I was afraid of canning but after watching you do this video, I think I could totally do it. It doesn't seem so scary now. You're an excellent instructor!
Thank you presto! finally a canner that will allow me to move away from the stove monitoring pressure. This is the greatest thing since sliced bread. To bad they are unavailable! I'll keep checking the website.
I have to say this is the video out there. I have gone through so many video’s and I got frustrated because I didn’t get it . Thank you for sharing this with us ❤️❤️❤️
Way to go Presto, A fellow canner loved her christmas 2023 canner, I've been hearing all about it's so easy just to small batch can for all of those leftovers because you never learn to change cooking from 4 to 2. I just ordered one on Amazon Prime Day, so excited. psI have a 2012 glass cook top, a jet burner I got to can with 4 years ago and a free non electric pressure cooker. All for me, too much frustration getting water or pressure canner to temp!
I spoke to the test kitchen at Presto this morning and she confirmed what Jim Crandall says and that is the USDA does not certify/approve canners. As the USDA does not have any funding at the moment they cannot test the product. Presto has it's own test kitchen and that the canner has been tested for every situation that a home canner would have. My question was does the machine know that I am above 1000 feet. She said the temperature of the water in the canner has to reach 240 degrees before it begins the process. She said that would be a pressure of 11 for me - the same as a stove top canner. Unfortunately, the downer is that they are not available at the moment because people found out about the canner by word of mouth and they sold out. Presto is doing everything possible to obtain the parts to manufacture them, but because of Covid-19 that is very difficult right now. Hopefully by then Ball and the other jar and lid makers will be able to supply us with the supplies we need. My Ace Hardware says March.
Judi, were you able to purchase this machine? Ive been curious about how this machine knows what elevation someone is at as well and how would I know to change time according to this. Please let me know if you have any other information on this. Thanks! BTW with the Instant Pot Max you are able to put in the elevation you're in. (I don't have this machine)
@@patb6091 Not yet because it is pricey. The woman told me that it has to reach the safe pressure level before it starts canning. It would take longer for me because I have to add time when I water bath can. (I have not been brave enough to try pressure canning yet), If I don't make sense, please call them. They were very nice and she took all the time needed to answer my questions.
@@jmsva6914 you actually do not have to add more time. I am at 3000 ft myself. It sinces the temperature which is why we use higher pressurer. So for meats it calls for 10lbs at 90 mins for quart for most recipes. We adjust pressure for our altitude to achieve the needed temp. With the presto it still runs 90 minutes but auto adjust the temperature.
@@athomewithtatteredcrows3486 This machine defaults to 15psi. That is my only complaint. It doesn't matter what altitude you are, it will run 15psi but it does regulate temperature.
I’m thinking about purchasing this as my primary canner! I’m a single woman so I think this would be perfect for me! Your video is so informative and helpful!
Check out rose red homestead. She did extensive testing.along with ip max.both work great. She had error in one video but corrected it. I have to decide which one.thanks for your info
Canning is super easy once you get into it. I like to use reputable sources such as Ball Blue Book, National Center for Home Preserving, and various cooperative extension agencies. I just canned onions tonight and will be posting a video of that tomorrow. Welcome to the canning club!!!!
@Nytram Nytram4348 I ordered mine direct from Presto. They were about $100 cheaper than Amazon. I just kept checking the site every day or so. Canning supplies have been scarious lately.
There is little doubt in my mind that this canner will safely can under pressure. But just to be accurate, it is not USDA certified, they don't certify canners. Also because the USDA specs for a safe pressure canner don't YET substitute a thermal probe for a pressure regulation device such as a dial or weighted gauge, it technically doesn't meet all of the USDA specs. But again no doubt that it is a safe canner. In fact having a thermal probe directly in the lid is superior to a dial or weighted gauge. Well as long as it is accurate. Thanks for the video . You did a great job on it.
Hi Jim, I have done a little more research and yes it is not certified. As you mentioned, no canner is certified. What Presto says is it meets all USDA guidelines. This is a first for electric units. There are other cookers on the market that claim you can process in them but to my understanding, none have meet the guidelines. One said the Presto was FDA certified but not seen anything to back that up. Thanks for watching and the input.
Leisa @SuttonsDaze reads a letter, I forget who from (I think USDA) explaining that is Presto's creation of a label. It goes on to tell that it has NOT been tested. You can go watch the video, Leisa did a great job!
Rose Red Homested tested this canner with a temperature gauge she puts in one jar during processing...she collects the data afterwards and the canner far more exceeds getting in the kill zone for temperature wise...go to her channel and watch her vidoes on her tests...they are extremely intresting....i bought this canner..i was super scared to use it..i only used it once...scarred me to death...but i think im ready to face my fears!!!
@@ChildOfGod0777 I own this canner as well and love it. Got it last year and haven’t canned in awhile previously and then it was water bath only. I just made Rose Red’s tomato bisque soup and it was wonderful. Just did chicken soup also. Rose Red did 90 minutes in traditional pressure canner, but our Presto says best to cook the soup and then hot pack and pressure can 75 minutes. Just don’t add dairy or thickeners until after it’s canned and you open to eat. I’m busy freezing, canning and now I just got dehydrator and drying potato slices and shreds for hash browns. I still have g. Beans waiting on the table. It’s a lot of work, but it is so much worth it without all the salt, msg and other crap, Yes, the Presto is easy to run, no babysitting. I know it meets kill zone so I’m happy. And the advertisement on our Presto box says “It Meets USDA guidelines”. After Rose Red did her temp testing it’s good enough for me. It may over process a bit, but still better than store bought.
