Mennonite Pressure Canning Tips, No more FEAR!!!
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- เผยแพร่เมื่อ 7 ก.ย. 2024
- Learn which pressure canner I prefer and why!
Learning to understand botulism to squelch the fear!
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Water bath canning: • Mennonite Water Bath C...
Pressure canning carrots: • PRESERVING CARROTS (an...
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I canned along side my grandma for many years. The first year I did it by myself she came over and walked me through the process for green beans. Her only advice was “you probably can’t blow it up but don’t stand too close just in case” 😂
So funny...I like your gramma
😂😂😂
Sounds like something my Meme would have said. What a wonderful memory to have.
My mother told me the same thing.
When young man living alone I was pressure cooking some squirrels and beans for another room heard it exploded, Wow!! Was that a mess the whole kitchen was a mess ceiling, walls, floor. Learned the hard way.
“The skill does not become your own until you learn from making your own mistakes.” Girl! You’re out here dropping wisdom bombs like it’s nothing. Now. I need to stitch that on a pillow 😂
I love your idea! 😊
I have used the presto canner for 9 years now. The trick for me is
1 Not to overfill me jars
2 Let the jars stay locked up in the canner for 15 minutes after it hits zero.
3 Once i open the lid, i just open it and leave a crack for 5-10 minutes.
Those steps have helped me have only an occasional siphoning incident.
I have a Presto as well and have noticed that external temperature seems to make a difference. When it’s hot on summer days, I don’t have as many siphoning problems as when it’s colder in the house. Mine is cast aluminum not stainless steel and it cools down faster when the house is colder. This can cause siphoning. You just have to remember to keep the kitchen nice and cozy when you’re canning in the winter!
Thanks for the info. I have a Presto canner and I just assumed siphoning was normal and there wasn't anything I could do about it. I'll remember your steps next time I can and take it slow.
I use my 1975 model since then. I found I had lots of siphoning when I force the pressure down quickly, such as putting the canner in cold water. So now I always just turn off the burner and let the pressure fall on it’s own. Uggh this takes a long time 45 minutes or longer! I have had very few go bad.
I agree. Turn off the heat and let it sit until there is no more steam when you wiggle the weight - even a guage can be wrong. Head space in the jar is very important. Read your canner's instructions and follow them to the letter.
I'm buying a pressure canner soon and researching extensively. All these tips are really helping me and I appreciate you guys taking the time to write your comments!
Dear Ruthann, you are a wonderful speaker and teacher. I have worked in corp America for over 20 years and you are better at speaking than 90%! Finding you was a prayer answered. I canned my heart out this summer along side of you down here by DesMoines on our little acreage and it brought me out of a long period of sadness. Praise God and may he bless you and your family!
It did the same for me. It is my happy place.
Hallelujah sisters! Be well.
I have used so many of her canning and other recipes as well here in West Des Moines.
I completely agree, Ruthann has brought the gentle teacher in our kitchen of memories to life. I can the entire way, step by step thinking of my grandmother who guided me so many years ago and i often wonder how many of us are left with that. I was blown away with reminders of her watching Ruthann patiently explain some things I really wished I could ask another. I also had a new Presto and had the siphoning problem and I thought I had caused it, but I hadn't put the lighter steel as the culprit. Bingo. My older canner was heavy gauge aluminum and cooled much slower. AND I'm right over the river in Lena IL! May God continue to bless this harvest season and our ability to put it up.
Agreed! Been deep diving here & learning a-lot; dealing with a hard time in life & canning & bread making has really gotten me to a better mental place. Super grateful for your content Ruthanne much thanks 🙏
Just for fun, my mom made strawberry freezer jam in 1996 and she died in 2019. I found 2 marked jars still in her freezer. I took them home because they looked fine. I eventually opened one and it was tightly sealed. Perfect color and taste! That's a long time!
Wow. I love that you shared this!!!
My grandma canned and froze all of her garden produce and fruits. After she passed away my grandpa was eating things that had been frozen for years. He would say there’s this container dated XX should I eat it and I would say no it’s probably freezer burnt and he then would say I ate it last night or yesterday!😂
@wuznotbornyesterda - i have 2 lonely jars of bacon left that I canned in 2014. They had gotten lost way in the back and now I'm just hesitant to use them cause Idk when I'll have time to replace them 😂
I opened and ate one (1 of 3 at that time) and it was delicious!
Ruth Ann, you blow my mind. You are so incredibly knowledgeable and experienced and you provide excellent scientific background. In one of your videos, you mentioned a rude comment about you “sounding uneducated.” You said that you are uneducated. I disagree. You are highly educated in areas where many of us have little to no education. And, you use some colloquial speech patterns - which tells me that your commenter was highly uneducated. People who are truly educated, recognize the differences across the country and world.
You absolutely inspire me. I’m learning so much about home economics, a subject that went by the wayside during all of the women’s rights movements. I have done water canning for decades, and learned so much from you. Now I’m aspiring to pressure can, and bread bake, and gardening, and computing out economic management of my home. Yes. I’m “educated,” and I’m retired on a fixed income and now I’m pursuing the homemaking that would have made my life happier.
