A viewer recommended the gauge be oriented so the lid will have the pop off plug in the back. This is a good idea In the event the pot became over pressurized ….the pop out plug would be pointed in opposite direction from you.
Outstanding video presentation! I'm going to use my new 23qt Presto for the first time and you demonstrated exactly what I needed to know, regarding attaching the pressure guage, etc. You were very thorough in informing users what to do and how to do it in a safe manner. Thanks so much for sharing your knowledge!
Thank you for the very helpful information! I am a newbie canner and I had some questions about the initial set up process. You explained it very well. Thanks again!
I would strongly suggest the ball blue book and USDA guide for safety guidance ( process times etc) it’s short cutting these proven guidelines that get people into trouble.
Thanks for watching Kathy. Please get yourself the safety instructional books if you don’t already have them. I see so much “. That’s how my mom did it” info being passed around UA-cam it’s concerning. Modern safety standards have changed as current testing updates safe practices. Happy canning
This is a good video on getting into pressure canning. But PLEASE look at the box of your pressure canner to see how it should be assembled. The pop up goes in the front where you can see it. The emergency plug goes in the rear where it won't hurt you if it goes off.
The lid only has one hole that has correct flat sealing surface underneath for the pop up so it’s assembled the only way it can be. Additionally, the lid has the lockout orientation so the only option would be to simply turn the whole pot 180 degree on the stove which along the line of what you’re saying sounds like a good practice.
it’s difficult to say Debbie since I can’t see what your experiencing. if you line up the arrows on the lid to pot as shown in the vid, it’s not hard to twist it into place from there. I’m wondering if that is the difficulty you’re having ? The Presto manual said it was OK to wipe the seal with a. little vegetable oil and I did. maybe that would help or your seal is old and needs replacing possibly. I would contact Presto and see if they can provide any further I formation since this is a critical need to have working correctly.
@@thereadinesschannel7610 Thank you so much for responding...and YES.... I wiped the lid seal and pot top area with olive oil a few times and it worked out perfectly, now the lid scre goes on and off the way expected :)
🇨🇦it’s all fine and dandy., but I purchased the canner and it didn’t even have a gadge on it., so that I could read it., so., it’s all a big guessing game! But it was the only pressure canner in Town!
Some of them just use the weighted system over the vent, vs a gauge. Sounds like maybe what you have? . The advantage to those is you don’t ever have to worry about a gauge being off, just apply the specified weight for your elevation over the vent and adjust the rattle it makes. I’m going to buy the weights for mine also and not have to rely on gauge calibration. Because safety is paramount when canning be sure to follow your manufactures instructions. Here is a video explaining the weight regulator ( for presto) in better detail ua-cam.com/video/WP_HHkOibQ4/v-deo.html
I haven’t tried but I believe pints only is what will fit double stacked. All American makes a taller canner that does I’ve read but at a huge price increase
👍🏾👂🏾❤. Where did you purchase your canner for $130? That is a good price. You explained the process well. I'm looking forward to canning videos and more videos in general Thank you
I just received my presto 23 qt 2 days ago and just opened the box! I also got mine from Walmart online 3rd party seller for $130. I’ve never canned before so am watching so many videos to learn to do it properly. I don’t eat plants as they make me very ill so I’m learning how to can meats, fats & broth. I appreciate your time in explaining things in this video!
I'm canning green beans. Seems like it boiled for quite some time before steam came steady. Then additional time to reach 11 pounds, then cool down time. Is that too much time to process green beans?
You didn’t say how long you actually processed them in between all that. I don’t know the process time for green beans off top of my head but if you check with the resources I mentioned in vid and or USDA canning online you will find the required process time for specific items beyond the steam venting and cool down period. Those recourses will also tell you what pressure is correct for your specific elevation if you are not sure.
I wanted to add for clarification Fred in the event my first response wasn’t clear, you have to process foods at whatever pressure is correct at your elevation for a specified time generated by USDA or other professional standards. They might say for example green beans at this pressure (for your elevation) for this long. Different products will process for different periods of time and that’s why we need to have those specs from sources that have done the testing to insure botulism and other deadly pathogens are adequately destroyed. There is a channel called Rose red homestead that did a video about the importance of proper pressure( temp) and process time that is outstanding. Suttons daze is another that specializes in canning videos.
