Testing the Presto Digital Canner

[@gracegarrabrant4849]

Where are teachers like you in our educational system? So impressed with your research and delivery! I thank you and now feel comfortable canning following your channel. Kudos!!!!

[@emilystevens7837]

She is a professor at her local college. Google her name. She is an amazing person.

[@RoseRedHomestead]

Thank you so much! That is very kind.

[@RoseRedHomestead]

Wow--thank you!

[@judybass4339]

With the economy like it is, this needs to be taught in all high schools and go back to the home economics! Kids need this type of information!

[@RoseRedHomestead]

@@judybass4339 Absolutely!

[@theresareynoso1162]

I truly appreciate your willingness to go above and beyond to test products.

[@RoseRedHomestead]

You are so welcome! I appreciate your kind words. Thanks for watching.

[@larryspiller6633]

@@RoseRedHomestead Thanks for your work here. I have a smaller unit, and I was wondering about things you covered here. Your science, checks and balances is beyond reproach. Peace.

[@edevos3108]

There was no need for her to test it at all. For one thing, federal regulations prohibit the sale of appliances like this UNLESS they have been tested by the manufacturer. For another, the people at PRESTO are not stupid. They have everything to lose in this. For that reason, they had this pressure canner tested by the multinational scientific testing firm INTERTEK, which also tested the pressure canner to Underwriter's Laboratory standards and other international standards applicable in other nations (like England, Canada and Mexico for example). When USDA standards were used and applied, the PRESTO PRECISE CANNER passed with flying colors. It is one thing to give your personal OPINION as to whether something works or not, and to state what you personally prefer. It is another to present YOURSELF as an independent authority and tell others that something does not work or intimate that it is unsafe. I fear that she may get herself in trouble someday on this one. The problem is that this product has already been tested by an internationally recognized independent laboratory that has certified that it works safely when USDA canning guidelines (such as using approved recipes only) are followed. How it, or any other type of pressure canner will work when recipes have been modified is another.

[@kelliknight126]

@@edevos3108 um. She's literally just providing more data to support the information. There's nothing wrong with this. She's not going to get herself in trouble because there aren't any rules against anything she's doing. You need to reexamine how you're seeing what's happening here.

[@suzurquhart2090]

I have been canning for 30 years. I just bought the digital canner today. I was excited to not have to stare at my dial gauge for the entire process. I can't thank you enough for your video. I can now confidently use both of my canners. Thank you!

[@happysingingmommy9228]

The weighted canners are so much easier because you can hear the weight jiggle and don’t have to watch a gauge.

[@Zokermanswern]

works great. i love that it has stainless steal pot inside kzbin.infoUgkxG-7WiT7ocumjytOpHDFt632PL0pxXRAg and not the one with coating. we used to have a coated pot before, and the coating slowly peels, and i am sure went into the food that we cooked. Absolutely love stainless steel, and will not use a coated product again.This pot has many settings and many buttons, and i need to sit down with a manual to figure out which setting to use. I used the basic functions, and even though i am not technologically skilled, i turned it on and assembled it without any help.Very satisfied with this product overall.

[@TheAirplanewoman]

I wish I would have had a science teacher like you when I was in school. This is the stuff kids need to be learning in lieu of all the crap they teach today.

[@RoseRedHomestead]

Thank you so much.

[@1trxth898]

Science made useful. This is how children enjoy learning. Useful application of what they've learn.

[@siboneypeltier2307]

@@RoseRedHomestead in appreciation to you as a professional teacher, you remind me of my history teacher, he made the industrial revolution so exciting, I got my highest grade ever, and I appreciate him to this day; if I remember correctly, he was about 5-5" tall, wore shades of beige-brown herringbone-weave suits and paisley-pattern bow-ties, that still turns my eye... ...and in an era that would not be possible today, my grade one teacher in Europe told the class if we ever had a problem with anything, we would be welcome in her home, I did not believe her, so I turned up unannounced one day to such a delighted-welcoming, I spent a lovely afternoon in her apartment, can't remember what we talked about, but, those were the days... ...thank you so much Rose Red for continuing teaching so well-researched and with true compassion for your viewers' well-being!

[@jeddiajones4570]

You mean like the woke liberal nonsense that is ruining our country?

[@richardrybicki749]

Homeschooling in my opinion is a better way to teach children especially by applying the lesson in real life.

[@VictoriaPerreault]

I purchased the digital canner last year and it has been a real blessing for me. Because I seem to be getting older by the minute, canning in small batches makes a lot more sense for me. Also, if I want to, I can do one batch early in the morning and one in the early afternoon. I also have rheumatoid arthritis and the small batches don’t hurt my hands as much.

[@jeffro5032]

Ma'am , you are a canning genius! I so much enjoyed this video as a newbie canner. I'm 55yrs old and have no idea how to do this stuff , and I have to say , I'm extremely impressed by all your data! Like.....where were you in my high school years!!?? Strait and to the point , and we need more of it! Thank you so much for this.

