…… Digital pressure canning

nomifyle

nomifyle

TB Fanatic
I have a power XL pressure cooker/canner. I've never used it for anything, but in my effort to save on electricity I'm wanting to use it. I finally found the instruction manual. It has cooking and canning instructions. I'm kinda like Sherree about using a pressure canner, I'm afraid of it. I do have a nice All American canner that I've also never used, because of my fear of it. I have both the 6 and 8 qt pots.

The time may come sooner rather than later that I need to get past my fear on this.

Any suggestions and/or cautions?
 
C

catskinner

Veteran Member
nomifyle,
I do not have a Power XL, but I do have a Nesco/Carey electric pressure cooker/canner. I too had always been intimidated by pressure canners. I'm sure we have all heard the horror stories from our mothers and grandmothers. I took the leap and am so glad I did. It is super easy. The appliance itself and the ease of use calmed my fears. Once you have it loaded and it finishes venting, you can actually walk away and do other things. Yes, I babysat it the first few times, but now I am comfortable enough with it to actually make the school run while it does it's thing.

I'm sure that part of my comfort with it is because it doesn't look like the old time behemoths of yesteryear. It is a sleek, modern kitchen appliance. I have the same confidence using it as I do my coffee maker, toaster and crock pot. It has it's own place on my countertop and I use it weekly.

I'm sure that once you have run it through the "test" of canning a batch of water, you will see what I mean. Please let me know what you think of it. I've had mine for less than a year, and in that time I have purchased enough meats, on sale, to have put back over a years worth of meat alone. I also have done beans and carrots, but really want to focus on the meats for now.
I hope you love yours as much as I do mine. Happy canning!
 
jward

jward

passin' thru
I also have an electric presto digital canner that I've just started using, and a huge all american stovetop that is too heavy for me and my stove at this time. I'm trying to get passed the concerns myself; though I've put up a tun of meat, I actually made the person I gave some to not finish their meal, least the electric canners not actually be safe after all.

Not sure what the answer is, hunger, I guess. In my defense my elevation is right at 1002 or so, so there is that additional bit of uncertainty as to whether it's adequately calibrated for such precision. :: shrug :: Having said that, I just ordered another 20lb of stew meat, and will have to put it up too, as there is no freezer space for it.
 
SouthernBreeze

SouthernBreeze

Has No Life - Lives on TB
Thank you, Judy, for starting this thread. Yes, I'm scared to death of the regular pressure canners. Mom and I, on two separate occasions, had a pressure canner blow up with us. I guess I have PTSD from it, and I won't go near one in operation. That has kept me solid in the "water bath canning only" camp ever since. That gives me a disadvantage of not being able to can meats.

If everything goes right, I'm planning to get the new digital pressure canner next week. I think I'll feel safe enough to use it. It doesn't look as scary as the old fashioned ones do. I think it has lots of safety features on it, too. Since it is electric, I can take it outside and use it which I'll do if I still don't feel safe doing it indoors. Just plug in to an electrical outlet just like a coffee maker.

I don't know what Mom did wrong to cause hers to blow up, but it was like a bomb going off. She was canning deer stew, and we scraped deer stew and glass shards off her kitchen ceiling for days! It ruined her kitchen. It's a wonder we weren't hurt. We just weren't in the kitchen when it happened. I feel that my fear is justified, even though, it may be a bit extreme.
 
S

summerthyme

Administrator
_______________
SouthernBreeze said:
Thank you, Judy, for starting this thread. Yes, I'm scared to death of the regular pressure canners. Mom and I, on two separate occasions, had a pressure canner blow up with us. I guess I have PTSD from it, and I won't go near one in operation. That has kept me solid in the "water bath canning only" camp ever since. That gives me a disadvantage of not being able to can meats.

If everything goes right, I'm planning to get the new digital pressure canner next week. I think I'll feel safe enough to use it. It doesn't look as scary as the old fashioned ones do. I think it has lots of safety features on it, too. Since it is electric, I can take it outside and use it which I'll do if I still don't feel safe doing it indoors. Just plug in to an electrical outlet just like a coffee maker.

