10 Most Common Mistakes When Pressure Canning

[@mbur2402]

NUMBER 11: Store your manual and all additional information (in a Ziploc bag) inside each separate piece of canning equipment. This way when you can't remember how much water to use for your equipment you can look it up......or your model number for replacement parts.....or customer service number, etc.

[@karricompton]

I do this!

[@almille56mom]

So true half the time I forget where I put mine I'm goin to do this and check all my stuff again

[@gardengrowinmawmaw8642]

NUMBER 12: Use fresh water in the canner with each load, if you have more than one load at a time.

[@robingirven4570]

Perfect additional tips!!

[@MM-oc3sb]

I do this, too😊

[@belindadunne4312]

I love when I hear you say, "Let me explain the science behind that." Your videos are a joy to watch and are superbly educational. Thank you for guiding us with safety at the fore! 👍🏻😊

[@RoseRedHomestead]

Thank you so much. I really appreciate that.

[@robyndowning2990]

Pam, it is always good to sit under your tutelage. I knew all these things when I learned about canning but it is a wonderful refresher course. Safety should always be paramount with regard to what food we are preserving to feed our family and friends. Thanks you!

[@RoseRedHomestead]

You are so welcome! Thanks for your comment.

[@tonette6592]

Again, thank you. Without your scientific information, I would never have risked pressure canning. I send people to you all the time because I want everyone canning safely.

[@RoseRedHomestead]

I love to hear stories like yours--knowledge is both power and empowering and you conquered your fear by replacing it with knowledge! That is fantastic!

[@tonette6592]

You changed my life,Pam.@@RoseRedHomestead

[@bonniesteffens2454]

Professors the service you provide is priceless 🌹 ❤️ If you prevent just one person from botulism toxicity and months long stay in the ICU (or death), you will have served this community well!!!

[@JenB.188]

This is an excellent list. I learned years ago that I cannot leave my electric canner even if it was just finishing the process and asking my husband to watch it. Never again.

[@RoseRedHomestead]

We always check any of our canners that we have processing food every few minutes. Thanks! Jim

[@debbielaney5097]

Glad I watched this, I have always put my jars on a towel to cool. Now I know I need to get a cooling rack. Thank you for sharing your wisdom!

[@lenelenore]

That was an eye opener for me, too! I have a couple wire racks I use for cooling baked goods, so I can start using those. I really love learning new things! And I greatly appreciate having the science behind the process explained so clearly and succinctly!

[@annettestoddard4322]

My daughters and I are learning to can. I send them your videos. Your lessons are so well delivered. Thank you

[@RoseRedHomestead]

Wonderful! We appreciate that.

[@rallaa941]

Haven't started canning yet, but I'm taking my time to learn about it, and I think I definitely would have let my jars sit for an excessive amount of time inside the canner because I had no idea that could potentially breed bacteria from the jars staying too hot for too long. Glad I watched this video.

[@RoseRedHomestead]

Knowledge is power! So glad the video was useful.

[@dustyflats3832]

I learned about that bacteria that lives in very hot water in botany class some years ago. I was shocked to learn bacteria can live in hot springs, ect. Who would have thought? And I definitely didn’t know they could be in the jars. Yes, great points.

[@timothyh2580]

A couple other mistakes to note. I now do a double or triple wipe of the jar rims each time to make sure they’re clean. I was having problems with failures when I was just doing one wipe. The other thing to note is accurate headspace measuring. This is critically important as well. Pam, thanks for the great videos. Very informative.

[@doloresreynolds8145]

As you probably already know, using vinegar on the wiping rag will cut the residue on the rim a little better than just water (or dry wiping).

[@knackfulknitter]

I have read pressure canning manuals several times but did not fully comprehend the workings of the weight or dial. After watching and listening to you, I DO! This brings much joy to my heart. Thank you!!!

[@meredithhamilton9795]

Pam and Jim, this is an exceptional video! Every new canner should be watching this. Presto should refer this video as in their manuals!

[@cmm0606-s2g]

It would be ideal to have a university for skills like this. Gardening, foraging, cooking, sewing, survival curriculum, etc., etc. botanical chemistry (for remedies, tinctures and such), textile curriculum, to create fabrics, bartering/trading skills., beekeeping, raising livestock.

[@robinpesek3657]

I was a child helping my mother with her pressure cooking. Lo and behold the thing exploded! No one was harmed. But, my goodness, that was an experience for all of us in the kitchen! The cleanup seemed to take days, including the ceiling.

