Canning Chat Answering Your Questions

Hello everyone and welcome to Sutton's Days and this week's

canning

chat

. I'm very excited to have you here. This is going to be fun. Seven pages of

questions

. Okay, so grab something to drink, grab a notebook and a pen, make some notes, let's see what. kind of trouble we can get into today, okay, first I want to address an answer I had last week, well, to a question I had last week, and it was about sterilizing jars, a couple of viewers brought my attention to this and I Do I have a warning here about my answers?

Well I tend to make a general statement for the most part okay and then I also tend to tie it back to what I believe and they both have to do with approved methods so when I was asked about sterilizing jars, you know,

canning

pressure versus water bath canning. I said you should sterilize

your

jars in the water bath, in my experience, 90 percent of what I water bath is for less than 10 minutes, 10 minutes or less, so, that's absolutely a then, at that point, but Jen and the little red hen's mom, they both left me a comment and said wait a minute, wait a minute, the national center for home food preservation says if you bathe

your

jars in water for more than 10 minutes , then you don't have to sterilize them, okay, that's the rule.

You know, make sure they're clean, but you don't have to sterilize them. That's according to the National Center for Home Food Preservation. I still say that if you are bathing them with water, sterilize them. They're okay, but you know it's up to you, so thank you very much for letting me know, because I just go with the girl, you know, the thing with the girl, and maybe I don't make pickles, but yeah, that's it, right? OK? Here we go, pawpaws, Georgia girl says, have you ever canned Brunswick stew? I've only found a couple of people who have it and there are no real recipes, no real um, I haven't canned it for a video, um, but it's on my to-do list for this. falls, so stay because I have a very good recipe.

I love Brunswick stew. Cynthia Humphrey says that when I can tomatoes, I always press. I have always pressure canned them tonight. I decided to steam them. Can you make them in the ball book? If you can, tomatoes in their juice. it's an hour and 25 minutes, page 33 in the last book, if you pack it in water, sorry, it's 40 to 45 minutes if you can make it as a seasoned sauce with onion and garlic, then it's less time, it seems strange that old tomatoes and plain be canned in their own juice is so long, why okay, number one, if you're steam canning them, you can't go over those twice what's allowed for the steam canner, so don't steam can them. , okay, but they have, they have the science and I have the equipment to back up the science, so there's probably a density issue.

Well, with sauce, when you create a sauce, it just gets thicker in substance so that the heat gets to the center and makes sure that it kills all the bacteria rather than the vegetable itself, so that's probably the biggest part of the reason why, but honestly, I don't know their methodology, so that's the best I can guess. I hope that answers your question Tina Hayes is asking, I canned ugly chicken, yes honey. and I have

questions

that I was wondering about I was wondering I have a jiggler because okay, I have a jiggler because I started canning I have a question I was wondering about I have a jiggler because I started canning my question is: I take my heat to where my jiggler moves slowly it doesn't stop but it moves slowly am I doing it right? you are doing absolutely right. you are amazing. big question. you are doing fantastic. so yeah, you got it right. patricia ann 47 new to canning. can chicken for the first time, the jars are almost cool and I see bubbles coming out of a small opening between the chicken pieces, okay, perfectly normal, um, you canned this for well, it doesn't say, but 75 or 90 minutes depending of either a pint or a quart and that's cooking it in the jar and then it creates, you know, bubbles because it's basically boiling, so it creates those bubbles and that's absolutely normal and that's a good thing, great question, Christina. mckee question, I canned carrot cake jam and while I was thinking about it, 11 hours later, I forgot about the lemon juice that was sealed in the jars.

I ended up throwing away the jam. Could I have reprocessed and canned the jam instead of throwing it away? Thank you. A lot, I mean, theoretically yes, theoretically you could have reprocessed it in that period of time. Well, the concern is that you're then reheating the pectin by adding the juice and it may not set properly, but then you'd just have to play around. and possibly add a little more pectin, but for the moment it was fine, next time I know I have to create cheat sheets for you, but yes, in theory that would work, but I would probably have to add pectin because it stops al Reheat it and add the lemon juice, you are cooking the pectin more and that can cause problems with your setting.

