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Here is the link to my Peach Preserves recipe: https://youtu.be/WVpl7W-gsvU Kitchen Equipment I used in this video (affiliate links – thanks!): Instant Pot Max: …
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17 replies
  1. Penny Noel
    Penny Noel says:

    I’m just curious when I read the IP Max instructions in the manual it says to can on low for high acid foods like jams. You used the Max setting. I’m wondering if that’s right.

  2. Katherine Rooney
    Katherine Rooney says:

    Wow, I am so surprised! All your videos have had you talking and tell us exactly what you’re doing and this is the first time I’ve seen it done this way. I am blind and depend on your talking to let me know what you’re doing and how it’s supposed to be done.

  3. Paulla Wells
    Paulla Wells says:

    FYI – You don't have to sterilize your lids if processing for 10 minutes or longer anymore. It was a recent change to the recommendations. A few channels I watch have stated this for canning this year.

  4. Paula Johnson
    Paula Johnson says:

    The canning industry says Instant Pot Max temperatures aren't high enough for safe home canning. They can't kill all of the associated bacteria.

    Ball makes a "freshTECH" electric home canning pot that reaches required sterilization temperatures. If interested, check it out at http://www.freshpreserving.com.

    My gourmet chef-mother was a master canner of decorative fruits and fancy jellies using conventional home equipment. Her sterilization temperatures and procedures were intense. She constantly cautioned me about bacterial contamination and she wouldn't eat any home-canned foods she didn't make herself.

  5. judy kay Slowey-Sly
    judy kay Slowey-Sly says:

    When I was a kid and helped my grandma can pickles, I don’t think we tightened the ring until they cooled. Did you tighten the lid before you put it in the IP? Just curious. You make it look so easy. Thank You.


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