I waterbathed my chicken soup yesterday and what a big difference from pressure canned chicken soup. Taste and texture was way better waterbathed. Thank you for teaching me that!
My 6 year old daughter and I love watching your videos as you release them! She is constantly saying “mommy, I think you and her would be best friends!”. 😂 We’ve learned so much from you. God bless!
I just finished watching the rest of your video. As always, thanks for posting! I felt the need to mention the following information as I have used the pressure regulator weights for all the years I have been canning for (12+ years). When the All American canner (I borrow from a friend occasionally) went from the pressure gauge to both the gauge & the weights it was for safety reasons. You need to have your gauge tested and calibrated regularly and I don't think people do that. They used to recommend you have it calibrated once you receive the canner as transporting the canner can alter the calibration. However, who knows if that is still the case. So they converted their units to have both the pressure regulator weights and the pressure gauge. So the recommended use was if you need 11 lbs of pressure, you would use all three weights (15lbs, you go up to the next weight) for the recommended time. You would vent the air for the 7-10 min (recommended by my Presto canner & the All American I use) then once the weights start to rock or jiggle, you set your timer. You don't want a steady rock or jiggle, I believe the presto canner I have states you want it to rock about 3 or 4 times per minute. Of course you need to look at what your specific canner recommends. Anyway, my main point was that All American went to both the pressure regulator gauge AND the pressure regulator weights for safety. I believe they kept the gauge on the unit because people are used to seeing it and using it and would be unhappy if it was removed. The weights are more accurate & allow people to not hover over their stove as they can do other things and just listen for the rocking of the weights to know that the correct pressure is being used.
When you talk about knocking back the heat little by little is a big help for people just starting out. It takes away a lot of confusion. I'm going to share this to my canning group. Well done 💖
I have a Presto canner and use the jiggler (weights), instead of the gauge and regulator. To me it seems much easier because as long as the jiggler is gently rocking, the pressure is good. I use only the 2 rings though, which is for 10 lbs pressure, as I'm at an elavation under 1000'. I love the ForJars products. So far I haven't been disappointed with the quality. I look forward to your taste test of the Mexican chicken and comparison to water bath canned chicken.
Just love learning from you and always get so excited when I see a ‘Make it Make’ come up so I was happy to add my two cents regarding the weights and I hope it helps, not to make you feel less than as you are truly one of my very favourites and I’ve learned a tonne from you! Thank you so much for all you put out. 👍🥰
@@candaceevans1044I wait till the pressure is all relieved from the canner, then I take the weights off and wait five minutes, then I will very easily turn the lid loose and slightly raise it so it’s just cracked. Then I will wait another five to ten minutes to take the lid fully off. Also, make sure when your canner comes fully up to pressure you slowly turn the heat down till the weight is just rocking back and forth and not going crazy. Do everything in small moves. Sometimes, if you overtighten your jars that will also cause siphoning. Fingertip tight, which means to me three fingers on the jar, tighten with no wrist action. It all sounds complicated, but you will get the hang of it. I use to get a lot of siphoning but now I seldom do
The rack is made so there is water between the bottom of the jars and the bottom of the pot. Put it in so there is the max water between jars and bottom of the pot.
My husband bought thr ForJars canner for me right after it was released, and I love my Presto canner so much that I still haven't used my ForJars canner. Finally going to try it out tomorrow. One thing I know right off the bat I wish it had - a water line marker. I'm thankful my Presto has that.
I have a larger one and tbe most unusual thing a I have to check EVERY time is the vent. After years of use mine cloggs about every other use. Love your channel. Enjoy your new toy.
I understand it's done in half the time, however it's much easier for me to water bath. i also think the look and taste is better with waterbath. So, my pressure canners are put away! Thanks for the video.❤❤😊😊
I have a water softener. I've already went through an aluminum steam canner in less than 2 years. The salt in my softener caused pitting in the pan, leaking from the bottom. I paid a little more this time and invested in stainless steel. Just FYI for all of those who may have water softeners😊
I love For Jars snap lids. Not a single fail since I started using them. Unfortunately, I have had ENORMOUS issues with jars this past 3 years or so. The quality of Bernardin (& sister company Golden Harvest) have plummeted!! I have no other option in my small town in Alberta Canada. I was so frustrated I reached out to For Jars and asked if they have plans to make jars at a reasonable price yet provide the queality these other brands used to? They said YES!! They hope to have jars ready to go for the 2025 canning season. Fingers crossed!
