I am 71 years old. For the first time in my life (thanks to you) I'm home canning. I am so grateful for all the time you have sacrificed to help those of us who needed someone to trust regarding home canning. You've studied and worked so hard and I just wanted you to know that there just aren't words to describe how very thankful to you I am. God Bless you.

Information UNDER 'show more': ERROR ALERT! Angela just pointed out in a comment that I hit the "Pressure Cook" button instead of the "Pressure Can" button on the Max. I reviewed the video and yes, I did. That explains the lower temps in the Max. It would have easily made it into the kill zone had I pressed the correct button, so the Max is just fine to use for pressure canning ground beef.

I'm canning for 20 years,was studying microbiology/food technology,wish I had a professor like you,very informative .Thank you.

At this point, I think the USDA should be hiring you as a consultant! Love your video, thank you.

You mentioned in the video that you test these canners out of curiosity for yourself so that you will have the knowledge of what is safe and what is not safe. You sharing your work comes from a desire to help and inform others. The average person probably does not have the science background or the knowledge to do these tests themselves. So! A BIG thank you for taking the time to do this research and share it with all of us. I have been canning for about 3 months. Due to my severe arthritis disability I purchased 2 of the Presto digital canners hoping it would make canning a little bit easier on me. So the information in these videos is invaluable to me, and will be very helpful going forward. Again, thank you for using your knowledge and talents to help others.

Pam, you are one amazing woman!!!!!!! Thank you so much for your time and efforts you and Jim put into making, filming and editing these educational digital pressure canners videos.

Thank you so much for this! It was very interesting. I have the Presto digital canner and I love it. I have canned beef stew, chicken and turkey soup, beef cubes, and now ground beef! I have always been afraid of pressure canning. But this Presto digital canner is a no-brainer and now I'm doing things that I never thought that I would before.

Ok so my wife and I have our very first batch of ground beef in the insta pot right this minute. So at 62 years old iam really excited about this canning business. Told my wife if we lose power all our freezer items will be ruined and we'll be out hundreds of dollars of meat so I bought us the insta pot. It's about one pound of burger per pint and we added beef broth with onion mix.wish us well......by the way I love your channel

YOU are the ONLY one I trust to knowing these important topics such as not trying to give people botulism or what have you. Thank you for ALL your videos and taking the guesswork out of what works and what does not. God Bless!

So glad I found your videos. There has been so many that deemed the Presto unsafe because of the different altitudes of different areas. Your video broke this down and explained it perfectly. I appreciate you so much and absolutely love your personality and teaching methods. Thank you for helping me overcome my fear of pressure canning!

Once again, you hit it out of the ballpark. Your scientific approach and curiosity is very much appreciated. Thank you for educating us. I know it eases my mind about canning and eating the things that I can.

Quick tip. If I find myself in a hurry, instead of peeling and mincing fresh onions, I use dried minced onion. Faster, easier, tastes great. I also STOCK minced onions to use in place of fresh-pressure-canned ones, which take up WAY more shelf space than minced.

I trust you more than I do any government agency. 😀 Thank you for sharing your knowledge!

As a retired nurse I appreciate that you give the "why" of what you do in each video. I'm new to canning and needed those extra nuggets to help me put information in order in my head and see the end result before I even start. Thank you!

Thank you so much for sharing your “data” with us. I appreciate all your time and efforts in putting this canning series together. ❤

I bought the Presto digital Canner plus a step down transformer as I’m in Australia…. After watching your testing videos, I felt confident enough to purchase one., and must say I absolutely love it, it is so easy to use. 😂 I want to say a huge thank you for doing these tests, and making me feel safe and confident.

I'm at sea level. Thank you for all your hard work and clearing up all the misconception surrounding these canners. I feel confident with my original Prestos the 23 &16 quart canners. They take care of all my canning needs. I really don't have room to store all these other canners.

Thank you so much for your diligent work to help teach everyone the SAFE & tasty way to can so many different items.

Thank you for doing the ground work with your tools and knowledge..

First I want to say thank you for sharing so much great information on your channel! I have been enjoying learning all about food preservation. I am a new canner who began my journey this past spring with strawberry jam. Then I decided a pressure canner was the next step. I purchased a Presto Digital Canner in April, but didn’t brave the new world of pressure canning until today! I’ve been watching videos about canning meat and really wanted to try it since we have quite the stockpile in our freezer and I wanted to make some room. As I sit typing, my canner is boiling away processing 5 pints of ground beef. I have watched this video probably 5 times as I am that meticulous. Ha ha! I watched it again right before beginning the canning process this morning. After the canner has sufficiently cooled I will be trying my hand at raw pack chicken canning. One of the local grocery stores has boneless, skinless chicken breasts on sale for $1.49 a pound and I just could not pass it up since I knew I could can it and I wouldn’t have to make freezer space available. I have watched that video several times as well! Sorry for the lengthy post. I just wanted to share how wonderful your channel is and wish you a blessed and happy New Year! ❤ Jennifer

I so appreciate your knowledge and thorough testing, all explained just perfectly! Thank you so much for bringing your classroom to KZfaq and providing such a valuable channel! I look forward to continue learning all that you have to share.

