That is a great idea! I will have to try that one--I sort of get tired of the traditional green bean casserole.

Thanks for watching! From Ohio! I followed someone on the highway coming home today withy Ohio plates!

That is fantastic. We added about 30 new plants last year and they are sending up their first shoots--we don't harvest those. Hopefully we can find a solution for the darn gophers who also love asparagus roots!

So glad you got the meat canned before your freezer went on the blink. That is a great price for asparagus!

We love it too. And thanks for the hint for Jim! I will be sure he reads it!

That is exactly right! So glad you are on the right track.

Yes it does! We have enjoyed it that way as well. Thanks for your comment.

@@RoseRedHomestead Also good in quiche with ham or bacon.

You might want to guess again! LOL! But it was a logical choice!

Thanks! I am editing #3 right now! It will be released on Saturday.

Thank you so much!

Actually, asparagus is very easy! Thanks for watching.

That is the perfect size jar. I have to go out and pick ours as well!

Yes, do it. So easy!

So nice of you--thank you. Have a great canning session with your asparagus!

You're welcome!

One thing I can tell you @Susan Orris is to stay away from the Chinese lids on Amazon. I belong to another canning group, and I've seen and heard of some of these knock-offs do not even seal or the lids buckle under pressure.

A agree with Mary. I got an off-brand of some kind thinking I was getting Ball, and they were awful!

My fear is we are going to see canning supplies showing up from all over this big blue marble that ate not something any US. canner would want to use.

@@MaryWehmeier On that note, Jeni Gough, who has a you tube channel, just recently did a video using PUR jars and lids. ACE Hardware is now using them instead of Ball (not sure if there is a manufacturing problem with Newell, who owns all of the canning manufacturers). After purchasing, she discovered they were made in China. She went ahead and used them and they turned out fine. My main concern would be what is *in the jars/lids, since they don't go through the inspection process that "Made in the USA" ones do.

The regular instant pots cannot be used for pressure canning

Regular pressure cookers are not safe for pressure canning unless they hold 4 jars--either pints or quarts. You can probably buy a replacement jiggler for your other canner.

I do want to do a video on lids. I am still thinking through it. There were sure a lot of bad ones on the market during COVID and I managed to buy some--they were awful! Thanks for the idea!

That is a great canner!

Yes, it is soft. But the taste is OK. Sounds like you will have lots of asparagus by next year!

Thank you! I did have one jar of asparagus siphon a little, but that was the first one in my experience. No idea why! Thanks for your comments.

@@RoseRedHomestead Could that have been the jar that had a couple of longer spears in it? Anyway, as long as it sealed, it's good. Just use it first. And thank you for not editing it out. We need to see what can happen so we won't be freaked out! Thanks for keeping it real!

Pam has a 50-year-old Presto with a 15lb max. Jim

It is important to follow the procedures recommended by the USDA--they are the ones that tell us whether it is OK to use raw pack or hot pack.

The Max does not. It holds 4 pints.

The only version of the Max that I know of is the one that processes only 4 pints at a time. Difficult for a larger family, but just right for Jim and me!

Thanks, Lyn. We do grow asparagus and the gophers really enjoyed dining on the roots over the winter, so our harvest this year is way down. I keep putting in new plants. We need to find a better way to control those pesky little critters!

@@RoseRedHomestead Oh no. Thats a shame. Hopefully you can find a solution before next winter.

@@lynsmith2698 I am currently researching solutions, so hopefully something will work.

I am going to talk about that--it is called siphoning--in an upcoming short video.

What that person is referring to is that if there is botulism toxin (not spores) in the canned food, boiling for ten minutes destroys the toxin. You can do that as a safety precaution if you like. Even though I am very confident that I am a safe canner, I will do that--especially with green beans and potatoes just to be safe.

@@RoseRedHomestead Thank you! You’re like a cozy blanket that makes me feel safe trying new things. One day I’ll get my wings and fly. Soaking up all the wisdom and knowledge from your experiences. Wish I could’ve taken some of your classes. As a saying goes, if you’re not learning, you’re not living!

@@lynpat1494 Thank you for your kind remarks. Keep up the learning mode and you will soon gain the confidence you need to try it. There is no doubt in my mind that you will have great success!

Here is a link for you. kzfaq.info/get/bejne/rZxigceJtLG2f5s.html

Yes--that is the link to our video that shows my research! Thank you, Cathy.

@@cathyblasco4497 Thank you, Cathy!!!

I prefer most things not canned, but in difficult times, we may not have that option, which is why we show various ways how to preserve foods.

No I haven't. Be sure the water level comes half way up the jars, which is what the instruction book says. If it keeps doing that, I would return it for a new one.

Not much. But I still can it because we would eat it in a pinch!

I have not personally tested the Presto digital, so I am reluctant to make a recommendation. I can tell you two things about that canner. 1--Presto is a good solid brand and they have been in the pressure canner business for a long time. 2--They did use deceptive language regarding that canner leading folks to think it was USDA approved. I would personally be more confident using it at lower elevations than at higher. It does not have an external indicator for either pressure or temperature, so I would not use it unless I tested it like I did the Max. I almost bought one to test but found out that the instructions say not to use it for pressure canning pints, only quarts. It holds 5 quarts and if I was going to can 5 quarts of anything, I would just use my regular Presto pressure canner. I would want it for pints. Not sure this helped answer your question. I did test the Max at our elevation (5000 feet) and know that it is safe for us to use for our family.

@@RoseRedHomestead Maybe I have a newer model but it does pressure can pints. The pressure is either low (for water bath canning) or high (for pressure canning). It seems to work like the IP in that there is only a natural release & extra time in that release is built in. I have a digital copy of the manual if you would like to look at it, or a digital copy can be downloaded from the site. I just double checked the manual … it will pressure can half-pints, pints and quarts, both wide and regular mouthed. I have used it to pressure can & the food comes out very hot and so far the seals have held (I don’t put the rings on during storage). I have only had it a few months, but I don’t want to waste time & money if it’s not safe. Thanks for your reply. BTW, if you are an experienced canner the ‘hand-holding’ might prove annoying, but I am grateful to be able to can.

@@pcbyrnes1417 Thank you for this information. This may be a game changer for me. If you could send me a model number that might be helpful.

@@pcbyrnes1417 I just found it! I believe I will buy one and test it! Thank you so much for the information..

@@RoseRedHomestead That sounds exciting! I am really looking forward to your review! Thanks for doing this.

Hmmm...I don't like hearing that! I wonder what is happening. Glad you found your way back!

@@RoseRedHomestead I heard others say there is a weird You Tube unsubscriber bug that You Tube can't seem to fix. I will pay more attention from now on!!

@@morningfeather13 Wow! Thanks for letting me know!

I used to be subscribed but for some reason no longer subscribed. I will subscribe again.