I love how you keep those little moments in when you’re being silly during a video. Makes you so much more relatable and fun to watch! I’m fairly new here maybe a couple months in and have learned soooo much on how to do this safely and giving me the confidence to do it myself. Thank you Pam and Jim for everything you do!
@@RoseRedHomestead Ive been doing this for weeks - vac seal flour (boxed) and vac sealing dyhrated stuff - how long do dehydrated veg last in jars please?
I love the silly moments too !!!! I also love her serious nature as she is educated and does many trials to tests things herself, which is very time consuming, so she can teach us the safest way to store food, not only for safety but also so we don’t waste time and money on ruined products 🥰 I so appreciate her concern for safety and willingness to share her knowledge with us ……and let us see her silly side 🤣
How ironic. I saw a video of someone oven canning, and was interested in trying that method. Your video was right under that video and I watched it. Your video was very helpful and I've been following you ever since. Thank you and Jim for ALL you do!
Yes, I seen that video too….Talking and showing us how to show us how to dry can. That video should be taking down. It’s misleading, it could make a lot of people sick or even kill them.
I had seen a couple of dry canning videos some time ago, and I was just recently contemplating dry canning some things, and then this video was suggested. So glad I watched! I didn't even know about this channel when I watched the other videos previously. I feel like it was a bit providential that this was recommended when it was. 😊
@@charmc4152 YES! Same here!!! I have canned for a few years but mostly froze my veggies. I had never heard of that oven canning. I had never heard of vacuum sealing in jars either. I've come a long way I 😆
I’m in the U.K. and I find it frightening what is happening in the USA and I know it will follow suit here and around the world. Thank you Pam and Jim for helping us to be ready safely. I’m so grateful to you both for educating me,, I have learnt so much from you. Again , thank you xx
Because of you we just purchased 50 lbs of wheat, rice, beans from Azure. Thank you for pushing me along. We have talked about food shortages for years and never made the move.
Love your blouse! I am a retired RN and new to pressure canning and vacuum sealing. The hospital I worked at followed evidence based practice. The first time I watched a video on oven canning I had a gut feeling that it was not safe. Too many ways of contamination. You follow evidence based ways of food storage. Thank you so much for sharing your knowledge.
I mark all my pre-used lids with a permanent marker (X). After I wash them of course. That way I know with a glance that they are the ones to use on my dry goods that I vacuum seal in a mason jar. Hubby “helped” me once by mixing them all up-so lesson learned. Great imfo, thanks for clearing things up.
Pam I have been buying Classico pasta sauce at Sam’s in a 3 pack. The jars say Mason Atlas. I have been saving them and using them for my dehydrated fruits and vegetables. I vacuum seal them with a mason lid.
We started saving all of our glass jars. Pasta sauce, pickles, olives, etc. Some of those jars can be fitted with regular or wide mouth lids. I haven't canned with any of them yet, but looking forward to experimenting.
I have saved all my bigger glass jars for several years. But never tried to can with them, im afraid they would crack or something under pressure? But I do put stuff in the freezer in them. Like soup, or cut corn off the cob, I just cook it like usual and then but in jars while hot and let them cool completely then freeze. Does anyone think this is not safe?
@@kimcollins9462 what aspect of safety are you concerned about? I wouldn't think the jars would break since you're cooling them first, and I would think freezing the food in them is safe as well. I would only wonder about freezer burn. I also save all good quality glass jars for food storage. I would think jars that go through a heat processing cycle for its original product would be safe for canning. But I've seen before not to trust them? That doesn't really make sense to me, but as of now I'm just using them for vacuum sealing.
@@kimcollins9462 if the jars seal properly I would not waste my freezer space for that. They should be able to stand alone. My freezer space is very limited so I pressure can and vacuum seal as much as possible
Your joke about a botulism spore going by made me laugh aloud! My dog was very confused. 😄 Thank you SO very much for this video! I didn't know I could use my vacuum sealer on jars! You are a lifesaver, Rose! Thank you too, Jim!
We have a cousin in Texas in the Texas panhandle. He said that everyone is selling off their cattle because they have no food. Fields are so dry that there is nothing for them. Plus their water source is drying up. He paid $95 a bale for hay so that he can feed his cattle. Doesn't know how long he can continue to do it. This is going to hurt all of us.
I’m not far from there. It’s been an incredibly hot summer. My garden snd grass have burned up even watering every day. That on top of everything else going on. Frightening.
Us up north are buying beef on hoof. We've had a great hay harvest year. Increasing herd size & getting on processing wait lists. We need small processors!! 😊
Pam and Jim, in these uncertain times, your knowledge, your desire to share and educate, your honesty and energy, actually causes me to tear up from time to time. You have given me the confidence and inspiration to press in to this. Thank you so much-so appreciate you. Jim is a top rate video man too - no vertigo watching your videos, really appreciate that as well 😉. Sincerely, Terry Zolnik
This is Charlene! I affectionately refer to you as my friend, Red! You are a breath of fresh air. My husband and I love your explanations and the thoroughness you provide to your audience! When I jump channels and hear someone else say something contrary to you (and they don't offer the knowledge you do) I say out loud - "NO NO NO - Red says that is our enemy!" My daughter chuckles. :0) Keep up the amazing job! You are truly an inspiration to us all.
EVERY video you produce has taught me at least one thing if not several. Seeing your 2002 grain bin blew me away! I have doubts that you cancel out; cannot thank you enough! Pam and Jim, you are saving more people than you can know. TY!!!
I hope you captured that loose spore flying around in your kitchen- LOL. You are too cute, Pam. Don't ever change your sense of humor, dear lady. You are an absolute treasure !
I have been able to repurpose commercial jars for vacuum sealing. If you use a chamber style vacuum sealer you can place the jar inside. Alternatively you can purchase a vacuum chamber pot (commonly used for degassing epoxy) and use a vacuum pump like those used in automotive air conditioner repair. Prego sauce jars are perfectly sized to hold a 1 pound bag of beans and I have many that are over a year old and still sealed perfectly.
You saved me from watching tens of hours worth of other people's videos and corrected some egregious errors being taught even by some LDS preppers, especially regarding the use of oxygen absorbers (& desiccates). I watched and ruined too much food watching one of them whose name I won't mention bcuz she has some really good info out there too, but her video on when never to use these things is very confusing and erroneous. I made ghee with you and canned vegetable soup, chicken and other things with you. Thanks for being my long distance cooking, preserving companion. I have to give credit to your wonderful husband, sisters and daughter. God bless all of you.
We canners need to stop using the word "canning" with processes that are NOT actually canning! I think using the proper terminology and correcting the terms would help a lot. So dry canning would actually be "oven sealing" for example. I do not think any heat sealing is worthwhile because heat degrades the products you are sealing into the jars. So ,folks, gets a vac sealer!
People have stored dryed foods in jars for 60 years that I've known about. You can call it whatever you want. Not just family, but everyone in town does it. Many cannot afford mylar, oxypaks, & foodgrade buckets. Storing it with any means available.Also, in the southwest US, weevils, other bugs, get into foods but not in a jar. Rodents can eat thru a foodgrade bucket. These dry foods, like, rice, flour, oatmeal, cornmeal are rotated constantly throughout the year. Flour used to come in a 5 gallon square can. So did honey. My mom's honey turned dark, even kept in a basement, so she wanted my dad to throw it away. He tasted it & said it was good, but she didnt want it black so out it went. Many people put their flour sacks in a freezer for a few days, many keep it in there or their fridge permanently. So whether the germination is killed by the oven or the freezer, at least you have something to eat for a few months. Pinto beans do not store well no matter how you do them for longer than a year. They become so hard you can't even grind them for a flour or powder. (Yes we tried).People can read the stats or check all the research you want, but each climate is different & to store food you have to do whatever you can where you live, & by the means you have available at the time. Sure, more technology & science is available, but just like waxing the top of jams & jellys, many things done to preserve food for the last hundred years or more still works, salting meat for instance, or smoking it. It will work! I wouldn't want anyone to be discouraged to store Whatever they can by whatever means necessary. People are thinking Short Term Storage today to get through this financial crises. Build a couch with cases of canned (in cans, not jars) food, put cushions on top. I've seen people do this, and store food under beds(I still am). Store what you can. Store what you eat, & eat what you store. If rotating constantly you'll be just fine.
