What should we can next? It's honestly SO fun and cannot wait to have a stocked pantry full of homegrown goods

Zesty would be lemons or limes to me. I'd associate citrus with zesty, ie the zest of a lemon in baking.

Store the jars with the bands off. If you leave the bands on and you have some kind of botulism or mold you want it to show itself by creating pressure popping the seal on the jar. If not the botulism will be undetected and grow in the food and this can be fatal. So store all of your jars with the bands off.

You don’t need to cook for long time in water bath canning. The trick is the acid content which is achieved by adding vinegar or citrus in most recipes. I’ve found water bath takes significantly less time than pressure canning in general due to warm off and cooling times of pressure cooking.

Be careful when you recommend your viewers watch another KZfaqr for canning. The person you recommended notoriously doesn't follow directions, doesn't measure, and makes multiple substitutions. Not someone that people wanting to learn canning should watch, IMO.

I purchased this pressure canner this year. So far I’ve pressure canned enchilada sauce, marinara sauce, salsa, chicken broth, string beans, and pizza sauce. It’s a great product!

Shoutout to the editor for adding humor in the editing room! That combined with the on camera talent makes these videos so good!

Watching you two with your “baby’s 1st canning tools” had me chuckling. I’ve been canning for a number of years and I still use those things. They last a long time! 😅 I love my Presto digital and I hope you enjoy yours too. Maybe try a barbecue sauce next. My best advice for a new canner is to read the Ball Blue info pages carefully. You aren’t afraid of what you understand! Good luck from one self taught canner to another. Welcome to the rabbit hole!

Fun! Glad to see y'all getting into canning and using a tested recipe! Whoot! Hoot! Just to clarify a few things. The shelf life of a product is not dependent on the type of canning method. Both water bath canned foods and pressure canned foods can have a long shelf life if a tested recipe is carefully followed and the cans are stored properly (correct storage temps, nothing stored on top of cans...). Also the canning time can be longer for pressure canned recipes but this is not always the case. In any case both methods are "real" types of canning. The most important difference between the two methods is that pressure canning is used for low acid foods. Tomato products are particularly tricky because not all tomatoes are high acid. For example it's important to use the exact measurement of low acid foods such as onions in a recipe to avoid skewing the whole mix into a low acid concoction - which would make for a botulism friendly environment. For people who are new to canning there are a couple of important steps that I didn't see or maybe I missed (I'm sure they were were edited out): using the stirrer to release bubbles, wiping the jar tops to prevent siphoning, and allowing the jars to rest overnight or 8 hours before picking up, moving, or removing rings. Becky from Acre Homestead is an up and coming newer canner and has a lot of content some of which is pretty decent. For an in depth and science backed explanation of canning I'd recommend watching Rose Red Homestead. Because Botulism is a neuro-toxin (not just a bad case of food poisoning) which can cause organ failure, suffocation and death, I like to know the science behind what I'm doing when canning. That being said when all of the rules are followed canning is a wonderful and safe food preservation method.

Don't be afraid of pressure canning, I have a presto canner but not an electric one and I've been canning for years I put up a lot every year for my prep pantry I was scared at first too when I started but now it's like second nature to me I've water bath can for over 35 years, and I've been pressure canning for 6 years I love it. I can meet I can vegetables and I couldn't be happier

For me I’d say zesty is just super flavorful with spices/seasoning. Doesn’t need to hot/spicy necessarily, but jam-packed! Like a tzatziki can be zesty with lemon and herbs. A pizza sauce can be zesty. It’s just got that punch! I’m going to say a quick prayer for you now that you’ve started on this canning journey. I swear nothing sparks debate in homesteading groups quite like canning discussions! May you never say the wrong thing or make a mistake while doing a canning video 🙏🏼

Once you overcome any fears about pressure canning and actually try it, you find out how many safety features the non-electric old school pressure canners use. It will blow out the little safety valve gasket if you are careless enough to do everything totally wrong. No house-blowing-up here. And it VASTLY expands canning possibilities beyond simple water-bath canning. Now you can start exploring freeze drying!

