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Thank you for this video! Safety first! You are correct, I now follow your channel because of the previous video you did on the safety of the Nesco/Carey canner. I love mine!
Janet, so glad to have you here! I know a lot of people who use the Nesco/Carey canner won't agree with me on this, and they are certainly entitled to their opinion. I just couldn't shake that discomfort, especially with there not being one set of instructions on how to do it properly.
Another excellent video. I have a Nesco Smart Canner and am always on the lookout for more videos using it. I think the company was sloppy and unprofessional in writing the manual. They should have used someone like you to write it.
Izzynbuddy, I just love you! I agree that they did a horrible job with the manual. The thing that makes it even worse is that the earlier versions said to use only 4 cups of water (when pressure canning) instead of 8. It also said to move the valve to airtight as soon as it says E10 instead of waiting for E0. My manual says 8 cups of water and waiting for E0, and it makes sense to me, so that's why I follow it. From what I understand, if you're pressure canning something with a longer processing time it could go dry with only 4 cups of water, so they changed it to 8. I also think the instructions to wait until it hits E0 to change the valve to airtight makes sense since it closely mirrors what you do with a stovetop canner. I'm really getting off topic here, but due to the different manuals, there is always debate on these things. I've had people tell me that I'm doing it wrong because their manual has different instructions. I'm not blaming them, but I do blame the people who put the manual together! Thanks as always for your support.
OK, so the sad thing is that they made a new booklet and I have it and there are differences. 8 cups not 4 of water for pressure, close the vent after the E count down not before. And no real instructions of what the "low" pressure is used for with times.. I know I'm really new to all of this but so far I haven't seen anything else, at all, for low pressure! I actually thought that "low" must be for slow cooker setting, just like I am sure "steam" was only for steaming veggies {not in jars}. I love the way you think and I appreciate that you would post this for the safety of others. As a matter of fact the booklet has a chart of steaming time for veggies. The other thing I want to mention is that I thought that the real steam canners have a pressure gage in the knob at the top so you are sure to have the correct pressure for your altitude. So does that make them a pressure canner or just a higher temp. for boiling water? Oh, by the way did you know that our Nesco may or may not go to or finish the E10 count down if it is already up to temp for the next stage in processing? This happened in the first and second time I used mine this last week, so I called customer support and that's what they told me and she did say she asked her supervisor. Then I saw it in the booklet. Anyway thanks for posting exactly the post I needed to see at just the right time!
Hi Susan, Thanks for such a great comment! The booklet I have also says 8 cups of water, and the same as yours for when to close the vent. From what I understand, with recipes that had a longer canning time, the canner could run dry with the 4 cups of water, so they changed it. In terms of changing the vent to airtight as soon as it is at E10, I like that because it more closely mirrors the process for a stovetop canner. With stovetop canners, you wait until the vent has been coming out for 10 minutes before putting on the weight. So I like waiting until it hits E0. I think the only thing low pressure is used for is for water bath recipes with jars that are too tall for water bath canning. That is how I use it. And I set whatever time the recipe says for the time. (An exception is that I have to add 5 minutes to the processing time due to my altitude.) So basically, I use the water bath recipe time, but the process/instructions for pressure canning. Now maybe you can use low pressure for cooking, but I've never done it. There is an actual slow cook button, so I would use that if I wanted to use it as a slow cooker. I've never actually used it for cooking, so I don't have experience there, but I'd kind of like to experiment with that! Regarding real steam canners having a pressure gauge what I think that is is a temperature gauge. But you are right that it's related to altitude. This is because water boils at a lower temperature (and steam is also at a lower temperature) in a higher altitude. Since it's just a temperature gauge, you can only use it for steam canning. I have heard that with the Nesco it may skip to E0 sooner rather than later. I don't believe that has ever happened with me before, or if it has, it's when I wasn't standing there watching it, like I have a tendency to do! I guess in this sense the smart canner really is smart, and can detect when the canner is ready to move to the next cycle. I appreciate all of your kind words, and you are very welcome!
I understand why it may not have finished the E10 countdown. The water was already really hot and the air had exhausted from the canner. Same thing happens on my Presto stove top canner if I get the heat way too hot. The pressure indicator pops up early--less than 10 minutes to exhaust the air. I usually put the "jiggler" on it that happens.
I'm so happy that you are making the Nesco smart canner videos I find you are very knowledgeable about Nesco smart canner .I've only been canning for a year and a new owner of Nesco smart canner the manual doesn't have enough information I've called customer service they were kind but didn't really know much . So I stopped canning for awhile then along came your videos . I've been watching .
Glad it was helpful! I agree that the manual leaves something to be desired. I do find that it helps if I take it step-by-step, but I have to really think about it since the instructions aren't written very well.
I found this video because I had the exact same questions you did. I appreciate the candid answer and after your explanation you have convinced me to continue with water bath until/if Nesco updates. Thank you.
I water bath canned wide mouth pints in the Carey canner and the power totally shut off 1/2 way through the processing time, I noticed the steam sound stopped and went to check it out, no power at all to it, changed outlets , had my husband help me, unable to get power to come back on at all. Called Nesco/Carey company and the canned must have gotten too hot! It has a sensor that will totally disable entire thing! They sent me a new canner, because it was only 2 months old. I have decided to stick with pressure canning only with it, and I have used it almost daily for that, if I need to WB I will do it on my stove 🤓 thank you for your information, I have been interested in trying steam canning with it but could not understand the instructions.
Julie, so sorry to hear you had this problem! I'm glad they sent you a new canner. I haven't had the problem with water bath canning, but it is easy enough to do with other pots on the stove. I'm glad to hear that pressure canning has worked well for you! Thanks for commenting and for your kind words!
My Carey-branded Smart Canner is well-used and beloved. I have made dozens and dozens of pressure-canned meals for my own home and to stock the pantry of an elderly relative. I also enjoy success with a 6qt PowerXL multicooker for smaller pressure-canning jobs. I have never done steam canning, have no room for another appliance, so I've not pursued the idea. Water use is not an issue in my area. Now, I may reconsider. The manufacturers' instructions for waterbath canning in both the Carey and PowerXL, and now the Nesco, are vexing and confusing. I have not dared to try it since my stovetop/stockpot method is so reliable. Your video has totally illuminated all the issues, especially concerning the use of low pressure with taller jars. I'm very much looking forward to using my Smart Canner for pickling some organic PEELED garlic, recently found at Costco. I'll use my 8- and 12-oz jelly jars in a water bath with confidence in my favorite canner. I'll save the steam canning for another day. Many thanks!
