DO NOT do THIS when pressure canning MEALS!

There are some common mistakes we see all too often from people when they're getting started with pressure canning. The danger usually isn't in the pressure canner itself, but it's in the methods used for the food being canned. Be sure you're not making any of these 5 common mistakes!
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Pressure canning meat and meals is a great way to get easy convenience meals on the shelf for dinner in a hurry.

But when pressure canning, if you make any of these mistakes, your canned food can be dangerous! Avoid these five pressure canning mistakes.

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#pressurecanning #pressurecanningmistakes #pressurecanningtips

[donscott]

When I was a little boy, I was fascinated by the jiggler on my mother’s canner. When she wasn’t around, I’d use a spoon and lift it up to watch the steam. Once I dropped the jiggler and while looking for it, a jar of green beans broke and high-pressure green bean “stuff” was plastered on the kitchen ceiling. It was AMAZING 😊. I’m sure I got a whipping, but all I remember was that green bean volcano, erupting out of that small steam vent😂

[marciannaprice]

My Granny taught me that however long you pressure can for ( 75 or 90) minutes...that's how long it will take until it's safe to remove weight, then wait 10 more minutes until safe to remove lid..
I've followed this "rule" in my 40 years of canning..

[crestaogle]

Thank you, Carolyn!

I’m appalled at some of the extremely rude comments left here, though. Safe canning is not a scare tactic, it’s necessary. It doesn’t matter if you’re old or young or how many years you’ve been canning; it only takes one time of someone “winging it” for sickness to occur. Carolyn, most of us appreciate your concern and voice for safety. Those who do not should find another channel to watch that doesn’t prioritize safety to make their own poor canning practices feel legitimate before someone gets ill.

God bless you and your family, and thank you for putting correct information out there!

[rawfoodelectric]

I've been canning for 30 yrs and only had my pc's tested for the first time last year and 2 out of 3 were off. Thanks to you, I brought them in. I then bought 3 new gauges!

[duroc]

Sadly, not all Extension offices test gauges anymore.

[binfordtoolman]

Great vid Carolyn! You provided more valid info in 3 + minutes than some YT's do in an hour. Well done!

[AnnaLVajda]

Well makes sense. People insist on food safety standards at the grocery store so need to take precautions themselves just like hygiene and salmonella etc.

[justjan]

I'm so thankful to have you and your channel as a guide and teacher for all things You break down all of your lessons into easy to understand steps and most important verbiage.
Thank you! You're lessons are a blessing to those of us who are new to canning/preserving! May God continue to watch over and bless you and your family. 🙏🏻❤🤗

[davej]

Water in a pressure canner does four or more things. First and most important the water is the source of your reliable steady pressure, that's what pressure canning is all about. Second if you run out of water you can overheat and break your jars. Third you can damage, warp or melt the metal your pressure canner is made of so that it no longer works properly. Fourth the amount of water in the canner affects the cooking cycle if you put too much in it takes longer to heat the canner up and longer to cool it down things that are detrimental to your recipe. Realy read all the directions that came with your pressure canner or get the Ball pressure canner book and realy read it.
Water bath canning is a whole diffrent thing, don't mix them together. The Ball book also explains water bath canning in detail.
Preserve and eat safely, for you and your family.

[anonymouse]

Self-taught canner here! Thank you! I have made a few mistakes over the years, videos like this are so helpful

[oldfriend]

I have been canning a long time, Mom taught me but she water bathed. I have learned much more about canning plus what you can pressure can like meals and meat. I’m glad I have these videos to help me along.

[docsusun]

Thank you so much. IM a new cannier and so far IVE never done any of those things! My 81 year old Uncle taught me to can last August! I have cases of jars and many things to can right now. Also I LOVED that you didn't drag this out forever! IM going to subscribe!🏡❤

[maryjayne]

Lots of good info here. Thanks for the tip about the gauges. I learned about pressure tight from another video and am so grateful. Seems that was the big thing I was screwing up on plus a fluctuating pressure. Got lots of syphoning.

[melissasmith]

This video came out at the perfect time! I just bought my first pressure canner yesterday and I'm all set to can some bone broth today!

[crazydee]

Short and to the point. I like these. I have the attention span of a gnat. Your videos are always very good.

NOT BORING AND DRAWN OUT. YAY!!!

[wendymathews]

I am SO grateful that I have found your channel! Out of all the many canning videos I’ve watched, you are the only one I’ve watched who advises having the pressure gauge tested at a local extension office. I just bought my pressure canner yesterday at my local hardware store, and I was telling them about that. There were 3 employees and one customer in line behind me that said they have never heard of or done that, and the customer behind me said he has been canning for years snd he hasn’t either. They all agreed that since I was buying a brand new canner that they (Presto) would have tested the gauge at the factory, so there was no reason for me to do it. Well, I called my extension office, and the woman I spoke to who does the testing was shocked and appalled that they (especially the employees) said that! The extension office most certainly does recommend that you have them tested, right when you buy them and once a year thereafter. They only charge $2!! That’s pretty cheap insurance! She just couldn’t believe that I was advised that it was not necessary to have my gauge checked before the first use. My biggest fear of canning is that I might do it wrong and end up making someone sick, or worse, die. So Carolyn, THANK YOU for sharing this valuable/vital information. You are a wonderful and necessary asset to the canning community, and I am beyond grateful!! ❤️

[whittkatt]

I am always amazed at people who become offended and angry at people who want to make sure their canning is as safe as possible. They indignantly retort that their grannies “water bathed everything, and we all lived!” As I tell them that fortunately, botulism is fairly rare, so they were just lucky, and why not take advantage of our more safe methods now? I mean, things are always safe until they aren’t, right? My grandparents drove cars cross-country without seatbelts, and lived, so therefore, seatbelts are not necessary? Ridiculous thinking.

[sparklesupreme]

I'm not even canning food, this is just fascinating.

[jillmondt]

Thank you for the clue in on the water level.

[joycedimaggio]

Thanks for your tips. Newbie this year to using pressure cooker.