So relieved to have found your videos! My mother canned all the time, but I never payed attention to how she kept us all safe. Now I am trying to prepare for my own family and understand the importance of safety every step of the way. Thank you!
Great update on oven canning. I was leary of it but you knew exactly why. This is why this channel is my go-to when I'm getting food safely stored. Thank you for all you do !
Many, many years ago, people actually canned in the oven. People actually died or were maimed doing this. If they opened the oven and someone opened the door letting in a cold breeze, the jars could explode covering them with scalding product and glass. I wouldn’t be surprised if dry products in jars might also explode. I wouldn’t take a chance.
Thank you for explaining the oven canning....thank you for saving us from the ones that don't know what the heck they are doing by canning in the oven....it sounds crazy. You are my go to for any information I need or want to know about food prep. You rock Pam! Love, love your videos. Blessings to you and your sweet hubby.
I just watch your canning peaches video. I would like to tell you that you explain so well .I'm really a beginner in canning but I was always around it with my mother but never got involved with the canning .I always was the prepper you might say.. but I wanted to let you know that you are the kindest person to explain each part . Thank you Mary ,from Tennessee
i store my rice in a similar way that you did your rolled grains. My rice has been in a cooler with a tight fitting lid. no oxygen absorber no silica packages, not bugs either! sometimes I think people really over thin, things. Great video Pam and John!
Pam you are my favorite TH-cam presenter! I have learned so much from your videos! I have shared them with my friends group and they are following you as well❤️😊
without going into details of the full conversation, my nephew told me that his mom and sisters had been dry canning. Oh mercy, I told him to tell them to stop that and why I felt like it wasn't safe. I told him they should go into together and get a vacuum sealer and the jar attachment if they did dry canning and explained how i do my dry canning. so much easier. thank you so much for the video.
My wife’s grandmother had that same rye sense of humor and laugh. Oh how I loved talking to that woman. Thank you for an unintentional but much appreciated memory Pam. Bless you.
Excellent. Loved that you tested the germination rate on dy canned food. Have you considered doing a video on germinating grains to show people how to do this and perhaps some science on the additional nutrition this produces? Perhaps you already have. Anyone, thank you. This is a great video.
Honestly I just trust you. When it's below freezing in the winter, I put my buckets of dry food outside covered with a tarp for a few nights to kill bugs.
I lean into what I learn here, and I appreciate how extensive Pam's food preservation tips are, but I find some of the other channels that share people's experiences with water bath canning and Amish canning techniques interesting too. As someone newer to home canning and food preservation, I'm not brave enough to try some things I've seen presented elsewhere though. I feel more comfortable with explanations that discuss the science behind things. I also find the adversarial, "in your face" tone used by a lot of self-described "rebel canners" somewhat off-putting.
I am all for killing the bugs and I like the idea of the freezing method but then aren’t the bug remains or, as mentioned in this video, the eggs still in the food? I’m new to canning and food storage and I agree with the other person that my favorites so far are Rose Red and Alaska Prepper. And Whippoorwill Holler😊
Thank you Pam for setting us straight on all that is considered food storage. I have a lot of confidence and respect for your knowledge and they way you share it with us.
Thank you two for the videos that are very informative to our protection. Not only do you tell us it's not safe, you also explain why it's not safe. I love the science part of It. It is deeply appreciated.
Pam, many thanks to you and Jim for your invaluable videos. I am so glad that you did this one! I am also happy to see that we can store dry goods in their original packing, in larger plastic containers!
Thanks for the video! Please consider a video on which oxygen absorber sizes to use in different size jars. I have learned to trust your information and I thank you and Jim for your efforts.
Thank you for sharing this information again. I have not and I never was interested in oven dry canning but so many other people will benefit from this info. I appreciate your approach to food preservation with safety first in mind. Also, attention to retaining as many nutrients as possible. No point in doing all that work and expense to process and store dangerous or dead food. Thank you!
When I first started canning a friend canned her tomatoes in the oven. Yikes! She had been doing that for many years. I am glad I did my research and didn't do that.
I love the learning about the science behind why you do what you do. Thank you for your common sense commentaries. I have really learned a lot about food safety and preparing for emergencies. I always look for your new videos and even go back to something I have already watched.
I recently discovered your channel and am reviewing your earlier posts to better understand how to do things right. You are very thorough in your presentation and make it so easy to understand the process you are demonstrating. I so enjoy watching you actually trying things for the first time, just like me, not knowing how it will turn out. I have leaned a lot. Thank you so much. Stay safe and well.
Thank you for this information. Awhile ago I tried oven canning but then figured it was labor intensive. I went to vacuum sealing after I watched your original video. Do to storage space shortage, live in Florida so garages and sheds are out, I started to seal dry foods (rice, beans, etc..) in vacuum sealer bags and then into Gama Seal buckets. When I see something new to me, I check to see your take on it. Thanks again.
So glad I had the intuition to start storing food in the spring/summer of 2019 pre-pandemic and never stopped. Learned to dehydrate first, then took on canning. I can’t imagine going back to NOT being prepared. I appreciate everything you have to offer even if I wouldn’t particularly use it. It usually sparks inspiration to try something else, lol. I just pickled watermelon rind (amazing!), watermelon rind candy, and am currently prepping watermelon rind for canned preserves (water bath). So glad you tested the electric canners since I’m only one person who’s actually pretty lazy. The IP Max has not let me down. ❤️😘
I began visiting food banks (due to Actual Need) around that same time, and continued visiting them, as my husband and I were homeless (and I was pregnant) during the worst of the pandemic, and during that time I learned from these food banks (especially the government-funded ones, more so than the private ones in churches, etc.) have such a surplus of food that they told me to come even more than "the maximum" (this particular food bank is/was only open on Fridays and they told me, people are only supposed to come once per month, but they've been telling people to come in any or all Fridays because otherwise too much food is wasted.) I used to be embarrassed about "needing a food bank" and I used to think that I was taking food out of the mouths of those even needier than myself. But they all tell me that they exist to help people. I especially like getting the day-old produce and canning with it. I've made apricot jam, dried herbs and food bank eggs, made peach-tomato salsa. We currently have food bank blackberries in the freezer, as well as lots of meat, some of which we canned and some is in the freezer. Don't overlook food banks as a free prepping source.
Absolutely agree. Heat does so much damage to viability & nutrition. Freezing a little better but only so much freezer space & requires electricity. Agree with below....vacuum seal it!
I really love the way you teach. Thank you. In response to your question as to why repackage dried foods: I live in the country in the middle of a field. The original package is basically ok against most pests, but mice, rats and other mammals can chew through plastic. Vacuum sealing is also one way I store dried foods. Thank you so much for alternatives to oven canning.
Hi Pam and Jim hi 👋 Thank you for all of the terrific videos y'all make - one of my favorites was the "grit" video... you're a fantastic educator and a joy to watch ! I love the double burner & pan you have for you're water bath canning station too ! I'm looking to find the same sort of pan for my propane grill👍 Thank you Jim for the great camera work, you're a gem ! Be well ! 🦋
Did anyone ever tell you how adorable you are? And spontaneous when you shot the pictures of the roadrunner and talked about spores flying around in your kitchen I cracked up you are just adorable
I just love watching your videos. You explain so thoroughly. I don't often comment, but I do watch. Thank you for the explanation. I store my flour in mylar, still in the original bag, with oxy absorbers. I never liked the idea of the dry canning either. I also store many things in the canning jars, vac sealed, and usually with an oxy absorber. Maybe over-kill. Thank you for your wonderful presentation.
My husband came home from work yesterday and talked about a friend sharing a video on dry canning flour (I'd seen it, but hadn't watched) I told him absolutely not. I knew it was not USDA recommended, plus I know that most ovens do not have uniform heat. My own has hot spots, so there is no way that every jar would heat the same, even if I were inclined to try it. Thank you for reaffirming my opinion on that! Depending on freezer space, we'll freeze our flour/cornmeal/bisquick, etc for a few weeks, then let it come back to room temp and store in airtight containers, in original packaging or not. My main canister holds about 25 lbs and will last over a year, and not one bug has ever shown up. Our beans, sugar, rice and wheat are in original packages in 5 gallon buckets with gamma lids. Never a problem there either.
