I purchased my first pressure canner yesterday, and waiting for it to arrive. I figure I should be watching videos before arrival. Thanks for the informative video.

Love this video so much! My wife and I have tried to keep this alive from what we remember our grandparents doing when we were children. This helps us so much! We love canning fresh veggies from our garden and also wild sand plum jam(picked from the lake nearby)!

A couple of things to note... the headspace first mentioned was a half inch and later it was a full inch. A full inch is correct. In this demonstration, you used the All American canner. In the instruction manual it says to wait one minute after removing the weight before removing the canner lid, not ten minutes. I recommend reading your manual thoroughly for every brand of canner before initially using it for what each manufacturer recommends.

Nothing like hearing the lid pop. Thank you for making this video

we had those jar grabbers in my house growing up. I always thought they were for grabbing boiled corn XD

Lehmans All American 921 is $379 from what i found, everywhere else they are are $410ish. Glad I live relatively local to Kidron. I bought my second 921 last week, late February 2023. Peace.

Great video, well done. Thank you very much. I just bought a brand new canner, the same as what you have here so it appears that carrots will be my first experience in pressure canning.

I’m so excited for this coming harvest season

This was quite helpful. Thank you so much.

Great job ladies! Thanks for the information! Cheers!

Awesome video ladies, thank you

The All American is the Cadillac of all pressure caners. I have both sizes the 21.5 quarts, as well as the 10.5 quart pressure caners. I love them both and use them often.

THANK YOU! This is a truly great vid, very helpful and well done.

Very informative from a newbie!! Ty much for the info!!

Fantastic video.

Very well done ladies.

I got my 1st pressure canner a week ago and used it for the 1st time last night. I canned 3 pints of okra as a test. I think I did pretty good. I got the smallest All American canner bc that’s all I could afford. So far it’s a success. I had trouble getting the pressure right so the weight only jiggled 1-4 times a minute but I think I will eventually know exactly what temperature I need to set it at after a few uses. Thanks for this video.

What a great video! Wish I could've afforded the expensive canner, but I'm sure the mechanics is all the same! Beautiful carrots!!!

Very informative step by step, what i needed.

I like that canner...nice size for a small family. I like this video...it is good with the step by step instructions

Great video. Thank you.

Amazing presentation

Thank you for this!

You guys did a nice job. Thank you!

Glad I founds this. I know all the questions she is asking are for educational purposes. But I am with her. Can I do this can I do that. Why can’t I Lol. Like I wanna see all ready. Definitely need patience to do this. Something I am definitely going to need to learn. Thank you for those questions because I know full well I would probably mess something up 😅😊

Very nice! Thanks

Great item!

Good back and forth between these two. Really helps to improve explanation

Since it is gasket-less, I'm surprised that she didn't mention lubricating the outer edge of the lid with petroleum jelly.

Thank you from England

Thank you

de que medida es esa olla?gracias!!!

you needed to say that you were raw packing the carrots and tell the difference between raw and hot packing the jars and why they have to be preasure canned and not water bath canned and to always referre to the ball canning book

Could you just start out with cold water in the jars and in the canner since everything has to come up to a boil anyway. It seems to me this would make it easier and safer from burns and possible jar breakage. I've always water bath canned and started out everything this way except that obviously I put boiling water in when I needed to add water. I just bought a pressure canner yesterday and I couldn't keep the jars hot anyway so I was scared to death every time I put a jar into the canner although the water in there wasn't boiling yet but it was very hot as per the directions. Please help. Thank you.

cold water to started/ so should i have heated the water before i put my jars in

This is nice pressure canner.

Nice lady. Thanks

oh carrots are so divine you get a dozen for a dime ................it's maaaaaaagic

I am waiting for mine to come can't wait going to make chicken soup

How long does it usually take for a canner to start emitting a steady flow of steam? I have an All american canner 921 and it takes forever to give me a steady stream of steam. The temp says its 228 degrees, I'm at 600-ish feet above sea level, it's been boiling for nearly an hour, and I still don't have a steady stream of steam. 😧

Could you reuse that water if you had another batch ready?

Hello, I am very new to pressure canning, I have a Presto 23 quart and have to use a portable induction hot plate, I have done the water bath test twice, both times I was unable to see steam, but, when the lid lock popped up, within seconds I could hear the steam coming from the vent, I have been told the lid lock should not come up at that time, it happened both times, can you please give me some guidance ( I was told, if the lid lock pops up before venting I have the hot plate too hot, and I could boil my canner dry, I tried it at a lower heat and nothing happened until 22 minutes in and I put the heat up, the lid lock popped up straight away)

I am very interestet in pressure canning but live under sea level. How much pressure do I need and can I pressure can in jars from Weck. They are compleet reusable and amazing for waterbad canning.

So this canning process will overcook the product?

It appeared that the carrots were above the inch headspace. I'm assuming the product should be measured to desired headspace.

I have a glass stove top....I have heard mixed things about using vs. not using this kind of stove top. What do you think? Is there anything else I could buy that would work if I can't use my stove top? Thank you great video

Did not talk about cleaning the rims after filling the jars before placing lid on jars. ANY thing in between the lid and jar can cause broken seal and or bacteria etc. also didn’t cover the importance of clear pressure hole & lubricating ring or basic canner differences.

