Canning I've been watching Rose Red's digital canner videos again

[Wildwood]

She's so knowledgeable about how they all work along with the standard stove top models. I've watched her comparison of the main three models and the science behind her experiments...no telling what she paid for that "gadget" she bought that measures the temp inside the control jar in each batch but I appreciate the fact that she did spend the money to further our educations.

I'm not a stupid person and I've been canning a long time, following the rules, etc. but I understand so much more about the science behind the rules now. I've struggled for years with the fact that all my canning just does better at 11 or 12 pounds of pressure instead of the 10 for my area. It's a constant battle for me. I don't trust the elevations I get for my immediate area since they are all over the place. The bottom line is I live in the country and the road to my house from the main highway is a steady incline for miles as you are headed to the top of what we call a mountain but just a hill by some standards.

For my situation, I'm going to continue on with my stove top model for now and I'm going to resign myself to the fact that I'm going to hear a constant jiggle since my weight will be on the ten pound slot but my pressure will be around eleven or twelve. If I ever get an electric/digital canner, I'm getting the Nesco. I think it will fit best with my location and canning style. Another thing, I will not take my weight off for at least a couple hours after I'm finished with each batch since I learned the germ killing heat is reached right before the time is up and continues on for several minutes after that. I always give it plenty of time but from now on I'm giving it more.

 

[nomifyle]

She's so knowledgeable about how they all work along with the standard stove top models. I've watched her comparison of the main three models and the science behind her experiments...no telling what she paid for that "gadget" she bought that measures the temp inside the control jar in each batch but I appreciate the fact that she did spend the money to further our educations.

I'm not a stupid person and I've been canning a long time, following the rules, etc. but I understand so much more about the science behind the rules now. I've struggled for years with the fact that all my canning just does better at 11 or 12 pounds of pressure instead of the 10 for my area. It's a constant battle for me. I don't trust the elevations I get for my immediate area since they are all over the place. The bottom line is I live in the country and the road to my house from the main highway is a steady incline for miles as you are headed to the top of what we call a mountain but just a hill by some standards.

For my situation, I'm going to continue on with my stove top model for now and I'm going to resign myself to the fact that I'm going to hear a constant jiggle since my weight will be on the ten pound slot but my pressure will be around eleven or twelve. If I ever get an electric/digital canner, I'm getting the Nesco. I think it will fit best with my location and canning style. Another thing, I will not take my weight off for at least a couple hours after I'm finished with each batch since I learned the germ killing heat is reached right before the time is up and continues on for several minutes after that. I always give it plenty of time but from now on I'm giving it more.

Thanks for posting this, I'm getting closer in my organization that I may be able to do the electric canning. I have the 8qt power XL and the book that came with it says you can can in it. Although I'm still a little hesitant with it. I can not afford another electrical appliance.

I really like RoseRed, she is so knowledgeable. I think she has a Phd in science or something like that and I also think she teaches.

 

[ejagno]

I love Rose Red's YouTube channel for all food preservation modes. I've recently replaced my stove top (lost everything in Laura & Delta) as well as added a Presto 12 quart digital canner and a Harvest Right Freeze dryer. I'm getting all high tech but with working full time, food shortages, starting over from scratch, and still living in a 5th wheel camper until the house is finished I needed all the help I can get with time, weight and shelf life. I strongly feel there are best uses for all food preservation methods and use all of them depending on the product. For instance you cannot freeze dry anything with alot of fat such as butter, fatty cuts of meat, chicken with skin on, nuts, etc..... This is where canning is supreme. I love freeze dried eggs and bananas but the dehydrator rocks those eggs shells and banana peelings for my garden. Later this week I hope to get several extracts (lemon, orange, cinnamon, chocolate, almond & coconut) going which is yet another fine preservation method. My vanilla should be ready in a week or two for bottling.