[@dairbatandon8632]

I didn’t know I missed school but let me say there’s nothing like a fabulous teacher! Thank you❤

[@RoseRedHomestead]

You are so welcome! Jim

[@Orange-k4y2y]

Love your sound effects shhh shhh shhh!! You are such a delight to watch and your info is invaluable !! Thank thank thank you!!

[@sadiemeazell7388]

One issue I had with my Presto canner was finding the bottom mark for filling your water. I saw a tip online that works for me. I got my debubbler and marked it with the correct level with an arrow showing which end goes down. Now I can see the fill level without straining.

[@lenelenore]

I filled mine to the proper level the first time I used it, then stuck the handle of one of my wooden spoons into the canner, and pulled it out. I used a permanent marker to draw a line at the spot where the handle went from dry to wet, and now when I fill with water, I just stick the spoon in and make sure the waterline reaches the mark on the spoon.

[@leec3771]

23 quart presto is 3 quarts of water. Not sure about other sizes.

[@alberttresslevic914]

My Presto is the same, the top two marks are very clear but the bottom one is incredibly faint and barely visible.

[@gcook9221]

Great information - thank you! I don't pressure can using a stove top canner as I use an electric canner. After watching your video, I learned a few things that I shouldn't do. Some of those things have been recommended TO DO by people in various groups. Glad I watched your video as I believe in what you state as fact.

[@RoseRedHomestead]

Glad it was helpful! Stay safe!!!

[@dutchgram3799]

Very important information! Thank you for sharing this information. No one should start canning until they know this information.

[@bhallmark3390]

This is such good information……..wow! I can see that any canning I did in the past was truly “rebel”. I don’t do much of it anymore, but our younger daughter hopes to begin doing some once her gardens begin producing sufficient amounts of food. I will definitely be making sure she follows USDA guidelines and stress the importance of the rules.

[@patsternburg8737]

Excellent points! So glad you explain the “Why” in the equation. 🙏🏼

[@robingirven4570]

Thank you for the refresher! I’ve been pressure canning, with my Mom, for just about 50 years! I was 12 when I learned to waterbath can jam. Peach to be exact. 😊

[@RoseRedHomestead]

Thanks for sharing!! Jim

[@alishahummel5786]

Always love your videos!! I learn so much from you! Thank you !

[@RoseRedHomestead]

You are most welcome.

[@southernskytngarden]

Thank you so much again! Since I purchased my first pressure canner, I am watching all the videos I can and learning as much as I can. I have not used it yet.

[@sllmrlm]

Thank you! I canned with my family when young and thought ' I will be able to do it again" but was never aware of all the timing and why. This is information is sooo important!

[@RoseRedHomestead]

Glad it was helpful!

[@lilwilliams-h4u]

"Fancy math". So true. I had a nice giggle with that one.

[@karenok464]

Thank you! Educational as always! I was alarmed at the mistakes I was making.

[@RoseRedHomestead]

Glad it was helpful!

[@vginnmusa3128]

Extension office should be able to calibrate your dials, however they are not always easily found. I have 3 canners...a presto regular, an all American for large batches & an electric for small batches. Each has their own equipment (funnel, jar lifter, magnet stick, debubbler, jigglers) & manual stored inside. Pertinent points are highlighted in each manual or written inside (capacity, volume of water to get the 2 or 3" required, etc). Never leave the house or get too busy in a room when it is running, even the electric. Always open the lid AWAY from you so you don't get a face full of steam!

[@mrs.bissonnette7498]

Do you have a recommendation for a jar lifter for an electric canner? The one I bought is too large to function properly with wide mouth jars.

[@DawaLhamo]

I just bought one of those three-piece weights for my Presto. I'm excited to try it out. I use the cover lock on my canner as an indicator of the steam inside the canner - once it pops up, then I'm sure there's a good flow of steam and I start the ten minute timing before putting on the pressure regulator - it's not left up to my subjective judgment on how steady the stream is.

[@RoseRedHomestead]

OK

[@txgal]

Oh, thank you. I'm learning so much from you! I didn't know you should remove the jars soon after the pressure reaches zero. I have been guilty of leaving after timing was finished and turned off the heat, and returning a few hours later before removing the (warm but not bubbling) jars to finish cooling. I also am guilty of placing the jars on a dish towel to cool...