It is always handy to have extra hot water ready to go just in case whenever you are canning. I got this one several years ago from Lehman's on a Black Friday Sale. I like that it was stainless. This one is a gallon size but if filled up really full I think it is closer to 5 quarts. Its "Whistler" is in the lid and sound like a train horn in the middle of an air raid LOL. I actually like the loudness of it because you will not forget about it if you walk off with it on the heat.
I have had this canner for 2 weeks and love it. Can I use half pint jars? I bought a box to pressure can some butter, but now I'm unsure of the jar size, may be below the water level. I'd really appreciate your. Tks
The great thing is, recipes for canning is all the same. Wether you use this model or a stove top canner. I just used the canner for hit water bathing pickles.... Oh so easy. Happy canning!
Im wanting to can Milk, I have the presto electric canner, but Im needing it to be cold, come to pressure and then turn it off. can I do it in this canner? HELP PLEASE
Thanks for this. Even though I have a regular Presto canner it hasn’t been used in a number of years and the Extention Service isn’t open to test right now. Besides that I can’t lift it when it’s full.😞
thank you. Excellent video.. I'm new to pressure canning. Is there anyway to be certain my food is safe to eat other than the seals popped and are flat seals. Should I boil the food 10 minutes before eating? I hope you can answer this. I can't find an answer anywhere. Thank you so much!
Hi! I'm just a random person, but I had the same worries. I recently opened a quart of chicken soup that I made in March and even though I knew I followed ALL the guidelines, and the soup wasn't old or anything, I was super-nervous because it was from my first time canning it. No one got sick or died. (whew) It was good. If you followed a reputable book, or a recipe from the canning and preserving site, ( I think it's called The National Centers for Canning and Preserving- they have a free PDF with complete details and pictures- or a Ball Book) then you should be fine. Take the ring off and hold the jar up by it and if it holds and the lid is down, it's good. Of course, I'm just a lay-person, and I totally recommend you listen to an expert or refer to a good reference book. Don't sue me. Storage is important, too. Cool and dark if possible. Also, go to the Linda's Pantry channel, she has tons of canning vids and has really been a wonderful resource for me since I'm new to canning also. Also Moorre2life, Our Half-Acre Homestead is awesome, and the Kneady Homesteader Channel. My favorites. Hope this isn't too long, or annoying. Good Luck!
@@sarahwhitney3618 Thank you. I followed instructions exactly. The seals are good and I plan to boil the food I canned for 10 minutes...I do hope it's safe. I followed everything like my life depended on it. lol
I started my canner with my jars in it to warm followed the directions and it started warming and the next thing I knew it was like smoking like a new appliance smell but it scared me. So I turned off. I am really upset setting here with green beans to can and terrified of my canner. Any clue why this happened?
In cleaning my Presto digital pressure canner for the first time use, the “positioning tab” on the lid, fell right off! Do you know if it is safe to can without it? I cannot find the answer anywhere! If you could help I would appreciate it!
The round black regulator weight thing that is at the handle? Yes that comes off. You start the unit with it off and add it after it vents 10 minutes then tell you to add regulator. If it is just that piece you dropped, should be good.
I've watched a few pressure canning videos and I notice that everyone uses plastic ladles, plastic funnels and a plastic or wood thing to get rid of air bubbles. Is there a reason to not use metal utensils?
Just used our new canner & did potatoes (they were small cut them in half). Will dice them next time because they look pretty. Good video. Thank you. By the way where did you get the kettle. I like it.
Do you have to warm the jars in the canner? I thought if you used cold jars and food then you always use cold canner (using jars that were previously cooled after sterilization). Edit: changed jars to canner
Just got mine today. Canning some jars of water to test. They now include instructions to bypass the jar warm cycle which is kinda useless anyway if your jars are sterilized.
I'm legally blind and I managed to get a presto pressure cooker and canner because I thought this would be easier way for me to can with my eye issues will your video work the same
I am new at pressure canning and bought this canner. I love it and it's simple, however, I'm not sure about the raw packing instructions for meat. Would love to see you raw pack some chicken. I tried it and as soon as I put my jar back in the canner the bottom of the jar broke. Maybe I need to let the chicken set at room temperature for a time but not sure how long. Great video, very informative!!
Yes thermal shock is the biggest cause of jar breakage. Really cold meat going into a very hot jar then back into hot liquid... It can stress the glass and cause a break. I would let meat sit for about 20-30 minutes. Chicken can safely set out for up to 2 hours. You can also let the jars cool some after you take them out. I will try to do some videos next time I raw pack.
I put the meat into the cold jar. I do not learn up jars at all Just make sure not to put jars on the bare bottom, but on the rack no cracked jars so far. One more thing, do not close rings too tide, till first resistance or some people called finger tide.
Neither the FDA nor USDA certifies products. Presto states that the unit can be used to meet USDA guidelines but that's their opinion. Look closely at the USDA label on the box.
Thank you, I hope to be making more canning and cooking videos soon. I am working on a video now about my results, success, and personal opinions about this canner. As for the chopper, for these potatoes I believe I used my Valdia Chop Wizard. I have a couple different ones that I have had for years and they do a simple great job. I just recently got the chopper for the Kitchenaid Mixer. I might do a video comparing the two.