I’ve had one for awhile- still struggle with it over my presto - mostly because I had it almost run dry once-the manual said how much water but like yours the water was not touching the jars- I’ve just been putting more water than needed in so that it is covering more of the jar….
Your videos have taught me and others a lot about waterbath canning. This is new in India. I am just starting canning using water bath. Just one clarification. For example, after canning Mexican chicken, should it be again heated just before eating
What is your weight gage set for? Is it 15 pounds? It should be ok? I have the old Presto with only weights. No pressure gage. Really simple to use and does a great job.
I am at the same elevation as you are. I use only 2 of the 3 weights, so 10 pounds. I thought that was the whole point of the weights: higher elevation, more weights. Thanks for the review.
I made the Mexican chicken dish although I did have to compromise a little bit as far as the spices because I didn’t have everything but let me tell you what it was so so good
If you are under 1000 ft, you pressure can at 10 lbs. of pressure not the 15 lb weight you put on there. You can watch the gauge once venting is over and get it to at 10 lbs. pressure and the weight will jiggle. 15 lbs of pressure is for higher altitude.
Great video! But there should have been just a bit more water in the pressure canner, at least to cover a quarter of the jars. Also, the rack needs to be placed with the lip facing the bottom of the canner, as you put it. Keep up the great work!
I have tefal one it a band does not go yellow if u wash it after u use it ! I had mine two year I use every week ! To store food ! Don’t worrie about that h can replace them !
I really love your channel, I REALLY NEED TO KNOW,where do you store your canned food? I don’t have a root cellar, I just have a pantry, it has a vent from my hvac unit, in the winter that room stays the same as the rest of the house,, what do I need to do?? I have had jars of pears pop and reseal, from the heating unit, yes I did away with them and kept my jar and ring, how do you store yours??? PLEASE
I store mine in a bedroom that I made into a pantry. I have blackout curtains in there and keep the a/c on and a ceiling fan going. Cool and dark place is best. ❤️
You added 3 quarts of water to the canner.... what is the manual say about the amount of water needed? Different canners use different amounts of water
Can you make up all the ingredients and cook in the oven? I want a Presto pressure canner but confused on how long water bathing food keeps can you elaborate?
Can we water bath all the products including low acid foods rather than using pressure canners. Because pressure canners are not available in my country
Does your presto have just a gauge? I’ve only been working with weights and my food is almost always burnt and the liquid almost siphons out. I’m looking into a new pressure canning because I’m just so tired of my food feeling burnt and gross
Hello! I'm brand new to all this and have a question about the water level in the pot. I saw another water bath video recently where they said their family, generationally, only filled the pot to the necks of the jars, or just making sure the water level covered the food line, but not over the tops of the jars. They said they have never had any issues with this, and there are no siphoning issues when the jar is not fully submerged (or something like that). I'm not saying either way is right or wrong, but I would like to know where and how the "rule" came to be that the water had to be a certain amount over the jars. Is that a USDA thing or do all the Amish do it that way? Really would like to know. Thanks! :-)
I would also use only the 10 pound weight for under 1000 ft sea level so as with a few other comments I’m curious as to your use of the 15# weight, this way the weight will do the ‘hula dance’ 😉.