[@lisaturner6297]

Thank you, THANK YOU, again, for taking the time, energy, & cost to do this for us. You are very likely saving lives & are definitely putting our minds at ease to choose correctly. God bless you & your hubby.

[@RoseRedHomestead]

You are very welcome. Thanks for your kind comments.

[@robininva]

Bravo! I know you’re glad that huge job is over. What a generous gift of your time to “us.” Thank you! (Hope y’all are getting some rain!!)

[@RoseRedHomestead]

Our pleasure! Thanks for watching.

[@Katya-zj7ni]

My heart sank at first let me tell you. I just purchased this canner five minutes ago and then found you saying you were disappointed about the logo. I’d seen another review that was raving about it. I’m in UK and have a stove that won’t accept aluminium pots, so a normal pressure canner wouldn’t work on it. Thank goodness you’re happy with this for chicken , which is basically what I wanted it for. Thanks for this.

[@fredwozniak2320]

Watch the bottom inside of the green arm where it swivels. Mine cracked enough to have one of the screws come out with some plastic. I noticed it and contacted the manufacturer. They had me send pictures of the broken parts and they sent me a new canner. This is just for people's information to make sure they keep an eye on that part.

[@RoseRedHomestead]

Excellent information! Thank you for sharing and I hope everyone reads this!

[@lindabair2676]

Thank you for this info

[@MaryWehmeier]

Fred, Thanks!

[@carylrose7502]

No surprise with false advertising. thank you for providing this valuable video with all of its great information.

[@thistlemoon1]

@@carylrose7502 the fact they fix it without question and go to the lengths of sending new products is a surprise. You wouldn’t have gotten that with other companies.

[@carolr4871]

What a fantastic presenter you are! It's rare that I watch a 20-min. video all the way through. Thank you so much for this!

[@RoseRedHomestead]

Wow, thank you! I appreciate that!

[@marcireale]

Wow. I’ve been canning for fifty years, and I’ve NEVER seen such canning accuracy and explanations. Thank you!

[@RoseRedHomestead]

You are so welcome! So glad you enjoyed it!

[@pamelablaess4848]

WOW! Pam you knocked this out of the park! My sister in law just bought one. But, knowing that an Instant Pot Pressure Cooker was not safe, I looked into this product (just wondering...maybe I would purchase it). I have been so concerned about my sister in law using this pot because I have watched 2 other homestead canners review and they said the same thing about the USDA labeling. They went into the reasons they would not recommend this pot, BUT, NOWHERE near the explanations you gave with your charts. This video is a wonderful tool for anyone who would consider purchasing. I hope everyone does their research and WATCH THIS VIDEO FIRST! Thank you for time in researching and filming. BTW, my sister in law is at an elevation of about 1200 ft so she should be okay.....just a little overcooked food!

[@RoseRedHomestead]

Thank you for your very comprehensive comment. Jim

[@sherrieblake8674]

I realize this is over two years old, but we just ordered one of these. Thanks to your information, I think we can use it wisely now. Our stove top is induction and I had found a few that would work on it. However, they are pretty heavy and would hate to ruin my stove top because I accidentally dropped something this heavy on it. I really appreciate you sharing your knowledge with us.

[@maryhumphrey1470]

Dearest rose red. Thank you. You are so wonderful and fun, fun, fun, to listen to. You are so logical. You know knowledge is power. I use you tube to learn. I do not enjoy channels that are a day in ythe life. Everyone of your videos teach me something. I am71 and I have learned alot of how's but not whys. This you have taught me. I am not as sharp as I was when I was 30 and it takes me a moment some time to bring up what I want to say. I ju st say that my hard drive is full. You are doing great work. Keep up that work. Looking forward to your book. Blessings.

[@SilverTopMom]

After watching you test the Presto Digital Canner at over 1000 feet (My altitude), I feel more comfortable using my new Presto Digital Canner. I wasn't sure if I trusted it, but because of your professionalism and knowledgeable way of testing, I feel much better about using it. Thank you so much! Blessings!!

[@ej8710]

Me too. I am at 200 feet.

[@michelle163]

Wow, you're a wonderful teacher. I could listen to you for days and gain a ton of knowledge and I'm 50! Thanks again.

[@RoseRedHomestead]

Thank you for watching our channel.

[@leahpowell5168]

Thank you so much for putting my mind at ease! I recently bought this canner to dip my toe in the water of pressure canning. I was not sure my glass top stove could regulate the temps needed for canning. It has issues. I've been using my presto constantly &I absolutely love it, but was recently made nervous about its safety due to so many doubters. I watched you use your data logger in other videos and am so happy you researched this canner too. I will have piece of mind that my canned meats are not going to poison my family. Thank you so much!

[@RoseRedHomestead]

You are welcome. We are glad the information was helpful.

[@bettypierce8050]

I agree!

