I wholeheartedly second this!!!!! I thought about purchasing one of those gadgets ... until I looked at the price. Thank you for this and your many other carefully executed trials.

Thank you both for your comments.

Hey, @Brenda Leers - I know Pam and Jim have hundreds of comments to read through, so I figured I’d ask someone like you this question. When Pam said the beans siphoned, and she was going to let the jars have a natural cool down, does that mean they need to be left in the canner longer? Or that the hour was too long? I’m still learning & just received my nesco, today!!! 😇🤪😇

@@lmullens75 I'm not Brenda but feel I can answer this. When we use a stovetop canner, we let the canner come completely down to zero pressure before opening. This lets the cooling process get to a point that extreme temperature changes do not create siphoning (cool to watch but not what we want). Letting the Nesco canner release all pressure on its own (meaning the red valve/pin has dropped) lets the canner open without expressing pressure and helps to eliminate/reduce possible siphoning. Many of us prop the lid open (with a wooden spoon, etc) for 5-10 minutes to further allow for a more natural return to temperature and external pressure. When using a stovetop canner, many recommend leaving the lid ajar for 5-10 minutes for the same reason. Happy canning!!!!!!

@@DebiGoldben Thank you so much. I appreciate it. Okay, I understand, now. I like to follow the rules, and by-george, if the instructions say to wait an hour, I'm probably going to pop it open at exactly 61 minutes. I will be watching after all the pressure is released, and prop the lid with a spoon as you suggested. 😃 My mom is so excited for me. She knows we only have a little induction cooktop to work with, so I think us having an option means she doesn't have to get out her big Presto for me to use. Ha!

LOL! Yes, they should!

I'd buy one. 👍

Yes, a tribute to Rose Red!

Oh Yes, Red it is 🙏❤️

Here in Canada either. Everything is getting so poorly made. So far, Ball, Kerr, Golden Harvest & Bernardin seem to be maintaining their standards. I saw a video today where a lady had an entire batch of peaches - 7 quarts I think - ruined because the lids literally buckled so badly she didn’t trust the one that did appear to have sealed. Wasn’t my experience and I was ready to cry on her behalf. I felt her disappointment. I shouldn’t admit this but I’ve reused old lids multiple times over the last 51 years.

@@amieinnovascotia8490 Gosh, I didn't think the reason why 5 out of 10 lids on my canned pears didn't work was because the lids aren't good. I thought it was my canning expertise (of course, I'd blame myself). But I didn't keep the ones whose lids didn't work. I was afraid, since they sat overnight.

@@susantobelknight : it wasn’t necessary to throw them out if they had been processed at the correct time and pressure and the jars hadn’t been opened at that point, and they sat out only overnight. Remember the air inside that jar has been superheated to kill all bacteria. Even though They were not securely sealed there would have been little if any transfer of air for that short period of time. I wouldn’t advise leaving them on the counter for more than overnight though. Next time, as soon as you feel that the jars might not seal, put them in the fridge and if they are out overnight, refrigerate them or remove the contents to a suitable container for the freezer. I expect that is not the recommended way to handle unsealed jars officially. I find that I have very few seal failures if I wash the lids then put them in a pan and bring them up to a boil and then turn the heat down or off and keep the flats in the very hot water. Also, I always leave an extra half inch of headspace.

@@susantobelknight: Susan, I just re-read your comment. Pears are a high acid food. I’ve been bottling fruit preserves (spices pears specifically) and all I’ve ever done is make the syrup, get it to a boil, dump in the pears and bring them to a boil. Don’t let them boil. A minute or so is OK. Then I bottle in hot, sterilized jars using sterilized utensils, slap hot lids on the jars. Job done. Years ago (50 or more), I’d have added lemon juice to the syrup. Now I use Fruit Fresh or food grade citric acid. Even if a jar doesn’t pull a seal (yeah I’m guilty of using flats multiple times) as it cools, with all that acid and sugar even if it sat out longer than overnight, as long as you didn’t remove the ring and open the jar it would be good. You won’t get sick. As Martha once said about ketchup, it will lose its appeal long before it becomes dangerous to eat. Same with any fruit. If they are bad when you open the jar, you will be in no doubt. Flush them.

I completely agree, 🎉

Me too!!! Truly tried and tested information..

Her content makes me content.

I just discovered her. She's awesome👍

An absolute gem of information

Donna: That is fantastic!! Thank you for watching our channel. Jim

Wow, thank you! We appreciate that you watch our channel and have so much confidence in our information and videos.

Awesome work, thank u for your contribution

LOL! Thank you.

