Dear Frieda, Of all the Instant Pot tutorials I have watched you are by far the very BEST. Your teaching is so calm and articulately detailed that I won't be the slightest bit apprehensive when making my preserves. I can't wait to learn more from you. Living at 4 ft above sea level in Florida. Thank you
This was the video that finally convinced me there was space and purpose for an IP in my life! Now I have a method for canning small batches of produce from our garden without using lots of fuel (and time) for my big WB canner. Today I have picked some nasturtium seeds to pickle. Tomorrow will be my first experience of steam canning in my new IP. Thanks Frieda! Your IP videos are clear, calm and unhurried. 😊
Thanks for the great visual tutorials! I can’t wait to use my Instant Pot to replace a boiling water bath, with that scalding water sloshing all over the place and heating up my kitchen. I’ve had a copy of the Ball Blue Book for years. It’s my go-to for safe canning.
A great tutorial for steam canning with the Instant pot. I just recently became aware of steam canning as an option to 'conventional' water bath canning, and am looking forward to trying it. Thank you!
I am from the U.K. and for some reason, whilst we are into our jams and pickles etc, pressure canning just doesn’t seem to be very popular in the U.K. so it’s not easy to get hold of the equipment to do it. So, I thought I’d see if it’s possible to use my instapot for the process. This had been very helpful. Thank you! 😊
I was currently looking for the things I would like to process in my Max. Definitely good to know I’m not limited to pressure canning only. I’m looking (digging us more like it!) for more info on items and times to steam can.
I just love this for small batch canning. So much less fuss and heat. And If its too hot the IP can be set up in the garage. Got it down to a system sterilizing the jars, keeping hot and processing. Today it was apricot jam, peach jelly and salsa verde. Less clean up too I think. Love it!
Thank you! I'm glad you are enjoying this method. Like you, I've got it down to a system for jams, jellies & butters. Once a batch is done processing, another batch is ready to go.🙂
Thank you so very much for making these videos and the blog posts! I feel a lot better about the process now that I understand what the process is and why you do certain things.
Great tutorial, Frieda. I'd watched this video earlier in the summer when I was making jam and wanted to pressure steam the jars afterwards so we could put them on the shelf... making cranberry juice right now and came to watch again for a refresher. :) canning is wonderful.
Thank you for watching and letting me know that you found this helpful. You reminded me that I need to make some more cranberry jelly to have on hand for Thanksgiving. The recipe is on my page if you are interested. 🙂 www.friedalovesbread.com/2021/11/Instant-Pot-Orange-Cranberry-Jelly-No-Pectin.html
Her: "Resist the urge to touch or dry the water on top or anything" Me: (sweat pouring down my temples just watching it on screen) Maybe I should not do canning.
Thanks so much for this. I never proof my jam, but wanted to this year because my recipe calls for less sugar. All worked great, even though I forgot both the vinegar and the penny, which I won’t forget next time because I think they are excellent suggestions.
Found blood oranges at Costco & wanted to make marmalade. Small batch perfect for the Instant Pot, and today is my first try at steam canning in it! Couldn't believe how it simplified the process...thanks much!
You are most welcome! Making small batch jams, jellies & marmalades are perfect, as recipes are small batches to allow thickening. Make too large of a batch, and it won't thicken as well. Enjoy!
Just found ur videos, luv watching u! I'm only on #2 but do u take the bands off & leave the sealed part on the jar alone? I don't remember doing that when I was young canning w/Gma but may be wrong. Someone said it helps u to knw the seal is still good but wouldn't the middle pop up anyway? To me it's weird to have a jar w/o the full top. Lol
Hi! Thank you for watching! I'm glad you asked a great question. You can leave the rings (bands) on if you wish. After 24 hours, you may take off the bands if you want. It won't hurt the jars to remove the bands. You can still tell if they are sealed by looking at the middle of the lid to see if it's depressed (sunken) or tap it with a metal spoon or fingernail. A sealed jar will have a higher pitched sound than an unsealed jar (dull). 🙂
I have a steam canner that I use for jellies and jams. However, my Insta Pot is always handy. Since I only steam can 6-8 jars at a time, using the Insta Pot will be so much easier! Thank you for the video!
Fantastic video! 👍🏻👍🏻 Thank you. I like to wipe the rims with vinegar rather than plain water because the vinegar really cuts through the sugary-sticky food.
I live in central Florida, and I just want to make sure that I heard you correctly. If I am using the directions in the cookbooks that you recommend, do I need to adjust the times at all?
Thank you so much! I live in Lake Tahoe (elev. 6200 ') and wanted to can some applesauce (from apples off my tree) in my instant pot, but there really isn't much out there explaining how to do it with the Instant Pot. This really helped. I added 15 min (total time of 25 min.) for the altitude and they sealed great.
Loved this video! I am about to purchase an Instant Pot and want to use it for small batches of high acid foods. I’m looking at the Duo Nova 7 in 1 6 quart model. Will I be able to can in this model?
You can process high acid foods using this model. The key is being able to remove the pressure valve (which ui can) to allow a full, steady stream of steam through the valve during the processing time. Thanks for watching! 🙂
Hi very interesting indeed. However, can you please advise whether the IP is adequate for canning as there are many videos out suggesting that it is not as IP doesn’t teach 15 psi. Thanks
The IP is only suitable for water bath canning or atmospheric canning as described in the video for HIGH acid foods only. You cannot use the IP for pressure canning of LOW acid foods as it cannot maintain the correct psi. You can find more helpful information here: 🙂 www.friedalovesbread.com/2017/09/safe-steam-canning-with-your-instant.html
jordan peschon - yes! I've used pint sized jars to can peaches. Here's a tutorial for canning peaches that you can use. 😊 www.friedalovesbread.com/2009/09/canning-101-peaches.html
Can I also use 16oz jar's??? in 6 qt instant pot=>thinking about getting an instant pot, so excited seeing all these awesome easy quick recipe's for good food!!!
