i always use the 3 quarts per the instructions. It was explained to me that it isn't the depth of the water that is doing the work or how high the water is on the jars. It is the pressure/temperature around our jars that is doing the work. I have never ended up with a low level after 90 minute sessions.

I love my Presto scanners, for cost, lighter weight & no toggles to turn with severe arthritis in my hands.

Absolutely!! Thanks for all you do - don’t know what we would do without you!!! Sending Blessings!!

I view the discoloration as a mark of a well utilized canner 😉

I just received my wonderful, new 23 qt pot yesterday. There was an insert to the manual which says, "When processing for times in excess of 100 minutes, always add an additional quart of water over and above that called for by the... instructions." (By the way, thank you for the pricing tip on the 23 qt on Amazon. I had been on the fence about getting a bigger pot. I'm happy I did.)

I chose the 16qt Presto without the gauge because I didn't want to mess with gauge maintenance. Mine has a line inside to determine the correct water level. I'm not sure how many quarts it is but it seems like more than 3. You are absolutely right....read the manual. Your videos gave me the confidence to pressure can. Thanks!

My Presto canners are 5 yrs or less old, and I believe my manual said there are demarcations/lines on the inside of the canner indicating the proper level. First line is at exactly 3 quarts of water. I always have used 3 quarts;)

Hi, You do an awesome job! I just love all you videos and chats. Thank you.

I'm so glad I found your channel. Great info!

What great information!!!! Thank you for all of the sharing that you do for us that are still in the learning process.

Thanks so much for your videos. We finally used our pressure canner and made Ugly Chicken today. Super excited to do much more - and to taste it!

I'm so thankful you did this video!! So much help to me! You've become a VERY IMPORTANT "ESSENTIAL WORKER" lol... for us aspiring canners! Ty ty th

Thank you Leisa for another great info video for newbies, I'm not a newbie but it never hurts to do a refresh. your the best!

Thank you for all the information and your teacher spirit.

Thank you for the great advice Leisa

Great info as usual Leisa, Thanks. I have a 23 quart presto and love it. I also have a glass top stove. It does great.

So excited that I received a Presto canner for this Christmas. I plan to crank it up tomorrow, so I’m bingeing to get as much information as possible. Not just today, but I’ve been watching several YTbers for a few months, and I think I’m ready! I really appreciate you and others who are so willing to share your knowledge and experience with us novices. BTW, my presto has the extra metal on the bottom that is recommended for glass top stoves. Important to make sure to not slide the canner onto and off the heating element. Just pick up to set down and remove to be safe.

I’m glad you put a visual of the 3 quart jars. I’m in Australia, where we use metric, so not very familiar with the pints and quarts. I was visualising as 3/4 of one jar 😁

oh, I have just found and viewing these helpful presto canner questions. I asked about the gauge in the first video I watched. you answered it in this video. This was very, very, very, helpful. I have wondered about the dial needing sent in to check it. I have the weighted gauge for as long almost as I have had the used canner I bought. it was my first learning experience with pressure canning. I now have the All American and the new little presto precision for small batch canning. I stored the canner because I wondered about the dial...although when using the canner with the weighted gauge everything seemed fine. I use 10 lbs. Anyway long story short. you made me a very happy person today. I even have new rings and all this extra stuff. I tried to sell my presto canner at a super cheap price..including all these new extras..which cost more than asking price. lucky me .. no one offered up and I took it off of next-door...I guess there are not many into canning in my San Diego neighborhood. Awwww ... today's younger generation...fast fooders..no wonder so many illnesses. Thank you big time!

Love my Presto 23.

Great informative video as usual. Today I test ran my 23 qt induction canner and happiness is finding the sweet spot on your stove!!!

I really appreciate your discussion on water level. Knowing about not having water over the jars really is helpful. ❤️❤️❤️

Thank you very much. I am new to canning and a little apprehensive. Your videos are very interesting and informative.

I agree w/ you on having a little more water needed. I ended up running my new canner dry, it didn't warp thank God, and my soup syphined & burnt, w/ vinegar I was able to get it all clean, I like the tip for cleaning any discoloration.