The USDA canning specifications will give you exact info you need as far as pressure needed at your elevation. Also the length of time you need to hold the product you’re canning at that pressure which is different depending on what your canning.
You should turn your emergency over pressure plug away from you. If that ever has to pop up in the case of over pressure you could get a huge gust of steam in your face. Or if a jar explodes you could even get a huge gust of hot steam and hot soup shot into your face. Awesome video though 😊👏🏻 I would just recommend that you do that since I have heard of a story about a ladies shooting not toward the stove but toward her and she got some burns on her face and arms so ya… you should always set them up so that your emergency over pressure plug is facing away from you…
I appriecate your honesty. I am a content creator and nothing Irritates me more than people posting unsafe practices. I immediately subscribed. I hope we can connect. Thanks for sharing.
A viewer recommended the gauge be oriented so the lid will have the pop off plug in the back. This is a good idea In the event the pot became over pressurized ….the pop out plug would be pointed in opposite direction from you.
Welcome back! Missed your videos!
Outstanding video presentation! I'm going to use my new 23qt Presto for the first time and you demonstrated exactly what I needed to know, regarding attaching the pressure guage, etc. You were very thorough in informing users what to do and how to do it in a safe manner. Thanks so much for sharing your knowledge!
Thank you for the very helpful information! I am a newbie canner and I had some questions about the initial set up process. You explained it very well.
Thanks again!
glad it helped Jenn…..check out Suttons Daze Channel. She does a lot of canning videos you will find useful
This was very informative of the ins and outs of this product. great job!
Glad it was helpful!
Concise and very instructive,removed a lot of mystery and clearly detailed the operation and efficiency of the pressure canner. Thanks
Thanks for watching
Thank you! I am going to finally take mine out of the box and use it!
Fantastic guide!! I've been nervous putting my pressure canner to use. I'm not anymore. Thanks man 😊
I would strongly suggest the ball blue book and USDA guide for safety guidance ( process times etc) it’s short cutting these proven guidelines that get people into trouble.
Beautiful, man!!! Just got mine in the mail today and will process a few jars taking in All of your information and applying it. Thank you!
That time of year to start firing it up again. I did buy the weight rattler since nobody in my area checks gauge calibration
Very well done video, sir! I appreciate your thorough attention to the details.
Appreciate the Comment Glenn
Thank you so much for your very well step by step video. It helped alot alot. I am now testing my canner according to your instructions. Thnx again.
Thanks for watching Kathy. Please get yourself the safety instructional books if you don’t already have them. I see so much “. That’s how my mom did it” info being passed around UA-cam it’s concerning. Modern safety standards have changed as current testing updates safe practices. Happy canning
Newbie here and I'm going to try your test, it's very well explained and very helpful. Thank you 😊❤❤❤❤
It provides some familiarity of the equipments functions I believe.
Mine has just arrived. Thank you so much for this clear and in depth video. It’s really helped me. I’m off to test my new canner. Thanks again.
Thanks for watching Samantha
Great walk through - thank you!
This is a good video on getting into pressure canning. But PLEASE look at the box of your pressure canner to see how it should be assembled. The pop up goes in the front where you can see it. The emergency plug goes in the rear where it won't hurt you if it goes off.
The lid only has one hole that has correct flat sealing surface underneath for the pop up so it’s assembled the only way it can be. Additionally, the lid has the lockout orientation so the only option would be to simply turn the whole pot 180 degree on the stove which along the line of what you’re saying sounds like a good practice.
@@thereadinesschannel7610 yes! Spin the pressure gauge 180 degrees it will all come together.
Thanks for the safety tip @@1dgrdgr
Yes this is the only thing I noticed too. But other than turning the gauge around, this was an excellent video. Very informative!
Thank you for your instructional video!❤
glad you enjoyed it
Excellent video. Thank you
Well done video!
Thanks for watching
Great Instructional Video...Thank You !! The lid is very difficult to get on and back off again, what am I doing wrong ??
it’s difficult to say Debbie since I can’t see what your experiencing. if you line up the arrows on the lid to pot as shown in the vid, it’s not hard to twist it into place from there. I’m wondering if that is the difficulty you’re having ? The Presto manual said it was OK to wipe the seal with a. little vegetable oil and I did. maybe that would help or your seal is old and needs replacing possibly. I would contact Presto and see if they can provide any further I formation since this is a critical need to have working correctly.
