The ten minutes is a countdown, and the manual says to flip it at the bottom of that timer. But I've run successful batches where I forgot to leave it open at all (accident!), where I flipped it at zero and at 8. I try to let it count down to 1 or 2, though, to follow the instructions.
10/22/24 - Unfortunately this canner accidentally pressed the cooker button as in pressure cooker instead of pressure canning. She should have pressed the "high" button in the upper right hand corner and put 2 quarts of water in for canning. Pint potatoes are to be processed for 65 minutes. She processed the potatoes incorrectly so they are not safe to keep on the shelf and should be used within a week if kept refrigerated. I have this very same canner and love it so much as it is very simple to use. Sadly she didn't discuss which (black or green) regulator should be used depending upon the elevation of where you live. I wish she had explained the process of how the Carey/Nesco works to make it clear to those that don't have experience with electric canners.
ordered this pressure canner and it arrived today so thank you so much for sharing this and helping me feel more comfortable with using it for the first time. 😀
You are so welcome! And congrats! It seems overwhelming at first - especially when you start looking up botulism. But just follow the times and you're good. And the electric canners make it so easy!
It’s funny that this popped up on my feed today. I just put up my first batch of Carey-canned potatoes YESTERDAY…. I have 2 conventional pressure canners, and a water bath canner, and, so far, my new Carey is my favorite..
I've read that, too, about root vegetables. Potentially there can be dirt or bacteria still in the skins. This would be true canning or not - and I don't peel them to eat them otherwise either. Personal preference, and risk, I suppose. I do scrub them well with a brush to get into any crevasses.
I’m canning potato soup. My Carey canner went from exhaust right to timer without going to E10-E0. Is that okay? I put on airtight when it was at 75 minutes.
It must have been at pressure. I've had that happen a few times when I accidentally started it on airtight. Maybe the valve was kinda in between? Either way, the timer wouldn't start if it wasn't at pressure, so you're good :)
I just found you this morning. And was so glad to see that you were using the carrey canner. New subscriber hoping to see more canning videos. I have a carrey and I love using it.
I noticed you pushed the Pressure Cook button. Is this correct? Shouldn't it be the high button? I'm confused. Also, shouldn't it be 2 quarts of water added to the canner and not 4 cups? I haven't used my new Nesco yet so would love info. Thanks
You are correct! It's high and 8 cups/2 quarts. I need to figure out how to fix this video. But everything popped, so I'm confident they are safe to eat - especially since potatoes will get heated enough to kill botulism before eating.
@@homestead4life18 Laura, you can put a hot jar in the refrigerator and it will seal. The danger is teaching newbie's the incorrect way to can safely. It would also be helpful to explain the difference between altitudes for people who live higher than 1000 feet. If they live above 1000 feet they need to use the green valve cover. The USDA recommends 65 minutes (pints) and 90 minutes (quarts) for potatoes.
Just because they popped does not mean safe. For example meats in quarts is 90 minutes processing. Jars will still pop after just 15 minutes processing. So on Nesco/Carey you do use high button and add 2 quarts water after putting jars in
I followed your instructions and left the exhaust open but it never made it up to the proper pressure point. I had to close it after 45 minutes of it letting out steam. Other videos say the close it as soon as you hear the steam come out. Hopefully my potatoes are still good 😢
FDA always says you should peel your potatoes before pressure canning. Is this safe to leave them on as the skin could still have stuff in the pores of the potatoes.
At the end of the day, there are risks with canning. Most are mitigated or eradicated by heating enough to kill botulism when using the food, but not everything. I was tought originally that pealing didn't matter, and read later that you should. The standards change, or maybe I was taught wrong. Either way, if that's the current standard, follow that. Better safe than sorry!
My I share a little tip...if you soak your potatoes for a couple of hours drain fill with fresh water an soak again you will not have all the starch in your jars after you can them..great video.. Blessings
I also have a Carey. Is there any canning books that you like that work particularly well with an electric canner. I have the Ball and the Amish canning book, but would be interested in others. I’ve not tried canning potatoes yet.
