oh mama....what a wonderful leap!!!!! blessings to you I hope your move and transition is a wonderful one. Livin the dream sistah!

yes! yes! yes!!!!! mt pressure cooker xl is my go to for rice and hard boiled eggs too! LOL

i am so happy and excited for you and your canning journey, Zina!!!!!! we are growing our circle!

i love you mini. ❤ yeah i think i remember you doing an update video on pressure canning in or if i am not mistaken? i kbow so many folks wanted to see canning vids in it....really excited about it. its a bummer to have to tell them i can't. i feel bad.

hahahaha xoxoxox i am making the lavender jelly now!!!!! so that will be up tomorrow!!!! 😀😀😀😀

here is a great read on the differences..... its all in the recipe. healthyeating.sfgate.com/liquid-pectin-vs-powdered-pectin-11187.html

hahaha thank you. lots of blood sweat and tears. lol

hahahaha dont fear the jiggle! LOL

you are so welcome, mama!

its great to cook food in tho.....but stick to a true blue pressure canner for canning. love ya mama!

love ya sistah!

Love ya too!

no.....i will have to look at my messages on fb....i can't view them on my phone. only logging in on the office computer. 😒 i love that sunscreen so much. its so gentle on Mason and Mina and it smells good. hahaha

hahaha i have Lavender Jelly uploading as I type!!!!!

Bless you heart. I am watching now!!!

i should have had you over this morning for coffee.....you explained that better than me. hahaha im so long winded.

I'm gonna ask you the same question I asked Heather....Ahem...For my altitude of 1500 feet all the books state 11 psi for pressure canning. My pressure cooker (not the one with the dial) cooks at 15 psi. Okay... here's my question....Would the slightly higher pressure make a difference in OVER prossessing? Or am I ok prossessing at 15 psi.

+John Caulfield sorry John......so many comments, my phone doesnt show me all of them. you should be ok with 15lbs of pressure. ..you might lose a bit of the liquid in your jars is all. how do your jars look when you pull them from your canner?

+John Caulfield hey john......i just went and looked up your altitude.....and you are perfect!!!!! you should ve processing at 15lbs....11psi....that is spot on. you wont lose anything. your chart can be found here www.freshpreserving.com/tools/altitude-adjusting

The Kneady Homesteader Well I don't know...I haven't canned anything yet...I need to know EVERYTHING before I start anything...I know...I know....I'm a pain in the ass...It's not on purpose....

those smooth tops are so pretty. its a vummer they cant handle an AA.

+Noreen's Kitchen Noreen what do you think about the electric Canner from Ball? Not the water bath one I can send you a picture if you need.

+Noreen's Kitchen It's the Fresh Tech canner

a 941 is a DREAM canner!!!!!!!! how awesome! as far as earthquake proofing....I live in Michigan, so I dont have 1st hand experience since I do not live in an earthquake prone area....BUT I was just having this convo with a girlfriend of mine who lives in California!!!! She doesnt can because of fear of losing her jars. I gave her this link to check out....some great ideas! preparedldsfamily.blogspot.com/2010/05/earthquake-proof-food-storage-rooms.html I dont stack my jars......I am afraid to since Ball switched the rubber compound on their lids.....old time canners say they are not as good now. I am only 2+ years into my canning journey, so I go by what my elders say regarding this, so I don't want to add any extra pressure to them. I just stack mine in rows. i am almost in need of a 2nd shelving unit. hahaha I bought the one behind me for $80 at Sam's Club and it holds 800-1000lbs. It has worked wonderful thus far for my jars!

I understand completely. I love your phrase: "my canning journey". It really is addictive. I was describing how I've used my family's Hispanic heritage to great success as my aunts (tias) all, to a person, knew how to cook inexpensively but deliciously. I can quarts and quarts of pinto beans with salt pork that make luscious refried beans in seconds. I can pre-browned beef brisket chunks with dehydrated garlic, onion, salt and pepper as well as with chunks of onion and both serrano & jalapenos for a flavorful starter on tender carne guisada. I've learned to make my own huevos rancheros sauce that I use not only to spoon over quick-poached or fried eggs but as the base for dishes like arroz con pollo (chicken with rice) or just Spanish rice with the only thing that needs to be made fresh is the cheap & easy flour or corn tortillas. I lived in South and East Texas most of my life but since moving to the Pacific Northwest...I've found myself so hungry for authentic flavors. Thank you again for sharing your canning journey with all of us. I've also been canning for two+ years and I do stack my jars but between a stiff layer of cardboard, so the jars are not resting directly atop the others or in the Ball or Kerr boxes themselves. It's not as decorative as look at jar after jar of hard, but satisfying work...but they're not in danger of popping the lids nor if one did, since I cut only the plastic off the top...do I risk a large mess spilling everywhere. God Bless.