I’ve been water-bath canning. Haven’t been able to pressure can 13:3913:40 as I have a glass top electric which does not keep a steady heat which is needed for pressure canning. I have for some time vacuumed my dry beans, rice for some time. I freeze the product for a week, then I let it dry from being in the freezer so no moisture is there. Then I add an oxygen absorber and sometimes a moisture controller and vacuum the jars. I’ve been happily preserving this for some time. So glad you’re explaining the how and why’s for others. Thank you
Thank you!💯 I have tried the oven method, but it did not make sense to me because of losing nutritional value. I was so glad when I learned that it was unsafe. I didn't care either way, I never wanted to do it again, it takes too many jars, it's too hot, and really I felt like it was a waste of time. Once I came across mylar bags and oxygen absorbers, I was truly grateful, despite the amount of work it can become when storing food in mylar bags.
Always consult one of your videos before canning something new ( or old.) Have been canning only 2 years but already feel confident about safe canning after viewing your videos
I feel like every morning i am going to 'school' because of your videos and I LOVE it :) One is never too old to be learning new information. Have to say that blouse is absolutely gorgeous Pam. :) xxx
Thank you so much for this very informative video. You sure dispelled a lot of questions I had about storing dry beans. I also like the vacuum canning idea as I live in a very hot and humid environment, I think it will make my flour so much easier to store. Love learning from your years of experience.
Y'all are awesome doing such a wonderful job in educating newbe on safety in food preservation. Just this wkend I showed my son one of your videos on sourdough, one that he had already started, but' of course I just had to show you off, and off I showed. Thank' you and Jim on more wonderful videos.👏👏
I've got a few folks that I know or that I watch on YT that I've shared either your videos or at least the name of your channel BECAUSE you share the science behind it!! Oh and I just got the USDA Home Canning guide to add to my canning library because you recommended it so thank you for all of your recommendations.
I am so happy , that you tell people the mechanics and biologics of this!! i bought a vakuum box with a pump and so i can bring a certain vakuum to my dry goods that i want to store, in Glasses , in germany we mostly use "weck jars" and that works so great! no heat for my rice, beans or lentils..
I just love your videos! I have learned so very much from you, and I suspected that you were quite educated. I have a Masters in Science so now I know why I am so drawn to your videos! Thank you so much for the research that you do in order to aid the rest of us who want to learn all that we can about the canning, dehydrating, and food storage processes.
I'm glad Pam said we could use dried beans, rice and lentils to grow. I tried this year with dried pinto beans. I sowed the seeds in a big pot. They grew and I have beans growing they look just like green beans. I'm not sure what yield I will get but it's amazing that a store bought dried bean grew into a huge plant. I've been saving pepper seeds, tomato seeds, any vegetable seeds on store bought veggies. I cant save seed from my garden because they are cross pollinated. If you want to grow food get creative and experiment. I will be growing food indoors in the winter, some vegtables do not need much room or much sun such as lettuces. I love vegetables and am worried produce will be hard to get soon. I also reuse my potting soil in my container gardening. I just add organic fertilizer, everything grows perfectly. I do bury leaves in the containers in winter thinking they will help add nutrients into the soil. I hope this helps someone. Thank you Pam for all the wonderful information you provide!
Just a quick comment re:"I can't save seed from my garden because they are cross pollinated." You can! The offspring won't be the same exact variety of what is growing currently, but you will still get the same crop. Almost all crops have some level of cross pollination, the seed company just controls what grows with what to produce the same results (the store-bought variety) each time. With squash, you may get some interesting new variety, but they will all be edible. As long as you like what you grow now, chances are pretty good you'll get something that you'll like later.
@@adrabruzzese7610 Yep! Green beans are immature seed pods, so if you want dry beans/seeds just leave the pods on the plant until it turns dry and brown. Beans and peas are mainly in-breeders so the seeds you get from them will mostly be the same type (some beans are better as green beans while some are better as dry beans) although it is possible for them to be cross pollinate and have offspring with slightly altered types if the plants're planted within 6 inches of each other (this is a less than 5% chance of happening, though). In general, all common beans can be eaten as green beans, fresh beans (taken out of ths bean pod when it's more mature than the green bean stage but not yet brown), and dry beans, so even if they cross pollinate it's still fine
Most of the seeds I have saved from store bought veges will not sprout- that tells me everything I need to know about the designs on our food supply. I will be saving all the seeds I can from my heirloom plants.
I have been gardening and canning since 1975, but have not tried dehydrating ( except making venison jerky) until I saw your videos and knew I needed to get a larger dehydrator and get to work! Thanks so much for all the tips on dehydrating eggs, veggies, etc, and how to store long term. I appreciate that you explain why, just because it makes more sense to me...I’m one of those have to know why people, lol I just got finished dehydrating frozen peas and mixed veggies and vacuum canning. I dehydrated eggs several times last winter...so I feel like I am getting ahead of the prepping game. So thankful for you and everyone that has taken time to teach us the right way to preserve food!
Thank you for reposting this video. I am new to food preservation and am trying to learn all I can as well as the science behind it all. I was interested to learn about your background because you are always so knowledgeable and explain everything with such great detail.
Your video popped up after I watched another TH-cam video on dry canning. Thank goodness you made this video to debunk bad and potentially dangerous advice. Botulism is no joke. I subscribed to your changed many months ago and am happy to have your history of videos available today. THANK YOU
I absolutely love my Geryon vacuum sealer!! Has great reviews and the price us reasonable. Thabk you for your educational advice and thank you for your husband and his awesome filming 🎥
Tfs! I would feel just so horrible if someone got deathly sick or died from something I canned. I don't think I could deal with that. That's why I love learning from Mis Red and Mr Jim! Please stay safe and sending hugs to you both 💜🙏😎
Unfortunately those were some of the first videos I saw when I first started learning to store food for long term. I did crackers & flour but after learning more and more during the last 2 years I decided not to dry can anything else. Each to their own I guess, they say it works for them, so I will do what is most comfortable for me. Thanks for your video.
Thank you so much, Pam and Jim, for taking the time not only to research dry canning but also to try it out yourselves! I find your explanations so complete and accessible, not to mention thought provoking. Even when I think I've got a good grasp of s topic, I always learn something more from you.
Pam -- if I missed this I apologize. Canning jars are manufactured to handle moist heat -- not dry. Learned this years ago when I got my Masters in Home Economics. When Cake in a Jar / Bread in a Jar started I flipped my lid (so to speak). Love you and Jim and thank-you.
You are correct. But of course the amount of heat is the main factor. At a certain temperature the glass will break. Especially if the jar heats unevenly. If you think dry canning in an oven is bad, don't try heating something in a canning jar it in a microwave. I tried that once. Once! I do take pride in my ability to learn from my mistakes.
I have been a canner and some in dehydrating for many many years. I have followed your lead for canning meats, frozen veggies, repacking dry goods into jars as well as dehydrating more foods than I thought I could. I also learned quickly after seeing critters in my spaghetti that I need to put this in jars and vacuum seal the jar. I have found I prefer to vacuum seal jars with the brake bleeder kit. Loved that tip and demonstration.
I've seen many of those videos. A few times I've left a comment referencing the USDA article, I've gotten slammed. Now I don't bother to leave a comment and when I see one of those videos, I simply don't watch it.
I love watching these, especially as you have food safety qualifications - thanks heaps. I'm from Oz so never hear much about prepping here - except on US and Canadian women's u tube videos such as yours. I'm surprised that your supermarkets don't have long life prepped foods on sale. There must be a huge market for such goods. What do you think?
Thank you so much. I bought a huge amount of 1 pound packages of various beans . I have been so concerned about how to keep them bug free. I just have not been at all sure of what to do. You have really helped and I am confident that I can protect my beans from pests now! Will be wonderful to use my idle canning jars.
Well there you have it. Months ago I watched an oven canning video and immediately got busy... However, all I "canned" was 12 jars of rolled oats. They did NOT seal, and so I decided to seal them with the vacuum sealer. Now I have 12 jars of vacuum sealed rolled Oats in my emergency storage. I am debating if I should toss everything or better get busy and use the oats within the next 6 months. All the beans/legumes and flour have been frozen for 48 hours prior to storing. And yes, I store in buckets like you do.
I've been freezing mine 48 hours minimum as well. Then I heard someone say it had to be like a week and I got all worried, but the foods were all vacuum sealed before going into the freezer. I think that's good enough.
