Using a Presto Canner On An Induction Cooktop (HOW TO)

Рет қаралды 5,348

Күн бұрын

Welcome back to our channel, the Purpose Driven Homestead! Canning food is an outstanding way to store from times of "plenty" to be used in times of need. We use a Presto canner, but quickly figured out that since it's made of aluminum, it won't work on the induction cooktop we have in our house. For those who don't know, induction cooking uses electric currents to directly heat pots and pans through magnetic induction instead of using thermal conduction. Because of this, it heats the cooking vessel itself almost instantly and loses much less of the heating process to the air or surrounding cooktop. So that makes it about 5%-10% more efficient than electric cooktops and about 30% more efficient than gas cooktops. It comes at the drawback though... that only cookware that's made from metal that is subject to magnetism (not aluminum).
We initially canned using a burner on our grill, but that just wasn't effective at scale, so we figured out a way that allows us to use our induction cooktop to can and thought we'd share that with you today!
Scroll down for our pulled pork recipe!👇👇👇
Help us out by giving our video a like, SUBSCRIBING, and drop us a comment, we'd love to hear from you.
IIf you found the video helpful, you can help support our channel and buy us a $2 coffee with a one-time donation at: buy.stripe.com/3csg2m8Za4z5bq...
You can also find us at www.PurposeDrivenHomestead.com for more backyard homesteading ideas.
Items seen in video: PLEASE consider purchasing through our affiliate links. Amazon pays us a tiny percentage (and I mean really tiny) from their profit margin, so it’s a way you can help support our channel at no cost to you.
Items in Video:
Silicone Mat - amzn.to/3wRjqfV
Induction Adaptor - amzn.to/3PNE895
Canning Instructions Book - amzn.to/3NV9sRR
Beginners Kit - amzn.to/3tUKcU8
Canner - amzn.to/39IO1om
Pulled Pork Recipe:
Salt (to taste)
Black Pepper (to taste)
Trager Chili garlic seasoning (cover exposed portion of pork shoulder with light layer
2 tbsp Onion Powder
3 tbsp Garlic Powder
1.5 cups of preferred BBQ sauce
1 cup of apple juice
Cook in slow cooker (crockpot) 8-10 hours on low. The BBQ is done once it easily separates from the bone with a fork and shreds easily.
_________
Check out some of our other videos:
Pruning Raspberries for MORE BERRIES! (Part 3)
• Do THIS in the Spring ...
Growing Raspberries and Blackberries at Home (Part 1)
• Raspberries and Blackb...
Growing Raspberries and Blackberries at Home (Part 2)
• Raspberries and Blackb...
🌱 Start Seeds Indoors NOW to Avoid Food Shortages 🌱
• 🌱 Start Seeds Indoors ...
5 Reasons Not to Use Potting Soil (and a Better Alternative)🌱🍅🥕🌱
• 5 Reasons Not to Use P...
Growing Indoors In Winter
• Growing Indoors in Winter
DIY Indoor GROWhouse
• DIY GROWHOUSE - UNDER ...
Electric Poultry Fence Installation
• Electric Poultry Fence...
Easy DIY Rabbit Tractor
• Easy DIY Rabbit Tracto...
Top 5 Most Common Questions on Raising Rabbits 🐇🐇🐇 • Top 5 Most Common Ques...
Cheap DIY Rain Barrel System
• Cheap DIY Rain Barrel ...
How to Plant No Dig Potatoes
• How to Plant no dig Po...
Easy No Dig Potatoes 🥔🥔(Part 2) - Potato Fruits??? • Easy No Dig Potatoes 🥔...
Part 3 - Harvest! 130lbs of Potatoes From our Backyard!! 🥔🥔🥔 • 130lbs of Potatoes Fro...
#homestead #homesteading #canning #growtoeat #backyardhomestead
@Purpose Driven Homestead

Пікірлер: 41

@TheGhungFu Жыл бұрын

Thanks! The newer Presto 23 quart (Model# 01784) has a stainless clad bottom = induction ready. While our old 16 qt is still going strong, I just ordered the 23 quart. Good news is they share the same gaskets and pressure cock is compatible (for 15 PSI). We're above 2500 ft so I can meats at higher pressure, just to be safe. I recommend folks order the higher pressure cock (3 ring).

