I am 71 years old. For the first time in my life (thanks to you) I'm home canning. I am so grateful for all the time you have sacrificed to help those of us who needed someone to trust regarding home canning. You've studied and worked so hard and I just wanted you to know that there just aren't words to describe how very thankful to you I am. God Bless you.
You mentioned in the video that you test these canners out of curiosity for yourself so that you will have the knowledge of what is safe and what is not safe. You sharing your work comes from a desire to help and inform others. The average person probably does not have the science background or the knowledge to do these tests themselves. So! A BIG thank you for taking the time to do this research and share it with all of us. I have been canning for about 3 months. Due to my severe arthritis disability I purchased 2 of the Presto digital canners hoping it would make canning a little bit easier on me. So the information in these videos is invaluable to me, and will be very helpful going forward. Again, thank you for using your knowledge and talents to help others.
Thank you so much for helping me expand my knowledge database with trusted evidence-based information only. I trust your immense knowledge, and I am so grateful that you share it with us. I wish my mom could have shared her knowledge with me about preserving food. Now that I ram canning myself I am grateful that I found your TH-cam channel. I love to follow the evidence. And I appreciate that you do as well. I had no idea where to find trusted evidence when I started my journey last year. That wasn’t the first time I ever started canning but, it was the first time that I put the evidence together and learned the principles of home canning thanks to you..❤️ many thanks to you and your husband.
Ok so my wife and I have our very first batch of ground beef in the insta pot right this minute. So at 62 years old iam really excited about this canning business. Told my wife if we lose power all our freezer items will be ruined and we'll be out hundreds of dollars of meat so I bought us the insta pot. It's about one pound of burger per pint and we added beef broth with onion mix.wish us well......by the way I love your channel
I do wish you well and know you will succeed! I hope you noted that I did make an error in this video: I hit the "Pressure Cook" button instead of the "Pressure Can" button on the Max. I reviewed the video and yes, I did that. That explains the lower temps in the Max. It would have easily made it into the kill zone had I pressed the correct button, so the Max is just fine to use for pressure canning ground beef.
Pam, you are one amazing woman!!!!!!! Thank you so much for your time and efforts you and Jim put into making, filming and editing these educational digital pressure canners videos.
Thank you so much for this! It was very interesting. I have the Presto digital canner and I love it. I have canned beef stew, chicken and turkey soup, beef cubes, and now ground beef! I have always been afraid of pressure canning. But this Presto digital canner is a no-brainer and now I'm doing things that I never thought that I would before.
So glad I found your videos. There has been so many that deemed the Presto unsafe because of the different altitudes of different areas. Your video broke this down and explained it perfectly. I appreciate you so much and absolutely love your personality and teaching methods. Thank you for helping me overcome my fear of pressure canning!
I am SO glad that I choose the 12 qt. Presto Precise Canner instead of one of the others. Big sigh! YOU are an amazing lady, professor and home canner. Thank you for all of your hard work. We live in east Texas, close to the Tyler, Kilgore, Longview area so don’t have to worry about the altitude….but again…thank you. I am 75 and have been canning, both boiling water and pressure canning since 1972. I am so excited about getting this new electric Presto because my stove, that I normally put my 22 qt. Pressure canner on is a yellow, 1950 Chambers Gas range and I don’t like having to have the heat on my stove top going for 90 minutes. So…yay…can’t wait for my new Presto to arrive. One of the reasons I choose it is because of the USDA approval rating. Another big sigh!
I am totally enjoying this Presto Digital Precise canner. In fact, I liked the first one so much that my husband bought me a second one so I could can double batches. Today, 9-22-23, I canned portobello mushroom slices and in my second canner, I did 3 quarts of Anasazi beans and two quarts of pinto beans. I love these canners and have all of the confidence in the world in my canning thanks to you two. Nancy
YOU are the ONLY one I trust to knowing these important topics such as not trying to give people botulism or what have you. Thank you for ALL your videos and taking the guesswork out of what works and what does not. God Bless!
Miss Pam, you stated that you are no one special. I beg to differ. You are an amazingly intelligent woman who graciously shares her knowledge for the betterment of us all. I feel so fortunate to have found your channel. My family is better prepared for emergencies because of the information I have learned from you.
As a retired nurse I appreciate that you give the "why" of what you do in each video. I'm new to canning and needed those extra nuggets to help me put information in order in my head and see the end result before I even start. Thank you!
I am very grateful for you sharing all your information. I use both the Presto, Max and regular pressure canners albeit any pressure canning is fairly new to me for about a year now. I have been Freeze drying and water bath canning foe a longer time. I’m loving all methods so far and glad to be 70 years old and still learning. It is ever so important, more now than ever to be stocked up and self reliant. One never knows what tomorrow holds. If possible, everyone should be gardening and preserving food for their loved ones. God bless your gardens with abundant harvest and your health, strength and endurance to be at a premium!.... and thank you once again for all you share. You are a blessing to me.
Thank you so much for your great comment! Yes, it is never too late for even those of us in our 70s to learn new things. I did make an error in this video that I need to correct: I hit the wrong button on the Max--Pressure Cook instead of Pressure Can--which explains why the temp was lower than usual. So I can now recommend the Max for pressure canning ground beef!
Nancy Peplou your comment is right on. As I read it I thought about what i would say. Your comment is exactly what I would say. Same age and canning preferences, and i am so thankful to Rosered homestead for all they do for all of us.
We should come up with a name/slogan. I told my husband that 70 is the new "you name it". We were raised with the can do attitude. Thank you Pam so very much.
I so appreciate your knowledge and thorough testing, all explained just perfectly! Thank you so much for bringing your classroom to TH-cam and providing such a valuable channel! I look forward to continue learning all that you have to share.
You are so welcome! I did make an error, however: I hit the "Pressure Cook" button instead of the "Pressure Can" button on the Max. I reviewed the video and yes, I did. That explains the lower temps in the Max. It would have easily made it into the kill zone had I pressed the correct button, so the Max is just fine to use for pressure canning ground beef.
I bought the Presto digital Canner plus a step down transformer as I’m in Australia…. After watching your testing videos, I felt confident enough to purchase one., and must say I absolutely love it, it is so easy to use. 😂 I want to say a huge thank you for doing these tests, and making me feel safe and confident.
Pam forgiveness is key- you are human and quick to point out the mistake. Yes Pressure Can, NOT Pressure Cook. Thank you for being an exceptional lady!
Once again, you hit it out of the ballpark. Your scientific approach and curiosity is very much appreciated. Thank you for educating us. I know it eases my mind about canning and eating the things that I can.
Wow, thank you! I did make an error in this video however: I hit the "Pressure Cook" button instead of the "Pressure Can" button on the Max. I reviewed the video and yes, I did. That explains the lower temps in the Max. It would have easily made it into the kill zone had I pressed the correct button, so the Max is just fine to use for pressure canning ground beef.
I'm at sea level. Thank you for all your hard work and clearing up all the misconception surrounding these canners. I feel confident with my original Prestos the 23 &16 quart canners. They take care of all my canning needs. I really don't have room to store all these other canners.
I have ordered a presto canner , had to go to the manufacturer to get it . Every place else was sold out. I love every video you do ! Thank you so very much for all the information and testing for us.
I have to say, you’re stellar at presenting information. Good sound science. I’m impressed too that you clarify if something was done mistakenly. I loved your unbiased review just straight factual data. I’ve subscribed because I’ve got a science brain though it’s life science as a nurse, I ran an autoclave for years and had to have it tested via cultures I would pack in a load. Kudos.
Thanks for updating us in the comments that the reason the IP Max didn’t reach proper canning temp (240+) in this video was because you accidentally hit the “Pressure Cook” button vs the “Canning” button. I use your videos a TON for canning & the IP Max has been a wonderful addition for safe small batch pressure canning 🥰
First I want to say thank you for sharing so much great information on your channel! I have been enjoying learning all about food preservation. I am a new canner who began my journey this past spring with strawberry jam. Then I decided a pressure canner was the next step. I purchased a Presto Digital Canner in April, but didn’t brave the new world of pressure canning until today! I’ve been watching videos about canning meat and really wanted to try it since we have quite the stockpile in our freezer and I wanted to make some room. As I sit typing, my canner is boiling away processing 5 pints of ground beef. I have watched this video probably 5 times as I am that meticulous. Ha ha! I watched it again right before beginning the canning process this morning. After the canner has sufficiently cooled I will be trying my hand at raw pack chicken canning. One of the local grocery stores has boneless, skinless chicken breasts on sale for $1.49 a pound and I just could not pass it up since I knew I could can it and I wouldn’t have to make freezer space available. I have watched that video several times as well! Sorry for the lengthy post. I just wanted to share how wonderful your channel is and wish you a blessed and happy New Year! ❤ Jennifer
I love watching and learning your videos. I learn so much more than any book could ever teach... your scientific teaching and extended curiosity helps new canners (like me) alot! Thank you so very much for all your help and videos
You are so welcome--thank you. I hit the wrong button on the Max--Pressure Cook instead of Pressure Can--which explains why the temp was lower than usual. So I can now recommend the Max for pressure canning ground beef!