Question from Caroline Chapman: Can you recommend a large knife? The large knife you use to cut large roasts. My knives are. useless I absolutely can have a link uh in the description box below with my large meat cleaver knife for cutting meat I love this knife it's actually a boning knife okay but I love this knife it has a look medieval, you know? great it works fantastic it's super easy to keep sharp and I really love it and I know some of our subscribers bought it too and really love it so check out the link below thanks for asking carla palmer says I'm just getting supplies to get started to can, I noticed some things are water bath canned, some are pressure canned, can everything be pressure canned with a one inch headspace?

No, not at all, not even close, no, so I'm going to recommend Carla go to the national center for home food preservation. I'll have that link below. You want to go there and you want to look for the different canning items. That's okay, because headspace is very important because that's factored in over time and you know you're actually canning it if you tried. to press the can you would destroy it so no not everything can be pressure canned you can't pressure canned pickles you would end up with mushy vinegary cucumbers okay so it really depends you know these processes are tried and true , trust the process and do it the right way and you will be very happy Leslie Standish canning frozen meatballs that were store bought question um no because uh I weighed your assumption that 99.9 of commercially produced meatballs have some type of grain, okay and you can't do that.

So it's not safe to do so you would have to make your own. I have a meatball video that I will post below so you can watch it. I'll also link it above, but no, no, you can't, Debra Arrington, okay. and I need to make sure everyone understands that this is not a live

chat

, this is a pre-recorded video, okay, so you won't miss the live chat, but Deborah says it's time to can the coba beans with mayonnaise, as do black pinto beans, etc. or they should even be canned. I've never seen them mentioned in any of the many canning videos I follow and I need to know before I mess something up or waste time, money and resources.

Thanks, I completely understand, so maya copa beans are probably not as well known, as used, popular as pinto beans, okay, but maricopa beans are soft and buttery and have a milder flavor than pinto beans, so when dried they have a yellowish color and once cooked they turn a light tan color and have a soft buttery texture. flavor, so I would compare them to a cross between uh lima and pinto beans, okay, and they're perfectly gritty, safe to can for the same amount of time and everything else like you know, you know other beans, so enjoy, good question, Cali from Canada has been canning, but suddenly it's okay, there's a good chance I'll move in about six months.

Congratulations, what precautions or strategies should I take when moving my jars of processed foods? Any ideas would be excellent. No, I can't eat it all the next day. six months p.s. life happens oh no I wouldn't even try to eat it in six months so we have a lot of our viewers who have moved on with their canned goods so I'm going to invite you all to help out. I answer this question in the comments section below. Kelly from Canada is the one asking the question. I know a lot of people go to the local liquor store and buy the cases that have the dividers.

I know other people who will wear socks. the jars, do you know anything you can do to keep them from rattling too much or bumping into each other, obviously you don't want the boxes to go around and around, you know, but anyone who has any other suggestions on how to move around with your cans. products, please throw them in the comments section below for cali because that's a great question and it's a conundrum that some people come across quite regularly, so I know that our viewers, as amazing and brilliant as they are , they will have some really great ideas to help Cali with your move.

Congratulations on your move. Melissa Johnson. Can you use canned table salt? I was buying some salt. Notice that they have iodized salt and common salt which I assume does not have iodine. Also, that's the only problem with salt, table salt is cloudy, so I'm going to put a link below about salt, okay, that'll help you dig a little deeper, but basically pickled salt is the best for use because it has the finer grains to dissolve. easily and results in a clear liquid that brings out the bright colors of the pickles inside the jar. You know you want it to look attractive.

Many people want it to look attractive. It's okay, use table salt and the pickle brine will turn out cloudy and cloudy. liquid because anti-caking additives are not soluble in water, so it just won't look good. You know, table salt is the worst salt to use in your cans, but in a pinch, it will work if you use it. in packaging, avoid, I deny iodized salt as iodine tends to give canned goods some fun, unnatural shades of color that are not normal, so no one wants purple pickles and I'm not saying they will turn purple, I'm just saying the color will change, you know what I mean, so it's best if you're pickling something to find salt for canning.

I have used kosher salt which is not as fine but also has no iodine and yes. okay, but I stay away from table salt because of the anti-caking agency in there, it just doesn't look good and I'm all for ugly chicken, but not so much ugly pickles, you know, okay, like that that blocks and acres. I just finished 22 pints of bread and butter pickles. I used the steam canner and loved it. An incredible question. I had a jar where the bottom came out so it went wrong. It was a new ball jar, never used. I made sure all the jars.