I've got this canner and am getting ready to use it for first time. Does this "warming" feature "sterilize" the jars. I can't find ANYTHING anywhere that says this or whether to sterilize the jars first. Thanks
Not needed. I am high altitude myself. It goes by temperature. For safe canning, you want temps between 240-250 degrees. You apply pressure along with heat to reach these temperatures. This unit automatically adjust to do that according to the tech people I have spoke with at Presto.
Thanks for your video. Have you made tomato sauce (no meat), and if so, did you add lemon juice or citric acid per the instructions? I’m trying to figure out why this is needed for tomato sauce, but not for other vegetables.
It’s because the other veggies are pressure canned. Tomatoes I believe are water bathed. Definitely use either to maintain acidity as some of todays tomato varieties are breed for lower acid. Other recipes include vinegar like pickled recipes don’t call for citric acid or bottled lemon juice because they contain vinegar that is 5% acidity.
I think they taste like fresh cooked, nothing like a store canned potato. I get the big bag of Russet Potatoes from Sam's and they have almost a baked potato taste to them.
Thank you for not claiming this is USDA approved like all the other video makers. Your video is not misleading. I suggest everyone who wants to can to buy the USDA canning guide. It contains all the approved methods and times for safe canning. Their instructions are the only approved canning times etc.
he did say it was USDA certified at the end of video...USDA does not certify ANY canners. He may have been talking about the canning process itself tho...no, I went back and looked at the video again...he did say "this unit is USDA certified".
Just got mine today. Canning some jars of water to test. They now include instructions to bypass the jar warm cycle which is kinda useless anyway if your jars are sterilized.
Great video , what else did you make? i just got mine in the mail today and can't wait to use it...do you have more videos on other things you have made?
This was my first video I ever made. I want to start making more to share my love of cooking and canning and things around the home. I plan on doing onions this week. I might make a quick video on that.
Checkout RoseRed Homestead channel about how she tested the Insta Pot MAX with a scientific tempature logger with it. She has been canning for 50 years and totally understands the Importance of canning temperature and elevation. She lives at 5,000 ft elevation. She has not been able to test it above her elevation though. Still a very interesting & informative video!
Hi I’m a new subscriber looking to purchase a canning set up. Is there a favorite from all the different canners that you have? Thanks so much for the video.
The biggest part is your budget. Presto make a good all purpose canner that you use on your stove. It is the more budget friendly. It does have a gasket that has to be replaced every few years but usually only about $10. All-American make a great canner that has a clamp on style lid that does not use a gasket. It is a little more heavy duty and thicker. Function wise either one will do an excellent job. Each company has different size. If you have a microwave over the stove, make sure you have height clearance. A standard canner should hold 7 quarts or 12-13 pints.
The funnel is Prepworks by Progressive Canning. I got it on Amazon for about $8. The Canning Scoop by same company came from Amazon also for $7. Love how large it is but easy to use and with the contour front you can get into the edge of pot when you are about empty.
Please watch the video by rose red. She uses a device that accurately records the temperature inside the canner and this canner did not get anywhere near the correct temp for safe canning meat.
Try finding one. EBay auctioned one off for 475.00. The company makes a multi pressure cooker/canner that is not the same, but looks just like it. Sent back to Amazon...just not the same.
It does not for me personally, especially since food does not come into contact with it. Durability looks good. The rack inside has some little not scratch feet on it to protect some. There is always something people are going to be concerned with.
My non stick has started to come off. I have been using it all summer, and it's just starting to peel. I agree, food does not come in contact with it so I just keep on keeping on. I love mine. I will be using it in the garage to keep the house cooler by not using the stove!
Correct as the USDA does not approve ANY canners. Presto does not say it is approved but only that it meets the guidelines set by the USDA. Judi had a great comment below about answering some of the questions straight from Presto.
The first step is preheating and sterilizing the jars. You put water in them (about halfway or so) to keep them from floating in the water in the canner. The canner preheats the jars. This is a good step to help prevent thermal shock. Sometimes you hot pack jars, you are putting hot food in the jar. If you put hot food in a cold jar, you take a chance on cracking a jar because of the temperature difference. Many people skip this step in traditional canners. I like this because I know my jars are sterilized, everything is preheated and ready to go.
@@athomewithtatteredcrows3486 The jars get sterilized in the canning process, so sterilizing ahead of time really isn't necessary. Just wash and rinse well.
@@chetgravatt9562 You are right, and I guess if raw packing, you would then need to let them cool and start with a cold canner. I wouldn't trust anything digital, or even that temperature thing on the top. Things do go wrong, that's why on the canners with dial gauges you are supposed to have them checked every year before canning season.
It does not have the USDA endorsement they just put it on the box themself. Watch Rose red homestead, she tested it and it only works on a few items and only if you do not quick vent.
Yes, Rose Red did a very in-depth video, I like her channel a lot. She showed how most of the tests she ran, the food made it to the required temperature. Yes, it was at the end of the cycle. This is the same in traditional canners too. No canner is supposed to be a quick release. All canning instructions for both this canner and traditional canners say to let the temperature come down on its own. You are then to let it stand for 10 minutes afterward and the digital canner has built-in timmer to do just that. I am trying to research to find if USDA or FDA has certified any of the Presto or All-American canners. NCFHP does not specify and only says to use a canner that is UL inspected for consumer safety, however, UL does not test the canning processing. If anyone has any resources on any USDA or FDA certifications of canners I would sincerely like the resource to add to my library of information.