Well I am 54 years of age and am just recently starting to can..so exciting..I just wanted to thank you for your very informative videos!! I just purchased my first presto electric canner and enjoyed your video. Thank you for this.
Information UNDER 'show more': ERROR ALERT! Angela just pointed out in a comment that I hit the "Pressure Cook" button instead of the "Pressure Can" button on the Max. I reviewed the video and yes, I did. That explains the lower temps in the Max. It would have easily made it into the kill zone had I pressed the correct button, so the Max is just fine to use for pressure canning ground beef.
I have been water bathing for several years and are ready to move on to pressure canning. Thank you so much for your dedication to safe food canning. This helped me make up my mind. I am so grateful to you for this.
Thank you for all your hard work and how detailed you are. I'm addicted to watching all your videos. You provide so much knowledge!! I just bought a max and I'm feeling very good about canning in it. Please keep em coming!! Thank you so much!!!
Thank you for your kind comments. I did make an error in this video: I hit the "Pressure Cook" button instead of the "Pressure Can" button on the Max. I reviewed the video and yes, I did that. That explains the lower temps in the Max. It would have easily made it into the kill zone had I pressed the correct button, so the Max is just fine to use for pressure canning ground beef.
Ah, you just answered my question!!!!! Thank you so much. I had my husband watch your video. He was very impressed. I canned 8 pints of water today by myself. I was so excited!!! So, Monday, I will be canning something for real now that I know I'm able!!!!! Can't decide what to tackle first. Have a great weekend!!!!!!
Thank you so much for that test! I had canned ground meat w/onions a few months ago in my Instant Pot Max and the temperature stayed between 244 & 247, so hoping they are still good. Thank you
I have an All American and a Presto Digital…..I bypass the jar heating function….load my cold jars in a cold canner and go directly to the heating of the full jars….works perfectly….thanks for all you do Pam….
Thank you for your kind comments. But, I did make a pretty big mistake in this video: I hit the wrong button on the Max--Pressure Cook instead of Pressure Can--which explains why the temp was lower than usual. So I can now recommend the Max for pressure canning ground beef!
I love your videos, I have learned so much. You remind me of my mother, she had your beautiful red hair. She didn't have a phd, but she did have her masters in special ed from the University of Utah, when I watch your videos it feels like she is here again. She loved to cook. My step brother ended up being a head chef at a popular restaurant because of her. I never learned to can anything, but now realize how important it is. Thank you for your hard work in teaching this skill.
I've owned an All American pressure canner for years, but it's HUGE and holds around 24-36 qts! The mother load! But we're just 2 now and I have no need to do such large batches. I saw a more recent post you did on the Presto and I bought one instantly! Thank you for such an excellent review!
all said and done, I'm thinking that doing things "the old fashioned" way is best. Life existed before the industrial revolution and we were healthier. I never had the opportunity to learn from my folks or grandparents, so I appreciate you teaching me. You're wonderful🤩
I appreciate what you do. I use a Go Wise pressure canner. So this helps me greatly. My husband got it for me to start my canning journey. I am now ready to get a cook top pressure canner, but it will take time to save for. So knowing what is safe to can and not safe is truly appreciated.
I thought gowise only had digital pressure cookers. Please make sure yours is a canner not a cooker. I have to gowise and both are cookers not canners, there is a difference.
I believe that beef bouillon has multi dextrine in it and is very high on glycemic index, so bad for diabetics. I thought you might like to know. I love your videos and have watched almost all of them. Your very knowledgeable and am very impressed with all your scientific explanations. Keep on showing us what is best in canning!
I have said many times (here) that I would stick with my stove top presto canner. Just a little back story to my IP journey. ...I got my 1st IP in February, it is a duo mini that was still in the box when I went down to check out my sister's home after she passed in January. Long story short, I would have been at her side through her journey but there was no visitation in hospitals due to covid. I bought a 6qt IP duo when out with a friend in March. After being so resistant to IP's, I loved their usefulness. After watching Pams videos on IP Max, I concluded it would be a good fit for small batch canning without heating the house up like a regular pressure canner. The max arrives tomorrow and I'm currently looking for someone who needs an IP duo 6qt, that can't afford one. Have feelers out at church. Thanks Pam and Jim for encouraging my newest appliance.
Sue, you are so welcome. I love your story and your generosity. I hope you love your Max as much as we love ours. I love to do small batch canning it it. I also do adjusted water bath processing using a low level of water and the the low pressure setting for pints. For jams and jellies, I can do regular water bath by immersing the smaller 8 oz jars in water, leaving the lid off, and boiling for the recommended time. It can be very versatile.
@@RoseRedHomestead Pam, I was just wondering if I could use the low pressure for jams. It would have been useful to have it when I made peach jam on Wednesday. I currently have a 4 jars of black beans in the Max. Plan on canning turkey broth later. You are a joy to watch.
@@suesmargiassi4195 I use the Max on low pressure for anything that I would ordinarily process by water bath. So, jams are fine to do on low pressure. I always stick to the recommended processing times as well.
Quick tip. If I find myself in a hurry, instead of peeling and mincing fresh onions, I use dried minced onion. Faster, easier, tastes great. I also STOCK minced onions to use in place of fresh-pressure-canned ones, which take up WAY more shelf space than minced.
Thank you! I am so thankful to have found your blog. What you are sharing is invaluable information and empowering during such precarious times. Your guidance and tenacity build confidence and a high regard for understanding how to be safe.
In Poland, tyndalizing is used. The first day is cooking for an hour. After 24 hours, it is repeated. On the third day, to be sure, again.But I'm impatient and bought the Presto Digital Pressure Canner, I'm glad it works as it should, I'm very happy with it.Tyndalization is effective but burdensome and everything is faster with Presto.Thank You for showing how it works great ,for your hard works.I always enjoy watching every movie and learning a lot.[Google translate]
Tyndalization works better than plain boiling once, but it's not 100%, and if you have one available you should not rely on all the spores to sprout to kill them. Plus, it's very power inefficient compared to the lower quantity of water to boil, and maintaining heat needed for canning.
I am so thankful for the work you do. Thank you for your curiosity. The more information we have the better our ability to make decisions for what we want to do for our families.
Thank you! But I did make an error in this video: I hit the wrong button on the Max--Pressure Cook instead of Pressure Can--which explains why the temp was lower than usual. So I can now recommend the Max for pressure canning ground beef!
I have a question. At the beginning of the ground beef with the Max you pushed Pressure Cook rather than Canning. Could that have been the reason it didn't get up to the USDA recommended temperature? I started watching you yesterday and can't get enough. I too have just received the Harvest Fresh Freeze dryer and will be food saving with that soon. Pam and Jim, thank you both for sharing with us your techniques and knowledge. I look forward to seeing you on You Tube.
Yes I did, darn it! I was pretty tired. I hit the "Pressure Cook" button instead of the "Pressure Can" button on the Max. I reviewed the video and yes, I did. That explains the lower temps in the Max. It would have easily made it into the kill zone had I pressed the correct button, so the Max is just fine to use for pressure canning ground beef.
I just canned my 1st batch of hamburger meat & I'm so excited!! I went ahead and got the Presto Digital Pressure Canner and it was sooooo easy especially being a 1st timer. Very happy with my purchase. I did end up using Beef Broth since I didn't have Beef Boulion. I'll be using one of the cans in a week or two so we'll see how it goes!! Thank you so much for giving me the confidence to try this on my own! Still wish there was an in-person canning class. I sure wish I took one before Covid hit. Thanks again!!😊😊😊😊
@@alf287 I purchased my digital Presto Canner online from Amazon. It does do quarts but I like pints myself. Especially since it’s just the 2 of us.☺️☺️
I can't tell you how much I and I suspect a lot of people appreciate all your work you do running these test. Thank you so much. I remember people when i was growing up, having their copper boilers sitting on the cook stove full of jars of meat or vegis....canning away for hours and hours. I am so glad for pressure canners. And i am so glad to have found your channel. Cheers
Thank you, Lyn. I did make an error however: I hit the "Pressure Cook" button instead of the "Pressure Can" button on the Max. I reviewed the video and yes, I did. That explains the lower temps in the Max. It would have easily made it into the kill zone had I pressed the correct button, so the Max is just fine to use for pressure canning ground beef.
@@RoseRedHomestead well that is good to know, but I am also glad the meat you canned in the mix was safe. All this new technology’s takes a while for us to learn all the in ands out.
I had already bought my presto digital canner when I came across your video. I am a first time canner (never even water bathed) and thought that the digital would be a good way to save money on canned tuna and beans by doing at home. I am SO glad you're here to present real data. I think you mentioned in another video that the packaging regarding the presto usda label was deceptive and I would have never even thought to question if it was safe if not for your videos! Thank you so much so all your information!!!