Very interesting data! Thanks for sharing!

Pam forgiveness is key- you are human and quick to point out the mistake. Yes Pressure Can, NOT Pressure Cook. Thank you for being an exceptional lady!

I have to say, you’re stellar at presenting information. Good sound science. I’m impressed too that you clarify if something was done mistakenly. I loved your unbiased review just straight factual data. I’ve subscribed because I’ve got a science brain though it’s life science as a nurse, I ran an autoclave for years and had to have it tested via cultures I would pack in a load. Kudos.

I am very grateful for you sharing all your information. I use both the Presto, Max and regular pressure canners albeit any pressure canning is fairly new to me for about a year now. I have been Freeze drying and water bath canning foe a longer time. I’m loving all methods so far and glad to be 70 years old and still learning. It is ever so important, more now than ever to be stocked up and self reliant. One never knows what tomorrow holds. If possible, everyone should be gardening and preserving food for their loved ones. God bless your gardens with abundant harvest and your health, strength and endurance to be at a premium!.... and thank you once again for all you share. You are a blessing to me.

Mrs !!!! Rose. .... I love that your precise!!! Your. Doing alot. For alot of us!! Thank you!!

Thank you for sharing... you help everyone of us!! Much gratitude 🙏🙏

You guys are awesome. I'm amazed at how much you guys try to do the right things correctly. Thanks for your time.

I have ordered a presto canner , had to go to the manufacturer to get it . Every place else was sold out. I love every video you do ! Thank you so very much for all the information and testing for us.

Miss Pam, you stated that you are no one special. I beg to differ. You are an amazingly intelligent woman who graciously shares her knowledge for the betterment of us all. I feel so fortunate to have found your channel. My family is better prepared for emergencies because of the information I have learned from you.

I appreciate you so much. I will start my first time canning ground meat!

Thank you so much for that test! I had canned ground meat w/onions a few months ago in my Instant Pot Max and the temperature stayed between 244 & 247, so hoping they are still good. Thank you

Thank you, Pam, You always do a fabulous job explaining and proving your methods. You are a blessing to this community.

I appreciate the information you have provided. I have the electric presto canner that I have never used. I have decided to sell it and stay with mannual canners because I don't want have to guess what is the appropriate food to use it for. I don't have any way to determine if it reached the kill zone or not and it is not worth it. Thank you again and I agree that the USDA claim on the outside of box does not make me happy with this company!

I have been water bathing for several years and are ready to move on to pressure canning. Thank you so much for your dedication to safe food canning. This helped me make up my mind. I am so grateful to you for this.

I just canned my 1st batch of hamburger meat & I'm so excited!! I went ahead and got the Presto Digital Pressure Canner and it was sooooo easy especially being a 1st timer. Very happy with my purchase. I did end up using Beef Broth since I didn't have Beef Boulion. I'll be using one of the cans in a week or two so we'll see how it goes!! Thank you so much for giving me the confidence to try this on my own! Still wish there was an in-person canning class. I sure wish I took one before Covid hit. Thanks again!!😊😊😊😊

In Poland, tyndalizing is used. The first day is cooking for an hour. After 24 hours, it is repeated. On the third day, to be sure, again.But I'm impatient and bought the Presto Digital Pressure Canner, I'm glad it works as it should, I'm very happy with it.Tyndalization is effective but burdensome and everything is faster with Presto.Thank You for showing how it works great ,for your hard works.I always enjoy watching every movie and learning a lot.[Google translate]

Thank you for all your hard work and how detailed you are. I'm addicted to watching all your videos. You provide so much knowledge!! I just bought a max and I'm feeling very good about canning in it. Please keep em coming!! Thank you so much!!!

I love your videos, I have learned so much. You remind me of my mother, she had your beautiful red hair. She didn't have a phd, but she did have her masters in special ed from the University of Utah, when I watch your videos it feels like she is here again. She loved to cook. My step brother ended up being a head chef at a popular restaurant because of her. I never learned to can anything, but now realize how important it is. Thank you for your hard work in teaching this skill.