Hi, I’ve commented before on your excellent video, and am watching it again, now that I’ve used my Carey smart canner a bit more. I believe Carey/Nesco instructs us to use wide mouth pint jars to water bath can, because in order to cover the jars, the volume of water needed practically overflows the canner. I find that it’s very difficult to remove wm pints if 5 of them are processed. It’s such a tight fit! So, in the future I plan to use the regular mouth jars, and low pressure, as recommended. I’m going to do more research about steam canning, but this low pressure method pretty much sounds like steaming to me. Thanks for being objective in presenting your video. I don’t know how long the Carey/Nesco has been around, but the instructions have been updated to use 8 cups of water, instead of 4 cups for pressure canning. If steam canners have only been approved since 2015, perhaps Carey/Nesco had not even considered it, if this canner was marketed prior to then.
The USDA does not recommend electric pressure canners. Dr. Pam Cantrell on "RoseRed Homestead" has tested the Nesco, IP electric canner, and Digital Presto canner. She uses a tool which measures the temperature inside of the canner which determines if the canner has reached the desired temperature. The tool is placed inside of the jars to be canning. Once it is removed, it is attached to a computer and produces the desired data. Dr. Cantrell shares the data with the audience. The important information that she shares indicates how long it took for the temperature inside of the canner to reach the "kill zone" for the spores. The Nesco was far better than the Digital Presto. The Presto didn't fare too well. She also discusses the Utah study and mentioned the same topics that you did regarding the results.
After Dr. Cantrell's study resulting in a negative review of the Presto Precise electric canner, I contacted the Presto Testing Kitchen. Presto's Test Kitchen is an actual laboratory staffed by credentialed Master Food Preservers dedicated to testing recipes for food safety as well as developing new canning recipes. A temperature data logger is also used in their laboratory to establish data for developing safe canning temperatures and their findings were at variance with Dr. Cantrell's. Keeping in mind, data loggers must be periodically recalibrated. I asked for a physical copy of their data and they kindly e-mailed me their findings which showed that the foods they tested rose to safe temperatures in the Presto Precise. This site and Carol - Thrifty Chic Housewife, in my opinion, are the two best canning sites on YT, and I own a Presto Precise.....go figure. Carol only processes with an All-American and a steam canner........go figure again.
Dr. Cantrell’s research is what I based my decision in when debating whether or not to buy a electric canner, and which one I ultimately decided on (Carey)..
I have had the Carey since 2017.. and my opinion it is top notch over the presto electric. It's not a one trick pony and you can buy three versus one presto electric.. Happy canning everyone.. oh and yes, it far surpassed the presto electric in Independent testing by Rose Red ♥️
I have the Nesco and wanted to steam can tomatoes…because of the lack of i formation I decided to pressure can them and they turned out great. The Amish steam can everything and it seems to work for them.
Thanks for sharing. I actually recently posted an updated video, where I share how to steam can in the Nesco in a way that fits with USDA guidelines: th-cam.com/video/o6-fK6PNQE8/w-d-xo.htmlsi=I5HSr440GRk_Mgxd Interestingly enough, in most recent version of the Nesco canner manual, it address steam canning - and says to use the Low setting. So they still, as of July 2024, do not recommend steam canning in the Nesco, using the WB/Steam function. Here's a link to that manual: www.nesco.com/wp-content/uploads/2024/07/NPC-9-CUG-2024.pdf So take that for whatever it's worth. I do feel better steam canning now that I better understand how to properly do it (with the jars above the water, as you'll see in my video). But the company still clearly doesn't recommend it.
I find you very sensible. I bought the Carey brand of this canner so that I can pressure can. In Canada it seems no one calibrates the guages for the stovetop canners, so I was intrigued to hear about electric canners. I can't wait to receive my canner. I want confidence in the safety of food I preserve, especially if I have occasion to share it.
Thank you for your video. I have only had my Nesco canner for a month and have only used it as a pressure cooker. My mother stopped canning and went to freezing our meats and veggies when I was too young to help her can. So I don’t know much about canning. Since I have a Nesco canner I’m looking for videos of people who use this canner.
Thank you so much for this review. I’ve only recently heard of steam canning, so I am not yet intrigued. Having water bath canned all my life and recently been pressure canning with both manual canners and my Carey (Nesco), I feel the way that you do. I’m personally not comfortable with steam canning in this machine (yet). I have not yet waterbath canned in it but have been quite successful with pressure canned foods and I love it. I live in a desert community, so any additional steam venting, water loss and humidity are rather welcome. I’m a small batch canner now and I appreciate your logical approach. Since I don’t “understand the science“ as well as some of your subscribers, I’m going to stick with my own common sense and understanding of the instructions on this machine. Good luck and happy canning!
You're very welcome! I think we have similar approaches to canning. I think people like steam canning because it uses less water and because of that is more efficient. And maybe someday Nesco will recommend it and put out proper instructions. In the meantime, I'll just pressure can and water bath can. Once you water bath can in the Nesco, I'm sure you'll enjoy it.
Is there an updated/correct manual online to download? I just ordered this electric canner, and wonder if I will receive the most current manual. Thank you.
Great video. You may want to note there is a new version of the Nesco manual dated 2/26/2021. Haven't had a chance to see what has changed, but the Food Preservation section starts on page 10, so there seems to be additional information in the new version.
@@StockingMyPantry I scanned the two versions I have (2/26/2021 and 12/9/2019) and found noting substantive on the topic of this video. However, I think your point about manufacturers' need to limit liability is very much part of this discussion. I'd argue that for such a potentially dangerous appliance (steam under pressure, food-borne illnesses, etc.), the poorly-written and confusing instruction manual does create significant liability for Nesco. I really love using this canner and think it is well-built and designed, but Nesco would be wise to do a much better job explaining how they intend it to be used. A few TH-cam videos would suffice.
@@BillAckerman I agree that the manual isn't the best. And it doesn't help that older versions of the manual say to use 4 cups of water when pressure canning instead of 8, and to switch to airtight when it shows E10, rather than waiting for it to countdown to E0. These differences cause a lot of debate on TH-cam, in FB groups, etc. I also briefly looked at the new manual that you mentioned and don't see any significant changes. I specifically looked at things like the canning instructions, which I'm most interested in, and also looked to see if it now has steam canning instructions, that are still not there. I'm planning to make a couple of videos in the future going step-by-step over instructions, since the manual leaves something to be desired. Thanks for your comments.