Thank you so much for doing these videos... They were very informative and I appreciate the time and effort you put into making them - I've owned the Presto Canner for over a year and use it every other week - We eat what we can and I try to follow all the safety guidelines while using it - I think it's a great product, but I do agree it may spend way to much time in the kill zone as you've stated - I don't own the IP max, but I was shouting at my screen trying to tell ya about the canning button when you hit the cooker button - I know you realized it after the fact... my husband said who are you yelling at? hahahaha - Just know your experiment was eye-opening and a lot of canners appreciated the information - Thanks Again! :)
Yes, I did make an error: I hit the "Pressure Cook" button instead of the "Pressure Can" button on the Max. I reviewed the video and yes, I did. That explains the lower temps in the Max. It would have easily made it into the kill zone had I pressed the correct button, so the Max is just fine to use for pressure canning ground beef. I wish I could have heard you through your screen!
DVArtist: To me asking questions, doubting, disagreeing, and developing something new or different based on the science and safety is not disregarding the results. Disregarding results and conclusions is literally throwing it away and looking at traditions, the way that grandma did it, and generally regressing to the past because these views are at odds with the current technology, science, and safe canning results. I do not see you as disregarding what Pam has stated, but making experiences that are consistent with the science and safe canning. Most of all, asking questions. Is that making sense? Jim
Thank you so much for your review! I have been watching your videos for a while and really love how you explain the science behind these pressure canners. We recently moved from Ohio (600 ft above sea level) to Wyoming (6200 ft above sea level) and I was really struggling to get my pressure canner to come up to pressure on my electric stove. The Presto looks like it would be a good option for me. Again, thank you so much for you in depth review.
Thank you, thank you, thank you for doing the testing. I hope some day you may go over the algorithm someday, I'm a bit of a math nerd. Hopefully someday they will make the canners so you can select the type of food you are canning and then it will know how long to hold the food in the kill zone to ensure the temperature is penetrated through the whole jar. This way there will not be any over cooking and degrading of the food. Well done.
Thank you. And it would be wonderful if what you suggest ever happens! Here is the algorithm: log t - log F = m(121-T)=log t/F where t is the thermal death time at temperature T, F is the thermal death time at temperature 121°C and m is the slope of the graph. Have fun!
I'm just getting into canning and I purchased the Presto digital canner in hopes of making it easier with the pressure part ,I'm so EXCITED that you are doing videos using it so I can watch and learn. Thank you for sharing your knowledge to those of us who don't have family or friends to learn from!😊
Rose thank you so much. You are such a relief from some of the other canners. You try different things with a scientific background and I love that....Again Thank You
You are welcome. However, here is a correction: I hit the wrong button on the Max--Pressure Cook instead of Pressure Can--which explains why the temp was lower than usual. So I can now recommend the Max for pressure canning ground beef!
I just love you both. ❤️ You do so much hard work and share it with all of us( Jim's video work is awesome as well). I myself am beyond grateful for all you do.🙏🕉 I have learned so much..even at 64yrs old. Thank You, Thank You❣️🥰❣️
Thank you for the information and the research you do. I use the max and I have a presto with the gage I use on my old coil burner stove. I am happy with my results with these. I will, however not use my max for hamburger and that's ok. I do enjoy using it for other canning. The chicken, for instance , was great. Please take care and keep up the good work. I enjoy your video's so much.
Linda--here is important information: I hit the wrong button on the Max--Pressure Cook instead of Pressure Can--which explains why the temp was lower than usual. So I can now recommend the Max for pressure canning ground beef! So you are good to go!
Is it just me? Or does anyone else have a serious craving for calzones after watching this video - lol? Great information as always. I really appreciate your analytical approach to canning. I've been canning for many years and even so, I'm so glad I found your channel.
You read my mind! I just watched one of your videos for the first time last night reviewing the Presto and I subscribed. But I was wondering if it would be good for ground beef bc I just bought several pounds of grpund beef for canning. Boom! and here is the video I need in less than one day! Hooray!
Thank you. Electric pressure canning is all I can do and I have a Presto pressure canner. It may stay in the kill zone longer, but a least I know it’s safe. I live 300 above sea level so the temperature will be higher. Thank you for sharing your findings on the electric pressure canner. Blessings ❤️🌺
Another great video! Thank you! I have been seeing mentions of another digital pressure canner. It is quite small though, only 9.5 quarts. It claims to have 2 pressure elevation settings for sea level and elevated canning use. I'm not suggesting you buy one and test it. I'm only mentioning it in hopes that other viewers might have experience with it. NESCO 9.5 Qt Digital Pressure Canner/Cooker
Yes the Nesco is also popular and goes by a different name as well. I did make an error in this video: I hit the wrong button on the Max--Pressure Cook instead of Pressure Can--which explains why the temp was lower than usual. So I can now recommend the Max for pressure canning ground beef!
@@RoseRedHomestead So, ... I've decided to get an Instant Pot. I need another kitchen appliance like a hole in my head, but... Question, did you talk to anyone about the best size of data logger to use? The spike part comes in various lengths. I've gotten myself into a snit about cold spots and where the tip of the data logger should be in the jar....
@@thehadster7043 Because the University of Utah Extension group used the one I bought, I decided it was the standard for testing. If I had it to do again, I would get the 1" probe so I could position it better inside the jars and go after "cold spots" just as you suggest.
I appreciate the information you have provided. I have the electric presto canner that I have never used. I have decided to sell it and stay with mannual canners because I don't want have to guess what is the appropriate food to use it for. I don't have any way to determine if it reached the kill zone or not and it is not worth it. Thank you again and I agree that the USDA claim on the outside of box does not make me happy with this company!
I really appreciate your canning videos. Your testing with the loggers, etc. is wonderful. I noticed when you started the IP Max you used the pressure cook button instead of the canning button. Could that be the reason it did not get to the "kill zone" temp? Just a thought. I am like candybunchan3 in that I am 72 and just started my canning adventure because of you and the Instant Pot. Thank you for all the work you put into bringing this information to us 🙂
@@fierylatina1 yes, it actually does make a difference. It maintains the temperature better and will give you a warning to start over if it dips below that temp . Can mean the dif between botulism or no botulism.
Reposting Rose's update for anyone coming into this video : @RoseRedHomestead 3 years ago Yes, I did make that error: I hit the "Pressure Cook" button instead of the "Pressure Can" button on the Max. I reviewed the video and yes, I did. That explains the lower temps in the Max. It would have easily made it into the kill zone had I pressed the correct button, so the Max is just fine to use for pressure canning ground beef.
This is a PS to my previous comment.... I wonder if you tried another batch of ground meat in the Max if you might get a better result... I can ground beef in mine with the temperature reaching where it should be. I am at Sea level so not sure if that has something to do with it.
I hit the wrong button on the Max--Pressure Cook instead of Pressure Can--which explains why the temp was lower than usual. So I can now recommend the Max for pressure canning ground beef! I know it would have reached the kill zone easily had I pushed the right button.
Thank you for all of your work on this subject. Yesterday I bought an Instant Pot Duo. Today I will take it back and get the Max. I would have wasted my money if I hadn't turned to your channel and listened to your data.
Oh my dear I was looking at your video that you put on this hamburger and I noticed that you push pressure cooker instead of canning on it please look back and see your video maybe that's why it did not get up to the temperature this is just a FYI
I actually went back and you are correct. It's not hard to see how that happened. Trying to do 2 different canners at the same time plus filming plus having the canners facing away from you...well that's a lot. I do hope she tries it again.
You are all correct. I checked too--which explains why the temp was lower than usual. So I can now recommend the Max for pressure canning ground beef! It easily would have gotten into the kill zone if I had pushed the correct button. I have posted a correction.
Love your scientifically based data! I am new to canning and I was wondering what the downside is to the food being in the kill zone for too long in the presto… is it because it loses nutrients at that point or just that it’s going to taste over cooked? Thank you for all you do for the canning community, truly it’s wonderful!
As a cook, I can tell you that many, many dishes involve cooking ground meat for lots longer than this and the effect is usually to tenderize it. There is little loss of nutrition in something like, say, a bolognese sauce, which involves long term cooking of ground meat…
I been pressure canning for years. Thank you once again, I love that you research and share your results, Canning meat is new to me but your video has given me confidence it is safe if we follow instructions. I have an 8 qt instant pot and was excited I could do a smaller batch’s if needed but based on your research and results I won’t do meat in it. Have a wonderful day! I look forward to your next video!
The only Instant Pot safe for pressure canning is the Max. However, I did make an error on this video: I hit the "Pressure Cook" button instead of the "Pressure Can" button on the Max. I reviewed the video and yes, I did. That explains the lower temps in the Max. It would have easily made it into the kill zone had I pressed the correct button, so the Max is just fine to use for pressure canning ground beef.
As someone new to pressure canning I really appreciate your videos so much. Is there a way to determine the nutritional loss that results from the Presto's extended kill time? (I am only 700ft above sea level) I have a large "All American" pressure canner but am intrigued by the lure of an automated process :)
I look at it this way: Yes there is a certain amount of loss, but some food canned and put away for emergencies is better than no food, so I don't worry about the loss.