[@RoseRedHomestead]

So glad the information was useful for you! Thanks for sharing.

[@TheHbsobel]

@@RoseRedHomestead thank you for your wonderful videos. I am just starting the canning journey and learning about it so I haven’t done it yet. I am still a little confused about the timing once the time is up on the pressure canning. Do you keep the cans in there after you’ve turned off the stove or do you take them out?

[@maryhawken817]

Love when you say, “Ask me if I care.”.

[@ht8259]

I didn’t know to check the pop up air vent when I started canning, & it came unscrewed & dropped into the canner when it was near pressure 😬🫣😱☠️☠️☠️ it was terrifying, but we heard it & immediately turned off the heat & let it cool, & then fixed it & re canned the contents. I check it all EVERY SINGLE TIME now.

[@RoseRedHomestead]

Wow--what a lesson! I have certainly had things like that happen to me as well!

[@lets-allplay]

As someone who is trying to learn all this alone - Thank You !

[@RoseRedHomestead]

Thanks for watching our videos. Jim

[@bridscloset]

For me…I had problems with one of my handles coming loose. I have the same presto canner. I actually had to get my husband to tighten it up. He put some kind of adhesive on the screw to keep it from getting loose again. It’s perfect now :-). Thank you so much for all the amazing info that you present!

[@patsternburg8737]

Lock tight is great to use in keeping any screws from backing out.

[@denafaulkner6006]

I ran across you accidentally, and I'm so glad I did! You remind me so much of my best friend who just passed last fall you look alike, like you could almost be Sisters For real!! From the hair, to your mannerisms, your intelligence level, and just like a clone of my friend. When I first saw you I thought man we could be such good friends. I am new to canning and preservation, and at 54 years old I wish I had done this years ago and paid more attention when my dad was canning I really enjoy your channel, and glad that I found you I need to try and find a picture that I can send you will you say scrapbook together for hours sometime even 2 days at a time 5:00 we would be so hungry that we went to breakfast before the sun ever come up I sure do miss her!

[@RoseRedHomestead]

We are so glad you found us as well. I am glad I remind you of your friend--that is so nice to hear. Thank you.

[@jennybkind5054]

Thank you. I learned that I need to use a rack when i remove the jars from the canner and not a towel as I have been doing. Thank you for all you do to educate us. I greatly appreciate your videos.

[@omadavidson8225]

Another canning safety HOMERUN, thank you.

[@linkylou13]

Once again, gratitude is pouring forth to and for you guys. I'm getting a college level food preservation course, I can absolutely trust (it's the gadgets, dontcha know) in my own home and boy! Do I love it. Thank you again and again.

[@RetaWillis]

I just found out my family was using our pressure cooker wrong my entire life! Thankfully, we never had it blow up or something! I very rarely use it anymore.

[@sheilaprisco5038]

EXCELLENT VIDEO THANK YOU FOR ALL YOUR KNOWLEDGE and explaining the science of canning and food preparation- (& scene of humor) ❤😂 (lol=ask you if you care)

[@catejordan7244]

I am still getting comfortable with water bath canning but would like to move onto pressure canning as well. This has been invaluable to help me feel comfortable with it and also helping with purchasing options.

[@RoseRedHomestead]

Thanks! Let us know how your pressure canning goes. Jim

[@joyceterra2265]

We would go back packing high in the Rocky Mountains. Getting water to boil was a real challenge. To get around this, we would put a couple of clean pebbles in the pot and this would get the water to boil. Made me think of that when you commented about altitude and water boiling. We lived, literally, at sea level and it was never a problem getting water to boil.

[@jacquiesuper2200]

Just ordered the jigler for the presto. I never knew to get my regulator calibrated every year. Thanks for the great tips

[@hazel555]

I saved for a All-American canner, made in Manitowoc, Wisconsin, as it needs no gasket.

[@paulamattos725]

Well done, Pam and Jim!!

[@villiehaizlip7626]

Im getting a laminated check list with a old time wax pencil bc I need it to be sure. Tks😅

[@ChezChristine57]

Hello Mrs Rose , i just read in my All american canner instructions , that liquid siphonning accure when the pressure is not steady in the processing canning, and pressure go up and down and it pump the liquid to be siphon outside of the jar...