[@robertsides5808]

Need to watch some glass tops can not take having a canner used on them. Check your owners manual

[@MeowsTheTime]

@@robertsides5808 I HATE my glass top. Keep hoping it will go out so I can get a "regular" stove! ha

[@edevos3108]

Your meats processed in the PRESTO PRECISE will not poison your family as long as you follow APPROVED recipes and not make recipes up yourself. And any canner, digital or analog will have processing failure if you refuse to follow an approved canning recipe.

[@marshamercer876]

This is the best presentation I have ever listened to on canning.

[@RoseRedHomestead]

Wow--thank you so much. I really appreciate that.

[@sharonboles1987]

I've been going back and forth about buying one of these electric canners. Finally, the information I was looking for delivered in a clear, no-nonsense video! Thank you!

[@RoseRedHomestead]

Sharon: Glad we could help! Jim

[@michele-hm4my]

I absolutely love watching you. You explain things so very well. I have water bathed for years, but I'm now looking into the pressure canning method for my low acid food . Thank you so much for going into detail on how this works.

[@carolynhilarski2553]

Thank you for doing all this work to help us make informed decisions about feeding our families in a safe manner! You are appreciated!!

[@sunnybelisle4007]

Thank you! Thank you!! Thank you!!! I've just put a Presto Digital Canner in my AMAZON cart and started looking for You Tube videos that tested it's use. I was so glad to find yours, as I am confident that you are a most reliable source of information for all things food related. Thanks again, Pam. 🥰

[@meganmcgrath8378]

From this scientist and canning enthusiast: You are a breath of fresh air in this KZbin community and I'm so glad I've found you!

[@virginiabraden6849]

Thank you Pam and Jim for this important video. It was illuminating and so helpful in making the choice between the Presto 32-quart stovetop canner and the digital canner. After due consideration I decided to stick with the traditional method of stovetop canning. I was vacillating until I heard your results. However, my inclination was already tending toward the time-proven method that did not depend upon electricity. In another video I had watched earlier, the digital Presto blew a fuse twice and then would not start again. It was over one year old and out of warranty. Of course the Presto company replaced it since they found the problem was in the machine. So I was already concerned that, like any machine, it can go awry. Thank you for all you guys do. I love your energy. I, too, am turning 81 in April. You look beautiful, healthy, and happy. A life well lived. 🌹

[@heidefries1825]

Pam, this was a wonderful video and it is why so many watch your channel, you know your "stuff" and are generous to share your knowledge! Charting the processing time was a great visual for me ... it is clear that following every step of the recommended USDA guidelines is so critical. As always, thanks for bringing us along!

[@RoseRedHomestead]

Thank you so much! You are so right about following the USDA guidelines! Thanks for sharing your comments.

[@christyrall4426]

Thank you so much for this wonderful video! The science aspect made so much sense. I just bought this canner and I am a newbie to canning, so I am so grateful to find quality information! Thanks again for all your time to gather all the data!

[@soniahenney9827]

Thank you so much for your time and efforts. I used my Presto for the first time about a week ago and did meat. I bought it because my kitchen needs redone and I have not set up a proper outdoor canning station yet. I do love that they do not heat up the kitchen. Looking forward to your future videos. Thank you again.

[@RoseRedHomestead]

You are very welcome! You are right about it not heating up the kitchen! My regular canning station is outside anyway, which I love (and I bet you will, too!) so I didn't even think of that aspect. Thanks for your comments.

[@youandmeandmom]

Each of you training lessons has given me a new encouragement. I have gained so many new skills. My husband is highly impressed with all of my new knowledge.🙏 May God bless you always. 🙏Thank you for your faithfulness. 🙏

[@wadeparsons4706]

I've recently returned to finish my undergrad as an older learner. If all my professors lectured as clear and concise as you do, it would make my experience much more enjoyable!

[@RoseRedHomestead]

Wow--thank you for your kind words. We love students like you at our university!

[@debbiedouglas2927]

By far you’ve been the most informational video for beginner cancers like me. Thank you for the fantastic explanations on the process ❤

[@yeah4me2]

Thank you for your research.

[@kathyscrazylife]

I love this canner. I just did kidney beans tonight, after soaking, and cooking thirty minutes. I canned seven pints in this canner for 75 minutes. I like having beans ready for my winter chilis.

[@ninababy8]

I love your channel. The science nerd in me is just thrilled with your presentation. I feel so much better about this pot. No viscous canning. !! You are a treasure! Thank you

[@RoseRedHomestead]

You are so welcome! Thanks for your kind words.

[@kerra3699]

Wow! You knock my socks off. Love your vids, the more I see the better I feel about canning. Thankyou.

[@RoseRedHomestead]

So glad you feel that way! Thank you for sharing.

[@MichaelMillerOnline]

As a RN and a home grower. I love your videos and the science and explanations. Thank you!

[@RoseRedHomestead]

Awesome! Thank you! That is so nice of you.

[@danielmorse4213]

I can not believe Presto did this, I am outraged. Thank you again ma'am. Just about to use my All American Canner for the first time. My partner was skeptical. We looked at the various canners. I held out. I got my bday present. Your videos helped to confirm. Thank you.