You can use non iodized table salt for canning. The iodized salt reacts and make things cloudy sometimes. I am not sure of all the other reason they say not to use iodized salt, just always been told no.
Correct, USDA does not test any canners at this time even All American or Presto traditional canners. Presto says it meets guidelines set by USDA. USDA does not have the funding to test. Presto does however and is a partner with the National Center for Home Food Preservation. It is ashame that most of our safe canning recipes are 40-50 years old or more. There have been a few tweaked over the years.
We need test strips for these canning items, they make them for pool water, plants, lake water, ocean water please make strips for us to use to see when we open our jars and cans so they won’t kill us! Spread the word and start a movement, somebody wants to make money out there lol 😆
Nobody ever said it was. USDA does not certify canners any longer. What is said is it meets USDA guidelines. Presto has a very large R&D and is partners with the National Center for Home Food Preservation.
@@athomewithtatteredcrows3486 Actually You said it was FDA Certified at 16:08 in the video! Its effectiveness and accuracy has not been evaluated by any or the University extension centers that handle food preservation research and verification of processes.
@@athomewithtatteredcrows3486 BTW, I got one of these and have canned over 100 quarts of food so far. I love it because you don't have to babysit it while it's processing. For me, this alone is worth the price, especially if you're canning alot.
Correct, nobody has said this was certified. Presto says it meets USDA guidelines is all. Presto actually spends more time and resources into testing than USDA.
I can't stress enough that it is not usda approved. This coming from the national usda center . It says usda approved in the box but it is not amd many manufacturers say usda but is not. This is a problem for everyone's safety that uses it.
All well and good for those who want to use this canner, but I wouldn't trust anything digital, or with that temperature probe in the top. Digital things do go wrong, and even that probe could malfunction. Give me a regular pressure canner. If people cannot use one on their flat top stove, then just buy an electric hot plate.
To each there own. No USDA has not done any testing on this canner yet. However I do like the video SuttonsDaze did on it. She contacted the National Center for Home Food Preservation and got a very good reply. I agree with her that this unit is not fully tested yet. However, Presto us one of the leading companies for home canning. They do have a lot of in house testing that is not in government budgeting for the USDA. As far as a nontraditional canner, this is the only one I trust. One must decide wether this is right for them.
I love my digetal canner. I'm deaf. No more sitting in front of the pressure canner! So awesome. Great demo. Thank you!
I was afraid of canning but after watching you do this video, I think I could totally do it. It doesn't seem so scary now. You're an excellent instructor!
I LOVE my Presto Digital Canner! I have canned for years and never knew it could be so easy!!!!!!!!!
EXCELLENT 😇👍🏾
CAN YOU SHOW US MORE RECIPES WITH THE PRESTO DIGITAL CANNER ?
Thank you presto! finally a canner that will allow me to move away from the stove monitoring pressure. This is the greatest thing since sliced bread. To bad they are unavailable! I'll keep checking the website.
I have to say this is the video out there. I have gone through so many video’s and I got frustrated because I didn’t get it . Thank you for sharing this with us ❤️❤️❤️
Thank you! I just got one of these and was a little nervous to try it out. You made a great video!
Way to go Presto, A fellow canner loved her christmas 2023 canner, I've been hearing all about it's so easy just to small batch can for all of those leftovers because you never learn to change cooking from 4 to 2. I just ordered one on Amazon Prime Day, so excited.
psI have a 2012 glass cook top, a jet burner I got to can with 4 years ago and a free non electric pressure cooker. All for me, too much frustration getting water or pressure canner to temp!
one of the best videos on how to use this electric canner! you were precise and step to step was excellent!
I was glad to find your videos using this canner and looking forward to more.
Thank you for the informative demonstration, I just purchased one and am excited to get canning. Best of success!
I spoke to the test kitchen at Presto this morning and she confirmed what Jim Crandall says and that is the USDA does not certify/approve canners. As the USDA does not have any funding at the moment they cannot test the product. Presto has it's own test kitchen and that the canner has been tested for every situation that a home canner would have. My question was does the machine know that I am above 1000 feet. She said the temperature of the water in the canner has to reach 240 degrees before it begins the process. She said that would be a pressure of 11 for me - the same as a stove top canner. Unfortunately, the downer is that they are not available at the moment because people found out about the canner by word of mouth and they sold out. Presto is doing everything possible to obtain the parts to manufacture them, but because of Covid-19 that is very difficult right now. Hopefully by then Ball and the other jar and lid makers will be able to supply us with the supplies we need. My Ace Hardware says March.
Judi, were you able to purchase this machine? Ive been curious about how this machine knows what elevation someone is at as well and how would I know to change time according to this. Please let me know if you have any other information on this. Thanks! BTW with the Instant Pot Max you are able to put in the elevation you're in. (I don't have this machine)
@@patb6091 Not yet because it is pricey. The woman told me that it has to reach the safe pressure level before it starts canning. It would take longer for me because I have to add time when I water bath can. (I have not been brave enough to try pressure canning yet), If I don't make sense, please call them. They were very nice and she took all the time needed to answer my questions.
@@jmsva6914 you actually do not have to add more time. I am at 3000 ft myself. It sinces the temperature which is why we use higher pressurer. So for meats it calls for 10lbs at 90 mins for quart for most recipes. We adjust pressure for our altitude to achieve the needed temp. With the presto it still runs 90 minutes but auto adjust the temperature.
Thank you so much
I have been commenting as much as I can about this on this product.. my advise to people is do not is this. It's not safe.
