In Germany we fill the blueberries into the glasses without water and boil them with or without sugar at 80 °C for 30 minutes in a water bath. They are then still whole and particularly suitable for muffins and cakes.
OH MY GOODNESS 😃 YOU ARE SO BLESSED TO HAVE THE GOLD CANNER..MANY OF US OLD TIMER CANNER 'S look an look to try an find..the presto harvest gold canner this is 1970's model name Goldie by presto..very valuable to collectors..(definitely an item to pass down from generation to generation)
Mine is a 12qt, round, golden harvest, Presto purchased at a yard sale last fall for $2. Presto still fully supports my model. (In a down sizing, I gave away my canning stuff a while back and am now re-buying).
I’ve used my big all American on mine. My new house has the stove hood too low so I use my presto now. Less quantity of jars... I use to be able to pump out the amount.
@@rootedheartshomestead I use a 16qt Presto on my glass top--but you DO have to be extremely careful, both with making sure it's centered on the largest area burner, and with lifting it completely up every single time you move it--if you scoot it even a little, you run the risk of scratching your stove top. The biggest danger of using those really large canners on a glass top stove is that the metal will reflect heat down on the stove--and if it's large enough to be more than an inch over the edge of the burner area that heat will be reflected down on an area not meant to take that heat and it'll crack the stove.
Pressure canners are safe if you follow safety rules exactly. If you your Pressure gauge is calibrated properly and you let the Pressure gauge go completely down to zero, it is not going to be dangerous! There is no risk when there is no pressure left in the canner! Never open the canner until it is completely at zero.
I think you'd be much better off using a more modern Presto, which has a metal air vent (or cover lock) which plainly lets you see when pressure is achieved, and when it's down to zero. Your gauge on the antique pressure cooker definitely needs to be calibrated if that much steam escaped upon taking the weight off (also, you're supposed to let it vent steam for ten minutes both before putting the weight on and after taking it off.) If you have a gasket, that might need to be replaced too, but these maintenance things might help you feel a WHOLE lot more confident in your equipment. :)
Yes, I have read that you can do that. I did it this way because I wanted to make sure mine lasted and I didn’t have any issues with bacteria. Since I wasn’t making a pie filling or adding any sugar to them I was looking for ways to do it that wouldn’t add any other ingredients(that would allow for just the blueberry flavors). So far we have used them in baking recipes and smoothies and they have tasted great. Hope this helps!
Nice video but don’t remove the weight if there is any steam coming out. That means there is still pressure. Your old canner evidently doesn’t have the safety lock. Also, you are leaving a 1 inch headspace on your jars instead of 1/2 inch. The bottom of the threads is the 1 inch mark. But at least you didn’t leave less.
i can barely hear you speaking but the music is blaring. it was a constant battle between up and down on the volume when the music came on vs. when you were talking :( BUT thank you for the awesome video i had no idea i could can blueberries!
just a little info.. your weight is a 15 lb weight.. typical to all presto canner's you can order one that comes in 3 parts by removing rings it can become a 5-10 or 15 lb regulator which allows you to adjust to your sea level..also if you want you can preserve blueberries that you can later use to make jams and jellies just fill your jars and add a very light syrup and water bath for 10 minutes..just an old timer canner here.. I have 7differnt canner's an they ALL do just fine on my glass top..these story's of canner's blowing up are from years an years ago..when canner's didn't have all the safety features they do now..the odds of any canner blowing is one in a million 🤣the worst you can do now is let your canner run dry an then it will Warp an your jars will most likely crack inside but I still will not blow up..note a wrapped canner is no longer any good..Rule of thumb is 3 quarters of water if you are uncertain about a canner with no manual... HAPPY CANNING
Just saying you put 15 lbs on not 6 each weight is 5 second if using pressure canner, you need to let vent 10 minutes, and third water bathing with a syrup in the jar for15 minutes according to ball, is a whole lot faster than the pressure canner. I'm relatively new to canning but i try to do the research before I even think about helping someone. I am glad that you are very safety conscious but please relax just a little following the guidelines you'll be safe when people do stupid things they get hurt. My dad blew the safety valve once overloaded with beans valve went straight up stuck in ceiling other than that the pressure pot stayed intact. I was scared for years to use pressure cooker let alone a pressure canner, but I've been canning for 3-4 years now and i love my pressure canner.