I had the right headspace, the water, all the jars sealed and the headspace was correct on all the finished jars, so it was a fluke, seriously, it was a fluke and that's the best answer I can give you without having Been there, okay, but most likely it's there. There was a defect in the jar that wouldn't be visible, you know, to the naked eye, so that's why it exploded and that's unfortunate, but I don't think you did anything wrong based on the fact that the other 11 came out unscathed, you know? Very good, good question, although, Joanne 60823, I just discovered that the chicken breast I cat pressed in June I misread the time and canned them for 65 minutes, not 75 minutes at 15 pounds of pressure, I'm at 1265 over the sea ​​level, can I reprocess? these pints or should I throw them out you have to throw them it's been too long it's you know it's the middle of August here um so I would throw them that would be my safe bet okay someone might say that if you open the jars and heat up all that chicken and make sure to heat it to 210 degrees.

I think it will for sure, you know, but yeah, I personally would throw it in and I think I have a story to share. with you later in this video someone asked me something so stick around and you'll hear my story let's see Bella Southward says I canned some popsicle beans and ended up with no liquid in a jar. They are all sealed well, but they look mushy and the top beans are exposed and look dry. You could probably use them as soups, but are they safe to eat? They are safe to eat. It sounds like you added too many beans.

It is not like this? I didn't mention how you can prepare them, whether they're packaged raw or if you actually cook them according to the national center for home food preservation, so they should be safe to eat, you know, and adding them to soups is probably the best way to do it this way, Mary Beth Ham, have you heard of lids and canning jarsunder the name Pure I Have and our friend Jenny Goff at Jenny Goff G-o-u-g-h? She has a channel and made some videos about Pure tapas and what I'm about. I have heard so far most of the experiences are very good so now they have a second generation lid open when the first ones had a white compound and I think some people had some problems with it but the new ones have the compound at which we're used to that orange color, you know, and I think it's a little bit thicker, so I think the new second generation is even better, but you can watch their videos.

I'll put a link below and see what you think of them so far, I'm hearing pretty good things for the most part, okay Mr. Charles and Mr. Winston Beans ask, I'm considering doing pressure canning instead of water bath, however , I have an electric stove with a glass top and the saw is not recommended. pressure cooker thanks for any information linda ok linda um the first thing I can suggest is contact your stove manufacturer and see if you can do pressure canning on the stove ok that will be your towel there same. um some say do it but they have to take precautions and if they say don't do it then I wouldn't do it now you say you're thinking about pressure canning if you haven't bought anything yet and you can't use your stove then I will post a link Below, there is an induction cooktop and an induction canner that you can use together for canning on your countertop, that's fine, and it works very, very well.

I'll put those links below for you, and that's another great alternative. able to can when your stove doesn't agree with you know pressure canning great question okay so Judy Holbrook I have a question about purchasing number 10 canned beans number 10 size can because it's a quantity so big of beans, can I press can? in smaller portions, pints to stock my shelves, okay, so a lot of people seem to be finding these great deals on number 10 cans of things, um, and no, because you're going to have to press them, can they already be? cooked and you will have to press them for 75 minutes to get pints, so that will reprocess them again which will deteriorate the nutritional value even more depending on its ingredients, if it is high in sugar you could burn them and they are going to be mush, already You know, so no, no, I would, I would warn you against the number 10 size cans because a lot of people seem to be doing it thinking it's a great bargain, but if you're not willing to sit down and eat a number 10 size can. of whatever um doesn't really turn out to be that good um unless you have a family gathering next week, you know, but it's a great question, um, but no, that's not the best way to do it.

Okay, John, on the trucker question. Hello, John in the trucker's kitchen asks. Sometimes I use better than bullion ham. He says in the ingredients that it contains flour and corn starches. It is safe to use on beans for short-term storage, such as when I carry it. in the semi and I would use it in two or three weeks, so the general consensus is fine, you can't use anything that has flour or cornstarch in it, that's the general consensus, so we are looking at short term, we are looking at a couple of weeks. you know you're going to do it, I'd probably go ahead and do it.

I mean, in full disclosure of my Fiesta Ranch beans. If you look at the Fiesta Ranch mix ingredients, I think there is a little bit of flour in there. um but you're using a very small amount in the jars so I'm venting the stubborn side and canning them anyway so what I do for long term storage probably not and you know the purists are going to say you know that they can't guarantee that the heat will go through it and all these other things and I understand it, I really understand it, but I think from what you're talking about, John and in your circumstances, that you know yourself.