I have several books (the Ball recipes, mostly) that I used when I started canning years ago - but I've gotten lazy and rely on the the USDA websites. Add 10 minutes for anything with ground beef, but otherwise the times are the same for electric or regular canners they say.
It's "High Pressure", not pressure cook. I hit the wrong button, but they all sealed. So I will just cook them a bit longer when I reheat them to be safe. Thank you for the reminder to update this video.
My daughter has decided to do raised beds (lives in the city) and I'm happy to say she really grew ALOT! I saw a great video for the Nesco 9.5 Smart Canner and she kept referring to the Carey canner....I was looking for Potatoes and your video came up. It is a great video-Thank you. How much fruit fresh did you put with your potatoes? Is there a recommendation for amount. And with your potatoes with the water--you don't put anything else in that water--like canning salt (I don't like salt so this is fine with me) The times seem to vary everywhere--how do I know how much time to use? I really hope you see this before Tuesday--her birthday and that's when she gets the Nesco! Thank you SO much!
That's so exciting for her! The fruit fresh is optional, sometimes I use lemon juice instead. All it does is keep food from discoloring - so it's really just for asthetics. You can just keep the potatoes fully submerged in water as you cut through the bunch instead. Canning salt is optional- I prefer to add salt later, but you can do it either way. As for the times - check the USDA website or a Ball Canning book. They will never steer you wrong! The only difference I've seen with the Carey/Nesco canner is ground meat - add 10 minutes to the USDA times to ensure all the jars pop. Not sure why, but that's what I've found to work well. And happy birthday to your daughter :)
Question, why blanch your potatoes if you're using ascorbic acid? The acid serves the same purpose as the blanching. Then you can just start everything cold and not worry about shocking your jars. Is there something I'm missing? Great info! Love your video!
And is it differant for meat than vegetables? I've seen that for meat you need to wait until it gets to E 0 before moving it to air tight. I am new and I am doing a lot of research before beginning anything. Thanks.
It makes no difference that I can tell. The timer isn't going to start until it's built up enough pressure - and that's the safety piece you're looking for. Certain amount of time at a certain pressure. It gives you a 10 minute countdown - hubby always tells me to wait for zero. Doesn't always happen, and I've had no issues whatsoever. I do always wait for it to be 3 or less, though, so I'm cloooooose to zero ;)
my nesco canner book says use 8 cups of water for pressure canning, is the book incorrect? It also says to press HIGH button, time and start and the process begins - NOT pressure cook function! sorry but I think I will follow the instruction book. Have a good one.
You are correct, I reread the book after posting this. All of the cans popped, so I'm confident that they are safe, but yes, those are the instructions I will be following as well
I don't know about a constant stream, but it was releasing steam the entire time, I was kinda shocked. It made me wonder how much pressure the Instant-Pots build up!
I soak them in ascorbic acid so they don't discolor if they are stored for longer spans of time. It's purely for aesthetics and serves no other real purpose - totally optional!
I'm really enjoying your videos thank you for sharing this information with the world ❤❤❤❤
Does it have to vent for ten minutes before you close the valve
The ten minutes is a countdown, and the manual says to flip it at the bottom of that timer. But I've run successful batches where I forgot to leave it open at all (accident!), where I flipped it at zero and at 8. I try to let it count down to 1 or 2, though, to follow the instructions.
just got this, and I did hit the pressure cook....it took forever...
10/22/24 - Unfortunately this canner accidentally pressed the cooker button as in pressure cooker instead of pressure canning. She should have pressed the
"high" button in the upper right hand corner and put 2 quarts of water in for canning. Pint potatoes are to be processed for 65 minutes. She processed the potatoes incorrectly so they are not safe to keep on the shelf and should be used within a week if kept refrigerated. I have this very same canner and love it so much as it is very simple to use. Sadly she didn't discuss which (black or green) regulator should be used depending upon the elevation of where you live. I wish she had explained the process of how the Carey/Nesco works to make it clear to those that don't have experience with electric canners.
ordered this pressure canner and it arrived today so thank you so much for sharing this and helping me feel more comfortable with using it for the first time. 😀
You are so welcome! And congrats! It seems overwhelming at first - especially when you start looking up botulism. But just follow the times and you're good. And the electric canners make it so easy!