Well I am 54 years of age and am just recently starting to can..so exciting..I just wanted to thank you for your very informative videos!! I just purchased my first presto electric canner and enjoyed your video. Thank you for this.

I have a question. At the beginning of the ground beef with the Max you pushed Pressure Cook rather than Canning. Could that have been the reason it didn't get up to the USDA recommended temperature? I started watching you yesterday and can't get enough. I too have just received the Harvest Fresh Freeze dryer and will be food saving with that soon. Pam and Jim, thank you both for sharing with us your techniques and knowledge. I look forward to seeing you on You Tube.

I appreciate what you do. I use a Go Wise pressure canner. So this helps me greatly. My husband got it for me to start my canning journey. I am now ready to get a cook top pressure canner, but it will take time to save for. So knowing what is safe to can and not safe is truly appreciated.

I believe that beef bouillon has multi dextrine in it and is very high on glycemic index, so bad for diabetics. I thought you might like to know. I love your videos and have watched almost all of them. Your very knowledgeable and am very impressed with all your scientific explanations. Keep on showing us what is best in canning!

I am SO glad that I choose the 12 qt. Presto Precise Canner instead of one of the others. Big sigh! YOU are an amazing lady, professor and home canner. Thank you for all of your hard work. We live in east Texas, close to the Tyler, Kilgore, Longview area so don’t have to worry about the altitude….but again…thank you. I am 75 and have been canning, both boiling water and pressure canning since 1972. I am so excited about getting this new electric Presto because my stove, that I normally put my 22 qt. Pressure canner on is a yellow, 1950 Chambers Gas range and I don’t like having to have the heat on my stove top going for 90 minutes. So…yay…can’t wait for my new Presto to arrive. One of the reasons I choose it is because of the USDA approval rating. Another big sigh!

I am so thankful for the work you do. Thank you for your curiosity. The more information we have the better our ability to make decisions for what we want to do for our families.

I've owned an All American pressure canner for years, but it's HUGE and holds around 24-36 qts! The mother load! But we're just 2 now and I have no need to do such large batches. I saw a more recent post you did on the Presto and I bought one instantly! Thank you for such an excellent review!

Pam thanks for your video. I did initially ask why you hit the Pressure button on the Max instead of the Canning button and have since read a post you responded to a couple of months ago which answered my question - hence an amended comment. I'm glad it wasn't a problem with the IP Max.

I have so much admiration for your "testing". Your the best. I appreciate you and your husband working so hard to deliver safe reliable information.

Thank you for giving me the confidence to do this. I appreciate your scientific approach.

You read my mind! I just watched one of your videos for the first time last night reviewing the Presto and I subscribed. But I was wondering if it would be good for ground beef bc I just bought several pounds of grpund beef for canning. Boom! and here is the video I need in less than one day! Hooray!

Ah, you just answered my question!!!!! Thank you so much. I had my husband watch your video. He was very impressed. I canned 8 pints of water today by myself. I was so excited!!! So, Monday, I will be canning something for real now that I know I'm able!!!!! Can't decide what to tackle first. Have a great weekend!!!!!!

Thank you! I am so thankful to have found your blog. What you are sharing is invaluable information and empowering during such precarious times. Your guidance and tenacity build confidence and a high regard for understanding how to be safe.

Thank you, thank you, thank you for doing the testing. I hope some day you may go over the algorithm someday, I'm a bit of a math nerd. Hopefully someday they will make the canners so you can select the type of food you are canning and then it will know how long to hold the food in the kill zone to ensure the temperature is penetrated through the whole jar. This way there will not be any over cooking and degrading of the food. Well done.

Thank you so much for your review! I have been watching your videos for a while and really love how you explain the science behind these pressure canners. We recently moved from Ohio (600 ft above sea level) to Wyoming (6200 ft above sea level) and I was really struggling to get my pressure canner to come up to pressure on my electric stove. The Presto looks like it would be a good option for me. Again, thank you so much for you in depth review.

Thank you for all your research. I just bought the Presto so am glad to hear that pre-cooked ground meat will work fine using the Presto.

all said and done, I'm thinking that doing things "the old fashioned" way is best. Life existed before the industrial revolution and we were healthier. I never had the opportunity to learn from my folks or grandparents, so I appreciate you teaching me. You're wonderful🤩

Wonderful video! Thank you so much for making the videos. I just bought the Presto Digital Canner and I love it!