It might be okay, but it's a risk you're going to take. I don't recommend that you do it. I'm just saying, from what you're talking about, I think it might be okay, a lot of people use it better. that bullion in their canning um that doesn't necessarily make it right you know that's not approved but a lot of people do it and that's the best answer I can give you sorry Severnkowski asks I live for your canning chat videos , I hope there is a little more, but thank you very much, what is the biggest mistake you made when learning to can?

Okay, but it was definitely a learning experience, so now I canned some salmon. If you've been with me for a while, you know that I annually get about 10 pounds of salmon and can it in the middle of winter, do you know when? I have time and I was losing my memory and that's when I learned that your memory is not all you think it is and I canned it for 75 minutes in pints. Fish is canned for a hundred minutes in pints and never in quartz so I lost 10 pounds of salmon because of that okay that was one of my big learning experiences so it happens to all of us we all make mistakes no one is perfect now on YouTube, many people will show it to you. things we can edit guys and that's why I intentionally leave some of my oopses on OK because I'm not perfect, I don't even pretend to be half the time, not when night comes, I'm lucky he remembers my name so definitely not We're all perfect we all make mistakes um check your stuff before you start make a list before you start don't trust your memory because it's not all that sounds like a big question thank you very well so where am I? where I am? carolyn bradshaw two questions about how to safely alter a recipe if an approved recipe calls for blanching a vegetable before pickling it, would it be an unsafe canning practice to use raw packets?

No, it is not dangerous, but they recommend bleaching. It's usually for a reason, okay, so you're specifically talking about pickling um, there's usually a reason for it and I would need to know, let's see, for example, okay, I followed your brussels sprouts pickle, uh, the one that you filled your jars with unbleached. sprouts I love the finished product. Later I saw that an official recipe calls for four minutes of blanching and I see that I don't like mushy Brussels sprouts at all, I mean, not at all good, so no, it didn't affect safety. Number two makes brine pickles. it needs to be hot for safe canning or would it be safe to use room temperature brine hot hot you want it hot okay there's a reason for that I'm sure but you want it hot so those are my responses to your very good question, thank you.

Debbie Shipman I didn't listen to the timer on my double boiler tomato sauce and when I realized I hadn't, they had processed it for twice as long, they were all sealed and looked great, but is the water good? The level was below the top of the jars. I would like to avoid throwing away all the work. Well, I'm going to assume, let's assume that it's okay that you had water on top of the jars for as long as necessary, and then anything under the jars, you know, at any time. the water was under the jars it was an extra time I wouldn't say it's not safe I would say you need a bigger stronger timer um but no it's not safe because it was at least an inch under water so they probably boiled a little bit longer than you think they should be good they should be good and uh I would I would keep them yeah Kelly Carter I canned sweet Italian sausages I saw another youtuber canned sausages then I can potatoes some of them have porridge. the bottom some jars look like potatoes some look like creamy puree at the bottom I followed the recommended guidelines Did I do something wrong?

Well, so you were telling me about your sausage. Well then, potatoes, yes, yes, yes, potatoes have starch and I don't. you know what kind of potatoes you used um you didn't do anything wrong it says you followed the recommended guidelines for making the potatoes starchy and what happens is when they sit in the jar the starch sinks you know so you're fine that's what Which are and she wants to can every weekend and I totally get it, I totally get it, Vivian Sullivan. I am new to pressure canning and will be purchasing an all-American canner that holds quart jars.

Do I have to have a full load of jars? every time, you can also recommend a good canning book. Thank you very much, so I guess there's a reason you want the 14 quart, uh, all-American, it's great if you need to process, you know, so much food at once, otherwise, I know you'd be better off buying a 921 and , what is it?, or a 925 and, what is the other? The little one you know, the 16 core, because you know you can do small loads and then you can do seven, you know, seven. quarters in a lot with the 925 I think, but the nine, I mean, you're kind of stuck when you do the big one and I think you can get both for about the same price as the really big one anyway. to your question, so they base the time on the capacity of the canner, that's part of the time, so you'll want to can jars of water, it's not necessary, you don't have to cover them, you know, but I would like to have the jars there with the water in it for canning, it just helps with the density in the canner, uh, to build up the pressure at the time it's supposed to, so generally, yeah, fill the canner even. if it's just water that's ok, Franny in West Virginia, how can I keep my tomatoes from floating using the raw packet method?