I don't know what Mom did wrong to cause hers to blow up, but it was like a bomb going off. She was canning deer stew, and we scraped deer stew and glass shards off her kitchen ceiling for days! It ruined her kitchen. It's a wonder we weren't hurt. We just weren't in the kitchen when it happened. I feel that my fear is justified, even though, it may be a bit extreme.
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Well, first, *she wasn't in the kitchen watching it!*. Older pressure canners definitely needed to be babysat, and the stove temp modified immediately if the pressure gauge starts climbing!

The newer ones have the "rocker" weights that let pressure off when it gets above the setting (5, 10 or 15#). You would *really* have to work to get one to even blow the emergency over-pressure plug. The All American canners have the weighted gauge, but they also have a dial pressure gauge which allows you to monitor the pressure and keep the stove temp at an appropriate level.

I'd start by pressure canning a batch of water, just to get used to the process.

But I'd suggest if you have older meat in the freezers, you start by canning it, rather than freshly purchased meat. Even if vacuum packed, meat doesn't stay perfect in the freezer forever. But we've used canned beef and chicken stew that was 8 years old, and it tasted like the day it was canned.

Summerthyme
 
SouthernBreeze

SouthernBreeze

Has No Life - Lives on TB
summerthyme said:
Well, first, *she wasn't in the kitchen watching it!*. Older pressure canners definitely needed to be babysat, and the stove temp modified immediately if the pressure gauge starts climbing!

The newer ones have the "rocker" weights that let pressure off when it gets above the setting (5, 10 or 15#). You would *really* have to work to get one to even blow the emergency over-pressure plug. The All American canners have the weighted gauge, but they also have a dial pressure gauge which allows you to monitor the pressure and keep the stove temp at an appropriate level.

I'd start by pressure canning a batch of water, just to get used to the process.

But I'd suggest if you have older meat in the freezers, you start by canning it, rather than freshly purchased meat. Even if vacuum packed, meat doesn't stay perfect in the freezer forever. But we've used canned beef and chicken stew that was 8 years old, and it tasted like the day it was canned.

Summerthyme
Click to expand...

Summer, do you have to cook the defrosted meat, before you pressure can it? I wasn't going to can the meat in my freezers, but I like your advice.
 
W

WalknTrot

Veteran Member
I know nothing about electric "so-called" pressure canners. My take is that they aren't USDA tested/approved and I wouldn't use one for pressure canning anything that required pressure canning. I won't risk my canned food making me or anybody else sick or dead.

Use the All American, READ and follow the Ball Blue Book of canning, and start with canning water.
 
SouthernBreeze

SouthernBreeze

Has No Life - Lives on TB
WalknTrot said:
I know nothing about electric "so-called" pressure canners. My take is that they aren't USDA tested/approved and I wouldn't use one for pressure canning anything that required pressure canning. I won't risk my canned food making me or anybody else sick or dead.

Use the All American, READ and follow the Ball Blue Book of canning, and start with canning water.
Click to expand...

Yes, these digital pressure canners are USDA tested and approved. I've read several reviews and watched 3 canning videos using them. All the reviews were good to excellent.
 
nomifyle

nomifyle

TB Fanatic
summerthyme said:
Well, first, *she wasn't in the kitchen watching it!*. Older pressure canners definitely needed to be babysat, and the stove temp modified immediately if the pressure gauge starts climbing!

The newer ones have the "rocker" weights that let pressure off when it gets above the setting (5, 10 or 15#). You would *really* have to work to get one to even blow the emergency over-pressure plug. The All American canners have the weighted gauge, but they also have a dial pressure gauge which allows you to monitor the pressure and keep the stove temp at an appropriate level.

I'd start by pressure canning a batch of water, just to get used to the process.

But I'd suggest if you have older meat in the freezers, you start by canning it, rather than freshly purchased meat. Even if vacuum packed, meat doesn't stay perfect in the freezer forever. But we've used canned beef and chicken stew that was 8 years old, and it tasted like the day it was canned.

Summerthyme
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That's a good idea about the water.