@@carlabythelake8162 There are just so many suggestions online. I feel that if meat freezes overnight, surely beans would freeze within that window also. I do the 48 hours (just to be sure) freezing to avoid bugs from hatching. I did occasionally get those annoying weevels in my kitchen pantry. But since doing the freeze, I have not had any issues in many years.
@@melfitch2088 No worries, the oats were only "oven-canned" 4 months ago. I have now transferred them to mylar bags and vacuum sealed. I plan to use these oats up within the year.
I'm told that when a grain is "rolled" (smashed flat), the insides of it are exposed to oxygen, which not only decreases the nutritional value but oxidizes the oil in the grain so that it becomes rancid. For this reason, steel-cut grains are better than rolled, and whole grains are better than steel-cut. You have stored rolled grains for many years; have you noticed any rancidity?
Pam lives in a very dry climate & seems to have no problems with rolled oats. I live in the very humid mid Atlantic & occasionally-but not often- get some rancid rolled oats. It’s easy to avoid rancid foods by smelling before using. I plan to get a vacuum sealer soon. It’s possible to buy flakers and make your own rolled oats from whole oat ‘berries’. I grind wheat for flour but don’t have a flaker. I like Pleasant Hill Grains for grains and mill type products.
I’m delighted to have found this channel. I’ve learned so much! I really appreciate the precise explanations and science evidence. Knowing why is so much better than just knowing how. Thank you for everything you are doing to educate people like me.
thank you so much, Pam&Jim! always so clear and helpful! 👏one question: before undersealing dried food in jars may I add a few grains of rice against moist? Grazie e ciao from Italy 😊🌿⛵
Gosh it feels like I’m back in school. This old city gal is learning from this woman. I play these little videos over and over again. I swear I learn more and more each time I watch these. Thank you.
It is great hearing someone talk to my level. You do a good job of limiting scientific jargon without over simplifying. I subscribed. My cousins keep telling me to stop using such big words. I will pay attention and learn from the way you describe things.
I remember watching this when it came out before. Good to revisit. Thanks ☺️ And wouldn’t the oven sealing method actually create moisture? When the food cools down in the sealed jar - doesn’t the cooling down process produce moisture? And then you get mold!
Thank you , Pam & Jim We just purchased a 25 pound of Rice & 25 pounds of pure cane sugar - but because Sams only had bleached flour for baking my own No knead Sandwich bread - Im going to purchase 10 - 5 pound bags of unbleached flour for baking . We have been stocking up for years , but i had emergency back fusion last Oct 17, 2022 & ended up with SEPSIS- I survived after 6 weeks of Rocephin antibiotics by IV & the orthopedic cutting away alot more infectious skin & debreeded my back , Im not walking straight anymore and only 57 yrs old . So my husband was doing alot after coming home from work . We had a pomeranian and he put her food on a box so was higher for me to reach & not bend . Well about 2 months ago we were like what are all these weird moths coming from each time i opened our pantry door ? Plus Im walking with a rolling walker , unable to stand up straight like before , so I couldnt look to see what was happening. Oh my goodness my husband came home went to get her some high quality food also . The 35 pound bag was infested . I cried after I looked up how to get rid of them . We lost alot of saved food . In my 57 years ive never had a bug invade my food . So we cleaned or I should say my husband & 2 granddaughters came over to help us . Bleached everything , vacuumed everything , threw away so much , I cried but cans & jars were ok wipping down . My son bought us the food saver with lots of bags , and now we are weekly now at the higher prices replacing staples but much higher compared to what I paid years ago . I did freeze 2 ( 5 pound bags ) last week , but what about the 25 pound of Rice from sams ? Should I just put in smaller bags & take oxygen out or freeze the whole bag 1st like i did the flour ??? God bless you for all your amazing content . Mrs josette Tharp Montgomery County, Texas 🙏 🙏 🙏 🙏 🙏 ❤❤❤❤
I got so nervous that I was doing something wrong when I saw your title to this video. I just put it in jars and vacuum seal, so I was super happy that all those jars I did was correct. I am super afraid to actually "can" for fear of poisoning my family, but your videos make me want to try, you explain things so well. But my new issue (or excuse for not trying yet..lol) is that lids say guaranteed for 18 months? I thought canning was good for something like 5 years. What am I missing? and a side note, I love when you put silly moments in your videos :)
They say that because it is the length of time the company will guarantee the seal, or how long the food will be at 100% nutritional value, look good or whatever factor(s) they measured.
I have not been fond of the larger sealers myself and recently purchased the cutest vacuum sealer. It is called x6, electric vacuum sealing machine and it rechargeable. It fits over the jar and you press a button and it seals in both wide and regular lids. It was very reasonable $10.98 you might like it. And it doesn’t take up space either.wanted to pass this on to you.
Hi Pam! I am new to your channel ❤, but I have been canning and freezing food for a couple of years on and off. I have a vacuum sealer and it has the extra thing on it for sealing there brand containers. My question is, I have never seen any jars or lids that you can do this with. Do you have a video I can watch or any suggestions? Thank you so much for all you are doing to help us all in stock up for what ever is going to happen. You are wonderful and I trust you. God bless you and Jim.
As soon as I saw this I invited a new neighbor over to watch this with me because she was recently telling me how several people told her to do the dry canning. I told her about your channel and mentioned you had done a video explaining the hazards. She was so happy to watch this and said she likes the science aspect of the information. We did get a chuckle out of you! Thank you
Not the right video but my question is: can you safely dehydrate canned veggies? It would be easier and save a lot of room if I could dehydrate those. Thank you so much🙂
Thank you so much for clearing up all my questions about dry canning! I really appreciate how you explain WHY these methods work or don't work. I am much less nervous about my dry goods now.
Once again, thanks a bunch! I have been wondering about "canning" beans by this oven method and am thrilled that I watched your video first. There's no point in doing what doesn't work. It's so important to teach the why of things and you do a great job.
That blouse and you new hair style are just beautiful!!!
I love how you keep those little moments in when you’re being silly during a video. Makes you so much more relatable and fun to watch! I’m fairly new here maybe a couple months in and have learned soooo much on how to do this safely and giving me the confidence to do it myself. Thank you Pam and Jim for everything you do!
Jennifer: Thank you. Yes, we are regular, ordinary people. Jim
@@RoseRedHomestead Ive been doing this for weeks - vac seal flour (boxed) and vac sealing dyhrated stuff - how long do dehydrated veg last in jars please?
@@RoseRedHomestead ❤️
I love the silly moments too !!!! I also love her serious nature as she is educated and does many trials to tests things herself, which is very time consuming, so she can teach us the safest way to store food, not only for safety but also so we don’t waste time and money on ruined products 🥰
I so appreciate her concern for safety and willingness to share her knowledge with us ……and let us see her silly side 🤣
Welcome Jennifer to a great community!
How ironic. I saw a video of someone oven canning, and was interested in trying that method. Your video was right under that video and I watched it. Your video was very helpful and I've been following you ever since. Thank you and Jim for ALL you do!
Yes, I seen that video too….Talking and showing us how to show us how to dry can. That video should be taking down. It’s misleading, it could make a lot of people sick or even kill them.
I had seen a couple of dry canning videos some time ago, and I was just recently contemplating dry canning some things, and then this video was suggested. So glad I watched! I didn't even know about this channel when I watched the other videos previously. I feel like it was a bit providential that this was recommended when it was. 😊
@@charmc4152 YES! Same here!!! I have canned for a few years but mostly froze my veggies. I had never heard of that oven canning. I had never heard of vacuum sealing in jars either. I've come a long way I 😆
@@ourcrazylife2952rrrirrrrrrrruaarrrouua😊rrro
I’m in the U.K. and I find it frightening what is happening in the USA and I know it will follow suit here and around the world. Thank you Pam and Jim for helping us to be ready safely. I’m so grateful to you both for educating me,, I have learnt so much from you. Again , thank you xx
Because of you we just purchased 50 lbs of wheat, rice, beans from Azure. Thank you for pushing me along. We have talked about food shortages for years and never made the move.
Love your blouse! I am a retired RN and new to pressure canning and vacuum sealing. The hospital I worked at followed evidence based practice. The first time I watched a video on oven canning I had a gut feeling that it was not safe. Too many ways of contamination. You follow evidence based ways of food storage. Thank you so much for sharing your knowledge.