Thanks for this much desired video regarding this pressure canner.

ThAnkyou just found you .😀newbie here got a presto 23 quart , been practicing with just water in the pot! To get to know how this beauty works with my stove.These videos are awesome . Been binging on you and 1870 homesteaders Rachel and Todd ! All you guys are awesome! Be Blessed!😊❤️👏🏼

When I got my new canner way back in my twenties with two young children they did not have KZfaq and I was excited to start :).

I found a 1967 presto pressure cooker at my dump . It still has the original book. I use it all the time .

Oh Leisa, "Jiggle Your World" sounds like a great new T-shirt design! 💖

This was hugely helpful!! Recently when I canned I dutifully put 3 inches of water in my canner but the water came over the tops of the jars. I couldn't find anywhere where it said that the water should not cover the jars, so I left it. The 2 times I did that (I double stacked my jars) I had one fail each time and the jars that failed were both on the bottom. Thank you for clarifying the water level issue! LOVE your channel - I learn so much!

Thanks for all you do

Just ordered the electric burner for my presto pressure canner thanks for the heads up now I know why people said the bottoms blow out you saved me a lot of aggravation I would of put it on my propane burner thank you again and God bless

Thanks again for a good lesson. Have a good day.

Thank you I just pressure canned chicken it did not run dry but only had a small amount of water in it when finished (I put 3 quarts of water in it). I looked at your comment below and found out temp was to high, so thank you. All 15 jars sealed wonderfully thanks to your video . I love ugly chicken!!

I can with my 23 quart Presto on a GE glass top. They have the info online saying it was ok. I also didn’t clean my stove top throughly enough after baking beans for canning well enough and canned on the same burner and ended up pitting my stove top. Back on the phone with GE tech who told me it is cosmetic damage only and it is usually caused by residual sugar. So now I clean the stove top like there is no tomorrow 😊

I got one of those canning burners after I watched one of your older videos It is great!!! The weight of the canner was making it burn higher, no air flow. The canner burner sits higher and I am able to control the heat better. Very inexpensive investment.

I agree with you bc one time I almost ran it dry processing meat. I like doing 3 1/2 quarts of water.

Again, so appreciate your videos. I am sitting here with a 23 qt Presto not 3 ft from me still in the box. And a glass top stove in the kitchen. So, nervous about all of the above. I have been doing some canning in my a Insta Pot Max and I feel very good about that after watching RoseRed's presentation. Very thorough and scientific. Great results so far. But I will be running out of pint jars soon. It's just me here so I'm fine with pints. Wish I could sleep tonight. Ta ta

I have used Bar keepers friend forever. Use it on my Al-Clad, my glass top stove, stainless steel sink It is a wonder product!! My glass top I can on all the time.

I had a friend who used her canner on a butane outside cooker. She didn’t want to heat her house. 😳🙄🤪 Her canner warped on the bottom. I tried to tell her it was because she couldn’t control the heat on that cooker right. She totally disagreed so I just left her with it. I’ve had mine for years. Love it and it is well used and stained but works perfectly. Love my jiggler! Mine came with one. Thanks again for sharing all your knowledge. 👩‍🌾🌻💛☀️

Thank you. I am using a glass top stove and the Presto works great on Mine. You do your due diligence though. Happy canning !

Great video. Thank you.

Thank you so much that was very helpful. God bless.

Thank you for sharing...this summer I will be brave and use the pressure canner

Watched all and thank you, was getting in a mess with weight expecting to jiggle, in UK very little canning done, I had to import my Pesto Now ordered a weight

I have a presto pressure canner. It is my first canner. Maybe I shouldn't have started with pressure canning, but I love it. So very blessed. Thank you for the wonderful video. Be so blessed.

You just saved me I haven’t used my canner in years and filled it over the top of the jars. Thanks for posting on KZfaq that could have been a hot mess. My husband is the gadget guy. Your advice was a life saver today. 😅❤

I have used both a water bath and pressure canners on my glass top range with no problems.