 

[Wildwood]

I love Rose Red's YouTube channel for all food preservation modes. I've recently replaced my stove top (lost everything in Laura & Delta) as well as added a Presto 12 quart digital canner and a Harvest Right Freeze dryer. I'm getting all high tech but with working full time, food shortages, starting over from scratch, and still living in a 5th wheel camper until the house is finished I needed all the help I can get with time, weight and shelf life. I strongly feel there are best uses for all food preservation methods and use all of them depending on the product. For instance you cannot freeze dry anything with alot of fat such as butter, fatty cuts of meat, chicken with skin on, nuts, etc..... This is where canning is supreme. I love freeze dried eggs and bananas but the dehydrator rocks those eggs shells and banana peelings for my garden. Later this week I hope to get several extracts (lemon, orange, cinnamon, chocolate, almond & coconut) going which is yet another fine preservation method. My vanilla should be ready in a week or two for bottling.

I'm happy for you. After what you went through, you deserve all the good stuff! I agree, you need several different methods to cover everything. I've never done the dehydrator or freeze dryer. I need to at least get a dehydrator and get started.

 

[Wildwood]

Thanks for posting this, I'm getting closer in my organization that I may be able to do the electric canning. I have the 8qt power XL and the book that came with it says you can can in it. Although I'm still a little hesitant with it. I can not afford another electrical appliance.

I really like RoseRed, she is so knowledgeable. I think she has a Phd in science or something like that and I also think she teaches.

The main reason I picked the Nesco is because of my elevation and the fact that I don't trust the estimates. It does everything at 15 lbs. and seems to be more idiot proof. I'm in the Quachitas in Arkansas.

 

[nomifyle]

I love Rose Red's YouTube channel for all food preservation modes. I've recently replaced my stove top (lost everything in Laura & Delta) as well as added a Presto 12 quart digital canner and a Harvest Right Freeze dryer. I'm getting all high tech but with working full time, food shortages, starting over from scratch, and still living in a 5th wheel camper until the house is finished I needed all the help I can get with time, weight and shelf life. I strongly feel there are best uses for all food preservation methods and use all of them depending on the product. For instance you cannot freeze dry anything with alot of fat such as butter, fatty cuts of meat, chicken with skin on, nuts, etc..... This is where canning is supreme. I love freeze dried eggs and bananas but the dehydrator rocks those eggs shells and banana peelings for my garden. Later this week I hope to get several extracts (lemon, orange, cinnamon, chocolate, almond & coconut) going which is yet another fine preservation method. My vanilla should be ready in a week or two for bottling.

Good for you, I think about you from time to time and way back what you went through with Rita, you deserve good things. God bless

 

[onmyown30]

I love her videos!!! Started watching her a year or so ago and she’s taught me lots. I found her looking for info on dehydrating

 

[Babs]

I love Rose Red's YouTube channel for all food preservation modes. I've recently replaced my stove top (lost everything in Laura & Delta) as well as added a Presto 12 quart digital canner and a Harvest Right Freeze dryer. I'm getting all high tech but with working full time, food shortages, starting over from scratch, and still living in a 5th wheel camper until the house is finished I needed all the help I can get with time, weight and shelf life. I strongly feel there are best uses for all food preservation methods and use all of them depending on the product. For instance you cannot freeze dry anything with alot of fat such as butter, fatty cuts of meat, chicken with skin on, nuts, etc..... This is where canning is supreme. I love freeze dried eggs and bananas but the dehydrator rocks those eggs shells and banana peelings for my garden. Later this week I hope to get several extracts (lemon, orange, cinnamon, chocolate, almond & coconut) going which is yet another fine preservation method. My vanilla should be ready in a week or two for bottling.

We're in a 5th Wheel, while we're building a house also. I've been pressure canning on a very large camp stove. I'm thinking about getting an electric canner for canning in the winter.

 

[JasmineAndLace]

I am wanting to get an electric canner, too. I have a glass top electric cook stove and cannot use the regular presto canners. I have found her videos to be really helpful, too, and since I'm on a very limited budget I have to do a lot of research before spending much money on an appliance. I'm leaning toward the Nesco, too, because it seems like it would serve my purposes better.

