy I found your channel. I have been water bath canning for a few treats and recently purchased an all American pressure canner. Watching you had taught me so much
Great Tips! Ingredient canning is the way to go! I was confused at first, but took your advice. I just used some ugly chicken in a King Ranch Casserole. Wonderful!! Thanks for all you do!!
Thanks Leisa, great talk as always! I had to start over again recently. Glad I had knowledge teachers. I would say learn the science of canning.
Oh Leisa !! Tip number 6 ! That weighted attachment 🙌. *I stay soooo stressed out watching my single layer presto on my glass top stove. It is set to between low and off through most of the processing time. Then all the sudden it’s climbing to 12 and has even gotten close to 15! My canner says do 11 lbs of pressure. I think I’ll try getting that weight and see if it does better.
O.m.g. I'm one of those that have been intimidated to try canning and your first tip to do a test run was an AH HA moment!!!! I immediately felt confident. Now I can use that all America i bought over a year ago!
You can do it!
I just canned some of your pizza soup. Instead of pork, I used my local fantastic meat market's pizza pork sausage, and cut out adding the extra Italian seasoning. The owners of the market have won many world wide awards for their sausages. Can't wait to taste.
All American canners also can be used with a weighted gauge. Older All Americans had a petcock overpressure release that you need to replace with the weighted gauge stem to convert to weighted gauge. It's easy to do & lots of how to online.
I have always dislike the internet net because I feel that it makes the younger generation handicap . However this year I had to used it because I could not go to the library 📚. I have been surprised 😳 on the amount of time I spent looking at deferent videos and have developed a obsession with caning thank you for the information 🏡😊❤️🐶😺
I agree that it is very important to have a paper copy of the USDA Complete Guide to Home Canning ( 2015 revision). As I had an abundance of printer ink, I printed it out on both sides of the pages. I took it to Office Max and even with extra pages (colored card stock between chapters + 3 extra blank pages for notes in each chapter) it only cost me $4.19 to have spiral bound with laminated front and back covers. Surely beats the price of buying it as a book online! Thank you for sharing your knowledge and experience with us! You are a wonderful resource to have at my fingertips and I look forward to upcoming videos!
I already have the book, the color coding tip is just genius, I always label the jars and I will be buying color dots in my next round of groceries :) LOL
I was so excited about getting the book the first time I heard about it... then I saw it on Amazon; knowing I needed it that I ordered it ... again! Now I have 2. LOL Great vid!
Paused the video and ordered the book. I’ve been wanting all that info printed. Thanks.
Lol side hustle... love it... Back alley Leisa in a trench coat selling jam... 😂
I’m new to canning at 57 yrs old.
No one canned when I was growing up and my ex would never hear of it. He told me not doing a garden period.
Now bruce is all for it. We both garden . I’m not scared to try canning but got to figure out where to put stuff as our house is pretty small and had no real storage. Old house . Space is an issue . But once I find the space I’m good to go.
Love your information and videos. TF.
I was new to canning last May, at 71 years old , (turned 72 in July!). And it really isn't hard at all. I used to be scared of canners, until this stupid Covid, and the meat shortages came up. At that point I decided that I had to do something. Now I have way over 100 jars of meats put up, and enjoying it. We don't have a garden, but I buy canned veggies. Our house is small too, (200 years old). You just need to be imaginative. LOL.
Jay P I’m glad I’m not the only one. I’m not scared . Got to find room.
I was scared a few years ago till I got my instant pot and became familiar with under pressure. My mom never canned. Just used a stove top pressure cooker,
Have a great Thursday.
My house is 896 sq.ft. & the only closets are in the bedrooms. You just have to get creative in how you look at storage.
I've got my queen bed on risers so I can store items underneath it. Am seriously thinking about moving my quilting stash out of the spare room closet to make a pantry. I also have my sofa on an angle in a corner of the living room & store items behind there too. A friend of mine uses a linen closet in her bathroom for all her canned goods!
We created spaces to store stuff , think easter eggs inside. Under beds stack I'm closets we store some stuff under bar in kitchen and put barn wood in front of it.
Cathy Rowe I’m slowly getting creative. It’s taken awhile as our house is still in remodeling mode.
We still have lots of work to get done when money allows.