Hey Kevin & team. Just thought I'd let you know that Becky does not follow USDA guidelines when canning & tends to cut corners when it comes to canning safety. Please be careful who you reccomend to follow... just went to watch a couple of her videos for the first time but saw that what she was doing is quite unsafe!

I got the same Presto digital canner because I wanted to get into canning, but was intimidated by the amount of monitoring needed for stove top canners. I didn't want to do it wrong, so this piece of equipment was my way of making it more dummy proof for myself. It gave me a sense of confidence and now I'm looking forward to being able to preserve the food I grow or things that would serve as convenience items for meal prep. It also allowed me to get some home made broths out of the freezer and onto the pantry shelf. Having that as an option is really valuable to me.

I've never canned before but from what I can remember from Becky's channel was that you need to have the proper headspace for whatever you're making it or it may not be safe or seal properly? 2 of your 3 cans looked like they had really large headspace so be careful!

Horseradish is VERY zesty to me, as is any citrus skin. You definitely do not need to store your jars in the fridge as they are fully shelf stable. You got a good overview of the pressure canning process, but missed some critical steps and information to make sure that the seal on the jars takes fully. This would include using a wide-mouth funnel to fill the jars, making sure the jar edge remained clean before sealing and sanitizing the lids. Details for a longer-form video when you get there. I'd also love to see what you do with tomatillos. I may be harvesting a bunch in the very near future and want to be sure to pay them the respect they're due. Loving seeing folks getting back into canning, My family survived on a big garden and home canning all through my childhood. So weird to see something we were occasionally maligned for coming back into popularity. I still prefer my mom's home-canned green beans to anything store-bought.

I encourage you to do a little more searching for channels to advertise, particularly when it comes to safe preserving. The one mentioned is very problematic, not only not bothering to follow safety guidelines, but does not tell her viewers that she is not following safety recipes. I'm all for people doing things their own way, but when you are showing other people what to do, it is necessary to at least refer people to the information on recommend practices for safety and law suit reasons.

Ball zesty salsa is a water bath tested recipe for pint jars or smaller. There isn’t a tested recipe for salsa in quart jars because it becomes too dense for heat to properly penetrate during processing. Not sure that pressure canning solves the issue with canning in a bigger jar (maybe but one wouldn’t really know unless it was tested). Also look into steam canners in place of water bath! Less water used and frankly easier! Just looking out for you guys as you learn to can!

Love you guys, but a few safety notes. Currently, the presto electric pressure canner has not been approved for use by the NCHFP. (There's some question about it maintaining the appropriate pressure for the duration of the canning process...it's undergoing further testing AFAIK.) Also, there are no approved salsa recipes for quart jars. The rule is that you can use a smaller jar than is called for in the recipe, but not a larger one. Your headspace is also entirely too large...most salsas are 1/2" if I remember correctly. Most ripe/red tomato salsas also remove the tomato skin (reduces the bacterial load). If the recipe says to remove the skins, you remove them. This is not optional. I really encourage you to do some more reading (NCHFP,/USDA Ball, Bernardin) before doing another canning video. Canning is not like cooking and you can't just make it up as you go or make all sorts of changes to a tested recipe. There's a lot of bad info circulating recently about how to can safely, and it's only a matter of time until a canning noob gets sick or makes someone else sick.

It is possible to water bath salsa. I’ve done it and Ball actually has a recipe for that method. It slll about the acidity.

Older old-enough-to-drink cousin Ki Ki hands you a beer and dishes out a couple lessons to the youngsters. Water-bath canning is all about high-acid foods. For things like fruit preserves, the processing time is a matter of minutes. For lower-acid (but still “high acid”) foods like tomatoes or salsa verde, the processing time will be longer and you will actually add acid. *As long as you used an approved pressure canning recipe*, you should feel totally confident leaving your jars out, bands off. Putting a no-oxygen food in the fridge will not prevent botulism. In fact, this is why you don’t store vacuum packed fresh food in the fridge….it creates the right environment for botulism in low-acid environments. When you put the lids on, only screw to finger-tightness. That should solve the off-centered lid issue. Once you’ve eaten your pressure-canned food and know you’re not going to die, while worlds open up. I do a lot of broths during the months the freezer is too full. (Clinks beers)