@@athomewithtatteredcrows3486 This machine defaults to 15psi. That is my only complaint. It doesn't matter what altitude you are, it will run 15psi but it does regulate temperature.
I’m thinking about purchasing this as my primary canner! I’m a single woman so I think this would be perfect for me! Your video is so informative and helpful!
I just bought my canner, same one. I need to go ahead and start Canning with it. Thank you for this tutorial video.
Check out rose red homestead. She did extensive testing.along with ip max.both work great. She had error in one video but corrected it. I have to decide which one.thanks for your info
I sure wish you had more videos. They are the best out there
Thank you for the video, I have been looking to get into canning and this have given me a place to start. I hope to see more from you.
Canning is super easy once you get into it. I like to use reputable sources such as Ball Blue Book, National Center for Home Preserving, and various cooperative extension agencies. I just canned onions tonight and will be posting a video of that tomorrow. Welcome to the canning club!!!!
@Nytram Nytram4348 I ordered mine direct from Presto. They were about $100 cheaper than Amazon. I just kept checking the site every day or so. Canning supplies have been scarious lately.
There is little doubt in my mind that this canner will safely can under pressure. But just to be accurate, it is not USDA certified, they don't certify canners. Also because the USDA specs for a safe pressure canner don't YET substitute a thermal probe for a pressure regulation device such as a dial or weighted gauge, it technically doesn't meet all of the USDA specs. But again no doubt that it is a safe canner. In fact having a thermal probe directly in the lid is superior to a dial or weighted gauge. Well as long as it is accurate. Thanks for the video . You did a great job on it.
Hi Jim, I have done a little more research and yes it is not certified. As you mentioned, no canner is certified. What Presto says is it meets all USDA guidelines. This is a first for electric units. There are other cookers on the market that claim you can process in them but to my understanding, none have meet the guidelines. One said the Presto was FDA certified but not seen anything to back that up. Thanks for watching and the input.
Leisa @SuttonsDaze reads a letter, I forget who from (I think USDA) explaining that is Presto's creation of a label. It goes on to tell that it has NOT been tested. You can go watch the video, Leisa did a great job!
@@tonyaegan2480 the USDA hasn’t certified ANY pressure canners.
Rose Red Homested tested this canner with a temperature gauge she puts in one jar during processing...she collects the data afterwards and the canner far more exceeds getting in the kill zone for temperature wise...go to her channel and watch her vidoes on her tests...they are extremely intresting....i bought this canner..i was super scared to use it..i only used it once...scarred me to death...but i think im ready to face my fears!!!
@@ChildOfGod0777 I own this canner as well and love it. Got it last year and haven’t canned in awhile previously and then it was water bath only. I just made Rose Red’s tomato bisque soup and it was wonderful. Just did chicken soup also. Rose Red did 90 minutes in traditional pressure canner, but our Presto says best to cook the soup and then hot pack and pressure can 75 minutes. Just don’t add dairy or thickeners until after it’s canned and you open to eat.
I’m busy freezing, canning and now I just got dehydrator and drying potato slices and shreds for hash browns. I still have g. Beans waiting on the table. It’s a lot of work, but it is so much worth it without all the salt, msg and other crap,
Yes, the Presto is easy to run, no babysitting. I know it meets kill zone so I’m happy. And the advertisement on our Presto box says “It Meets USDA guidelines”. After Rose Red did her temp testing it’s good enough for me. It may over process a bit, but still better than store bought.
Love the idea of using tea kettle. What brand is the one you use and how many qts
It is always handy to have extra hot water ready to go just in case whenever you are canning. I got this one several years ago from Lehman's on a Black Friday Sale. I like that it was stainless. This one is a gallon size but if filled up really full I think it is closer to 5 quarts. Its "Whistler" is in the lid and sound like a train horn in the middle of an air raid LOL. I actually like the loudness of it because you will not forget about it if you walk off with it on the heat.
Thank you! I want one of these! I appreciate you showing us how it works!
Please please do more videos. Cook anything or can and I'll watch.
Have you canned meat in it. Thankyou for your information!!!
I have had this canner for 2 weeks and love it. Can I use half pint jars? I bought a box to pressure can some butter, but now I'm unsure of the jar size, may be below the water level. I'd really appreciate your. Tks
I just bought one of these canners. you've helped me a lot. your video has helped me a lot. thank you
The great thing is, recipes for canning is all the same. Wether you use this model or a stove top canner. I just used the canner for hit water bathing pickles.... Oh so easy. Happy canning!
Why don’t you have more videos on this canner?
Im wanting to can Milk, I have the presto electric canner, but Im needing it to be cold, come to pressure and then turn it off. can I do it in this canner? HELP PLEASE
Very nicely done! Thank you!
Thanks for this. Even though I have a regular Presto canner it hasn’t been used in a number of years and the Extention Service isn’t open to test right now. Besides that I can’t lift it when it’s full.😞
thank you. Excellent video.. I'm new to pressure canning. Is there anyway to be certain my food is safe to eat other than the seals popped and are flat seals. Should I boil the food 10 minutes before eating? I hope you can answer this. I can't find an answer anywhere. Thank you so much!