Life is about personal choices and, hopefully, listening to God. I praise God for your wonderful education and your beautiful heart and talent to share your knowledge. God bless you, for you have surely blessed me.
Btw, I loved this video’s lack of music. So much information and your beautiful presentation style. Thank you!!
Now I understand why my grandmom canned everything my grandpop grew, yet I NEVER saw a pressure canner in her kitchen. Never. I love and appreciate all of your videos. They’re brilliant and well presented. Thank you so much, from an 82 year old lady.
Today’s people are a lot quicker to throw food away than we who grew up shortly after WW II and the Great Depression ended.
That's gonna change...throwing food away I mean
I am 80 now, that means I can the old ways,almost all you say is me. My mother-in-law many many years ago I burned water when I married at 17 so I learned the old ways love to listened to you I have learned so much
I also wanted to make a short comment about the time a lady told you that you sounded so uneducated and your response! For me, I think you are one of the most important and educated person I know I the subjects of how to live a worthy way of life and to raise your family! This person that made the Rude Comment may have a PHd or a Masters degree, or whatever, but I would much rather have you as my teacher for learning the true way of life than someone that speaks and acts perfect, from the way her comments were. I thank God for you putting yourself out into the world and sharing your vast knowledge on homesteading and important ways of life. Again, May God continue to bless you and your family. Thank you, Your Friend Jilli
Ruthann!! Whoever called you “uneducated “ does not know anything!! I have been canning for a while now and I cannot believe the things I have learned!! And many of them from my grandmother!! I remember her saying “oh those people that got the botulisms from canned green beans were just stupid!! All you got to do is bring ‘em to boil after you open em“. 😂 loved grandma so much. And again thank you for your wisdom and sharing. God Bless.
I got kicked out of a canning group because I questioned in government guidelines. 😆. I think the final straw was when I said, I trust the Mennonite canning process more than I do the USDA and FDA. I TOLD THEM THAT THE FDA HAS SAID IT IS HEALTHY FOR US TO EAT LAB GROWN MEAT. Next thing I know I could not reach that site anymore😂😂😂😂
Your old pressure canner is full of history. I'd keep it and make it a flower pot❤
My thought too! 😊
Maybe she could water-bath in the old canner. That would keep it useful, and she will keep making memories with it.
Or ask somebody in the Mennonite community to repair the broken part or make a new one. They seem quite handy and capable.
As a former food inspector in factory settings I would feel safe feeding my family anything I have seen canned on this channel. The clearly safe procedures that have been tested for generations I have followed and now have purchased my first canner which happens to be a presto precise electric canner. I found a new in the box on marketplace for less than a third of the listed price. I have started making sourdough products and currently await my first batch yogurt. Thank you so much for giving me the push I needed to eat healthier.
I can’t tell you how much I look forward to your videos every Saturday morning, RuthAnn! I so appreciate your authenticity in all you do. Keep up the good work and spreading love and joy in this world that so badly needs it!❤️
Thank you. You have so much wisdom and common sense. I especially appreciated your Water bath video. I never understood why I had to put water above the jar. Makes more sense to keep it below the lid line so water is not getting in. And I especially appreciate you addressing the botulism fear. I love how you talk about our own bodies immune system. Seems people have forgotten about that in the last few years. I am glad I found your site.
I have been canning beside my mother and grandmother since I was a child then on my own last 50 years. Thank you for covering this so newbies won't be so fearful. Be blessed in all you do.❤️
You are an absolute doll. I am so grateful for all the expertise you share! You’re changing lives, lady! I was not raised on these skills. Just learning now, in my 30’s. I am determined to learn these lost skills to pass down to my children and theirs! So far this season, I have 117 jars put up and I spend so much time just staring at them 😂. Thank you Ruth Ann!!!
Yes she is!
I only remember my mom canning tomatoes when I was growing up even though she grew a large garden every year. I'm learning thanks to the wonderful teachers here on TH-cam. I love canning classes.
My mother never pressure canned. Two years ago I decided to pressure can. Keep in mind this incident happened for my very first time. I had a brand new Presto canner and I was going to can ground turkey. I was so excited. I reread how to do this and watched a few videos. I brought it up to a boil and was venting. It was so quiet, I did not hear it at first. I was about to pressurize it when there was a pop and fire under the canner. Liquid was now oozing out of the bottom. I though the bottom of the pot was defective, but working with Presto it turned out my burner blew, popping a whole in the pressure canner. God was watching over me.
Thank you for addressing the fear instead of encouraging it! This information is very much appreciated. 💜💜💜
"Instead of encouraging it" louder for the ones in the back!!
Why hastened the local high school or college picked you up to teach life skills, cooking, dealing with children, housekeeping, gardening, or even morals? I am 69 years old, college educated, and have learned more from your videos than I ever would in college! We need MORE people like you in the classrooms with our kids. You don't have to have a couple of degrees to teach. Its just all about the money and prestige. You are so patient and kind! I hope you get this message. Be blessed and stay well!
❤ I so respect you and your family. I have been canning for years. You have opened my mind to new ways of doing things! I bought a pressure canner, but gave not used it yet. You have given me the knowledge to successfully pressure can without fear. I have rewatched several videos. Your thoughts on raising children are spot on. You work hard to give your family the best life and skills for their future. I feel like we are friends! Much love and prayers to you and your family. Please keep making videos! 😊❤
Welcome!!!! 😍😍. Thanks for your kind words!!!