I guess I’m still just new to using the weights. I was thinking if I needed 11 pounds of pressure maybe I should put on the 15 weight. Still learning but thank you very much for this! It definitely helps me
With the weighted jiggler. I only use 10 lbs. My dial guage is not accurate and when I see the jiggler moving I know I'm good to start count down. Pressure canning chicken it seems the taste is more like albacore tuna and not chickeny? LOL IT does change the flavor. to me anyways. Bless
I'm only asking this because I'm not sure...but if you're using all three weights that says 15 lbs...how can it be 11? I don't have a gauge so I have no clue. Please help me understand
@Tinabloomfield7228 - my pressure canner has the gauge on it, but I got a "jiggler" from Amazon. When it starts rocking the way it should, I start my timer for whatever I'm canning. The jiggler takes all the worry & babysitting the canner. Once you get used to how much it should jiggle, I start dropping the flame to get it to where it's just right. My best advice is to read the manual that comes with every canner. Be sure you're using the correct amount of water for your canner & be sure you figure out what your elevation is & follow the directions for the pressure needed for your elevation. It's not as difficult as we all make it out to be when we first start pressure canning. HONESTLY! You can do it!! God bless you & yours 🙏🙏🙏
@@sandijammes7761 exactly. No matter what the gauge says, I would just let it go to 15# pressure and let it jiggle. I don’t have all day to stand and watch a pot boil. Of course, I’m usually in the kitchen doing other stuff so I can clearly listen for that jiggle.
Why would you place so many weights, if you only want 11 pounds? The 10 pounds should be enough, no? I have almost identicle canner but not For Jars one. I had bought one just before they put one out! Lol I use 10 pounds for almost everything. But I never KEEP the 11 pounds in the canner. My burner is WAY too hot! It's a Pro Quick Boil Gas Burner. I can barely keep it down TO 14!!! **I HATE Pressure Canning! And Yes! This Burner issue IS Part of it! Struggling. I have my pressure canner Put Away.
OK, I totally get what people are saying now with why would I put 15 as opposed to 10 I guess because this pressure canner is still new to me. I thought since I need 11 pounds would it be better if I put the 15 pounds.That’s kind of what I was thinking in my head. Still learning😊
My new stove has a trip set to prevent fires. It's a government safety thing on all stoves now. Myburner shuts down after 45 min and then starts up. I'm swit hing to presto digital canner
Because it is rumored to cause the canning process to move along faster. I have never noticed the pressure cooking time being quicker than just adding the minimum weights. Infact, I have noticed that it actually makes things more difficult as you have to watch things more closely.
I’ve only water bathed. Am looking though at the electric pressure/waterbath canner. It tells you step by step then it totally takes over and beeps when it’s done 🤷♀️🤷♀️🤔
@cynthiafisher9907 I wasn't being nasty! I was being honest. Forjars are more expensive than any other lid. And I am sick of product pushing on all the canning podcasts!
I waterbathed my chicken soup yesterday and what a big difference from pressure canned chicken soup. Taste and texture was way better waterbathed. Thank you for teaching me that!
If your silicone ring starts to turn yellow. Wash it well and set it outside in the sun for a day. Works on my instapot rings.
Thanks! I'll do that with my instapot ring!
My 6 year old daughter and I love watching your videos as you release them! She is constantly saying “mommy, I think you and her would be best friends!”. 😂 We’ve learned so much from you. God bless!
Soooo sweet!
I just finished watching the rest of your video. As always, thanks for posting! I felt the need to mention the following information as I have used the pressure regulator weights for all the years I have been canning for (12+ years). When the All American canner (I borrow from a friend occasionally) went from the pressure gauge to both the gauge & the weights it was for safety reasons. You need to have your gauge tested and calibrated regularly and I don't think people do that. They used to recommend you have it calibrated once you receive the canner as transporting the canner can alter the calibration. However, who knows if that is still the case. So they converted their units to have both the pressure regulator weights and the pressure gauge. So the recommended use was if you need 11 lbs of pressure, you would use all three weights (15lbs, you go up to the next weight) for the recommended time. You would vent the air for the 7-10 min (recommended by my Presto canner & the All American I use) then once the weights start to rock or jiggle, you set your timer. You don't want a steady rock or jiggle, I believe the presto canner I have states you want it to rock about 3 or 4 times per minute. Of course you need to look at what your specific canner recommends. Anyway, my main point was that All American went to both the pressure regulator gauge AND the pressure regulator weights for safety. I believe they kept the gauge on the unit because people are used to seeing it and using it and would be unhappy if it was removed. The weights are more accurate & allow people to not hover over their stove as they can do other things and just listen for the rocking of the weights to know that the correct pressure is being used.