The 16 oz jars are too tall to fit in the 6qt, as they need to sit on top of the trivet. You can check out my article here for jars that will fit and how many. 🙂 www.friedalovesbread.com/2017/09/safe-steam-canning-with-your-instant.html
No, you cannot can or process leftovers. You can only can high acid foods with this method or any water bath method. Take a look at the link in the video description for more helpful information. 🙂
I want to steam can in my instant pot max. But I don’t have a steam setting. My settings are pressure cookers, sauté, rice, sous vide, slow cook, soup/broth, canning, and yogurt. The canning setting is only for pressure canning. I did try once to steam can in it on the canning setting, using low pressure. But it got up to about 132 degrees and took so long to depressurize before I could open it. So the jelly was way over processed.
You will need to follow a tested recipe for salsa that has acidity (lemon juice) as today's tomatoes are sweeter. The processing time is on this recipe and you'll need to add time based on your altitude. 🙂 www.ballmasonjars.com/traditional-salsa-auto-canner.html
You can use pint jars. In the article listed in the video description, it shows how many you can fit in a 6 quart IP. You may be able to fit more in a larger one. 🙂
I used your method and believe it all worked as planned so thank you for sharing the how to info! I did however run into a question regarding the timer on my instant pot. I set the steam button and selected 10 minutes but it never seemed to actually count down. I set my watch to see what it did and it seemed to keep steaming until I pressed cancel way past the 10 minute mark. Does this have to do with using "venting" instead of "sealing"? I just wanted to see if you had any advice or if I should in the future use my watch once it locks the safety thing? Thank you!
Since you are not using pressure to can your food, the timer will not count down as it is designed to begin counting down when pressure is reached. Instead, you will need to begin timing your process as soon as you see a full, steady stream of steam coming from the pressure valve and the silver pin comes up, using an alternate timer, such as a kitchen timer. As soon as your timer stops, then you would push cancel and turn off your IP. Instead of using "venting" you can remove your pressure valve. So you did the right thing by using your watch!
Perfect! Just needed confirmation I wasn't doing it wrong. This was my first attempt at canning anything and it was a treat to hear those lids "pop". Out of 24 1/2 pint jars only 1 didn't take. Thanks again!!
I just found your page and love this video. Just subscribed and was hoping you could help me with the times need for apple and dewberry jelly, and Dewberry jam. You mentioned elevation changes
Thank you for watching! You will need to find a tested recipe for the fruits you mentioned. You can find recipes on the Ball Canning website or at NCHFP (National Center for Home Food Preservation). They will give you processing times in the recipe and will tell you how much time to add, based on your elevation. 🙂
Thank you for this video! I have only canned jellies and tomatoes using a weather bath on my stove. We have a ton of green beans this year and would love to can some. Is that something that I could can green beans in? I have the 6 qt instant pot. Thanks for any advice!
It depends on the size of the jars and if they are regular vs wide mouth. Under the video description, there's a link to an article where I show how many jars will fit in my 6 quart. I'm sure you can fit more in your 8 quart; you'll have to dry fit them before starting your project. 🙂
I am trying to figure out how to can pickles. So far, you are the only decent video I found that shows how to can with an insta pot. I couldn't figure out though how much water to put in. Also what time would you suggest for pickles?
Hi! Thank you for watching! In the video description above, there is a link to Safe Steam Canning: Part One that will give you a LOT more information than shown in this video. After reading it, you will know how much water to use. You will also need to use a *tested* recipe from Ball or NCFHP and adjust your processing time for your altitude.
I loved your video!! I just got a first time Insta Pot, and wanted so badly to learn how to can my tomatoes and Apple Butter soon. Thank you SO much for this wonderful tutorial! MUCH better than trying to read the directions for me. I'm a visual learner. lol I am definitely saving this recipe for my apple butter soon. Do you have a video on canning tomatoes in the Insta Pot? Tonda in Ohio
Thanks for watching! No, I don't have a video for canning tomatoes, but do have one for canning strawberry jam. You can find great recipes and directions over at the Ball Blue Book fresh preserving website.🙂
Frieda, I just found your channel by Googling "how to pressure can beets in an InstaPot ". It took me to your step one video which was awesome, but it didn't tell me how to pressure can beets. So, I came to this one. Can you give me advice/instructions on how to do that? I will do some as pickled beets in my water bath canner but I want most of my harvest canned as plain beets which can only be done in a pressure cooker. HELP lol. Oh, I'm single and need all the cooking help I can get, so I am subscribing to your awesome channel.
Hi! You can use any tested water bath canned recipe with your Instant Pot. These recipes do not require pressure. Your IP is a pressure cooker, not a pressure canner. You will not be able to use low acid foods (veggies, broths, meats, etc.) in your IP as these foods require a pressure canner, not a pressure cooker. You won't be able to can your beets in your IP, sorry! You can find more information about which foods you can process in your IP in Part One of my canning article that is listed in the video description. 🙂
@@FriedaFranchina well poo lol. The sales clerk where I bought it said I could. I lost my pressure canner in hurricane Harvey along with everything else and haven't bought another one yet. I reckon I need to because I have lots of beets almost ready to harvest. Thanks for the response.