Thanks for going step by step over the canning process with the All American canner. I had ordered from Amazon for at least 15 years and had never paid attention to the points I was accumulating, so I asked my son about them and told him I had 4000 points and he told me that was worth $400.00. I was so excited because that almost paid for an All American 30 canner. What a great gift to myself. Your videos are so informative and helpful. Thanks so much!
Points?! There’s points?!
@namastenurse Ik with their credit card you get points...idk about Amazon or Prime itself tho...
@@katie7748 I do have Amazon Prime.
One principle I am banking on is … when in doubt trust the weighted guage, it is physically impossible for it to be inaccurate. This might bring comfort to someone in a grid down situation or unable to replace a broken guage:)
As long as the vent is clear. I’d rather listen with my ears, that’s for sure.
I’m a little spooked by my new canner because canning seems to have changed so much! I learned in the days of using paraffin to seal jelly. :) Your calm, straight forward approach is quite reassuring. Thanks so much for these videos!
My grandmother used paraffin too
I did too when i was first married 33 yrs ago. It worked just fine.
I sometimes still use parrifin, and never had any problem, than digging out little chunks of wax from the jelly😅
My mother used paraffin too. She would pour on a thin layer then lay a string across the top and add another layer of paraffin. Tuck the ends in and add a fabric "bonnet". When she opened the jar she would grab the string and pull the wax out in one piece.
@@lorenstribling6096that's a great tip. Yes, I paraffin my jams and jellies too. Thank you for sharing that.
Hi Ruthann! I have that same Presto canner. I absolutely love it. And I could never afford the other one, being on SS. I love your videos. Ignore negative comments and keep teaching your skills! Much love and blessings on you and your family!😊 ps...I can on a glass top stove too, with no problems.
I also have the same Presto pressure canner, been canning with it every year for about 15 years now without any problems at all, but only about 10 loads per year. It has performed fine for my needs but someone like RuthAnn would not find it adequate. I would like to acquire an AllAmerican canner in the future, but for now the presto serves my needs.
One reason for siphoning is due to air in the jars and the canner. That is the reason for "debubbling" the jars. The way to rid the canner of air is to let the canner "vent" steam by leaving the valve open for at least 10 minutes after putting the lid on.🙏
You have so inspired me. Never scared of this . From a German family myself. I'm in my 60s just decided to go back to old ways to make us healthier. Thank you imso blessed to have found you. Don't live to far from you.
Thanks for taking the fear out of it for so many people, RuthAnn. It really is a fun and economical way to preserve food and I hope your efforts draw more people to it. There's nothing more satisfying than setting down to a meal made from all your own home preserved goods!
My husband listened and said: “She’s good!” Thank you so much! I have canned for decades and some of the reasons for doing things I just never knew. I have pretty much made every mistake you mentioned. Ha! We lived through it and I can produce all summer long. I just love making a home for my family.
Yes, I also leave my jars in for 5-10 minutes after the pressure comes to 0. Open the lid away from you and still leave them 5 more minutes. Then take them out of the canner. That really helped me with the Presto. Love the videos and learning from you my Bestie. Miss the children around you 🥰💐🙏🇺🇸
This video is simply the best. I'm a seasoned canner and it would have meant the world to have had this when I was starting 40 years ago. And your common sense about so many things is invaluable! Thank you again - you are such a blessing ❤
Been canning 14 yrs, but always learn something new from your videos. Today I learned the "WHYS" ...which is so important to not just be robotic when we do things...🤗. Also got conned into buying a PRESTO 14 yrs ago, because most reviewers said the all American was more dangerous, so I was scared off. Glad to hear your views!
I have had a PRESTO canner for over 30 years and have never had issues. Ruth Ann stating that she used the camp Chef stove is what I just figured out is my issue. I never had an issue with siphoning till this summer when I decided to use the Camp Chef.
If you still have that canner- It really is a good one especially if your like most of us who cannot afford the All American.
@@maryglidden2943
Keep a look out at thrift stores! Even a large enough pressure cooker can be used to can - the old ones are pretty great. Make sure the weight is right for your elevation - the standard one is 10 pounds, not 15. If you get reaaally lucky you can find an all-american. No more seals to worry about replacing.
I bought a three ring canning weight from presto because with that newer weight testing the Guage is unnecessary, at least that's what they said. As long as the weight is jiggling gently without stopping or jiggling rapidly( you don't want it jiggling rapidly) you can be confident the pressure is correct. One ring is for 5lbs using two of the rings is for 10lbs and using all three rings is for 15lbs of pressure. I live at a very high altitude so I have to can at 15lbs of pressure. I really enjoyed your very detailed explanation of pressure canning and I really appreciate your sincerity which is sometimes lacking today. Thank you.