Pam, I'd bought the IP Max because of your video. Temp never got high enough and I've had to dump 3 jars of canned pork. A real canner by Presto is being delivered today or tomorrow from Amazon. Not cheap, but food will be safe. Now I've got a fast food cooker--the IPMax.
Glad you're addressing this also. I feel bad I didn't see this video till just now though, as I thought the presto failed the meat sauce video.? That was the one I was referring people to. Glad it's straightened out and your mistake (as us humans do) was pointed out, of pushing pressure cook instead of pressure can on the IP Max has also been cleared up as well. Thank you for taking time out of your busy schedule to get the word out about the safety of these canners I know many appreciate it and needed the test results and reassurance that not everyone out online is always right. This is where research is very important.
Louis Pasteur would be proud of your efforts on his behalf in modern times. I admire your attention to detail. I have yet to start pressure canning. I feel the need to learn a lot more before I buy the gear to begin.
Pam thanks for your video. I did initially ask why you hit the Pressure button on the Max instead of the Canning button and have since read a post you responded to a couple of months ago which answered my question - hence an amended comment. I'm glad it wasn't a problem with the IP Max.
Thank you so much my wife and I are new to canning, we love your videos and learning from them. You are fantastic at doing what you do! We can not close with out saying good job to your camera man.
Thank you so much for all you do! I've canned in the past and have learned I didn't know the science behind canning! I've recently started again and have learned so much from watching your channel! Now I'm confident using my original presto and my New Digital canner. Later this summer I will be canning outside with my 22qt on propane for the first time and hopefully that will be easier than on my new electric glass top stove. The temperature and pressure didn't stay steady the whole 90 mins. Hoping propane works better. Love your videos! Keep doing them please!
You are very welcome. I did make an error in this video: I hit the "Pressure Cook" button instead of the "Pressure Can" button on the Max. I reviewed the video and yes, I did. That explains the lower temps in the Max. It would have easily made it into the kill zone had I pressed the correct button, so the Max is just fine to use for pressure canning ground beef.
Oh my gosh! I am a math nerd and grew up canning with my mom and grandmother and I just love your analysis. I have learned so much from you. Thank you, thank you, thank you. 😊 I can’t get enough of your videos.
Absolutely fascinating!!! I live at 6700 elevation, and canning does present with challenges. I simply follow the instructions and trust the outcome. I have not tried canning meats, and am too skittish about it, so will stick to drying or avoid it all together. Great video here, much appreciated.
Today is my first canning adventure (ever). I bought the a new Presto. I used 2 LB grass fed beef and onions but that filled 3 1/2 pint jars. I filled all with liquid to 1" head space. I am hoping the short fill with that last jar will be OK since the liquid made it to the 1" mark. Wish I had an apple for the teacher as you are the BEST!
I have watched several of your videos. I LOVE your channel!!! Tomorrow I am ordering an Instant Pot Max. I will be canning ground beef and raw chicken. I am also going to start dehydrating vegetables. Excited and inspired to get started!
Great job as usual. Thank you for all the sound data. It’s not your responsibility but you have given your all with excellent information Gods blessings
Thank you for putting my mind at ease, I was told many times the Instant Pot Max would pressure can but I've never felt safe to do so. Ordered the Presto on sale today and I'm so glad I listened to my gut
Hello Rosered and Jim, I just noticed that you press the pressure cook button instead of canning button in this video. Maybe that is the reason the Max failed the ground meat test. Love your videos, the knowledge you are teaching all of us. I have the Max and used it several times just for vegetables but I think I will get the courage to use the Presto canner because it is the safest 100%.
Yes, I did make that error: I hit the "Pressure Cook" button instead of the "Pressure Can" button on the Max. I reviewed the video and yes, I did. That explains the lower temps in the Max. It would have easily made it into the kill zone had I pressed the correct button, so the Max is just fine to use for pressure canning ground beef.
Thank you so much for sharing your knowledge with the you tube videos. I thoroughly enjoy them and always gain wisdom from you. Today the video for ground beef done in the Max wasn’t programmed correct. It should have been on canning but was on pressure cooking. Please continue to demo the Max. They are great. God Bless you.
Your are correct and I caught that when I read the first comments posted after the video was released--many people caught that. I have posted. correction in the video description and on many comments. So yes, the Max is very safe for pressure canning ground beef. Thank you!
@@MFV77 It does not allow me to pin a response to a comment--it must be an original comment. There is a correction in the video description. Do you have any other suggestions? Thanks.
Hello, well, I’ve never canned ground meat because I’m vegan. I have to admit, that I feel grossed out by touching the meat, but this is only my opinion. I live in Germany and I have only my regular pressure canner for cooking. The day I recognized, that it’s possible to can goods was a wonderful day for me. I extended my pantry so much with different foods. I would love to have an American pressure canner but there’s the problem. No shipping to Europe or they are overpriced. So here I am, canning (not water bath canning) saying, that it is still possible to pressure can but extending the time a little bit longer, just to be safe and following the USDA because they know the best (!) I don’t feel safe to do the Weck Methode and it’s more expensive electricity wise. My best regards to you both! Thank you for all your efforts and your time!!!
Thank you very much! I did make an error in this video: I hit the "Pressure Cook" button instead of the "Pressure Can" button on the Max. I reviewed the video and yes, I did. That explains the lower temps in the Max. It would have easily made it into the kill zone had I pressed the correct button, so the Max is just fine to use for pressure canning ground beef.
Love your videos my husband even watches with me 😂. Thank you for the greats testing you do. I’m at 37 feet and feel good about your results. Thanks again for the great videos!!
I am 71 years old. For the first time in my life (thanks to you) I'm home canning. I am so grateful for all the time you have sacrificed to help those of us who needed someone to trust regarding home canning. You've studied and worked so hard and I just wanted you to know that there just aren't words to describe how very thankful to you I am. God Bless you.
Me too!
me, too
Count me in 😊
That is what an educated women sounds like . Even when using kitchen tools . 😊wonderful informations. Thank you . Kids keep learning.
I'm canning for 20 years,was studying microbiology/food technology,wish I had a professor like you,very informative .Thank you.
You mentioned in the video that you test these canners out of curiosity for yourself so that you will have the knowledge of what is safe and what is not safe. You sharing your work comes from a desire to help and inform others. The average person probably does not have the science background or the knowledge to do these tests themselves. So! A BIG thank you for taking the time to do this research and share it with all of us. I have been canning for about 3 months. Due to my severe arthritis disability I purchased 2 of the Presto digital canners hoping it would make canning a little bit easier on me. So the information in these videos is invaluable to me, and will be very helpful going forward. Again, thank you for using your knowledge and talents to help others.
I am so glad the information has been helpful for you! Thanks for your comments.
Thank you so much for helping me expand my knowledge database with trusted evidence-based information only. I trust your immense knowledge, and I am so grateful that you share it with us. I wish my mom could have shared her knowledge with me about preserving food. Now that I ram canning myself I am grateful that I found your TH-cam channel. I love to follow the evidence. And I appreciate that you do as well. I had no idea where to find trusted evidence when I started my journey last year. That wasn’t the first time I ever started canning but, it was the first time that I put the evidence together and learned the principles of home canning thanks to you..❤️ many thanks to you and your husband.
Does over processing reduce the nutritional content of the foods?
Ok so my wife and I have our very first batch of ground beef in the insta pot right this minute. So at 62 years old iam really excited about this canning business. Told my wife if we lose power all our freezer items will be ruined and we'll be out hundreds of dollars of meat so I bought us the insta pot. It's about one pound of burger per pint and we added beef broth with onion mix.wish us well......by the way I love your channel
I do wish you well and know you will succeed! I hope you noted that I did make an error in this video: I hit the "Pressure Cook" button instead of the "Pressure Can" button on the Max. I reviewed the video and yes, I did that. That explains the lower temps in the Max. It would have easily made it into the kill zone had I pressed the correct button, so the Max is just fine to use for pressure canning ground beef.
Pam, you are one amazing woman!!!!!!! Thank you so much for your time and efforts you and Jim put into making, filming and editing these educational digital pressure canners videos.
You are so welcome. Thanks for your comments.
What is your opinion on dry canning? Do you screw the lids on tight before starting canning in I pot max
At this point, I think the USDA should be hiring you as a consultant! Love your video, thank you.
Thank you so much for this! It was very interesting. I have the Presto digital canner and I love it. I have canned beef stew, chicken and turkey soup, beef cubes, and now ground beef! I have always been afraid of pressure canning. But this Presto digital canner is a no-brainer and now I'm doing things that I never thought that I would before.
You are so welcome! Jim
You've done a LOT of work here to support us all in our endeavors.
I appreciate you!
We appreciate you watching! Jim
So glad I found your videos. There has been so many that deemed the Presto unsafe because of the different altitudes of different areas. Your video broke this down and explained it perfectly. I appreciate you so much and absolutely love your personality and teaching methods. Thank you for helping me overcome my fear of pressure canning!
