I have a glass top and researched why I shouldn't can on it. I found that you can can if the bottom of your pot (the flat part) matches the size of the heated portion on the glass top, it will work just fine - as long as your glass top is substantial enough for the weight. Well I found that my pot bottom matched the size of my largest heated glass top and pressure canned for many year - but had to babysit it since the electric unit goes off and on continually where gas just stays on constantly - hence professional cooks want gas stoves. Anyway, Two years ago, my pressure canner was going and my stove top popped in half with and loud CRACK. It had enough! Don't have clue as to why it did it, but could be the canner was not centered over the heated part properly. Just letting you know, like feeding whole bones to dogs, not a problem until the one time it is. My vet told me that one. He said bones splitting and cutting the dogs plumbing was a real thing and beware as he didn't want to have to deal with the sad results. I wish I thought to grind them after cooking in vinegar so they could eat what they love.
Great video, amd I agree about the jiggler. TOTAL game changer!! But I'd like to offer up an idea about your lid fails. It looks like you reuse the same spot on your towel to wipe your jars. I never use the same spot of the towel, even if I'm using vinegar. I've canned more than 800 jars in the last 6 months or so and only had 2 fails. One was a chip in the edge of a jar rim, and the other was a 2nd lid on a jar that I didn't catch. I also use ForJar lids exclusively now. Just my 2 cents worth. My grandma always did it this way and had very few lid fails as well. Basically, you're taking the chance of just moving whatever was on one lid over to the next. Happy canning & I'm glad you found your wayward chicken! God bless you & yours. 🙏🙏🙏
24:06 I've never canned on a glass top stove, but I did use cast iron on it and I just want to add, try not to slide your pans too much. Some is okay, but too much friction from the bottom of the pan can scratch the surface pretty badly. Ask me how I know 🤣😬 I'm so grateful to have a gas stove now.
I've seen lots of people say that the heat isn't consistent with canning on their glass top stove but luckily I've never had that problem. I still keep an eye on it, but I can set the temperature dial and my gauge stays in the same spot. 🤞 Sounds like I will be going with another frigidaire when I have to replace it!
Thanks, (we visited while I cleaned my kitchen.). My request: please reference the food you are preparing,canning, etc, in the titles so we can find them again! Thanks
I noticed when you were canning your chicken that you skipped the warm your jar step. I have that same pressure canner and I didn't know you could do that could you please show how in a future video the steps you take to do that. Because I'm not for sure that I caught them all while you were doing that chicken. I thoroughly enjoy your videos thank you for taking the time to do them.
I am so glad that you mentioned the jiggler weight, I totally agree that it makes the presto canner much more user friendly. I your chicken breed a Sapphire Gem?
I was just about to fire up my digital Presto canner, which I love we’re having a storm where the electricity is glitching. So I will use my two burner hot plate to water bath
Something that I have noticed when I have had failed seals. When I take the jars out and I one that is not bubbling, it is a fail. I don’t know why that is, but it seems to always be that way.
Whenever I have a failed seal, it seems to be a ball lid. My pur lids and forjars never seem to cause any problem. Thank you for sharing. Oh Krista, did you find your girl? 😊
I'm new at canning and i canned raw beef and I put 2 table spoon of cold filtered water in it like I was advised by an advanced canner. Or so i though 😢After I done it I looked it up and it said not to add water at all to raw meat. I'm panicking now just incase iv wasted 4 quarts of beef,6 quarts of chicken and 1 quarts of pork, I put 2tbs water in them all. 2 of the beef didn’t seal. Can I freeze the beef out of the jar or should I put it in the compost. I no I should of looked it up my self but I took her advice as i bought all the meat, and was going to look it up and start canning meat for the first time. Then there was an emergency my grandson was rushed into hospital with peritonitis and they had to operate straight away. I had my daughter's 2 babies while she was at the hospital for 2 day and rushed to get the meat canned. I am really disappointed with myself. Have you any advice for me please ❤
I have a glass top and researched why I shouldn't can on it. I found that you can can if the bottom of your pot (the flat part) matches the size of the heated portion on the glass top, it will work just fine - as long as your glass top is substantial enough for the weight. Well I found that my pot bottom matched the size of my largest heated glass top and pressure canned for many year - but had to babysit it since the electric unit goes off and on continually where gas just stays on constantly - hence professional cooks want gas stoves. Anyway, Two years ago, my pressure canner was going and my stove top popped in half with and loud CRACK. It had enough! Don't have clue as to why it did it, but could be the canner was not centered over the heated part properly. Just letting you know, like feeding whole bones to dogs, not a problem until the one time it is. My vet told me that one. He said bones splitting and cutting the dogs plumbing was a real thing and beware as he didn't want to have to deal with the sad results. I wish I thought to grind them after cooking in vinegar so they could eat what they love.