[@lenelenore]

I had no idea that setting my jars out onto a towel was a bad idea. I have a stainless steel table I set them onto, and I’ve always used a towel because I thought the cold surface might not be wise with the hot jars. Thank you so much for adding that bit of advice, I never thought about the fact that we want the jars to cool down as quickly as possible. I’ll start using my wire cooling rack from now on! I also appreciated your demonstration of the correct amount of “jiggle” to be looking for with the weighted regulator. So many of the canning videos I’ve seen have the jiggler dancing at a positively frenetic speed, and I’ve often wondered if I need to make sure mine is wiggling along at that rate, too. Now that I know a gentle waltz is just fine, I’m greatly reassured! If I run across any newbie canners, this is the first video I’m going to recommend to them to get them off on a safe and confident start, followed up with all of the other wonderful videos on your channel. Thank you again for providing such a marvelous educational resource! ❤

[@clashalley5575]

I think people are inheriting or thrifting canners without manuals, leaving them with questions. I’m sure they have online manuals? I hope? Either way this is great for a beginning canner. I’m not a beginner nor a veteran, but even I benefit from these kinds of break downs.

[@jeanb.7963]

Very informative, thank you!❤

[@RoseRedHomestead]

You are so welcome!

[@melvinajessop696]

The weighted regular when it makes that noise some people call it the hula dance

[@annprescott7723]

Thank for this video. Until today I had no idea the pressure gauge on my canning lid needed to be checked. I called my local extension office and they are equipped to do this test. Thank you again for your words of wisdom.

[@tairam9383]

Thank you for educating me!

[@RoseRedHomestead]

Glad it was helpful!

[@debbiesheets5585]

Is there anything that you don’t use the Nesco canner for? I seem to remember that your testing showed you should add some time to some of the processing times, proven by your “gadget”. Thank you for your teachings through your videos, I have learned so much🌹

[@cyn4rest]

I’d like to know this too. I’m considering getting a Nesco.

[@mayhembeading3737]

Thank you for your info. I've never heard of flat sour, thank you for explaining it.

[@Thatsaritachick]

You explain things so clearly to easily understand how to safely pressure can. Thanks so much for sharing safe canning practices

[@RoseRedHomestead]

Great! Jim

[@robinraber2761]

My county extension office checks the dial on pressure canners. I’ve had them do it several times! My extension office/agent is very helpful and knowledgeable!

[@kristanichols6215]

You are blessed,mine only knows how to answer the phone ,it would be so great if they had some qualified and knowledgeable employees,l called to find out our elevation here as we have mountainus areas too, she had no clue and had to call someone out of town to ask.

[@baevins]

Thank you Pam. Another Informative Video Lesson.

[@jamiewillhite6355]

Such great tips for everyone to remember.

[@RoseRedHomestead]

Glad it was helpful.

[@tiffanyguynn8852]

I am so glad I found your channel a couple years ago!!! ❤❤❤❤

[@Kyle.d.coyote]

I learned how to use a pressure cooker/canner while learning how to sterilize media to grow mushrooms and make bulk mushroom spawn, and I do have to say that I love this video about what not to do. Despite plenty of education in Chem and physics I still found myself waking up from a nap to an apartment full of smoke from the pyrolized cotton wash cloth underneath my jars because I never reduced the heat to a simmer back in the day. All that said when it comes to sterilizing rye it takes something like 90+ minutes after soaking to sterilize bacterial endospores. My understanding is that if the cooker is reaching proper temp (roughly ~12psi+ at sea level?) absolutely nothing whatsoever survives if it's been there long enough. The conditions are supposed to create literal complete sterilization, and the difference between an all American electric canner and an all American electric autoclave for medical sterilization is essentially nothing. I'm not sure how any thermophilic bacteria could survive and populate anything unless the pressure vessel just hasn't been run long enough?

[@hannahfoster7941]

Thank you for this valuable information!

[@kathydias5070]

I love all your videos. They are so educational and I have learned so much from watching them. Also, thank you for not playing music while you’re talking. I have left so many videos because the music was so distracting I could not listen to what the person was saying.

[@missyoumike]

THANK YOU SO MUCH. I am new to canning and am a science geek. This was very informative! Also helpful was 1. for the NOT to dry can video! And 2. babysit the canner! AND 3. the why of the importance of steam venting for 10 min.

[@swyersofficeservices4451]

Excellent lesson.

[@RoseRedHomestead]

Thanks! 😃 Jim

[@CathyLarkins]

I love your videos, thank you for sharing your knowledge!

[@RoseRedHomestead]

You are very welcome.