No. Green beans and vegetables are low acid foods that need to be pressure canned using a pressure canner. The Instant Pot is a pressure cooker, not a pressure canner. Please see Part One for more information. 🙂 www.friedalovesbread.com/2017/09/safe-steam-canning-with-your-instant.html
T. Lovejoy - thank you! The apple butter is amazing and I'm sure you will enjoy it. You can find the recipe for it here. Enjoy!😊 www.friedalovesbread.com/2017/09/apple-butter-pressure-cooker.html?m=1
Yes, the processing time would be the same as water bath canning, adjusted for your altitude. Make sure you are using a recipe that has been tested for pH. 🙂
I did several batches of jam last fall with this technique, and it worked like a charm! I have a couple jars left of raspberry, only bc we decided we don't like straight 100% raspberry jam bc there's too many seeds! But they still look great. But, I've done a few batches recently and apparently I didn't look very closely at the processing directions I wrote down from here. I was thinking processing time was a lot quicker than I remembered it being! Today I realized that was because I've been forgetting to open the vent at the beginning 😅 Would that be a very bad thing, to process with the vent closed?
That's wonderful to know that you have made several successful batches of jam with this method. I'm not a fan of seeds, so I strain my mixture with a fine seive. I'm glad you asked an important question... yes, it's not a good thing to have the pressure valve closed. This creates pressure with an appliance that cannot maintain proper pressure to safety can. I would reproces this batch with the valve open for the correct time, adjusted for your altitude or freeze it for later use. 🙂
Very cool :) someone else commented on your other vid that the instant pot might qualify for pressure canning now too but I'll look elsewhere for more info, I think the IP is able to hold at least 14 PSI. I would love if I could can beans. Thank you for the vid!
The new line of IP has a canning setting, but they're not yet (as far as I've read) USDA tested/approved for low acid pressure canning. Their new sous vide / canning feature might make this sort of high acid steam canning safer though? I don't know if it has been tested/certified for that either, though.
The IP cannot maintain the pressure needed for canning low acid foods as it does not have a pressure regulator. IP does have the Max model which claims to maintain the pressure for low acid food canning, but it has not been tested or approved by the FDA or NCFHP. It also has a limitation of no pressure canning above 5k feet, according to their manual. At this time, please do not use any electric pressure cooker for pressure canning of low acid foods. 🙂
Thanks for watching! You can't use pressure when using a pressure cooker. The method I'm using in the video is atmospheric canning, which uses the boiling point of water to can high acid foods. The vent is left open to let you know when to start the processing time. As soon as you see a steady stream of steam through the vent, that is when boiling temp has been reached & you can begin timing. Pressure canners (not cookers) have weighted gauges for certain psi (pounds per square inch) for processing low acid foods (meats, veggies, broths). Hope this info helps.🙂
Hi- you cannot process vegetables, meats, broths or other low acid foods in your Instant Pot. You can process fruit, fruit butters, jams, jellies & other high acid foods in your Instant Pot. You will want to read through Part 1 of my IP canning series and use a tested recipe from NCFHP -or- Ball Blue Book, using the water bath processing times, adjusted for your altitude. 🙂
I'm assuming you turned the valve to the seal position and set 20 minutes before you unplugged the instant pot? I'm I correct it didn't show that in the video nor did I hear you say it. Can you please confirm that for me, thank you.
No, I do not turn the pressure valve closed to sealing. I keep it open the entire time. Check the link in the video description or here for FULL directions.🙂 www.friedalovesbread.com/2017/09/safe-steam-canning-with-your-instant.html
It should seal within the hour. If it doesn't seal, you'll need to put it in the fridge and enjoy it. You could reheat the contents and try processing it again in a clean jar/lid, but for one jar, I'd just put it in the fridge and enjoy it. It's fine to process again or enjoy if the failed seal is discovered within 24 hours. :-)
You will need to follow a specific recipe for canning salsa, as it is tested for the pH levels for safe water bath canning. Here is a tested recipe you can try. You will need to adjust the processing time for your altitude. 🙂 www.freshpreservinguk.co.uk/recipes/fresh-salsa-recipe
Great video...thank you. I have not bought an instant pot yet. Have been thinking about it for a year now. Trying to decide on which instant pot and the size. I love having left overs...soups, chili’s etc to freeze. Also have company over and do can. There is only 2 of us. Do you think the 6 quart is good or should I maybe consider the 8. If I want to do rice, yogurt for just 2 or 4 will the 8 quart be too big. Thoughts
The 6 quart should be just fine for your needs. It will hold 1 gallon of milk for yogurt and you can make foods that have up to 8 servings. Some folks end up getting a second pressure cooker (3 or 6 qt) to make side dishes while the main dish is cooking in the other one. 😊
Have you ever done this canning dried beans what's outcome have child in family scared not to use old pressure canner on stove but need easier way. Does it heat it over 212 degrees to properly can? I know this one was for acidic stuff but curious about non acidic
No, you will NOT be able to use the IP for canning any low acid foods: beans, veggies, meats, etc. IP does have a model (Max) that claims to be able to pressure can low acid foods, but it is limited to altitudes below 5,000 feet and is not approved by NCFHP or FDA at this time. 🙂
I have done a lot of canning both pressure canning and water bath. I want to make apple sauce and use the electric pressure cooker. I have 3 of them, but only one is an Instant pot and I have not used it yet. I think that will be better for me than using the water bath canner because of lifting all the water it takes and them emptying it back out. I am almost 85. So would I do apple sauce the same as for the apple butter. Also I did not catch how much water I should use in the Instant pot. I am about 800 feet above sea level. I hope you can answer this fairly soon. Thank you. Grandma Sue in Central Indiana and Izzi Too
Hi! How much water to use depends on the size of your IP. You can find more detailed info on the link below the video description. You will have to look at the Ball recipe website for the processing times for applesauce and apple butter. It depends on the jar size as well. Here's the link for apple butter processing times: www.freshpreserving.com/apple-butter-br3446.html
Emmalee Lill - you don't need to refrigerate properly canned foods. They will be shelf stable for at least two years or more, depending on the food that is canned. 😊
Frieda, thank you for your set of comprehensive videos on steam canning. My question for you is concerning the fact that I bought the IP Ultra 8 quart and the steam release valve is different than your model. Any guidance on setting the valve properly for your canning method?