@purposedrivenhomestead Жыл бұрын

Thanks for the comment! We agree... if you don't have a pressure canner or are thinking of getting a new one, go ahead and spring for the induction ready version. We often have two canners going at the same time during the summer harvest season, so when we bought our second one, we got the induction version. They both work great but for the extra $20-$30 why not get the upgraded version. Thanks again for the comment and please give us a "like" and consider subscribing to our channel if you like our content. Both help us out a lot!

@mistermac4118 10 ай бұрын

Excellent video, thank you!

@purposedrivenhomestead 10 ай бұрын

Awesome... thanks for the comment and we're glad you liked the video. Please consider subscribing if you like our content!

@christinanoname5773 2 жыл бұрын

Thanks for the video! Just bought a presto induction pressure cannee

@purposedrivenhomestead 2 жыл бұрын

It's our pleasure! Thanks for the comment! We've enjoyed our Presto canner and have used it for years now, so I'm sure you will as well. Do you also have an induction stove/cooktop?

@christinanoname5773 2 жыл бұрын

@@purposedrivenhomestead induction…. It’s why I clicked on your video. I’ll just okay around with the temps till I find one that works

@deannabridges6068 11 ай бұрын

Presto now makes a induction ready canner 23 quart. I would still use the items she recommends to keep your stove safe

@purposedrivenhomestead 11 ай бұрын

Yes... you're exactly right and we showed (in a later video) that exact canner. We can a lot of things, so we still use the old canner as well as we often have both canners going on the stove simultaneously. The induction canner works great, but there's a lot of people who may not want to invest in a brand new canner just because they got a new induction stove. That was our situation a few years ago... we just didn't want to get rid of our tried and true (and expensive) aluminum canner just because we got a new stove. Hopefully this video helps those looking for options that don't require buying a new canner. Thanks again for the comment and suggestion!

@PineTopFarm Жыл бұрын

Thanks for the video. This is the only one I’ve seen using an induction burner. Would you mind sharing what brand and model of induction cooktop you use?

@purposedrivenhomestead Жыл бұрын

Thanks for the comment! It was odd to us that we couldn't seem to find anyone using an induction stove either! We had to replace the cooktop in the video. Believe it or not, at the time we did the filming, only two of the "burners" were actually working. We had accidentally cracked the surface in a weird "suction" event while lifting a spaghetti pot and water eventually got in and poof. It was just a matter of time before we lost the other two (which happened a few weeks ago). The one we have now is a Frigidaire and I'm happy to report that all the burners work... LOL.

@lindysmallwood2039 Жыл бұрын

My understanding is you can not put more than 50 lbs on the stove top or it will crack. I wish you would have soon actually putting the silicone and metal mat in place. Also Presto makes a induction pressure canner now. Do you need to still use the extra silicone etc?

@purposedrivenhomestead Жыл бұрын

Thanks for the comment and question! The weight may depend on the stove/cooktop brand and model. I can tell you from personal experience that we have used two pressure cookers at the same time without any cracking or other problems on our new induction cooktop. Our original cooktop cracked as a result of a strange "suction" event when a pot (not a canner) boiled over about 6 months after getting it. We tried to lift a small pot after the water boiled off and it suctioned down to the smooth surface. When we tried to lift it, the suction was so strong that the upward (not downward) force cracked the top before it broke loose. It was a design flaw with the early models as now they have etched surfaces on most where the heating sections are (they etch innthe shape of the pot sizes to make it seem logical and not look out of place) to break the surface tension and prevent this from occurring. At the time it was considered a "cosmetic" problem and the company wouldn't fix it (KitchenAid/Whirlpool) but the two burners eventually failed. As with anything mileage will vary so consult your owners manual and use good judgement. Sorry we didn't show using the metal adaptor and silicone mat directly. We did show how they would work together by holding them, but we thought that was good enough. You lay the silicone mat on your induction stove and then lay the adaptor on top of that. Then the pot goes on top of the adaptor. Thats it, easy peasy. Then you use your induction stove as usual with you old aluminum canner. I'm sure you know this, but I feel like its important to say it for others who may read this comment later. You cannot use this mat or adaptor on a regular ceramic stove or it will melt. Only induction stoves should be used with it. (Just a public service announcement). To your point Presto now makes an induction canner but it is a bit pricey. We wanted to show a way to use old aluminum canners with a new induction stove for those who didn't want to replace their cannner. Hope that helps!