Quick question if I may, for those of you who use the Low Pressure instead of Water Bath to do larger jars. Do you feel your food product gets cooked too much since it spends more time in the canner? The reason I ask is with normal WB canning you can simply remove your jars when the appropriate amount of time has elapsed. Then they merrily 'pop' as they are cooling which is a lovely sound. But I don't think you can just remove the jars from the Nesco/Carey until the pressure goes down by itself and sometimes this is 30-60 mins or more. Any thoughts on this? Thank you in advance!
Great question, Janet. I do think that if you use the low pressure setting with smaller jars, you can see a difference in texture. This is both due to the pressure and longer processing time. Having said that, I haven't seen a difference even with smaller jars, but some have reported that. The good news is that with low pressure, it doesn't take as long for the pressure to come down as it does with high pressure. You are right, though, that you do have to wait for the pressure to come down, and because of that there is a longer processing time. Overall, I think it's best to use the water bath setting for anything that can be covered with water, and the low pressure setting for taller jars that you can't cover with water. That seems to work best. You might want to experiment with smaller amounts to see the impact on your recipes. As an example, maybe just do a jar of something using low pressure (put water in the other jars, just to run a full canner). You can then see how the particular thing did with low pressure before you run a canner full of it. That way if you don't like the results, you don't spoil a whole batch.
@@StockingMyPantry Good point - with low pressure, it doesn't take as long for the pressure to come down as it does with high pressure. Thank you for your thoughtful feedback. 8-)
I would really appreciate a explanation on what the LOW pressure canning is used for..I have been told that LOW pressure setting is about 5lb pressure AND in my manual is says i can use LOW to steam can the taller QT jars that can not be water bathed, and that LOW can be used to pressure can high acid foods like pickles jams and jellies.. THANK YOU🙏👍🏻🙌🏻🙌🏻😊
Great question! Yes, you can use low to water bath/steam taller jars, since they are too tall to cover with water. You can do the same for smaller jars, and I have done that without any problem. However, some have said that with the smaller jars, it can change the texture of what you are canning, so perhaps it depends on what you can. So for smaller jars of high acid foods, I use the water bath setting.
Thanks, Deb. No worries on missing the live! I probably need to figure out the best time to do these. And I agree about being safe! Thanks for stopping by.
Wow! Thank you Thank you Thank you!!! for explaining the poorly written manual. I assumed steam was steam canning! My salsa and applesauce I steam "canned" last year have not made us ill in the past year😳 but I will water bath can from now on. ❤❤❤
Great information! I just posted a question about using low pressure for canning, specifically cranberry juice in quart jars. It made sense to me, so thank you! I don’t fully understand the science, either, but low pressure temps are a bit higher than WB temp.
Yes, not fully understanding the science is why I just adhere to the manual! At least they give us a way to WB quarts, so there really isn't a reason to take a chance on another way that may not be safe.
@@StockingMyPantry I do have the IP Max and I did simple tests with low pressure. The temperatures were consistently averaging 220 degrees, 218-223 range. I feel good about that! My cranberries may not be pretty, but the juice, I am certain, will be fabulous!
@@JoAnneM1963 thanks for sharing your tests with the IP Max! I recall that at least in one video, I saw Rosered Homestead use low pressure instead of water bath (using the IP Max), and she was pleased due to the higher temperature. The only thing is that I have heard that texture can be impacted with smaller jars. For instance, the texture may be off on using low pressure on half pints of fruit. Otherwise, I think it's a good option, for sure. I'm glad that it's available!
Great observation! You are absolutely correct about steam canning being just for high acid foods, and carrots are low acid and need to be pressure canned. You guessed right, about the vinegar! This was a recipe from one of the Ball canning books - dilled carrots or something similar. Lots of vinegar!
You're very welcome, Mickey! My hunch is that it's probably okay, to do, but I don't see any good reason to take chances with it, especially since there are safe alternatives.
Has anyone ever pressure canned broccoli? I love my Nesco canner...still learning how to use it.... It seems like the tube videos and our learning as we go are the only way...No real book! Thank you for your videos...
I agree about the instruction book! I'm thinking about doing a video where I walk through the instructions and demonstrate each step because it can be hard to visualize exactly what to do. I haven't ever canned broccoli. I would be concerned it would turn out mushy. I have had good results with dehydrating broccoli. Here's a video I did on that: th-cam.com/video/b4m8xWWSrL0/w-d-xo.html
@@StockingMyPantry yes how are you doing? I'm from Africa Uganda have you ever visited in Africa? I would like to connect as family and see my work I do, may be you will like it ,I do work for helping children orphans and some from the street ,
I am guessing that the "low pressure canning" is for the same purpose the rest of us are using "steam canning", and Nesco is just not calling it "steam canning" so that people will not be tempted to use the "steam" setting. When you called them, did you ask them what the low pressure canning was for then?
Maybe, but I've used both the water bath/steam setting and the low pressure setting, and the low pressure setting "acts" very different than the water bath/steam setting. For instance, you switch the valve to air tight (instead of leaving it on exhaust), after processing you have to wait for the pressure to come down before you can open the lid, etc. It's an entirely different process than water bath canning or steam canning. I believe low pressure is 6 pounds of pressure, so it truly is pressure canning, instead of water bath/steaming.
I think the low pressure setting is for when you are using the appliance as a pressure cooker, rather than as a canner. The “rice” preset on my Instant Pot uses low pressure, rather than high pressure.
May I ask you to clarify your comment? Are you meaning to say you use '8' cups of water or are you saying you only use a (1) cup of water, you use the low-pressure setting rather than the WB/Steam button, and you leave the steam exhaust open...while using whatever the water bath processing time is? (and of course, using water bath recipes) I'm spanking brand new to canning and just got a Carey, and trying to learn everything I can before jumping into actually starting
That is definitely a nice feature! I've considered getting one myself, but don't have the space for an extra appliance. I do like being able to can quarts (even though I mostly do pints!), so the Nesco was a better option for me. Having said that, if my current Instant Pot (not a Max) ever breaks, I know what I'll be replacing it with!
But isn't it true that the temperature is only measuring the inside of the canner, not the very center of the food in the jar, which is the important reading for the "kill zone".