Thank you so much for doing these videos... They were very informative and I appreciate the time and effort you put into making them - I've owned the Presto Canner for over a year and use it every other week - We eat what we can and I try to follow all the safety guidelines while using it - I think it's a great product, but I do agree it may spend way to much time in the kill zone as you've stated - I don't own the IP max, but I was shouting at my screen trying to tell ya about the canning button when you hit the cooker button - I know you realized it after the fact... my husband said who are you yelling at? hahahaha - Just know your experiment was eye-opening and a lot of canners appreciated the information - Thanks Again! :)

I love watching and learning your videos. I learn so much more than any book could ever teach... your scientific teaching and extended curiosity helps new canners (like me) alot! Thank you so very much for all your help and videos

Thank you. Electric pressure canning is all I can do and I have a Presto pressure canner. It may stay in the kill zone longer, but a least I know it’s safe. I live 300 above sea level so the temperature will be higher. Thank you for sharing your findings on the electric pressure canner. Blessings ❤️🌺

Thank you for the information and the research you do. I use the max and I have a presto with the gage I use on my old coil burner stove. I am happy with my results with these. I will, however not use my max for hamburger and that's ok. I do enjoy using it for other canning. The chicken, for instance , was great. Please take care and keep up the good work. I enjoy your video's so much.

I love the research and knowledge that you put into your canning videos!

A big thank you for sharing your findings. I’m sure all of us who do canning appreciate all of the videos you post on the subject.

Pam, I will NEVER disregard you results and knowledge that you share. You are amazing and I appreciate all that you do.

I really appreciate your canning videos. Your testing with the loggers, etc. is wonderful. I noticed when you started the IP Max you used the pressure cook button instead of the canning button. Could that be the reason it did not get to the "kill zone" temp? Just a thought. I am like candybunchan3 in that I am 72 and just started my canning adventure because of you and the Instant Pot. Thank you for all the work you put into bringing this information to us 🙂

Oh my dear I was looking at your video that you put on this hamburger and I noticed that you push pressure cooker instead of canning on it please look back and see your video maybe that's why it did not get up to the temperature this is just a FYI

Thank you for all of your work on this subject. Yesterday I bought an Instant Pot Duo. Today I will take it back and get the Max. I would have wasted my money if I hadn't turned to your channel and listened to your data.

Great job as usual. Thank you for all the sound data. It’s not your responsibility but you have given your all with excellent information Gods blessings

Love your scientifically based data! I am new to canning and I was wondering what the downside is to the food being in the kill zone for too long in the presto… is it because it loses nutrients at that point or just that it’s going to taste over cooked? Thank you for all you do for the canning community, truly it’s wonderful!

Another great video! Thank you! I have been seeing mentions of another digital pressure canner. It is quite small though, only 9.5 quarts. It claims to have 2 pressure elevation settings for sea level and elevated canning use. I'm not suggesting you buy one and test it. I'm only mentioning it in hopes that other viewers might have experience with it. NESCO 9.5 Qt Digital Pressure Canner/Cooker

Rose thank you so much. You are such a relief from some of the other canners. You try different things with a scientific background and I love that....Again Thank You

I'm just getting into canning and I purchased the Presto digital canner in hopes of making it easier with the pressure part ,I'm so EXCITED that you are doing videos using it so I can watch and learn. Thank you for sharing your knowledge to those of us who don't have family or friends to learn from!😊

This is a PS to my previous comment.... I wonder if you tried another batch of ground meat in the Max if you might get a better result... I can ground beef in mine with the temperature reaching where it should be. I am at Sea level so not sure if that has something to do with it.

As someone new to pressure canning I really appreciate your videos so much. Is there a way to determine the nutritional loss that results from the Presto's extended kill time? (I am only 700ft above sea level) I have a large "All American" pressure canner but am intrigued by the lure of an automated process :)

I had already bought my presto digital canner when I came across your video. I am a first time canner (never even water bathed) and thought that the digital would be a good way to save money on canned tuna and beans by doing at home. I am SO glad you're here to present real data. I think you mentioned in another video that the packaging regarding the presto usda label was deceptive and I would have never even thought to question if it was safe if not for your videos! Thank you so much so all your information!!!

Thank you so much Pam and Jim! Two beautiful people sharing their time with all of us. 🥰

The Instant Pot Pressure Cooking button was pressed instead of the Canning button.

Is it just me? Or does anyone else have a serious craving for calzones after watching this video - lol? Great information as always. I really appreciate your analytical approach to canning. I've been canning for many years and even so, I'm so glad I found your channel.

I just love you both. ❤️ You do so much hard work and share it with all of us( Jim's video work is awesome as well). I myself am beyond grateful for all you do.🙏🕉 I have learned so much..even at 64yrs old. Thank You, Thank You❣️🥰❣️

I can't tell you how much I and I suspect a lot of people appreciate all your work you do running these test. Thank you so much. I remember people when i was growing up, having their copper boilers sitting on the cook stove full of jars of meat or vegis....canning away for hours and hours. I am so glad for pressure canners. And i am so glad to have found your channel. Cheers

Thank you for all the work you do to keep others safe

Thank you so much for the data. I really appreciate you taking so much of your time appeasing our requests😍 You are so appreciated!!

