I'm glad I could help! Thanks for watching! -Jamie

Thank you. This one is a 12 quart canner. -Jamie

It does not come with an extra rack for stacking half pints. -Jamie

@@joyhomesteadva Thank Joy

I've heard that too. The For Jars brand lids still say to heat them up first to loosen the compounds but Ball and Kerr say that step is no longer necessary. I hope you love your new canner. Thanks for watching! -Jamie

@@joyhomesteadva Good to know. I might order some of those lids!

Hi, does the canner have a stacking rack for smaller jars?

@@Charley7771 I just read in my manual that you can place 3 screw bands under the rack when canning half-pint jars to raise them higher from the bottom of the canner. You can also stack jars in two levels by staggering them so they are not directly on top of the ones below (basically resting on edges of the jars below).

@@carolhesterberg7526 Thank you Carol

Thanks for the sub and for watching! I've kept this dough recipe in the freezer for 6 months without any issues. This recipe can also be done in a stand mixer or by hand if you want to use the full amount of flour. Stand mixer with a dough hook for about 5 minutes, proof for 30 mins, then shape and freeze. By hand mix until the dough holds a fingerprint then springs back, proof for 30 minutes, then shape and freeze. I hope this helps! -Jamie

These photos were taken May 11, 2024. Such a beautiful surprise to have above our Virginia mountains. -Jamie

I did not with this recipe. I don't mind the foam and find there isn't much with low sugar recipes. -Jamie

Thank you so much.

I have never canned tuna so I just looked at the manual/recipe book for this canner. It says to process half-pints or pints for 100 minutes for both hot pack and raw pack prep. This canner automatically keeps appropriate heat rather than pressure so that's why it has listed minutes rather than pressure per minutes. I hope this helps. -Jamie

Thanks for watching! -Jamie

Quarts are 90 mins, Pints are 75 mins. Happy Canning!-Jamie

@peepla7 yeah, you just have to work with the thawed a little bit more but it cooperates easily. -Jamie

@carolwithers3645 yes, that is allowed. The manual suggests just a splash. -Jamie

@@joyhomesteadva Thank you!

Thank you for watching! -Jamie

Instant Yeast (Bread Machine Yeast) does not require sugar but it speeds up the process if you use it. A pinch of sugar can be added to jump start the activation process. I will add that pinch of sugar when I use active dry yeast when I make this recipe in a stand mixer. -Jamie

@@joyhomesteadva my bread is always dense not fluffy and hard dont know why

@yaad2226 a little extra water might be needed. I've noticed that certain brands of flour are more dense and dry than others. Try adding an extra tablespoon or two of warm water to your next batch and see if that helps. -Jamie

@@joyhomesteadva hmm ok thanks will try that

You're welcome! -Jamie

Thank you so much! -Jamie

Crunchy is the favorite choice of our puppers. -Jamie

Thank u so much for sharing this recipe to me ❤

@@MikaCiupak-el3iu you're welcome!

The jars get heated up first in the canner before I added any hot water to the beans. -Jamie

I doubled the sugar amount when I canned the strawberry jam I made in the video. I just watched it back to make sure. It's possible that the chunkiness of mine made for more half pints. The recipe makes 4-5 half pints for one batch, so 8 would be correct for the double batch.-Jamie

The Pomona recipe calls for 4 cups mashed strawberries with 2 cups of sugar. I doubled the mash to 8 cups as you did in the video. You only added 2 cups of sugar to 8 cups of mash in the video. Am I just not understanding the video? I would think the sugar should have been doubled to 4 cups.

I used the recipe from the book Preserving with Pomona's Pectin instead of the recipe in the pectin package. I think that's where the mixup is. The recipe I used is 2.25 pounds strawberries, 2 tsp calcium water, 1 cup sugar, 2 tsp Pomona's Pectin powder for 4 to 5 half-pint jars. I hope this helps! -Jamie

I usually don't add salt to my canned veggies but you absolutely can. I salt and season when I use them. -Jamie

Thank you for watching! -Jamie

I'm glad they turned out okay and that your pupper liked them! -Jamie

Thank you for watching! I hope you love the canner as much as I do. Happy Canning! -Jamie

Thanks for watching! I hope you love the canner as much as I love mine! The labels are from Amazon. They have lots of pretty designs to choose from, these are 2 inches round.-Jamie

8 fluid ounces equal a cup but dry ounces vary depending on the weight/density of what is measured.

@@joyhomesteadva why not state it in weight not cups don't intermixed them all you are doing is confusing people.

