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You're welcome! Thanks for watching and commenting.

You're very welcome! Thanks as always for watching and commenting.

Wendy, thanks for watching and commenting. I appreciate your kind words! You can definitely use the regular jars (or even quarts) with the low pressure. Use the same time as you would with WB, and the same weight you normally do. I'm wanting to do a bit more research on this, but in the USDA book, they have some recipes for fruit, tomatoes, etc. where they give the time for pressure canning at a lower weight. It's less time than WB, but again, I need to study this more to give advice as far as time. In the meantime, use the same time as with WB, as that is what Nesco recommends. It is nice using less water!

@@StockingMyPantryThanks Rebecca ❤

You're very welcome!

That's a great question, Michele. I've never left mine overnight, so I can't speak from experience. Some people say they do it all the time, with no problem. Others say that "flat sour" can be a problem - which you wouldn't know until you open the jar. From what I understand, that won't hurt you, but tastes bad. I think the one that sealed should be fine, except the flat sour possibility. I would reprocess the ones that didn't seal, since it's been less than 24 hours since they were process. You can also use within the next couple of days or freeze. In the future, I wouldn't leave them overnight. If you really need to go to bed, set an alarm so you can get up and take them out sooner. Expect 90 minutes cool down time after unplugging the canner.

thank you so much🤗

@@_Michele_4 you're very welcome!

That's a great idea! I like the book a lot. Such a great concept! I love the way that you use the liquid in canned food to cook things like rice or pasta.

Thanks for your kind words, Belinda! Yes, I always do a "full" canner. If I don't have enough filled jars to fill the canner, I put in some jars of water. No need to put lids on the jars with water. However, some people put lids on and can water to add water to their pantry. The thinking there is that jars take up just as much space full or empty, so you may as well use them to store water. That actually makes a lot of sense, but I haven't focused on that yet.

@StockingMyPantry Thanks for your reply. I'll be sure to make a note to myself in one of my canner manuals about that. It's a very good idea to can up some water. I appreciate your advice. 👍🏻

You're very welcome! And it is a good point, since we all need to store water. Obviously, if you need to use the jar at some point, just dump the water.

Glad it was helpful! Thanks for your nice comment!

You are so welcome! And thanks for making me laugh with your comment about screaming and crying in your kitchen. We should come up with a t-shirt for that. :)

Thank you so much! You just made my day! These are so good! I had to can more. :)

a grounded retractable extension cord. The outlet in the wall is too far away for the cord to reach, thus the extension cord. If you do something similar, be sure it is grounded. That will be in the description of the item.

@@StockingMyPantrywould you by any chance have a link for the one you have?

It's been a few years since I bought it, so I'm not 100% sure. But it was very similar to this one: amzn.to/4eBzp6U. Note that the only problem I've had is that I even though there are four outlets, I can't run two canners at once. I think it's a safety thing, so it shuts down if I try to use two things at once. There are exceptions. For instance, I use the same type of extension cord with our TV and a few other things plugged into it, and that works fine. I think the canner just uses too much power, and for safety reasons, it won't let me have two going at once. Other than that, I've been happy with it.

That sounds like a great idea!

It sounds like you have experienced the same benefits as me! The Walmart close to us does not have a gas station, so we need to fill up at one about 4 miles from home. It's still worth it, though, because the savings are significant. I'm currently on a trial of the InHome service, which is an add-on that provides free delivery (including the tip, since the delivery is handled by Walmart employees, instead of indepdendent contractors. Prior to this we were doing grocery pick up, but the delivery is nice. One nice thing about it is that they also pick up returns, which is very convenient. We also enjoy Paramount+. I just rejoined, as my first year ended. I don't plan to quit any time soon!

I agree 100% that it would be nice to live closer! I also agree about the review. Actually, one reason I don't want both a Nesco and a Presto is because I get confused easily, so I don't really want to switch from one canner type to another. I'm sure it's no big deal to a lot of people, but I need the repitition and consistency.