[@RoseRedHomestead]

That All American is a great canner and I hope you have great success canning with it. Congratulations!

[@nanrussell6423]

I had bought the Presto Precise digital canner several months ago. I have owned the Ball FreshTech digital canner (for water bath only) for several years. It cans jams, salsa, pickles, and fruit successfully. My electric stove does not maintain a constant heat well, so I had difficulty pressure canning on it. I was delighted when I saw that Presto had come out with a pressure version of the digital canner, so when they came back in stock I ordered one directly from Presto. (I had already learned what the USDA "seal" on the box really said so I wasn't purchasing it under the assumption it was USDA approved. However, I trusted the Presto brand.) The first canning session with sweet potatoes went okay although several jars did not seal. When trying to use it a second time I discover the temperature sensor had been installed crookedly and would not close properly. Like a previous commentor, Presto asked me to send pictures and then send the canner back with a postage-paid label they had emailed. They decided the unit was not repairable, so they sent me a new one. I have only used it once so far. I successfully canned sloppy joe sauce (no meat) using a Ball tested recipe. The sauce was thinner than your meat sauce. I will keep the thickness of the food in mind for future canning projects. Thank you so much for doing all the research and testing. I have subscribed to your channel and look forward to future videos.

[@RoseRedHomestead]

This is a great account of your experience. So glad it worked out for you. I too have been a Presto fan for several decades. And I plan to thin down that meat sauce and re-test it. I will post the results when they become available.

[@nanrussell6423]

@@RoseRedHomestead That would be great. Thanks.

[@adriennesmith2133]

Many videos will show you how to can but never the scientific data behind canning. As I listen to Rosered videos, I can feel my confidence rising.

[@MB-wf8si]

Thank you so very much! As an engineer myself, I appreciate your method and the clarity of the information. I was hesitant on buying a digital device instead of using my a cooktop canner (I have both an All American and a Presto) in the summer heat. I have so much veggies from the garden that are just coming, but not enough freezer space for everything. I will be ordering a Presto digital canner to use for those. Cheers! You are now officially one of my favorite resource on KZbin!

[@RoseRedHomestead]

Thank you! That is a lovely compliment. You might also think about dehydrating some of your garden veggies. That is another great way to preserve food.

[@kathyscrazylife]

After canning in my Presto pressure canner with dial for many, many years, I just ordered this Presto digital pressure canner. I was happy to see your review. I am at 256 elevation, so it should be fine for me. Thank you for checking it out.

[@MarioStahl1983]

Wow! What a thorough test and review!!! RESPECT! I recommended this to preppers everywhere here in Europe. 👍👍👍

[@RoseRedHomestead]

Awesome, thank you! We appreciate your support!

[@MarioStahl1983]

@@honeycat535 So true! Nobody has the guts to give a guarantee. That's because they have no clue and (unlike Pam from RoseRed Homestead) simply don't know how to conduct a reliable review of products 8or they don't want to). Sadly, there are many vloggers (including here on KZbin) whose product reviews are incredibly silly and childish. Oftentimes it just comes down to "I liked it" or not. Such "reviews" are worthless.

[@diannamc367]

@@MarioStahl1983 depending on what you are advising people to prep for, can appliance that depends on electricity may not be the best option.

[@karwill6311]

@@diannamc367 good point.. what would you suggest for prepping and I have a glass stove top ..

[@diannamc367]

@@karwill6311 call your stove manufacturer and ser if your model will support a canner. Either way, you should look into something like a Camp Chef outdoor propane stove . If the electricity goes out, you won't be able to use your stove either.

[@auntiepam5649]

I have been canning for 45 years. I love your channel and recommend it to many young canners so they understand the science of canning. Thank you so much. I feel like I just sat through a science class, always learning from you.

[@RoseRedHomestead]

Thank you so much for your kind words. We appreciate your support.

[@maryr8233]

I can't thank you enough for all your efforts. You are AMAZING! I LOVE your posts. You are into facts and you don't waste my time talking about all kinds of other stuff I really couldn't care less about. That frustrates me SO MUCH! I don't care if your sister went over to the neighbors and had coffee.......get to the point! And YOU get right to the point and do it so well... you make it interesting also. Just wanted you to know you've made a new BIG fan (just found you last night on KZbin).

[@donnabailey929]

I’m so happy this showed up on my KZbin feed. I just ordered one of these electric pressure canners. I love canning. But sometimes I just don’t have the time to stay in my kitchen with my presto stove top pot. I love it that I can set it and go to other rooms to work. Also. I always don’t have enough things to can to fill the stove top canner. I believe this one is only 4 or 5 quarts that it holds. Since it’s very cold this week in Ohio , I’m making various soups. So I’ll be able to can leftovers and that way we will have a variety to choose from. Thank you so much Pam. Stay safe

[@Honojane12]

Amazing video! Thank you for your thoroughness and scientific approach. Most of us don't have the equipment or knowledge to do this ourselves but we certainly need this information to safely provide for our families.