I know they're safe, they're just ugly tomatoes, you answered your own question, they're safe, they're just ugly tomatoes, it's what tomatoes do. It's just what tomatoes do, so just stick them next to the chicken, walk past them and go, you're ugly, okay, oh my gosh, so kay geisel. I was recently told that if I press the can four quarts full of something, I need to fill the canner. with quarts of water to fill the canner for even heat distribution yeah okay so that's what we're talking about sorry yeah that's what you should do that's the safest bet when you're canning because they base that on information on a complete packaging machine, the sticker farm by finding used packaging machines at estate sale thrift stores, etc.

How can you tell if the packaging machine has ever dried out and therefore could not be used? The seller may not know the history of the canner so the easiest way is to look at the bottom if the bottom looks warped then there is a problem and that's what you know just turn it look at the bottom um also look down into the pot and if there are holes in the bottom then that's a problem too so those are the two main indications when you're thinking about using canners hope that helps doreen crawford it's me and only I want to can in very large sizes. small when I can meats and vegetables and gelatin jars I use the time for pints yes yes you use the same time for the pints, um, and it's like if you're using the eight ounce jars, you do it for the same time as you do the pints, If you're using the pint and a half, so you do it for the at the same time as the quartz, okay, great question Linda Russell, where can I find a replacement gasket and manual for the mirror?

Oh, five, one, two. I'll put a link below for replacement items for all the canners so you can look there. Jacqueline Iverson. canned ugly chicken my second batch I distributed chicken left in the barrel seven quarters a couple of jars were three quarters full two inches of headroom is this a no-no right is a no-no um your headroom is very important , okay, so if you get to that point where you're not filling the jar, then it's best to add liquid, okay, until you get to that proper headspace, headspace is important with all your canning. . Headspace is important. i i roll b i ruler b I bought a presto canner from the art deco era for only five cents it has a seal the seal is hard is that how it should be or should I replace the seal it has a jiggler how do I know the weight of the jiggler? no numbers on the weights i'm in a flood zone no elevation wow okay there's a lot here so the first thing would be to go to the link I mentioned below to get replacement items, find out what type of canner you have, find out which one It's the brand, discovering all those fun things that seal.

It's not good, okay, the seal should be, you know, rubber like a belt in your car, anything else, it's not, it's not hard, so that seal is not good, um, I can't tell you anything about the jiggler without knowing more about what kind of a canner is, so maybe you can find information about the canner in the link below and then you can tell me what's going on. Linda says she had canned some pint-sized pinto beans after a week of the liquid. they turned grayish black, are they bad? No, I mean, if you can press them with the right timing, all you know, if you followed the procedure, um, then they're not beans, sometimes just do that.

I do not know what to tell you. Beans sometimes do that and when you empty the jar they will be a normal color and you rinse them, you know they will be fine,They'll be fine, um, it's the starch in the jars, Mrs. Maggs, can you do it mostly on the weekends? Or do you try to get small batches during the week after work? All previous. Do you use a smaller canner for smaller batches? I only have a 23 court presto canner and thought about purchasing a smaller pressure canner for small batches. My idea is that a smaller canner would take less time to press everything and cool, that's exactly why I have my 16 quart because it takes less time and it's really great for week nights, it's a big difference for week nights, You know if you're trying. go to bed before the sun comes up so yes that's the way I do it and I would recommend asking Chris Harrison for help or opinion on canning creamed corn.

His opinion on how and why or why he doesn't can it. national center for home food preservation they have the whole process there, you pint, just 85 minutes and they give you the pressure depending on your elevation, okay, so I'll put that link below for the creamed corn. Good, good question, good question, um carlene holtz. I have canned jams and applesauce for years when I say canned I mean I had the jars and lids hot in boiling water then filled the jars screwed the lids on covered them with a towel and waited for the pings to say the jars They had been sealed.

I have never had an unsealed jar, is this an acceptable way to can your items? Your opinion please, no, no, um, the canning process is fine, putting them in the water, what it does is empty the excess air in the jar, it's fine, just because the jar pings doesn't mean it's safe , uh, you actually have to do it according to the proper process, so no, those are not acceptable, no, no, not at all, um anyway, no, neither is putting them backwards, uh, so you have to put them in a hot water bath. When you do that kind of thing, Tennessee Grands asks when can I make pretty chicken or ugly chicken.