@StockingMyPantry Me too! Today I have been binging on your Aerogarden & microgreen videos. I have a Harvest somewhere in my shed. I should pull out and get a can of the seeds you recommend

@@Kat.Williams I hope you have fun with your AeroGarden! They really are great for anyone who wants an easier way to garden, and especially for those who don't have outdoor gardening space.

You're so welcome! Thanks for watching!

Glad it was helpful! I hope you enjoy using it!

From what I understand, that is correct. Pam of RoseRed Homestead mentioned that in a video, if I remember correctly. I will always be in a 15 pounds of pressure needed location, so it doesn't impact me, but I don't know I'd want that much pressure to be used by default if I were in a lower elevation.

My understanding is that you use the same time as you do for WB canning.

Lately I have really gotten into heating the jars using the brown function. I know some people like the WB function for that, but I prefer brown, since I don't have to set a time. It kind of depends on how hot I want the jars to be. If I'm cold packing, I feel like putting them in a sink full of really hot water is sufficient, and then I run hot tap water to fill the canner. But for sure, there is a lot of flexibility with the Nesco/Carey canners. I definitely think having 2 Carey/Nescos is a better use of funds, because you can run just one if you are doing a small batch, or run two if you need to do more. I did end up returning my Presto just today. I would consider a Presto, but if I was going to buy one, I'd get the larger one so I could double stack. Otherwise, the increased capacity of the regular Presto compared to the Nesco/Carey just isn't worth it.

If you can't find it once you move, let me know. I have an extra black one and can send it to you. No telling what life will bring, but as far as I know, I will always live in a higher altitude and need to use the green valve.

Thanks for commenting, Karen. I think these canners are great! I have a stovetop Presto, and have used it, but I don't think I've ever used it since buying my Nesco. I have two Nescos, and they are so handy!

I use my Carey for small batches, but appreciate my All American 921 when I’m canning things like beans, because I can double stack pint jars. I have to confess, that it sat in my garage for about 5 years before I had the courage to use it 😂

Wow! 5 years is a long time. But I totally get it! I got my first pressure canner from an older woman I met in the grocery store. How in the world we got started talking about canning, I can't tell you. But she was old enough that she had given up canning, and so gave her canner to me. And it sat in the basement for years, before I got rid of it. But maybe that planted to "canning seed" in my mind. I later bought a Presto stovetop, and actually started using it right away. I guess I was just ready. And then I found out about Nesco, and have never looked back. Having said that, I have considered getting the larger Presto digital (not currently available), to be able to can more when I want, but am not totally convinced. I do like the ease of small batch canning, but can see the value of canning more at a time.

I haven’t watched your video yet but I wanted you to be the first to know I unboxed my Nesco and put in on a shelf in my craft room for now!😊

@@rhodasmith2195 way to go! Progress, one step at a time! You'll have to let me know when you use it. :)

Thanks for sharing your perspective! I would have to find the part about adding boiling water, but since you have the canner, you are no doubt right about it! It's definitely not on the quick start guide, so whatever I read must have been on the complete manual.

No kidding! I just looked and it's now $5.98!

So glad to hear that! It's always good to get other perspectives on it, and I appreciate you sharing your experience.

Thanks so much for sharing, Tammy! I especially appreciate the info on skipping the warm cycle, as others have said that you can't skip it. I can't remember if I saw the boiling water thing in the longer manual or the quick start. I'm glad to hear that's not essential! I do think you'd enjoy the Nesco, though it can be hard to change from one type of canner to another (no doubt part of the reason I'm unsure about the Presto!). From a price perspective, you can't beat the Nesco or Carey. Both are exactly the same, so get whichever one is at the best price. Here are the current prices on Amazon: Nesco: amzn.to/4cqejqj (currently $127) Carey: amzn.to/4c95ktL (currently $110 - and they are the exact same canner!)

you're welcome!