Brenda: Thank you for using the evidence and canning safely. Jim
I mark all my pre-used lids with a permanent marker (X). After I wash them of course. That way I know with a glance that they are the ones to use on my dry goods that I vacuum seal in a mason jar. Hubby “helped” me once by mixing them all up-so lesson learned. Great imfo, thanks for clearing things up.
What a great idea! I try and keep my used lids separate but like you if I get help its really not help. 😆
I do that also
I have done that also. But normally I write on the lid when I use it for canning, the contents and date, so I would know it had been used.
Ty, such an easy solution. I hate rummaging through my lids sometimes.
Pam I have been buying Classico pasta sauce at Sam’s in a 3 pack. The jars say Mason Atlas. I have been saving them and using them for my dehydrated fruits and vegetables. I vacuum seal them with a mason lid.
I buy that sauce too! And I also use them for my dehydrated produce. 😁
We started saving all of our glass jars. Pasta sauce, pickles, olives, etc. Some of those jars can be fitted with regular or wide mouth lids.
I haven't canned with any of them yet, but looking forward to experimenting.
I have saved all my bigger glass jars for several years. But never tried to can with them, im afraid they would crack or something under pressure? But I do put stuff in the freezer in them. Like soup, or cut corn off the cob, I just cook it like usual and then but in jars while hot and let them cool completely then freeze. Does anyone think this is not safe?
@@kimcollins9462 what aspect of safety are you concerned about? I wouldn't think the jars would break since you're cooling them first, and I would think freezing the food in them is safe as well. I would only wonder about freezer burn. I also save all good quality glass jars for food storage. I would think jars that go through a heat processing cycle for its original product would be safe for canning. But I've seen before not to trust them? That doesn't really make sense to me, but as of now I'm just using them for vacuum sealing.
@@kimcollins9462 if the jars seal properly I would not waste my freezer space for that. They should be able to stand alone. My freezer space is very limited so I pressure can and vacuum seal as much as possible
Your joke about a botulism spore going by made me laugh aloud! My dog was very confused. 😄
Thank you SO very much for this video! I didn't know I could use my vacuum sealer on jars! You are a lifesaver, Rose! Thank you too, Jim!
We have a cousin in Texas in the Texas panhandle. He said that everyone is selling off their cattle because they have no food. Fields are so dry that there is nothing for them. Plus their water source is drying up. He paid $95 a bale for hay so that he can feed his cattle. Doesn't know how long he can continue to do it. This is going to hurt all of us.
I’m not far from there. It’s been an incredibly hot summer. My garden snd grass have burned up even watering every day. That on top of everything else going on. Frightening.
Us up north are buying beef on hoof. We've had a great hay harvest year. Increasing herd size & getting on processing wait lists. We need small processors!! 😊
Pam and Jim, in these uncertain times, your knowledge, your desire to share and educate, your honesty and energy, actually causes me to tear up from time to time. You have given me the confidence and inspiration to press in to this. Thank you so much-so appreciate you. Jim is a top rate video man too - no vertigo watching your videos, really appreciate that as well 😉. Sincerely, Terry Zolnik
What she said 100% ☝️
This is Charlene! I affectionately refer to you as my friend, Red! You are a breath of fresh air. My husband and I love your explanations and the thoroughness you provide to your audience! When I jump channels and hear someone else say something contrary to you (and they don't offer the knowledge you do) I say out loud - "NO NO NO - Red says that is our enemy!" My daughter chuckles. :0) Keep up the amazing job! You are truly an inspiration to us all.
Me too! I say NO!! “YOU” need to watch Rose Red!!(sometimes out loud)
EVERY video you produce has taught me at least one thing if not several. Seeing your 2002 grain bin blew me away! I have doubts that you cancel out; cannot thank you enough! Pam and Jim, you are saving more people than you can know. TY!!!
Wow, thanks! We really appreciate that.
I hope you captured that loose spore flying around in your kitchen- LOL. You are too cute, Pam. Don't ever change your sense of humor, dear lady. You are an absolute treasure !
Dr. Pam, you are a rock star! What a treasure you are for teaching us how and WHY so we understand. Thank you so much!
I have been able to repurpose commercial jars for vacuum sealing. If you use a chamber style vacuum sealer you can place the jar inside. Alternatively you can purchase a vacuum chamber pot (commonly used for degassing epoxy) and use a vacuum pump like those used in automotive air conditioner repair. Prego sauce jars are perfectly sized to hold a 1 pound bag of beans and I have many that are over a year old and still sealed perfectly.
You saved me from watching tens of hours worth of other people's videos and corrected some egregious errors being taught even by some LDS preppers, especially regarding the use of oxygen absorbers (& desiccates). I watched and ruined too much food watching one of them whose name I won't mention bcuz she has some really good info out there too, but her video on when never to use these things is very confusing and erroneous. I made ghee with you and canned vegetable soup, chicken and other things with you. Thanks for being my long distance cooking, preserving companion. I have to give credit to your wonderful husband, sisters and daughter. God bless all of you.
We canners need to stop using the word "canning" with processes that are NOT actually canning! I think using the proper terminology and correcting the terms would help a lot. So dry canning would actually be "oven sealing" for example. I do not think any heat sealing is worthwhile because heat degrades the products you are sealing into the jars. So ,folks, gets a vac sealer!
Amen!
Excellent point. We need to come up with a term that accurately describes what it is that they're doing, that isn't "canning".
People have stored dryed foods in jars for 60 years that I've known about. You can call it whatever you want. Not just family, but everyone in town does it. Many cannot afford mylar, oxypaks, & foodgrade buckets. Storing it with any means available.Also, in the southwest US, weevils, other bugs, get into foods but not in a jar.
Rodents can eat thru a foodgrade bucket. These dry foods, like, rice, flour, oatmeal, cornmeal are rotated constantly throughout the year. Flour used to come in a 5 gallon square can. So did honey. My mom's honey turned dark, even kept in a basement, so she wanted my dad to throw it away. He tasted it & said it was good, but she didnt want it black so out it went.
Many people put their flour sacks in a freezer for a few days, many keep it in there or their fridge permanently. So whether the germination is killed by the oven or the freezer, at least you have something to eat for a few months. Pinto beans do not store well no matter how you do them for longer than a year. They become so hard you can't even grind them for a flour or powder. (Yes we tried).People can read the stats or check all the research you want, but each climate is different & to store food you have to do whatever you can where you live, & by the means you have available at the time. Sure, more technology & science is available, but just like waxing the top of jams & jellys, many things done to preserve food for the last hundred years or more still works, salting meat for instance, or smoking it. It will work!
I wouldn't want anyone to be discouraged to store Whatever they can by whatever means necessary. People are thinking Short Term Storage today to get through this financial crises. Build a couch with cases of canned (in cans, not jars) food, put cushions on top. I've seen people do this, and store food under beds(I still am).
Store what you can. Store what you eat, & eat what you store. If rotating constantly you'll be just fine.
Well said!
@@mayhembeading3737 it's just storing food. Anything's better than nothing.
So relieved to have found your videos! My mother canned all the time, but I never payed attention to how she kept us all safe. Now I am trying to prepare for my own family and understand the importance of safety every step of the way. Thank you!
Great update on oven canning. I was leary of it but you knew exactly why. This is why this channel is my go-to when I'm getting food safely stored. Thank you for all you do !
Many, many years ago, people actually canned in the oven. People actually died or were maimed doing this. If they opened the oven and someone opened the door letting in a cold breeze, the jars could explode covering them with scalding product and glass. I wouldn’t be surprised if dry products in jars might also explode. I wouldn’t take a chance.
Thank you for explaining the oven canning....thank you for saving us from the ones that don't know what the heck they are doing by canning in the oven....it sounds crazy. You are my go to for any information I need or want to know about food prep. You rock Pam! Love, love your videos. Blessings to you and your sweet hubby.
Charlotte: Thanks for the very kind comments. Jim
I just watch your canning peaches video. I would like to tell you that you explain so well .I'm really a beginner in canning but I was always around it with my mother but never got involved with the canning .I always was the prepper you might say.. but I wanted to let you know that you are the kindest person to explain each part . Thank you Mary ,from Tennessee
i store my rice in a similar way that you did your rolled grains. My rice has been in a cooler with a tight fitting lid. no oxygen absorber no silica packages, not bugs either! sometimes I think people really over thin, things. Great video Pam and John!