You did an excellent job of how to pressure can. When l first started canning many moons ago l did everything in a water bath, then started using a pressure canner All American with the screw on tabs, I wasn't too nervous but l was always aware that it could blow. Well after 50 + years of canning, l got distracted and it blew, it sounded like a train was coming thru the kitchen. I quickly ducked to the floor and crawled over to shut off the element. It went from 20+ lbs to zero in seconds but it did what it was suppose to. The small rubber vent blew out and all of the pressure went up and out. The lid was secure . Not even a jar broke. My little vent seal disintegrated and l had to replace it. I fully trust it now, no worries.
I, too, look forward to your weekly videos! Always feel like a friend is visiting me, and I'm going to learn something encouraging. I retired 5 years ago and began gardening and canning a lot more. After the first year my old Presto and Sears brand pressure canners gave out (warped lids, unreliable results, etc.), I had been gifted both of them from older ladies who were quitting their canning careers, so they were likely 40+ years old. My generous husband bought me an All-American 921 for Christmas. I love it...and I know it will bless someone else's kitchen when I'm ready to quit. I can't imagine when that will be, but maybe when I'm too weak to lift it...hope that is far in the future! Your common sense, experienced perspective is blessing me beyond measure! I have always trusted the process, but now I feel much more confident. Thank you so much, Ruthann! Blessings, Marie
Ruth Ann, Don't let anyone tell you that you're uneducated. You are SO educated. But not from books, but from life!!
You speak like my mother( raised in Swedish & English speaking home) and my Amish neighbors ( Pennsylvania Dutch and English). Slowly, correctly and distinctly.
How many of them speak two languages fluently? Not many.
Thank you so much for all the information you share. It takes me back to my childhood.
Wow you are a teacher at heart!! Thank you for that informative video on pressure canning. You make it so much more approachable. Taking the fear out of the process!
Ruth Ann teaches her children all the time, she looks for the easiest way to tell about all kinds of things. She has much practice at teaching her family about life, cooking, cheese making, farming, gardening, and ‘us’ she teaches also. she’s been a teacher for 20 years probably, and a real good one. She is a Kind person and tries to help as many of us as she can. The areas we are lacking guidance and knowledge in, she helps us, like our family would have, if they knew her skills and had her kindness.
You have a very loyal gang here, (I’m 74 years old) we admire you and pray for your family. Thank you Ruth Ann.
This video gave us so much information and helps for us in many areas of canning.
It gave us renewed confidence in canning as a hobby and to help preserve our homegrown or bought produce and meat.
To make sure we have wholesome healthy food to eat in our pantry’s, with no additives in them and are processed fresher too.
Even the college professors get talked about. They have to disregard those unkind and incorrect comments too.
Please continue to make your videos, it’s like we get to hear from our family by video once a week. For many of us you and your family are like our ‘TH-cam’ family. We love you.
Thankful to see you posting videos again. I have missed my weekly feed. You are so down to earth; genuine in your faith, your stewardship of God's beautiful creation, and love for your family. This is the way we try to live also. May God continue to richly Bless you and yours.
I have a Presto and love it. To avoid syphoning, I bring up to pressure more slowly, I let it sit after the pressure comes down, open and wait before removing jars and I don't over fill my jars. I have excellent seal rate.
Thanks! Helpful to me 👍
I have been canning since my early 20’s and I have 2 presto canners and the Instant Pot Max that I can use for small batch canning. I’m a75 now and I live alone and don’t do as much canning but I will can and grow a garden as long as I can. Love your channel.
LOL!!! I don't think I'll ever forget the first time I pressure canned... I had done water bath canning for many many years but, having moved from the US and grown up in Sweden from my early teens and up, I didn't know anything about pressure canning, since it was/is basically unheard of over here. It was when I moved to off grid BC Canada that I found out about pressure caning.
Saw the jars, lids, rings and other things needed to pressure can and went in search for what kind of contraption that was... 😳😂 Found my way to TH-cam and WOW... Information overload but, I made sure to watch as many as I could before trying it out myself. I had found an old perfectly OK Presto caner that my partners first wife had used. It was old, yellow and did NOT have a pressure gauge on top of the lid. It only had the sputtering spout, the weight that goes on it, the thingy that pops up when the pressure is up and the rubber gasket that will blow out if you ever get to much pressure in the caner...
First time I was going to use the pressure caner and can something "easy" such as potatoes, I was literally scared out of my mind... 😱 YES, I did think the freakin thing was going to explode so, when I had turned the burner on with the caner filled with my jars of potatoes, I QUICKLY moved to the far side of the kitchen... When it was time to put the pressure weight on, I "snuck" up on the caner from the side, plopped the weight on and once again retreated quickly to the safety of the far end of the kitchen... I just sat and stared at the thing on the stove, expecting the worst... Almost jumped out of my skin when the timer went off, letting me know that the potatoes were done. Did another sneak attack and turned the heat off... 😂😂 Managed to find another same model old caner that was brand new in it's box at the recycle center, including a multitude of caning jars. Thankfully, the young man that was working that day, had no idea how much all that gear was worth and I got the pressure caner and all the jars for $5... Caning with two caners IS much faster...
Next time I pressure caned, was much easier and the rest is history... When I moved back to Sweden a few yrs. ago, I searched high and low for a good size pressure caner. Finally had to order one from Amazon US and have it shipped here. Cost me nearly an arm, leg and my firstborn... Next problem was finding caning jars. Finally found a good quality caning jars from Amazon Germany that the Ball mason jar rings and lids fit on... YAY! I was a happy prepper!!