[@edwardanderson7003]

I am new to canning. I just canned some beef bone broth today using a pressure canner for the first time. This community is very lucky to have someone with your experience, expertise and objectivity to learn from. Thank you!!!

[@RoseRedHomestead]

Thanks for the very kind words. Hope you enjoy your canning experiences. Jim

[@DisneyUpBoilerUp]

I was considering purchasing this. I've only ever canned food once in my life. I usually just pick it out of the garden and eat it, and if it doesn't get used it goes to waste, which is sad. They should teach this in school. I felt like I was listening to a college lecture, lol. Great info!

[@rcar9115]

Your analysis took a good amount of your time. Thank you so much for sharing your results with us. I consider you to be an important warrior in this time that we are in.

[@MrsLovelyPendragon]

I have a Presto canner and also felt the label was disingenuous. I really appreciate the testing and review you did, much more than the company to show their customers. I wish you had touched on the fact that there are 194 countries of which 99% (192 countries) waterbath can all foods, including low acid. There has been no "outbreak" of botulism in any of the 192 countries that has been reported to date. Pressure Canning is safer but that is an important data point. That being said THANK YOU so much for this review, it's extremely informative! 👍

[@RoseRedHomestead]

Yes, you are correct. But the way those other countries are able to use water bath successfully is that they extend the processing time out for hours and hours and hours--even days sometimes. Pressure canning is faster, not necessarily safer. The equation I use--that the food safety industry uses--provides for a sliding scale of temperatures--not just those in the kill zone. So kill does occur at lower temperatures provided the duration is extended. For standardization purposes and to simplify the whole home canning industry, the USDA adopted their stance on the kill zone being 240-250°F so they could then conduct extensive research on tested recipes they knew would be safe. It is the most efficient way to deal with the equipment that is safe to use at home. Good for you for knowing that. I have not yet addressed these facts in a video, but I may at some point if I can avoid all the possible controversy that will most likely follow!

[@sushicourier]

There also would be no way to measure any outbreak since these are individual households in all these countries. So if one family gets sick, no one but their relatives and close neighbors would even know about! But Pam, your explanation of having to keep waterbath canned chicken (for example) in the kill zone 4 hours for pints and 6+ hours for quarts is the biggest reason to just go ahead pressure cook low acid foods!

[@swyghtrewgjkv]

Wow, this is the best pressure canner testing and explanations i've seen. Reading and doing pressure canning using classic Presto since 15+ years.

[@RoseRedHomestead]

Glad it was helpful! Jim

[@allisonsimcoe8963]

I've had my digital Presto for a year now...I love it. I'm water bathing cherries as I write this ...used it last year to pressure can meats and veggies and also used regular and Harvest Guard lids. Worked like a charm .

[@RoseRedHomestead]

Thanks for sharing!

[@JeannetteShoreland]

Did you have lid sealing success with Harvest Guard?

[@jhenniceamorrow5936]

No issues with the Presto, canning meat?

[@MimiG2182]

I like the Presto because of the weight/water fill ability. I'm 77 and live by myself, no one to fill a huge canner and put it on the stove. I put this one on the counter and take the water in a pitcher - I even use a lower table to set it on as I'm only 5'. I'm going to try a fairly liquidy (I know it's not a word) vegetable soup in pints in the next few weeks, I will do a little more research, but have my fingers crossed. So far, only canned dried beans, fresh green beans and broth. Success so far. Thank you so much for all you do for this Food Prep/Canning Community. I appreciate you and your time!

[@RoseRedHomestead]

Thanks for your comment.

[@IndieThinkerJ]

I have had this for a year and love it! I’m very thankful for your testing, it does make me feel a lot better!

[@RoseRedHomestead]

Great to hear! Thanks for your comments.

[@sueciviero3866]

What have you processed? I am interested.

[@IndieThinkerJ]

@@sueciviero3866 green beans, pasta sauce, chicken stock, ground beef, salsa, applesauce. Possibly more I’m forgetting.

[@sueciviero3866]

@@IndieThinkerJ thank you!

[@robertweavers2709]

Thank you so much for the info miss, with the current fabricated food crisis in Canada I am now late into life realizing the value of my long term food storage especially meat products. You are a wonderful teacher.

[@RoseRedHomestead]

Glad it was helpful! Jim

[@robertweavers2709]

@@RoseRedHomestead Is Jim short for Robert? Robert is actually my middle name.

[@tonnia62]

Loved this review. I love getting the science behind the product and process.

[@cyrusvance2477]

I so enjoyed this video. I want to get my woman a new canner since her brother threw her two canners away. She gardens and we enjoy her home cooked food. I'm going to show this one to her when I get home. Thank you for the information.

[@RoseRedHomestead]

Wonderful! I am glad the video presented useful information for you.

[@TheSurvivorJane]

Thank you soooo very much for the "science" behind pressure canning! I know this was meant specifically for this digital canner, but it gives me a better understanding of the whole "pressure canning process" in general. Excellent info!!!

