Pressure Canning For Beginners!

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As of this writing, this is THE MOST POPULAR pressure canning video on YouTube. Pressure canning can be done virtually anywhere, by anyone. I’d HIGHLY recommend everyone to get a pressure canner, and learn how to home-can their own fresh garden produce! There’s nothing like stocking your shelves with food you’ve grown yourself or picked locally.

Pressure canners are needed to can low acid foods, such as meats, seafood, and most veggies. If you are going to make a combo of high-acids and low-acids (like a soup or stew), you’ll need to pressure can it. Your recipe will tell you whether you need a pressure canner or a water bath canner. Water bath canners just don’t get hot enough to kill the bacteria present in low acid foods.

Also, I wanted to correct something I said in the video. I mentioned that I thought the canner held 14 pint jars, but it’s actually 19.

Although they might seem intimidating to begin with, pressure canners are safe and easy to learn to use. If I can do it… I know you can do it, too!! In this video I demonstrate using an All American 21 1/2 qt. pressure canner. I love this model because it does not require a gasket which would need to be replaced periodically, as other pressure canners use.

If you’re interested in learning how to use a pressure canner, or would like to watch somebody demonstrate how to use one before jumping into the world of pressure canning on your own, then this video is just what you’ve been looking for.

I hope you find it helpful. Please don’t hesitate to ask any questions!

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About Kendra 1103 Articles
A city girl learning to homestead on an acre of land in the country. Wife and homeschooling mother of four. Enjoying life, and everything that has to do with self sufficient living.


  1. I love that you posted a video 🙂 you should do that more often (it is nice to watch a video instead of reading late at night -which is when I steal time because my little one is in bed lol)

  2. I’ve got the same canner, and I usually vent it for 10 minutes once it’s got the continuous steam column before adding my weight. My elevation’s around 2300ft though, so everything’s 15lbs of pressure. I know some folks [at lower elevations] tend to forget that particular detail sometimes (that it varies).

    Oh, and the pint jar thing – that’s only using the regular mouth/skinnier ones. I haven’t been able to finagle more than 17-18 wide-mouth pints in that sucker. Maybe that’s just me, but I’m usually the master of packing stuff as tight as possible in whatever (rubbermaid totes, the car trunk, canner, whatever).

  3. Thanks for the beef stew recipe for canning and the video. Did you have a chance to check out the “re-planting celery” information? Mine is growing like crazy, must be the heat in PA this week. P.S. My kitchen has roosters too. My 11 yr. old grand daughter says “Well, we know what to get you for special days … anything rooster”. A few weeks ago she went shopping with her other grandma and found a rooster apron on her own. They can surpise you with the sweetest things. Love that child!! Thank you again for all you share with us.

  4. For new people learning to can it should be noted that the USDA recommends all canners steam for 10 minutes when venting for vegetables and for some meats and fish varieties 30 minutes of steam venting is recommended before placing the weight on the vent tube.

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