You are the best and most thorough teacher I have ever seen on UA-cam. You tell us the whys and what fors of doing things which is what I need. Thanks so much.
I know this video is old and everyone else has said it but man, you are SUCH a good teacher. So thorough, you answer every question you could possibly have. I’ve been binge watching every single video of yours.
Thank you for this video. I am an experienced water bath canner, but I have been so scared to use a pressure canner. This step by step has made me believe I could do this without blowing up my house.
Hi Steph! I live in Australia, and I don't have a farm, but I absolutely love your videos. I find I am learning about so many interesting things. I also wanted to say that I think you are such an amazing woman and mother. I sometimes use your videos as an inspirational video, especially the ones where you do a million things in one day. I watch one of those videos before starting my day and I feel fully pumped and motivated to get things done! I cannot believe how busy you are. Truly inspirational.
Such a helpful tutorial Steph! I wish I had this when I started. The only thing I would add is the pressure depends on your elevation, so I’m a bit higher than you and need to process at 13 pounds instead. And that the dial gauge canners can be knocked out of calibration. I found out mine was off by two pounds which can be a big deal! I ended up finding a used weighted gauge canner and it will never need to be calibrated which is so helpful.
Thank you for sharing. I’m 75 yrs old and we always canned our food. It’s nice to see the younger generations preparing again. It was just our way of life. We ate everything we grew. ❤️🙏🏻😊
And if your elevation is above 1000 ft your PSI will have to be higher than 10. So everyone needs to know their elevation to know what is the proper PSI that the pressure canner needs to be at for the processing time.
Good morning! Thank you for doing this video. I have been binge watching your channel and learning so much. Thank you for sharing your knowledge with us. You mentioned the Ball book of canning for pressure canning, are there any other pressure canning books you would recommend? Thanks!
I have one last question. I thought that I heard years ago that you needed to sterilize the cans. Or the glass jars I mean. Do we not have to do that anymore?
I have never canned but am thinking about it. . Question: would it be easier just to canned the tomatoes and then make spaghetti sauce when you’re ready for it rather than make the spaghetti sauce and can that. (you answered this question. Thanks)
Sorry if this is a silly question or if you already addressed it, can you use the water bath method to can applesauce/apple pie filling? I’m brand new to this and I’m on a tight budget but apples are the first thing I want to try 😍
You are the best and most thorough teacher I have ever seen on UA-cam. You tell us the whys and what fors of doing things which is what I need. Thanks so much.
Yes, I agree. She is very inspiring and takes great care to instruct thoroughly.
Lovely lady with a lovely family as well 😊
I know this video is old and everyone else has said it but man, you are SUCH a good teacher. So thorough, you answer every question you could possibly have. I’ve been binge watching every single video of yours.
Thank you for this video. I am an experienced water bath canner, but I have been so scared to use a pressure canner. This step by step has made me believe I could do this without blowing up my house.
Hi Steph! I live in Australia, and I don't have a farm, but I absolutely love your videos. I find I am learning about so many interesting things. I also wanted to say that I think you are such an amazing woman and mother. I sometimes use your videos as an inspirational video, especially the ones where you do a million things in one day. I watch one of those videos before starting my day and I feel fully pumped and motivated to get things done! I cannot believe how busy you are. Truly inspirational.
Same here! She gives me the energy to get my jobs done
Such a helpful tutorial Steph! I wish I had this when I started.
The only thing I would add is the pressure depends on your elevation, so I’m a bit higher than you and need to process at 13 pounds instead. And that the dial gauge canners can be knocked out of calibration. I found out mine was off by two pounds which can be a big deal! I ended up finding a used weighted gauge canner and it will never need to be calibrated which is so helpful.
Thank you for sharing. I’m 75 yrs old and we always canned our food. It’s nice to see the younger generations preparing again. It was just our way of life. We ate everything we grew.
❤️🙏🏻😊
I appreciate how detailed you are!
The Presto can or that your aunt gave you is a 16 quart Presto pressure canner. It can hold seven quart jars or 8 pint jars.
Thank you!!
Pretty detailed 👍
The amber teething beads work very well. They help with pain, swelling and drooling.
The vinegar is used to make sure there is no grease or oil or fat from whatever's in the jar to prevent proper ceiling it is not done for sanitizing.
Oh now that makes sense!
You can put both courts and pint size jars in the pressure canner at the same time but you will use the time for the larger jar.
Thank u Steph so much for this video! I learned a lot. You explain things so well, Take care
And if your elevation is above 1000 ft your PSI will have to be higher than 10. So everyone needs to know their elevation to know what is the proper PSI that the pressure canner needs to be at for the processing time.
I love my electric Presto pressure canner.
Good morning! Thank you for doing this video. I have been binge watching your channel and learning so much. Thank you for sharing your knowledge with us. You mentioned the Ball book of canning for pressure canning, are there any other pressure canning books you would recommend? Thanks!
Do you wash the lids and rings or use straight out of the package?
Great video!!
QUESTION : Can you tell me what do you do with the "old" lids, when you open a jar ?????
I thought you started the timer once the weight starts to make a noise? Or is that just a different brand?
Once you use the jars once can you reuse them and reuse the same seals ?
You can reuse jars and rings but not lids!
I have one last question. I thought that I heard years ago that you needed to sterilize the cans. Or the glass jars I mean. Do we not have to do that anymore?
I have never canned but am thinking about it. . Question: would it be easier just to canned the tomatoes and then make spaghetti sauce when you’re ready for it rather than make the spaghetti sauce and can that. (you answered this question. Thanks)
Sorry if this is a silly question or if you already addressed it, can you use the water bath method to can applesauce/apple pie filling? I’m brand new to this and I’m on a tight budget but apples are the first thing I want to try 😍
Since apples are acidic you can water bath can apples and applesauce.
How do you tolerate the ‘crunch’ that you get from Redmonds reel salt, I can’t tolerate food with that salt because the crunch makes me gag lol
Can you use a insta pot?
Weck jar?
Is that what what it it called ?