@lailer1975 Жыл бұрын

Do you feel the silicone mat is necessary? I’m getting an induction range in the next week or so, and was looking at work arounds for my presto canner. Also, have you tried just raw packing pork without added water?, wife and I absolutely love it.

@purposedrivenhomestead Жыл бұрын

Thank you for the comment and the question! In our opinion... the silicone mat is a good investment. We won't way it's absolutely necessary, but that induction adaptor gets pretty hot as it's transferring the heat to the canner for long periods. The other thing is that the canners tend to be pretty heavy, so any sliding, twisting, or otherwise "movement" runs the risk of scratching your new induction cooktop or stove. The mat prevents that and gives it that silicone separation that reduces the risk of scratches. Those are our thoughts on it, but as with anything... mileage will vary, so use your best judgement. Hope that helps and please give the video a "like" and consider subscribing! Helps us out a ton!

@printittx2 2 жыл бұрын

I was wondering if you let the steam vent for a complete 10 minutes before you put the topper plug on?

@purposedrivenhomestead 2 жыл бұрын

Hey there! Thanks for the comment and question! Yes, we wait for there to be a rolling boil pushing out steam to begin the 10 min timer. Then we wait the 10 min while steam is venting before we put the weight on. That way we can be sure that the temp is fully up inside and the cans have had time to come up to temp. That way we don't make the temp spike too fast and run the risk of cracking any of the glass cans. Hope that helps! If you found this video useful, please considering subscribing and/or sharing our video to help us grow. Let us know if you have any other questions!

@denam3 Жыл бұрын

So I have an induction cooktop and am buying our first pressure canner.. I guess presto makes one specifically for induction cooktops? Have you heard of these and do you think I would still need to use the silicone mat to prevent scratches? Do you use that mat with all of your cookware even the ones that are induction safe like stainless pans or cast iron?

@purposedrivenhomestead Жыл бұрын

Hey Dena... thank you for the comment! Have you checked out our newest video on canning beef? If not, here's the link to it kzfaq.info/get/bejne/oM6ka7OhxqiwiXk.html In the newest video above we show the new induction canner that we bought because we wanted to be able to do two canners at the same time and the price wasn't super different, so we bought the second one as an induction canner. We have a link in the description of the new video for the induction canner that we use, just in case you want to see it. There's some preference involved on the mat. If you're really worried about scratches then you may want to use it, but to answer your question... no... we don't use it on all of our cookware. We use thing like our cast iron pans directly on the cooktop, but we're careful to make sure we pick our pots up. If you "slide" your pots around a lot, then you may want to use it more often. The silicone mat has some temp limitations, so if you're cooking something superhot (like searing or frying) then keep that in mind for using the mat. Hope that helps, but let us know if you have any other questions!

@gonova8412 Жыл бұрын

What does the metal plate actually do? Do you need it if you have an induction compatible canner? Mine is induction compatible but it’s a nightmare keeping the pressure consistent because of the way the induction tops turn themselves on and off to regulate the heat I guess,idk. It’s weird but it’s definitely not easy keeping the pressure where I want it. Does the bottom plate help with that on an already induction compatible canner?