I have the Presto pressure/water bath canner for a couple of years now. I love the simplicity. For new to canning just know there were steps edited out. It’s all explained in the instructions. It’s been perfect for the two of us. Those with large families they may prefer the manual pressure canners as the large ones can hold more jars. With all the variable acid contents of tomatoes it is necessary to add either vinegar (5% potency), BOTTLED only lemon juice or citric acid. When starting out stay with approved recipes from trusted sources like Ball. Trouble starts when these rules are not followed as the thickness, ingredients, ect can change how the contents heats up. If the heat isn’t reached for the approved time inside the jar botulism can occur. The best testing of this canner and others was done by Pam at Rosered Homestead. Truly a scientific test. She did use a different recipe not included with Presto and it was a very thick meat sauce. And the regulator that Kevin had a time to figure out pulling off needs to remain off until the canner beeps to place it back on in the can position. I think Pam may have missed a regulator placement in one test. However, she did find it reaches kill zone very well, maybe longer than she thought was necessary on one test. I feel confident in Presto as they wouldn’t sell junk as they have been in business for many decades. Just follow approved recipes and instructions and you will be on your way to stocking your own grocery store.

To center those lids I use the lid lifter to hold down the lid while I put the screw band on. It holds the lid steady and it won't move around while you screw it down with the band. Your salsa looks great.

I've been contemplating that canner -- I do water bath now, but I'm looking into pressure canning. The reason you do pressure vs water is that you can't water bath can things that don't have enough acidity to kill bacteria. So green beans, meat, etc. can't be water bath canned. Tomatoes can though! Salsa is one of my favorite things to water bath can. That being said, zesty to me is Lawry's salt.

roasted salsa all the way. i like to get some onion, garlic, jalapeno or serrano and either tomatillos or tomatoes on the grill or on broil in the oven until everything gets charred. blend up, let it cool down and enjoy. I feel like this method would do well with canning but I haven't personally tried

As an aside, I first heard the phrase "BOHICA" (Bend Over, Here It Comes Again) in my early Navy years (1978-ish) when I saw a bumper sticker created by the crew of the USS Ranger (CV-61) that said, "BOHICA! Our screws never stop turning." Gotta love that Navy humor. Al in Bonita, USN(ret.)

Nothing is more zesty than a heavily seasoned cool ranch Dorito.

Unfortunately Becky/Acre Homestead isn't a great source for canning advice. I'd caution newbies against looking to her! I don't want to litigate it here, but she deviates from recipes / established safety procedures a fair amount which is super risky, especially for canning newbies!

Thank you for teaching while you learn, it takes a lot of pressure off trying something like this for the first time! Can’t wait to try pressure canning!

Nothing like when you first get into canning. I have been for some time now, although I wish I paid more attention to my great grandmother way back when. Question did you peal the tomatoes? Why the pressure canner? I make a lot of salsa and water bath them. I do use Mrs Wages mix though. As far as other things to can. Here are a few staples. Potatoes, I know people say why but the shelf stable jars are great to have around. Sauerkraut is another one that is a must. We do 50 pounds at a time and that last some time. Pickled sandwich pepper rings are great. Well you have the pressure canner so if you want to get into it try canning meat. I know it sounds intense but it’s not. We do deer meat, it’s simple and the end product is amazing. That’s also where the canned potatoes come in as well. I could go on hahahaha. Enjoy and have an epic canning day…….

Storing with the rings on can also cause a false seal. Therefore not making it safe to ingest. Then when you open them you can use the rings to hold the lid on or get some plastic lids made for the jars.

I so look forward to this new series of videos!! I'm sitting here talking to y'all and explaining everything while watching. It's awesome! Please take the rings off though. If you're putting it in the pantry, never keep the rings on. I guess since you're putting them in the refrigerator, it's not a big deal.