Chicken always seems tough and chewy when I open a jar. Is there any way to avoid it. and make it more tender thanks it's basically the type of chicken so some people and I'm not one of them but some people think that chicken breast is chewier while dark meat like thighs is more moist and less chewy. You know, and it's that tough, so I would try the dark meat and see if you like it and let me know. Joanne Fortune asks in the canning process. My all-American canner started leaking water from the lid because I didn't prepare it. correctly, so I turned off the canner 20 minutes before canning time and let everything cool overnight the next morning.

I removed the old caps that were sealed and replaced them all with new caps, cleaned the rim and then started the whole process again. It is this? safe to eat, you caught it, you caught it in the 24 hour period, so I think it's a practice that you should do on a regular basis. No, I personally would have put them in the refrigerator, you know, overnight, but because yeah, because it was in that time period, I think you're okay, so you're okay uh cc December 218, 2018 is there a rule specific general rule on how much water or broth to add to packaged raw chicken before canning? not because the whole purpose of packaged raw chicken is not to add liquid.

Packaged raw chicken is just it's chicken in a jar, ugly chicken, um, and if you want the liquid in the jar, then par-cook the chicken, cut it into pieces, put it in there, add the liquid, okay? but no, no water needed, no broth needed, Devin Adam asks me some questions, okay, so number one, I'm making all the homemade dry mixes and I noticed that the onion soup mix recipes, one recipe calls for four teaspoons of onion. spray the other for four tablespoons and the magic amount is the second video. I may have put something wrong. I'm going to have to go check it now, but it's four tablespoons because of the amount you're making, number two.

Sometimes it's almost possible to see obvious venting, so is it considered venting once I hear water boiling in my presto? No, I once waited about 20 minutes just looking for steam and different lighting. I never saw it but I finally put the jiggler on anyway um so if I don't see it you should be able to feel it good and you want a nice steady flow of steam so you're raising the water pressure and it's venting the steam and you want if you can't see it and I understand that sometimes it's hard, sometimes you can hear it and sometimes you can always feel it, but be careful because it's hot, okay, and then a third question, I canned a lot of ugly chickens, but one jar didn't seem sealed two hours after taking it out of the canner.

I pushed the button down and it's sealed it's a fake seal yeah stop pushing the buttons okay she marked the jar but it's still sealed on my shelf throwing it away yeah you're throwing it away yeah you're throwing it away um, because that's not like that. Well, okay, so don't touch your jars, leave them alone. Well, Alana Peters says I canned venison several years ago and the flavor was good, however, it gave us stomach problems so I haven't done it again. I'm considering trying it again. Meat prices are rising. Is there anything I can do with meat to prevent this problem?

So chances are you're not used to venison. Okay, canned venison, if anything has always been easier on my stomach. And I prefer. I prefer the taste of it even more than you know, just taking it out of the freezer, so another way to do it is maybe mix it in half venison half ground beef or just slowly add it into your diet a little bit. more or add some ground sausage to it, you know, cook the sausage and add it, um, that's another way to do it so you have something that's more familiar to your digestive system because venison is natural, it's the best meat in the world. nature.

It really is and it doesn't have all the things that our bodies are used to so you might have some acclimation issues there so I would probably do that or just cut it off when you're going to use it, I mean if you use , you know, if you're making goulash, use one thing of venison and one thing of ground beef, you know, and mix them together and that way it's not all venison that your system is trying to get used to, okay, zen rvn says Can you vacuum? Seal in canning jars, bacon crumbles. No, no, no, okay, no, no, no, no, no, no, no, no, no, they're good, at that point, I'd put them in the refrigerator, um, that won't help them, that won.

Not helping you at all, sorry Laura Hunt, this is probably a really crazy question. There is no such thing. When I bought my all American canner, it came with the round piece that says 5, 10 or 15 and I need to know if this is the Jiggler that you're always talking about, um and everything is fine, so the jiggler that I'm always talking about is specifically for a presto pressure canner and that's kind of a nickname, it's a nickname that was given, it's a weighted regulator and the regulator that you're talking about. What we're talking about for your All-American is a weighted regulator, so you're ready to go, you're absolutely ready to go, just apply the pressure that you need to use in your area and you're well, Linda says I froze the tomatoes in can and then let them thaw on the counter for 30 minutes.