You are so very welcome. I am so glad the information helped get you going on pressure canning! My guess is that you will come to love it!
I am SO glad that I choose the 12 qt. Presto Precise Canner instead of one of the others. Big sigh! YOU are an amazing lady, professor and home canner. Thank you for all of your hard work. We live in east Texas, close to the Tyler, Kilgore, Longview area so don’t have to worry about the altitude….but again…thank you. I am 75 and have been canning, both boiling water and pressure canning since 1972. I am so excited about getting this new electric Presto because my stove, that I normally put my 22 qt. Pressure canner on is a yellow, 1950 Chambers Gas range and I don’t like having to have the heat on my stove top going for 90 minutes. So…yay…can’t wait for my new Presto to arrive. One of the reasons I choose it is because of the USDA approval rating. Another big sigh!
We are happy that you were able to find the canner you wanted. let us know how your canning goes. Jim
I am totally enjoying this Presto Digital Precise canner. In fact, I liked the first one so much that my husband bought me a second one so I could can double batches. Today, 9-22-23, I canned portobello mushroom slices and in my second canner, I did 3 quarts of Anasazi beans and two quarts of pinto beans. I love these canners and have all of the confidence in the world in my canning thanks to you two. Nancy
“chose”…..opps…not choose…….
YOU are the ONLY one I trust to knowing these important topics such as not trying to give people botulism or what have you. Thank you for ALL your videos and taking the guesswork out of what works and what does not. God Bless!
Thank you so much!
Miss Pam, you stated that you are no one special. I beg to differ. You are an amazingly intelligent woman who graciously shares her knowledge for the betterment of us all. I feel so fortunate to have found your channel. My family is better prepared for emergencies because of the information I have learned from you.
Wow, thank you so much. I got a little emotional there for a moment. Thank means a lot to us.
As a retired nurse I appreciate that you give the "why" of what you do in each video. I'm new to canning and needed those extra nuggets to help me put information in order in my head and see the end result before I even start. Thank you!
I am very grateful for you sharing all your information. I use both the Presto, Max and regular pressure canners albeit any pressure canning is fairly new to me for about a year now. I have been Freeze drying and water bath canning foe a longer time. I’m loving all methods so far and glad to be 70 years old and still learning. It is ever so important, more now than ever to be stocked up and self reliant. One never knows what tomorrow holds. If possible, everyone should be gardening and preserving food for their loved ones. God bless your gardens with abundant harvest and your health, strength and endurance to be at a premium!.... and thank you once again for all you share. You are a blessing to me.
Thank you so much for your great comment! Yes, it is never too late for even those of us in our 70s to learn new things. I did make an error in this video that I need to correct: I hit the wrong button on the Max--Pressure Cook instead of Pressure Can--which explains why the temp was lower than usual. So I can now recommend the Max for pressure canning ground beef!
Nancy peplou your reply was
Nancy Peplou your comment is right on. As I read it I thought about what i would say. Your comment is exactly what I would say. Same age and canning preferences, and i am so thankful to Rosered homestead for all they do for all of us.
@@sharmynbrass2858 Thank you. We should start a 70s club!
We should come up with a name/slogan. I told my husband that 70 is the new "you name it". We were raised with the can do attitude. Thank you Pam so very much.
I so appreciate your knowledge and thorough testing, all explained just perfectly! Thank you so much for bringing your classroom to TH-cam and providing such a valuable channel! I look forward to continue learning all that you have to share.
You are so welcome! I did make an error, however: I hit the "Pressure Cook" button instead of the "Pressure Can" button on the Max. I reviewed the video and yes, I did. That explains the lower temps in the Max. It would have easily made it into the kill zone had I pressed the correct button, so the Max is just fine to use for pressure canning ground beef.
I bought the Presto digital Canner plus a step down transformer as I’m in Australia…. After watching your testing videos, I felt confident enough to purchase one., and must say I absolutely love it, it is so easy to use. 😂 I want to say a huge thank you for doing these tests, and making me feel safe and confident.
Pam forgiveness is key- you are human and quick to point out the mistake. Yes Pressure Can, NOT Pressure Cook. Thank you for being an exceptional lady!
Once again, you hit it out of the ballpark. Your scientific approach and curiosity is very much appreciated. Thank you for educating us. I know it eases my mind about canning and eating the things that I can.
Wow, thank you! I did make an error in this video however: I hit the "Pressure Cook" button instead of the "Pressure Can" button on the Max. I reviewed the video and yes, I did. That explains the lower temps in the Max. It would have easily made it into the kill zone had I pressed the correct button, so the Max is just fine to use for pressure canning ground beef.
I'm at sea level. Thank you for all your hard work and clearing up all the misconception surrounding these canners. I feel confident with my original Prestos the 23 &16 quart canners. They take care of all my canning needs. I really don't have room to store all these other canners.
You are so welcome. I am confident with my stove top Presto as well!
Can I use jelly jars to can hamburger?In my presto 16.10 min.Full steam & 75 min.pressure cook.Been told 90?pre cook or raw.Thanks all.
I have ordered a presto canner , had to go to the manufacturer to get it . Every place else was sold out. I love every video you do ! Thank you so very much for all the information and testing for us.
Thank you so much for sharing your “data” with us. I appreciate all your time and efforts in putting this canning series together. ❤
I have to say, you’re stellar at presenting information. Good sound science. I’m impressed too that you clarify if something was done mistakenly. I loved your unbiased review just straight factual data. I’ve subscribed because I’ve got a science brain though it’s life science as a nurse, I ran an autoclave for years and had to have it tested via cultures I would pack in a load. Kudos.
Thank you so much--I really appreciate that.
Thanks for updating us in the comments that the reason the IP Max didn’t reach proper canning temp (240+) in this video was because you accidentally hit the “Pressure Cook” button vs the “Canning” button. I use your videos a TON for canning & the IP Max has been a wonderful addition for safe small batch pressure canning 🥰
First I want to say thank you for sharing so much great information on your channel! I have been enjoying learning all about food preservation. I am a new canner who began my journey this past spring with strawberry jam. Then I decided a pressure canner was the next step. I purchased a Presto Digital Canner in April, but didn’t brave the new world of pressure canning until today! I’ve been watching videos about canning meat and really wanted to try it since we have quite the stockpile in our freezer and I wanted to make some room. As I sit typing, my canner is boiling away processing 5 pints of ground beef. I have watched this video probably 5 times as I am that meticulous. Ha ha! I watched it again right before beginning the canning process this morning. After the canner has sufficiently cooled I will be trying my hand at raw pack chicken canning. One of the local grocery stores has boneless, skinless chicken breasts on sale for $1.49 a pound and I just could not pass it up since I knew I could can it and I wouldn’t have to make freezer space available. I have watched that video several times as well! Sorry for the lengthy post. I just wanted to share how wonderful your channel is and wish you a blessed and happy New Year! ❤ Jennifer
I love watching and learning your videos. I learn so much more than any book could ever teach... your scientific teaching and extended curiosity helps new canners (like me) alot! Thank you so very much for all your help and videos
Thank you for your comments. Jim
Thank you, Pam, You always do a fabulous job explaining and proving your methods. You are a blessing to this community.
You are so welcome--thank you. I hit the wrong button on the Max--Pressure Cook instead of Pressure Can--which explains why the temp was lower than usual. So I can now recommend the Max for pressure canning ground beef!
Well I am 54 years of age and am just recently starting to can..so exciting..I just wanted to thank you for your very informative videos!! I just purchased my first presto electric canner and enjoyed your video. Thank you for this.
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ERROR ALERT! Angela just pointed out in a comment that I hit the "Pressure Cook" button instead of the "Pressure Can" button on the Max. I reviewed the video and yes, I did. That explains the lower temps in the Max. It would have easily made it into the kill zone had I pressed the correct button, so the Max is just fine to use for pressure canning ground beef.
Thank you. I almost didn’t buy one because of the mix up.
I have been water bathing for several years and are ready to move on to pressure canning. Thank you so much for your dedication to safe food canning. This helped me make up my mind. I am so grateful to you for this.
You are so welcome!
Thank you for all your hard work and how detailed you are. I'm addicted to watching all your videos. You provide so much knowledge!! I just bought a max and I'm feeling very good about canning in it.
Please keep em coming!!
Thank you so much!!!
Thank you for your kind comments. I did make an error in this video: I hit the "Pressure Cook" button instead of the "Pressure Can" button on the Max. I reviewed the video and yes, I did that. That explains the lower temps in the Max. It would have easily made it into the kill zone had I pressed the correct button, so the Max is just fine to use for pressure canning ground beef.
Ah, you just answered my question!!!!! Thank you so much. I had my husband watch your video. He was very impressed. I canned 8 pints of water today by myself. I was so excited!!! So, Monday, I will be canning something for real now that I know I'm able!!!!! Can't decide what to tackle first. Have a great weekend!!!!!!