 

[SouthernBreeze]

I bought my digital electric pressure canner a few months ago. It's a Presto, and I absolutely love it. Some women wouldn't recommend it, because it's not the old fashioned tried and proven kind, but I'm completely comfortable with using mine. I've been using it to can meats for a few months now, and it has worked great. Nothing has spoiled or come unsealed. Easy to follow instructions, and comes with it's own canning book.

Before buying mine, I read a lot of reviews. Rose Red's videos were what put me over the top, and finally convinced me.

 

[amazon]

For me, the downside is it only holds 4 qts. If they had one that would hold 7 qts I would seriously consider getting one. I feel like it would be doubling my "work time" to get 7 qts processed. I can see why people like it though.

 

[Wildwood]

For me, the downside is it only holds 4 qts. If they had one that would hold 7 qts I would seriously consider getting one. I feel like it would be doubling my "work time" to get 7 qts processed. I can see why people like it though.

I understand that. Four would work fine for me. I hate to run the canner with empty spots and sometimes it's stretching it. I can a lot of meat so always just add a quart or two of dried pintos if I don't have a full canner since they take the same time.

When canning garden produce, I can't do that because there's nothing I can come up with that takes the same amount of time. The way the garden is this year, it's hard to come up with a full canner of anything. I fired my Americana up a few days ago to can four pints of purple hull peas. It took two days to get that many peas but DH and I love to have them for supper in the winter so I figure I'll fire the Americana up again tomorrow for four more pints lol. This time I may even get five or six.

 

[SouthernBreeze]

My Presto holds 5 regular mouth quarts or 8 regular mouth pints. My stove won't work to use a regular pressure canner, so this one works great for me. I can put it anywhere I want as long as I have an electrical outlet. Plus, I'm not scared of this type whereas I was the old fashioned type. I'm glad that technology has caught up in the canning business to where I can comfortably use a pressure canner without being afraid of it.

 

[Kathy in FL]

My Presto holds 5 regular mouth quarts or 8 regular mouth pints. My stove won't work to use a regular pressure canner, so this one works great for me. I can put it anywhere I want as long as I have an electrical outlet. Plus, I'm not scared of this type whereas I was the old fashioned type. I'm glad that technology has caught up in the canning business to where I can comfortably use a pressure canner without being afraid of it.

You have the model on that one? Or are all Presto’s that size? I love canning with my mom but doggone having to watch that jiggler driving me crazy. With the electric option I feel like I could relax a little bit.

 

[SouthernBreeze]

Here is the link to the one I have.

Presto Precise® Digital Pressure Canner

Finally, an electric canner that safely processes low-acid foods.

www.gopresto.com

 

[SouthernBreeze]

You have the model on that one? Or are all Presto’s that size? I love canning with my mom but doggone having to watch that jiggler driving me crazy. With the electric option I feel like I could relax a little bit.

No need to have to stand over mine to watch it, but I still keep an eye on it. Everything is done automatically, and all the guess work is taken out of it. You just program it for the time you want, and it does the rest. Completely silent, and doesn't heat up the house. Even sterilizers the jars for you, and has a cool down cycle.

 

[Wildwood]

I am wanting to get an electric canner, too. I have a glass top electric cook stove and cannot use the regular presto canners. I have found her videos to be really helpful, too, and since I'm on a very limited budget I have to do a lot of research before spending much money on an appliance. I'm leaning toward the Nesco, too, because it seems like it would serve my purposes better.

I just posted this in it's own thread but wanted to make sure you see it. The Nesco will not take regular mouth quarts...they are too tall. It will take all pints and wide mouth quarts. I haven't decided if that's a deal breaker or not. Somehow I missed it in two different rounds of research.

 

[JasmineAndLace]

I just posted this in it's own thread but wanted to make sure you see it. The Nesco will not take regular mouth quarts...they are too tall. It will take all pints and wide mouth quarts. I haven't decided if that's a deal breaker or not. Somehow I missed it in two different rounds of research.

Thanks for the heads up. That is kind of a game changer because I have trouble around here finding wide mouth jars of any kind. Thanks!