Pam you are my favorite TH-cam presenter! I have learned so much from your videos! I have shared them with my friends group and they are following you as well❤️😊
without going into details of the full conversation, my nephew told me that his mom and sisters had been dry canning. Oh mercy, I told him to tell them to stop that and why I felt like it wasn't safe. I told him they should go into together and get a vacuum sealer and the jar attachment if they did dry canning and explained how i do my dry canning. so much easier. thank you so much for the video.
My wife’s grandmother had that same rye sense of humor and laugh. Oh how I loved talking to that woman. Thank you for an unintentional but much appreciated memory Pam. Bless you.
God, I love you, Pam. You helped me so much regarding time, money, and trouble preserving and cooking foods.
Excellent. Loved that you tested the germination rate on dy canned food. Have you considered doing a video on germinating grains to show people how to do this and perhaps some science on the additional nutrition this produces? Perhaps you already have. Anyone, thank you. This is a great video.
Honestly I just trust you. When it's below freezing in the winter, I put my buckets of dry food outside covered with a tarp for a few nights to kill bugs.
Me too. I only listen to her and Alaska Prepper for any of my preps.
@@laurenrae7695 I also trust Carolyn Thomas on Homesteading Family.
I have done that also.
I lean into what I learn here, and I appreciate how extensive Pam's food preservation tips are, but I find some of the other channels that share people's experiences with water bath canning and Amish canning techniques interesting too. As someone newer to home canning and food preservation, I'm not brave enough to try some things I've seen presented elsewhere though. I feel more comfortable with explanations that discuss the science behind things. I also find the adversarial, "in your face" tone used by a lot of self-described "rebel canners" somewhat off-putting.
I am all for killing the bugs and I like the idea of the freezing method but then aren’t the bug remains or, as mentioned in this video, the eggs still in the food?
I’m new to canning and food storage and I agree with the other person that my favorites so far are Rose Red and Alaska Prepper. And Whippoorwill Holler😊
I've never heard of dry canning. Glad I haven't and got to hear your truth on it. Thank you
Thank you Pam for setting us straight on all that is considered food storage. I have a lot of confidence and respect for your knowledge and they way you share it with us.
Thank you two for the videos that are very informative to our protection. Not only do you tell us it's not safe, you also explain why it's not safe. I love the science part of It. It is deeply appreciated.
Pam, many thanks to you and Jim for your invaluable videos. I am so glad that you did this one! I am also happy to see that we can store dry goods in their original packing, in larger plastic containers!
Thanks for the video! Please consider a video on which oxygen absorber sizes to use in different size jars. I have learned to trust your information and I thank you and Jim for your efforts.
Thank you for sharing this information again. I have not and I never was interested in oven dry canning but so many other people will benefit from this info. I appreciate your approach to food preservation with safety first in mind. Also, attention to retaining as many nutrients as possible. No point in doing all that work and expense to process and store dangerous or dead food. Thank you!
When I first started canning a friend canned her tomatoes in the oven. Yikes! She had been doing that for many years. I am glad I did my research and didn't do that.
Don't go for supper is she's having spaghetti! Lol
I love the learning about the science behind why you do what you do. Thank you for your common sense commentaries. I have really learned a lot about food safety and preparing for emergencies. I always look for your new videos and even go back to something I have already watched.
I recently discovered your channel and am reviewing your earlier posts to better understand how to do things right. You are very thorough in your presentation and make it so easy to understand the process you are demonstrating. I so enjoy watching you actually trying things for the first time, just like me, not knowing how it will turn out. I have leaned a lot. Thank you so much. Stay safe and well.
Thank you for this information. Awhile ago I tried oven canning but then figured it was labor intensive. I went to vacuum sealing after I watched your original video. Do to storage space shortage, live in Florida so garages and sheds are out, I started to seal dry foods (rice, beans, etc..) in vacuum sealer bags and then into Gama Seal buckets. When I see something new to me, I check to see your take on it. Thanks again.
This is why I watch your videos and recommend them to others. You are the only person who explains the science behind appropriate food preservation.
Anna: Thanks for watching and recommending videos to others. We see explaining the science as part of safe practices and staying healthy. Jim
So glad I had the intuition to start storing food in the spring/summer of 2019 pre-pandemic and never stopped. Learned to dehydrate first, then took on canning. I can’t imagine going back to NOT being prepared. I appreciate everything you have to offer even if I wouldn’t particularly use it. It usually sparks inspiration to try something else, lol. I just pickled watermelon rind (amazing!), watermelon rind candy, and am currently prepping watermelon rind for canned preserves (water bath). So glad you tested the electric canners since I’m only one person who’s actually pretty lazy. The IP Max has not let me down. ❤️😘
I began visiting food banks (due to Actual Need) around that same time, and continued visiting them, as my husband and I were homeless (and I was pregnant) during the worst of the pandemic, and during that time I learned from these food banks (especially the government-funded ones, more so than the private ones in churches, etc.) have such a surplus of food that they told me to come even more than "the maximum" (this particular food bank is/was only open on Fridays and they told me, people are only supposed to come once per month, but they've been telling people to come in any or all Fridays because otherwise too much food is wasted.) I used to be embarrassed about "needing a food bank" and I used to think that I was taking food out of the mouths of those even needier than myself. But they all tell me that they exist to help people. I especially like getting the day-old produce and canning with it. I've made apricot jam, dried herbs and food bank eggs, made peach-tomato salsa. We currently have food bank blackberries in the freezer, as well as lots of meat, some of which we canned and some is in the freezer. Don't overlook food banks as a free prepping source.
Quite a while back I did pickle watermelon rinds, and they were wonderful.
Absolutely agree. Heat does so much damage to viability & nutrition. Freezing a little better but only so much freezer space & requires electricity. Agree with below....vacuum seal it!
I really love the way you teach. Thank you. In response to your question as to why repackage dried foods: I live in the country in the middle of a field. The original package is basically ok against most pests, but mice, rats and other mammals can chew through plastic. Vacuum sealing is also one way I store dried foods. Thank you so much for alternatives to oven canning.
Thanks for refreshing the video. I love those silly moments make me laugh and relax...Thanks Pam and Jim
Hi Pam and Jim hi 👋
Thank you for all of the terrific videos y'all make - one of my favorites was the "grit" video... you're a fantastic educator and a joy to watch ! I love the double burner & pan you have for you're water bath canning station too ! I'm looking to find the same sort of pan for my propane grill👍
Thank you Jim for the great camera work, you're a gem !
Be well ! 🦋
Did anyone ever tell you how adorable you are? And spontaneous when you shot the pictures of the roadrunner and talked about spores flying around in your kitchen I cracked up you are just adorable
I just love watching your videos. You explain so thoroughly. I don't often comment, but I do watch. Thank you for the explanation. I store my flour in mylar, still in the original bag, with oxy absorbers. I never liked the idea of the dry canning either. I also store many things in the canning jars, vac sealed, and usually with an oxy absorber. Maybe over-kill. Thank you for your wonderful presentation.
My husband came home from work yesterday and talked about a friend sharing a video on dry canning flour (I'd seen it, but hadn't watched) I told him absolutely not. I knew it was not USDA recommended, plus I know that most ovens do not have uniform heat. My own has hot spots, so there is no way that every jar would heat the same, even if I were inclined to try it. Thank you for reaffirming my opinion on that!
Depending on freezer space, we'll freeze our flour/cornmeal/bisquick, etc for a few weeks, then let it come back to room temp and store in airtight containers, in original packaging or not. My main canister holds about 25 lbs and will last over a year, and not one bug has ever shown up. Our beans, sugar, rice and wheat are in original packages in 5 gallon buckets with gamma lids. Never a problem there either.
Thank you for watching our channel and following the science. Jim
Thank you so much! I’ve been vacuum sealing this way. I saw people do “dry canning” and thought it looked like a waste of effort.
I’ve been water-bath canning. Haven’t been able to pressure can 13:39 13:40 as I have a glass top electric which does not keep a steady heat which is needed for pressure canning. I have for some time vacuumed my dry beans, rice for some time. I freeze the product for a week, then I let it dry from being in the freezer so no moisture is there. Then I add an oxygen absorber and sometimes a moisture controller and vacuum the jars. I’ve been happily preserving this for some time. So glad you’re explaining the how and why’s for others. Thank you
I will only trust your opinion, and Mary’s nest( I love her too) I really appreciate your scientific approach and your testing and experiments.