@@JaxVideos great observation. I recommend checking out RoseRed Homestead's channel for the testing she did regarding the kill zone in the center of the food. She is testing various canners, including the Nesco. I think you'll find her tests interesting and helpful!
Page 7 lists LOW PRESSURE CANNING/STEAM CANNING , my Nesco’s book has instructions and page 6 different instructions for just water bath canning. Don’t know why your book omits the page 7 that mine has
I actually talk about this in the video as an option. However, when I made this video, the manual was different, and it didn't list it as steam canning. But I do talk about using the low pressure setting in the video. Perhaps you just missed that part.
Great question! Closed. You handle it just like pressure canning, but with low pressure, it is only 6 pounds of pressure. Follow the instructions for pressure canning, but use the same amount of time as you would according to the water bath recipe.
@@StockingMyPantry Thank you for your prompt response.. I have had this beautiful canner since the year it came out. I have to tell you I have always steamed with the vent open.. I also use my stove top pesto 23 q as a steam canner. I guess I'm a rebel at heart..
@@tawnymccullough7919 I totally understand, because I lean that direction as well. However, lately I've felt compelled to focus on more approved methods. Too many people depending on me to take chances!
If someone has a data logger to measure the temperature and length of time the food is within the “kill zone” that would resolve the safety issue regarding steam canning high acidic foods.
Carrots, like all vegetables, are a low-acid food. In order for low-acid foods to be safely home-canned without any additional acid, they must be heated to 240 degres F, in order to kill harmful bacteria and spores; heating to this temperature requires a pressure canner
True, but these were pickled, with lots of vinegar -from the Ball Book of Home Preserving. So no pressure canner required - it's an approved water bath recipe, which I mentioned in the video.
@@jackscrafts9202 No problem at all! The carrots probably weren't the best thing for illustration purposes, but they are the only thing that I steam canned, so that's what I showed in the video. Your point was an important one, because some don't know.
That must’ve been a pickled type of recipe you’d need vinegar of course to do it to begin with. Not sure why you would bother if you didn’t trust the method but it is what it is lol 😂 we all have our reasons I guess. I never bother to cut corners save water or less time no reason to me for that. Many people prefer it an they can do what they will but if my gut has always said longer I go longer as my nana always taught me sometimes you need to go with your gut. Rosered homestead has done wonderful videos documenting an showing kill zone an how it’s all done which is why I finally got one. I love it because I do not have time to watch my stove like a hawk right now an do all the canning I have to. I enjoyed your explanations I’ve come to the same conclusions by calling an reading the information as it’s presented I feel confident in the canned sn if they change an have approved methods that aren’t yet discussed, well fabulous then I’ll adjust if need be until then I’m following my gut an going with what is presented by them thank you
Carrots are a low acid vegetable that has to be pressure canned! You would not want to water bath or steam can low acid vegetables unless they are pickled. Having said that, some countries do water bath low acid because they do not have pressure canners. However, that requires water bathing it for hours for one batch. No reason not to high pressure can carrots for the proper time and weight for your altitude.
@@StockingMyPantry My kind of carrots! Yum. I have been pickling raw asparagus and an addicted to it! Yum, yum. I ought to consider pickling carrots. 😋
Today I am waterbath canning pint jars of pickled beets. Then, I will be using the low pressure mode to can quart jars of pickled eggs. The manufacturer has probably not done the necessary testing of this appliance, in order to advise about steam canning. That would be irresponsible, and the product was not designed or intended for use as a steam canner. I am a scientist, I understand data, research, testing, and repeatability. When the manufacturer specifically states what the canner was designed to do - I’m inclined to believe them. Pretty simple.
Wendy, thanks so much for your comment, and for weighing in as some who has a scientific background. I definitely feel we should use devices the way they were intended.
@@StockingMyPantry Success! I changed my mind about using quart jars to can the pickled eggs. I stuck with the pint jars and water bath mode. Wide mouth pint jars are a very tight squeeze, however. Regular mouth work best.
I posted a reply I received from Nesco regarding steam canning. I emailed them for further clarity and official instructions. Will you please just delete this and my previous comment.
Thanks for watching this video! Use the coupon code TH-cam10 to get 10% off my canning planner printable set! stockingmypantry.com/canning-planner-printables
Thank you for this video! Safety first! You are correct, I now follow your channel because of the previous video you did on the safety of the Nesco/Carey canner. I love mine!
Janet, so glad to have you here! I know a lot of people who use the Nesco/Carey canner won't agree with me on this, and they are certainly entitled to their opinion. I just couldn't shake that discomfort, especially with there not being one set of instructions on how to do it properly.
Another excellent video. I have a Nesco Smart Canner and am always on the lookout for more videos using it.
I think the company was sloppy and unprofessional in writing the manual. They should have used someone like you to write it.
Izzynbuddy, I just love you! I agree that they did a horrible job with the manual. The thing that makes it even worse is that the earlier versions said to use only 4 cups of water (when pressure canning) instead of 8. It also said to move the valve to airtight as soon as it says E10 instead of waiting for E0. My manual says 8 cups of water and waiting for E0, and it makes sense to me, so that's why I follow it. From what I understand, if you're pressure canning something with a longer processing time it could go dry with only 4 cups of water, so they changed it to 8. I also think the instructions to wait until it hits E0 to change the valve to airtight makes sense since it closely mirrors what you do with a stovetop canner.
I'm really getting off topic here, but due to the different manuals, there is always debate on these things. I've had people tell me that I'm doing it wrong because their manual has different instructions. I'm not blaming them, but I do blame the people who put the manual together!
Thanks as always for your support.
@@StockingMyPantryThanks for replying. We all think you are doing an awesome job!
OK, so the sad thing is that they made a new booklet and I have it and there are differences. 8 cups not 4 of water for pressure, close the vent after the E count down not before. And no real instructions of what the "low" pressure is used for with times.. I know I'm really new to all of this but so far I haven't seen anything else, at all, for low pressure! I actually thought that "low" must be for slow cooker setting, just like I am sure "steam" was only for steaming veggies {not in jars}. I love the way you think and I appreciate that you would post this for the safety of others. As a matter of fact the booklet has a chart of steaming time for veggies. The other thing I want to mention is that I thought that the real steam canners have a pressure gage in the knob at the top so you are sure to have the correct pressure for your altitude. So does that make them a pressure canner or just a higher temp. for boiling water? Oh, by the way did you know that our Nesco may or may not go to or finish the E10 count down if it is already up to temp for the next stage in processing? This happened in the first and second time I used mine this last week, so I called customer support and that's what they told me and she did say she asked her supervisor. Then I saw it in the booklet. Anyway thanks for posting exactly the post I needed to see at just the right time!