Thank you so much for that test! I had canned ground meat w/onions a few months ago in my Instant Pot Max and the temperature stayed between 244 & 247, so hoping they are still good. Thank you
Yes, those temps are perfect! That is where the temps on my Max usually stay as well.
I have an All American and a Presto Digital…..I bypass the jar heating function….load my cold jars in a cold canner and go directly to the heating of the full jars….works perfectly….thanks for all you do Pam….
Please follow the canners' directions for best results. Jim
You guys are awesome. I'm amazed at how much you guys try to do the right things correctly. Thanks for your time.
Thank you for your kind comments. But, I did make a pretty big mistake in this video: I hit the wrong button on the Max--Pressure Cook instead of Pressure Can--which explains why the temp was lower than usual. So I can now recommend the Max for pressure canning ground beef!
Seems like it would be easier just to use a regular canner lol
@@ericasmith6919 i do use my regular canner,but if you own a glass top stove you might need this type I'm thinking.
@@ericasmith6919 I think I'd only use this for small batches. The bigger regular pressure canning for my serious pantry stocking.
@@RoseRedHomestead can you announce that in the video description .. I'm glad you mentioned this here, since I'm looking into buying the Max.
I love your videos, I have learned so much. You remind me of my mother, she had your beautiful red hair. She didn't have a phd, but she did have her masters in special ed from the University of Utah, when I watch your videos it feels like she is here again. She loved to cook. My step brother ended up being a head chef at a popular restaurant because of her. I never learned to can anything, but now realize how important it is. Thank you for your hard work in teaching this skill.
I've owned an All American pressure canner for years, but it's HUGE and holds around 24-36 qts! The mother load! But we're just 2 now and I have no need to do such large batches. I saw a more recent post you did on the Presto and I bought one instantly! Thank you for such an excellent review!
I have several All American canners and largest one they make holds 19 quarts. I guess you meant pints.
all said and done, I'm thinking that doing things "the old fashioned" way is best. Life existed before the industrial revolution and we were healthier. I never had the opportunity to learn from my folks or grandparents, so I appreciate you teaching me. You're wonderful🤩
Not so sure about your premise, but glad you are finding our videos useful.
I appreciate what you do. I use a Go Wise pressure canner. So this helps me greatly. My husband got it for me to start my canning journey. I am now ready to get a cook top pressure canner, but it will take time to save for. So knowing what is safe to can and not safe is truly appreciated.
Sounds great! Thanks for sharing.
I thought gowise only had digital pressure cookers. Please make sure yours is a canner not a cooker. I have to gowise and both are cookers not canners, there is a difference.
I have so much admiration for your "testing". Your the best. I appreciate you and your husband working so hard to deliver safe reliable information.
I believe that beef bouillon has multi dextrine in it and is very high on glycemic index, so bad for diabetics. I thought you might like to know. I love your videos and have watched almost all of them. Your very knowledgeable and am very impressed with all your scientific explanations. Keep on showing us what is best in canning!
I have said many times (here) that I would stick with my stove top presto canner. Just a little back story to my IP journey. ...I got my 1st IP in February, it is a duo mini that was still in the box when I went down to check out my sister's home after she passed in January. Long story short, I would have been at her side through her journey but there was no visitation in hospitals due to covid. I bought a 6qt IP duo when out with a friend in March. After being so resistant to IP's, I loved their usefulness. After watching Pams videos on IP Max, I concluded it would be a good fit for small batch canning without heating the house up like a regular pressure canner. The max arrives tomorrow and I'm currently looking for someone who needs an IP duo 6qt, that can't afford one. Have feelers out at church.
Thanks Pam and Jim for encouraging my newest appliance.
Sue, you are so welcome. I love your story and your generosity. I hope you love your Max as much as we love ours. I love to do small batch canning it it. I also do adjusted water bath processing using a low level of water and the the low pressure setting for pints. For jams and jellies, I can do regular water bath by immersing the smaller 8 oz jars in water, leaving the lid off, and boiling for the recommended time. It can be very versatile.
@@RoseRedHomestead Pam, I was just wondering if I could use the low pressure for jams. It would have been useful to have it when I made peach jam on Wednesday. I currently have a 4 jars of black beans in the Max. Plan on canning turkey broth later.
You are a joy to watch.
@@suesmargiassi4195 I use the Max on low pressure for anything that I would ordinarily process by water bath. So, jams are fine to do on low pressure. I always stick to the recommended processing times as well.
Quick tip. If I find myself in a hurry, instead of peeling and mincing fresh onions, I use dried minced onion. Faster, easier, tastes great. I also STOCK minced onions to use in place of fresh-pressure-canned ones, which take up WAY more shelf space than minced.
Thank you! I am so thankful to have found your blog. What you are sharing is invaluable information and empowering during such precarious times. Your guidance and tenacity build confidence and a high regard for understanding how to be safe.
In Poland, tyndalizing is used. The first day is cooking for an hour. After 24 hours, it is repeated. On the third day, to be sure, again.But I'm impatient and bought the Presto Digital Pressure Canner, I'm glad it works as it should, I'm very happy with it.Tyndalization is effective but burdensome and everything is faster with Presto.Thank You for showing how it works great ,for your hard works.I always enjoy watching every movie and learning a lot.[Google translate]
Thank you for sharing this information--very interesting. I am glad the Presto works for you.
Tyndalization works better than plain boiling once, but it's not 100%, and if you have one available you should not rely on all the spores to sprout to kill them. Plus, it's very power inefficient compared to the lower quantity of water to boil, and maintaining heat needed for canning.
I am so thankful for the work you do. Thank you for your curiosity. The more information we have the better our ability to make decisions for what we want to do for our families.
Thank you! But I did make an error in this video: I hit the wrong button on the Max--Pressure Cook instead of Pressure Can--which explains why the temp was lower than usual. So I can now recommend the Max for pressure canning ground beef!
Mrs !!!! Rose. .... I love that your precise!!! Your. Doing alot. For alot of us!! Thank you!!
I have a question. At the beginning of the ground beef with the Max you pushed Pressure Cook rather than Canning. Could that have been the reason it didn't get up to the USDA recommended temperature? I started watching you yesterday and can't get enough. I too have just received the Harvest Fresh Freeze dryer and will be food saving with that soon. Pam and Jim, thank you both for sharing with us your techniques and knowledge. I look forward to seeing you on You Tube.
Yes I did, darn it! I was pretty tired. I hit the "Pressure Cook" button instead of the "Pressure Can" button on the Max. I reviewed the video and yes, I did. That explains the lower temps in the Max. It would have easily made it into the kill zone had I pressed the correct button, so the Max is just fine to use for pressure canning ground beef.
Good catch
@@RoseRedHomestead this makes me so happy! I shared this information with my groups.
@@yarnprepper Thank you for helping to get the word out! We appreciate that.
@@RoseRedHomestead o
Thank you for all your research. I just bought the Presto so am glad to hear that pre-cooked ground meat will work fine using the Presto.
I just canned my 1st batch of hamburger meat & I'm so excited!! I went ahead and got the Presto Digital Pressure Canner and it was sooooo easy especially being a 1st timer. Very happy with my purchase. I did end up using Beef Broth since I didn't have Beef Boulion. I'll be using one of the cans in a week or two so we'll see how it goes!!
Thank you so much for giving me the confidence to try this on my own! Still wish there was an in-person canning class. I sure wish I took one before Covid hit. Thanks again!!😊😊😊😊
@@alf287 I purchased my digital Presto Canner online from Amazon. It does do quarts but I like pints myself. Especially since it’s just the 2 of us.☺️☺️
I can't tell you how much I and I suspect a lot of people appreciate all your work you do running these test. Thank you so much. I remember people when i was growing up, having their copper boilers sitting on the cook stove full of jars of meat or vegis....canning away for hours and hours. I am so glad for pressure canners. And i am so glad to have found your channel. Cheers
Thank you, Lyn. I did make an error however: I hit the "Pressure Cook" button instead of the "Pressure Can" button on the Max. I reviewed the video and yes, I did. That explains the lower temps in the Max. It would have easily made it into the kill zone had I pressed the correct button, so the Max is just fine to use for pressure canning ground beef.
@@RoseRedHomestead well that is good to know, but I am also glad the meat you canned in the mix was safe. All this new technology’s takes a while for us to learn all the in ands out.
@@lynsmith2698 Yes it does indeed!
I trust you more than I do any government agency. 😀 Thank you for sharing your knowledge!
I had already bought my presto digital canner when I came across your video. I am a first time canner (never even water bathed) and thought that the digital would be a good way to save money on canned tuna and beans by doing at home. I am SO glad you're here to present real data. I think you mentioned in another video that the packaging regarding the presto usda label was deceptive and I would have never even thought to question if it was safe if not for your videos! Thank you so much so all your information!!!