When you talk about knocking back the heat little by little is a big help for people just starting out. It takes away a lot of confusion. I'm going to share this to my canning group. Well done 💖
I have a Presto canner and use the jiggler (weights), instead of the gauge and regulator. To me it seems much easier because as long as the jiggler is gently rocking, the pressure is good. I use only the 2 rings though, which is for 10 lbs pressure, as I'm at an elavation under 1000'.
I love the ForJars products. So far I haven't been disappointed with the quality.
I look forward to your taste test of the Mexican chicken and comparison to water bath canned chicken.
Me too. I’m very interested to understand what the differences are between them.
Just love learning from you and always get so excited when I see a ‘Make it Make’ come up so I was happy to add my two cents regarding the weights and I hope it helps, not to make you feel less than as you are truly one of my very favourites and I’ve learned a tonne from you! Thank you so much for all you put out. 👍🥰
Amen.
To prevent siphoning, it’s a good idea to lift the lid slightly and keep it cracked on the canner for ten minutes.
@@cynthiafisher9907 at what point does one do that. I get siphoning every single time! ...mad face!....
@@candaceevans1044I wait till the pressure is all relieved from the canner, then I take the weights off and wait five minutes, then I will very easily turn the lid loose and slightly raise it so it’s just cracked. Then I will wait another five to ten minutes to take the lid fully off.
Also, make sure when your canner comes fully up to pressure you slowly turn the heat down till the weight is just rocking back and forth and not going crazy. Do everything in small moves.
Sometimes, if you overtighten your jars that will also cause siphoning. Fingertip tight, which means to me three fingers on the jar, tighten with no wrist action. It all sounds complicated, but you will get the hang of it. I use to get a lot of siphoning but now I seldom do
@@nobodyreally8441 Exactly!
Always wait that 10 minutes with the lid slightly lifted.
The rack is made so there is water between the bottom of the jars and the bottom of the pot. Put it in so there is the max water between jars and bottom of the pot.
I water bath everything, it tastes much better and it holds its color better. My family and my ancestors did the same!
My husband bought thr ForJars canner for me right after it was released, and I love my Presto canner so much that I still haven't used my ForJars canner. Finally going to try it out tomorrow. One thing I know right off the bat I wish it had - a water line marker. I'm thankful my Presto has that.
Love your channel! You have taught me so much! I am just learning canning! Keep up the great work!
I have a larger one and tbe most unusual thing a I have to check EVERY time is the vent. After years of use mine cloggs about every other use. Love your channel. Enjoy your new toy.
I understand it's done in half the time, however it's much easier for me to water bath. i also think the look and taste is better with waterbath. So, my pressure canners are put away! Thanks for the video.❤❤😊😊
Not stainless. Cast aluminum. Huge difference
I have a water softener. I've already went through an aluminum steam canner in less than 2 years. The salt in my softener caused pitting in the pan, leaking from the bottom. I paid a little more this time and invested in stainless steel. Just FYI for all of those who may have water softeners😊
I love For Jars snap lids. Not a single fail since I started using them. Unfortunately, I have had ENORMOUS issues with jars this past 3 years or so. The quality of Bernardin (& sister company Golden Harvest) have plummeted!! I have no other option in my small town in Alberta Canada. I was so frustrated I reached out to For Jars and asked if they have plans to make jars at a reasonable price yet provide the queality these other brands used to? They said YES!! They hope to have jars ready to go for the 2025 canning season. Fingers crossed!
Good afternoon from Syracuse NY my friend thank you for sharing
Sry, that shorts video may have been news from prev. Time. Idk forgive
You make it look so easy. Love your videos - You are awesome. ✝️
I’ve had one for awhile- still struggle with it over my presto - mostly because I had it almost run dry once-the manual said how much water but like yours the water was not touching the jars- I’ve just been putting more water than needed in so that it is covering more of the jar….
I do both also. Love your recipes and your videos.