Hi Susan,
Thanks for such a great comment!
The booklet I have also says 8 cups of water, and the same as yours for when to close the vent. From what I understand, with recipes that had a longer canning time, the canner could run dry with the 4 cups of water, so they changed it. In terms of changing the vent to airtight as soon as it is at E10, I like that because it more closely mirrors the process for a stovetop canner. With stovetop canners, you wait until the vent has been coming out for 10 minutes before putting on the weight. So I like waiting until it hits E0.
I think the only thing low pressure is used for is for water bath recipes with jars that are too tall for water bath canning. That is how I use it. And I set whatever time the recipe says for the time. (An exception is that I have to add 5 minutes to the processing time due to my altitude.) So basically, I use the water bath recipe time, but the process/instructions for pressure canning. Now maybe you can use low pressure for cooking, but I've never done it. There is an actual slow cook button, so I would use that if I wanted to use it as a slow cooker. I've never actually used it for cooking, so I don't have experience there, but I'd kind of like to experiment with that!
Regarding real steam canners having a pressure gauge what I think that is is a temperature gauge. But you are right that it's related to altitude. This is because water boils at a lower temperature (and steam is also at a lower temperature) in a higher altitude. Since it's just a temperature gauge, you can only use it for steam canning.
I have heard that with the Nesco it may skip to E0 sooner rather than later. I don't believe that has ever happened with me before, or if it has, it's when I wasn't standing there watching it, like I have a tendency to do! I guess in this sense the smart canner really is smart, and can detect when the canner is ready to move to the next cycle.
I appreciate all of your kind words, and you are very welcome!
I understand why it may not have finished the E10 countdown. The water was already really hot and the air had exhausted from the canner. Same thing happens on my Presto stove top canner if I get the heat way too hot. The pressure indicator pops up early--less than 10 minutes to exhaust the air. I usually put the "jiggler" on it that happens.
I'm so happy that you are making the Nesco smart canner videos I find you are very knowledgeable about Nesco smart canner .I've only been canning for a year and a new owner of Nesco smart canner the manual doesn't have enough information I've called customer service they were kind but didn't really know much . So I stopped canning for awhile then along came your videos . I've been watching .
Glad it was helpful! I agree that the manual leaves something to be desired. I do find that it helps if I take it step-by-step, but I have to really think about it since the instructions aren't written very well.
I found this video because I had the exact same questions you did. I appreciate the candid answer and after your explanation you have convinced me to continue with water bath until/if Nesco updates. Thank you.
Glad it was helpful! Better safe than sorry!
I water bath canned wide mouth pints in the Carey canner and the power totally shut off 1/2 way through the processing time, I noticed the steam sound stopped and went to check it out, no power at all to it, changed outlets , had my husband help me, unable to get power to come back on at all. Called Nesco/Carey company and the canned must have gotten too hot! It has a sensor that will totally disable entire thing! They sent me a new canner, because it was only 2 months old. I have decided to stick with pressure canning only with it, and I have used it almost daily for that, if I need to WB I will do it on my stove 🤓 thank you for your information, I have been interested in trying steam canning with it but could not understand the instructions.
Julie, so sorry to hear you had this problem! I'm glad they sent you a new canner. I haven't had the problem with water bath canning, but it is easy enough to do with other pots on the stove. I'm glad to hear that pressure canning has worked well for you! Thanks for commenting and for your kind words!
My Carey-branded Smart Canner is well-used and beloved. I have made dozens and dozens of pressure-canned meals for my own home and to stock the pantry of an elderly relative. I also enjoy success with a 6qt PowerXL multicooker for smaller pressure-canning jobs. I have never done steam canning, have no room for another appliance, so I've not pursued the idea. Water use is not an issue in my area. Now, I may reconsider.
The manufacturers' instructions for waterbath canning in both the Carey and PowerXL, and now the Nesco, are vexing and confusing. I have not dared to try it since my stovetop/stockpot method is so reliable. Your video has totally illuminated all the issues, especially concerning the use of low pressure with taller jars. I'm very much looking forward to using my Smart Canner for pickling some organic PEELED garlic, recently found at Costco. I'll use my 8- and 12-oz jelly jars in a water bath with confidence in my favorite canner. I'll save the steam canning for another day. Many thanks!
Hi, I’ve commented before on your excellent video, and am watching it again, now that I’ve used my Carey smart canner a bit more. I believe Carey/Nesco instructs us to use wide mouth pint jars to water bath can, because in order to cover the jars, the volume of water needed practically overflows the canner. I find that it’s very difficult to remove wm pints if 5 of them are processed. It’s such a tight fit! So, in the future I plan to use the regular mouth jars, and low pressure, as recommended. I’m going to do more research about steam canning, but this low pressure method pretty much sounds like steaming to me. Thanks for being objective in presenting your video. I don’t know how long the Carey/Nesco has been around, but the instructions have been updated to use 8 cups of water, instead of 4 cups for pressure canning. If steam canners have only been approved since 2015, perhaps Carey/Nesco had not even considered it, if this canner was marketed prior to then.
The USDA does not recommend electric pressure canners. Dr. Pam Cantrell on "RoseRed Homestead" has tested the Nesco, IP electric canner, and Digital Presto canner. She uses a tool which measures the temperature inside of the canner which determines if the canner has reached the desired temperature. The tool is placed inside of the jars to be canning. Once it is removed, it is attached to a computer and produces the desired data. Dr. Cantrell shares the data with the audience. The important information that she shares indicates how long it took for the temperature inside of the canner to reach the "kill zone" for the spores. The Nesco was far better than the Digital Presto. The Presto didn't fare too well. She also discusses the Utah study and mentioned the same topics that you did regarding the results.
