Video: How To Use An “All American” Pressure Canner
>8 July 2010
I just wanted to add that pressure canners are needed to can low acid foods, such as meats, seafood, and most veggies. If you are gonna make a combo of high-acids and low-acids (like a soup or stew), you’ll need to pressure can it. Your recipe will tell you whether you need a pressure canner or a water bath canner. Water bath canners just don’t get hot enough to kill the bacteria present in low acid foods.
Also, I wanted to correct myself. I mentioned that I thought the canner held 14 pint jars, but it’s actually 19.
Please don’t hessistate to ask any questions!
For new people learning to can it should be noted that the USDA recommends all canners steam for 10 minutes when venting for vegetables and for some meats and fish varieties 30 minutes of steam venting is recommended before placing the weight on the vent tube.
Thanks Angie. I wonder if it depends on the canner, ’cause my manual just says let it vent for 7 min. flat. Hmmmmm.
ok, I found that extremely helpful. I have my mother in laws old canner and have never used it. I have only canned items that needed a hot water bath. She was supposed to teach me how to use it when she came up for my daughter’s graduation, but we were too busy preparing for graduation to can anything. Now, I just have to figure out how to use her particular canner as it has a seal, but I dont think it will be that hard. Thanks for the video!
Thanks for the beef stew recipe for canning and the video. Did you have a chance to check out the “re-planting celery” information? Mine is growing like crazy, must be the heat in PA this week. P.S. My kitchen has roosters too. My 11 yr. old grand daughter says “Well, we know what to get you for special days … anything rooster”. A few weeks ago she went shopping with her other grandma and found a rooster apron on her own. They can surpise you with the sweetest things. Love that child!! Thank you again for all you share with us.
I’ve got the same canner, and I usually vent it for 10 minutes once it’s got the continuous steam column before adding my weight. My elevation’s around 2300ft though, so everything’s 15lbs of pressure. I know some folks [at lower elevations] tend to forget that particular detail sometimes (that it varies).
Oh, and the pint jar thing – that’s only using the regular mouth/skinnier ones. I haven’t been able to finagle more than 17-18 wide-mouth pints in that sucker. Maybe that’s just me, but I’m usually the master of packing stuff as tight as possible in whatever (rubbermaid totes, the car trunk, canner, whatever).
I know this is beside the point, but you are very naturally beautiful Kendra!!
I love that you posted a video
you should do that more often (it is nice to watch a video instead of reading late at night -which is when I steal time because my little one is in bed lol)
Laurie,
Oh, goodness. Thanks, but I wish I could say it was all natural!! A little makeup goes a long way
Thank you for showing us what to do. I found your video instructions very helpful.
Great video!
How tight do you need to put the lids on the jars before heating?
Thanks!
Jon,
You want to tighten them all the way, but don’t overdo it. Just as tight as it will get without any extra force is good.
Leave your response!
Categories
My Life, Month-by-Month