There are 3 buttons on the top of the Ultra lid: the Quick Release button, silver float pin, and the pressure valve. On my 6qt, I am able to remove the pressure valve. You should be able to pull it straight up and off the lid. :-)
Is it possible to can a no-mato sauce using this method? I am sensitive to nightshade veggies including tomato, eggplant, peppers, and potatoes. A NOMATO sauce as the name suggests has no tomatoes. The recipe I’m trying today uses carrot, beets, pumpkin, winter squash and calls for ACV or lemon juice for the tangy taste. Just wondering if it would be cannable by your method. 🤔. I will check the website. Thank you 💐😁
I'm not certain what you mean by no-mato sauce. Tomato sauce needs to have an acid, such as lemon juice or vinegar added. Check out the Ball Canning website for recipes. 🙂
No. Saute button is to be ided used only without a lid and on my IP, it shuts off after 30 minutes. You can test it with the high pressure setting or manual, depending on the model you have. 🙂
If you go to my website, there is a Print Friendly button near the top of the article. You can ptint the directions from there. 🙂 Here is the article: www.friedalovesbread.com/2017/09/steam-canning-in-your-instant-pot-part.html
This is Part Two of learning to can with your IP. You'll want to read through this entire post (Part One) before starting. It contains a lot of helpful information that I was not able to include in either video. 🙂 www.friedalovesbread.com/2017/09/safe-steam-canning-with-your-instant.html
Dear Frieda, Of all the Instant Pot tutorials I have watched you are by far the very BEST. Your teaching is so calm and articulately detailed that I won't be the slightest bit apprehensive when making my preserves. I can't wait to learn more from you. Living at 4 ft above sea level in Florida. Thank you
This was the video that finally convinced me there was space and purpose for an IP in my life! Now I have a method for canning small batches of produce from our garden without using lots of fuel (and time) for my big WB canner. Today I have picked some nasturtium seeds to pickle. Tomorrow will be my first experience of steam canning in my new IP. Thanks Frieda! Your IP videos are clear, calm and unhurried. 😊
Thanks for the great visual tutorials! I can’t wait to use my Instant Pot to replace a boiling water bath, with that scalding water sloshing all over the place and heating up my kitchen. I’ve had a copy of the Ball Blue Book for years. It’s my go-to for safe canning.
A great tutorial for steam canning with the Instant pot. I just recently became aware of steam canning as an option to 'conventional' water bath canning, and am looking forward to trying it. Thank you!
Thank you for watching! 🙂
Thank you, agree very helpful I will try in the winter months wanting to my leftover chili how do I know how long
Frieda- you are a very good teacher. I enjoyed this lesson and feel more secure about using my Instant pot for this process. Keep up the good work.
my daughter and son in law got me an instant pot for Christmas; love canning and this will save me so much time
Love your videos could you please turn your recording volume up though thank you
I am from the U.K. and for some reason, whilst we are into our jams and pickles etc, pressure canning just doesn’t seem to be very popular in the U.K. so it’s not easy to get hold of the equipment to do it. So, I thought I’d see if it’s possible to use my instapot for the process. This had been very helpful. Thank you! 😊
My first time canning ever! IT WORKED! Thank you so much for showing all of us this!
The penny trick is awesome.
I had no idea I could use my IP for canning. Thanks for the great instructions and demo.
The instant pot max now can be used for pressure canning so it can do both steam & pressure canning . Loved your tutorial on steam canning .
I was currently looking for the things I would like to process in my Max. Definitely good to know I’m not limited to pressure canning only. I’m looking (digging us more like it!) for more info on items and times to steam can.
Outstanding instructions! You answered all of the questions I had about water canning! Thanks so much for sharing!
You are welcome! Let me know what you decide to can and how it works out for you. :-)
I just love this for small batch canning. So much less fuss and heat. And If its too hot the IP can be set up in the garage. Got it down to a system sterilizing the jars, keeping hot and processing. Today it was apricot jam, peach jelly and salsa verde. Less clean up too I think. Love it!
Thank you!
I'm glad you are enjoying this method. Like you, I've got it down to a system for jams, jellies & butters. Once a batch is done processing, another batch is ready to go.🙂
Great video, thanks for showing step by step how to can with the instant pot.
I come back to this video every year for my reminder on how to steam can my Apple butter. Thanks Frieda!!
You are most welcome! I'm glad you find this video helpful. Enjoy your apple butter! 😋
This was fantastic! Thank you! I just couldn’t see how much of water you put into the pot.
Will be trying this soon.
Thank you so very much for making these videos and the blog posts! I feel a lot better about the process now that I understand what the process is and why you do certain things.
Excellent. You nailed it. Now I need to figure out how long I should process my jam.
Thank you for sharing this . I have an instapot and have been wanting to start canning but didn’t want to spend a ton on the electric canners!
Great tutorial, Frieda. I'd watched this video earlier in the summer when I was making jam and wanted to pressure steam the jars afterwards so we could put them on the shelf... making cranberry juice right now and came to watch again for a refresher. :) canning is wonderful.
Thank you for watching and letting me know that you found this helpful. You reminded me that I need to make some more cranberry jelly to have on hand for Thanksgiving. The recipe is on my page if you are interested. 🙂
www.friedalovesbread.com/2021/11/Instant-Pot-Orange-Cranberry-Jelly-No-Pectin.html
Thank you so much for this video! I was hoping there was a way to can with my instant pot! 💕
Thank you for this video! It gave me the courage to can jam for the first time.
You are most welcome! Thank you for watching and enjoy your jam!😋
Thank you for making the process seem less daunting. Now I look forward to canning homemade pickles vs just making refrigerator pickles.