You are so welcome!

I also just can’t thank you enough, Red.

@@RoseRedHomestead Rose, did you see that Jack Dorsey, ceo of Twitter, just warned about hyperinflation? Not good as far as public confidence. Probably done on purpose.

Also, I always do 90 minutes for quarts and 75 minutes for pints. I also found if I went with the lower time sometimes it would fail. So I went back to the good old days and times and haven’t failed since.

I do love my All American but at 77, I am also finding it a bit heavy.

After seeing this video, I just ordered the same unit. My All-American is over 50 years old. At my age, it’s too heavy to deal with and I have the devil of a time keeping the pressure even remotely constant. The problem is the burners on the stove are too powerful.

@@SSanf : I’m in the same decade and it is so heavy and I also have arthritis in my hands. Carrying that 20 feet from the stove to the sink is looking for a great big mess.

@@michellerubadue9620 is the 90minut/quart and 75 min/pint rule apply for meats raw or cooked as well? thanks.

Are you able to use a variety of recipes and fo you just tweak the size since this is a smaller machine ? Any recipe links you have wouid be appreciated. Mine just came today!

@@erinsedgley6622 after I got mine I watched Pam a lot then googled what I wanted to can Good Luck

@@hyhopes9276 thank you!!!

Thanks for sharing!

I love my Nesco. I only need small batches, it is perfect!

$113 on Amazon on 27 November for Carey. Mine arrived last night. Nesco (same product, different logo) was $200. Now the Nesco is out of stock.

I to am tech chalkenged, I have & love the nesco electric canner, easy ti use, im disabled abd it wirjs grest fir me.

I agree with u

The industry standard is third-party testing that backs up the claims of the manufacturer.

After watching the video again, I noticed you added two quarts of warm water to the canner. On page 10 of my instructional manual, it said to add one quart. I called customer service and they have changed the instructions from one to two quarts. I'm just letting people know in case they have an older manual.

I am excited to get my canner. The gauge babysitting is annoying. Yours is still working after 1 year. That is good news. Have you water bath canned with your Nesco?

​@@jeannie.getmetothecountry8708 Thank you for this comment. My should be delivered tomorrow. I will pay special attention to the manuel. 💐

My canner has been a workhorse. I am constantly canning something. Right now, it is the winter greens from the winter garden and before that it was dried beans and before that soup. I have used the water bath feature but it requires you to listen for the beeps so you can pull the jars out immediately before they cook too long. The first time I water bathed I walked away and forgot. My pickles were mush. @GrannyLovesSquare

You are so welcome!

Glad it was helpful!

I’m unboxing mine right now 😊

I am so confused about the difference in canning times. Is the pressure canning time for my Nesco different than normal pressure canning per USDA? USDA says 75 minutes for raw chicken quarts with bone in ... what "standard" times is she talking about? FDA? I can't find FDA recommendations online. I already canned 7 quarts of raw chicken with bones in my Nesco for 75 minutes and now I don't know if they're safe. Can you explain this to me? Thanks!

Thanks for stating that--sometimes I forget to remind people!

What a great comment I just came by her work and I say the same thing she really does her work merry Christmas

They also really fill a niche-need for smaller families, couples, singles, and folks with small gardens who don't get a lot of produce all at once. I've been a stocker, but it's so much easier for me now with this smaller canner.

@@DebiGoldben indeed. These are all important niches for this product imo. I'm glad its working good for you. :)

I wish this canner was available in the UK. I believe it is because our electricity supply is different.

@@janeknight3597 Could you buy a plug adapter so you could use it?

Our pleasure! Jim

You are very welcome. Thank you for your kind words.

Glad it was helpful!

You are so welcome!

Me too! Wonderful...

Both types have their place! I have both and use them both. 👍🏻👍🏻

@@MichelleHotchkissArt Yes they do! I'm really not putting down anyone who uses one, I'm just not going to go out and buy another product. Updated my original comment to make it more clear.

I follow the same steps for natural release that I would follow with a stovetop canner to avoid siphoning and/or broken jars. Most times, my Nesco has fully released after an hour ... on those rare occasions where it has not, I wait until the pin drops. I take it a step farther and prop the lid open with a wooden spoon or something for 5 minutes before removing jars.

Yes, indeed we are!

Thank you! Jim

Wonderful! Jim

Thank you for the complements.

You are so welcome!

Sounds good. Glad you enjoyed it!

Thank you! We will check for a short!

I just got my Nesco and the book says to only use wide mouth jars. Was wondering if you have used regular mouth and had good success? Wide mouth are not readily available. Thank you for any help.