I cooked some chicken last week that had a lot of freezer burn on it, although it has not been vacuum packed. It has a lot more freezer burn than I've seen before, we ate some of it but a lot went to the dog, mad her happy.

I pressure canned some pinto beans a few years ago and ultimately a couple of jars were not completely sealed and they got maggots in them. The other jars are still in the pantry, frankly I'm not comfortable eating them. I did not use my all american canner.
 
S

summerthyme

Administrator
_______________
SouthernBreeze said:
Summer, do you have to cook the defrosted meat, before you pressure can it? I wasn't going to can the meat in my freezers, but I like your advice.
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It completely depends on how you want to can it. I've rarely canned plain raw meat... I usually make a big batch of a cooked meal (stew and gravy, sloppy Joe's, chili, or a "hamburger base" (browned hamburger, onions, garlic and seasoned salt) that I then can use for many different "hamburger helper" type meals.

But yes, you need to fully defrost it before canning.

Summerthyme
 
S

summerthyme

Administrator
_______________
nomifyle said:
That's a good idea about the water.

I cooked some chicken last week that had a lot of freezer burn on it, although it has not been vacuum packed. It has a lot more freezer burn than I've seen before, we ate some of it but a lot went to the dog, mad her happy.

I pressure canned some pinto beans a few years ago and ultimately a couple of jars were not completely sealed and they got maggots in them. The other jars are still in the pantry, frankly I'm not comfortable eating them. I did not use my all american canner.
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If they are completely sealed, they are fine. For your peace of mind, cook them for 10 minutes at a full boil (or just make a batch of baked beans with them in the oven) IF for some reason, there was botulism in the jar, cooking deactivates the toxin. Just because some jars fail to seal doesn't mean the rest (which did seal) are bad. Beans and other starchy foods are notorious for siphoning and causing seal failures... leave a solid 1" headspace, and don't tilt hot jars, and you'll prevent most seal failures.

Summerthyme
 
meezy

meezy

I think I can...
I recently bought the Presto digital pressure canner -- and yes, it really is a pressure canner. It is not USDA approved -- USDA does not approve canners. However it is certified by Presto to fulfill USDA guidelines. Presto has been in business and making pressure canners a very long time, so I'm comfortable with that.

I LOVE it. So far I have canned dry beans, browned ground beef, meatballs, pork loin, strawberry jam, and pineapple (it also does water-bath canning). It is so easy, it just tells you what to do every step from warming the jars to the cool-down and finish. I only had one jar that didn't seal, and that was a half-pint of jam. It is also very quiet after it's done venting, and does not need to be babysat like a stovetop canner. Which I have used many times, also. And doesn't heat up the kitchen.

It is, however, very hard to find right now!

As long as you follow directions very carefully and use approved recipes from reputable sources, no worries.

About the fear of pressure canners -- people are afraid of the Instant Pot too for the same reason. What I read is that in the '50s and '60s manufacturers were cutting corners on the pressure canners/cookers and using cheap materials, which made them more likely to fail and explode. Modern ones, whether they are stovetop or this wonderful magical digital marvel, won't do that!
 
B

Barry Natchitoches

Has No Life - Lives on TB
BTW, if it is available locally, still, please let me know where.

I am not that far from you. I would drive to your neck of the woods to get one.

I live in a small, all electric trailer.

The stove was old, so I bought a new electric one from Lowe’s back in 2019. The stupid thing looks like older electric stoves, but it is not.

It has this stupid “safety feature” that keeps shutting off the electric coil before it gets hot enough to actually boil water. I can sort of get it to allow boiling by putting a tight lid on smaller pots, but it has been next to impossible to get my water bath canner hot enough to do the job (the half pint sized jars took two hours in the water yesterday before I finally got 10 minutes of boiling going).

That new stove will never get hot enough, long enough to process low acid foods in my All American Canner.

I am hoping that - if I can find one of those electric digital canners, that I will be able to can low acid foods.

(BTW, I even called Presto directly, hoping to buy one. But they are not selling them right now.)