Steven, good information. Thank you for coming along with me while I learn and share what I am learning with others. I chose to use the pressure canner because I was doing both water and syrup style canning. I could have just used the water bath because blueberries do have acid in them, but had read that the way I was doing it the pressure canner was a better option for confirmed longevity (which is my goal). I will have to try water bath next year and see if they hold up the same way. - Kym
@@rootedheartshomestead I hope you realize I'm not being critical as I have only seen blueberries canned in the water bath as a pie filling. So I looked all over for pressure canning as yours is the only one I saw. I would much rather can mine and at later time maybe juice them or at that time use them in a muffin mix (which just wouldn't work in my eyes as a pie filling). I am perplexe though on how you maintained a 6lbs. Pressure with the 15 lbs. Weight on the vent? Because as I said I have only been canning 3-maybe 4 years.
@@stevenyost So a couple of things about my pressure canner. One is it’s older and I only have the one weight. I’ve never seen anything on it that says it’s actually a 15lb one. Second, it has a pressure gauge on it, so if I get it to the pressure I want then turn my stove down to a medium heat it will maintain that pressure. I have to babysit it a bit, but it does work. If you are wanting to use the blueberries for juice I would actually recommend freezing them. This is the way my husband who is an organic blueberry farmer does it for the juice they sell. It breaks the cell structure but still maintains the flavor well. Canned blueberries should work well for baking or something like syrup which will have more ingredients in it than just the blueberries. Just some things I’ve learned along the way :)
@@rootedheartshomestead Thank you so kindly for putting up with me. My weight is a 3 piece 5,10, and 15, looks real similar to your weight, key word similar so i assumed (and I know better than to assume) I am sorry. I do look forward to seeing more of more of your works!
Sabbath isnt until sundown on friday till sundown on Saturday. Christians celebrate The Lords day at sundown Saturday till sundown Sunday the day of the resurrection. Protestants have this confused.
You are correct that the traditional Jewish sabbath is on sundown to sundown Friday/Saturday. We choose to celebrate sabbath as a true day of rest. In reading in the old testament the downfalls of many kings and nations was not taking a day of rest, or sabbath, to trust that God will provide. They also forgot to remember what God had already done in their lives and was doing currently in their lives. Taking our sabbath, or day of rest, on Friday was a personal choice since often on Sunday I find myself working at church. I am so thankful for a day to not work and spend some time resting and with my lovely family.
@@rootedheartshomestead please just remember that "working" at church on Sunday shouldn't be where thats all you do on Sunday. Sunday is the Christian day of rest and the day we honor the Lords resurrection. So when you go to church on Sunday you are to be presnt to worship not "work". I know we volunteer but should never be every Sunday. We dont keep Jewish feasts and observances because they were in anticipation of the coming messiah. We know he came and this is our focus. Not becoming more Jewish. That is to deny he came to us and is with us. Protestants are a little confused about this lately for some reason.
In Germany we fill the blueberries into the glasses without water and boil them with or without sugar at 80 °C for 30 minutes in a water bath. They are then still whole and particularly suitable for muffins and cakes.
Yeah for mom ! I sure miss mine ! ❤❤❤❤❤
OH MY GOODNESS 😃 YOU ARE SO BLESSED TO HAVE THE GOLD CANNER..MANY OF US OLD TIMER CANNER 'S look an look to try an find..the presto harvest gold canner this is 1970's model name Goldie by presto..very valuable to collectors..(definitely an item to pass down from generation to generation)
Awww! This was passed down from my Aunt on my husbands side. I love it. Just a bit of sunshine in my kitchen when I can :-D
I really liked this vide and the music between your talks! I really hope the blueberries taste great when you prepare them! New Subscriber!
Very brave! I have always had a fear from the stories of exploding canners. But you made it look pretty simple. Thank you 💗
You can do it! I was so scared too, (sometimes I still am!!!) but it is totally worth being able to can EVERYTHING!