After Dr. Cantrell's study resulting in a negative review of the Presto Precise electric canner, I contacted the Presto Testing Kitchen. Presto's Test Kitchen is an actual laboratory staffed by credentialed Master Food Preservers dedicated to testing recipes for food safety as well as developing new canning recipes. A temperature data logger is also used in their laboratory to establish data for developing safe canning temperatures and their findings were at variance with Dr. Cantrell's. Keeping in mind, data loggers must be periodically recalibrated. I asked for a physical copy of their data and they kindly e-mailed me their findings which showed that the foods they tested rose to safe temperatures in the Presto Precise. This site and Carol - Thrifty Chic Housewife, in my opinion, are the two best canning sites on YT, and I own a Presto Precise.....go figure. Carol only processes with an All-American and a steam canner........go figure again.
@@JeannetteShoreland Very interesting. Thank you for this information because I am still thinking about purchasing an electric pressure cooker.
Dr. Cantrell’s research is what I based my decision in when debating whether or not to buy a electric canner, and which one I ultimately decided on (Carey)..
I have had the Carey since 2017.. and my opinion it is top notch over the presto electric. It's not a one trick pony and you can buy three versus one presto electric.. Happy canning everyone.. oh and yes, it far surpassed the presto electric in Independent testing by Rose Red ♥️
@@tawnymccullough7919 I agree as I purchased one.
I have the Nesco and wanted to steam can tomatoes…because of the lack of i formation I decided to pressure can them and they turned out great. The Amish steam can everything and it seems to work for them.
Thanks for sharing. I actually recently posted an updated video, where I share how to steam can in the Nesco in a way that fits with USDA guidelines: th-cam.com/video/o6-fK6PNQE8/w-d-xo.htmlsi=I5HSr440GRk_Mgxd
Interestingly enough, in most recent version of the Nesco canner manual, it address steam canning - and says to use the Low setting. So they still, as of July 2024, do not recommend steam canning in the Nesco, using the WB/Steam function. Here's a link to that manual: www.nesco.com/wp-content/uploads/2024/07/NPC-9-CUG-2024.pdf
So take that for whatever it's worth. I do feel better steam canning now that I better understand how to properly do it (with the jars above the water, as you'll see in my video). But the company still clearly doesn't recommend it.
I find you very sensible. I bought the Carey brand of this canner so that I can pressure can. In Canada it seems no one calibrates the guages for the stovetop canners, so I was intrigued to hear about electric canners. I can't wait to receive my canner. I want confidence in the safety of food I preserve, especially if I have occasion to share it.
Thank you for your video. I have only had my Nesco canner for a month and have only used it as a pressure cooker. My mother stopped canning and went to freezing our meats and veggies when I was too young to help her can. So I don’t know much about canning. Since I have a Nesco canner I’m looking for videos of people who use this canner.
Thank you so much for this review. I’ve only recently heard of steam canning, so I am not yet intrigued. Having water bath canned all my life and recently been pressure canning with both manual canners and my Carey (Nesco), I feel the way that you do. I’m personally not comfortable with steam canning in this machine (yet). I have not yet waterbath canned in it but have been quite successful with pressure canned foods and I love it. I live in a desert community, so any additional steam venting, water loss and humidity are rather welcome. I’m a small batch canner now and I appreciate your logical approach. Since I don’t “understand the science“ as well as some of your subscribers, I’m going to stick with my own common sense and understanding of the instructions on this machine. Good luck and happy canning!
You're very welcome! I think we have similar approaches to canning. I think people like steam canning because it uses less water and because of that is more efficient. And maybe someday Nesco will recommend it and put out proper instructions. In the meantime, I'll just pressure can and water bath can. Once you water bath can in the Nesco, I'm sure you'll enjoy it.
Is there an updated/correct manual online to download? I just ordered this electric canner, and wonder if I will receive the most current manual. Thank you.
Great video. You may want to note there is a new version of the Nesco manual dated 2/26/2021. Haven't had a chance to see what has changed, but the Food Preservation section starts on page 10, so there seems to be additional information in the new version.
Thanks for the info! I'll check it out and see what changes there are.
@@StockingMyPantry I scanned the two versions I have (2/26/2021 and 12/9/2019) and found noting substantive on the topic of this video. However, I think your point about manufacturers' need to limit liability is very much part of this discussion. I'd argue that for such a potentially dangerous appliance (steam under pressure, food-borne illnesses, etc.), the poorly-written and confusing instruction manual does create significant liability for Nesco. I really love using this canner and think it is well-built and designed, but Nesco would be wise to do a much better job explaining how they intend it to be used. A few TH-cam videos would suffice.
@@BillAckerman I agree that the manual isn't the best. And it doesn't help that older versions of the manual say to use 4 cups of water when pressure canning instead of 8, and to switch to airtight when it shows E10, rather than waiting for it to countdown to E0. These differences cause a lot of debate on TH-cam, in FB groups, etc.
I also briefly looked at the new manual that you mentioned and don't see any significant changes. I specifically looked at things like the canning instructions, which I'm most interested in, and also looked to see if it now has steam canning instructions, that are still not there.
I'm planning to make a couple of videos in the future going step-by-step over instructions, since the manual leaves something to be desired.
Thanks for your comments.
THANK YOU! So appreciate your honesty and concerns of safety!
Quick question if I may, for those of you who use the Low Pressure instead of Water Bath to do larger jars. Do you feel your food product gets cooked too much since it spends more time in the canner? The reason I ask is with normal WB canning you can simply remove your jars when the appropriate amount of time has elapsed. Then they merrily 'pop' as they are cooling which is a lovely sound. But I don't think you can just remove the jars from the Nesco/Carey until the pressure goes down by itself and sometimes this is 30-60 mins or more. Any thoughts on this? Thank you in advance!
Great question, Janet. I do think that if you use the low pressure setting with smaller jars, you can see a difference in texture. This is both due to the pressure and longer processing time. Having said that, I haven't seen a difference even with smaller jars, but some have reported that. The good news is that with low pressure, it doesn't take as long for the pressure to come down as it does with high pressure. You are right, though, that you do have to wait for the pressure to come down, and because of that there is a longer processing time.
Overall, I think it's best to use the water bath setting for anything that can be covered with water, and the low pressure setting for taller jars that you can't cover with water. That seems to work best. You might want to experiment with smaller amounts to see the impact on your recipes. As an example, maybe just do a jar of something using low pressure (put water in the other jars, just to run a full canner). You can then see how the particular thing did with low pressure before you run a canner full of it. That way if you don't like the results, you don't spoil a whole batch.
@@StockingMyPantry Good point - with low pressure, it doesn't take as long for the pressure to come down as it does with high pressure. Thank you for your thoughtful feedback. 8-)
You're very welcome, Janet!