[@RoseRedHomestead]

Glad it was helpful! Thanks for your comments.

[@edevos3108]

The science applies to ALL PRESSURE CANNERS, digital or not.

[@tulipsmoran5197]

Your efforts have been invaluable for those of us who own the Presto Precise Digital Canner. While I have a 23qt Presto Canner with gauge, I really like the Presto Digital Canner for the ease of it's auto operation. I like being able to can indoors in the heat of our summers - it's a great alternative to my outdoor canning. I still use both. Likewise, I have a Ball FreshTech Water Bath Canner with spigot that also is a God send for me - eliminates carrying those heavy water filled pots to sink for drain. After years of canning I really appreciate the "auto"/easy use of these canners. But I must thank you whole heartedly for the test experiences which have given me greater confidence in the Digital Canner - it has given me piece of mind. As a former Sci major/graduate school, I appreciate your attention to detail. I watch all your video presentations and have learned from you. Thank you.

[@RoseRedHomestead]

Thank you so much. I will have to check out the Ball water bath canner--I am not familiar with it, but like you, I really appreciate appliances that are easier to use than some of these older versions.

[@franktakcsvonbraun8109]

Thank you for doing this review. I just bought this for myself and am so happy to see actual data collected from an unbiased source.

[@ej8710]

I just canned spaghetti with meat for the first time. I am at 209' above sea level and I can with pints. I never stopped to think that I could cook anything with meat in it for less than 75 minutes. This series was most reassuring. Thanks!

[@MTMith]

I always appreciate your scientific and cautious approach to food preservation. Thank you for all the great videos!

[@RoseRedHomestead]

Our pleasure! Thanks for watching.

[@r.f.12528]

Thanks for putting in all the time to make these videos. Very reassuring. Really appreciate all the hard work and easy to read graphs.

[@katietheenergyworker6701]

I hope you're doing ok with tge excessive heat and drought where you are. Thank you ❤ for your study, priceless! I know how much work and time you've blessed us with.

[@RoseRedHomestead]

Thank you so much. And thanks for being aware of what we are facing down here in terms of weather. It has been challenging! But we are doing OK, thankfully.

[@kathybergman4409]

Thank you for all your time and diligence in testing that canner. I was considering it, but now I will just continue using the All-American canner. Thank you so much..

[@lmorgan5775]

Thank you so much for this! I am looking right now for an electric canner, and this is the one I have picked out.

[@andybetz.9978]

Hi Lisa

[@TodaysBibleTruth]

I have this machine. I love it. I have used it for tomato sauces, including ground beef sauce, all kinds of fruit, beans, chicken, beef, broths, pickles, and relish. I intend to put back some white bean chili and vegetable soup, as well. It makes my life easier. We are at 242'.

[@Thisisit120]

I’m proud to say I know you, well in a roundabout sort of way. Thank you for all the work and the time that you put in on this. I knew just because a canner was heating up in a different way other than fire that it could work it only makes sense. Thank you again for making us all at ease now with the electric canner.

[@RoseRedHomestead]

Such a compliment--thank you so much!

[@lilolmecj]

Literally the only thing keeping me back is the price!😸

[@ingridcastillo1303]

I just love listening to you teach, you are a blessing to so many people who are learning. When I learn something new I like to start from scratch and not only learn what to do but why. This is exactly what you provide us with. Thank you so much.

[@danikat29]

Thank you for testing and sharing! I enjoyed hearing your method, reasons and seeing the charts.

[@RoseRedHomestead]

You are very welcome! Thanks for watching and for sharing your comment.

[@peach3611]

We need more teachers in our schools today. Just wonderful 🎉 thank you

[@GreatGrannyFreeBird]

Thank you for not compromising and always giving us tried and true data.

[@RoseRedHomestead]

You are very welcome. I appreciate your comment.

[@waterisgold]

She is amazing 🌻💕💕💕💕

[@hjisagirl]

Thankyou for doing this data gathering. I just purchased this machine, in Canadian dollars, and it was Very EXPENSIVE!!!! Glad to know it will be safe for non thick foods!!

[@mommabscrochetkitchen2439]

Thanks so much! Sharing with my canning group. I just got one of these for small batches of veggies from the garden. Now I feel better about it.💖

[@RoseRedHomestead]

It should be perfect for your garden veggies! Thanks for your comments.

[@judifarrington9461]

Thank you so much!! I just bought this canner because I normally have to can outside on a cook stove. Out weather is not always ideal. This is valuable information!

[@raisingcubs7915]

This was amazing. Super helpful. I just bought one of these canners this week. Thank you so much!

[@RoseRedHomestead]

Glad it was helpful! Thanks for watching.