What is a moderator. Thank you for spending your time teaching us beginners I have only been Canning for 2 years but I am absolutely in love with it,Thanks❤❤❤❤

Thank You Great Advice. Is always Appreciated. 🤗

Thank you for the information.

Thx Leisa! I just borrowed my friend’s canner (no manual) to get through a massive restaurant supply sale haul and watched this series to learn how to use hers. Super clear and easy to follow

Helped with Propane use, thanks.

The Presto Canner I purchased said in the instructions that there was a mark inside the canner! I found it and further marked the Mark with a permanent pen! Now, I never have a question how far to fill the canner with water! After the many canner loads I have done, that permanent mark is still there!

Oh, my goodness! I learned to can using an All American canner. But, hands down, Presto is much easier, lighter in weight, and faster. Knowing what I know now, I would have 2 Presto canners and saved a lot of money.

Love my presto canner. Love my ancient National. I do use my All American.... but don't love it. I also love my jiggler. Best canning purchase EVER. Made canning on my ancient difficult to control stove a piece of cake. And I use 2 inches of water in my canner. :)

Good stuff! Thanks

Check the stove manual, it tells you maximum weight. I can on my induction stove , but had to make sure to get the Presto with steel bottom.

to keep the discoloration down add 2 tablespoons of vinegar to canning water before processing your jars

I enjoy learning from you . I have a glass top stove. Did not know canning could be a problem. Is there a type of single portable burner that can be used. Like the ones used in school dorms. ( my grandson uses one in his dorm room ) . Looking forward to start canning ASAP.

YAY.....looking forward to this vid....I ordered my Presto 16 Quart and it should arrive shortly...😉

Lol. My 1976 manual does say three quarts. I never had problems but I did cover the cans :). Yes read the manual

Wow! That is one good looking cabbage.

I've done water bath canning for years, but not pressure canning. Bought a Presto last year, it sat there in the box...until last week. I was a little nervous, but it worked just fine. Now, I have 18 pints of ground beef in the pantry! I have some more to can, thinking I'll try meatballs in broth next!

I'm also a three inch believer. It's already in the "marked" area of my 23 qt. canner in hard water black. hahaha♥

Thank you

My presto is an induction canner. Heavy enough on the bottom for propane.

I have had my presto canner over 40 years . just replaced the gasket!!

I contacted Ball about a lot of lids not sealing. Found out the brand name was sold to Fresh Preserving / Newell. Lackluster customer service and very unsatisfactory resolution. Thank you for the Forjars recommendation - I bought some and after several canning sessions using a few Ball lids and majority Forjar lids (in each & every session): Ball had a 66% success rate, Forjar had a 100% success rate. (My experience is when a company sells their name, quality goes from good to poor.)

Well, I watched 3 other videos first and searched the web, this is the first I hear of how much water to use. Of course I filled my pot as if I was water bathing, so looks like I'm going to be up all night letting it cool and starting over. Hopefully this won't hurt the meat I'm canning. I'm going to leave the jars in and ladle out the excess. I've only used this thing once before and that was over 10 years ago...

I freaked out when i first started canning last yr and actually dried up all water once with less than 3 inches meat canning. I now put minimum 1 gallon n hav not ran out again. I hav a tfal 23qt. So about half way up pints jars in a full canner!!!!! Fortuanately did not ruin it!!!!! I also hav a presto 23qt i hav not used. Its a backup!!!!💞💞💞💞😸😸😸😸

I'm with you on adding a little more water when processing protein. It has to process so long I just feel safer doing more water.

I have three presto canners. I won’t own any other brand. Why? When I had a problem when my canner wouldn’t open after canning, I called Presto. The patient woman on the end of the line told me how to fix it. And I don’t like having to fiddle with levers. On top of this, a friend bought a Presto canner at a Goodwill and was able to still find a gasket, thanks to a call to Presto. And thank you for explaining the amount of water. I have a small canner, I believe six quart? Where I do small batches and it doesn’t say how much water to put in there. Adding: Bar Keeper’s Friend also makes a spray

Was just going to ask about the jiggler, there’s no one at my extension office for testing the dial and someone suggested testing using the regulator since it’s 15lbs and when it starts rocking check your dial to see if it reads 15lbs. Well my extension office has a fb pg and she said get a jiggler and don’t worry about the dial.