Nice!! 🙌 Salsa is something I never want to buy again. I buy up at the farmers market and spend about 6-8 hrs in the kitchen and end up with 26 jars of gold! I add it to spaghetti, chili, soups! 😋

I remember as a child, the hole's in the ceiling above my parent's stove and the out of bounds times when it was jarriing time

Just wanted to say I think you’re lucky to have Jacques to chill with, Eric. Love how he’s game for whatever. Also, BOHICA: bend over here it comes again. Only heard old military guys use that term

A zesty dish that comes to mind is Aguachiles! Its a seafood dish that originates in north west of Mexico mainly Sinaloa. It’s a dish made of shrimp, submerged in liquid seasoned with chiltepin peppers, lime juice, salt, slices of cucumber and slices of onion. Raw vegetables such as cucumber are usually added and the shrimp is usually marinated with lime for 10 min and it “cooks” it. It’s sooo good but very spicy and lemony

This was so fun to watch. I just bought a Presto electric canner and now watching you two can salsa - I know I can! Awesome!!!

Just made and canned this recipe on Sunday - Ball's Zesty Salsa. Got rave reviews!

So happy to see you starting the canning journey! I have been eyeing the electronic canner for a long time. Teaching moment dont leave the rings on the jars. Keeping them on can lead to a false seal on the jars. #keepcanningepic

I can chicken thighs, bone in, skin & fat removed. 2 thighs per pint jar, no liquid added as it produces it's own broth will processing in the pressure cooker. During hurricane season and ice storm power outages it can be used from the jar.

Appreciate the overview of pressure canning! I have done water bath canning

Awesome! I’m going to pressure can soup tomorrow. It’s a lot of fun once you get used to it.

6 paste tomatoes 6 jalapeños (or Serranos) 3 cloves garlic 1 sm onion or half large 1 handful or cilantro 1/4 cup pickled jalapeños Juice of 1 lime 1 heaping TBSP Bullion powder Blacken first 4 ingredients in cast iron skillet or comal Afterwords add all ingredients to the blender. Blend to the consistency of your liking. (Will thicken as it cools from the bullion powder)

"Pull that out in January when its cold, like... 50 degrees outside!" * cries in Minnesotan *

Pickles are great to can also! I did dill pickles and bread and butter pickles this year since I had so many cucumbers. It's an easy way to use them up once your plants start producing like crazy.

I have the same pressure canner and I'm a newbie on it, too. I love it!

I love you guys together. Great video and I think it was a sign for me to buy one too. I've been considering it these past few weeks bc yes, the old way is time consuming and well, so many things can go wrong. I'm wondering though, if you don't have Mason jars, would it work on any other kinds like say... recycles pickle jars, jelly jars, etc.

Kudos for the canning op. It reminded me of the time I read instructions on how to service my tractor!

Awesome job, may I suggest you fill the jars up a bit more next time. You don’t want so much space in there for air.

Love this. Thinking about canning some persimmon jam later.

There's a restaurant that makes some kind of Cilantro-lime cream sauce dressing. Although it has a light, fresh, and zesty taste!

my salsa is zesty.. i been making salsa lately too i have so many peppers and tomatoes from the garden. i been freezzing a ton of peppers and freezing salsa in sandwich ziploc bags so i can just take a bag of salsa out of the freezer when i need.. my salsa is simple and easy the only thing i cook is my tomato sauce... Then i chop my peppers in a blender on lowest setting with lemon juice, add my tomato sauce, Garlic Salt, Onion Powder, And my secret ingredient Lemon Pepper gives it that zestyness then last step finely chop a onion and mix it in, gives it a little crunch action.

Also if you want to get your feet wet with water bath canning, make and can some jam or jelly. It’s easy and doesn’t take long!

This is my go to recipe. Although I like to use an immersion blender to make it more of a restaurant style.

Labeling with dates is important 😊

I made that zesty salsa recipe last summer. I mostly used it in cooking.

I canned my first salsa this year. It was so very satisfying...and delicious. I'm hooked. Also did tomato sauce, peppers and potatoes.

You are both are giving Will Ferrell gardening vibes. I am here for it. 🧑‍🌾 🌶 🍅 Would also love to see more on the water bath method of preserving. I am planning on preserving dill pickles this year in New Zealand 🇳🇿.

Good job guys! I like the pressure canner you got. I've been thinking of selling mine, I have a basic Presto stovetop one I've only used unsuccessfully once. It's a lot of work and stressful, because you have to do it just right.