Now, this is awesome, as since now I only heard/read "do not can in your IP!!"
thanks for sharing
Did you watch part 1 of the video? It has all the safety rules. Not all canning can be done like this (sad panda).
Her: "Resist the urge to touch or dry the water on top or anything"
Me: (sweat pouring down my temples just watching it on screen)
Maybe I should not do canning.
🙂 Love your style of writing and sense of humor!
🤣😂🤣😂
I heeeear yooou!!! I’m going to dive in. I’ll let you know how it goes.
Thanks so much for this. I never proof my jam, but wanted to this year because my recipe calls for less sugar. All worked great, even though I forgot both the vinegar and the penny, which I won’t forget next time because I think they are excellent suggestions.
thank you so much for this🙏. I appreciate you sharing your knowledge on canning using instant pot💚
Found blood oranges at Costco & wanted to make marmalade. Small batch perfect for the Instant Pot, and today is my first try at steam canning in it! Couldn't believe how it simplified the process...thanks much!
You are most welcome! Making small batch jams, jellies & marmalades are perfect, as recipes are small batches to allow thickening. Make too large of a batch, and it won't thicken as well. Enjoy!
Thank you so much. I'm so grateful to have found your account. Can I ask what does the vinegar do? Thank you in advance.
You are most welcome & thank you for watching!
The vinegar helps with hard water reside from forming on the outside of the jars. 🙂
Just found ur videos, luv watching u! I'm only on #2 but do u take the bands off & leave the sealed part on the jar alone? I don't remember doing that when I was young canning w/Gma but may be wrong. Someone said it helps u to knw the seal is still good but wouldn't the middle pop up anyway? To me it's weird to have a jar w/o the full top. Lol
Hi! Thank you for watching! I'm glad you asked a great question. You can leave the rings (bands) on if you wish. After 24 hours, you may take off the bands if you want. It won't hurt the jars to remove the bands. You can still tell if they are sealed by looking at the middle of the lid to see if it's depressed (sunken) or tap it with a metal spoon or fingernail. A sealed jar will have a higher pitched sound than an unsealed jar (dull). 🙂
I have a steam canner that I use for jellies and jams. However, my Insta Pot is always handy. Since I only steam can 6-8 jars at a time, using the Insta Pot will be so much easier! Thank you for the video!
You are most welcome!
I've enjoyed a steam canner for many years and you are right, having an Instant Pot is more handy. Enjoy!🙂
Tks for sharing this tutorial with us
Thanks for the wonderfully instructive video. I now feel confident that I can use my Insta-Pot for canning.
Thanks for this great and informative video. I had some leftover apple butter that I put in the fridge. Do you know for how long it will be good for?
Thanks for watching! Apple butter keeps in the fridge for 1-3 weeks, in the freezer for up to 3 months, or canned for up to two years. 🙂
@@FriedaFranchina, oh wow! Thanks :)
Thank you so much this was easy! Muscadine jelly for me here in TN. Feel a lot safer using my instant pot than an old pressure cooker.
You are most welcome - thank you for watching and enjoy every delicious bite!🙂
Fantastic video! 👍🏻👍🏻 Thank you. I like to wipe the rims with vinegar rather than plain water because the vinegar really cuts through the sugary-sticky food.
Thank you for watching!: That is a great tip...I will have to try that with my next batch. 🙂
Thank you, this was so helpful 💗
Yay! can't wait to can fresh picked plums, thank you.
I live in central Florida, and I just want to make sure that I heard you correctly. If I am using the directions in the cookbooks that you recommend, do I need to adjust the times at all?
If you are using a water bath canning recipe (in the mentioned books) and are at sea level, you do not need to adjust the cooking time. 🙂
Thank you so much! I live in Lake Tahoe (elev. 6200 ') and wanted to can some applesauce (from apples off my tree) in my instant pot, but there really isn't much out there explaining how to do it with the Instant Pot. This really helped. I added 15 min (total time of 25 min.) for the altitude and they sealed great.
You are most welcome! I'm glad you enjoyed this method of canning small batches. Thanks for watching. Enjoy!🙂
PLINK! Is my favorite sound!
Loved this video! I am about to purchase an Instant Pot and want to use it for small batches of high acid foods. I’m looking at the Duo Nova 7 in 1 6 quart model. Will I be able to can in this model?
You can process high acid foods using this model. The key is being able to remove the pressure valve (which ui can) to allow a full, steady stream of steam through the valve during the processing time.
Thanks for watching! 🙂
Hi very interesting indeed. However, can you please advise whether the IP is adequate for canning as there are many videos out suggesting that it is not as IP doesn’t teach 15 psi. Thanks
The IP is only suitable for water bath canning or atmospheric canning as described in the video for HIGH acid foods only.
You cannot use the IP for pressure canning of LOW acid foods as it cannot maintain the correct psi.
You can find more helpful information here: 🙂
www.friedalovesbread.com/2017/09/safe-steam-canning-with-your-instant.html
Can I use this method to can peaches!? I so excited to try this! I have never canned before!
jordan peschon - yes! I've used pint sized jars to can peaches. Here's a tutorial for canning peaches that you can use. 😊
www.friedalovesbread.com/2009/09/canning-101-peaches.html
Can I also use 16oz jar's??? in 6 qt instant pot=>thinking about getting an instant pot, so excited seeing all these awesome easy quick recipe's for good food!!!
The 16 oz jars are too tall to fit in the 6qt, as they need to sit on top of the trivet. You can check out my article here for jars that will fit and how many. 🙂
www.friedalovesbread.com/2017/09/safe-steam-canning-with-your-instant.html
@@FriedaFranchina Thank you so much!!..I will read it now, thank you. I am so excited to make my own jam!
