NUMBER 11: Store your manual and all additional information (in a Ziploc bag) inside each separate piece of canning equipment. This way when you can't remember how much water to use for your equipment you can look it up......or your model number for replacement parts.....or customer service number, etc.

I love when I hear you say, "Let me explain the science behind that." Your videos are a joy to watch and are superbly educational. Thank you for guiding us with safety at the fore! 👍🏻😊

My daughters and I are learning to can. I send them your videos. Your lessons are so well delivered. Thank you

Professors the service you provide is priceless 🌹 ❤️ If you prevent just one person from botulism toxicity and months long stay in the ICU (or death), you will have served this community well!!!

Pam, it is always good to sit under your tutelage. I knew all these things when I learned about canning but it is a wonderful refresher course. Safety should always be paramount with regard to what food we are preserving to feed our family and friends. Thanks you!

Glad I watched this, I have always put my jars on a towel to cool. Now I know I need to get a cooling rack. Thank you for sharing your wisdom!

Excellent points! So glad you explain the “Why” in the equation. 🙏🏼

Very important information! Thank you for sharing this information. No one should start canning until they know this information.

Pam and Jim, this is an exceptional video! Every new canner should be watching this. Presto should refer this video as in their manuals!

A couple other mistakes to note. I now do a double or triple wipe of the jar rims each time to make sure they’re clean. I was having problems with failures when I was just doing one wipe. The other thing to note is accurate headspace measuring. This is critically important as well. Pam, thanks for the great videos. Very informative.

I have read pressure canning manuals several times but did not fully comprehend the workings of the weight or dial. After watching and listening to you, I DO! This brings much joy to my heart. Thank you!!!

Haven't started canning yet, but I'm taking my time to learn about it, and I think I definitely would have let my jars sit for an excessive amount of time inside the canner because I had no idea that could potentially breed bacteria from the jars staying too hot for too long. Glad I watched this video.

This is such good information……..wow! I can see that any canning I did in the past was truly “rebel”. I don’t do much of it anymore, but our younger daughter hopes to begin doing some once her gardens begin producing sufficient amounts of food. I will definitely be making sure she follows USDA guidelines and stress the importance of the rules.

Great information - thank you! I don't pressure can using a stove top canner as I use an electric canner. After watching your video, I learned a few things that I shouldn't do. Some of those things have been recommended TO DO by people in various groups. Glad I watched your video as I believe in what you state as fact.

It would be ideal to have a university for skills like this. Gardening, foraging, cooking, sewing, survival curriculum, etc., etc. botanical chemistry (for remedies, tinctures and such), textile curriculum, to create fabrics, bartering/trading skills., beekeeping, raising livestock.

Thank you! I canned with my family when young and thought ' I will be able to do it again" but was never aware of all the timing and why. This is information is sooo important!

One issue I had with my Presto canner was finding the bottom mark for filling your water. I saw a tip online that works for me. I got my debubbler and marked it with the correct level with an arrow showing which end goes down. Now I can see the fill level without straining.

Always love your videos!! I learn so much from you! Thank you !

Thank you for the refresher! I’ve been pressure canning, with my Mom, for just about 50 years! I was 12 when I learned to waterbath can jam. Peach to be exact. 😊

This is an excellent list. I learned years ago that I cannot leave my electric canner even if it was just finishing the process and asking my husband to watch it. Never again.

Again, thank you. Without your scientific information, I would never have risked pressure canning. I send people to you all the time because I want everyone canning safely.

I just bought one of those three-piece weights for my Presto. I'm excited to try it out. I use the cover lock on my canner as an indicator of the steam inside the canner - once it pops up, then I'm sure there's a good flow of steam and I start the ten minute timing before putting on the pressure regulator - it's not left up to my subjective judgment on how steady the stream is.

Thank you! Educational as always! I was alarmed at the mistakes I was making.