Your videos have taught me and others a lot about waterbath canning. This is new in India. I am just starting canning using water bath. Just one clarification. For example, after canning Mexican chicken, should it be again heated just before eating
What is your weight gage set for? Is it 15 pounds? It should be ok?
I have the old Presto with only weights. No pressure gage. Really simple to use and does a great job.
I just found your channel and really love your attitude towards your hobby!! You seem super cool
I am at the same elevation as you are. I use only 2 of the 3 weights, so 10 pounds. I thought that was the whole point of the weights: higher elevation, more weights. Thanks for the review.
I love your channel! I can always find information I need. I was wondering if I can water can chicken spaghetti after I have made the recipe? Thx
I made the Mexican chicken dish although I did have to compromise a little bit as far as the spices because I didn’t have everything but let me tell you what it was so so good
If you are under 1000 ft, you pressure can at 10 lbs. of pressure not the 15 lb weight you put on there. You can watch the gauge once venting is over and get it to at 10 lbs. pressure and the weight will jiggle. 15 lbs of pressure is for higher altitude.
I spent the weekend pressure canning soup and carrots. But I’m not a huge fan, it turns the vegetables and potatoes to mush.
Thanks for sharing!
Great video!
I have some Forjars lids.........I did not know they offered a pressure canner.
Great video! But there should have been just a bit more water in the pressure canner, at least to cover a quarter of the jars. Also, the rack needs to be placed with the lip facing the bottom of the canner, as you put it. Keep up the great work!
I have tefal one it a band does not go yellow if u wash it after u use it ! I had mine two year I use every week ! To store food ! Don’t worrie about that h can replace them !
I really love your channel, I REALLY NEED TO KNOW,where do you store your canned food? I don’t have a root cellar, I just have a pantry, it has a vent from my hvac unit, in the winter that room stays the same as the rest of the house,, what do I need to do?? I have had jars of pears pop and reseal, from the heating unit, yes I did away with them and kept my jar and ring, how do you store yours??? PLEASE
I store mine in a bedroom that I made into a pantry. I have blackout curtains in there and keep the a/c on and a ceiling fan going. Cool and dark place is best. ❤️
What size is your new canner please
You added 3 quarts of water to the canner.... what is the manual say about the amount of water needed? Different canners use different amounts of water
Can you make up all the ingredients and cook in the oven?
I want a Presto pressure canner but confused on how long water bathing food keeps can you elaborate?
Can we water bath all the products including low acid foods rather than using pressure canners. Because pressure canners are not available in my country
How do you oven cook this recipe just in the oven?
My mother-in-law gave me a pressure canner. How do I know if it is in working condition and safe to use? I know it’s older
Does your presto have just a gauge? I’ve only been working with weights and my food is almost always burnt and the liquid almost siphons out. I’m looking into a new pressure canning because I’m just so tired of my food feeling burnt and gross
Hello! I'm brand new to all this and have a question about the water level in the pot. I saw another water bath video recently where they said their family, generationally, only filled the pot to the necks of the jars, or just making sure the water level covered the food line, but not over the tops of the jars. They said they have never had any issues with this, and there are no siphoning issues when the jar is not fully submerged (or something like that). I'm not saying either way is right or wrong, but I would like to know where and how the "rule" came to be that the water had to be a certain amount over the jars. Is that a USDA thing or do all the Amish do it that way? Really would like to know. Thanks! :-)
Can you please give me the name and part number to that new pressure cooker you're trying out today I just don't seem to be able to find
What is the weights for?
I have two electric question panels. I am so afraid if they were regular ones I have one and I have a propane stove to use it outside, but I’m afraid.
I would also use only the 10 pound weight for under 1000 ft sea level so as with a few other comments I’m curious as to your use of the 15# weight, this way the weight will do the ‘hula dance’ 😉.
I guess I’m still just new to using the weights. I was thinking if I needed 11 pounds of pressure maybe I should put on the 15 weight. Still learning but thank you very much for this! It definitely helps me
I hope I didn't come over as being rude on my question. I was just wondering. God's blessings over you sissy. ♡♡
So talented
I would like to have the recipe for the Mexican chicken.