Hi! I'm just a random person, but I had the same worries. I recently opened a quart of chicken soup that I made in March and even though I knew I followed ALL the guidelines, and the soup wasn't old or anything, I was super-nervous because it was from my first time canning it. No one got sick or died. (whew) It was good. If you followed a reputable book, or a recipe from the canning and preserving site, ( I think it's called The National Centers for Canning and Preserving- they have a free PDF with complete details and pictures- or a Ball Book) then you should be fine. Take the ring off and hold the jar up by it and if it holds and the lid is down, it's good. Of course, I'm just a lay-person, and I totally recommend you listen to an expert or refer to a good reference book. Don't sue me. Storage is important, too. Cool and dark if possible. Also, go to the Linda's Pantry channel, she has tons of canning vids and has really been a wonderful resource for me since I'm new to canning also. Also Moorre2life, Our Half-Acre Homestead is awesome, and the Kneady Homesteader Channel. My favorites. Hope this isn't too long, or annoying. Good Luck!
@@sarahwhitney3618 Thank you. I followed instructions exactly. The seals are good and I plan to boil the food I canned for 10 minutes...I do hope it's safe. I followed everything like my life depended on it. lol
@@Carol-nv6py You're welcome. Check out those channels- they inspire confidence. They have lots of experience to draw from. Happy canning!
@@sarahwhitney3618 thanks again will definitely check out the suggestions.
@@sarahwhitney3618 You should check out Suttons Daze. I think you would love Leisa.
Are the potatoes smooshy after being canned
I love my Presto Canner!💕
I used water that I cooked them in,is that ok?
Thank you! I just bought this! Your great at explaining how to use. Keep up the good work! 🤗
If there's a malfunction in the machine while it's processing, how do you know it processed the food long enough?.
I started my canner with my jars in it to warm followed the directions and it started warming and the next thing I knew it was like smoking like a new appliance smell but it scared me. So I turned off. I am really upset setting here with green beans to can and terrified of my canner. Any clue why this happened?
In cleaning my Presto digital pressure canner for the first time use, the “positioning tab” on the lid, fell right off! Do you know if it is safe to can without it? I cannot find the answer anywhere! If you could help I would appreciate it!
The round black regulator weight thing that is at the handle? Yes that comes off. You start the unit with it off and add it after it vents 10 minutes then tell you to add regulator. If it is just that piece you dropped, should be good.
I've watched a few pressure canning videos and I notice that everyone uses plastic ladles, plastic funnels and a plastic or wood thing to get rid of air bubbles. Is there a reason to not use metal utensils?
Some believe metal can scratch a jar and create a crack.
@@dustyflats3832 Thanks
Seems there is some question about whether or not USDA has approved the canner. Apparently they have NOT tested it.
Just used our new canner & did potatoes (they were small cut them in half). Will dice them next time because they look pretty. Good video. Thank you. By the way where did you get the kettle. I like it.
I wish you would have shown the actual programming of the canner.
Do you have to warm the jars in the canner? I thought if you used cold jars and food then you always use cold canner (using jars that were previously cooled after sterilization).
Edit: changed jars to canner
Great question. I was wondering same thing.
Another TH-camr heard from Presto and said you MUST do the heating process, which is unfortunate for me since I mainly do raw pack canning.
Just got mine today. Canning some jars of water to test. They now include instructions to bypass the jar warm cycle which is kinda useless anyway if your jars are sterilized.
Some will fill the jars with the product and then heat both jar and food in heat cycle.
Great job explaining this. I understand more now. Thank you
I'm legally blind and I managed to get a presto pressure cooker and canner because I thought this would be easier way for me to can with my eye issues will your video work the same
I am new at pressure canning and bought this canner. I love it and it's simple, however, I'm not sure about the raw packing instructions for meat. Would love to see you raw pack some chicken. I tried it and as soon as I put my jar back in the canner the bottom of the jar broke. Maybe I need to let the chicken set at room temperature for a time but not sure how long. Great video, very informative!!
Yes thermal shock is the biggest cause of jar breakage. Really cold meat going into a very hot jar then back into hot liquid... It can stress the glass and cause a break. I would let meat sit for about 20-30 minutes. Chicken can safely set out for up to 2 hours. You can also let the jars cool some after you take them out. I will try to do some videos next time I raw pack.
I put the meat into the cold jar. I do not learn up jars at all Just make sure not to put jars on the bare bottom, but on the rack no cracked jars so far. One more thing, do not close rings too tide, till first resistance or some people called finger tide.
Neither the FDA nor USDA certifies products. Presto states that the unit can be used to meet USDA guidelines but that's their opinion. Look closely at the USDA label on the box.
Whether you are right or not I read it myself I heard it myself that’s USDA approved of it same with my steam canner it is approved
Sorry but the USDA or the FDA do no approve or certify home canning equipment. The Canner does meet the USDA guidelines.
Do you use the canning rack?
Do you need to place the lids in hot water before placing on the jars?
Nope, and ball does not recommend it any more either. It is a step they have omitted from all of their new instructions.
Do they come out completely
Cooked for mashed?
Very nice video thank you. What vegetable dicer do you use?
Thank you, I hope to be making more canning and cooking videos soon. I am working on a video now about my results, success, and personal opinions about this canner. As for the chopper, for these potatoes I believe I used my Valdia Chop Wizard. I have a couple different ones that I have had for years and they do a simple great job. I just recently got the chopper for the Kitchenaid Mixer. I might do a video comparing the two.
Did you use the asorbic acid it asked for?
Keep stocked up, Jars Locked and shelves loaded with goodness, thank you Patriot.. HOLD THE LINE!