Great snag on the Presto! Just as an FYI, in the last few weeks it's been reported by Mr. Carey that testing has now been completed and the Nesco/Carey are now approved for up to 7600 feet. This is good news for me, because while I'm at 1650 altitude now, I plan to move to Colorado in the future. But the altitude thing is one reason I ordered the Presto - and then shortly thereafter, I learned about the testing that was just completed on the Nesco regarding altitude. I think they stated 6,000 feet before because it had only been tested up to that altitude, and thus didn't want to say that it was safe at higher altitudes. I hope you enjoy your new Presto!

@@tracylitz1872 Tracy, it's in a manual that was published in 2023. (The PDF is on the website.) But Mr. Carey has now tested it at higher altitudes, up to 7600 feet. So it was fine all along, but hadn't been officially tested at the higher altitude until recently. Or perhaps he felt it needed more rigorous testing. At any rate, it has now passed extensive testing at higher altitudes, which makes me cheer!

That's great because I had not heard that. Originally I thought the altitude that I'm at was a little over 6,000 feet but I Googled it this morning and my altitude is actually 4,882 feet above sea level here in South Central Montana in the Rocky Mountains. I guess I got confused with checking the elevation on the mountain peaks nearby. Doesn't matter because I still need to use the green pressure regulator valve of 15 lbs.of pressure. I'm located not far from Yellowstone National Park. I was considering sending my Presto Canner to one of my dear friends in another state because she has a gas stove, and thinking, that I originally could not use it on my electric stove until I contacted the Company and learned otherwise. Now I'm considering purchasing a Carey or a Nesco Canner for her, and keeping the Presto stovetop Pressure Canner in case the grid goes down or we lose power. I would just have to get a propane tank, fuel, and try using my camp stove if need be in a worse case scenario. Shipping has gotten expensive so it may be more economical to just purchase a new digital canner for her since she's afraid of pressure canner's. I've found my Carey to be very easy to use once you get past the intimidation & fear factor. It may be smaller than the Presto Precise Digital Pressure Canner but I still think that it's fairly big, and heavy. Those 6 quart Insta pot Max Pro's look to be smaller than the Carey/ Nesco Canner's (3 quarts less) for apartment living, and limited space & storage but you certainly can't beat the lower price of the Nesco/ Carey Pressure Canner vs. the Insta pot, and the Nesco name has a great reputation, and has existed for years over the Insta pot although I do like that the Insta pot has a stainless steel inner cook pot over the Carey/ Nesco having a brushed aluminum inner pot. I'm on the prowl for a used one but cannot justify paying $180 for an Inst pot that achieves the same results but has 3 quarts less capacity, and more digital bells, and whistle features over the Carey/Nesco brand, and can process a smaller amount of jars at a time. I watched one of Rose Red Homestead's videos on the comparison of the Presto Precise vs. the Insta pot Max, and I don't recall her saying if the Insta pot Max had the option to do water-bath canning like the Carey & Nesco, and the Presto Precise Canner's do.

It sounds like you have really thought things through. I haven't used the Instant Pot Max so can't say for sure, but I think you can water bath can in it, just pints. (Pints only also for pressure cannig in it.) Unfortunately, the IP Max is no longer being made. I do think if you're buying primarily for canning, the Nesco/Carey is a better option. I agree with you, though, that I wish the pot was stainless steel.

I love RoseRed Homestead! I am happy with my Nesco, for sure.