[@dustinbingman382]

What about over preasure? If i am supposed to be at 10 and slip up to 14, is there danger?

[@sharannda7883]

Excellent!

[@kristanichols6215]

You have taught me so much ,thank you,you explain why them it makes sense !

[@RoseRedHomestead]

Thank you so much. That means a lot to us.

[@shannonadams3101]

Wonderful information!

[@alberttresslevic914]

Great information thank you! I'm just getting into pressure canning, and an Australian its not a straightforward thing to get into, practically no one does it over here, we are all about water bathing and even that is a dying art. One mistake I'm quickly learning to avoid is not getting sucked into bad social media "advice" and even most cookbooks, I downloaded a canning cookbook recently and the first recipe I looked at for French onion soup suggested a 25min processing time, in comparison Ball suggests 75min. It also said it was a 3qt yield from 4lbs of onions and 3qt of broth 🤪

[@margies.643]

Thank you so much for this video. I have been pressure canning for about 10 years. I never understood the importance of each step in the process. I really enjoy your information. ❤

[@dorthyharkenrider2253]

Thank you. New info for me was the science behind starting the processing time over when the psi drops and cooling jars on a rack rather than on a towel. God bless you.

[@KatMa664]

Thank you I never understood why someone didn’t explain this to people that they can simply check the accuracy of their dial by watching how they’re weighted Gage behaves. Gosh, this seems to be such a sticking point for people. Obviously if your weighted gauge is jiggling way before or after your dial parameter shows the correct number, you obviously need to get a new dial. For me, the dial is just a second safety measure but definitely the weighted gauge is the most important indicator of pressure.

[@RoseRedHomestead]

I agree! Well said.

[@brianhonaker]

Pam, thank you for this video. It's a good reminder for sure. A question I have is about multiple canners. My stove will only really accommodate a single canner, and to be honest that's pushing it. It cans well and everything works fine. Sometimes, I have huge batches of canning to do and I would love to get a second canner, or be able to run my water bath canner at the same time as my pressure canner. Is there a good portable burner that I can use indoors, electric or gas of some sort, that would support the weight of a full canner and still can safely? I hate my production being limited to the capacity of a single canner.

[@dancinginabundance]

She cans outside, check some of her older vids. Some outdoor burners can't be use on account of the btu's or something to that effect.

[@debwalsh6473]

Thank you Pam

[@doreenakers658]

This was a great video. I have a Presto 23 quart canner and have not used it yet. All your information on this video helped immensely on what I need to do before I get things going. Some of it I already knew from watching your previous videos but it was good to hear your explanations on why you need to do things and what the effect will be if you do things wrong. Keep them coming. One of my daughters got the Presto canner for Christmas from her husband as they are wanting to can this coming summer. I'll have to direct her to this video to get a heads up.

[@RoseRedHomestead]

Thanks for your very thoughtful comments. Jim

[@gemmoejames-yy3zo]

Speaking of the Nesco I would love a tutorial on it. I treated myself to one and there are a few little things kind of bother me

[@carenelisa4441]

Off the topic, but your hair looks fantastic in the video, I do love your videos. Thank you for the content.

[@bonniebartlow5631]

I just had a curious thing happen to my Nesco electric pressure canner. I usually can with pints ( using 8 cups of water in it to make it work. Today I canned quarts and the canner would shut off after theE10 went down to 0 the canner sounded too full lots of bubbling going on and it never reached the # of minutes I programmed it to so finally I unplugged it. I checked out the gasket it was ok, the wall connection, ok. So is the correct amount of water to use for quarts 4 cups and the correct amount of water to use with pints is 8 cups? Can you check this out? The directions for use originally said use 4 cups of water to operate. I can’t remember why I use 8 cups of water for pints. Please reply or make a video once you figure this out, thank you. I love your friendly, well researched videos on product safety and the ones on the electric canner and your tests with that thing you put in the mason jar( for your computations)

[@kattorbush6142]

I notice you never mention the Instant Pot Max anymore. Did I miss info about problems with that electric canner?

[@RoseRedHomestead]

No problems. I still use mine. They discontinued making them so I don't talk about the Max much anymore for that reason.

[@kattorbush6142]

@RoseRedHomestead Thanks for responding! Glad to hear it's still OK!

[@toddpower4674]

Just got a all american pressure canner and this is good advice on stuff ive never thought of. Will be watching more videos for sure.

