Ball Blue book, guide to home preserving and Ball complete book of home preserving are my go to books on this. I started canning with chicken stock to gain some confidence.

If you are going to do a big project just do all your prep work first. Read all instructions a few times! I can't stress this enough. Even now when I can, I review all my instructions. But then you are rewarded with beautiful jars of food. After the jars have cooled and I wipe them down, I write the date on the lid. When I add them to the shelf, I always add from the back for rotation purposes.

Good luck!

As long as you follow the NCHFP instructions for canning carrots AND their step-by-step instructions on Using a Pressure Canner you'll do fine.

How to Use a Pressure Canner

I have the Ball book and So easy to preserve and I took a canning class but pressure canning just seems so difficult. Water bath is so easy to me and I hope that pressure canning can be the same after awhile. I am going to get the carrots next time I get to Lubbock. I also need to find someone to check the gauges for me. I don't think our local ext office does it but surely Lubbock's would.

kim

.

Thanks y'all. I will follow to the letter. I am in food service and very particular about food safety, probably why I have put this off for so long.

kim

If you order the 3 piece weight set for the Presto canners then you can forget about the gauge. No need to get it checked as you use the weights instead. Lots of discussions here about it. amazon.com and several other online sources for it.

Dave

I will definitely look at that, is that what most people prefer?

kim

Yes. If you browse through all the previous discussions about it you'll find everyone recommends using the weight set. Not only does it eliminate the need for annual testing but the weights are far more accurate than any gauge. The weight set - part number is 50332 - has also been tested and approved by NCHFP. But don't order it directly from Presto as they cost more and make it difficult to get.

Dave

Oh thanks Dave. I appreciate y'all sharing your wealth of knowledge here. I spend a lot of time studying here even tho I rarely post. I have learned so much. I will spend some time looking at old posts. I am so glad we didn't lose GW.

kim

I just started with pressure canning this year. Had a harder time last fall when I started with tomatoes and siphoning on an outdoor stove. Figured out that it was because it wasn't level enough, and even so, the sauce is still great to use. Now this winter, I've been doing more indoors and had much better luck. Just don't get intimidated--follow the steps.

The two things that have helped me most--I did do a couple rounds with canning colored water to gain some confidence before trying food. I also typed out a list of steps for myself based on NCHFP and the canner instructions. This bulleted checklist in my own words really helps--I tape it to my cupboards and just go down the steps.

That's a great idea the list . I did that when I started WB canning by myself. I had only had one lesson from an expert then jumped in by myself. After a couple years I went to class in Amarillo. it was a really awesome class but I didn't gain enough confidence to start pressure canning . Desperate now I have to and I will try the colored water too

I have found the weight set and seal and have them in my cart ready to go.

kim

shooooooo I thought they took the canning forum off here. Was panicking there for a bit! SOOOOO glad it's still around!!!

Second the suggestion from user balloonflower to do a few practice runs canning colored water. Pick 1 or 2 foods you intend to can, use the USDA or Ball approved instructions and follow all the canning steps. Helps you get comfortable with the canning process and your canner. The gain in confidence is well worth your time and the cost of a few canning lids.

I appreciate this post very much! I have never canned before but I want to learn. I have done some research and decided to purchase an All American Pressure Canner. I don't know what to do after that!!...lol! I want to learn how to can tomatoes. Are there any good you tube videos?

That's how I taught myself, BWB first, then made chicken stock. I bought my all american on sale around thanksgiving. It's made like a tank! I am going to have to tweak my process since I am switching to Induction. I haven't checked to see if it's compatible yet. I have a thunder range for back up cooking during hurricane season. It would work on that plus be outside so the house would stay cooler, too.

I guess before you buy, think how much you will use it. Canning requires prep space and uninterrupted time and storage plus commitment. You can always upgrade your equipment later.

I made pickles a couple of years ago. That's just BWB but a local store had Kirby's and I bought a bushel. That took a couple of days to work through.

I have done tomatoes for sauce. That's pretty intensive but Delish!!!!

So there's the kitchen clutter plus cooling space and prep space. You just need to evaluate your situation then plan accordingly so you are successful!

Pre planning prevents poor performance.

Right now all I have canned is chicken, chicken stock, ham, beans. I haven't put anything up in 4 months because of the renovation. I haven't learned jams and jellies yet. Maybe next year.

What claims are you speaking about Dave? I don't know about this.

I am inheriting a pressure canner with gauge from a friend. Am I understanding that I can replace the gauge with weights?

Jennieboyer,
If it's a Presto, you probably can. Let us know the manufacturer/model number/size and we can figure out if you can add a weight set to yours.

Thanks Malna - it's arriving from Virginia late this weekend, so I'll let you know as soon as I can.

Hi All - the canner I got is an All American 921 - can I replace the gauge on this one or no? The one I have is an older model with the petcock instead of a weight.