Thanks for sharing your experience, Deborah. I'm sorry to hear you had issues with the Nesco. I know that some have had issues, with some dying even after just a few uses. Fortunately, in spite of heavy use over 4 years, I've had no issues with mine. Luck of the draw, perhaps? In reading reviews, I've also seen some people have had a horrible experience with the Presto, so I guess it can happen with any digital device. I have heard great things about the Instant Pot Max and really wish I bought one when they first came out, because they are no longer being made. I was considering the IP Max and the Nesco at the same time. One thing that tipped the scales for me with the Nesco instead of IP Max is that I called Instant Pot support, and they told me the IP Max couldn't be used for low acid food. Having said that, I know that a lot of people do that successfully, and I know that RoseRed Homestead has run her own tests. But at the time there was not much out there about the IP Max, so I went with the Nesco. I'm just glad we

I also use the Presto electric canner and the IP Max. The Max is a technological gem, but as you say, processing 4 pints per cycle may be too limiting for those with a large garden. Although I do not own a Nesco electric canner, I have watched Stocking My Pantry use her Nesco to can some very nice items. All 3 of the top-rated canners are safe if one follows directions; cost, canner size & weight, and ease of use are the deciding factors.

@@JeannetteShoreland I do wish Instant Pot would come out with a larger version. I like that it displays the processing temperature.

@@StockingMyPantry I find it interesting that Instant Pot said it couldn’t be used for high acid foods because my instruction book has directions for pressure canning high acid foods. I find it safe with the internal temperature readout. When I process high acid foods the temperature ranges from 242° to 248° consistently.

@@deborahcoe935 I wonder if at the time I was checking on it, it was newer and they hadn't done as much testing? I kind of wish I had bought it AND the Nesco, because I love my Nesco, but I'd also like to have the IP Max. I have seen some used ones on places like eBay, but from sellers with no reviews. So, I don't want to risk it. But I wish I had one!

Paul, thanks for your thoughtful comment. So sorry to hear you got a dud with your first Carey/Nesco. I'm glad that you were reimbursed. I had to smile about your comment about buying the protection plan. I normally don't do that either, but I can't blame you! I haven't had any issues with mine. My first one is about 4 years old. It's the type that has the detachable cord, which they no longer make. I do like being able to choose which valve to use based on altitude. If I understand correctly, the Presto temp is based on 15 pounds of pressure. Great for those in a high altitude, but it could potentially overprocess food if you're in a lower altitude. I'm glad to hear that your Presto for induction stoves is working for you. That's great to know, in case I ever buy an induction stove. I'd love to hear more about your hot plate. I'd love more option for cooking besides my stove, so if you don't mind, please let me know the brand. It sounds to me like you have things well covered! And it makes sense to keep them all. I still have my Presto 16-quart stovetop canner, but I haven't used it much, if at all, since getting my Nesco canners. But I want to hold onto it, "just in case." It's good to have multiple options.

​​@@StockingMyPantryHi there again. If using a stove-top Pressure Canner, you should consult your owners manual for the manufacturer's recommendation, and precautions as my Presto manual specifically states that they DO NOT recommend using their Pressure Canner on gas burners exceeding above 10,000 BTU's for safety reasons, and because it can cause damage to the Pressure Canner, and compromise the integrity of the Pressure Canner. I have done extensive research on the Internet finding similar information; which lead me to search for a portable gas burner or outside cook stove with low enough BTU's suitable for Pressure Canning, and only found one brand available that was only at 12,000 BTU's per burner which is essentially too high to meet the manufacturer's safety recommendations. I started questioning all of this after watching Rose Red Homestead's videos,as well as several of UA-cam channels to which none of them mentioned the amount of BTU's of the burners they were utilizing. I'm all about SAFETY FIRST over cost and convenience! Just a friendly tip to do your research first than to always follow the crowd down the UNSAFE PATH. Just because it's currently working out fine for some people doesn't equal that will always be the case or that their/your Pressure Canner will not become permanently damaged down the road especially if you have invested in a high -end All American Pressure Canner! Canner's BEWARE!

@@tracylitz1872 great tips, thank you! The good news is, since buying my Nesco, I don't use a stovetop canner, though I still have one. Where I'll move to in Colorado, we have an electric stove. (We own a place there we are currently renting out while living in California with my elderly mom. We'll move back to Colorado after my mom passes away, and thus I know what my future living situation. When we bought our appliances, I specifically bought a coil top electric stove, because I wanted to be able to can. Do you know how hard it is to get those now?!)

