Thanks for all your questions from this wonderful community for this FAQ video. Im sure your questions and the answers will help others too... so thanks a bunch again for taking the time to ask them 😀 This is the last video in the series, but I will of course continue to share specific canning projects we are up to and how to go about them.
Thank you so much. Excellent presentation, so pleased I finally found an Australian channel with experience in this area. I have the books, but nice to have local input and experience. Subscribed, and appreciate the other channels and links you and your channel has brought up.
Have you used the electric pressure cookers such as the Instant Pot Duo Nova 7-in-1? Mose pressure cookers I've seen are stove tops. Loving all your videos, they are so well presented.
Thankyou Sandra. Sadly in Australia we dont have the electric pressure canners readily available. I have seen in some of my canning groups that others have ordered them from the US and then said they got step down power converters to run them here. If they became available here (and not the exorbitant prices to do so) I would definitely give them a go. They look nice and easy for small batches.
Such an amazing series, thank you so much. Just out of interest would it be possible to safeley pressure can on a wood stove? Was wondering if you had possibly tried that.
Hi Sarah 😀 The trick with the pressure canners, is the balance of the temperature to maintain the required level of pressure. In fact, in the specs of each until, it normally says what BTU is required. If too hot, too much pressure will build, which can be dangerous, so there is usually a max BTU for stoves. (I have only seen this affect some stand-alone gas/crab cooker type burners, but I don't know what a wood stove would run at. Mine is definitely no where near that hot! But others may differ). You also can't have it cool to a point pressure goes down during the processing. If it does, you start the processing time again. Which then runs the risk of siphoning and affects on food quality.
I am glad you showed an example of a rolling boil. I feel like I would have had the water boiling too hard. This had really been a good series, thank you.
Sorry about that. The voice-over thing is still something Im learning about and as I just share for fun I dont have the professional gear others use. Im just capturing with the computer microphone, so even when Im dialing up my voice when editing, it is definitely lower than when I normally just capture videos on my phone.
Okay so here’s a thing I follow a lady on you tube who was raised old order Mennonite very close to Armish she doesn’t completely cover her jars and goes only to the food line or just above I have tried this and haven’t had a fail yet can you tell me the reasoning behind completely covering the jars
The waterbath method I follow, is one that has had pretty extensive testing to ensure the temperature of the food raises to the required temperature to kills off the micro-organisms that can cause spoilage. This method does require that the water completely surrounds the jars, to ensure the heating to that level is right throughout the jars. You may find this info helpful, as it gets into a bit more of the detail on waterbath canningpot requirements www.foodpreserving.org/2013/05/types-of-boiling-water-bath-hwb-canners.html?m=1#:~:text=Water%20bath%20canning%20involves%20filling,called%20a%20water%20bath%20canner.
Thanks for all your questions from this wonderful community for this FAQ video. Im sure your questions and the answers will help others too... so thanks a bunch again for taking the time to ask them 😀
This is the last video in the series, but I will of course continue to share specific canning projects we are up to and how to go about them.
Thank you so much. Excellent presentation, so pleased I finally found an Australian channel with experience in this area. I have the books, but nice to have local input and experience. Subscribed, and appreciate the other channels and links you and your channel has brought up.
That's for your lovely comment. It is always wonderful to hear it is proving helpful to canning journeys 😀
Fabulous series you’ve put together Rachel. Have thoroughly enjoyed it. Thank you!
Thanks a bunch for your lovely comment 💖
Awesome video once again, so thorough and great info 🙌🙌 thanks for answering my question!!!
Thanks for your great questions. I think these are great ones for others too.
Have you used the electric pressure cookers such as the Instant Pot Duo Nova 7-in-1? Mose pressure cookers I've seen are stove tops. Loving all your videos, they are so well presented.
Thankyou Sandra. Sadly in Australia we dont have the electric pressure canners readily available. I have seen in some of my canning groups that others have ordered them from the US and then said they got step down power converters to run them here. If they became available here (and not the exorbitant prices to do so) I would definitely give them a go. They look nice and easy for small batches.
Such an amazing series, thank you so much. Just out of interest would it be possible to safeley pressure can on a wood stove? Was wondering if you had possibly tried that.
Hi Sarah 😀 The trick with the pressure canners, is the balance of the temperature to maintain the required level of pressure. In fact, in the specs of each until, it normally says what BTU is required. If too hot, too much pressure will build, which can be dangerous, so there is usually a max BTU for stoves. (I have only seen this affect some stand-alone gas/crab cooker type burners, but I don't know what a wood stove would run at. Mine is definitely no where near that hot! But others may differ).
You also can't have it cool to a point pressure goes down during the processing. If it does, you start the processing time again. Which then runs the risk of siphoning and affects on food quality.
I am glad you showed an example of a rolling boil. I feel like I would have had the water boiling too hard. This had really been a good series, thank you.
@louisianacooker321 I think this is a question a few were wondering about, so very glad that footage was helpful 😀
Great video , volume was a bit quiet
Sorry about that. The voice-over thing is still something Im learning about and as I just share for fun I dont have the professional gear others use. Im just capturing with the computer microphone, so even when Im dialing up my voice when editing, it is definitely lower than when I normally just capture videos on my phone.
Can you use lug lids on ball jars
Im afraid not. The mason jars design doesn't fit with them.
Okay so here’s a thing I follow a lady on you tube who was raised old order Mennonite very close to Armish she doesn’t completely cover her jars and goes only to the food line or just above I have tried this and haven’t had a fail yet can you tell me the reasoning behind completely covering the jars
The waterbath method I follow, is one that has had pretty extensive testing to ensure the temperature of the food raises to the required temperature to kills off the micro-organisms that can cause spoilage. This method does require that the water completely surrounds the jars, to ensure the heating to that level is right throughout the jars. You may find this info helpful, as it gets into a bit more of the detail on waterbath canningpot requirements
www.foodpreserving.org/2013/05/types-of-boiling-water-bath-hwb-canners.html?m=1#:~:text=Water%20bath%20canning%20involves%20filling,called%20a%20water%20bath%20canner.