Thank you so much my wife and I are new to canning, we love your videos and learning from them. You are fantastic at doing what you do! We can not close with out saying good job to your camera man.

Hi Rose I'm Sandy and I want to tell you . I love watching you. You have taken all the fears out of canning for me.

Oh my gosh! I am a math nerd and grew up canning with my mom and grandmother and I just love your analysis. I have learned so much from you. Thank you, thank you, thank you. 😊 I can’t get enough of your videos.

Pam, I'd bought the IP Max because of your video. Temp never got high enough and I've had to dump 3 jars of canned pork. A real canner by Presto is being delivered today or tomorrow from Amazon. Not cheap, but food will be safe. Now I've got a fast food cooker--the IPMax.

Thank you for your time and effort for checking to make sure canning is safe ❤️❤️

I been pressure canning for years. Thank you once again, I love that you research and share your results, Canning meat is new to me but your video has given me confidence it is safe if we follow instructions. I have an 8 qt instant pot and was excited I could do a smaller batch’s if needed but based on your research and results I won’t do meat in it. Have a wonderful day! I look forward to your next video!

Thank you so much for the effort that you put into your testing. I make my decisions based on fact, not opinions. As a home science geek, it's much appreciated.

Today is my first canning adventure (ever). I bought the a new Presto. I used 2 LB grass fed beef and onions but that filled 3 1/2 pint jars. I filled all with liquid to 1" head space. I am hoping the short fill with that last jar will be OK since the liquid made it to the 1" mark. Wish I had an apple for the teacher as you are the BEST!

I appreciate all you do!!! I bought a Ip max. I live in Utah... I absolutely love it...It gets temp to 247 every time... tks again.

Louis Pasteur would be proud of your efforts on his behalf in modern times. I admire your attention to detail. I have yet to start pressure canning. I feel the need to learn a lot more before I buy the gear to begin.

I have watched several of your videos. I LOVE your channel!!! Tomorrow I am ordering an Instant Pot Max. I will be canning ground beef and raw chicken. I am also going to start dehydrating vegetables. Excited and inspired to get started!

Hello Rosered and Jim, I just noticed that you press the pressure cook button instead of canning button in this video. Maybe that is the reason the Max failed the ground meat test. Love your videos, the knowledge you are teaching all of us. I have the Max and used it several times just for vegetables but I think I will get the courage to use the Presto canner because it is the safest 100%.

I have said many times (here) that I would stick with my stove top presto canner. Just a little back story to my IP journey. ...I got my 1st IP in February, it is a duo mini that was still in the box when I went down to check out my sister's home after she passed in January. Long story short, I would have been at her side through her journey but there was no visitation in hospitals due to covid. I bought a 6qt IP duo when out with a friend in March. After being so resistant to IP's, I loved their usefulness. After watching Pams videos on IP Max, I concluded it would be a good fit for small batch canning without heating the house up like a regular pressure canner. The max arrives tomorrow and I'm currently looking for someone who needs an IP duo 6qt, that can't afford one. Have feelers out at church. Thanks Pam and Jim for encouraging my newest appliance.

I absolutely love the Instant Pot Max . Thanks so much for your curiosity it has helped me and others so much . Bless You 🙏💗🇺🇸💗🙏

Just found your channel and am very thankful for your efforts!

Thank you for putting my mind at ease, I was told many times the Instant Pot Max would pressure can but I've never felt safe to do so. Ordered the Presto on sale today and I'm so glad I listened to my gut

This was so informative, and so valuable that you just saved us a lot of money. That includes the comment from Teresa Bennett and your realization that which button is pushed makes the difference between safe and questionable. Kudos for letting us know! Fatigue is HUGE FACTOR IN WHAT WE DO, AND YOU WENT THE EXTE MILE! Thank you for all you do to give us so much critical information; it truly means the world. 🥰🥰🥰

Glad you're addressing this also. I feel bad I didn't see this video till just now though, as I thought the presto failed the meat sauce video.? That was the one I was referring people to. Glad it's straightened out and your mistake (as us humans do) was pointed out, of pushing pressure cook instead of pressure can on the IP Max has also been cleared up as well. Thank you for taking time out of your busy schedule to get the word out about the safety of these canners I know many appreciate it and needed the test results and reassurance that not everyone out online is always right. This is where research is very important.