But I have no problems driving to your neck of the woods to buy one, SB…
 
SouthernBreeze

SouthernBreeze

Has No Life - Lives on TB
Barry Natchitoches said:
Where did you find a digital pressure canner, SB?

I have been looking, and cannot find one anywhere.
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Barry, the store is in Pontotoc county in the city of Pontotoc on hwy 15 north of town. The name of the store is Moore's. It's a huge farm and ranch place. Your best bet would be to google the store for directions from where you're located. If you could find their phone number from their website, it would possibly be to your advantage to call, before making the drive down here. There was only one canner left on the shelf when I got mine.

I have a new stove like yours, and NO, you can't get water to boil long enough to do canning of any type. So, Cary went out, and bought regular stove elements for it. It works now, without shutting on and off. It's a safety feature that comes with new stoves, I think. I hated it, until Cary switched out all the elements.

eta. Cary just told me that googling will only give you their Facebook page, but at their Facebook page, they give their website.
 
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B

Barry Natchitoches

Has No Life - Lives on TB
SB,

Thanks for the lead on the canner. I called a few hours ago, and they still had that one last unit.

My cousin lives closer to Pontotoc than I do, so I asked him to go get it before it could be sold to somebody else.

I just got his call - he has it at his home, waiting for me!

I will get it from him tomorrow.

Last year, I had a ton of beans and other veggies that I couldn’t can because my stupid stove doesn’t get hot enough.

This year, maybe I can can all those things I lost last year.
 
B

Barry Natchitoches

Has No Life - Lives on TB
Tha
nomifyle said:
Here's information about Moore's

Opening times of Moores Feed Mill & Store in 157 Highway 15 S, Pontotoc, MS, 38863 | FindOpen

Find opening times and closing times for Moores Feed Mill & Store in 157 Highway 15 S, Pontotoc, MS, 38863 and other contact details such as address, phone number, website, interactive direction map and nearby locations.
find-open.com find-open.com
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Thanks for the link, Nomifyle. I was so busy using the link you sent me that I did not stop and take the time to thank you for it.
 
SouthernBreeze

SouthernBreeze

Has No Life - Lives on TB
Barry Natchitoches said:
SB,

Thanks for the lead on the canner. I called a few hours ago, and they still had that one last unit.

My cousin lives closer to Pontotoc than I do, so I asked him to go get it before it could be sold to somebody else.

I just got his call - he has it at his home, waiting for me!

I will get it from him tomorrow.

Last year, I had a ton of beans and other veggies that I couldn’t can because my stupid stove doesn’t get hot enough.

This year, maybe I can can all those things I lost last year.
Click to expand...

I'm so happy for you, Barry! I'm glad I could be of help. I wish you great success with it.
 
CaryC

CaryC

Has No Life - Lives on TB
Barry Natchitoches said:
SB,

Thanks for the lead on the canner. I called a few hours ago, and they still had that one last unit.

My cousin lives closer to Pontotoc than I do, so I asked him to go get it before it could be sold to somebody else.

I just got his call - he has it at his home, waiting for me!

I will get it from him tomorrow.

Last year, I had a ton of beans and other veggies that I couldn’t can because my stupid stove doesn’t get hot enough.

This year, maybe I can can all those things I lost last year.
Click to expand...
You should be thankful that your cousin went and got it.

Because like dude it is a trap. Yeah a BIG TRAP.

The place is huge, HUGE. And the first thing you see when you walk in is outdoor furnishings, and gadgets, we almost didn't make it to the appliance aisle. Then it's women's clothing, which emptied the savings account. But we pressed on, loaded down as we were, and found the appliance aisle. Put the car up for sale, and got a flat bed buggy.

Then being the intelligent being in the family, I figure, since my senses are starting to come back, we'd by pass all the trap stuff, and go back via the men's side of the store. O. My. Gosh. It was a trap, cuz like dude I mortgaged the house and had to get a mule to pull the flat bed buggy.

Even when putting the buggy up, I spotted some stuff outside that I hadn't seen before, but now I was getting some fresh air, and could resist.

And got back in the rental 18 wheeler.