Gosh, that broth is beautiful!
Great video, amd I agree about the jiggler. TOTAL game changer!! But I'd like to offer up an idea about your lid fails. It looks like you reuse the same spot on your towel to wipe your jars. I never use the same spot of the towel, even if I'm using vinegar. I've canned more than 800 jars in the last 6 months or so and only had 2 fails. One was a chip in the edge of a jar rim, and the other was a 2nd lid on a jar that I didn't catch. I also use ForJar lids exclusively now. Just my 2 cents worth. My grandma always did it this way and had very few lid fails as well. Basically, you're taking the chance of just moving whatever was on one lid over to the next.
Happy canning & I'm glad you found your wayward chicken! God bless you & yours. 🙏🙏🙏
I love that you have that little amish store!
I always learn from your videos! Thank you for always sharing!
Good morning! Your videos always make my day!
Always something to do on the homestead 😊
24:06 I've never canned on a glass top stove, but I did use cast iron on it and I just want to add, try not to slide your pans too much. Some is okay, but too much friction from the bottom of the pan can scratch the surface pretty badly. Ask me how I know 🤣😬 I'm so grateful to have a gas stove now.
I've seen lots of people say that the heat isn't consistent with canning on their glass top stove but luckily I've never had that problem. I still keep an eye on it, but I can set the temperature dial and my gauge stays in the same spot. 🤞 Sounds like I will be going with another frigidaire when I have to replace it!
Thanks, (we visited while I cleaned my kitchen.). My request: please reference the food you are preparing,canning, etc, in the titles so we can find them again! Thanks
Yes!
I noticed when you were canning your chicken that you skipped the warm your jar step. I have that same pressure canner and I didn't know you could do that could you please show how in a future video the steps you take to do that. Because I'm not for sure that I caught them all while you were doing that chicken. I thoroughly enjoy your videos thank you for taking the time to do them.
❤❤❤thank you! Great idea regarding canning up Turkey and broth when they are on sale❤❤❤
I just canned up a 13lb turkey I got on sale for .88/lb
I am so glad that you mentioned the jiggler weight, I totally agree that it makes the presto canner much more user friendly. I your chicken breed a Sapphire Gem?
It does look like a Sapphire Gem, but my SG doesn’t lay blue eggs.
I was just about to fire up my digital Presto canner, which I love we’re having a storm where the electricity is glitching. So I will use my two burner hot plate to water bath
Good morning!
Something that I have noticed when I have had failed seals. When I take the jars out and I one that is not bubbling, it is a fail. I don’t know why that is, but it seems to always be that way.
Enjoyed the video 😊
Holy moly, I can't believe how cheap the prices are for fresh milk and beef. I just paid 5.75 a lb (includes dispatch/cut/wrap) for 1/2 a cow.
I dehydrate the bones too
Whenever I have a failed seal, it seems to be a ball lid. My pur lids and forjars never seem to cause any problem. Thank you for sharing. Oh Krista, did you find your girl? 😊
Glad she's safe. I kind of jumped the gun and texted before you finished. I'm going to try the enchiladas. 😊
I'm new at canning and i canned raw beef and I put 2 table spoon of cold filtered water in it like I was advised by an advanced canner. Or so i though 😢After I done it I looked it up and it said not to add water at all to raw meat. I'm panicking now just incase iv wasted 4 quarts of beef,6 quarts of chicken and 1 quarts of pork, I put 2tbs water in them all. 2 of the beef didn’t seal. Can I freeze the beef out of the jar or should I put it in the compost. I no I should of looked it up my self but I took her advice as i bought all the meat, and was going to look it up and start canning meat for the first time. Then there was an emergency my grandson was rushed into hospital with peritonitis and they had to operate straight away. I had my daughter's 2 babies while she was at the hospital for 2 day and rushed to get the meat canned. I am really disappointed with myself. Have you any advice for me please ❤
I am so sorry to hear about your grandson, hopefully he is healing well.
What is your garden zone?
I am in zone 7 (I believe they just changed it to 7b)