I would really appreciate a explanation on what the LOW pressure canning is used for..I have been told that LOW pressure setting is about 5lb pressure AND in my manual is says i can use LOW to steam can the taller QT jars that can not be water bathed, and that LOW can be used to pressure can high acid foods like pickles jams and jellies.. THANK YOU🙏👍🏻🙌🏻🙌🏻😊
Great question! Yes, you can use low to water bath/steam taller jars, since they are too tall to cover with water. You can do the same for smaller jars, and I have done that without any problem. However, some have said that with the smaller jars, it can change the texture of what you are canning, so perhaps it depends on what you can. So for smaller jars of high acid foods, I use the water bath setting.
Sorry I missed the live. Watching now. I can understand why there was a disconnect. Have a good evening. ❤
Great to have you here, G'ma. No worries on missing the live. I'm trying to figure out the best time to do these. :)
Sorry I missed the live! But thank you for your honest review. Yes, I'd rather be safe in what I do in my kitchen than sorry.
Thanks, Deb. No worries on missing the live! I probably need to figure out the best time to do these. And I agree about being safe! Thanks for stopping by.
Thank you for this video. You have answered many of the questions I had.
Wow! Thank you Thank you Thank you!!! for explaining the poorly written manual. I assumed steam was steam canning! My salsa and applesauce I steam "canned" last year have not made us ill in the past year😳 but I will water bath can from now on. ❤❤❤
I saw this just in time! Tomatoes and apples are just ready to process.
Great information! I just posted a question about using low pressure for canning, specifically cranberry juice in quart jars. It made sense to me, so thank you! I don’t fully understand the science, either, but low pressure temps are a bit higher than WB temp.
Yes, not fully understanding the science is why I just adhere to the manual! At least they give us a way to WB quarts, so there really isn't a reason to take a chance on another way that may not be safe.
@@StockingMyPantry I do have the IP Max and I did simple tests with low pressure. The temperatures were consistently averaging 220 degrees, 218-223 range. I feel good about that! My cranberries may not be pretty, but the juice, I am certain, will be fabulous!
@@JoAnneM1963 thanks for sharing your tests with the IP Max! I recall that at least in one video, I saw Rosered Homestead use low pressure instead of water bath (using the IP Max), and she was pleased due to the higher temperature. The only thing is that I have heard that texture can be impacted with smaller jars. For instance, the texture may be off on using low pressure on half pints of fruit. Otherwise, I think it's a good option, for sure. I'm glad that it's available!
Thank you for this informative and wise video!
You're very welcome. I hope you enjoy your canner!
I thought steam canning could only be used for low acid. Or is that a type of pickled carrot in vinegar?
Great observation! You are absolutely correct about steam canning being just for high acid foods, and carrots are low acid and need to be pressure canned. You guessed right, about the vinegar! This was a recipe from one of the Ball canning books - dilled carrots or something similar. Lots of vinegar!
I agree with you in choosing to err the way,of safety. Thank you for putting this out for us.
You're very welcome, Mickey! My hunch is that it's probably okay, to do, but I don't see any good reason to take chances with it, especially since there are safe alternatives.
Has anyone ever pressure canned broccoli?
I love my Nesco canner...still learning how to use it....
It seems like the tube videos and our learning as we go are the only way...No real book!
Thank you for your videos...
I agree about the instruction book! I'm thinking about doing a video where I walk through the instructions and demonstrate each step because it can be hard to visualize exactly what to do.
I haven't ever canned broccoli. I would be concerned it would turn out mushy. I have had good results with dehydrating broccoli. Here's a video I did on that: th-cam.com/video/b4m8xWWSrL0/w-d-xo.html
Sorry I missed your stream live we don't have the same time here in Africa thank you so much for sharing this with us watching from Africa Uganda
No worries on missing the livestream! I know that's hard to do when in such a different time zone. Many blessings to you.
@@StockingMyPantry yes how are you doing? I'm from Africa Uganda have you ever visited in Africa? I would like to connect as family and see my work I do, may be you will like it ,I do work for helping children orphans and some from the street ,
Great review, thanks for sharing, this video is very helpful.
Glad it was helpful! Thanks for watching!
35 like
Great review
Nicely explained.
Beautiful presentation.
Thanks for sharing.
Have a wonderful day
God Bless you
Thank you! You too!
Here's a link to the Nesco Smart Canner I use: amzn.to/3q15Ftm
I am guessing that the "low pressure canning" is for the same purpose the rest of us are using "steam canning", and Nesco is just not calling it "steam canning" so that people will not be tempted to use the "steam" setting. When you called them, did you ask them what the low pressure canning was for then?
Maybe, but I've used both the water bath/steam setting and the low pressure setting, and the low pressure setting "acts" very different than the water bath/steam setting. For instance, you switch the valve to air tight (instead of leaving it on exhaust), after processing you have to wait for the pressure to come down before you can open the lid, etc. It's an entirely different process than water bath canning or steam canning. I believe low pressure is 6 pounds of pressure, so it truly is pressure canning, instead of water bath/steaming.
I think the low pressure setting is for when you are using the appliance as a pressure cooker, rather than as a canner. The “rice” preset on my Instant Pot uses low pressure, rather than high pressure.
I use a cups of water and low pressure with the vent open. Everything I've processed turns out fine.
May I ask you to clarify your comment? Are you meaning to say you use '8' cups of water or are you saying you only use a (1) cup of water, you use the low-pressure setting rather than the WB/Steam button, and you leave the steam exhaust open...while using whatever the water bath processing time is? (and of course, using water bath recipes)
I'm spanking brand new to canning and just got a Carey, and trying to learn everything I can before jumping into actually starting
8 cups of water..
@@tawnymccullough7919 Thanks for clarifying. Much appreciated
Very nice, useful and honest review. Tfs. Best regards from Cheens.
Thank you so much 😊. I appreciate you watching and commenting!
Great video 😊🌿
Thank you so much, Kee Kee! And I appreciate you showing up live. Really glad to have met you!
@@StockingMyPantry the feelings mutual ☺️🌿
@@KeeKeeSoto thank you, you just made my day!
What I love about the instant pot max is I can keep an eye on the temperature to make sure it stays in the kill zone of 140-150 Fahrenheit.