 

[Walrus]

Even an old sea dog like me appreciates Red Rose's channel. She's smart, experienced, well informed and concise in that she gets to the meat of the subject right away and stays with it. Excellent work on her part and a boon for all of us.

 

[ejagno]

I have the 12 quart Presto Digital Canner. Aside from it being a beast to carry I love it. I cannot wait to get my preservation kitchen set up so that it can be located in it's forever home. I have a nice 10 x 24 climate controlled building that will be my "Preservation Kitchen" but, until the house is finished, DH is using it as his office. Right now I'm having to go outside (into the shop) with all of my major food preservation appliances. My stove, dehydrator, large fridge, canners and all of that is set up in a temporary outdoor kitchen. The freeze dryer stays in the "office" but it puts out alot of heat so I'm having to limit it's use while DH is working.

 

[Wildwood]

Thanks for the heads up. That is kind of a game changer because I have trouble around here finding wide mouth jars of any kind. Thanks!

You are welcome...glad I found it too.

 

[Wildwood]

I have the 12 quart Presto Digital Canner. Aside from it being a beast to carry I love it. I cannot wait to get my preservation kitchen set up so that it can be located in it's forever home. I have a nice 10 x 24 climate controlled building that will be my "Preservation Kitchen" but, until the house is finished, DH is using it as his office. Right now I'm having to go outside (into the shop) with all of my major food preservation appliances. My stove, dehydrator, large fridge, canners and all of that is set up in a temporary outdoor kitchen. The freeze dryer stays in the "office" but it puts out alot of heat so I'm having to limit it's use while DH is working.

I need something like that...there's canning stuff all over the kitchen and dining room. I actually have a space I've been using for my business that would be great. Maybe I just need to retire lol.

 

[Wildwood]

Here's some food for thought. The issue with the Nesco canner made me think of it. Back in my younger days, when I was prone to do a little rebel canning and long before Rose Red had a channel, I did a good bit of research on canning things that were dense...like meatloaf. The bottom line, in my mind, was the narrower the jar was, the safer it was to can dense items and the only way to achieve the high temps necessary was to can in those narrow jars so I bought the extra tall jelly jars that hold a pint and a half...not quite a quart. They were tall and skinny.

That's the only thing I would can meatloaf in and they worked great. When we were ready to eat it, I'd slide out my meat loaf on it's side and carefully slice it in around 3/4" thick slices which I put in a skillet with all the juices and simmered for about fifteen minutes with a lid on to kill any potential germs. I haven't canned meatloaf in years and have no intention of ever doing it again. I might do patties or meat balls in liquid someday.

In light of the density issue and the mass of the jar, you'd think Nesco would make the canner tall enough to hold the narrower regular mouth jars that would get hotter in the center a little quicker than the shorter, wider wide mouth.

 

[Siskiyoumom]

I love Red Rose Home Stead videos.
I just watched her and Jim’s video on making Goriila Shelves earth quake resistant.
Way cool.

 

[Wildwood]

I love Red Rose Home Stead videos.
I just watched her and Jim’s video on making Goriila Shelves earth quake resistant.
Way cool.

I'll have to find that one and watch it. I also want to watch some of the videos on their trail riding channel.

 

[Slydersan]

I love Red Rose Home Stead videos.
I just watched her and Jim’s video on making Goriila Shelves earth quake resistant.
Way cool.

I did something like that for my metal shelves. Mine have adjustable shelves, so each L-shaped corner support has vertical holes on the entire length. I cut boards to fit horizontally and put a screw in each end. The head of the screw fits into a hole in each of the vertical supports. I can easily move them around depending on the size of the stuff on the shelf or remove the "earthquake boards", grab what I need and put it back. I also used wire to tie the entire shelf to the wall behind it. It won't stop all the damage in an earthquake, but it will help some.

 

[Wildwood]

After thinking about this for a while, I'm thinking about getting that Nesco Canner I mentioned. My big drawback was only being able to use wide mouth quarts. I've come to terms with that. I can all my meat in wide mouths so I can scrub the inside real good. If you've canned meat, you know. That's the main thing I want it for...canning meat.