Thank you so much for doing these videos... They were very informative and I appreciate the time and effort you put into making them - I've owned the Presto Canner for over a year and use it every other week - We eat what we can and I try to follow all the safety guidelines while using it - I think it's a great product, but I do agree it may spend way to much time in the kill zone as you've stated - I don't own the IP max, but I was shouting at my screen trying to tell ya about the canning button when you hit the cooker button - I know you realized it after the fact... my husband said who are you yelling at? hahahaha - Just know your experiment was eye-opening and a lot of canners appreciated the information - Thanks Again! :)
Yes, I did make an error: I hit the "Pressure Cook" button instead of the "Pressure Can" button on the Max. I reviewed the video and yes, I did. That explains the lower temps in the Max. It would have easily made it into the kill zone had I pressed the correct button, so the Max is just fine to use for pressure canning ground beef. I wish I could have heard you through your screen!
Pam, I will NEVER disregard you results and knowledge that you share. You are amazing and I appreciate all that you do.
DVArtist: To me asking questions, doubting, disagreeing, and developing something new or different based on the science and safety is not disregarding the results. Disregarding results and conclusions is literally throwing it away and looking at traditions, the way that grandma did it, and generally regressing to the past because these views are at odds with the current technology, science, and safe canning results. I do not see you as disregarding what Pam has stated, but making experiences that are consistent with the science and safe canning. Most of all, asking questions. Is that making sense? Jim
Thank you so much for your review! I have been watching your videos for a while and really love how you explain the science behind these pressure canners. We recently moved from Ohio (600 ft above sea level) to Wyoming (6200 ft above sea level) and I was really struggling to get my pressure canner to come up to pressure on my electric stove. The Presto looks like it would be a good option for me. Again, thank you so much for you in depth review.
You are very welcome! I did my Ph.D. at the University of Wyoming in Laramie! It gets cold in the winter there!
Thank you so much for your diligent work to help teach everyone the SAFE & tasty way to can so many different items.
Our pleasure! Jim
Thank you, thank you, thank you for doing the testing. I hope some day you may go over the algorithm someday, I'm a bit of a math nerd. Hopefully someday they will make the canners so you can select the type of food you are canning and then it will know how long to hold the food in the kill zone to ensure the temperature is penetrated through the whole jar. This way there will not be any over cooking and degrading of the food. Well done.
Thank you. And it would be wonderful if what you suggest ever happens! Here is the algorithm: log t - log F = m(121-T)=log t/F where t is the thermal death time at temperature T, F is the thermal death time at temperature 121°C and m is the slope of the graph. Have fun!
I'm just getting into canning and I purchased the Presto digital canner in hopes of making it easier with the pressure part ,I'm so EXCITED that you are doing videos using it so I can watch and learn. Thank you for sharing your knowledge to those of us who don't have family or friends to learn from!😊
Thank you for watching.
I would love to buy the presto digital canner...where did you buy it? Are there several types?
Thank you for giving me the confidence to do this. I appreciate your scientific approach.
My pleasure! So glad you are going to try it!
@@RoseRedHomestead I canned some ground beef with potatoes & onions and am currently making sauerkraut. Am loving all your information
@@judithowen9969 So nice to hear that you are having success. Thanks for sharing!
Rose thank you so much. You are such a relief from some of the other canners. You try different things with a scientific background and I love that....Again Thank You
You are welcome. However, here is a correction: I hit the wrong button on the Max--Pressure Cook instead of Pressure Can--which explains why the temp was lower than usual. So I can now recommend the Max for pressure canning ground beef!
Wonderful video! Thank you so much for making the videos. I just bought the Presto Digital Canner and I love it!
Glad to hear it!
I just love you both. ❤️ You do so much hard work and share it with all of us( Jim's video work is awesome as well). I myself am beyond grateful for all you do.🙏🕉 I have learned so much..even at 64yrs old. Thank You, Thank You❣️🥰❣️
Kimbr: Thank you so much! Both f us thank you for the complements. Jim
Thank you for the information and the research you do. I use the max and I have a presto with the gage I use on my old coil burner stove. I am happy with my results with these. I will, however not use my max for hamburger and that's ok. I do enjoy using it for other canning. The chicken, for instance , was great. Please take care and keep up the good work. I enjoy your video's so much.
Linda--here is important information: I hit the wrong button on the Max--Pressure Cook instead of Pressure Can--which explains why the temp was lower than usual. So I can now recommend the Max for pressure canning ground beef! So you are good to go!
@@RoseRedHomestead Great news
Is it just me? Or does anyone else have a serious craving for calzones after watching this video - lol?
Great information as always. I really appreciate your analytical approach to canning.
I've been canning for many years and even so, I'm so glad I found your channel.
Thank you so much. We are glad you found us as well!
I love the research and knowledge that you put into your canning videos!
Thank you! And thanks for watching.
I appreciate all you do!!! I bought a Ip max. I live in Utah... I absolutely love it...It gets temp to 247 every time... tks again.
Rose: Thanks for sharing!! Jim
You read my mind! I just watched one of your videos for the first time last night reviewing the Presto and I subscribed. But I was wondering if it would be good for ground beef bc I just bought several pounds of grpund beef for canning. Boom! and here is the video I need in less than one day! Hooray!
Awesome! Thank you for joining us! I am so glad we did this video when we did since it worked well for you.
Thank you. Electric pressure canning is all I can do and I have a Presto pressure canner. It may stay in the kill zone longer, but a least I know it’s safe. I live 300 above sea level so the temperature will be higher. Thank you for sharing your findings on the electric pressure canner. Blessings ❤️🌺
You are welcome.
Another great video! Thank you! I have been seeing mentions of another digital pressure canner. It is quite small though, only 9.5 quarts. It claims to have 2 pressure elevation settings for sea level and elevated canning use. I'm not suggesting you buy one and test it. I'm only mentioning it in hopes that other viewers might have experience with it.
NESCO 9.5 Qt Digital Pressure Canner/Cooker
Yes the Nesco is also popular and goes by a different name as well. I did make an error in this video: I hit the wrong button on the Max--Pressure Cook instead of Pressure Can--which explains why the temp was lower than usual. So I can now recommend the Max for pressure canning ground beef!
@@RoseRedHomestead But... it seems to be easy to make such a mistake. Its nice to know that the Instant Pot is safe for canning.
@@thehadster7043 Yes, it certainly is. I was greatly relieved that the Max is safe for ground beef as well!
@@RoseRedHomestead So, ... I've decided to get an Instant Pot. I need another kitchen appliance like a hole in my head, but... Question, did you talk to anyone about the best size of data logger to use? The spike part comes in various lengths. I've gotten myself into a snit about cold spots and where the tip of the data logger should be in the jar....
@@thehadster7043 Because the University of Utah Extension group used the one I bought, I decided it was the standard for testing. If I had it to do again, I would get the 1" probe so I could position it better inside the jars and go after "cold spots" just as you suggest.
I appreciate the information you have provided. I have the electric presto canner that I have never used. I have decided to sell it and stay with mannual canners because I don't want have to guess what is the appropriate food to use it for. I don't have any way to determine if it reached the kill zone or not and it is not worth it. Thank you again and I agree that the USDA claim on the outside of box does not make me happy with this company!
I really appreciate your canning videos. Your testing with the loggers, etc. is wonderful. I noticed when you started the IP Max you used the pressure cook button instead of the canning button. Could that be the reason it did not get to the "kill zone" temp? Just a thought. I am like candybunchan3 in that I am 72 and just started my canning adventure because of you and the Instant Pot. Thank you for all the work you put into bringing this information to us 🙂
Do you think that it would be different if you click the canning button?
Mine gets to 240 mark
@@fierylatina1 yes, it actually does make a difference. It maintains the temperature better and will give you a warning to start over if it dips below that temp . Can mean the dif between botulism or no botulism.
Reposting Rose's update for anyone coming into this video :
@RoseRedHomestead
3 years ago
Yes, I did make that error: I hit the "Pressure Cook" button instead of the "Pressure Can" button on the Max. I reviewed the video and yes, I did. That explains the lower temps in the Max. It would have easily made it into the kill zone had I pressed the correct button, so the Max is just fine to use for pressure canning ground beef.
This is a PS to my previous comment.... I wonder if you tried another batch of ground meat in the Max if you might get a better result... I can ground beef in mine with the temperature reaching where it should be. I am at Sea level so not sure if that has something to do with it.
I hit the wrong button on the Max--Pressure Cook instead of Pressure Can--which explains why the temp was lower than usual. So I can now recommend the Max for pressure canning ground beef! I know it would have reached the kill zone easily had I pushed the right button.
Thank you for all of your work on this subject. Yesterday I bought an Instant Pot Duo. Today I will take it back and get the Max. I would have wasted my money if I hadn't turned to your channel and listened to your data.
Oh my dear I was looking at your video that you put on this hamburger and I noticed that you push pressure cooker instead of canning on it please look back and see your video maybe that's why it did not get up to the temperature this is just a FYI
I actually went back and you are correct. It's not hard to see how that happened. Trying to do 2 different canners at the same time plus filming plus having the canners facing away from you...well that's a lot. I do hope she tries it again.
You are all correct. I checked too--which explains why the temp was lower than usual. So I can now recommend the Max for pressure canning ground beef! It easily would have gotten into the kill zone if I had pushed the correct button. I have posted a correction.