That is definitely a nice feature! I've considered getting one myself, but don't have the space for an extra appliance. I do like being able to can quarts (even though I mostly do pints!), so the Nesco was a better option for me. Having said that, if my current Instant Pot (not a Max) ever breaks, I know what I'll be replacing it with!
But isn't it true that the temperature is only measuring the inside of the canner, not the very center of the food in the jar, which is the important reading for the "kill zone".
@@JaxVideos great observation. I recommend checking out RoseRed Homestead's channel for the testing she did regarding the kill zone in the center of the food. She is testing various canners, including the Nesco. I think you'll find her tests interesting and helpful!
@@kitcat0075 I think nesco is a great brand and I would love to do quartz. But something about the canner intimidates me. Maybe it is all the steps.
I appreciate your videos..thank you!
Thanks for your kind words!
Page 7 lists
LOW PRESSURE CANNING/STEAM CANNING , my Nesco’s book has instructions and page 6 different instructions for just water bath canning. Don’t know why your book omits the page 7 that mine has
I actually talk about this in the video as an option. However, when I made this video, the manual was different, and it didn't list it as steam canning. But I do talk about using the low pressure setting in the video. Perhaps you just missed that part.
So when steam canning on low pressure..vent opened or closed??
Great question! Closed. You handle it just like pressure canning, but with low pressure, it is only 6 pounds of pressure. Follow the instructions for pressure canning, but use the same amount of time as you would according to the water bath recipe.
@@StockingMyPantry Thank you for your prompt response.. I have had this beautiful canner since the year it came out. I have to tell you I have always steamed with the vent open.. I also use my stove top pesto 23 q as a steam canner. I guess I'm a rebel at heart..
PS I loved your video and thought it was very, a very informative.. Thank you.
@@tawnymccullough7919 I totally understand, because I lean that direction as well. However, lately I've felt compelled to focus on more approved methods. Too many people depending on me to take chances!
@@tawnymccullough7919 you're very welcome. Thank you for your kind words!
If someone has a data logger to measure the temperature and length of time the food is within the “kill zone” that would resolve the safety issue regarding steam canning high acidic foods.
Perhaps, but not many people have a data logger. Too bad they are expensive!
I did mine with just less water, filling the inner pot up to the shoulders of quarts
Interesting! Thanks for sharing your experience with this. I appreciate you watching and commenting.
Carrots, like all vegetables, are a low-acid food. In order for low-acid foods to be safely home-canned without any additional acid, they must be heated to 240 degres F, in order to kill harmful bacteria and spores; heating to this temperature requires a pressure canner
True, but these were pickled, with lots of vinegar -from the Ball Book of Home Preserving. So no pressure canner required - it's an approved water bath recipe, which I mentioned in the video.
Oh I did not catch that, sorry.
@@jackscrafts9202 No problem at all! The carrots probably weren't the best thing for illustration purposes, but they are the only thing that I steam canned, so that's what I showed in the video. Your point was an important one, because some don't know.
Thank you thank you thank you!
You are so welcome!
Good job mommy 👍👍👍
Thank you so much, :)
@@StockingMyPantry welcome ❤️❤️❤️
It can be tested if someone used a data logger inside the food. The steam probably doesn’t reach the proper temperature for steam canning
Yes! I wish I had one of those, but they cost somewhere around $600+, so instead, I'm just following the instructions. :)
That must’ve been a pickled type of recipe you’d need vinegar of course to do it to begin with. Not sure why you would bother if you didn’t trust the method but it is what it is lol 😂 we all have our reasons I guess. I never bother to cut corners save water or less time no reason to me for that. Many people prefer it an they can do what they will but if my gut has always said longer I go longer as my nana always taught me sometimes you need to go with your gut. Rosered homestead has done wonderful videos documenting an showing kill zone an how it’s all done which is why I finally got one. I love it because I do not have time to watch my stove like a hawk right now an do all the canning I have to. I enjoyed your explanations I’ve come to the same conclusions by calling an reading the information as it’s presented I feel confident in the canned sn if they change an have approved methods that aren’t yet discussed, well fabulous then I’ll adjust if need be until then I’m following my gut an going with what is presented by them thank you
30thank you with all my heart
you're welcome!
I would think that, logically, the steam hole is at the bottom on a steam canner, because there’s less water in it. No?
Hmmm. . . interesting thought! I'll admit that science isn't where I'm strong, so I'm not sure! Now you've given me something to think about!
Carrots are a low acid vegetable that has to be pressure canned! You would not want to water bath or steam can low acid vegetables unless they are pickled. Having said that, some countries do water bath low acid because they do not have pressure canners. However, that requires water bathing it for hours for one batch. No reason not to high pressure can carrots for the proper time and weight for your altitude.
Good point! These were from the Ball canning book and had a lot of vinegar. That is why they could be water bath canned.
@@StockingMyPantry My kind of carrots! Yum. I have been pickling raw asparagus and an addicted to it! Yum, yum. I ought to consider pickling carrots. 😋
@@pwdohio123 I haven't done asparagus yet, but I should!! Can never have too many pickles. :)
Today I am waterbath canning pint jars of pickled beets. Then, I will be using the low pressure mode to can quart jars of pickled eggs. The manufacturer has probably not done the necessary testing of this appliance, in order to advise about steam canning. That would be irresponsible, and the product was not designed or intended for use as a steam canner. I am a scientist, I understand data, research, testing, and repeatability. When the manufacturer specifically states what the canner was designed to do - I’m inclined to believe them. Pretty simple.
Wendy, thanks so much for your comment, and for weighing in as some who has a scientific background. I definitely feel we should use devices the way they were intended.
@@StockingMyPantry Success! I changed my mind about using quart jars to can the pickled eggs. I stuck with the pint jars and water bath mode. Wide mouth pint jars are a very tight squeeze, however. Regular mouth work best.
I am very confused by this video.
I posted a reply I received from Nesco regarding steam canning. I emailed them for further clarity and official instructions. Will you please just delete this and my previous comment.
I can't find your comment. 😕 Sorry! What did you hear from them?
Then why is there a button to steam can in the nesco? Rediculas
because you can steam in it. Steaming isn't the same as canning.
@@StockingMyPantry I got cha. Ok. Makes sense. Thank you
@@lunabeta3516 you're welcome! The manual will help you know how to use the steam function.
useful information if you can stay awake through the jibber jabber...
Jibber jabber! Congrats on being the first to use that way to describe. Since you commented, I'm assuming you were awake, so thank you. :)