[@angelaackerman-independent7493]

Thank you so much for the scientific explanation of this canner. I purchased this a few years ago and have been using it as directed. My new home had an electric glass top stove that ruined my Presto Pressure canner. The fluctuating heat meant I was unable to really keep the pressure consistent when cooking with it. I refuse to spend money on a new one until my husband has switched my stove to gas! I have had no problems with it thus far. I enjoyed learning that it is safe with the certain recipes (mainly what I have been canning). When your video first started I was worried that it was going to be a bad review/experience but was glad to hear it was positive, with the exception of tomato sauce. I will say, I am disappointed in the small amount of jars I can add in one use. I wish it held more jars.

[@RoseRedHomestead]

That sounds like a horrible experience with your canner. It least now, it sounds more certainty with your stove and canner. Jim

[@patharrington8575]

Your time, precision and dedication are very much appreciated. Am anxiously awaiting Wednesday's match up. Very hesitant on any canning device or method at this point! Hope June 23 will help me decide. You are a treasure. Thank you.

[@RoseRedHomestead]

If you have any doubts at all, the good old regular way to pressure can is always a safe bet!

[@patharrington8575]

Thank you again.

[@thomasmaphis7203]

I have never seen a better video on canning thanks so much

[@RoseRedHomestead]

Thank you very much--we really appreciate that.

[@bettypierce8050]

Thank you so much for the testing! I am at 725 feet above sea level. I did know before I purchased the canner that it was not USDA approved. Due to physical constraints, I cannot use the large regular canners. I also look forward to your side-by-side comparison.

[@RoseRedHomestead]

With your low elevation, the Presto should be a very safe option for you! Thank you for your comments.

[@sandymuddy5766]

The USDA doesn't recommend any Canner! So that's a false thought process!

[@thistlemoon1]

@Paco the USDA doesn’t recommend or test anything but recipes. There’s no money for product testing. Are you trying to muddy the waters?

[@SR-iy4gg]

@@thistlemoon1 He or she means they only test canning recipes using a traditional pressure canner, not electric ones. Sounds like you are trying to pick a fight.

[@thistlemoon1]

@@SR-iy4gg no, I’m not trying to pick a fight are you?

[@sarahgordon4201]

I love your presentations. Appreciate your thorough explanations and processes. I can’t tell you how many people I tell that I trust everything you put into your utube presentations. If I need clarification of anything regarding food preservation, I come to you. Thank you for your time and honesty. God be with you and yours.

[@onThisJourney]

Yes, I have been waiting for this test! Thank you so much for doing this and explaining it to my understanding. You are a gem for sure. God bless!

[@RoseRedHomestead]

You are so welcome! Thanks for your comments.

[@melloc7618]

Thank you so much for this! I recently bought this canner, because I have a glass top stove and though I do water bath canning on it, I didn't want to risk breaking it with a traditional pressure canner. Then I started seeing negative comments about electric canners on various canning groups and was too afraid to use my new purchase. I'm so thankful to have found your channel, and for all the work and knowledge you put into it. You explain things so well that I feel I understand how pressure canning & heat are related and how it all works. Thanks to your testing, data and explanations, I now feel confident that this canner is safe, as long as I don't do thick sauces, especially since I live at a lower elevation. It may over-process my food, but at least I know we won't be poisoned; that's good enough for me.

[@RoseRedHomestead]

We are happy that you found our channel and feel confident enough to use your canner. Jim

[@billquantrille9831]

Hi, I watched your shows on all your electric pressure caner. My question is have increased your time from 60 min to 90 for your meat sauce? I saw on your test on Nessco, you increased your time.

[@poodlegirl55]

Thank you for this amazing video. I just purchased this canner and have not used it yet. I Have an All American I've used for years and will continue to use. This is an extra and I appreciate your advice in what I use it for. I am a retired hospital dietitian so I have a science background too and I respect your judgement.

[@lisaposton346]

The one thing that makes me uneasy is the inability to test pressure as I do yearly on a gaged canner. It may be at pressure this year but what about the following years? Your videos are always amazing. Thank you

[@jamiecabral5488]

Thank you for making this video. I have an All American 921 and we moved to a home that is all electric and has a glass top stove. I was told that I could not use this heavy canner on my stove-top, so I purchased the Presto Digital canner. Your video is very reassuring that the meat that I plan to can will be safe. I love that you have the scientific evidence to back up your findings. Thanks again.

[@RoseRedHomestead]

You are welcome! That AA 921 is a great canner. Perhaps you can do as I did--set up a canning station outdoors using a camp stove for my big canner. I can't use it on my glass top induction cook top either!

[@kathytate2221]

For Myself being Old School I'm staying with the Equipment I have been using My Whole Life. I Know it works exactly the Way it's suppose to. Thanks for Sharing. Take Care and God Bless.

[@RoseRedHomestead]

Thanks for sharing. There is a lot to be said for using the good solid stove top style of pressure canner, for sure!

[@bonafideslacker2626]

So grateful for this woman- and her gadget!

[@RoseRedHomestead]

Thank you!

[@RoseRedHomestead]

Thank you!