On the way there, SB kept saying: This is to far to drive the gas, the gas. And when we were checking out, SB told the clerk, "See ya next week."

I'm going to have to get a job.

O and BTW: for your new stove, any appliance or hardware store that sells stove eyes, will have what you need to replace those "safety" ones. Cost about 25.00. All you need to do is make sure of the size, and there are usually only two sizes, and the plug ends. One is a circular looking outfit, and the other is sort of like an electric plug. Get yours and pull yours out and replace no problem.

Hope that helps.

If you want to kill some time, don't go to Moore's you'd be better off going on a cruise.
 
lanningro

lanningro

Veteran Member
Bought the Presto canner for my Wife over a year ago. It is used every week, mostly for meat. I was amazed at how much the flavor and texture is improved in chicken and pork. Took one of our steers in to be slaughtered a couple of weeks ago. 1050 pounds in 498 pounds out. Not all but some of it will end up canned. By the way, canned hamburger is great.
 
B

Barry Natchitoches

Has No Life - Lives on TB
nomifyle said:
That store sounds like something I would love to brouse around in.
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My cousin had never been to Moore’s before, despite living in a nearby county.

He only went for the canner, but spent the next two hours browsing just a part of the store.

He tells me that the place is HUGE, and is well worth the drive from Memphis to come check it out. He said he plans to go back “on another day - a day when he has more time to browse.” Bear in mind, he only went there to pick up a single item, and spent the next two hours browsing…


I am not sure when I will do it, but I need to check that place out for myself…
 
Freeholder

Freeholder

This too shall pass.
On canning meat, the only meat I've canned was raw, fresh from butchering. Chunk it up in pieces an inch or so square, fill the jar with as little air space as possible, add a teaspoon or two of salt, and can it. It makes it's own juice, and cooks the contents THOROUGHLY. You can put up precooked foods like soups and stews, but you absolutely do not need to precook anything before canning it. We canned large salmon (with large bones), and you don't need to scale/skin the fish before canning, or remove the bones. The scales disappear, and the bones get so soft (still a bit chalky/crunchy) that you can chew them up and eat them if you want. We usually took the larger bones, such as the spine, out to feed to dogs or chickens, but the smaller bones were fine. Even chicken bones get soft (crunchy, but soft) when canned. I always fed those to the dogs without any problems, as they can't splinter.

Kathleen
 
B

Barry Natchitoches

Has No Life - Lives on TB
WalknTrot said:
I know nothing about electric "so-called" pressure canners. My take is that they aren't USDA tested/approved and I wouldn't use one for pressure canning anything that required pressure canning. I won't risk my canned food making me or anybody else sick or dead.

Use the All American, READ and follow the Ball Blue Book of canning, and start with canning water.
Click to expand...
This one Presto that has been the focus of discussion here IS certified by the USDA. It is my understanding that it is the only electric pressure canner to have USDA certification at this time.

The problem some of us face is that these newer model electric stoves have a “safety feature” built into them that keeps them from getting hot enough to boil water!

I don’t know what Bozo decided that electric stove burners should not get so hot as to be able to boil water, but the new electric stoves really are built that way!

Had to be a green Democrat or a lawyer come up with that …. Not somebody who actually had used a stove to cook food on…
 
B

Barry Natchitoches

Has No Life - Lives on TB
CaryC said:
You should be thankful that your cousin went and got it.

Because like dude it is a trap. Yeah a BIG TRAP.

The place is huge, HUGE. And the first thing you see when you walk in is outdoor furnishings, and gadgets, we almost didn't make it to the appliance aisle. Then it's women's clothing, which emptied the savings account. But we pressed on, loaded down as we were, and found the appliance aisle. Put the car up for sale, and got a flat bed buggy.

Then being the intelligent being in the family, I figure, since my senses are starting to come back, we'd by pass all the trap stuff, and go back via the men's side of the store. O. My. Gosh. It was a trap, cuz like dude I mortgaged the house and had to get a mule to pull the flat bed buggy.

Even when putting the buggy up, I spotted some stuff outside that I hadn't seen before, but now I was getting some fresh air, and could resist.