But it we’ll get done sooner or later. Hopefully soon
Great overview for new canners and refresher course for the rest of us! Another thing is, canning is addictive. Once I get going, I am going through the pantry, freezer, garden, whatever wondering if I can can that!! Love having lots of variety on my shelves. Thanks for all the wonderful info you have shared with all your videos. Common sense at its best. -Marsha from Texas
My presto came in , cleaned her up perfectly last night & I'm going to do some tuna or probably chicken first. Veggies & jams will follow after I get my hands on some more jars. I really Thank all of Utube canners I was terrified & I'm not anymore , it's my responsibility to provide food to my family no matter what may come & cause of you all I know I can Can 😉 . Thank you for sharing your time , knowledge & experience. 🌹
I’m a beginning canner at 70. With all that’s been going on and with food prices going up it only makes sense. I bought a pressure canner and actually found jars at our Menards store. Just ordered that book you recommended from Amazon and am looking forward to making some apple sauce and apple butter soon.
This was so helpful weight gauge vs dial! Wish I would've seen this back in August 2020!!
Just went to the link for the book and now its up to 19 dollars but still a good price to save your food, money, and family
I have that book, and she is right. You should get it.
frazeeken I just bought through the link on Amazon. It was $7.99.
I have an AA, and it does take forever to come down to zero. If it's really late after I turn it off, I will go to bed, BUT I set two alarms to get up and remove them. It works well for me. I've also sometimes had to go out... and the timer will remind the designated person to remove them.
Oh no! So sorry about your salmon!! Love all these tips! thankyou
I have learned so much from you and thank you for that! Also from other sources over the past 18mths. But you are more detailed and explain simply why and how. Makes it easier. Again TY. ML
I have two presto canners and many weeks both are going at the same time. I have canned 70 pounds of chicken, 100 pounds of pork loin and 22 pounds of beef. I use and rotate my stock. I make stews and soup. I can from my garden. I got that book except at the time you downloaded the pages and printed the pages. I started collecting canning books. Don't be afraid of your canner. Don't leave the house, you have to keep an eye on the canner. I keep track of sales and can those items.
I'm so glad you put the elevation link. I had done a search and got a different number than what your link said. So I searched a bit more. The first place I used is just messed up. I would have messed things up!
Thank u for these tips. I have been thinking about getting into canning again even b4 covid. I have watched videos for months now of urs and other youtubers. I would like to say I am seeing mistakes I was taught by my family on canning things on several videos. Like let pressure vent for 10 mins for starting timing. I dont think my mom ever waterbath jams, jelly, or pickles. Im surprised we was not sick or worse. So yes always check books dont go by what family member said or did. Chances are they never had book on canning.
Back in those days, they did do things differently. But that is how it was done then. Now, they have learned more, and we do differently.
That is why being a Master Canner teaches people to can the same safe way. The way grandma didn't may not be the "Proper Way" of doing it now because we now know how important it is to can things the same way everywhere. Just like McDonalds. You can get the same burger in New York as you would In LA, California. Consistency is the goal in canning. :-)
This information is priceless. Thank you.
Thank you for posting this. Makes me feel alot less nervous about pressure canning. I only ever done water bath.
Thank you for the post Leisa. Finger tip tight is key, what I have learned for all of this, is check first for each lid you are wanting to use. for each type I have they require different criteria for finger tip tight. The regular ball lids, then tattlers and those orchard roads. Do a test run with each different types of lids you are using. I learned this the hard way. That jigger that goes over the vent pipe, so well worth the money, not to mention it saved me some aches and pains with my presto, up and down, up and down trying to keep that dial gauge down to 12/13 psi. I know it should be at the 11 psi but my gas stove did not want to keep it at that psi.
Leisa great info thanks 😊
I totally failed today trying the Caramel Apple Pie Jam, I was distracted and it just was so stressful! Of course, 4 jars failed to seal so far...they will go into the fridge and we'll be eating that on toast or something. Thanks for the recipe, next time I will take my time and make sure to be more planned out.
Leisa those tips were incredible!! Many questions I was thinking about were mentioned. I have a presto but I don't think the "jiggler" separates. I will have to look again. Thank you so much for this video.
Thanks for the tip on the canning book. I ordered one via your link.
The regulator is a game changer for the presto pressure canner! I am in Canada
, when I contacted presto to order a new gasket and gauge they offered to send me the regulator for free because we don’t have extensions anywhere to get the gauge tested. I already had one but they sent me another. So maybe that is something for Canadians to look into. As well I notice earlier in the spring when you could still buy a presto canner they were advertised in a flyer and from the picture on the box. It appears that the Presto canner doesn’t have the gauge anymore? It just had the spout where the regulator goes. I didn’t investigate it further as I wasn’t in the market for another canner and I wasn’t going to too many stores due to COVID. Has anyone purchased a new presto canner? Does it still have the gauge? I can’t
Imagine they are making them like that just for Canada!