Thank you!💯
I have tried the oven method, but it did not make sense to me because of losing nutritional value. I was so glad when I learned that it was unsafe. I didn't care either way, I never wanted to do it again, it takes too many jars, it's too hot, and really I felt like it was a waste of time. Once I came across mylar bags and oxygen absorbers, I was truly grateful, despite the amount of work it can become when storing food in mylar bags.
Always consult one of your videos before canning something new ( or old.) Have been canning only 2 years but already feel confident about safe canning after viewing your videos
Carol: Thank you for viewing out videos and building up your confidence to can safely. Jim
I feel like every morning i am going to 'school' because of your videos and I LOVE it :) One is never too old to be learning new information. Have to say that blouse is absolutely gorgeous Pam. :) xxx
Thank you so much for this very informative video. You sure dispelled a lot of questions I had about storing dry beans. I also like the vacuum canning idea as I live in a very hot and humid environment, I think it will make my flour so much easier to store. Love learning from your years of experience.
Y'all are awesome doing such a wonderful job in educating newbe on safety in food preservation. Just this wkend I showed my son one of your videos on sourdough, one that he had already started, but' of course I just had to show you off, and off I showed. Thank' you and Jim on more wonderful videos.👏👏
I've got a few folks that I know or that I watch on YT that I've shared either your videos or at least the name of your channel BECAUSE you share the science behind it!! Oh and I just got the USDA Home Canning guide to add to my canning library because you recommended it so thank you for all of your recommendations.
T: You are welcome and stay safe. Jim
I am so happy , that you tell people the mechanics and biologics of this!! i bought a vakuum box with a pump and so i can bring a certain vakuum to my dry goods that i want to store, in Glasses , in germany we mostly use "weck jars" and that works so great! no heat for my rice, beans or lentils..
I just love your videos! I have learned so very much from you, and I suspected that you were quite educated. I have a Masters in Science so now I know why I am so drawn to your videos! Thank you so much for the research that you do in order to aid the rest of us who want to learn all that we can about the canning, dehydrating, and food storage processes.
You are an amazing, very descriptive instructor. I would love to sit in a classroom learning from you. Sans the classroom, your videos are top notch!
I'm glad Pam said we could use dried beans, rice and lentils to grow. I tried this year with dried pinto beans. I sowed the seeds in a big pot. They grew and I have beans growing they look just like green beans. I'm not sure what yield I will get but it's amazing that a store bought dried bean grew into a huge plant. I've been saving pepper seeds, tomato seeds, any vegetable seeds on store bought veggies. I cant save seed from my garden because they are cross pollinated. If you want to grow food get creative and experiment. I will be growing food indoors in the winter, some vegtables do not need much room or much sun such as lettuces. I love vegetables and am worried produce will be hard to get soon. I also reuse my potting soil in my container gardening. I just add organic fertilizer, everything grows perfectly. I do bury leaves in the containers in winter thinking they will help add nutrients into the soil. I hope this helps someone. Thank you Pam for all the wonderful information you provide!
Just a quick comment re:"I can't save seed from my garden because they are cross pollinated." You can! The offspring won't be the same exact variety of what is growing currently, but you will still get the same crop. Almost all crops have some level of cross pollination, the seed company just controls what grows with what to produce the same results (the store-bought variety) each time. With squash, you may get some interesting new variety, but they will all be edible. As long as you like what you grow now, chances are pretty good you'll get something that you'll like later.
@@sarahmcneill1237 Thank you Sarah! Much appreciated. Do you think I can save seed from my string beans now that I'm growing pinto beans?
@@adrabruzzese7610 Yep! Green beans are immature seed pods, so if you want dry beans/seeds just leave the pods on the plant until it turns dry and brown. Beans and peas are mainly in-breeders so the seeds you get from them will mostly be the same type (some beans are better as green beans while some are better as dry beans) although it is possible for them to be cross pollinate and have offspring with slightly altered types if the plants're planted within 6 inches of each other (this is a less than 5% chance of happening, though). In general, all common beans can be eaten as green beans, fresh beans (taken out of ths bean pod when it's more mature than the green bean stage but not yet brown), and dry beans, so even if they cross pollinate it's still fine
@@sarahmcneill1237 Thank you so much. I learned something new!
Most of the seeds I have saved from store bought veges will not sprout- that tells me everything I need to know about the designs on our food supply. I will be saving all the seeds I can from my heirloom plants.
I have been gardening and canning since 1975, but have not tried dehydrating ( except making venison jerky) until I saw your videos and knew I needed to get a larger dehydrator and get to work! Thanks so much for all the tips on dehydrating eggs, veggies, etc, and how to store long term. I appreciate that you explain why, just because it makes more sense to me...I’m one of those have to know why people, lol I just got finished dehydrating frozen peas and mixed veggies and vacuum canning. I dehydrated eggs several times last winter...so I feel like I am getting ahead of the prepping game. So thankful for you and everyone that has taken time to teach us the right way to preserve food!
Lauren: It sounds like you are doing a great job preserving you foods. Keep us up on your progress. Jim
@@RoseRedHomestead I’m learning, I haven’t given up trying new methods, lol
Thank you for reposting this video. I am new to food preservation and am trying to learn all I can as well as the science behind it all. I was interested to learn about your background because you are always so knowledgeable and explain everything with such great detail.
Jessica: Thanks for watching our videos. We are so happy that you got so much out of them. Jim
Your video popped up after I watched another TH-cam video on dry canning. Thank goodness you made this video to debunk bad and potentially dangerous advice. Botulism is no joke. I subscribed to your changed many months ago and am happy to have your history of videos available today. THANK YOU
I absolutely love my Geryon vacuum sealer!! Has great reviews and the price us reasonable. Thabk you for your educational advice and thank you for your husband and his awesome filming 🎥
Tfs! I would feel just so horrible if someone got deathly sick or died from something I canned. I don't think I could deal with that. That's why I love learning from Mis Red and Mr Jim! Please stay safe and sending hugs to you both 💜🙏😎
Thank You so much, you cleared up some questions I had. You're a great teacher.
I am so glad I found you! You are a wealth of wonderful information I badly needed! You never get to old to learn. Thank you😊
You are so welcome. We are delighted you found us! Welcome!
“There goes one right now” I laughed so hard at this! 😂😂😂
Thank you so much Rose for sharing your vast knowledge with us!!! We are blessed to have you!!! You are such a hoot too!!!
Unfortunately those were some of the first videos I saw when I first started learning to store food for long term. I did crackers & flour but after learning more and more during the last 2 years I decided not to dry can anything else. Each to their own I guess, they say it works for them, so I will do what is most comfortable for me. Thanks for your video.
I LOVE the dry ice + 5 gallon bucket method you detailed. Just wonderful, cheap, efficient, and fun way to store food.
Excellent science lesson as always! Thank you.
Thank you so much, Pam and Jim, for taking the time not only to research dry canning but also to try it out yourselves! I find your explanations so complete and accessible, not to mention thought provoking. Even when I think I've got a good grasp of s topic, I always learn something more from you.
Kyla: Thanks for watching our channel. Jim
Pam -- if I missed this I apologize. Canning jars are manufactured to handle moist heat -- not dry. Learned this years ago when I got my Masters in Home Economics. When Cake in a Jar / Bread in a Jar started I flipped my lid (so to speak). Love you and Jim and thank-you.
You are correct. But of course the amount of heat is the main factor. At a certain temperature the glass will break. Especially if the jar heats unevenly. If you think dry canning in an oven is bad, don't try heating something in a canning jar it in a microwave. I tried that once. Once! I do take pride in my ability to learn from my mistakes.
I have been a canner and some in dehydrating for many many years. I have followed your lead for canning meats, frozen veggies, repacking dry goods into jars as well as dehydrating more foods than I thought I could. I also learned quickly after seeing critters in my spaghetti that I need to put this in jars and vacuum seal the jar. I have found I prefer to vacuum seal jars with the brake bleeder kit. Loved that tip and demonstration.
I've seen many of those videos. A few times I've left a comment referencing the USDA article, I've gotten slammed. Now I don't bother to leave a comment and when I see one of those videos, I simply don't watch it.