My issue with this new model of Presto 23 quart caner, was that it has the pressure gauge on it, that you have to keep an eye on the whole time and not just listen and make sure the weight is jiggling at an appropriate speed... That pressure gauge was rapidly driving me insane!! 🤯 Read on the Presto caning website that you could buy the older type of weighted jiggler and use that instead, if you didn't trust the pressure gauge. It also said that you needed to test that gauge every now to make sure it showed the correct pressure... That would be a royal pain, since there is no one over or near here that can do that. Regardless... I don't trust or, like that pressure gauge...
Accidentally dropped the lid to the caner on the floor, and the pressure has never measured right on that gauge after that so... Was already using the older type of weight and totally skipping the pressure gauge/monitor so, I really didn't care. Makes it so much easier to pressure can when you can just keep within hearing distance, knowing that everything is fine or, not...
With the Presto caner, I never put the temp on the stove up to full blast when heating it up. I let it heat up a bit over medium heat. Yes, it does take longer time but, I've had much higher success rate when doing that than, lowering the temperature later on to get the right amount of pressure/jiggles... Same with when it's done and the pressure needs to come down, I just turn the stove/glastopp off, instead of removing it from the burner and have much less siphoning. I finally managed to figure out how to successfully use/can using the reusable Tattler caning lids and rubber rings and doing the slow heating and slow cooling down, works better for those lids too.
Anyhow, if anyone has read this far... 😂😉 Thank you for taking the fear out of pressure caning for those that are new to this "contraption"... 😁
//Solani
I felt this way at first. But, I have no fear and enjoy my weighted jiggler canner:).
@@annabellevaughn5968 Yep! I think we all did... 😱😂
If you want to get crafty and throw out a couple USDA suggestions..
You can reuse jars from the grocery store, even for pressure canning. Make sure the lids and jars are clean, and that they have the pingy top to see if its sealed. They're pressure canned at the factory anyways.
Very very thorough. I appreciate this video even though I am an experienced canner I learned a lot. As a biology teacher we were taught to boil your green beans etc for 10 minutes to kill the toxins(which is what really kills you) and spores of botulism and it’s safe to eat. Too many kids never eat dirt so their immunity is awful.
I love the fact that the newer pressure canners have both gauges and weights. There's great confidence in the redundancies. Also the newer products have safety plugs that blow if the pressure should exceed safe limits.
Hi RuthAnn and sweet family! So much wisdom and common sense. I appreciate your knowledge and time explaining the difference you encountered using your All American vs Presto. I have the All American and Presto canners and I have a propane gas cooktop in my kitchen. I would like to do a outdoor kitchen to use for canning, just to keep the house cooler.
The sound of the jiggler as I walked on my grandmother’s porch, I knew she was canning something or using her pressure cooker and as I opened the screen door the smell of something wonderful wafting through the air.
You are a blessing to so many that fear canning and have questions that you answered so eloquently.
Have a blessed weekend sweet family!
I love when memories of loved ones are tied to memories of good food!!! Thanks for sharing!!!
Prestos are thinner, so they generally require 3 quarts for the most common size. But every canner comes with a guide booklet included. If you loose yours, or get a presto at the thift shp or a garage sale, just google info booklet for presto canners and download a PDF of that booklet in print you can read. (Lol...full page easier on older eyes than quarterpage size the origional booklet is printed on.)
Thank you RuthAnn for your wonderful videos! You are such a wonderful teacher. I have been pressure canning for many years but I never fully understood what I was doing, I just followed the rules. You are such a great voice of reason!
I appreciate your patience and time sharing your experience. I have not a great immune system- so I will be cautious- but I will try to ditch the fear. I'm a grandma and this is my second year of canning.
I have two All American 921’s that I use simultaneously and they’re amazing tools. I’m a self taught canner, probably very spoiled, and my research led me to All American. No regrets!
I’m enjoying your videos and learning so much!
Thanks so much Ruthann. I recently came upon your videos and have been binge watching them ever since. This video has been so encouraging to me and has answered so many questions about canning for me. I believe the Lord has directed me to these videos. You are such a blessing and I am finally ready for a family milk cow now. I so enjoy your videos.
To prevent siphoning, leave a little more head space. 1.5 inch rather than just 1 inch. Then you can shut your burners off. No wasted expense running the stove this way. Yes, outside canning and rapid emperature changes, can be the problem.
and the next generation is here for it! Thank you! For teaching some of us daycare kids that want to live more traditionally what our working parents couldnt teach us because some of them like mine didnt know any better
Just remember that if the pressure is going to high and you fear the canner will explode, just remove it from the heat! The pressure will instantly start to decrease. Then you can put the canner back on the burner when it comes down to the recommended pressure and then adjust your burner to keep it at that pressure. These canners are designed with pressure relief valves that are designed to blow out if the pressure becomes dangerously high. Still it’s best to make to make sure you never get to that point.
Just a quick point you made at the beginning of the video when you mentioned your Camp Chef burner soots up your canners. I found if the air mixture valve on your burner is not set properly it will make a yellow flame and that will soot up your pot. I usually run the mixture valve wide open and that gives me a beautiful blue flame...