Can I use this to can leftovers for another meal? If not, is there a video of that? Ty
No, you cannot can or process leftovers. You can only can high acid foods with this method or any water bath method. Take a look at the link in the video description for more helpful information. 🙂
I want to steam can in my instant pot max. But I don’t have a steam setting. My settings are pressure cookers, sauté, rice, sous vide, slow cook, soup/broth, canning, and yogurt. The canning setting is only for pressure canning. I did try once to steam can in it on the canning setting, using low pressure. But it got up to about 132 degrees and took so long to depressurize before I could open it. So the jelly was way over processed.
Hi Janice! Did you figure this out? I opened my Max yesterday and I was thinking the same thing. Canning but no Steam option.
@@stephaniezeuli no I didn’t. Sorry. But I love my max. Had it for a year now.
Very clear explanation! Thanks for sharing:)
This worked great! Easy to do and you have great tips. Thanks!
Thank you for teaching me how to steam in the instapotthe video is it possible for you to speak up a little bit I could barely hear you
Great explanation Frieda! After watching your video I feel like I'm ready to start canning :) this will be my 1st! 😁Thanks so much!!
Thank you very much for this video.
I’m going to can salsa. Do you know how long they should process? We live in East Tennessee!
You will need to follow a tested recipe for salsa that has acidity (lemon juice) as today's tomatoes are sweeter. The processing time is on this recipe and you'll need to add time based on your altitude. 🙂
www.ballmasonjars.com/traditional-salsa-auto-canner.html
Amazing video. Thank you! How do you know how much head space to leave? Thanks!!
The recipe should tell you, as it will vary. Only use recipes from the Ball Blue Book, NCFHP, or your state extension agency. 🙂
Hi Freida, Love your information on canning. Can I use pint jars in the instant pot or would they be too big?
You can use pint jars. In the article listed in the video description, it shows how many you can fit in a 6 quart IP. You may be able to fit more in a larger one. 🙂
Very helpful! I made strawberry jam and only 4 jars out of 12 sealed. I will try this method. Thank you!
Good video
❤❤❤❤love this!!
Excellent explanations with pt1 and 2. Do u know which insta I would need to do 1 qt mason jars in? The 6 looks to short.
Thank you for watching! Unfortunately, none of the Instant Pot models available are tall enough to hold quart sized jars. 🙂
Do you have to sterilize your jars in the instant pot and the dishwasher
Great video. Thank you!
I used your method and believe it all worked as planned so thank you for sharing the how to info! I did however run into a question regarding the timer on my instant pot. I set the steam button and selected 10 minutes but it never seemed to actually count down. I set my watch to see what it did and it seemed to keep steaming until I pressed cancel way past the 10 minute mark. Does this have to do with using "venting" instead of "sealing"? I just wanted to see if you had any advice or if I should in the future use my watch once it locks the safety thing? Thank you!
Since you are not using pressure to can your food, the timer will not count down as it is designed to begin counting down when pressure is reached. Instead, you will need to begin timing your process as soon as you see a full, steady stream of steam coming from the pressure valve and the silver pin comes up, using an alternate timer, such as a kitchen timer. As soon as your timer stops, then you would push cancel and turn off your IP. Instead of using "venting" you can remove your pressure valve. So you did the right thing by using your watch!
Perfect! Just needed confirmation I wasn't doing it wrong. This was my first attempt at canning anything and it was a treat to hear those lids "pop". Out of 24 1/2 pint jars only 1 didn't take. Thanks again!!
I just found your page and love this video. Just subscribed and was hoping you could help me with the times need for apple and dewberry jelly, and Dewberry jam. You mentioned elevation changes
Thank you for watching! You will need to find a tested recipe for the fruits you mentioned. You can find recipes on the Ball Canning website or at NCHFP (National Center for Home Food Preservation). They will give you processing times in the recipe and will tell you how much time to add, based on your elevation. 🙂
Thank you for this video! I have only canned jellies and tomatoes using a weather bath on my stove. We have a ton of green beans this year and would love to can some. Is that something that I could can green beans in? I have the 6 qt instant pot. Thanks for any advice!
No, unfortunately you will not be able to can green beans or any other low acidic food with this method. 🙂
Get a Ball canning book to learn how to preserve. Green beans are a low acid food and you need a pressure canner to preserve them.
Can you tell me how many jars you can water bath/steam can at a time? Can you do more than 4? Can you do more in the 8 quart instapot?
It depends on the size of the jars and if they are regular vs wide mouth.
Under the video description, there's a link to an article where I show how many jars will fit in my 6 quart. I'm sure you can fit more in your 8 quart; you'll have to dry fit them before starting your project. 🙂
Also...so I leave the vent open the entire time & set it at 10 mins high pressure (if I don't need altitude adjustment)?
I am trying to figure out how to can pickles. So far, you are the only decent video I found that shows how to can with an insta pot. I couldn't figure out though how much water to put in. Also what time would you suggest for pickles?
Hi! Thank you for watching!
In the video description above, there is a link to Safe Steam Canning: Part One that will give you a LOT more information than shown in this video.
After reading it, you will know how much water to use. You will also need to use a *tested* recipe from Ball or NCFHP and adjust your processing time for your altitude.
I loved your video!! I just got a first time Insta Pot, and wanted so badly to learn how to can my tomatoes and Apple Butter soon. Thank you SO much for this wonderful tutorial! MUCH better than trying to read the directions for me. I'm a visual learner. lol I am definitely saving this recipe for my apple butter soon. Do you have a video on canning tomatoes in the Insta Pot? Tonda in Ohio
Thanks for watching! No, I don't have a video for canning tomatoes, but do have one for canning strawberry jam. You can find great recipes and directions over at the Ball Blue Book fresh preserving website.🙂
Frieda,
I just found your channel by Googling "how to pressure can beets in an InstaPot ". It took me to your step one video which was awesome, but it didn't tell me how to pressure can beets. So, I came to this one. Can you give me advice/instructions on how to do that? I will do some as pickled beets in my water bath canner but I want most of my harvest canned as plain beets which can only be done in a pressure cooker. HELP lol.