WOW. You are right! Google says to cover jars with 2" of water and my USDA guide to home canning says 2 to 3 inches of hot water in the bottom of the canner before loading jars. This video is awesome. Thank you Pam.

For me…I had problems with one of my handles coming loose. I have the same presto canner. I actually had to get my husband to tighten it up. He put some kind of adhesive on the screw to keep it from getting loose again. It’s perfect now :-). Thank you so much for all the amazing info that you present!

Oh, thank you. I'm learning so much from you! I didn't know you should remove the jars soon after the pressure reaches zero. I have been guilty of leaving after timing was finished and turned off the heat, and returning a few hours later before removing the (warm but not bubbling) jars to finish cooling. I also am guilty of placing the jars on a dish towel to cool...

Extension office should be able to calibrate your dials, however they are not always easily found. I have 3 canners...a presto regular, an all American for large batches & an electric for small batches. Each has their own equipment (funnel, jar lifter, magnet stick, debubbler, jigglers) & manual stored inside. Pertinent points are highlighted in each manual or written inside (capacity, volume of water to get the 2 or 3" required, etc). Never leave the house or get too busy in a room when it is running, even the electric. Always open the lid AWAY from you so you don't get a face full of steam!

Thank you. I learned that I need to use a rack when i remove the jars from the canner and not a towel as I have been doing. Thank you for all you do to educate us. I greatly appreciate your videos.

"Fancy math". So true. I had a nice giggle with that one.

Once again, gratitude is pouring forth to and for you guys. I'm getting a college level food preservation course, I can absolutely trust (it's the gadgets, dontcha know) in my own home and boy! Do I love it. Thank you again and again.

We would go back packing high in the Rocky Mountains. Getting water to boil was a real challenge. To get around this, we would put a couple of clean pebbles in the pot and this would get the water to boil. Made me think of that when you commented about altitude and water boiling. We lived, literally, at sea level and it was never a problem getting water to boil.

I think people are inheriting or thrifting canners without manuals, leaving them with questions. I’m sure they have online manuals? I hope? Either way this is great for a beginning canner. I’m not a beginner nor a veteran, but even I benefit from these kinds of break downs.

I didn’t know to check the pop up air vent when I started canning, & it came unscrewed & dropped into the canner when it was near pressure 😬🫣😱☠️☠️☠️ it was terrifying, but we heard it & immediately turned off the heat & let it cool, & then fixed it & re canned the contents. I check it all EVERY SINGLE TIME now.

Love when you say, “Ask me if I care.”.

My county extension office checks the dial on pressure canners. I’ve had them do it several times! My extension office/agent is very helpful and knowledgeable!

Another canning safety HOMERUN, thank you.

THANK YOU SO MUCH. I am new to canning and am a science geek. This was very informative! Also helpful was 1. for the NOT to dry can video! And 2. babysit the canner! AND 3. the why of the importance of steam venting for 10 min.

I didn’t know I missed school but let me say there’s nothing like a fabulous teacher! Thank you❤

I love all your videos. They are so educational and I have learned so much from watching them. Also, thank you for not playing music while you’re talking. I have left so many videos because the music was so distracting I could not listen to what the person was saying.

Well done, Pam and Jim!!

I am still getting comfortable with water bath canning but would like to move onto pressure canning as well. This has been invaluable to help me feel comfortable with it and also helping with purchasing options.

Just to clarify, (new canner here) to waterbath canning you add more time per elevation, but with pressure canning you only add pressure and no time. Just added pressure. thank you.

