YOUR Pressure Canning Questions - ANSWERED!

After teaching tens of thousands of students how to pressure can, a lot of the same questions kept coming up time and time again.

In this video, I’m answering the top five frequently asked questions I get about pressure canning.

~~~~~~~~~~~~~~~
MORE ABOUT US!

Grow, Preserve & Thrive with us!

A few highlights you don't want to miss are our FREEBIES!!

FREE PDF DOWNLOADS:
- Permaculture for Your Homestead- An introduction to permaculture with some strategies for applying it to one’s homestead and garden.
- Carolyn’s Cottage Garden herb list - Carolyn’s favorite herbs for growing at home.

Back Together - VISITANTS UWTACKRB66GJX0XV
I Will Be - VISITANTS 7Z7CUOU4FFQVH9NE
Lately - Acreage ILBLRYA1ISGCZWMG
Interim - Acreage YDYLCKCGYNQ40ZBE

#pressurecanning #pressurecanningquestions #faq

[rosenolder]

Hi I pressure canned today for the first time ever…. some ground venison. Everything went well except I didn’t check for the last 15 minute. When my alarm went off I went to the canner and the pressure gauge was below 10. I was watching it consistently but not the last 15 min. When the time was up it was below 10. Why did it go down when I didn’t touch the burner and it was at a consistent temp the whole time?

[cathytramel]

Thank you for this video. The level of water in the canner has always bothered me and you cleared that up. Also the chart towards the end of your video answered another concern I had. I use a 10 weighted gauge but my dial gauge reads 11 when canning. Now I know that is normal. Good useful information.

[Mindy]

The most important thing you can do to pressure can safely is read the manual that comes with the pressure canner. The second is to purchase a good pressure canning book like the ball canning book or the ball blue book. The information is amazing how much you will learn from those sources.

[KeepingOnTheWatch]

Compared to my Presto canner the All American looks like a spaceship.

[SofiaisSunshine]

Cant figure out if we should go with the 915 or 921. Almost no cost difference from the factory outlet. Dont need the size of the 921 right now but doesnt mean we wont need it

[dorislongoria]

Can I use the pressure canner if I only have a couple of jars to can and don’t have enough to fill the canner?

[ballymullinfarm]

Prefect timing. I’ve just ordered one from Australia (I’m in New Zealand). It’s so tricky to get any canning supplies or information here.

[cdzulueta]

The best and reliable channel about canning. Carolyn is an EXPERT! Her master class is the best. She is a gifted instructor in canning. Just joined her master class and i must say she is very THOROUGH.

GOD BLESS CAROLYN!

[cbass]

Read your manual on your canner for how much water to use. That's where you start. Know your canner! If you got Alexa, ask her what your elevation is. Otherwise call your local extension office or go on like and google it.

[sherryb]

YES! Thank you for this video! You make it look so simple and I can't wait to try it

[gracep]

I often forget to watch my canner when I’m getting up to steam and then don’t know when to start my 10 minutes of steaming. I know I need to be better at that. But do you know if 8-12 minutes is ok? The other problem I have is keeping it at 10 psi. I’m usually at about 11-14. As long as it’s over 10 psi, it’s ok still right?

[debwoodward]

Thank you so much for the information and tips. I can water bath can and would love to learn how to pressure can but I am very intimidated by it. Blessings 🥰🙏🏻❤️

[olgapietri]

What I found helpful was to do a test run becauseI was so scared to pressure can that I kept my 2 pressure canners in their box for almost a year. I ran a test in case I felt scared I would just turn the stove off. Fortunately everything ran smoothly. Vented x 10 minutes and ran my test time. Not scared anymore. Lastly. READ THE MANUAL

[LoveandHates]

My pressure canner came in yesterday night! So thankful for this information and I'm looking forward to going on this journey. ❤️

[mrsaguas]

Thank you for sharing all of this wonderful info. I have started pressure canning and my last batch boiled dry. I followed all of the time frames and recipes.. but the pressure canner had no water.. well very very little water inside when I finally opened it after the pressure released naturally. Any ideas? Is that food no good?

[learnwithlola]

Dumb question but anyways.... Do we need to pressure can freeze dried/dehydrated food items?

[SaveTheBees]

Hi! I have been using a camp stove outdoors this summer to keep heat out of the cabin. I have had several broken jars during the canning process. 🤔 my jiggler isn’t going and I just hear the hissing but stays at pressure. And lastly, my canner is pitting inside. Too much vinegar?? Any thoughts?? Thanks!!

[DebbiePrice-ybfi]

I have the All American 921 pressure canner. I used it for the first time yesterday and, three times, the weighed gauge blew off center, letting too much air escape. I had to bump it back down and let pressure get back up. That was annoying to me! I have an older presto and that has never happened with it in the 36 years I’ve used it. Why won’t the new weighted gauge stay down where it belongs? Also, I don’t think my heat was too high because it was only going off 1-2 times per minute. Grrrr….

[edwardhensley]

Sorry to comment on this but I need help with a canner I got. my mother gave me her Mirror weighted jiggle (round weight) Pressure canner. I looked up the manual and got conflicting info. One manual says wait till l steam is coming out for 10 min steady and put the controller on and one says put weight on and wait for it to start to jiggle vigorously then start time. Which is right? this is a Mirror M-0512 (1978) model. I feel the one manual is newer than the other but wanted the best practice or see which one to go by. Both manuals are for that same company

[leslieanncordero]

So I made two batches and my T-Fal pressure canner. And I accidentally fully submerged, both batches.

My first batch was mixed vegetables, and I hot packed them. I process them at the correct pressure and for the correct time. There was a lot of siphoning in the drawers. And the water was murky. I did not wait until it had cooled to open and take out the jars which caused even more siphoning. The jars all have good seals. Are they safe to eat?

My second batch was shredded zucchini. Raw packed. I also fully submerged the jars by accident. This time I waited longer for the counter to cool down. But there was still murkiness in the water. So far the jars have good seals too. Are these safe to eat as well?

Someone please help because I don’t wanna throw this stuff away if I don’t have to