@@thereadinesschannel7610 Thank you so much for responding...and YES.... I wiped the lid seal and pot top area with olive oil a few times and it worked out perfectly, now the lid scre goes on and off the way expected :)
Thank you!! Your video was very helpful! ❤
Thank you Mindy
Great Demonstration, thank you
I appreciate the feedback Seena
🇨🇦it’s all fine and dandy., but I purchased the canner and it didn’t even have a gadge on it., so that I could read it., so., it’s all a big guessing game! But it was the only pressure canner in Town!
Some of them just use the weighted system over the vent, vs a gauge. Sounds like maybe what you have? . The advantage to those is you don’t ever have to worry about a gauge being off, just apply the specified weight for your elevation over the vent and adjust the rattle it makes. I’m going to buy the weights for mine also and not have to rely on gauge calibration. Because safety is paramount when canning be sure to follow your manufactures instructions. Here is a video explaining the weight regulator ( for presto) in better detail ua-cam.com/video/WP_HHkOibQ4/v-deo.html
Thanks this was very informative.
Thanks for watching
How much water did you use for your test?
Thank you for the great video
I used the recommended amount listed in the presto manual. I’m thinking it was three quartz off the top of my head.
Can you put double quarts in it
I haven’t tried but I believe pints only is what will fit double stacked. All American makes a taller canner that does I’ve read but at a huge price increase
👍🏾👂🏾❤. Where did you purchase your canner for $130? That is a good price. You explained the process well. I'm looking forward to canning videos and more videos in general Thank you
Wal mart online….of course prices have been going up like everything else
@@thereadinesschannel7610: Ok thank you so much.
I just received my presto 23 qt 2 days ago and just opened the box! I also got mine from Walmart online 3rd party seller for $130.
I’ve never canned before so am watching so many videos to learn to do it properly. I don’t eat plants as they make me very ill so I’m learning how to can meats, fats & broth.
I appreciate your time in explaining things in this video!
@@AllThingsConsidered333 Thank you
@@AllThingsConsidered333 rose red homestead and suttons daze are two informative channels I’ve found on this topic. Thanks for watching
I'm canning green beans. Seems like it boiled for quite some time before steam came steady. Then additional time to reach 11 pounds, then cool down time. Is that too much time to process green beans?
You didn’t say how long you actually processed them in between all that. I don’t know the process time for green beans off top of my head but if you check with the resources I mentioned in vid and or USDA canning online you will find the required process time for specific items beyond the steam venting and cool down period. Those recourses will also tell you what pressure is correct for your specific elevation if you are not sure.
I wanted to add for clarification Fred in the event my first response wasn’t clear, you have to process foods at whatever pressure is correct at your elevation for a specified time generated by USDA or other professional standards. They might say for example green beans at this pressure (for your elevation) for this long. Different products will process for different periods of time and that’s why we need to have those specs from sources that have done the testing to insure botulism and other deadly pathogens are adequately destroyed. There is a channel called Rose red homestead that did a video about the importance of proper pressure( temp) and process time that is outstanding. Suttons daze is another that specializes in canning videos.
very helpful God bless
Thanks for the kind words
🔥🔥🔥Is it made in China?
I don’t understand the pressure gage and how to find out the right temp.
The USDA canning specifications will give you exact info you need as far as pressure needed at your elevation. Also the length of time you need to hold the product you’re canning at that pressure which is different depending on what your canning.
Very helpful
Thanks
Thanks for watching
You should turn your emergency over pressure plug away from you. If that ever has to pop up in the case of over pressure you could get a huge gust of steam in your face. Or if a jar explodes you could even get a huge gust of hot steam and hot soup shot into your face. Awesome video though 😊👏🏻 I would just recommend that you do that since I have heard of a story about a ladies shooting not toward the stove but toward her and she got some burns on her face and arms so ya… you should always set them up so that your emergency over pressure plug is facing away from you…
Good tip!
Botulism lol
I appriecate your honesty. I am a content creator and nothing Irritates me more than people posting unsafe practices. I immediately subscribed. I hope we can connect. Thanks for sharing.
Thanks for the kind words Tee. I’m new to pressure canning so the adventure begins