I've got this canner and am getting ready to use it for first time. Does this "warming" feature "sterilize" the jars. I can't find ANYTHING anywhere that says this or whether to sterilize the jars first. Thanks
It doesn’t sterilize the jars but they will become sterilized once it goes through the pressure canning process.
Is there someway to adjust for altitude?
Not needed. I am high altitude myself. It goes by temperature. For safe canning, you want temps between 240-250 degrees. You apply pressure along with heat to reach these temperatures. This unit automatically adjust to do that according to the tech people I have spoke with at Presto.
I thought the instructions said to take one can out at a time, drain the water, fill it and put it and then move to the next can and repeat.
What size canner is this? 12, 16, 21 etc??
Thanks for your video. Have you made tomato sauce (no meat), and if so, did you add lemon juice or citric acid per the instructions? I’m trying to figure out why this is needed for tomato sauce, but not for other vegetables.
Use the citric acid,some do lemon juice.Its for the proper ph of tomatoes.
It’s because the other veggies are pressure canned. Tomatoes I believe are water bathed. Definitely use either to maintain acidity as some of todays tomato varieties are breed for lower acid. Other recipes include vinegar like pickled recipes don’t call for citric acid or bottled lemon juice because they contain vinegar that is 5% acidity.
Will these potatoes taste the same as if they were just cooked or will they taste like grocery-store canned potatoes?
I think they taste like fresh cooked, nothing like a store canned potato. I get the big bag of Russet Potatoes from Sam's and they have almost a baked potato taste to them.
Can you show how soft they come out? Can you do more videos
Great video. What kind of vegetable dicer did you use?
Thank you for not claiming this is USDA approved like all the other video makers. Your video is not misleading. I suggest everyone who wants to can to buy the USDA canning guide. It contains all the approved methods and times for safe canning. Their instructions are the only approved canning times etc.
he did say it was USDA certified at the end of video...USDA does not certify ANY canners. He may have been talking about the canning process itself tho...no, I went back and looked at the video again...he did say "this unit is USDA certified".
It meets USDA REQUIREMENTS according to Presto.
Just got mine today. Canning some jars of water to test. They now include instructions to bypass the jar warm cycle which is kinda useless anyway if your jars are sterilized.
What are the instructions to bypass? Great for cold packing methods.
@@athomewithtatteredcrows3486 Press > to start. Press > again to start WARM. Press > again and hold for 5 seconds until it says HEAT.
After canning the potatoes aren’t they fully cooked?
Yes they are. Just with like any home canned items, besides jelly and pickles, you should heat them for 10 minutes.
Works and looks great doing it
Great video , what else did you make? i just got mine in the mail today and can't wait to use it...do you have more videos on other things you have made?
This was my first video I ever made. I want to start making more to share my love of cooking and canning and things around the home. I plan on doing onions this week. I might make a quick video on that.
Good job. Please make more canning videos.
I'm at 7000' elevation. Does the pressure stay consistent at this elevation?
Checkout RoseRed Homestead channel about how she tested the Insta Pot MAX with a scientific tempature logger with it. She has been canning for 50 years and totally understands the Importance of canning temperature and elevation. She lives at 5,000 ft elevation. She has not been able to test it above her elevation though. Still a very interesting & informative video!
Do you put the canning rack in the bottom on the pot first or do you not use it?
Always use the canning rack that comes with the canner 🙃
Hi I’m a new subscriber looking to purchase a canning set up. Is there a favorite from all the different canners that you have? Thanks so much for the video.
The biggest part is your budget. Presto make a good all purpose canner that you use on your stove. It is the more budget friendly. It does have a gasket that has to be replaced every few years but usually only about $10. All-American make a great canner that has a clamp on style lid that does not use a gasket. It is a little more heavy duty and thicker. Function wise either one will do an excellent job. Each company has different size. If you have a microwave over the stove, make sure you have height clearance. A standard canner should hold 7 quarts or 12-13 pints.
thx for the video , can you cold pack meat with this canner ?
You can use any approved safe canning recipes in this canner.
@@athomewithtatteredcrows3486 thx for your answer . I am looking forward to more of your videos.
Thank you! I love this canner. Can you tell me where your purchased the funnel you used to put the potatoes in jars. Thank you.
The funnel is Prepworks by Progressive Canning. I got it on Amazon for about $8. The Canning Scoop by same company came from Amazon also for $7. Love how large it is but easy to use and with the contour front you can get into the edge of pot when you are about empty.
Very well done. Thank you from a newby.
Please watch the video by rose red. She uses a device that accurately records the temperature inside the canner and this canner did not get anywhere near the correct temp for safe canning meat.
Not true. She canned Chicken and Hamburger and it did well.
Try finding one. EBay auctioned one off for 475.00. The company makes a multi pressure cooker/canner that is not the same, but looks just like it. Sent back to Amazon...just not the same.
Does the non-stick interior concern you?
It does not for me personally, especially since food does not come into contact with it. Durability looks good. The rack inside has some little not scratch feet on it to protect some. There is always something people are going to be concerned with.
At Home with Tattered Crows Thanks. Great video.
My non stick has started to come off. I have been using it all summer, and it's just starting to peel. I agree, food does not come in contact with it so I just keep on keeping on. I love mine. I will be using it in the garage to keep the house cooler by not using the stove!
@@knittingmum3657 I would call Presto. I bet they would love to know about it and would replace it.
Thank you, very ear explaintion.
It does the job. Excellent product.
Thanks for the video! Have you tried canning any meats?
I have done pork, chicken, and broths. So easy!