I weigh out the flour to 27 oz. That is just over 6 cups if using bread flour. I was using a 1.5 cup scoop in the video which makes it seem like less. Thanks! -Jamie

I hope you love yours as much as I love mine! It's a game changer for sure. Happy Canning! -Jamie

Thanks for watching! -Jamie

They're great! They're already cooked so just drain, rinse, and heat up as a side or in a recipe that would normally have canned beans. We add salt to taste if eating it as is and it's perfect! My favorite use is to make white chicken chilli in a crockpot with them. Very delicious! -Jamie

Thank you for watching and subscribing! 🧡 I typically serve the beef stew over white rice with no additional salt or seasoning. We find the flavor is just right as is. I only use a pressure canner on my glass stove top, not a water bath canner because the weight inside is too heavy. I use the Presto Digital Pressure Canner as my water bath canner for the exact reasons you just mentioned. All of the water required is too much for my stove and I would rather play it safe. I have not had any issues from the stovetop pressure canner. I usually only use that for canning 7 quarts at a time. Most of my pressure canning is in smaller batches which are perfect for the digital canner. I hope that makes sense! Thanks again for your support! -Jamie

Thanks for watching! May I ask where you are printing from? Is it from the description under the video? When I type them up it goes in as black text with white background. Trying to clarify so I can make changes if need be. Thanks! -Jamie

From the very start until pulling out of canner is at least 2 hours. With a process time of only 25 mins the majority of the canning time is actually in the cool down phase. I just did a canner load of green beans last week and it was closer to 2.5 hours start to finish so maybe set aside a 3 hour block for each batch just to play on the safe side of time management. I hope this helps. -Jamie

Any disturbance to processing requires the jars to be reprocessed for the correct times or cooked and refrigerated immediately to avoid spoilage. Make sure the pressure lock has dropped before attempting to open the lid. I hope this helps. -Jamie

@@joyhomesteadva it sit on my bar overnight but I put in the fridge this morning. Is it still safe?

@Southern195 was it able to complete the full process of venting, coming to pressure, and processing at pressure before the electric went out?

@@joyhomesteadva yes ma’am! It was in the cooling cycle when it went off.

@Southern195 oh okay! Sorry, I misunderstood. As long as it processed completely and did a full natural cool down to depressurize, then all is good! Did they all seal?

Let me know how it goes when you try it! I just checked the sound and it is working on my end so I'm not sure what might have happened. Hopefully just a temporary glitch. -Jamie

Thank you so much 🧡 -Jamie

Thank you so much! I am intentionally learning new skills each day so that I can know where and how all of my food is made. Hopefully I can encourage and teach others to do the same. I hope you have a wonderful day! -Jamie

Bergamot (Bee Balm) - the bees LOVE to spend time here. -Jamie

Thank you so much for watching. Yes, we have well water. I've been adding a splash of white vinegar to the canner pot and that has helped a lot with the residue in the canner and on the jars. -Jamie

Thank you so much. And thank you for watching! -Jamie

I agree. Genius!

@blessedbeyondmeasure318 thank you! -Jamie

I've read the same type of comments in canning groups. I did a lot of research before purchasing mine. I encourage everyone to do research and only purchase and use what you feel comfortable with. That being said, I LOVE this canner and use it alongside my traditional stovetop pressure canner all preservation season. Thanks for watching. -Jamie

Thanks for watching! I hope you enjoy them! -Jamie

@@joyhomesteadva we’re planning on baking a pizza tomorrow!! I will let you know. I like thin crust. So we will try it out. My first homemade Pizzas ever!!

@@PLJS2018 so exciting! I hope they are wonderful and all you imagine them to be🍕 -Jamie

Yes, if it’s used soon after canning.

Thank you and yes, I put it in the fridge and we ate it within 24 hours. But it's never a bad idea to err on the side of caution if you don't feel comfortable with it. Let me know if you decide yes on the canner. -Jamie

@@joyhomesteadva how long did the unsealed jar sit at room temp on the counter? How long is it safe to be unrefrigerated on the counter after canning if it didn't seal?

@baseballnan55 this was between 12 and 18 hours after processing and I put it in the fridge after I noticed it did not seal and it was consumed that night. From what I have read, it is safe to consume as long as it was not out on the counter for more than 24 hours. You can also boil chicken for 10 minutes before consuming just to be sure but that is not a necessary step. You'll want to use or refrigerate immediately upon discovering it did not seal. I hope this helps! -Jamie

@@joyhomesteadva thanks for the reponse--very helpful!

The mountain foothills of western Virginia. -Jamie

We will definitely do that next time. I was hoping to process the day we picked them, but de-pitting took much longer than expected. Thanks for the tip! -Jamie