@purposedrivenhomestead Жыл бұрын

Hey there! Thanks for the question. We tried to cover this in the video, so apologies if it wasn't clear. The plate is used when the canner is a traditional aluminum Presto canner that IS NOT induction compatible. That's where we found ourselves originally. We upgraded to an induction stove but our canner was aluminum so it wouldn't work on the induction cooktop. The metal plate essentially is an adaptor to then make the standard canner work. What canner brand are you using today? We've since upgraded to a new Presto canner that is induction compatible and we've not had any issues with the canner similar to what you mention. Both our old canner and the newer induction compatible canner come up to temp and stay pretty consistent with the induction cooktop we have once we get the "heat" intensity dialed in.

@dianelanderson5504 2 жыл бұрын

How do I use for water bath only? Which way does the bottom piece go in canner to keep jars from touching bottom of canner. Nob side down or nob side up? Or does it matter?

@purposedrivenhomestead 2 жыл бұрын

Well... we don't use our pressure canner for water bath canning. We typically use a standard pot for it, but the premise should hold. When we water bath, we used a large pot with a lid. That way we can control the boil rate a little better and also keep the lids and cans at similar temps. We'd highly recommend using the canning book we shared in the video description if you're not super familiar with water bath canning. Hope that helps!

@mfb6310 25 күн бұрын

Nob down. You can also use a towel instead, double layered if it's too thin. Just dont sit the jars directly onto the heating metal bottom or they could crack. Keep canning water at similar temp as jars/food. If I have food in jars that are cold, I cold fill the canner and then slowly let everything inside warm up (1/2 hour or so, and then raise it.

@b3autifullife 10 ай бұрын

Hi, is the weight of the fully loaded pressure canner (20 kilos) not a risk of cracking your induction stove top surface? Thats pretty heavy and I don't want to buy an induction cook top if it's going to break with the weight.

@purposedrivenhomestead 10 ай бұрын

Hey there! Thanks for the great question. I had to do a quick conversion from kilograms to pounds to make sure I had the right math... lol. To answer your question, we've had zero issues with our canners causing a problem for the cooktop. The cooktop glass is reinforced and is designed to bear the weight. Just like if you took a clear piece of standard glass and laid it on top of a nightstand or table, it will support an unbelievable amount of weight before it cracks. The only weak points on the glass would be any small spaces where it's unsupported. The bigger issue with both induction and standard ceramic tops is when pots boil over. It creates a suction under the pot with the heat and if you aren't careful it can actually crack the glass when you pull UP on the pot because it's made a seal against the glass. This concern is just as great with a standard pot as it is for a full size canner. The silicone mat we showed in the video helps with that as it keeps the suction from occurring. The other thing to be watchful of is the size of the opening for a cooktop (a stove doesn't have this issue) because it needs to have enough overhang on the counter to be properly supported. Again this is the same for a standard ceramic top or induction (there's no difference in this sense) because if you don't have enough countertop ledge to support the cooktop, regardless of the type (ceramic or induction) it can force it to flex too much and break. We've had no issue with a weight problem and we've done two fully loaded canners simultaneously on the cooktop. Hope that helps! If you enjoy our content, please consider subscribing and sharing our videos! It helps us out a ton.

@lucyluu3539 11 ай бұрын

I'm confused. I can't find a PRESTO induction portable cooktop.. and I don't know how/why you are using the Plate/Disc... it looks like you have something plugged in under your canner but I don't know what. Lol sorry but I'm new to canning n trying to figure out IF I can safely can on my Ceramic top stove. If not.. a portable MIGHT be an option. Do they make a PRESTO one? Link? What's the Disc and vinyl looking pad for. Also can I place this on any surface? Table or countertop . .. or do i place it on my Ceramic stove? Help! 😆 thanks!

@purposedrivenhomestead 11 ай бұрын

If you have a traditional ceramic stovetop, then you don't need the plate. The plate is only needed if you're trying to use a conventional aluminum Presto canner on an induction stove. An induction stove is one of the newer types that uses magnetic resonance to heat the vessel (pot, frying pan, whatever) and not heat the actual stove. In order to work, the item has to be made of iron for the induction process to work. Since the standard Presto canners are made of aluminum... they don't respond to the magnetic field and thus won't heat on those types of stoves. The disk serves as a medium to then respond to the magnetic field and heat... thus heating the canner. Hope that helps. Again... if you have a traditional ceramic stove you can use your canner directly on it and it will heat up. Then follow your instructions for canning whatever product you're trying to do. You only need these items if you're using an induction stove top

@Marketsolo 2 жыл бұрын

I just got my stainlessPresto but I took the lid off, and now I have yo figure out how to get it back on...lol

@purposedrivenhomestead 2 жыл бұрын

LOL... It is a bit of a jigsaw puzzle for sure. Hopefully you got it back together ok?

