YOUR Pressure Canning Questions – ANSWERED!
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After teaching tens of thousands of students how to pressure can, a lot of the same questions kept coming up time and time again. In this video, I’m answering …
I am curious about how people preserved food before the pressure canners were invented. I have a desire to go back to the most simple form of preservation/cooking because it is usually the cheapest. For example: instead of buying yeast, learning to make sourdough. If we dont have the modern pressure canner, can we successfully and safely can food?
Can I can with a normal pressure cooker, not a canning pressure cooker?
Where do you go to get your dial gauge tested?
👋 Newbie here
Are there things that can’t be canned in a water bath that I’d need the pressure canner for? And vice versa.
Can I get your feta brine recipe or do you have a video on feta?
Just saw your feta on the counter 😍
On one of your videos about steam canning you said you would do a video on how to use it if we wanted it. I purchased the canner but I need a little guidance about how to keep it at the right temp for so long
Could you do a video about how to use it step by step for dummies? I would like to get some crisp pickles😁
The best and reliable channel about canning. Carolyn is an EXPERT! Her master class is the best. She is a gifted instructor in canning. Just joined her master class and i must say she is very THOROUGH.
GOD BLESS CAROLYN!
Can you make lactose free milk at home? I buy it but lactose free only comes in "ultra" pasteurized at my store. I know for butter and cheese I can just buy pasteurized to make those things that will naturally be low in lactose. However, how do I make lactose free milk for lactose free ice cream? Also thanks for teaching how "ultra" pasteurized won't work like pasteurized does, saved me from wasting money and time trying. Lactose free is also very expensive when it comes to ice cream and you have to make your own anyway if you want flavors.
why can't you put 10 quarts on the top layer? I don't understand why you can't do 20 at one time
I canned turkey today. I was really stressed and got distracted so I forgot to de-bubble the jars before putting them into the canner. Is it still safe to eat?
I have a question that’s a little off-topic…if you had your dream kitchen, how would you plan it? Or if you already have it, would you consider sharing your layout/appliances in a video?
I’m really enjoying your videos and info…so much to learn about taking things into your own hands and becoming more self-sufficient. It helps so much to have a great resource to help on the journey when you are doing it all alone. Thank you for sharing and God bless you and your beautiful family!
Great info. I have a question: I’ve always had a pressure canner with a gauge and while canning I watched it and adjusted the heat down if it was too high. If you use weights, how do you know when to adjust? I like the idea of the weights but it’s not something that I have ever done. Thanks you guys for all of your hard work getting us so much useful content. ❤️
Canning some deer meat as I write this ironically. And I also was checking out one of those all american canners earlier too. Gosh I want one so bad
Hi can you please tell me where to buy the same holder/ tongs you are using?
The wages of sin is ———-, but the gift of God is eternal life through Jesus Christ our Lord ACIENT OF DAYS thats a song this is bumblebee I really did let honey bees eat from me
Hi Carolyn good to see you. Thanks for the info. I needed this one.
Question Three has haunted my dreams since I was a kid haha…I always used to avoid the kitchen when Mum was using her pressure cooker.
Thank you for sharing videos information on canning safety. I canned your recipe for White Bean Chicken Chili it was delicious 😋
What I found helpful was to do a test run becauseI was so scared to pressure can that I kept my 2 pressure canners in their box for almost a year. I ran a test in case I felt scared I would just turn the stove off. Fortunately everything ran smoothly. Vented x 10 minutes and ran my test time. Not scared anymore. Lastly. READ THE MANUAL
I’ve wondered what the minimum number of jars I can put in my canner. I think fewer jars may cause venting and rising up to pressure to take longer.
Sometimes I have only a few jars and can’t fill up the canner. The manual for my canner says nothing about this and I haven’t found anyone answering this question.
Wonderful gauge and clamps!! Yes!! Follow directions. I hated the canners with wobble thing, they scared me and I refused to have one.
In your beef stew video, can I swap out chicken for the beef? Thank you:)
If you weren't allowed to put water past the neck, how do you layer jars, as most canners say you can??
Hmmmm
My neighbor burns her food in the jars. Mincemeat and the likes. I never had that happen.
I’m doing your abundant pantry class and canned potatoes for my first time canning with your tutorial and yesterday tried ground beef. I referred to your hot pack chicken tutorial and used instructions from my all American canner on canning ground beef. It’s been about 20 hours and the seals seem good but on the edge of head space there’s some spotted looks like dark mold. It’s not on the beef or fat layer on top just in head space. The only thing I feel like I could of done wrong is possibly a little too much water once I put my pint jars in. Any help appreciated!
Prefect timing. I’ve just ordered one from Australia (I’m in New Zealand). It’s so tricky to get any canning supplies or information here.
Excellent video Carolyn, thank you for sharing.
Hey guys! Where did you get your jar lifter (canning tongs)?
Thank you for this video. I'm new to pressure Canning, this is very helpful.
Cover picture is priceless! 😂
The most important thing you can do to pressure can safely is read the manual that comes with the pressure canner. The second is to purchase a good pressure canning book like the ball canning book or the ball blue book. The information is amazing how much you will learn from those sources.
I often forget to watch my canner when I’m getting up to steam and then don’t know when to start my 10 minutes of steaming. I know I need to be better at that. But do you know if 8-12 minutes is ok? The other problem I have is keeping it at 10 psi. I’m usually at about 11-14. As long as it’s over 10 psi, it’s ok still right?
I'm just getting into canning at 37. This video was great, straight forward and simple. Thank you 💪🏽🇺🇸
Read your manual on your canner for how much water to use. That's where you start. Know your canner! If you got Alexa, ask her what your elevation is. Otherwise call your local extension office or go on like and google it.
Just bought a water bath canner. Hoping for a pressure canner in December of January
Thank you for this video. The level of water in the canner has always bothered me and you cleared that up. Also the chart towards the end of your video answered another concern I had. I use a 10 weighted gauge but my dial gauge reads 11 when canning. Now I know that is normal. Good useful information.
My pressure canner came in yesterday night! So thankful for this information and I'm looking forward to going on this journey. ❤️
I noticed around one of my locks that water bubbles formed. Didn't last long. Will this affect my canning. All were sealed and it came up to pressure and vented properly.
Thanks for the video! Why do you not cover your jars when pressure canning? My Great grandma, grandma and mom always did when pressure canning everything from green beans to beef.
YES! Thank you for this video! You make it look so simple and I can't wait to try it
Thank you so much for the information and tips. I can water bath can and would love to learn how to pressure can but I am very intimidated by it. Blessings 🥰🙏🏻❤️
Getting my first pressure canner this week. Can't wait to start!!
My question is why do I have food juice's in my canner at the end of the process.
Can you use a pressure canner on a glass cooktop?
Where to find that all American pressure canner in Europe?
This is great info. Thanks very much.
Do you know the Nesco cooker/canner? I would like to know if you think that would be a save way to can ?