It’s funny that this popped up on my feed today. I just put up my first batch of Carey-canned potatoes YESTERDAY….
I have 2 conventional pressure canners, and a water bath canner, and, so far, my new Carey is my favorite..
Mine too! Soooo much easier.
I’ve seen that leaving the peelings on is not approved to canning safety.
I've read that, too, about root vegetables. Potentially there can be dirt or bacteria still in the skins. This would be true canning or not - and I don't peel them to eat them otherwise either. Personal preference, and risk, I suppose. I do scrub them well with a brush to get into any crevasses.
I’m canning potato soup. My Carey canner went from exhaust right to timer without going to E10-E0. Is that okay? I put on airtight when it was at 75 minutes.
It must have been at pressure. I've had that happen a few times when I accidentally started it on airtight. Maybe the valve was kinda in between? Either way, the timer wouldn't start if it wasn't at pressure, so you're good :)
Inta pot lid u can put it on the slots on the handle to keep it on the pot
Thanks! It was a hit on Christmas day!
I just found you this morning. And was so glad to see that you were using the carrey canner. New subscriber hoping to see more canning videos. I have a carrey and I love using it.
Thanks! What did you want to see, I'll make sure to cover it!
SAME! Exactly!
Meal starters would be great. And really just about anything.
I noticed you pushed the Pressure Cook button. Is this correct? Shouldn't it be the high button? I'm confused. Also, shouldn't it be 2 quarts of water added to the canner and not 4 cups? I haven't used my new Nesco yet so would love info. Thanks
You are correct! It's high and 8 cups/2 quarts. I need to figure out how to fix this video. But everything popped, so I'm confident they are safe to eat - especially since potatoes will get heated enough to kill botulism before eating.
@@homestead4life18 Laura, you can put a hot jar in the refrigerator and it will seal. The danger is teaching newbie's the incorrect way to can safely. It would also be helpful to explain the difference between altitudes for people who live higher than 1000 feet. If they live above 1000 feet they need to use the green valve cover. The USDA recommends 65 minutes (pints) and 90 minutes (quarts) for potatoes.
Just because they popped does not mean safe. For example meats in quarts is 90 minutes processing. Jars will still pop after just 15 minutes processing. So on Nesco/Carey you do use high button and add 2 quarts water after putting jars in
@@dottielange7983oh noooo I just started mine. Maybe I’ll go add some time to it. Thanks so much. I use the green cable due to my altitude.
I followed your instructions and left the exhaust open but it never made it up to the proper pressure point. I had to close it after 45 minutes of it letting out steam. Other videos say the close it as soon as you hear the steam come out. Hopefully my potatoes are still good 😢
Oh no! Did the "E" timer not go off to tell you when to close the valve to air tight? Wierd!
Thanks for the great video.
Thanks! Let me know if there is anything else you want to see :)
FDA always says you should peel your potatoes before pressure canning. Is this safe to leave them on as the skin could still have stuff in the pores of the potatoes.
At the end of the day, there are risks with canning. Most are mitigated or eradicated by heating enough to kill botulism when using the food, but not everything. I was tought originally that pealing didn't matter, and read later that you should. The standards change, or maybe I was taught wrong. Either way, if that's the current standard, follow that. Better safe than sorry!
I just ordered that canner today after watching your video. Hope it works okay. Thanks for the video 😊😊
Oh, yay! You will love it. The only downside I've found is small batches. Otherwise it just makes everything so much easier! Happy canning!
My I share a little tip...if you soak your potatoes for a couple of hours drain fill with fresh water an soak again you will not have all the starch in your jars after you can them..great video.. Blessings
That's great to know, thanks! And thank you for watching :) Happy canning!
Ty so much for this
You are so welcome!
Please do a video on apples!
It's coming soon! I am picking up my farm fresh apples Wednesday! Apple butter - here I come!
The first apple video is live, stay tuned for more to come. th-cam.com/video/Hl2-2x2Re0o/w-d-xo.html
Where do you buy the ascorbic acid rather than Amazon.
I picked mine up at Walmart, in the canning section. Probably anyplace that sells canning supplies (more than jars) will carry it.