And got back in the rental 18 wheeler.

On the way there, SB kept saying: This is to far to drive the gas, the gas. And when we were checking out, SB told the clerk, "See ya next week."

I'm going to have to get a job.

O and BTW: for your new stove, any appliance or hardware store that sells stove eyes, will have what you need to replace those "safety" ones. Cost about 25.00. All you need to do is make sure of the size, and there are usually only two sizes, and the plug ends. One is a circular looking outfit, and the other is sort of like an electric plug. Get yours and pull yours out and replace no problem.

Hope that helps.

If you want to kill some time, don't go to Moore's you'd be better off going on a cruise.
Click to expand...
I picked up the canner from my cousin a little while ago.

I let him read your comments while I was at his home.

I thought he was going to choke, he laughed so hard.

But he says you’re right.

The only way he can avoid bankruptcy, he tells me, is to never - EVER - let his wife go shopping at that store.
 
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meezy

meezy

I think I can...
Cary: Maybe the store will hire you. Then you will have shopping money AND an employee discount! :jstr:

Barry: My mind is blown on the whole concept of a stove that will not let you boil water. What would you use a stove for, if it won't even boil water?

Just to clarify: the Presto canner is not approved BY the USDA. Presto is certifying that it meets USDA guidelines for canning safety. Which is just as good, IMO, but you have to trust the company that manufactures it, not the USDA.

My mind is also blown on how hard it is to find one of these gadgets. Did they just underestimate demand? Is it a supply-chain issue? Crazy. I'm so glad I ordered mine when I did.
 
WildDaisy

WildDaisy

God has a plan, Trust it!
I have a Ball Electric Canner and use it at least several times a month. I'll make batches of pasta sauce - some for immediate use, some to put away. All year I have been getting the Family Packs of chicken and meats and using some immediately, and canning the rest to put away.

I love it. It is easy. I don't have to sit in the kitchen watching a gauge all day.
 
SouthernBreeze

SouthernBreeze

Has No Life - Lives on TB
Barry Natchitoches said:
This one Presto that has been the focus of discussion here IS certified by the USDA. It is my understanding that it is the only electric pressure canner to have USDA certification at this time.

The problem some of us face is that these newer model electric stoves have a “safety feature” built into them that keeps them from getting hot enough to boil water!

I don’t know what Bozo decided that electric stove burners should not get so hot as to be able to boil water, but the new electric stoves really are built that way!

Had to be a green Democrat or a lawyer come up with that …. Not somebody who actually had used a stove to cook food on…
Click to expand...

On top of not being able to boil water, it won't let you cook anything that calls for higher heat, like french fries, or anything that has to be deep fried. Just as the cooking oil gets hot, it cuts itself off, and cools down. I hated mine, until Cary had the idea to try just plain standard elements. That fixed the problem. We were sorta afraid that it would cause the stove to short out, but so far, it works good. I can actually fry chicken without all the battered crust getting soggy and falling off while the oil cools down and heats back up!

Whoever designed these stoves never used a stove!
 
CaryC

CaryC

Has No Life - Lives on TB
meezy said:
Cary: Maybe the store will hire you. Then you will have shopping money AND an employee discount! :jstr:
Click to expand...
Thanks for the tip, but naw. It would be worse than SB working at Walton's Green House. The only thing she would bring home is flowers. And stuff for flowers, and stuff to hang flowers (what did they ever do to her), and because these over here are lonely, and we do have one inch of no flowers so flowers.

But never ever any extra money.

Like we bought two Carhartt short sleeve T's for me. Even though I've got 35 these here were new colors, so new T's. They had two racks of just Carhartt ball caps and after I tried on about 80, I realized I had a whole coat rack full at home, and best not buy anymore, cuz the rack doesn't have a square inch on it that is empty.

Yeah we were both giddy, and totally lost our minds, I don't even remember how we got out of there. So working there? Now that I'm back to normal, and recovered, I am going to have practice "Ice for blood".

But thanks for tip, like offering a job in a bar to an alcoholic.

LOL
 
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