Addressing Canning Fears PART 2: Pressure Canner Exploding 💥

Modern canners have come a very long way from those of our grandparents.

There are 6 total safety mechanisms in place for my Presto dial gauge canner:

1. Metal lid that twists and locks into place

2. When pressure builds, a locking mechanism pops up and locks the lid into place so that you can’t unlock it until the pressure drops to a safe level

3. A steam vent pipe in the lid that allows steam to escape.

4. A pressure regulator that fits on the vent pipe. The regulator is used to both build and release pressure. It is typically set to 15 pounds of pressure. It will allow pressure to build until the canner begins to rise above 15 lbs, at which point the regulator will rock and slowly release steam to help keep a steady pressure at about 15 pounds inside the canner.

5. The dial gauge - this reads the pounds of pressure inside the canner. Although it doesn’t actually do anything, it allows YOU to do something. As long as you are in the vicinity of your canner while canning, you can keep an eye on the gauge and easily tell if pressure is building too fast or too high. If it is, adjust the heat on your stove.

6. If all else fails, there is a secondary steam release in the lid. This is blocked with a silicone plug that will blow off if the pressure becomes too high. If you were to see steam coming out this hole, it would be your sign to immediately turn off the stove and check your vent pipe before canning again.

Every time I have read an article on a pressure canner exploding, there were very obvious signs of negligence. As long as you are following the instructions, your canner is not going to explode!

I have a simple step by step online course that teaches everything you need to know to water bath and pressure can without artificial preservatives and sugar. You can start today, go at your own pace, and you own it for life! The course is 50% off for a limited time:

https://www.homegrownallyear.com/food-preservation-course

Most Popular Recipes of 2024 #1 - SPICY WONTONS. You guys love the tongue depressor method for folding wontons! Spicy Wontons are like the spicy younger siblings of dumplings, packed with savory meat and drenched in bold homemade chili oil sauce. I used to make hundreds of wontons everyday using this hack my mom taught me! Wontons is something I grew up eating, and I am so glad you love it as much as I do🤍

Earlier this year, I started making videos and was hoping that I can get 10K followers by the end of the year. I was not making much progress until this spicy wonton video. I still cannot believe there are 85K+ of you here, and it blows my mind how much can change in less than a year. Thank you for following along. I can’t wait to share more delicious recipes with you next year!

Comment RECIPE if you want the full recipe delivered to your DM.

Note: This recipe makes about 40-50 wontons.
Ingredients:
1 pack (50) wonton wrapper
200g ground pork
1 tbsp soy sauce
1 tbsp sesame oil
2 tsp ginger, finely grated
3 clove garlic, minced
1 green onion, chopped
1/4 tsp salt
1/4 tsp white pepper
1 large egg
Chili Oil (store bought or homemade)

Homemade chili oil recipe:
2 tbsp soy sauce
1 tbsp black vinegar
1/2 tbsp chili flakes
1/2 tsp chili powder
3 clove garlic, minced
1 green onion, chopped
2 tbsp hot oil

Directions:
1. In a large powl, combine ground pork, soy sauce, sesame oil, ginger, garlic, green onion, salt, and white pepper. Use your hand to mix thoroughly until all ingredients are well incorporated. Then add the egg and mix again until the filling forms a smooth and sticky paste.
2. Use a tongue depressor or wooden stick to scoop 1 tsp of filling and place it onto the center of a wonton wrapper. Use your other hand to wrap the filling around and make a fist to seal the edges. Slide the wooden stick out and repeat the process with the remaining wonton filling and wrappers. Alternatively, you can use a spoon to scoop the filling.
3. To cook the wontons, bring a large pot of water to a boil. Stir gently with a spatula or spoon, and cook until the wontons are floating to the top. Transfer the wontons to a bowl, add chili oil/sauce, serve hot and enjoy!

Fermented Ginger Bug Probiotic Starter 🫙🫚

For me, Autumn is a time for preservation and fermentation, ensuring I can store and prolong the shelf life of the summer garden harvests to use throughout winter. 🫙🍅🌶️🫚

And with only three ingredients, a ginger bug is one of my staple starter cultures as it’s just so easy to make. 😊👍🏻🫚

First, I chop or grate the ginger, leaving the skin on as it contains the beneficial bacteria and wild yeasts we need for fermentation. 🫧🫙

I use organic or home grown ginger if possible, as conventional types are often treated, and only use filtered water as chlorine kills the good bacteria. 😕

I mix that with unrefined sugar and water as a food source, shake well, remove the lid and replace with a cotton cloth, or something similar, and place it at room temp or above for 24 hours. 🫙👀

I then feed the ginger bug extra sugar and ginger daily for around 5 days and as the bacteria and yeast continue to consume the sugar they emit more and more carbon dioxide in return, which creates all the bubbles. 🫚🫧

My Ingredients
To a jar I add:
6 tsp of shredded or chopped ginger (with skin on)
4 tsp of organic unrefined sugar
Top up the jar to around 3/4 full with filtered water
Then add 2 tsp of ginger and 2 tsp of sugar daily for 3-5 days.

The ginger bug can then be used as a starter culture for making wild sodas and more, and any left overs can be stored in the fridge to slow down fermentation and prolong its use. 😊🫙

I’ll be sharing my recipes for using the ginger bug in further videos that will be coming soon, so keep an eye out for those and let me know if you’ll be making one? 😊

#probiotics #gingerbug

Water the babies! 💧💦🍇🍓🫐🍋🍊🌶🍆🥒🥬🥦🌽🥕🍒🍑🥭🍍🌱 Spring Gardening 👩‍🌾 2025 is Mandatory #Homework

Have you’ve begun????

BASED

EXTREMELY BASED

EXTREMELY ULTRA BASED