The skin came off really well, isn't it cool the way it happens? But there is a lot of water versus juice from the tomatoes that I drained. I cleaned the water and added some fresh tomatoes to make juice. Is there a way to not have so much water? No, I mean, and that's perfect, actually, because then you have less excess water that you need to cook with, so that's kind. The preferred thing is that it happens, you want that to happen, um, that the water is okay, that clear juice in it is the melt from freezing the tomatoes, so you don't want that in your sauce because you just have to cook it from all modes. so that's perfect, you're doing great, birdie boatwright, how long can a jar of ugly chicken stay on the shelf? well it's not there to look at, that's always my warning, it's not pretty to look at, well it is, but it's not that attractive. the standard answer is 18 months, that's fine, but I have it on my shelves for two years, three years, you can have it up to five years, understanding that over time the nutritional value decreases a little bit, but if it's canned properly, you can have it. it was on the shelf for years, Carol Hoffner, I canned ugly chicken and during processing the jiggler didn't stop completely but it was close so I started the processing time again.

Will the chicken still taste good or did I over process it? Well, it should be number one. You did exactly what you're supposed to do, okay, if it stops you're supposed to start again. It didn't stop completely, but it was close, so I'm thinking you're right there on the cusp and could have kept going. everything is going well, but you started the time from the beginning, in my opinion, it is better to be safe than sorry, so, it will still taste good, it will absolutely taste good and it is something that you and your family will enjoy, for some time, guys, this was very exciting.

It was a great question and answer session, a lot of really good questions. Now I have a couple of additional questions from some emails I received. We received a couple of emails, so I'll answer those questions. One of them is from JL. and she says I've been canning for several years and every 12 boxes or so I would come across a random lid that has a small dent, not a dent, but a small dent or imprint on the edge of the lid or a compound stain pink roof in the center of the cover. I have always seen these types of tapas as a bit suspect and put them aside to can less expensively can something less expensive like pickles instead of meat, etc., so from the coveted scarcity, I see quality.

The control decreases and I see these outer covers much more often, much more frequently, how safe is it? Two cans with a lid that has a dent in the top. These are the caps most likely to have seal failures without actually seeing them. You might know you want to make sure the rim is intact and the rest is good, and then can number two with a lid that has a smear of sealing compound on it. I find them all the time, I figure it's just a Manufacturing, you know, a problem where you know just a little bit of compound was slathered on, um, so they're fine because you know they're food safe, BPA free, blah blah, so no problem, great great question, so glad you emailed me, thank you so much, Gail emailed me, and she watches every canning talk.

Thank you so much. I started canning last year with great success, just a few failed seals. Great, I'm using a 23 quart Presto canner on my stove top, yes. I verified with the manufacturer that everything was secure. I am baffled by a problem I have occasionally and when it happens it is like this and when it happens it is when I have a jar that does not seal the problem is that some jars coming out of the can are bubbling. and boiling and some are not bubbling and boiling the ones that are not the ones that are not sealing um and she gives and she gives an example so this is something that actually some of our viewers caught my attention because I never made the correlation and I don't always I do, you know, now I pay attention to it because it was brought to my attention, but I still don't always have that correlation as far as results go, but sometimes if it's it doesn't bubble or boil it doesn't seal I don't know why um I don't have. wise words there um she and her husband are wondering if a temperature change is possible with the electric burner no I don't think that's it because then all your jars would be impacted so it's just one of those things that happens.

I don't really have any words of wisdom for that, maybe it drifted a little and that's why it didn't seal completely, you know, at what point it didn't contain the pressure to cause the cooking that causes bubbling and boiling, but I've had jars that didn't bubble or boil and they did seal them, but you know I've been trying to pay a little more attention when I can see, you know, if that happens more often, I don't find it very often, but it does happen occasionally and Has no sense. I don't have a really good answer for you, but it's a really great question to ask. in um, you know, a lot of people have come across this and like I said, I didn't make that correlation until our wonderful viewers discovered that there will be a ton of links below to answer a lot of these questions, so I hope you see them.

This is really long, so I probably won't be able to time stamp everything this week, but I hope you enjoyed the video and I hope you enjoyed the questions. Remember if you have questions. who need immediate answers, send them to my email. I'm now checking my spam folder regularly. If you just have a general question you'd like to address in the canning chat, leave it in the comments section below and we'll answer it if you need it.I have. You didn't answer it and you've asked it a couple of times, please mention that second time, you know, when you put the question there and I'll make sure it ends here.

Thanks for joining us for another talk about canning. You know that I love. Speaking of canning, this is a lot of fun for me and I'm glad everyone is enjoying it. Remember if you like what we do here, please like, subscribe and share, visit us on Instagram and Facebook and until next time. protect you