How Full Should My Canner Be When I'm Canning?
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If you’re new to canning there may be some common questions that just don’t seem to be answered when following a recipe.
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I have to thank you. I've always been fond of cooking and gardening and a while back I slowly picked up water bath canning but I was really terrified of running my pressure cooker. Your videos have helped me so much. I went ahead and started pressure canning this year and it's my new favorite hobby! I have my roaster and canner running nearly every single day. I'm seeking out deals on produce and meats. I've even found my local produce auction house! š My husband's a little irritated because every week I'm adding jars, and lids to the shopping list. I'm putting away meats, stews and soups by the gallons… and for the first time in my life I feel "food secure." I developed food insecurity/anxiety when I was a child living in Turkey during the 1980's "dust up" with Lybia. I never went hungry (thank God) but watching the people panic over food availability really impacted me emotionally. I've always had this fear that at any point the grocery stores could close for who knows how long and so I've always been a bit of a food hoarder. Empty shelves make me uneasy… and I have 3 freezers and 3 refrigerators (2 are small for medicines and beverages… the other is for my stock pot that is too wide for my regular fridge). Anyway… being able to pressure can has made it possible for me to feel confident in not just my food supply but my abilities to adapt to loss of power (I live in a hurricane zone) and another "shut down." I'm not worried anymore and for that I'm very grateful to you and to God for helping me to find you and explore my fears and discover my many blessings. God Bless you and your family.
This is very helpful! Very informative!
Not even joking I was just trying to find this information yesterday laying in bed trying to go to sleep lol!
Thank you for this video! Iāve finally worked up the courage to jump into canning and Iām trying to learn all the things. This video is very informative. ā¤
Would really love for you to show a weighted gauge canner. The confusion is how much the weight needs to rock to be adequate pressure especially for meats. I have searched youtube and could not find one single video on this. Weighted gauge canners are better because you never have to worry about pressure gauge calibration. In my area the County extension office quit testing pressure canner lids and I live rural so no one else does it. I will have to purchase my own gauge tester now. A weighted gauge canner would fix this problem.
When I was new to pressure canning, I put only a couple inches of water in as that was the manual's recommendation. In fact, it didn't seem that the Presto manual was very concise about the amount of water it was kind of vague. I was canning carrots. I ended up running out of water the last 5 minutes of the canning session and had to redo them. Now, I add like a couple quarts of water but it isn't enough to cover the necks or lids. The water in a pressure canner depends on how high your pressure is and I always canned a little higher than the recipe called for just because it's kind of hard to keep the temp for 90 perfect at a certain pressure. The higher the pressure the more steam is released from the vent. I tried to keep the pressure backed down but about halfway through the process time, it just seems that I have my oven burner turned all the way down to low and it still was hard to keep the pressure down to like 11 or 12 lbs. It's something that has to be monitored the whole time so you can't just walk away from pressure canning, you have to hover it.
I jus bought a steam canner. Have you investigated this? It could be a game changer for me.
Canning with steam pressure = finger tight for the lids. Is it the same finger-tight for the lids if water bathing and covering with 1-2 inches of water? Does water bath water get sucked in upon cooling?
is a pressur cooker used as a pressure canner , if not why ?
I don't have a water bath canner, but I do have a tamale pot. Can I water bath can in that?
P.S. your soaps on the back counter are so pretty. I'm longing to implement soap making but am just not able to yet. I'm excited for the day when I can take your soapmaking class and make my own soap!
Thanks Carolyn
You clarified the canning processes so well and answered questions for me that I couldn't even think of or put into words.
My next batches of pressure canned foods thank you!
Thanks Miss Carolyn.
What's your thoughts on waterbath vs steam canner? Not pressure canner
I just got a steam canner so i need less water to waterbath can. My back can't do that heavy lifting. I can do canning again now!!!
Are all canners Aluminum? I have 2 a smaller one and one like you have on the stove… but I was wondering if there is other than Aluminum.
These are good basic questions/answers that most new canners don't know, and experienced canners tend to gloss over because they think it's more basic knowledge–which it is, but a lot of new people just don't know. Thanks!
I saw a video from someone else and she flipped her jars upside down in a water bath canner. Is that safe method?
The mystery is solved on double stacking! Thanks for your hard work on producing great content.
Carolyn, you just helped so many new canners. Your information was clearly explained and precise. Iāve been canning 35 plus years and still try to learn. Iām not interested in rebel canning and am an ingredient canner. I figure I can use the basic meat, beans, etc to make whatever my familyās needs are the day Iām cooking. My few exceptions are beef stew and vegetable soup mix. Thank you for sharing your knowledge and experience. Itās biblical in that women are supposed to be teaching each other. Not just spiritual but domestic skills also. God bless you and your family.
THANK YOU!!! Iāve worried about this a lot as Iāve been learning to pressure can. The general instructions say ācheck the recipeā and the recipes donāt mention it š±. Iāve turned that Presto booklet inside out and havenāt found a very clear instruction.
We have followed your many different pressure canning videos but this one is very informative once again. I learned the hard way about tightening the rings for pressure canning and lost 2 quarts of meat. I have that down now and preserved 85 quarts. Thanks for all the help!
Totally thought your thumbnail was you at a drum set. I need my glasses! Great channel! Good morning from my homestead to yours!
I would love to learn to can , unfortunately, it's expensive & I'm not to scared to mess them up then that's more $$$, or make someone sick. I need one on one classes. Lol. With rented equipment. Cause I can't buy all that. 4 jars we're $5 + tax.
4:28 FINALLY someone had answered my question regarding double stacking and water levels in a PC. Thank you Caroline!
Thanks for the information. We ruined our pressure canner. We put in on an outside deep fryer and it cracked on the bottom so out to buy a new pressure canner for $160.00. They warned us not put it on an outside deep fryer but thought it would be OK. Don't put them on these deep fryer turkey burners outside, save yourself $160.00 for a new one.