Oh, I'm single and need all the cooking help I can get, so I am subscribing to your awesome channel.
Hi! You can use any tested water bath canned recipe with your Instant Pot. These recipes do not require pressure.
Your IP is a pressure cooker, not a pressure canner. You will not be able to use low acid foods (veggies, broths, meats, etc.) in your IP as these foods require a pressure canner, not a pressure cooker. You won't be able to can your beets in your IP, sorry! You can find more information about which foods you can process in your IP in Part One of my canning article that is listed in the video description. 🙂
@@FriedaFranchina well poo lol. The sales clerk where I bought it said I could. I lost my pressure canner in hurricane Harvey along with everything else and haven't bought another one yet. I reckon I need to because I have lots of beets almost ready to harvest. Thanks for the response.
Do you think canning green beans in my Insta Pot is ok? I have the 6 and 1 Insta Pot.
No. Green beans and vegetables are low acid foods that need to be pressure canned using a pressure canner. The Instant Pot is a pressure cooker, not a pressure canner. Please see Part One for more information. 🙂
www.friedalovesbread.com/2017/09/safe-steam-canning-with-your-instant.html
Great video thanks. Your apple butter is so thick. Where can I find your recipe?
T. Lovejoy - thank you! The apple butter is amazing and I'm sure you will enjoy it. You can find the recipe for it here. Enjoy!😊 www.friedalovesbread.com/2017/09/apple-butter-pressure-cooker.html?m=1
Frieda Loves Bread , Thanks for the swift reply. I will be making this tomorrow. Was busy with applesauce today.
Can I steam can blueberry jam? Would the time for processing be the same as if I were water bath canning?
Yes, the processing time would be the same as water bath canning, adjusted for your altitude. Make sure you are using a recipe that has been tested for pH. 🙂
I did several batches of jam last fall with this technique, and it worked like a charm! I have a couple jars left of raspberry, only bc we decided we don't like straight 100% raspberry jam bc there's too many seeds! But they still look great.
But, I've done a few batches recently and apparently I didn't look very closely at the processing directions I wrote down from here. I was thinking processing time was a lot quicker than I remembered it being! Today I realized that was because I've been forgetting to open the vent at the beginning 😅 Would that be a very bad thing, to process with the vent closed?
That's wonderful to know that you have made several successful batches of jam with this method. I'm not a fan of seeds, so I strain my mixture with a fine seive.
I'm glad you asked an important question... yes, it's not a good thing to have the pressure valve closed. This creates pressure with an appliance that cannot maintain proper pressure to safety can. I would reproces this batch with the valve open for the correct time, adjusted for your altitude or freeze it for later use. 🙂
The Pro pot steam function is non-pressure setting. Could I still use this method?
Yes, as long as you can remove the pressure valve, you can use this setting. 🙂
How would y'all can sliced peaches with this method? Ripe or unripened, tips to remove skin, etc? Thank you in advance.
Very cool :) someone else commented on your other vid that the instant pot might qualify for pressure canning now too but I'll look elsewhere for more info, I think the IP is able to hold at least 14 PSI. I would love if I could can beans. Thank you for the vid!
The new line of IP has a canning setting, but they're not yet (as far as I've read) USDA tested/approved for low acid pressure canning.
Their new sous vide / canning feature might make this sort of high acid steam canning safer though? I don't know if it has been tested/certified for that either, though.
The IP cannot maintain the pressure needed for canning low acid foods as it does not have a pressure regulator. IP does have the Max model which claims to maintain the pressure for low acid food canning, but it has not been tested or approved by the FDA or NCFHP. It also has a limitation of no pressure canning above 5k feet, according to their manual. At this time, please do not use any electric pressure cooker for pressure canning of low acid foods. 🙂
Thank you for you video ,My question is ,why do you have to vent the steaming process at the end?I Why not steam at low pressure.
Thanks for watching!
You can't use pressure when using a pressure cooker.
The method I'm using in the video is atmospheric canning, which uses the boiling point of water to can high acid foods. The vent is left open to let you know when to start the processing time. As soon as you see a steady stream of steam through the vent, that is when boiling temp has been reached & you can begin timing.
Pressure canners (not cookers) have weighted gauges for certain psi (pounds per square inch) for processing low acid foods (meats, veggies, broths). Hope this info helps.🙂
How long will the apple butter keep?
At least 2 years. 🙂
Would you please do a video of canning fruit or vegetables or tomatoes in an instant pot please thank you
Hi- you cannot process vegetables, meats, broths or other low acid foods in your Instant Pot.
You can process fruit, fruit butters, jams, jellies & other high acid foods in your Instant Pot. You will want to read through Part 1 of my IP canning series and use a tested recipe from NCFHP -or- Ball Blue Book, using the water bath processing times, adjusted for your altitude. 🙂
Frieda Loves Bread thank you that is really helpful x
I'm assuming you turned the valve to the seal position and set 20 minutes before you unplugged the instant pot? I'm I correct it didn't show that in the video nor did I hear you say it. Can you please confirm that for me, thank you.
No, I do not turn the pressure valve closed to sealing. I keep it open the entire time. Check the link in the video description or here for FULL directions.🙂
www.friedalovesbread.com/2017/09/safe-steam-canning-with-your-instant.html
Can you share the Apple Butter Recipe!
Absolutely! Here's the link. 🙂www.freshpreserving.com/apple-butter-br3446.html
I have one can that has not sealed but it hasn't been the full 12 hrs yet. Should I still wait?