[@RoseRedHomestead]

Thanks for your comments. Glad you found it helpful! Jim

[@peggyr3862]

My pressure is 10 lb. But my gauge as tested, has to be at 11 lb. But trying to get exactly is impossible, it seems, so I usually can at 13 or 14 and it's okay. I can't imagine ever leaving a canner going and leave it. I'd there came an emergency, I turn the fire off and start over.

[@serenitypeaceandcomfort3669]

I'm the same. Where I am, it's 11 psi. It's difficult to keep the dial on 11 so if it is around 12 or 13, I don't worry about it. As long as it doesn't drop under 11.

[@VickiLeeBagsbyLynne]

so helpful.... ty so much

[@virginiabraden6849]

WOW. You are right! Google says to cover jars with 2" of water and my USDA guide to home canning says 2 to 3 inches of hot water in the bottom of the canner before loading jars. This video is awesome. Thank you Pam.

[@lindaweber3083]

Thank you! Excellent ! Information.

[@kathleenm3282]

Thank you so much for another excellent video. I appreciate the reminders. I have learned so much from you and my son is now learning from you! Blessings to you and Jim.

[@RoseRedHomestead]

Thank you so much. So glad to have your son as part of our community as well!

[@dalex60]

What you're calling an "air vent" in the lid of the canner is the lid lock. When it's in the up position, you cannot open the lid.

[@RoseRedHomestead]

Thanks for your comment. Jim

[@silverchickadee4130]

The weighted gauge was the best addition to my Presto. I think my local cooperative extension still will check the dial pressure gauge, but I no longer bother because the weighted gauge is foolproof. I still compare the dial gauge with my weighted gauge in case I ever were to put the wrong weight on the canner. As convenient as they seem, I won’t trust the electronic pressure canners. Electronics fail, and we don’t ever really know what the actual pressure is inside the canner. I wish they came with a dial gauge for that pressure confirmation and peace of mind.

[@RoseRedHomestead]

Yes, I always use both gauges when I process with our Presto 23 QT canner and check every few minutes. We always check our electric canners every few minutes, just to make sure. Jim

[@silverchickadee4130]

@@RoseRedHomestead Jim, do the electric canners have a dial gauge for that confirmation? That would have me reconsider.

[@Margo5050]

Thank you for the extremely complete information on the weights and dials - you really put my mind at rest. I have bought the second style weight so I’m good to go.

[@suzanneroberge494]

Always learning a new thing here- thank you

[@susandrwiega4342]

Glad i😢 watched this. Learned a lot

[@DreamLoveBeautyandMayhem]

Thanks for the reminders

[@RoseRedHomestead]

You are so welcome, Jim

[@mommadrew9392]

Thank you for the review. I certainly needed it. My husband loves when I watch you. Please don't be offended ,but he says to me, are you watching RED. God Bless you.

[@md-wg4bz]

Thank you so much for this topic. I just got started in canning and will make sure to focus on these mistakes.

[@RoseRedHomestead]

You are so welcome!

[@tedrowell659]

i just got into canning. Water bathing has been great. no issues. Everything sealed etc. Just bought a pressure canner. lol 2 batches of spaghetti sauce. Both were failures. 1. 4 of 7 quart bottles exploded. I guess you're not supposed to release the pressure when the times up. I took the weight thing off & BOOM. What a mess 2nd batch, only 7 if 18 pint jars sealed & the sauce got a very noticeable burned smell & taste. I think the 15lbs of pressure & the high temps cooked the sauce too much. I'm at 400 feet above sea level. The weight that came with it was 15lbs. I've ordered a new one so I have option. lol.. going to try number 3 this weekend. Hope the house survives :) Also I used too much water. Bottom bottles were almost under water.

[@randyweber6576]

And that pressure regulator that comes with the presto canner is an actual 15 PSI weight.

[@RoseRedHomestead]

Yes, it is, but we also have one that is 10 PSI and one that is a 5 PSI for it. Jim

[@christinej2358]

Very helpful. Thank you!

[@RoseRedHomestead]

You are welcome.

[@barbiegirlznailz222]

How do you know when it is time to replace the lid seal ring?

[@rebeccasladky1138]

Just to clarify, (new canner here) to waterbath canning you add more time per elevation, but with pressure canning you only add pressure and no time. Just added pressure. thank you.

[@rebeccasladky1138]

Elevation here is 1046 feet above sea level. thank you.