Could you add onions and peppers to the potatoes? And if so, would the time still be 35 minutes?
peppers, yes, onions require 40 minutes to pressure can, so you would need to process the whole thing for 40 minutes instead of 35.
I just bought 2 of these smart canners. I got both on Amazon for 140.00 for 2!
Wowza! Heck yeah!
Were the jars warm or room temperature?
Rule of thumb is always hot food, hot jars. Cold food, cold jars. Happy Canning!
Has the four quarts of water changed from the suggested eight quarts on all other canned goods in the videos?
Ooh, I must have mixed it up. The manuel says to add 2 quarts or 8 cups of water to the canner
I also have a Carey. Is there any canning books that you like that work particularly well with an electric canner. I have the Ball and the Amish canning book, but would be interested in others. I’ve not tried canning potatoes yet.
I have several books (the Ball recipes, mostly) that I used when I started canning years ago - but I've gotten lazy and rely on the the USDA websites. Add 10 minutes for anything with ground beef, but otherwise the times are the same for electric or regular canners they say.
Pressure cook or pressure can?
It's "High Pressure", not pressure cook. I hit the wrong button, but they all sealed. So I will just cook them a bit longer when I reheat them to be safe. Thank you for the reminder to update this video.
My daughter has decided to do raised beds (lives in the city) and I'm happy to say she really grew ALOT! I saw a great video for the Nesco 9.5 Smart Canner and she kept referring to the Carey canner....I was looking for Potatoes and your video came up. It is a great video-Thank you. How much fruit fresh did you put with your potatoes? Is there a recommendation for amount. And with your potatoes with the water--you don't put anything else in that water--like canning salt (I don't like salt so this is fine with me) The times seem to vary everywhere--how do I know how much time to use? I really hope you see this before Tuesday--her birthday and that's when she gets the Nesco! Thank you SO much!
That's so exciting for her! The fruit fresh is optional, sometimes I use lemon juice instead. All it does is keep food from discoloring - so it's really just for asthetics. You can just keep the potatoes fully submerged in water as you cut through the bunch instead.
Canning salt is optional- I prefer to add salt later, but you can do it either way.
As for the times - check the USDA website or a Ball Canning book. They will never steer you wrong! The only difference I've seen with the Carey/Nesco canner is ground meat - add 10 minutes to the USDA times to ensure all the jars pop. Not sure why, but that's what I've found to work well.
And happy birthday to your daughter :)
Question, why blanch your potatoes if you're using ascorbic acid? The acid serves the same purpose as the blanching. Then you can just start everything cold and not worry about shocking your jars. Is there something I'm missing? Great info! Love your video!
And is it differant for meat than vegetables? I've seen that for meat you need to wait until it gets to E 0 before moving it to air tight. I am new and I am doing a lot of research before beginning anything. Thanks.
It makes no difference that I can tell. The timer isn't going to start until it's built up enough pressure - and that's the safety piece you're looking for. Certain amount of time at a certain pressure. It gives you a 10 minute countdown - hubby always tells me to wait for zero. Doesn't always happen, and I've had no issues whatsoever. I do always wait for it to be 3 or less, though, so I'm cloooooose to zero ;)
my nesco canner book says use 8 cups of water for pressure canning, is the book incorrect? It also says to press HIGH button, time and start and the process begins - NOT pressure cook function! sorry but I think I will follow the instruction book. Have a good one.
You are correct, I reread the book after posting this. All of the cans popped, so I'm confident that they are safe, but yes, those are the instructions I will be following as well
Did your canner release a constant stream of steam entire time?
I don't know about a constant stream, but it was releasing steam the entire time, I was kinda shocked. It made me wonder how much pressure the Instant-Pots build up!
@@homestead4life18 thank you!
Flour will be 13$ for 1 lb... stock up now
I can't wait for my zucchini harvest then - this summer will have a zucchini flour video!
5 pints of potatoes in the Carey pressure canner! You made it so easy to do! Only drawback is all the dishes I have to do now. Haha
I never add anything to my potatoes. Just soak em overnight.
I soak them in ascorbic acid so they don't discolor if they are stored for longer spans of time. It's purely for aesthetics and serves no other real purpose - totally optional!