​@@StockingMyPantryNo. But I have an electric coil burner stove in my apartment here in the mountains in Montana, and I had heard that they were not ideal for canning on because people have stated, that they o not keep a consistent, and constant temperature like a gas stove does hence it sent me on a wild goose chase on the Internet trying to find alternative solutions. I had purchased a used 15 quart Presto stovetop Pressure Canner at a thrift store for under $10 in really good condition, and another Mirro Brand 23 Quart stovetop Pressure Canner in like-new condition at the same thrift store for $15 some time after purchasing the first Canner so I recently contacted the Presto Company to ask if the model number that I bought was compatible for using on an electric stove top, and on an induction cooktop, and they told me it could be used on both in addition to being used on a gas stove so no worries there after I had given up and purchased a Nesco Carey Smart Electric Pressure Canner. I went that route after adding up the cost for purchasing an outdoor gas cooktop burner stove, the cost of a small propane tank, and the inflated cost of the propane; which would have been well over $300 plus dollar's if I was actually able to find, and purchase an outdoor burner that had 10,000 BTU's or less so ad not to ruin my Pressure Canner and to safely conduct my pressure canning to which it was apparent, that an electric Pressure Canner was more economical, and a lot less work. I've only used my Carey Pressure Canner one time to date, and I found you in my search for tips on how to use my Carey Canner for warming up my Mason canning jars prior to filling them for processing. If you have a separate video on how to do this, could you please tell me the title of your video to search for or respond back with the link or instructions on how to do that, and what settings I would use on my Carey Canner ieg. Do you do this with the lid open or closed? What setting should be used (water bath? low pressure? or something else?) Time to heat them up? etc.?? TIA

I'm sorry that I'm just now seeing your comment. I do not have a separate video on warming jars in the Nesco. I'll add that to my list! But for now let me say that I like to use the brown setting. Put water in, put some water in the jars, and then hit brown, and start. You do not put in a time for brown. I close the lid, but you don't have to move it into the "closed" position. I do this as I'm starting to prepare whatever I'm going to can. The only downside is that I can't tell you the exact amount of time it takes. So I just check and see when the water is hot and the jars are hot, and turn it off. Leave the jars and hot water in the canner, and leave the lid closed. The water and jars will stay hot while you finish preparing whatever you want to can. I have also heard of people using the water bath setting, but for that you have to put in a time, so I prefer the brown setting for heating jars.

Theresa, thanks for your input. I do see advantages to both. I haven't been able to buy regular mouth jars much lately, but I'm sure that will change. A part of me wants to keep it since I have already paid for it, and I know that a lot of people love it. I'm just thankful that electric canners are an option, because it sure does make things easier!

@@StockingMyPantry yes there are advantages to both. I could have gotten the 2 smaller but I thought it would be better to get one larger. I just couldn’t handle stove canners anymore. I do still have a water bath and a steam canner. Storage is always a concern to me. I hope you will be happy with whatever you decide to.

I totally hear you on the storage issue! I can still handle stovetop canners - at least I think so. But I haven 't used one for a few years, so I'm not sure. Upper body strength is definitely lacking, so I do prefer something easier to handle. I'm sure that regardless of what I decide will be fine, but it's hard to decide! I appreciate your support and kindness.

I really don’t need a third canner but it looks nice. I think I read that shipping weight of the Presto was 22 pounds. I unboxed my instant pot max and it feels a bit heavier than my regular instant pot. Did you see the unavailable larger presto digital canner on their website? It’s humongous. I might be tempted if there was a big sale on it.

I did see the larger one! It still only accomodates the same number of quarts, but you can water bath the quarts. You can also fit more pints and half pints, with stacking. So I'm sure it's just the height that has been increased. The question is if it would be heavy and hard to manage. But it would be nice if you want to can on a larger scale, and still use an electric canner.