No soot👍
Oh how I wish my elders had taught me these skills! Now, in my 60's, I'm trying to muster up the courage to actually can! I wish you were my neighbor and could come over and teach me! LOL Keep making these wonderful videos! They are really helping others!
A bee hive tool works beautifully to get a stuck lid loose. It's great at prying without causing damage to the pot that a screw driver might cause. What excellent tutorial video!
I have done more canning now than I ever have because of watching your videos. Thanks for taking time out of your busy schedule to give us pointers and cheat sheets to help us can for our family.
I once broke the glass top on my stove when using a pressure canner that had a bigger diameter base than the circle of the burner. The pan bottom was bigger than the circle for the burner. I researched online and found that as long as the diameter of the canner fits within the circle on the glass top, it won’t break the glass. I bought a stove that has two sizes within one burner. Another thing that happens with a glass top stove is that the heat fluctuates to keep the glass from becoming too hot. I compensate by keeping the pressure up a bit higher than the recipe states so it never falls below the recommended pressure the whole time.
Yahoo,You sold me on a ,All American canners..
I found model 921 at a yard sale for under $200! I love your videos and am still learning
I had pressure canned pumpkin using my grandmothers presto canner. I wanted to make a dessert for our Sunday meal and knew I had some in the cellar where I keep all my canned goods. I was surprised to see that I had 2017 written on the jar - how had that much time passed?! Anyway, I made the recipe - pumpkin pie bars - and it was so good! I tasted the pumpkin before I used it and it was fine! Thank you for your video - I’ve learned a lot of the “whys” that I never knew before!
Your experience makes you a professional. Lol.!! Great video. Thank you.
I've only canned with my Presto. I've only canned inside and never outside. I had never even seen an All American canner until I started watching TH-cam a few years ago. I learned canning from my ancestors (mom, gram, aunts, etc), and have always tried to follow USDA. All that being said, I have really been enjoying watching your canning instructions and learning. You've given me lots of things to think about, and one I'm going to try the next time I can is to turn the stove down in increments. Some times I have had siphoning, and I always wish it wouldn't happen. I'm really looking forward to continuing my learning and canning at 74. Oh, BTW, as far as I know none of us has ever gotten sick from my canning.
You explained the whole canning process so well that I will now not be afraid to pressure can, thank you! Love your content!
I am beginning this learning process of pressure canning & because my stove is electric, with small coil, I've invested in CampChef to can outdoors. The most vital safety measure I read was that Presto isn't recommended for use on propane burners. For this reason I chose the All American pressure canner.
My 1st goal is to can chicken so we have shelf-stable meat available in case of power-outage, which happens often in Deep South during hurricane season. I am grateful for freezers, but know that canned food is the ideal preparation for potential power outages. I am SO grateful to you Ruthann, for your videos & your faith, wisdom & experience, shared here & on IG.
THANK YOU so much for all the information you provided!💗💗💗 I bought a Presto (no money for the more expensive one) and knowing to bring the temperature slowly by lowering the flame is such a time saver.
I see many youtubers who are now doing No-Till Gardening and I always thought there was something wrong with that. My grandfather had a huge beautiful vegetable garden and he would till the soil. He had beautiful fluffy soil in his garden and he said he did it to aerate the soil. He probably didn't realize that he was killing botulism spores.
Right!!! I made those same connections when I learned about it.
Sorry to join in! We live in Spain and my husband's family is a farmer and he always till our garden with a small tractor. Then I saw a lot of no till gardening and was suggesting to the husband we do the same. But he insists to till coz it's what he's used to, and besides he explains that our soil is soo hard and it has to be aerated. And after hearing RuthAnn explains about the botulism spores growing in no till, I'll never mention it to my husband again. I'm glad my husband is such a rebel when it comes to things. ❤❤
Thank you. This was such a helpful video. I've been canning for a few years off and on but still had some stress over it. This just really helped relieve that ❤
A couple months ago, i found a quart jar of tomatoes my mom canned from 2015. It is 2024 now. We ate it. Perfectly good just like when she canned it.
You are such an amazing teacher and I really appreciate all that you do. Thank you so much for this information and to answering a lot of questions in and easing some fears that I’ve had even though I’ve been canning for 20 years.
So, whoever it was that remarked about how uneducated you are needs to have their head examined. At almost 70, I can saw with confidence that you are one of the wisest people I have ever listened to on TH-cam. Secondly, your words about pressure canning warm my heart. There is a whole community of people who claim that their grandmothers didn't pressure can their food and no one died. However, pressure canning food in the home has been around since 1915, and by1917, the FDA was helping people safely preserve their food.
At this moment, July 2024, there is an investigation into botulism poisoning in two towns in California. Many people have been hospitalized, and I believe that a few people have died. While rare, botulism poisoning can be deadly. It is a neurotoxin, so our immune system can't fight it, it isn't a bacteria or a virus. It stops the transmission of impulses along the nerve cells so the muscles cannot contract. I've recently learned that botulism poisoning often is diagnosed as a stroke because it begins in the upper part of the body (since the toxin is in the mouth first) and descends as the food is swallowed.
Be well!