Hi Rose I'm Sandy and I want to tell you . I love watching you. You have taken all the fears out of canning for me.
I am so delighted to hear that--fantastic! Thank you for sharing that.
Love your scientifically based data! I am new to canning and I was wondering what the downside is to the food being in the kill zone for too long in the presto… is it because it loses nutrients at that point or just that it’s going to taste over cooked? Thank you for all you do for the canning community, truly it’s wonderful!
It is an additional loss of nutrients, but I would not be too worried about it. Great question.
As a cook, I can tell you that many, many dishes involve cooking ground meat for lots longer than this and the effect is usually to tenderize it. There is little loss of nutrition in something like, say, a bolognese sauce, which involves long term cooking of ground meat…
I been pressure canning for years. Thank you once again, I love that you research and share your results, Canning meat is new to me but your video has given me confidence it is safe if we follow instructions. I have an 8 qt instant pot and was excited I could do a smaller batch’s if needed but based on your research and results I won’t do meat in it. Have a wonderful day! I look forward to your next video!
The only Instant Pot safe for pressure canning is the Max. However, I did make an error on this video: I hit the "Pressure Cook" button instead of the "Pressure Can" button on the Max. I reviewed the video and yes, I did. That explains the lower temps in the Max. It would have easily made it into the kill zone had I pressed the correct button, so the Max is just fine to use for pressure canning ground beef.
As someone new to pressure canning I really appreciate your videos so much. Is there a way to determine the nutritional loss that results from the Presto's extended kill time? (I am only 700ft above sea level) I have a large "All American" pressure canner but am intrigued by the lure of an automated process :)
I’d be interested in this answer as well I’m at sea level too
There are articles on Google that talk about it, although I have yet to find one that quantifies the loss.
I look at it this way: Yes there is a certain amount of loss, but some food canned and put away for emergencies is better than no food, so I don't worry about the loss.
Pam, I'd bought the IP Max because of your video. Temp never got high enough and I've had to dump 3 jars of canned pork.
A real canner by Presto is being delivered today or tomorrow from Amazon. Not cheap, but food will be safe. Now I've got a fast food cooker--the IPMax.
I should say, the new Presto canner being delivered to me is huge will hold 18-20 pints and has to be used on my stove top.
We are sorry about your IP Max pork. Let us know how your Presto works. Jim
The Instant Pot Pressure Cooking button was pressed instead of the Canning button.
I was wondering why that was pushed too.
@@wunderin2844 I think that is why it did not reach the normal pressure canning temperature.
Yes, at the 14:45 mark you clearly see pressure cook function lit up
I checked and you all are correct. I was way too tired to make that video! I have posted a correction. THANK YOU!
Thank you!
Glad you're addressing this also. I feel bad I didn't see this video till just now though, as I thought the presto failed the meat sauce video.? That was the one I was referring people to. Glad it's straightened out and your mistake (as us humans do) was pointed out, of pushing pressure cook instead of pressure can on the IP Max has also been cleared up as well. Thank you for taking time out of your busy schedule to get the word out about the safety of these canners I know many appreciate it and needed the test results and reassurance that not everyone out online is always right. This is where research is very important.
Miss: Thanks for your comments and watching our channel. Jim
A big thank you for sharing your findings. I’m sure all of us who do canning appreciate all of the videos you post on the subject.
Thank you so much!
Louis Pasteur would be proud of your efforts on his behalf in modern times. I admire your attention to detail. I have yet to start pressure canning. I feel the need to learn a lot more before I buy the gear to begin.
Thank you! And your plan to learn more before you decide on equipment is absolutely the best way to go!
Pam thanks for your video. I did initially ask why you hit the Pressure button on the Max instead of the Canning button and have since read a post you responded to a couple of months ago which answered my question - hence an amended comment. I'm glad it wasn't a problem with the IP Max.
Thank you so much my wife and I are new to canning, we love your videos and learning from them. You are fantastic at doing what you do! We can not close with out saying good job to your camera man.
Our pleasure! Thank you. And I think he is the best camera man ever!
Thank you so much for all you do! I've canned in the past and have learned I didn't know the science behind canning! I've recently started again and have learned so much from watching your channel! Now I'm confident using my original presto and my New Digital canner. Later this summer I will be canning outside with my 22qt on propane for the first time and hopefully that will be easier than on my new electric glass top stove. The temperature and pressure didn't stay steady the whole 90 mins. Hoping propane works better.
Love your videos! Keep doing them please!
You are very welcome. I did make an error in this video: I hit the "Pressure Cook" button instead of the "Pressure Can" button on the Max. I reviewed the video and yes, I did. That explains the lower temps in the Max. It would have easily made it into the kill zone had I pressed the correct button, so the Max is just fine to use for pressure canning ground beef.
@@RoseRedHomestead I guess you're human too! 💗😁
@@donnihatcher2679 LOL! Indeed!
Oh my gosh! I am a math nerd and grew up canning with my mom and grandmother and I just love your analysis. I have learned so much from you. Thank you, thank you, thank you. 😊 I can’t get enough of your videos.
Wonderful! You are so welcome. I love math nerds!
Absolutely fascinating!!! I live at 6700 elevation, and canning does present with challenges. I simply follow the instructions and trust the outcome. I have not tried canning meats, and am too skittish about it, so will stick to drying or avoid it all together. Great video here, much appreciated.
irene: Thanks for sharing! Jim
Today is my first canning adventure (ever). I bought the a new Presto. I used 2 LB grass fed beef and onions but that filled 3 1/2 pint jars. I filled all with liquid to 1" head space. I am hoping the short fill with that last jar will be OK since the liquid made it to the 1" mark. Wish I had an apple for the teacher as you are the BEST!
Sounds great! Thank you fore sharing your success!
Very interesting data! Thanks for sharing!
I have watched several of your videos. I LOVE your channel!!! Tomorrow I am ordering an Instant Pot Max. I will be canning ground beef and raw chicken. I am also going to start dehydrating vegetables. Excited and inspired to get started!
Thank you so much Pam and Jim! Two beautiful people sharing their time with all of us. 🥰
Great job as usual. Thank you for all the sound data. It’s not your responsibility but you have given your all with excellent information Gods blessings
Thank you for doing the ground work with your tools and knowledge..
Thank you for putting my mind at ease, I was told many times the Instant Pot Max would pressure can but I've never felt safe to do so. Ordered the Presto on sale today and I'm so glad I listened to my gut
Samantha: Thank you for listening to your gut and watching out channel. Jim
Just FYI, Pam made a correction in her description regarding the Max.
Hello Rosered and Jim, I just noticed that you press the pressure cook button instead of canning button in this video. Maybe that is the reason the Max failed the ground meat test. Love your videos, the knowledge you are teaching all of us. I have the Max and used it several times just for vegetables but I think I will get the courage to use the Presto canner because it is the safest 100%.
Yes, I did make that error: I hit the "Pressure Cook" button instead of the "Pressure Can" button on the Max. I reviewed the video and yes, I did. That explains the lower temps in the Max. It would have easily made it into the kill zone had I pressed the correct button, so the Max is just fine to use for pressure canning ground beef.
Thank you so much for sharing your knowledge with the you tube videos. I thoroughly enjoy them and always gain wisdom from you.
Today the video for ground beef done in the Max wasn’t programmed correct. It should have been on canning but was on pressure cooking.
Please continue to demo the Max. They are great. God Bless you.
Your are correct and I caught that when I read the first comments posted after the video was released--many people caught that. I have posted. correction in the video description and on many comments. So yes, the Max is very safe for pressure canning ground beef. Thank you!
@@RoseRedHomestead may I suggest you pin this comment? Its a really important correction.
@@MFV77 It does not allow me to pin a response to a comment--it must be an original comment. There is a correction in the video description. Do you have any other suggestions? Thanks.
Hello,
well, I’ve never canned ground meat because I’m vegan. I have to admit, that I feel grossed out by touching the meat, but this is only my opinion. I live in Germany and I have only my regular pressure canner for cooking. The day I recognized, that it’s possible to can goods was a wonderful day for me. I extended my pantry so much with different foods. I would love to have an American pressure canner but there’s the problem. No shipping to Europe or they are overpriced.
So here I am, canning (not water bath canning) saying, that it is still possible to pressure can but extending the time a little bit longer, just to be safe and following the USDA because they know the best (!)
I don’t feel safe to do the Weck Methode and it’s more expensive electricity wise.
My best regards to you both!
Thank you for all your efforts and your time!!!
Thank you very much! I did make an error in this video: I hit the "Pressure Cook" button instead of the "Pressure Can" button on the Max. I reviewed the video and yes, I did. That explains the lower temps in the Max. It would have easily made it into the kill zone had I pressed the correct button, so the Max is just fine to use for pressure canning ground beef.
Love your videos my husband even watches with me 😂. Thank you for the greats testing you do. I’m at 37 feet and feel good about your results. Thanks again for the great videos!!