Great video Leisa :-)

I have a new smooth top stove and in the instructions book it says it's fine to can on it. I have been canning with my presto and it works fine you just have to make sure you don't go off and leave it. In fact I'm canning chicken right now.♥️😊

Great information. New canner and I'm loving learning from your videos. Could you share information about siphoning?

I love my Presto canner, the All American just looks a bit too much for me. The small amount of vinegar that I use when wiping down my jars before I add the lids - I throw into my Presto canner which has really helped keeping the discoloration down. I have a glass top stove and so far I have not had an issue with my Presto. I pull up a chair in the kitchen and watch the jiggler rock back and forth - better than most TV shows for entertainment. =0)

GE is very responsive to those inquiries. I have a GE that has the glass cook top and the duel ovens, and I was given the go ahead. I did make sure I was buying a model that wouldn't be to heavy for this range, and my ability to move without help. That's why I went with the 16 quart model.

Presto 23 quart canners are supposed to be available in Canada in April. Finally!

I was tought to put a tablespoon vinegar in steamer it will cut that down what's your thoughts !

Newbie you answered my two question water level and glass stove top

Mother's mag aluminum cleaner works fantastic.

Question : I just canned for the first time. It was turkey burger in pint jars with precooked meat ,and jars filled to within one inch of top of jar and no extra liquid added... Also I'm at 5000 ft so I was supposed to reach and hold at 13psi for 75 minutes. I was skittish about not dropping below 13 so I decided to hold at 14. At first it got up to 15 for a few minutes but generally held at just below to just above 14 for the duration. So my question is about a very pungent sulfer smell upon opening the canner, why did this happen and is it OK to eat ? Another question is, I found black spots on the outside on the metal of the jars, I found someone who said to add vinegar to the boil in order to help the glass stay clear... I'm wondering if the vinegar reacted with the metal... again what and why the black spots on the outside of the lids. Ugh... You time spent in responding would be greatly appreciated, thanks.

For those looking for Cream of Tartar, buy in bulk from someplace like Amazon or wherever. It’s much cheaper than looking at that small container from the grocery store and thinking you have to spend a mint to use half of that itty bitty thing to clean my canner.

Would you be able to measure the weight on the jiggler for me? I can't get one of those where I live, so I'll have to improvise. But I need to know the weight on the jiggler with the 5, 10 and 15 pressure settings. A precise kitchen scale in ounces or grams would be fine for that. Thank you.

I fill my Presto canners with water up to the first etched line from the bottom. It's more than 3 quarts. I have a 23 qt and a 16 qt Presto canner and the lids fit on both. I have not tried using the 23 quart lid on the 16 quart yet but it goes on and seems to fit. Any thoughts? The guage on my 16 quart broke so I got a jiggler. I've noticed the water level dropped more after the canner cooled down. I just need to used to using the jiggler but I love it. I tried out my new 23 qt. Canner and I had a couple of jars that didn't seal at all, or had poor seal as evidenced by tapping on lid and got a more hollow sound than the other jars. When I opened the jars it was a poor seal. I can see how you can be fooled into thinking it is sealed but it's not. I had this sealing problem when I canned raw packed pork butt. I have had very little problems with getting good seals before using the gauge on my 16 qt canner. I was using my new 23 qt canner and processed a full load of 16 pints. My meat was cool as was my jars and canner for this session. The next load was browned in oven and hot packed. They all sealed this time. I don't know if you have any answers for me. But if so maybe somebody else will benefit as well if you do. Sorry this is long.

I am teaching a class about canning next week. What are some of the things that you would talk about? I know that is a loaded questions. I have been canning for 30 years. But I am still worried about teaching this class!