The Hadster: Well said. Follow the science for safe canning and food preservation. Jim
Thanks, Dr. Pam. The voice of reason. If I ever get confused, I know where to turn to set me straight. 😊
I love watching these, especially as you have food safety qualifications - thanks heaps. I'm from Oz so never hear much about prepping here - except on US and Canadian women's u tube videos such as yours. I'm surprised that your supermarkets don't have long life prepped foods on sale. There must be a huge market for such goods. What do you think?
Thank you so much. I bought a huge amount of 1 pound packages of various beans . I have been so concerned about how to keep them bug free. I just have not been at all sure of what to do. You have really helped and I am confident that I can protect my beans from pests now! Will be wonderful to use my idle canning jars.
Well there you have it. Months ago I watched an oven canning video and immediately got busy... However, all I "canned" was 12 jars of rolled oats. They did NOT seal, and so I decided to seal them with the vacuum sealer. Now I have 12 jars of vacuum sealed rolled Oats in my emergency storage. I am debating if I should toss everything or better get busy and use the oats within the next 6 months. All the beans/legumes and flour have been frozen for 48 hours prior to storing. And yes, I store in buckets like you do.
I've been freezing mine 48 hours minimum as well. Then I heard someone say it had to be like a week and I got all worried, but the foods were all vacuum sealed before going into the freezer. I think that's good enough.
@@carlabythelake8162 There are just so many suggestions online. I feel that if meat freezes overnight, surely beans would freeze within that window also. I do the 48 hours (just to be sure) freezing to avoid bugs from hatching. I did occasionally get those annoying weevels in my kitchen pantry. But since doing the freeze, I have not had any issues in many years.
@@irenehaugen6143 That's encouraging! I've never had weevils, but I don't take that for granted.
Before u throw the food away, please give to a food bank, or local church
@@melfitch2088 No worries, the oats were only "oven-canned" 4 months ago. I have now transferred them to mylar bags and vacuum sealed. I plan to use these oats up within the year.
This is why I trust your channel and information. Thank you!
I'm told that when a grain is "rolled" (smashed flat), the insides of it are exposed to oxygen, which not only decreases the nutritional value but oxidizes the oil in the grain so that it becomes rancid. For this reason, steel-cut grains are better than rolled, and whole grains are better than steel-cut. You have stored rolled grains for many years; have you noticed any rancidity?
vandern49. No, we have not. Jim
Pam lives in a very dry climate & seems to have no problems with rolled oats. I live in the very humid mid Atlantic & occasionally-but not often- get some rancid rolled oats. It’s easy to avoid rancid foods by smelling before using. I plan to get a vacuum sealer soon. It’s possible to buy flakers and make your own rolled oats from whole oat ‘berries’. I grind wheat for flour but don’t have a flaker. I like Pleasant Hill Grains for grains and mill type products.
Love your shirt Pam .. looks great. Thank you for sharing your knowledge with us .. I am learning lots from your videos. God bless 🇦🇺
I saw that spore too!
🤣
I’m delighted to have found this channel. I’ve learned so much! I really appreciate the precise explanations and science evidence. Knowing why is so much better than just knowing how. Thank you for everything you are doing to educate people like me.
thank you so much, Pam&Jim! always so clear and helpful! 👏one question: before undersealing dried food in jars may I add a few grains of rice against moist? Grazie e ciao from Italy 😊🌿⛵
*... vacuum sealing... 😊
Gosh it feels like I’m back in school. This old city gal is learning from this woman. I play these little videos over and over again. I swear I learn more and more each time I watch these. Thank you.
Another informative and detailed video to help us become food secure! Thank you Pam and Jim (-;
You are very welcome.
It is great hearing someone talk to my level. You do a good job of limiting scientific jargon without over simplifying. I subscribed. My cousins keep telling me to stop using such big words. I will pay attention and learn from the way you describe things.
I remember watching this when it came out before. Good to revisit. Thanks ☺️
And wouldn’t the oven sealing method actually create moisture? When the food cools down in the sealed jar - doesn’t the cooling down process produce moisture? And then you get mold!
Yes. At approximately 9:20 she describes what happens.
Thank you , Pam & Jim
We just purchased a 25 pound of Rice & 25 pounds of pure cane sugar - but because Sams only had bleached flour for baking my own No knead Sandwich bread - Im going to purchase 10 - 5 pound bags of unbleached flour for baking .
We have been stocking up for years , but i had emergency back fusion last Oct 17, 2022 & ended up with SEPSIS- I survived after 6 weeks of Rocephin antibiotics by IV & the orthopedic cutting away alot more infectious skin & debreeded my back ,
Im not walking straight anymore and only 57 yrs old .
So my husband was doing alot after coming home from work .
We had a pomeranian and he put her food on a box so was higher for me to reach & not bend .
Well about 2 months ago we were like what are all these weird moths coming from each time i opened our pantry door ?
Plus Im walking with a rolling walker , unable to stand up straight like before , so I couldnt look to see what was happening.
Oh my goodness my husband came home went to get her some high quality food also .
The 35 pound bag was infested .
I cried after I looked up how to get rid of them .
We lost alot of saved food .
In my 57 years ive never had a bug invade my food .
So we cleaned or I should say my husband & 2 granddaughters came over to help us .
Bleached everything , vacuumed everything , threw away so much , I cried but cans & jars were ok wipping down .
My son bought us the food saver with lots of bags , and now we are weekly now at the higher prices replacing staples but much higher compared to what I paid years ago .
I did freeze 2 ( 5 pound bags ) last week , but what about the 25 pound of Rice from sams ? Should I just put in smaller bags & take oxygen out or freeze the whole bag 1st like i did the flour ???
God bless you for all your amazing content .
Mrs josette Tharp Montgomery County, Texas 🙏 🙏 🙏 🙏 🙏 ❤❤❤❤
Wow--what a story. Oxygen absorbers should work perfectly.
I got so nervous that I was doing something wrong when I saw your title to this video. I just put it in jars and vacuum seal, so I was super happy that all those jars I did was correct. I am super afraid to actually "can" for fear of poisoning my family, but your videos make me want to try, you explain things so well. But my new issue (or excuse for not trying yet..lol) is that lids say guaranteed for 18 months? I thought canning was good for something like 5 years. What am I missing? and a side note, I love when you put silly moments in your videos :)
They say that because it is the length of time the company will guarantee the seal, or how long the food will be at 100% nutritional value, look good or whatever factor(s) they measured.
I have not been fond of the larger sealers myself and recently purchased the cutest vacuum sealer. It is called x6, electric vacuum sealing machine and it rechargeable. It fits over the jar and you press a button and it seals in both wide and regular lids. It was very reasonable $10.98 you might like it. And it doesn’t take up space either.wanted to pass this on to you.
Hi Pam! I am new to your channel ❤, but I have been canning and freezing food for a couple of years on and off. I have a vacuum sealer and it has the extra thing on it for sealing there brand containers. My question is, I have never seen any jars or lids that you can do this with. Do you have a video I can watch or any suggestions?
Thank you so much for all you are doing to help us all in stock up for what ever is going to happen. You are wonderful and I trust you. God bless you and Jim.
As soon as I saw this I invited a new neighbor over to watch this with me because she was recently telling me how several people told her to do the dry canning. I told her about your channel and mentioned you had done a video explaining the hazards. She was so happy to watch this and said she likes the science aspect of the information.
We did get a chuckle out of you!
Thank you
Dutchgram: Thanks for inviting friends to watch Pam's information. Jim
Not the right video but my question is: can you safely dehydrate canned veggies? It would be easier and save a lot of room if I could dehydrate those. Thank you so much🙂
Yes
Yes you can. They work out great because they are already blanched or cooked so you don’t have to precook them.
She has quite a few wonderful videos on doing just that!
Yes and frozen as well.
@@acolley2891 I have seen videos on dehydrating frozen veggies but not canned.
Thank you so much for clearing up all my questions about dry canning! I really appreciate how you explain WHY these methods work or don't work. I am much less nervous about my dry goods now.
I love your sense of humor. 😍 I was going to dry can my pasta, but your explanation makes sense so I will just use oxygen absorbers. Thank you 🌷
Once again, thanks a bunch! I have been wondering about "canning" beans by this oven method and am thrilled that I watched your video first. There's no point in doing what doesn't work. It's so important to teach the why of things and you do a great job.