+Remy N. Nice!!!!!!!!!! Another use. I love it!!!!

woohoo! the prestonis a loved canner in the canning world....i am so excited for you! congrats!!!! you are going to love it!!!!!

I'm sure I will....Tanks ! ! !

+Alyks Sdrawde you can use a Presto pressure canner on a glass top. You can use it without the lid as a water bath canner

it all depend on the size of pot you use. amazon. or make one using canning rings

call your manufacturer. Presto makes a canner specifically for glass tops. 🥰

@@TheKneadyHomesteader thats just it. I don't have a canner yet. Wanted to get the ALL AMERICAN CANNER. So I'm glad you told me this. I'm very new and trying to take wise advice where i can find it. Learn things to consider, and tips and tricks of canning. Lol i appreciate you making this video. Thank you

no....because they cant continuously boil water at a rapid constant rate. but you can turn any stock pot with a lid into a watet bath canner. you need a rack for the bottom....and make sure it has at least 1 inch of water covering the tops of your jars .....but as long as it has a tight fitting lid and can keep a rapid boil you can just use that. an pressure cooker isnt designed to really do that.

Thank you so much I am learning so much from you!!! I'm completely new to canning and want to do it right and not my family sick.. Are the new canners easily to blow up like the old timer ones cause my aunt set her pressure on hers one time to high and it blew up

Hey William! My All American shows both PSI and Temp which is really nice! I like to see it at that 240 degree mark! Then, the weighted gauge jiggles, I can see on my temp gauge I am at 240 and 11lbs of pressure and I know I am at exactly the right spot I need to be at! It does say on my temp/psi gauge that it is a "geared gauge". Not sure what that means? But it does show both! :D Hope that helps!

+The Kneady Homesteader Thats nice! Did you get that as an extra or did yours come like that?

Nope comes with it! :D Hopefully this link works, but here is a picture of the gauge! Then it has a weighted one as well! indulgy.com/post/ANubxZynV3/buy-all-american-pressure-cooker-canner-stea

+The Kneady Homesteader Thank you. Have a great weekend!

+William McManus Jr you too 😀

hahahaha xoxo

*deep sigh* i dont kbow how they do it...... it should ve a crime. how can you false advertise on sometging as serious and important as this? canning it wrong can kill us!!!! not to mention swindle folks out of hard earned money.....they think they are buying somethi g they can cook and preserve low acid foods in.....like taking their money and running! ugh. its just so wrong!!!!! i like my pressure cooker xl....but had i 👌 own about their shady ways i wouldnt have given my money to them. i trusted qvc too....to vet these sorts of things!!!!!

Those people should take those videos off. I just checked and I know one of them is still up and still giving bad advice. I won't watch her channel anymore and yes it seemed like an infomercial.

hahahaha it does sound a bit frightening as it hisses. hahaha yeah the pressure cooker xl is so quiet!

go to google. then type in columbiaville mi elevation. you will see a white box pop up on the first line! :D your elevation is 771 :D

+KZfaqSurfer yes and she has, I believe, talked about it since as to not feeling safe about it. Check her later videos after making that one.

can you share the link to her follow up video that says it isn't safe? also, if i'm only canning veg stuff, can i use a pressure pot thing?

You got it , sistah! NONE! :D I just had to tell my sister this too the other day when we were talking. :D

whats your biggest fear? the canner exploding or dying of botulism? hahahha i had both before i started. hahahaha so i completely understand. but.....if you get a great canner and follow the steps....you will be golden. i absolutely love it. its addicting. hahaha

Please don't be terrified. It just takes some getting used to. I was too but it's SO worth it. Like our wonderful Kneady Homesteader said, it becomes addictive...especially when you have great results for your hard work. I learned from BexarPrepper, Misty Prepper, Linda's Pantry, Katz Kradul and OurHalfAcreHomestead. All great folks with awesome videos. I started out with an $85 Presto 7-quart or 10-pint canner from Weasel World (WalMart) but soon found that the biggest All American was the best bet by far for my two ravenous teenage boys, Christmas gifts, fellow-prepper family members for trading my meats for their veggies and fruit.

right on sis!

I pressure can on my glass top stove and have no problems. I use the Ball waterbath canner for waterbath canning.

I have heard scary stories about doing canning on a glass top stove.

+rakesfunnyfarm Look in your manual. It will tell you if it is safe. I have been doing it for 3 years now and never a problem.