Just ordered the jigler for the presto. I never knew to get my regulator calibrated every year. Thanks for the great tips

I am so glad I found your channel a couple years ago!!! ❤❤❤❤

You explain things so clearly to easily understand how to safely pressure can. Thanks so much for sharing safe canning practices

I had no idea that setting my jars out onto a towel was a bad idea. I have a stainless steel table I set them onto, and I’ve always used a towel because I thought the cold surface might not be wise with the hot jars. Thank you so much for adding that bit of advice, I never thought about the fact that we want the jars to cool down as quickly as possible. I’ll start using my wire cooling rack from now on! I also appreciated your demonstration of the correct amount of “jiggle” to be looking for with the weighted regulator. So many of the canning videos I’ve seen have the jiggler dancing at a positively frenetic speed, and I’ve often wondered if I need to make sure mine is wiggling along at that rate, too. Now that I know a gentle waltz is just fine, I’m greatly reassured! If I run across any newbie canners, this is the first video I’m going to recommend to them to get them off on a safe and confident start, followed up with all of the other wonderful videos on your channel. Thank you again for providing such a marvelous educational resource! ❤

I ran across you accidentally, and I'm so glad I did! You remind me so much of my best friend who just passed last fall you look alike, like you could almost be Sisters For real!! From the hair, to your mannerisms, your intelligence level, and just like a clone of my friend. When I first saw you I thought man we could be such good friends. I am new to canning and preservation, and at 54 years old I wish I had done this years ago and paid more attention when my dad was canning I really enjoy your channel, and glad that I found you I need to try and find a picture that I can send you will you say scrapbook together for hours sometime even 2 days at a time 5:00 we would be so hungry that we went to breakfast before the sun ever come up I sure do miss her!

Thank you so much for this video. I have been pressure canning for about 10 years. I never understood the importance of each step in the process. I really enjoy your information. ❤

Is there anything that you don’t use the Nesco canner for? I seem to remember that your testing showed you should add some time to some of the processing times, proven by your “gadget”. Thank you for your teachings through your videos, I have learned so much🌹

EXCELLENT VIDEO THANK YOU FOR ALL YOUR KNOWLEDGE and explaining the science of canning and food preparation- (& scene of humor) ❤😂 (lol=ask you if you care)

I was always taught to run under cold water for artichokes. 14 min 15 psi sea level cold after running water to release the pressure. If I find it it’s an actual recipe from a known manufacturer. Can’t say who until I find the recipe . SCARY IVE DONE IT ALL MY 57years of life. 😳😳😳😳

Thank you!

Excellent!

Thank you Pam. Another Informative Video Lesson.

We went to play in the snow at timberline years ago and boiled water to make hot chocolate…due to altitude it was only warm. No one knew about the change due to altitude. A lesson I have never forgotten

Thank you for educating me!

Im getting a laminated check list with a old time wax pencil bc I need it to be sure. Tks😅

Very informative, thank you!❤

Thank you for the extremely complete information on the weights and dials - you really put my mind at rest. I have bought the second style weight so I’m good to go.

Thanks for another great video 😊

Thank you Pam

The weighted regular when it makes that noise some people call it the hula dance

Great points as always! Thank you!

Wonderful information!

Thank you for this valuable information!

Brilliant! Thank you! ❤

Absolutely awesome tips, thank you so much !

Love your channel. Thanks

Glad i😢 watched this. Learned a lot

i just got into canning. Water bathing has been great. no issues. Everything sealed etc. Just bought a pressure canner. lol 2 batches of spaghetti sauce. Both were failures. 1. 4 of 7 quart bottles exploded. I guess you're not supposed to release the pressure when the times up. I took the weight thing off & BOOM. What a mess 2nd batch, only 7 if 18 pint jars sealed & the sauce got a very noticeable burned smell & taste. I think the 15lbs of pressure & the high temps cooked the sauce too much. I'm at 400 feet above sea level. The weight that came with it was 15lbs. I've ordered a new one so I have option. lol.. going to try number 3 this weekend. Hope the house survives :) Also I used too much water. Bottom bottles were almost under water.

Thanks for the reminders

TY this video is awesome!!! Great information.

The weighted gauge was the best addition to my Presto. I think my local cooperative extension still will check the dial pressure gauge, but I no longer bother because the weighted gauge is foolproof. I still compare the dial gauge with my weighted gauge in case I ever were to put the wrong weight on the canner. As convenient as they seem, I won’t trust the electronic pressure canners. Electronics fail, and we don’t ever really know what the actual pressure is inside the canner. I wish they came with a dial gauge for that pressure confirmation and peace of mind.