Mine is a 12qt, round, golden harvest, Presto purchased at a yard sale last fall for $2. Presto still fully supports my model. (In a down sizing, I gave away my canning stuff a while back and am now re-buying).
That is so cool! I love mine and use it all the time
I use a big presto pressure canner on my glass top stove and no problems
I'm so glad to hear this!
I’ve used my big all American on mine. My new house has the stove hood too low so I use my presto now. Less quantity of jars... I use to be able to pump out the amount.
@@rootedheartshomestead I use a 16qt Presto on my glass top--but you DO have to be extremely careful, both with making sure it's centered on the largest area burner, and with lifting it completely up every single time you move it--if you scoot it even a little, you run the risk of scratching your stove top. The biggest danger of using those really large canners on a glass top stove is that the metal will reflect heat down on the stove--and if it's large enough to be more than an inch over the edge of the burner area that heat will be reflected down on an area not meant to take that heat and it'll crack the stove.
Pressure canners are safe if you follow safety rules exactly. If you your Pressure gauge is calibrated properly and you let the Pressure gauge go completely down to zero, it is not going to be dangerous! There is no risk when there is no pressure left in the canner! Never open the canner until it is completely at zero.
I think you'd be much better off using a more modern Presto, which has a metal air vent (or cover lock) which plainly lets you see when pressure is achieved, and when it's down to zero. Your gauge on the antique pressure cooker definitely needs to be calibrated if that much steam escaped upon taking the weight off (also, you're supposed to let it vent steam for ten minutes both before putting the weight on and after taking it off.) If you have a gasket, that might need to be replaced too, but these maintenance things might help you feel a WHOLE lot more confident in your equipment. :)
I thought you could water bath blueberries? If u add lemon to them?
Yes, I have read that you can do that. I did it this way because I wanted to make sure mine lasted and I didn’t have any issues with bacteria. Since I wasn’t making a pie filling or adding any sugar to them I was looking for ways to do it that wouldn’t add any other ingredients(that would allow for just the blueberry flavors). So far we have used them in baking recipes and smoothies and they have tasted great. Hope this helps!
Never seen one in the color yellow! Even with top gauge! I would cherish it!
Nice video but don’t remove the weight if there is any steam coming out. That means there is still pressure. Your old canner evidently doesn’t have the safety lock. Also, you are leaving a 1 inch headspace on your jars instead of 1/2 inch. The bottom of the threads is the 1 inch mark. But at least you didn’t leave less.
Good to know! Thank you
Do they come out of the pressure canner, are they mushy?
They are soft. We have used them in baking so far and been very happy with them. :-)
What brand is that yellow pressure canner?
Our youngest would be in heaven. Blueberries are her favorite. She easily eats them daily; fresh and frozen.
I just got my first fresh blueberries for the season and I have to agree with your youngest, they are amazing!!
i can barely hear you speaking but the music is blaring. it was a constant battle between up and down on the volume when the music came on vs. when you were talking :( BUT thank you for the awesome video i had no idea i could can blueberries!
The choice of music was annoying as well
I wash my jars then boil them before I fill them up
If your worried do one canner full before bed and let sit all night. Unload in the morning.
That is a good idea! Thank you
just a little info.. your weight is a 15 lb weight.. typical to all presto canner's you can order one that comes in 3 parts by removing rings it can become a 5-10 or 15 lb regulator which allows you to adjust to your sea level..also if you want you can preserve blueberries that you can later use to make jams and jellies just fill your jars and add a very light syrup and water bath for 10 minutes..just an old timer canner here.. I have 7differnt canner's an they ALL do just fine on my glass top..these story's of canner's blowing up are from years an years ago..when canner's didn't have all the safety features they do now..the odds of any canner blowing is one in a million 🤣the worst you can do now is let your canner run dry an then it will Warp an your jars will most likely crack inside but I still will not blow up..note a wrapped canner is no longer any good..Rule of thumb is 3 quarters of water if you are uncertain about a canner with no manual... HAPPY CANNING
This is all great information! Thank you
I googled it, it’s a 1970’s presto canner
Sabbath is The 7th Day. Friday night to Saturday night sundown to sundown! God chose. You can’t change it.