I think I will do a VR for this but more angled to us here in the UK. There are more UK people now interested in preserving especially since the virus. Our main problem is getting Pressure canners , lids and jars. The import Tax is silly high. Presto definitely want to start looking at having a place to sell their canners in the UK
I just order the book while I was watching this video.
Keep a canning journal. Excellent video thank you.
Thanks for the great tips Leisa!
U are super knowledgeable and I so enjoy ur vids. I’ve learned so much. Txs and god bless
i have seen a great number of canning videos lately. These are only helpful for those who are fortunate enough to have canning jars and lids stockpiled.
These were such great tips, Leisa! Now I have to go look for Linda's list. Thank you both!
Thank You!!! Lots of Great Information!!!
I'm a newbie, bought my Presto canner, have 24 pints size and 24 quart size jars..Your videos are so helpful. Thank you!
You can do it!
Your instructions are so informative, detailed and clear. Thank you! I learned so much :-)
Great tips! Thanks!
Love your tips
I loved this video! So helpful to me! Thank you.
Awesome vid Leisa! thanks for all the tips and tricks. I just love your channel. Shalom and Blessings from NE Missouri.
Excellent tips.
The color coded idea is fantastic. Wow
OMG! You are such a bad influence on me! Ugh... I bought the book AND the jiggler (even though I've been canning for years without one) You're killing me here... LOL.
But, on a more 'tips worthy' note, I always write down the important stuff, like how much citric acid, lbs pressure, processing time, (what it is I'm canning) on a post it note and stick it on the cupboard right in front of my face. Like right next to the canner, where I cannot look at that pressure gauge without seeing that note.
Get all of your supplies together and in reach before starting. Some recipes such as jams and jellies require that you stir constantly once you get to a certain point. You dont want to break away from that because you realize that you forgot your funnel or grabber.
I keep most of my gear right inside my canning kettle when it's stored away. I have dedicated tools & towels, lids, etc. just for canning & only need to gather up the pot holders, cutting board & knife to be ready.
Thank you for the educational information!
Great tutorial
Thank you for posting this video full of safe canning Information.
Thank you so much!!!! I learning so much!!!!!!!!!❤️🙏🏻 followed your link about altitude and it said for my zip code 128ft
I haven't used my pressure canner yet. It's a Presto with just the weight and no gauge. I figure I'll start off canning chicken broth. If something happens and I have to restart the time because I let the temperature drop too low, it won't get mushy with the extra cooking time since it's broth.
Just bought one of those too. Havent braved anything yet. I like your thinking on the broth!! Thanks😊
I have a Presto also. With just the weight no gage. I love it. I haven't had any problems. I've been water canning for a long time and finally got the nerve to pressure can a year ago. There's nothing like it. So much fun. It's addicting😄
@@deliaramirez6044 I did do the chicken broth and it wasn't hard to regulate the temp. Today I'm pressure canning roast, with the raw pack method that Sutton Daze did. So far so good. It's still in there 'rocking' :)
Jeanne Hogue I haven't done meat. But I've done chicken soup and onion broth and chicken broth. Tell me how the roast comes out. 😊
@@deliaramirez6044 It all sealed, and looks good. It's cooling now.
Great information and links, thank you.
Ty bless you
Thank you for this great video, very interesting
Taking my pressure canner for a test spin today!! LOL!! Thanks for the info.🙏❤👍
Question: if water\steam is coming out around the lid of my pressure canner when in process, that means there is NOT a tight seal and my refurbished canner is junk?
Not junk, may need a new gasket? What kind of canner is it?
MIRRO-MATIC, I ordered all new parts gasket and all from Cooking & Canning Co.The gasket was on back order I wonder if they didnt send me a different one instead? Kinda bummed😪
Don't think like I used to. Canning doesn't have to always be a pantry-filling endeavor. Even a few humble jars of anything is a rewarding experience. If you can afford it, at some point invest in a small canner....example: All-American 10.5 quart or the All-American 15 quart canner. These little guys have changed my world. They will perfectly process 4 quart jars, or more with the 15 quart size, with ease. So on those days when you have just a little to save, pull either of those little cuties out instead of your larger canner. Hey, just leave those beauties on your stovetop! You will find so much satisfaction, with little effort, stocking your pantry with amazing selections for the future. Yes, it's FUN!
That is what caning is all about Valli, can what you can do be it a large batch or a small one. Slow and steady wins the race. :-)
Great video Leisa
Fantastic video Leisa!
I am still new to canning myself this is the best video.
welcome to canning. :-)
I was very much intimidated by my pressure canner until I found your channel. Now my husband says I can EVERYTHING! And the rest is either prepped from the store or vacuum sealed. He will be so happy this winter when we don't have to go to the store. THANK YOU and GOD BLESS.