Thank you! Excellent ! Information.

And that pressure regulator that comes with the presto canner is an actual 15 PSI weight.

so helpful.... ty so much

Such great tips for everyone to remember.

Your videos were recommended in my MAG meeting today & Im so glad it was! Very informative video.

Very good information! Thank you!

Very helpful. Thank you!

Thank you for this video. You have answered many of my questions.

This was a great video. I have a Presto 23 quart canner and have not used it yet. All your information on this video helped immensely on what I need to do before I get things going. Some of it I already knew from watching your previous videos but it was good to hear your explanations on why you need to do things and what the effect will be if you do things wrong. Keep them coming. One of my daughters got the Presto canner for Christmas from her husband as they are wanting to can this coming summer. I'll have to direct her to this video to get a heads up.

Thank you for sharing

Ty

Thank you so much for another excellent video. I appreciate the reminders. I have learned so much from you and my son is now learning from you! Blessings to you and Jim.

I love your videos, thank you for sharing your knowledge!

Excellent lesson.

Pam, thank you for this video. It's a good reminder for sure. A question I have is about multiple canners. My stove will only really accommodate a single canner, and to be honest that's pushing it. It cans well and everything works fine. Sometimes, I have huge batches of canning to do and I would love to get a second canner, or be able to run my water bath canner at the same time as my pressure canner. Is there a good portable burner that I can use indoors, electric or gas of some sort, that would support the weight of a full canner and still can safely? I hate my production being limited to the capacity of a single canner.

Thank you so much for this topic. I just got started in canning and will make sure to focus on these mistakes.

Thanks for this information I use a Nesco I never walk off and leave it for any length of time

Thank you, Pam and Jim, for this great class. I haven’t canned in three decades and I needed this refresher! I only have space for one pressure canner and am hoping the Nesco will be ok. I doubt I’ll ever need to can big batches of anything as it’s just me. Your opinion please? Thank you.

Thank you, wonderful review of the why's. I must have missed the video explaining what happened to the tool you were using to measure temps inside the canned foods. Sad to hear that you don't have it any more.

I just ordered an electric pressuer canner by Presto .i am really looking forward to canning something up.

I just learned of the safety plug that will blow with too much pressure; I'm no longer fearful of trying out a pressure canner; I water bath vegetables, but I put enough vinegar in the jar to lower the pH, so I am safe; but I don't have a well, so canning in a water bath is becoming expensive; thank you for your priceless gift of information.

I am so excited! I had no idea about the adjustable regulator. I haven’t been able to find a place to calibrate my dial, so I’ve been letting it ramp up to 15psi, but I live below 1000 ft, so I’ve been over processing everything! I do have a question though, a lot of recipes say use 10 for a weighted gauge or 11 psi for a dial. If I have a dial canner can I use a 10 psi regulator, or do I need to use the 15 and keep an eye on it?

Is there a link for the data monitor? I perused the Amazon links and did not see anything that looked like that particular gadget 😊. I think I want one lol!

this was great my green beans still pop open what did i do wrong?

I was taught by my mother & grandmother to put them on something when taking them out so the temperature differential won't crack your jars (hot bubbling jar onto cold stone countertop, for example). I think Formica would be fine without. Not sure about tile.

Pam, regarding the lid. How do you check the rubber over pressure plug? When Inserting the dial gauge on the lid, how tight? I am only doing finger tight and no air escapes around it, I don’t want to assume that the gauge is working properly if, not tightened down right. Thank you for answering these questions 🙏🏼

Great list, Pam. Thank you for explaining everything so clearly. I have an All American 921. Last year, I canned some of your Mexican Corn and it was over an hour before I could open the canner. Those toggles are tough! I'm concerned about flat sour after hearing you talk about it. That is the only time it took that long to release, so wondering what happened.