@LocalPrepper Жыл бұрын

What temperature did you set your stove to? Degrees?

@purposedrivenhomestead Жыл бұрын

Thanks for the question! Unfortunately our induction cooktop doesn't have a temperature (degrees) setting but instead has a high/low gradient. You probably already know this, but for pressure canning, it's all about the pressure and elevation that you're at, so the temp will vary based on location either way. What we typically do is use the high setting until the water starts boiling and we see the steam beginning to escape from the vent, and then we start trimming it back based on how quickly the pressure is building. Nothing scientific at all about it, just kind of playing it by ear as it heats and we target the pressure based on our elevation (from the canning book) to dial in our pressure gauge and temp. Hope that helps!

@LocalPrepper Жыл бұрын

@@purposedrivenhomestead Yes. Thanks. Here ya go. kzfaq.info/get/bejne/jOBlmcp8zrqXho0.html

@purposedrivenhomestead Жыл бұрын

LOL... who's Bob? 😉Saw your video and that 300 degree single burner could be a challenge. We have a hardwired 220V induction stove and it get closer to like 1500-2000 watts I think (can't remember it's been a while since we bought it). Like I mentioned, ours only has Low - High settings and since it's hard wired I can't put a kill-a-watt meter on it like you did. Those plug in induction stoves typically are closer to about 500-750 watts I think. Yours is clearly pushing the upper end. You can probably get there, but it may just take a lot longer with the lower wattage. Some of those things also have a high temp cutoff too, so be aware of that. Let us know how it goes on it and if it works with that smaller wattage plug in version... cool idea!

@LocalPrepper Жыл бұрын

@@purposedrivenhomestead I believe that it worked. I had to monitor the temperature and PSI as 240deg was as close to the sweet spot as I could get.

@purposedrivenhomestead Жыл бұрын

Excellent to hear! Thanks again for the comment!

@christinanoname5773 2 жыл бұрын

You didn’t say what temp you put the inductuon

@purposedrivenhomestead 2 жыл бұрын

Hey there! Do you mean what temperature/intensity we set our induction cooktop to? If so, then that's on purpose. Induction cooktops are rated at different wattages (some people have plug in portable versions and some have built in versions). For example, our current induction cooktop has a "power boost" setting where our last one didn't and it delivers far more wattage to heating than our old one did. In addition, the temperature of your house and elevation will play a part in how fast your water heats in the pressure canner and begins to steam. The key is to get it steaming and then follow the instructions in the canning book we linked in the description. That will give the time and pressure based on where you are which will deliver the appropriate temperature to be safe. Hope that helps!

@christinanoname5773 2 жыл бұрын

@@purposedrivenhomestead it does! I clicked on your vid specifically for the temp, but will play around with it. Water bathed today but going full pressure canning tomorrow! I’m excited

@glendasmith7507 Жыл бұрын

You never showed using the mat or induction adapter on your stove with your canner. I thought the whole purpose of this video was to demonstrate that? I was disappointed that you didn’t show the use of it in your video.

@purposedrivenhomestead Жыл бұрын

Hey there... thanks for dropping us a comment! Sorry if we didn't show it as much as you were hoping with the setup in production. We show the mat and the induction adaptor around the 3:28 mark in the video and we talk about how the two items stack on our induction stove and also how the pressure canner sits on top of the adaptor. That's the basics of how the parts work together to heat the pressure canner... if you're like us and have one of the old pressure canners made of aluminum. Outside that, the process works exactly the same as if you had a standard resistance or any other stove.