Excellent directions
Amazing!!❤
Thank
Love it looks good
The NCFHP does has not approved this canner. The USDA stamp on the box is not their official stamp.
Correct as the USDA does not approve ANY canners. Presto does not say it is approved but only that it meets the guidelines set by the USDA. Judi had a great comment below about answering some of the questions straight from Presto.
@@athomewithtatteredcrows3486 I think they mean their recipies meet the guidlines.
Thank you!!
I'm sorry, maybe I missed something. Why did you put water in the jars? Was it to sterilize the jars? Thank you in advance. Keep making videos.
The first step is preheating and sterilizing the jars. You put water in them (about halfway or so) to keep them from floating in the water in the canner. The canner preheats the jars. This is a good step to help prevent thermal shock. Sometimes you hot pack jars, you are putting hot food in the jar. If you put hot food in a cold jar, you take a chance on cracking a jar because of the temperature difference. Many people skip this step in traditional canners. I like this because I know my jars are sterilized, everything is preheated and ready to go.
When pressure canning the USDA says you do not need to sterilize your jars just wash and rinse them. How about if you are RAW packing your food?
@@athomewithtatteredcrows3486 The jars get sterilized in the canning process, so sterilizing ahead of time really isn't necessary. Just wash and rinse well.
@@chetgravatt9562 You are right, and I guess if raw packing, you would then need to let them cool and start with a cold canner. I wouldn't trust anything digital, or even that temperature thing on the top. Things do go wrong, that's why on the canners with dial gauges you are supposed to have them checked every year before canning season.
I always heat my canning jars in the oven.
THANKS FOR THE GREAT INFORMATION MANY BLESSINGS
Hello are you planning on making anymore videos? I have a few questions on how canning is going for you in the Presto so far.
Well explained
It does not have the USDA endorsement they just put it on the box themself. Watch Rose red homestead, she tested it and it only works on a few items and only if you do not quick vent.
Yes, Rose Red did a very in-depth video, I like her channel a lot. She showed how most of the tests she ran, the food made it to the required temperature. Yes, it was at the end of the cycle. This is the same in traditional canners too. No canner is supposed to be a quick release. All canning instructions for both this canner and traditional canners say to let the temperature come down on its own. You are then to let it stand for 10 minutes afterward and the digital canner has built-in timmer to do just that. I am trying to research to find if USDA or FDA has certified any of the Presto or All-American canners. NCFHP does not specify and only says to use a canner that is UL inspected for consumer safety, however, UL does not test the canning processing. If anyone has any resources on any USDA or FDA certifications of canners I would sincerely like the resource to add to my library of information.
I have Real salt, is that ok to use in canning?
You can use non iodized table salt for canning. The iodized salt reacts and make things cloudy sometimes. I am not sure of all the other reason they say not to use iodized salt, just always been told no.
USDA has not tested this canner. The USDA logo on the box has been created by Presto and is not an official USDA logo.
Correct, USDA does not test any canners at this time even All American or Presto traditional canners. Presto says it meets guidelines set by USDA. USDA does not have the funding to test. Presto does however and is a partner with the National Center for Home Food Preservation. It is ashame that most of our safe canning recipes are 40-50 years old or more. There have been a few tweaked over the years.
Thanks
We need test strips for these canning items, they make them for pool water, plants, lake water, ocean water please make strips for us to use to see when we open our jars and cans so they won’t kill us! Spread the word and start a movement, somebody wants to make money out there lol 😆
16:06 Not saying it's a bad unit but it's NOT FDA certified.
Nobody ever said it was. USDA does not certify canners any longer. What is said is it meets USDA guidelines. Presto has a very large R&D and is partners with the National Center for Home Food Preservation.
@@athomewithtatteredcrows3486 Actually You said it was FDA Certified at 16:08 in the video! Its effectiveness and accuracy has not been evaluated by any or the University extension centers that handle food preservation research and verification of processes.
@@athomewithtatteredcrows3486 Well, if you read my comment again, I didn't say "USDA" but "FDA" which again you stated at 16:06.
@@athomewithtatteredcrows3486 BTW, I got one of these and have canned over 100 quarts of food so far. I love it because you don't have to babysit it while it's processing. For me, this alone is worth the price, especially if you're canning alot.
USDA does not endorse any form of pressure canner.
Correct, nobody has said this was certified. Presto says it meets USDA guidelines is all. Presto actually spends more time and resources into testing than USDA.
I can't stress enough that it is not usda approved. This coming from the national usda center . It says usda approved in the box but it is not amd many manufacturers say usda but is not. This is a problem for everyone's safety that uses it.
It does NOT say it is approved on the box. That's just people not reading carefully enough. Is says it meets USDA guidelines. Not the same thing.
Its not USDA certified! It JUST says it MEETS its safety guidlines for canning. Its not great for thick, viscous recipes.
All well and good for those who want to use this canner, but I wouldn't trust anything digital, or with that temperature probe in the top. Digital things do go wrong, and even that probe could malfunction. Give me a regular pressure canner. If people cannot use one on their flat top stove, then just buy an electric hot plate.
To each there own. No USDA has not done any testing on this canner yet. However I do like the video SuttonsDaze did on it. She contacted the National Center for Home Food Preservation and got a very good reply. I agree with her that this unit is not fully tested yet. However, Presto us one of the leading companies for home canning. They do have a lot of in house testing that is not in government budgeting for the USDA. As far as a nontraditional canner, this is the only one I trust. One must decide wether this is right for them.