I did a canner of meat last night, 7 quarts and one broke despite all my very careful measures. This has been an ongoing problem with my American Canner but only with meat. I've tried everything but it's my stove. It's worn out. All the electric burners still work but they have hot and cold spots plus you cannot regulate the temp quickly...it takes those solid burners a long time to heat up or cool down and that's not a good thing when you are canning and need a quick temp adjustment. They are solid iron burners and I have one of the reproduction models that would cost upwards of $7,000 to replace. It has tremendous sentimental value...DH insisted I get it when we were young and even poorer than we are now. It was used in like new condition but I've cooked hard on it for over thirty years. It's a beautiful thing.

Anyway, I've filled almost all my jars...I've fantasized about doing that for years. I'm left with only new jars I bought in the last six months or so, still in the box and they are all the wide mouth I prefer. I'll still can veggies in my American with the regular mouth quarts so I can do bigger batches but I've lost enough meat over the years to pay for that Nesco a time or two. Another thing is I've slowly converted my veggie canning to pints for Just DH and I. I'll do enough quarts for holiday and company cooking and that is it.

I'm still in my thinking process...that's the way I am. Here in a day or two, I'll get to that point and I'll pull the trigger on that Nesco. DH is enabling me lol.

 

[Wildwood]

I just ordered the Nesco. When I opened my American about an hour ago, a pint jar of my purple hull peas was broke. That's a first for a pint jar and contents that are not meat. I've done so much canning on this particular burner in the last six months, I think I've worn it out too. It was the only one big enough for my canner since the other large one quit working with my canner a year or two ago. I'm going to look for replacement burners but I'm not optimistic. Eventually, I will get another stove if I can't find them.

I can't take a chance on wasting money and food. I have a little more canning to do for the garden this year. This was probably my fifth canner of peas lately and the others came out perfect.

On a brighter note, my card rewards paid for the Nesco!

 

[SouthernBreeze]

I just ordered the Nesco. When I opened my American about an hour ago, a pint jar of my purple hull peas was broke. That's a first for a pint jar and contents that are not meat. I've done so much canning on this particular burner in the last six months, I think I've worn it out too. It was the only one big enough for my canner since the other large one quit working with my canner a year or two ago. I'm going to look for replacement burners but I'm not optimistic. Eventually, I will get another stove if I can't find them.

I can't take a chance on wasting money and food. I have a little more canning to do for the garden this year. This was probably my fifth canner of peas lately and the others came out perfect.

On a brighter note, my card rewards paid for the Nesco!

I hope you enjoy your new canner as much as I'm enjoying mine. I've canned 48 pints of ground beef using it, and I love it!

 

[Wildwood]

Thanks for the heads up. That is kind of a game changer because I have trouble around here finding wide mouth jars of any kind. Thanks!

I just wanted to let you know, when I was reading the Amazon feedback on the Nesco canner, I found that the canner does hold regular mouth quarts but it was never tested for them. Many people were using them anyway, with great success according to them. I have only wide mouth jars empty right now so I won't be able to try it with regulars for a while. Being the rule follower that I am, I'm going to have to ponder that one.

 

[Wildwood]

To reinforce the information in my above post, I went back and re-watched Rose Red's testing of the Nesco to see if she used regular mouth quarts in any of her tests and she did. I was very happy to see that. It validated my question of if they fit would they be safe and I considered contacting her to see if she would be willing to test them.

Here is a link to the video where she did her final testing of the Nesco and you can see she used regular mouth quarts.

View: https://www.youtube.com/watch?v=pvgIkkwYO7o&ab_channel=RoseRedHomestead--That%22WomanwithaGadget%22

 

[parsonswife]

FYI. RedRose has a new YouTube channel called Trail Grazers.....prepping food for camping hiking bug out it etc.

 

[Wildwood]

FYI. RedRose has a new YouTube channel called Trail Grazers.....prepping food for camping hiking bug out it etc.

Thanks for the heads up, I've been meaning to check it out...so much to do and so little time. Now that I'm through obsessing about the Nesco, I can go on to other things lol.