I water bath can as much as im able but low acidity foods must be done in pressure canner. I put away about 16 pints of salsa and water bath can was only 20 mins so 5 mins longer. I also add garlic and substitute the vinegar for a lemon or lime juice for my acidity

Rolley thing is down, it protects the jar when you lift it out. It also grips better.

Wish I could afford that canner, looks amazing! I just do water bath. Works well enough for my tomatoes and pickles. Takes forever though, some years I save up a week of PTO to deal with all the cooking and mess from making sauce.

best comp for zesty for me is an italian salad dressing. dont urban dictionary it though but could be useful maybe for the bros? i also water bath mine. 20 mins of that and good for over a year and had no issues.

Looks yummy. No need to pressure can something that has tomatoes and vinegar. You could have just water-bathed it.

Love that presto canner. Got it this year.

I could be wrong but I think you hold the jar with the black end so it won’t slip out.

Love seeing you guys do this! May I advise that if you’re going to do it a lot, get a food processor. It makes it so much faster! Although, sometimes you need a little vegetable stabby stabby! 😂

Both my grandmother and mother would make us leave the kitchen when venting/opening the pressure cooker (1970-1990’s). This seems so much easier.

I have that exact canning set and same colander, 😂 I’m in Australia.

Bro the editing is GOLD

The funny thing is you absolutely did not need this canner to do what you did, water bath is all that is necessary. You didn't pressure can anything that needed it.

Zesty-spicy, not bland. Honestly it’s probably a marketing tool.

People need safe canners to learn from. Becky is not the person to point them for direction. Surprised she hasn’t made herself or her family ill. She’s a liability.

I just got back from a weekend in New Orleans, and all the amazing Cajun food I ate could be the definition of zesty 🤤🤤

It took me a while to figure out how to get the regulator off too Kevin, you aren't alone.

BOHICA is an old school army acronym for "Bend Over Here It Comes Again" 😂

What days was the convo w/Becky on The Beet? I love her!!

I think of something with lemon, lime, or vinegar as being zesty.

If you roast your peppers, tomatoes, onions and garlic in the oven beforehand, its a game changer on the flavor. 😊

The first thing I did when you said you’re making a zesty salsa was go look up the definition of zesty. Glad I’m not alone lol.

Zesty is spicy or an attack of flavor without heat (not temp).😊

You two are a joy to watch😆😍

3:37 how do you NOT have cilantro?!

Jalapeno, Orange, Grapefruit, Clementine's, Lemon, Lime, Garlic, Red Onion, Arugula, Radish are some zesty foods which come to mind.

This is a high acid recipe. Water bath canning is what is usually done for salsa.

Question: where can I find the recipe? Sounds yummy 😋

Lol, WI here-50*F in January 😂. However, with this climate change that may be our temp. We are well past our frost date of 9/15. Good job and congratulations!

According to the internet(Urban Dictionary), a modern meaning for Zesty is "the definition of someone that appears JUICY and FLAMBOYANT". As for a zesty food I've eaten I'd say a key lime pie.

Pepperoncini is the best example of zesty I can think of.

Guacamole with lots of lime is zesty bliss 🥰

For those of y’all that are pressure canning pros- do regular pressure canning recipes apply to an electric one? Want to dip my toes in but debating between electric and traditional.

Editor needs to prepare a holiday song mix just with their into laughter 😂

Zesty is lemon meringue pie or key lime pie. It has to have a tang or sometimes a pop of heat.

Ok ignore my rubber end post I didn’t see what the camera man said. I don’t think I saw you wipe around the rim of your jars to make sure you had any food etc off and also check for any chips or nicks in the glass, this along with your placement of the lid could be why you have some extra water in that one, perhaps it didn’t get a proper seal to start with and extra water got in? I would put that one in the fridge and use that one first, I’m not totally sure that it would be safe to store outside of the fridge. Also did you get any air bubbles out?

Love the editing 😂 I associate "zesty" with lemon zest and citrus flavors 🍋🍊

Haha, I tried a chille lime tortilla chip by Siesta brand the other day and thought it was zesty.

I have the same set for canning 😮😊,

Zesty is Italian dressing lol😂

I feel that way about Umami. I feel like its just a fancy way of saying savory.

The Zesty Besties! :D