Hi Dorothy, thanks for your comment and kind words. As of right now, I wouldn't purchase a 3rd Nesco. However, I believe that Mr. Carey stated in a FB group that they are working on a new version, and should that happen, I'd probably buy it. I would also buy another one if one of the ones I have broke, because I really do love them.

Susan, such a great point about the canners getting heavier each year! In the "old days" a lot of seniors gave up canning, because it was just too physically demanding. I feel that these electric canners help solve that problem. But the bigger and heavier they are, the less they make sense. I appreciate your kind words. Thanks for watching and commenting.

Thanks for sharing your thoughts, Jeanne. I'm glad I'm not the only one who is wondering about why people choose the Presto over the Nesco.

Thanks for sharing your thought. I was really surprised that the Presto can only handle 4 wide mouth quarts. I love that you have 4 Nescos! I have put off buying more, but especially when they are on sale for just a bit more than $100, it is hard to resist!

Kat, thanks for sharing your experience. I can relate on so many levels! It sounds like we have a lot in common, even though I'm married and we live with my 92-year-old mom. We moved into her mobile home a few years ago, and since it was her home, she had all her stuff. She did the best to make room for us, but there isn't a lot of room to spare. After she passes away, we'll move to a condo, also with little room to spare. I've never been super strong physically, especially when it comes to upper body strength. So going bigger and heavier isn't appealing. I completely agree with you about the lid on the Nesco. The instruction manual does give tips for removing it, and when I follow the instructions, it is easier to remove. But they have no instructions for putting it back on. I'm still trying to get the hang of that. If I ever figure out a nifty trick for that, I'll make a video, for sure. I'm glad you got the IP Max before they discontinued them. I would love to have one, but they are hard to find, and only available used, which I'm a bit leary of. So, I'll probably just stick with Nesco/Carey, which I've been very happy with - except for the lid. :)

@@StockingMyPantry Love your channel, you are very calm when canning....unlike me 😺

@@Kat.Williams LOL. Thanks for the laugh, but even more for the kind words. So, the other day I canned honey ginger carrots, and I was spilling stuff all over the place. And yes, I filmed it, mess and all. I have to keep it real, lol. Stay tuned for that one, which will to live a few weeks from now.

@StockingMyPantry Funny that you would bring that up. I have carrots in my refrigerator and the recipe is on my counter to can exactly the same thing. I'll be following RoseRed Homestead's recipe. She put all the ingredients in the jars first before putting in the carrots. Looking forward to doing it, not looking forward to the peeling of the carrots, though. Will watch your video when it posts 😺

@@Kat.Williams interesting timing! I put the carrots in up to around more than half the jar, then the other ingredients and topped off with carrots. Not sure that helped, as the liquid all just went to the bottom anyway. Or on my table. :) Thanks for your support. I hope your carrots turn out great. I'm sure they will!

You're welcome! I hope you enjoy them. We think they are great!

That's great to know! Thanks for sharing! I'll will pass on the info.

I got a nesco and a cary off Amazon through affirm which helped me

@@sheilasullivan2960 that's awesome! I hope you enjoy your canners! Mine just beeped. :)

@@StockingMyPantryI canned fresh green beans yesterday

I really appreciate you sharing your experience, especially since you have both. I have had a similar problem that you described with the Nesco, but just with one of my Nescos. I looked at the regulator on the one i have a problem with, and when I look at the underside, I can see that it's not lined up the say way as the one I don't have a problem with. I'm guessing that is the same with the one you have. I plan to buy another regulator, now that I've looked at it closely and see the difference with the one that sometimes slips into the airtight position. It's been more than a year since I bought that canner, so can't really return it, and since all else is well, it makes sense to buy another regulator. I'm glad to hear that your warm cycle on the Presto doesn't take you longer than using your Nesco. Thanks so much for sharing your experience. I really appreciate it!