[@loriea1785]

Wonderful video for all of us newbies!! Do you think other electric canners are similar ? The Carey and the Ball for instance ? Thank you

[@janetbrown3349]

I can answer you about the Carey. I have one and I highly recommend that you read the Utah study Pam mentions in her video. Pam said all 3 canners failed, and at a glance it looks that way, but that isn't really what the study showed. The Carey canner easily reached 121C and then the testers may not have changed to the 15lb weight for higher altitudes. You can read this for yourself at extension.usu.edu/preserve-the-harvest/files/foodsafetyelectricpressurecookers.pdf Also the Carey (as of 16 Dec 2020) was the only digital canner to pass the ETL test with flying colors and you can see that here: kzbin.info/www/bejne/hHnCdGhtaZqkrac I wish I had a data logger to do this research myself but I can't. Bottom line: I trust my Carey canner and will continue using it after my research.

[@RoseRedHomestead]

Janet--thank you for the link to this flyer. It was one I had not seen. There are a couple of troubling things I found. To say that the Carey needs more testing because it did not reach the maximum kill zone temp of 121°C (250°F) is a very high bar and very difficult to achieve even at our altitude of 5000 ft. unless you extend the processing time. As I look at that chart, I see the Carey processed all three foods well within the kill zone stated by the USDA (240°F-250°F). Had I held the Presto Digital to the same high bar, it would not have passed either!

[@janetbrown3349]

@@RoseRedHomestead Thanks Pam. We all learn from each other and that is fabulous! I am so grateful to have found your channel and I have learned so much from you. I send your video links to all my friends showing them 'how it should be done.' God Bless!

[@RoseRedHomestead]

@@janetbrown3349 I agree! And thank you for your support!

[@Shar073]

@@RoseRedHomestead so are you saying the Carey one is safe I bought it last year. I need it pressure if 15 pounds where I live. I think I’m 1250 above sea level. I hope it’s safe. Thank you

[@chrisprice417]

Thank you for your video and research. You covered things I hadn't even thought about, like the altitude.

[@zahney1225]

Applause Applause..is it wednesday yet..i cant wait.. Right now Im somewhat leaning to the instant Pot Max...but I can see where this Presto has value also. My calendar is set. !!!!! You are truly a priceless source of information and knowledge.. Ty for sharing.

[@RoseRedHomestead]

Thank you so much! Both pots have their pros and cons. We just finished the video for Wednesday and I hope should give you the information you need to make your final decision.

[@businessmindsetcoach]

Smartest Lady on KZbin! Thank you for all of your knowledge for us newbies!! My family appreciates it! 🥰🤍

[@vinny6441]

This is absolutely fascinating. I would love to acquire one of those data loggers to do some of my own testing in canning. Can you recommend a source, or is this more for commercial/professional realms?

[@RoseRedHomestead]

Here is the link to our Facebook page where we post the requested information on the equipment we use. Anyone can buy and use the data logger. Just be forewarned that it is a bit pricey. Scroll down to about February and you can find it there. facebook.com/RoseRed-Homestead-101761145228602

[@anonymousone2843]

A wonderful woman of science! I am a proud woman of science in a growing line of scientists that started with my mother. She was a Lt Colonel, flight nurse and in charge of nursing units in Vietnam, I am a RN, who went on to get a Masters in medicine to be a Physician Assistant, my 21 year old is ready to graduate with a BS in biology and begin a Masters in biology and my youngest is 18 and headed for studies in biology and chemistry! Your knowledge is fantastic and I enjoyed your analysis each step of the way!Salute to all lovely women of science!🥰

[@RoseRedHomestead]

Amen! Thank you for that and for sharing your family stories. Wonderful!

[@queenanne94101]

I’m new to canning so pardon the basic question: regarding the meat sauce, why can’t we just increase the time in the pressure cooker?

[@Heartsong-Homestead]

I would like to know also. Great question.

[@RoseRedHomestead]

That is a great question, but the problem is that who knows how much we should increase the time--it could end up not being enough and we would never know unless you had a data logger. Better to adjust the recipe so it works, which is what I am currently working on.

[@queenanne94101]

RoseRed Homestead Point well taken. Thank you for your response. 🌻

[@carrielong6932]

What did you do to fix what you had made so that you could store and eat it safely? Thank you very much for educating us in canning safety and sharing recipes!

[@faithfarmforever4795]

I love love love my Presto Electric Canner - have canned all my garden veggies using this electric canner!! What an Awesome video you did for us!! Thank You!

[@Josef_R]

Lastly, I contacted Presto and asked them if they pressurize everything at 15 pounds, as you suggested. Here's their reply: Thank you for reaching out about your Presto® digital canner. That information is not correct. When developing the Presto Precise® Digital Pressure Canner, we incorporated a new innovative sensor technology that has the ability to hold the temperature in the digital canner between the 240° to 250°F required for safe pressure canning without regard to the pressure. Thank you for the link to that video, I will pass this along to the rest of the team.

[@charliewilliams83]

Im sure a lot of people dont like the data part of this but i love it. Thank you ma'am.