Which model canner is being used in this video please

Must we oil the around of the canner before closing plse

How much headspace would you use for Tuna Antipasto in a pressure canner for 1 pint and 1/2 pint jars (Yes I realize USDA does not support Tuna Pasto canning). Is it true you need more headspace when pressure canning as opposed to when your are water-bath canning? Can you also tell me if there is a conversion factor for cooking-time when taking a water-bath canning recipe to a pressure canner recipe? Is there also less time used based on what lbs/pressure used in the pressure canner?

Thank you..ladies..but should you be tightening the lids after canning or do they get just sealed..??

Why are there silver spots on the rack?

Good video with great information. Unfortunately, the All American canner is far out of my budget.

What size canner is this?

I did not catch, how far the jars are being covered with the water? Can you tell me please, Thank you

謝謝！這影片裡的資訊對我非常有用處！

I noticed the lids weren't heated. I've heard conflicting information about this. What do you recommend? Does it matter?

Did I miss something? I did not see you clean and dry the top of the jar...

Would you use a tool (fork, tongs) to remove carrots from jars instead of bare fingers; due to contamination? Or will the boiling process remove that?

Whay size All American canner was used in this video? Was it 921 or the 915?

Can you add brown sugar in the carrot

could I pickle hard boiled eggs this way for non-refrigerated storage? will the process further cook the eggs?

What size or series is the canner you used on this video plz?

good food

Don't you risk cracking the jars when adding boiling hot water to the cold jars?

Why do you remove the ring bands when the process is complete? Wouldn’t leaving them on help keep the lids from getting accidentally knocked off ?

My all American 910 ran out of water 45 min into the 90 min time. I put 2-3 “ of water to begin. It did seem to take a lot of time before my 10 min vent time to start...can you help me?

do you wipe the lid rim with veg oil before putting on the lid ?

I am very confused about the amount of water in my new All American 921. The manual indicates to put in 3” of water, which i did. But when I load 8 pints of vegetable broth, the water is almost to the top of my jars. And my concern is that maybe i should remove some now. I’ve searched resources but haven’t found an answer to my concern.

The head space is for both the liquid and solid or just the liquid?

Does it matter if the jars touch while the process is happening?

Can I reuse the water in the canner to can a second time?

What about with a glass top stove? Do we have to move it before we open it or just let it cool down before opening pot?

do they ever mention which canner it is? how big all american?

FYI, the highest point in Ohio is 1,550 ft above sea level which is Located just outside of Bellefontaine. Where I live it’s 1,150 ft ASL. Due to the misinformation on pressure in this video I’ll just have to read my canner manual to know which rocker weight to use. No biggie, most of this is good info for a newbie like me.

I tried can I g some hot pack peaches, they all sealed,but some of the liquid came out of them. How can I prevent this from happening

I'm making sauerkraut...10 PSI, but, for how long??? Anyone?

This video made me hungary!!

It's a shame this video has so much inaccurate information in it! Instructor mentions 2 different headspace measurements and says to use 15lbs. pressure for canning over 2000ft. She's supposed to be an expert yet is giving info that can make people sick & the editors didn't catch these dangerous mistakes. Please look elsewhere for safe canning instructions.

In ancient times shenanigans!!!!

If the goal is to have enough water to pressurize that vessel, you don't need so much. At those pressures, even accounting for loss from the valve, you only need a few spoonfuls of water for that!

You didn’t clean around the rim of the jars I thought that had to be done for everything

I've been canning for a long time but not with a pressure canner. I bought one and tried it. She says to fill to 1 inch below the rim. That is way too much head space! I followed those instructions exactly and now I have 9 jars that are less than 3/4 full

Lost me at 10:40. What do you mean put 10 pounds of pressure on the vent pipe??

It should also have been mentioned that STEAM CANNING and OVEN CANNING are no longer acceptable, nor is turning jars over instead of water bath canning items like tomatoes. And no more wax for jellies or jams. And I would love to see something mething on "souring" of items such as corn, and how to prevent it.

OMG - this lady needs to go back and relearn her stuff ... salt has the added effect of adding flavor, but it's main purpose was to prevent the water from FREEZING during the winter which is why we don't need to add it any longer, most houses have reliable heat in the winter. Now they may have changed it, but my understanding is that between 0-1000ft above sea level is 10# and anything above 1000ft needs to use the 15# weight. AAAAANNNNDDD the reason you do not need to sanitize the jars is NOT because they are going to boil for more than 10 minutes (otherwise you wouldn't need to sanitize for waterbath canning either) - it is because you will be canning at a temperature ABOVE the boiling temperature whereas the waterbath method will NEVER exceed the boiling point.

This is going to become the norm once inflation destroys the once great american economy

2x video speed

If you release the pressure after turning the heat off, it does not create a vacuum. It causes the super heated water in the jars to boil. There is no such thing as a vacuum!

This video has so much wrong information. Please just follow the Ball Canning book and not this video!

I am watching this video and it’s good information for a beginner like me but I didn’t like the way the lady that’s doing the teaching is speaking to the other lady like she’s a child. I assume the other lady has canned before but she’s just going along with the instructor.

Salting fish is done today. All over the world.

I am sorry but my opinion is this should be removed as it has not enough info and some incorrect info that could be dangerous in canning

Why would you can those horrible carrots! Shame

The instructor comes across a little condescending...

hi i'm your new subscriber i'm from switzerland i made a purchase of the pan and lids and so far i haven't gotten a response. and I'm worried because the value is not little. and I would like you to answer my email thank you