I wonder if the problem you are describing happens due to the heavier weight of the green regulator? I'm just above sea level therefore I use the black regulator and have not had this issue pop up. But then again it could be that some canners do it and others don't for no particular reason. I'm considering getting a second Nesco and I'll be sure to pay attention to the regulator once I get the new unit. I'm glad you mentioned this problem because I did not know it was even an issue. Thanks! 👍🏻👍🏻

Belinda, thanks for sharing your thoughts. I think that it has to do with the way the metal part (on the "inside" of the valve) is positioned. I had one that I had a similar problem with, and I tried to figure out what was causing it. I turned it upside down and compared it with the green one I don't have an issue with. It's hard to describe, but I can see the difference in the way that they are aligned. Sadly, I've had the second canner for more than a year, so no replacement option, but I think I should call them as ask to buy a new green valve. I suspect that will solve the problem.

I hope you're able to get a second one, Belinda! Keep an eye out for them on sale. They are often around $110 or even a bit less sometimes.

That makes total sense. I just pulled the trigger and got the Carey canner for the price you mentioned. I think I'll be canning beans next, so it will come in handy because we eat a lot of beans. 😊 ​@StockingMyPantry

It sounds like you have a very considerate husband! And you are right - he tried - which is a lot more than many husbands would do. I'd say he's a keeper. But the Presto? Maybe not, haha. I don't want something super heavy, or large, and it just doesn't seem like the Presto has enough going for it considering the higher cost and size without much more capacity. I love having two Nescos, and if anything would buy a third Nesco/Carey, if I wanted to get crazy. :)

I'll look forward to hearing what you think of it once you try it! Do you still have your Carey as well?

Thanks so much for sharing. And good point on not mentioning the brown feature to warm the jars. I do that as well, but just didn't mention it in this video. I love that feature because I heat the water and warm the jars at the same time. Once they are warm, I just turn off the canner and leave the jars in the hot water with the lid on, so the water and lids stay hot. I like the flexibility of how it works in the Nesco/Carey canner, because I'm not stuck with a set amount of time like you are with the Presto.

The Presto is just too expensive and as you mentioned already it is way too big for me as well. I have a Nesco and am seriously considering getting a second one or a Carey, whichever is a better price. That way, I can do two small batches at the same time and do not have to wait for the canner to cool down to process the second batch. I love this channel!! 🎉 😃

I love having two! Most of the time, I just use one, but sometimes I find that I have more than can fit into one canner load, and it's nice being able to run two canners at the same time. Thanks so much for your kind words about my channel, Belinda. You made my day!

@StockingMyPantry 😀 I borrowed the idea of having two from your video. It's a pleasure to share encouraging words and you offer quite a lot of help to us newbies. It takes a lot of time to create these videos and edit them. So, thank you!!! 😊

@@belindadunne4312 Wow, someone who understands how much work it is to make videos. :) You're a blessing!

I hadn’t heard that about Rose Red’s sauce. Are you able to find that video & link it here? I have been using this canner as well as an all American, but the stovetop one is inconvenient due to the microwave that is over my stove!

Thanks so much for sharing! You make a good point about RoseRed Homestead. I love her! Some people take issue with her test of the Presto, because she used more meat than the recipe called for. But yes, I had that in the back of my mind as well. Speaking of RoseRed Homestead, I recently re-watched a video of hers on how to make your own steam canner. I had a lightbulb moment of how you can do the same process in the Nesco (in a way that is different from what most people who steam can in the Nesco do). So now I feel more comfortable with steam canning in the Nesco, since I now know how to do it in a way that fits with how the USDA says to steam can. I've made a video on it, and will publish that soon. So stay tuned! Glad to have a likeminded person on board!

I think this is it - though I'd have to watch it all the way through to know for sure: ua-cam.com/video/Ld0WiqjzW-c/v-deo.html. If it's not right let me know and I'll see if I can find the right one.