I liked and subbed last week. Your videos are so educational and well presented. We have a Presto, and I started canning a little over a year ago. We had a glass top stove that was ruining the canning. I would get the temp dialed in almost spot on, but every time the glass top cycled to keep the heat regulated, the pressure in the Presto dropped anywhere between 5 and 7 lbs. below the safe temp. We quit pressure canning for about a year to save up for natural gas line install and bought a gas stove. It is so much easier now and requires less babysitting.
Have canned for over 60 years using my old Montgomery Ward and Presto numbered gauge canners. Hubby had to make new wooden handles. Have used electric stove and gas stove plus a smooth cooktop that burst into a million pieces after taking my canner off the burner. Hate smooth top but absolutely love cooking on gas! Never had anyone sick from my canning and I always pressure tomatoes never added acid. Boiling water bath for all fruit, jams, jelly and butters. Am canning just for myself now but teaching the neighbor young man. He loves my jars of heavenly food. Thanks for this channel!
Good morning Ruthann, I learned to cann in 2020 during the covid pandemic. I learned
by watching You Tube videos by some of the most well know and experienced canners
on You Tube. I have learned more from you today than all of them put together! You may not be an" official instructor", but you should be. I now feel more knowledgeable than I did before. Blessings to you and your family.
Re: fresh produce, Jessica from Three Rivers noted in one of her videos that produce at the grocery store is not fresh. Rather, it is raw. A good way to look at it, I think. This supports growing your own or buying local if you want fresh.
Sorry if this was already mentioned. The main reason to vent is to exchange the oxygen in the canner to steam. And the time to vent is always ten minutes. I'm a rebel canner myself, living in Europe. So the alphabet agencies have no power here 😅 But the science is always right.
I'm so tickled by your video thank you. You answered a lot of questions and dispelled a lot of fears. I have been interested in learning to can for some time now. With all the food recalls we've had in the last 2-3 years I'm becoming more afraid of commercially made foods then I am of home canned/ preserved foods. I'm in my 50's and I just can't remember this many food recalls. We might have had 1 a year at the most but now it's several times a year! I'm beginning to wonder what the FDA is for anymore.
You know, you are amazing, my grandmother gave me a canning book. It is canning everything with honey and following everything that you have said!
Thank you, Ruthann. You teach us about canning, raising vegetables, you even have taught product knowledge. Again thank you.
Thank you for another great video! I have the Presto pressure canner and I have learned that if you turn off the burner when it is done & move the pressure canner off the eye, DO NOT remove the weight. If you do, the pressure will indeed release too fast and your liquid will siphon out. I move mine off the burner and leave it sitting until the pin drops and I know the pressure inside is low enough to take the lid off. Usually takes around 20-25 min. 👍🏼
You have to move your canner of the burner and let it sit for 1/2 hour before you open it. I have never had a problem with my presto canner I love it.
Ruthann you are such a blessing! I have only been canning a year & have been learning from long time canners whos have generarions of canning in their family but bc they teach the multitudes, they don't tell us all you have bc not everyone will listen & learn proper methods for safe canning. It took a bit for my one friend to drill density into my head. I need to look for some of thise cookbooks when I go to the "Amish" market next time. It you put all this WB & PC info into a booklet, I'd buy it for me and extras for friends! Even if i had to print it out i would buy it!
I dont understand your description of the Presto canner bc my box says heavy gauge aluminim. It is most definitely not as heavy as All American, but they are both aluminum that I know. I will surely be slowing my depressurizing down to stop the siphoning. And will check all my jars more frequently since I did not mark which ones siphoned.
The friend i mentioned also has taught that the PC can also dounle for a SC (steam canner) to use instead of waterbath. I have not done waterbath yet, only PC & SC. You just dont put your weight and set timer after ten minutes of steam venting so the food is being cooked in less water by the steam instead of only hot water. But, it has to be done for 45min or less so as to not run the canner dry.
God bless you richly, and your family!!
I’m watching your video and I just want to interject here that I pressure can vegetable soup, beef stew and chili. My veggies are never mush. And, I can
Vegetable Soup leftover. People love my soups and I often give as gifts.
I’m not criticizing, just sharing.
Love that!
This video is honestly so helpful. Botulism is definitely something they tell us to fear and this really gave me the encouragement I needed to stop being afraid of it!
I’ve never pressure canned before, and only recently begun to dabble in water bath canning. To me it seemed a daunting and overwhelming task, just fearful of what I didn’t know & not wanting to make a mistake because of botulism. I am so grateful you made this video. You answered so many questions I’ve wondered about, and I like to be very prepared before I start anything that I haven’t done before. I now feel like I could confidently give this a try. Thank you!
Thank You RuthAnn. Another informative, enjoyable & easy to understand video full of experience & common sense. My mom was my source for all things canned & since I lost her I have been holding off on canning anything of substance. When I hear you explaining the process, I can hear her saying the same things & it makes me want to start canning again. So Thank You for that as well.
I am just getting started with pressure canning. Last week, I pressure canned three batches of green beans (I have enough for two more batches). The first batch didn't turn out good. I figured out what caused my problem, siphoning. I let the pressure out too soon. For the second and third batches, I let the pressure bleed off on its own, and they turned our perfectly leaving me with a total of 24 of 27 jars.