It should seal within the hour. If it doesn't seal, you'll need to put it in the fridge and enjoy it.
You could reheat the contents and try processing it again in a clean jar/lid, but for one jar, I'd just put it in the fridge and enjoy it. It's fine to process again or enjoy if the failed seal is discovered within 24 hours. :-)
How long would i need to process when making homemade salsa? I use canned tomatoes diced tomatoes for my salsa.
You will need to follow a specific recipe for canning salsa, as it is tested for the pH levels for safe water bath canning. Here is a tested recipe you can try. You will need to adjust the processing time for your altitude. 🙂
www.freshpreservinguk.co.uk/recipes/fresh-salsa-recipe
@@FriedaFranchina Thank you for the fast reply!
very informative
Great video...thank you. I have not bought an instant pot yet. Have been thinking about it for a year now. Trying to decide on which instant pot and the size. I love having left overs...soups, chili’s etc to freeze. Also have company over and do can. There is only 2 of us. Do you think the 6 quart is good or should I maybe consider the 8. If I want to do rice, yogurt for just 2 or 4 will the 8 quart be too big. Thoughts
The 6 quart should be just fine for your needs. It will hold 1 gallon of milk for yogurt and you can make foods that have up to 8 servings. Some folks end up getting a second pressure cooker (3 or 6 qt) to make side dishes while the main dish is cooking in the other one. 😊
Can I do more than 4 product filled jars at a time? In the 6 qt
Yes, if they are smaller jars. See my post link above for pics of my 6 qt holding 4oz, 8oz & 16oz jars. 🙂
Have you ever done this canning dried beans what's outcome have child in family scared not to use old pressure canner on stove but need easier way. Does it heat it over 212 degrees to properly can? I know this one was for acidic stuff but curious about non acidic
No, you will NOT be able to use the IP for canning any low acid foods: beans, veggies, meats, etc. IP does have a model (Max) that claims to be able to pressure can low acid foods, but it is limited to altitudes below 5,000 feet and is not approved by NCFHP or FDA at this time. 🙂
Is there a processing time chart for different foods? Or is it the same time chart as regular water bath canning?
You use the same processing time listed in the recipe for water bath canning, adjusted for your altitude. 🙂
@@FriedaFranchina thank you🙂 I have the benefit of living in Florida so I'm at sea level. Lol at least it's good for something.
I have done a lot of canning both pressure canning and water bath. I want to make apple sauce and use the electric pressure cooker. I have 3 of them, but only one is an Instant pot and I have not used it yet. I think that will be better for me than using the water bath canner because of lifting all the water it takes and them emptying it back out. I am almost 85. So would I do apple sauce the same as for the apple butter. Also I did not catch how much water I should use in the Instant pot. I am about 800 feet above sea level. I hope you can answer this fairly soon. Thank you.
Grandma Sue in Central Indiana and Izzi Too
Hi! How much water to use depends on the size of your IP. You can find more detailed info on the link below the video description. You will have to look at the Ball recipe website for the processing times for applesauce and apple butter. It depends on the jar size as well. Here's the link for apple butter processing times:
www.freshpreserving.com/apple-butter-br3446.html
How long does this stay good after canning and does it have to be refrigerated after canning?
Emmalee Lill - you don't need to refrigerate properly canned foods. They will be shelf stable for at least two years or more, depending on the food that is canned. 😊
Frieda, thank you for your set of comprehensive videos on steam canning. My question for you is concerning the fact that I bought the IP Ultra 8 quart and the steam release valve is different than your model. Any guidance on setting the valve properly for your canning method?
There are 3 buttons on the top of the Ultra lid: the Quick Release button, silver float pin, and the pressure valve. On my 6qt, I am able to remove the pressure valve. You should be able to pull it straight up and off the lid. :-)
Is it possible to can a no-mato sauce using this method?
I am sensitive to nightshade veggies including tomato, eggplant, peppers, and potatoes. A NOMATO sauce as the name suggests has no tomatoes. The recipe I’m trying today uses carrot, beets, pumpkin, winter squash and calls for ACV or lemon juice for the tangy taste. Just wondering if it would be cannable by your method. 🤔. I will check the website. Thank you 💐😁
I'm not certain what you mean by no-mato sauce.
Tomato sauce needs to have an acid, such as lemon juice or vinegar added. Check out the Ball Canning website for recipes. 🙂
Thank you
My instant pot doesn’t have a steam button. Would the sauté button do the same thing? Thank you.
No. Saute button is to be ided used only without a lid and on my IP, it shuts off after 30 minutes.
You can test it with the high pressure setting or manual, depending on the model you have. 🙂
The Ultra automatically seals when you close the lid. How would you place that model in the steam mode as you did this one?
You can remove the steam release valve. When you see a steady stream of steam come through the hole is when you begin your processing time.🙂
Frieda Loves Bread thank you. Lovely video
Can you make sous vide eggs in a Masson Jar in the pressure cookers!?
*Only* if it has a Sous Vide button, which is on some models. The Sous Vide setting doesn't use pressure.
I wish there was a way to print these instructions. I have a hard time going back and forth to do my canning. ☹
If you go to my website, there is a Print Friendly button near the top of the article. You can ptint the directions from there. 🙂
Here is the article:
www.friedalovesbread.com/2017/09/steam-canning-in-your-instant-pot-part.html
I have an 8qt instant pot. How much water do I use?
This is Part Two of learning to can with your IP. You'll want to read through this entire post (Part One) before starting. It contains a lot of helpful information that I was not able to include in either video. 🙂
www.friedalovesbread.com/2017/09/safe-steam-canning-with-your-instant.html
were can you buy the rack mine did not come with one
If it's an Instant Pot, you'll need to go to their website and order the rack, or trivet. 🙂