I have a stove top steam canner that I use for waterbath canning. Like you I was uncomfortable using the Carey/Nesco for something not approved by the manufacturer

@vickikenton5439 "SMP" has a link below in the replies. Safe canning everyone 🙏 ❤️

I'm so glad the timing worked out so well for you! And thanks for your kind words about my videos. I appreciate it!

Sounds great! I'm thinking about picking up some cucumbers. Not sure if I will make quick pickles or can them. I think quick pickling is the way to go for ultimate crunchiness. I'm also considering canning some dill relish, because the crunch won't matter with relish. I get hungry just thinking about it!

@@StockingMyPantry a local restaurant makes refrigerator pickles and they are so good! I want to make fermented ones for starters. Are they really ready to eat in a week? I saw a video that implied they would be done in a week. I thought it would take a few weeks like sauerkraut.

I also would think it would take more than a week. My guess is that it depends on how "puckery" you want them to be. It could be a week is the earliest. You'll have to let me know how they turn out!

@@StockingMyPantry I agree! I checked my book by Melissa K Norris and her pickle recipe said up to 10 days. (I was thinking that it would take as long as sauerkraut but that would probably make mushy pickles.)

@@rhodasmith2195 Thanks for letting me know what Melissa's book says. How do you like her book? I'm always looking for new books to add to my collection. :)

Thanks for sharing! Stay tuned for a video that I'll publish soon. I had a lightbulb moment about how to steam can in the Nesco in a way that fits with the USDA guidelines for steam canning. I'm 99% sure that doing it the "non USDA way" is probably fine, but I'm happy to have figured out a way to do it according to the guidelines. I'll publish that video within the next few weeks, so stay tuned for that. I will say that this morning, I just canned some tomatillo salsa using steam canning in the Nesco for the first time, and it worked great! I'm hooked! There will be no going back. :)

@@StockingMyPantry steam is steam the degrees isn't going to change. Guidelines = a piece of advice/ general rule it's not the be all end all. They can't really give advice on things they themselves have not tested, but I digress. I will continue to steam can in my Nesco, my IP, and my stovetop PC all three work just the same.

I absolutely agree that the "rules" are just guidelines, but I also feel that if you can follow them, there is no reason not to. I totally support you doing it "your" way even if it breaks the rules according to the USDA. But since I've figured out how to do it in a way that fits with the guidelines, it's what I'll do.

Hi Missy, my apologies. I just realized that I didn't respond to part of your comment, and it's an important one. You mentioned "can't really give advice on things they haven't tested." But they have tested steam canning. Just not doing so in the Nesco. But there are general steam canning principles, based on what they tested, and you can apply those principles to steam canning in the Nesco. I also agree with you that the principles are the same whether your steam can in the Nesco, IP, or stovetop PC, but most people aren't following the principles. Hopefully some day the Nesco company will put out their own steam canning guidelines. That would help a lot!

I follow the steam guidelines page six in my Nesco booklet.

That sounds delicious! I need to get back into making homemade yogurt, because it's so much better than store bought!.

You are so welcome! Hope you enjoy it!

I'll look forward to hearing how you like them! What you described is fine. It's possible what is above the liquid will discolor, but that won't hurt it. I would eat the ones that have that the most like that first, but again, as long as they stay sealed, they'll be fine.

We had them for dinner and my husband loved them. We are making more tomorrow. I love the lemony flavor.

So glad to hear that! We also love them. The lemon flavor is the best! Did you grow your green beans?

@@StockingMyPantry we got this bunch at farmers market. We had hail and had to replant our beans and tomatoes. Tonight for dinner we also had strawberry lemonade slushies blended with ice. So refreshing!

Sorry to hear about the hail. I have to buy mine as well. We don't have much growing space, so I mostly buy the food that I can. It's still delicious, though! I'm glad you enjoyed the strawberry lemonade slushies. People who don't can don't know what they're missing! We just ate some nectarines that I recently canned. So good! I'm going to keep an eye out for more on sale, because we're going to go through the ones I already canned in no time!