Just saying you put 15 lbs on not 6 each weight is 5 second if using pressure canner, you need to let vent 10 minutes, and third water bathing with a syrup in the jar for15 minutes according to ball, is a whole lot faster than the pressure canner. I'm relatively new to canning but i try to do the research before I even think about helping someone. I am glad that you are very safety conscious but please relax just a little following the guidelines you'll be safe when people do stupid things they get hurt. My dad blew the safety valve once overloaded with beans valve went straight up stuck in ceiling other than that the pressure pot stayed intact. I was scared for years to use pressure cooker let alone a pressure canner, but I've been canning for 3-4 years now and i love my pressure canner.
Steven, good information. Thank you for coming along with me while I learn and share what I am learning with others. I chose to use the pressure canner because I was doing both water and syrup style canning. I could have just used the water bath because blueberries do have acid in them, but had read that the way I was doing it the pressure canner was a better option for confirmed longevity (which is my goal). I will have to try water bath next year and see if they hold up the same way.
- Kym
@@rootedheartshomestead I hope you realize I'm not being critical as I have only seen blueberries canned in the water bath as a pie filling. So I looked all over for pressure canning as yours is the only one I saw. I would much rather can mine and at later time maybe juice them or at that time use them in a muffin mix (which just wouldn't work in my eyes as a pie filling). I am perplexe though on how you maintained a 6lbs. Pressure with the 15 lbs. Weight on the vent? Because as I said I have only been canning 3-maybe 4 years.
@@stevenyost So a couple of things about my pressure canner. One is it’s older and I only have the one weight. I’ve never seen anything on it that says it’s actually a 15lb one. Second, it has a pressure gauge on it, so if I get it to the pressure I want then turn my stove down to a medium heat it will maintain that pressure. I have to babysit it a bit, but it does work.
If you are wanting to use the blueberries for juice I would actually recommend freezing them. This is the way my husband who is an organic blueberry farmer does it for the juice they sell. It breaks the cell structure but still maintains the flavor well. Canned blueberries should work well for baking or something like syrup which will have more ingredients in it than just the blueberries. Just some things I’ve learned along the way :)
@@rootedheartshomestead Thank you so kindly for putting up with me. My weight is a 3 piece 5,10, and 15, looks real similar to your weight, key word similar so i assumed (and I know better than to assume) I am sorry. I do look forward to seeing more of more of your works!
That rim on the jar is not half inch. It’s called inch headspace
I see one inch headspace
I always eater bath my fruit
Sabbath isnt until sundown on friday till sundown on Saturday. Christians celebrate The Lords day at sundown Saturday till sundown Sunday the day of the resurrection. Protestants have this confused.
You are correct that the traditional Jewish sabbath is on sundown to sundown Friday/Saturday. We choose to celebrate sabbath as a true day of rest. In reading in the old testament the downfalls of many kings and nations was not taking a day of rest, or sabbath, to trust that God will provide. They also forgot to remember what God had already done in their lives and was doing currently in their lives. Taking our sabbath, or day of rest, on Friday was a personal choice since often on Sunday I find myself working at church. I am so thankful for a day to not work and spend some time resting and with my lovely family.
@@rootedheartshomestead please just remember that "working" at church on Sunday shouldn't be where thats all you do on Sunday. Sunday is the Christian day of rest and the day we honor the Lords resurrection. So when you go to church on Sunday you are to be presnt to worship not "work". I know we volunteer but should never be every Sunday. We dont keep Jewish feasts and observances because they were in anticipation of the coming messiah. We know he came and this is our focus. Not becoming more Jewish. That is to deny he came to us and is with us. Protestants are a little confused about this lately for some reason.
the woman in the video is beautiful
You must be right sea level.
Yes I am. In Southwest Michigan we don't have much height
HI! Yes, I am very close here in Michigan
That scale is not completely zero with all the flour on top of it. Filthy! If you can’t wipe it clean after each use!