We always learning and troubleshooting!!! :)
@@poodledaddles1091 If you don't make mistakes, you won't learn. Now I am more familiar with the process and my pressure cooker.
Thank you for helping me over come my fears and reassuring me that I can can in my canner that doesn’t have the Gauge but only the Weight.
I am kind of scared to pressure can, but I do remember how my grandmother would do her corn for freezing. Thank you for sharing your knowledge and experience you have on canning, gardening, animal husbandry. You are so full of knowledge, knowledge that I wasn't taught.
Thank you! You give such great information especially on the “whys”. No one else I’ve watched does that. They just do a simple “how to”.
One thing I learned from canning with the Presto is to put white vinegar in with the water in the canner. It will keep the canner from having a water line. Also, I believe the instruction booklet says not to can outside. I generally never had the siphoning problem with the Presto, and it may have been because I never canned outside. I never canned as much as you, but I've canned at least for 42 years. I love your channel❤❤❤❤❤❤
People who don't know what they're doing regarding botulism.... taking raw garlic and popping it into a bottle of oil for a couple of months to make garlic oil, same problem with uncooked chilli oil made the same way.
What your doing canning is perfect 👍👍
I have a German WMF pressure cooker and periodically the lid seal needs replacing no matter how clean I keep it, i'am experimenting with the new seal and periodically wiping it with a silicone spray to help keep it supple.
Don't forget the cooling factor of the wind with the Presto pressure cooker, also mine came with an insert to keep the glass off of the bottom.
Old school we used to fold a tea towel and put it in the bottom first 👍👍
Aside from the botulism, chili oil just tastes better when it's made with hot oil! 🌶
Finally a video that explains pressure canning that is understandable and calmed my fears of it blowing up. My mom used the Presto version when l was growing up and l was afraid of the noise from the steam. I understand now the reason for the noise so l just might give this a try after all.
Thank you for sharing. I have been canning for almost 40 years. Great info for everyone. ❤
Thank you that was very detailed. As a senior couple, we only use the Instantpot Max, only one with a canning button using pints. We just love it, into our second year with it.
I just can't get enough of your videos hahaha...I have learned so many things ...thank you so very much! Your Family is so beautiful ......P,S, been putting everyone that visits Me to Deep cleaning..lol They told Me only 1 of your videos a week. bahahahaha. Heck with that I've been watching non -stop . Love you guys.
Earlier this year I bought a new in the box 1978 Presto 22 quart pressure canner on ebay. ( I specifically wanted an American made one< I believe they started importing from china in 2009) The first year they came out with the current model. In the handbook they also have the reduced canning time for canning at 15 pounds pressure. And yes, I have done it with meat. 😳😁😊
I have canned with two full Presto pressure canners on my glass top range, no problem. I would not do it with two All American canners since they are heavier.
One thing that has helped me regulate pressure immensely on the electric stove is buying the pressure regulators(the "wiggler" (on Amazon) that come apart for 5lb, 10lb, and 15lb pressure canning. It has made a world of difference in regulating the pressure on an electric stove.
Yay ; you go Ruthann ; love watching your videos; you are a very talented lady . Keep making your videos please
I have the All American and I love it. I only made jam until 2019 then because of a video, I took the leap to pressure canning. Spend the money and go All American. You can will it to your grandchildren.
Thank you, Ruthann! I have canned for years but still have learned much from your videos! And it all makes such sense! I'll never go back to those old "scairdy-cat" rules! I'm even going to do pickles again because now I know how to get crunchy pickles!! ❤
I have been gifted 2 Mirro pressure canners. They were both made in the 80s. The gaskets are hard/stiff. To be safe, I wanted to replace the gaskets and the vent plugs....IF you can find them, they are expensive and there are tons of reviews that say the gaskets don't fit like the originals and they don't last more than 2-3 canning sessions. I'm getting rid of the 2 Mirros and I'm getting an All American.
Thank you for your vidoes. I've been trying to watch them all. So much information. Thank you agian.
I have both the Presto and an AA, as well, and have made the same observations. I do prefer the Presto, to the AA, when I use my reusable Tattler lids. I find that they perform better when I can get them out of the canner and tighten the lids before they cool down too much. By the time I can open the AA, it's usually too late to tighten the lids for a seal. I also use my Presto as a steam canner. It's much faster and not as heavy, when there are only two or three inches of water in the bottom. I stack up canning rings in the bottom, to keep the bottom of the jars out of the water.
I appreciate this video so much! You talk so complete sense. I'm tired of trying to find answers to my questions, which you answer without fuss.
Just watch it on the camp chef. They do tear them up over time. You’re amazing. I’m so grateful for your wisdom.
Thank you for helping me understand why my pressure has been so difficult to maintain. Your videos are so relevant. Again. thank you.
I have two All American and I love them both! I have a 420 & 921, a small and large one. We are looking at buying a third in the future. I watched and was not allowed to can because of the danger of canning. My mom blew the lid on her old canner and didn't want me hurt. So I took to learn and it has been the best thing I have learned. I follow you and have printed many of you recipes and used them. Thank you for sharing you knowlege I truly appreciate it.