I warped my first 16 qt canner. They can fix it but you have to send it in at your own expense. I decided to get the 23 qt instead and not do what they said was the cause of it (glass top burner much too large for the contact surface of the canner bottom)

My altitude is very close to 1000 feet so I always pressure cook at 15 lbs instead of 10. I just started using my All American (2nd week of using it) & I noticed it was leaking due to the lid being uneven as i was canning green beans tonight. I let it keep going since the gauge was still moving up. It took about twice as long for the weight to finally start jiggling and just barely. It was a very faint, subtle jiggle off and on (not a pronounced jiggle like I am used to) and it jiggled harder from time to time but less than once per minute. The gauge was at 14 but I thought I saw somewhere that you should trust the weight more than the gauge. The jars started pinging shortly after bringing them out and there was no siphoning. Should I be worried if these are safe to eat?

I have a new mirro 23 qt model # 92116-92122. the safety valve on the lid is screwed down. The booklet says the steam releases horizontally inside the lid. Should this be loosened or left tight?

Question… I ordered a jiggler weight with the rings as shown in your video, but it would not fit on my Sears Maid of Honor canner. I returned it and ordered the replacement part for the original jiggler. I tested it today, and it appears to be a 15 lb. weight. I usually pressure can at 11 lbs. of pressure for my altitude. Will the original weight not work for me since it is for 15 lbs.?

too funny I have a canner with the jiggler and I was new and scared that I wasn't having it rock right so I bought a new canner with the dial gauge so I could make sure I was canning at the right pressure....duh.. but that is what I am using now. Maybe after I am canning for a longer time, and feel more confident I will use the jiggler one. I would watch the jiggling on your channel while I was canning and I was still unsure. Thanks for the info

Thanks for all the help. I use the juggler with the pressure gauge still not confident with the juggler. What do you think?

So many people are terrified of botulism but they haven't even bothered to look it up. The fact is, cooking the food at 185F x 10 minutes destroys the toxin, so then it's safe to eat. I also dowse with each jar I open and if I get a negative swing on the botulism question, I cook the entire jar contents right away, at AT LEAST 185F for AT LEAST 10 minutes. Then I dowse again to be sure it's safe, and then eat it. I'm still here, haven't gotten sick at all from my canned foods. The reason I check carefully is that I had some weird jar seal failures back when I first started and didn't know what to do. One jar I did, of Shepherds' Pie mix, showed botulism with my dowsing. That had a seal failure and I put the jar in the fridge for a few days, not knowing that I should have opened it first. Then I put it in the freezer for many months. Dowsed as a problem, baked the crap out of it (for too long actually...it got a little crispy), and ate that over several days, without problems. The major problem I've had is the contents boiling out during the processing, in spite of levels being correct. I figure it might be due to the altitude (I use 15 psi). But, I get good seals still, in spite of my worry that the fats in the meats might cause seal failure.

I would love to ask the group: Does anyone know about antique pressure kettles? When I moved into my house, it was in the basement with many jars, a huge bowl, and a collection of rusted canning tools. We played with it once outside with just water. The husband says changing the parts are in his game. But he has concerns about the bottom. It has a few little pits the size of salt granules. We can't tell if they are from the original pressing or if they developed over use. There is no discoloration, wear or buildup. Any ideas?

I know this is an old video but I was wondering if you could help me I followed all the instructions but it never got up to register on the gauge steam is coming out at the screw underneath and on the little black thing, steam was coming out of it

THANK YOU ! THANK YOU ! THANK YOU ! Why doesn’t PRESTO announce on the box or in the description that it can not go on burner over 12,000 BTU ‘s. I actually bought one today and was going to pick it up tomorrow . THEN , I watched this. I have a professional stove and so I had to go dig out the manual and saw that my burners are over 15,000 BTU’s ! I was so sad to cancel my order. BUT so glad that I did ! Thanks for saving my life.. now.. back to the drawing board ! Bless you !! And if you contact PRESTO , tell them to be more transparent !!!

You can use this on an induction burner outdoors or inside. :-)

Mine has a metal pin in it that is not allowing me to put the lid in the Locking position. Can you please help me with this?