With the weighted jiggler. I only use 10 lbs. My dial guage is not accurate and when I see the jiggler moving I know I'm good to start count down. Pressure canning chicken it seems the taste is more like albacore tuna and not chickeny? LOL IT does change the flavor. to me anyways. Bless
What brand glass top stove is that?
@@SuperBroop I need a new stove that can handle the weight of a canner
NEWS, ROOTS & HARVEST RECALL ON PINT JARS.
I think I’ll stick with water bath method.
❤
What is your altitude?
0-1,000
I'm only asking this because I'm not sure...but if you're using all three weights that says 15 lbs...how can it be 11? I don't have a gauge so I have no clue. Please help me understand
Hello, there is a dial gauge that allows me to see how many pounds of pressure there is. 😊
@Tinabloomfield7228 - my pressure canner has the gauge on it, but I got a "jiggler" from Amazon. When it starts rocking the way it should, I start my timer for whatever I'm canning. The jiggler takes all the worry & babysitting the canner. Once you get used to how much it should jiggle, I start dropping the flame to get it to where it's just right.
My best advice is to read the manual that comes with every canner. Be sure you're using the correct amount of water for your canner & be sure you figure out what your elevation is & follow the directions for the pressure needed for your elevation. It's not as difficult as we all make it out to be when we first start pressure canning. HONESTLY! You can do it!! God bless you & yours 🙏🙏🙏
@@sandijammes7761 exactly. No matter what the gauge says, I would just let it go to 15# pressure and let it jiggle. I don’t have all day to stand and watch a pot boil. Of course, I’m usually in the kitchen doing other stuff so I can clearly listen for that jiggle.
But chicken looks great!
Pretty
Why would you place so many weights, if you only want 11 pounds? The 10 pounds should be enough, no?
I have almost identicle canner but not For Jars one. I had bought one just before they put one out! Lol
I use 10 pounds for almost everything. But I never KEEP the 11 pounds in the canner. My burner is WAY too hot! It's a Pro Quick Boil Gas Burner. I can barely keep it down TO 14!!!
**I HATE Pressure Canning! And Yes! This Burner issue IS Part of it!
Struggling. I have my pressure canner Put Away.
OK, I totally get what people are saying now with why would I put 15 as opposed to 10 I guess because this pressure canner is still new to me. I thought since I need 11 pounds would it be better if I put the 15 pounds.That’s kind of what I was thinking in my head. Still learning😊
My new stove has a trip set to prevent fires. It's a government safety thing on all stoves now. Myburner shuts down after 45 min and then starts up. I'm swit hing to presto digital canner
WHY are you using 15 pounds if you are under 1000 feet sea level?? Cause I'm using 15 pound weights at 9000 ft above sea level.
Because it is rumored to cause the canning process to move along faster. I have never noticed the pressure cooking time being quicker than just adding the minimum weights. Infact, I have noticed that it actually makes things more difficult as you have to watch things more closely.
You don't need to buy new I spent 50 dollars for both of mine.
I will not pressure can
Your choice.
@@soyoucametosee7860😂
I use to feel the same way…. Thankfully after twenty years, I gave it a try and now I’m so glad I did.
I can not pressure can 😂
I’ve only water bathed. Am looking though at the electric pressure/waterbath canner. It tells you step by step then it totally takes over and beeps when it’s done 🤷♀️🤷♀️🤔
I don't care for Presto canners I like my all American.
@colinvoss8484- I LOVE my Presto, which is great because my budget doesn't have room for an All American. It works like a charm all year long!
@@sandijammes7761 my all American are 90 years old and still working year in and year out.
They made silicon band clear to force you buy another when the clear color seens dirty and bad look.
You have joined the forjars cult. You lost me
No need to be nasty.
They really are nice lids! And with their sales, they are significantly cheaper to buy in bulk than buying Balls by the dozen even on sale.
No need to be judgemental@@cynthiafisher9907
@cynthiafisher9907 I wasn't being nasty! I was being honest. Forjars are more expensive than any other lid. And I am sick of product pushing on all the canning podcasts!
@cynthiafisher9907 I think it nasty to call someone nasty
Great video thank you