Haha! I have gremlins, too! I really want to get rid of them in the hopes that fairies move in and do helpful things! Great video! I really appreciate that you follow up so thoroughly on things and show how dedicated you are to helping us all learn. You two are the best!
I had a rough start to my baking season about 13 years ago. I was recently divorced after a long marriage so my positively was low. Nothing worked, so one night in desperation I stood in my kitchen, faced north and raised my arms. I then shouted be gone as I quickly lowered my body and bent my knees to fold in half. I did this 4 times once in each quadrant North, East, South and West. After that the fairy's must've felt safe to come back. No more baking fails. I know it sounds silly, but it worked for me. I either chased something out, or opened myself up to letting positively in. 🤷♀️ After that I named myself a Kitchen Fairy. I'm now happily married to a wonderful husband who loves my cooking and baking.
I love science of reason, but most of all the last time I canned I was a Teen and it helps to watch someone with the 20year break I took from my last canning project
Pam, I love the way you instruct. I wish I could have been a student of yours. It wouldn’t have mattered the subject, even statistics (ugh!). I hope you and Jim really enjoy your holidays!❤❤ Thank you for all you do for us.
I was terrified of the canning experience. A neighbor swore the food was the most delicious she had ever eaten with her and her mother canning advocates. She gave me samples of her chicken and then some pork. I was astonished at the pure smell, flavor, and versatility of these meats. I somehow got over my fear of explosions, standing in the kitchen dooorway as the canner jiggled its merry song, after about 10 canning days. Now the fear is gone and there are only fond memories of overcoming and happy canning experiences. Oh, and I am never in the rush to get jars from the canner. I just do something else till everything is cooled.
I've seen videos of people taking the weight off the canner when the time was up and just releasing all of the pressure at once. It was scary! They also took the jars out and put them upside down on a towel after getting them out of the canner. They said the same thing I hear way too often. "well, my gramma always did it that way". We all need to go where the science takes us. Learn and grow every day.
You are absolutely the best teacher I have found in the canning community. Thank you so much for this wonderful video. I too have Gremlins in my kitchen at times. Thank you for putting a name to those little buggers. Happy holidays to you and Jim. ❤
My aunt would have troubles of all sorts and blame my deceased uncle. The first words she uttered were “now Harold just stop this shenanigans!” Bless her heart! We lost her 4 years ago. She would have been 96 this year. Now i have an aunt and uncle gremlin coasting around in my house causing chaos and mayhem. I wouldnt want it any other way! 😊
At 81, I have learned so much from your knowledge and videos. It's unbelievable how much I DID NOT know about canning. Thank you for sharing your food preservation methods and techniques.
I just started canning this week. If I can do it anyone can! This was so helpful. I was wondering why I had lost some liquid in one of my jars today. This helps so much!
I used my Carey electric canner to can up some butternut squash and yellow pea soup (no meat) and when the jars came out of the canner after the requisite 1 hour, there was some leakage an one jar hasn't sealed yet. Going on the 'don't move for 24 hours" in 10 minutes, so I'm hoping the other 2 pints did in fact seal. The other went to the fridge and it was great for lunch! I was so worried about the liquid loss, that I've been on Rose's utube for most of the day! This video is priceless! So much great information! Thank you Rose and Jim.
Thank you for all you do! I froze all our produce for most of my life because I was "putting up" when I was 11. The adults all around me would not teach me to pressure can saying I would poison us all! I believed it until my 40"s. I finally got the nerve to try. I educated myself and began canning but did so with enormous anxiety. Your videos have helped me overcome and calmly trust the process. Thank you again.
I always learn something from you (the 50% or more liquid means the food still good was the one today for me) and nothing could ever deter me from canning. We make messes and mistakes in our regular cooking (burnt pans, fallen cakes, bread not rising), so why not a accept a few mistakes in canning?
I just want to say, red is your color. You look great in red! I am a redhead who grew up in the 60s and 70s. When I was little I wasn’t allowed to wear red, yellow, pink or orange because it was thought to clash with my red hair. Boy were they wrong! And I appreciate all this information! You are the only you tube channel I look to for accurate and scientific info. Thank you and Jim for all you do!
I bought the Nesco electric canned after seeing your successful tests with it, and though I often have a little bit of siphoning, it has never been excessive. I credit my success with canning to you and your videos.
I just love your educational videos. They always contain so much useful and helpful information! Thank you so much for doing these videos to teach us the right way to can.
Did everything “right” yesterday but sill had liquid loss on four of my cranberry juice quarts. Today I understood why! Item 3 for me- (cold packed my cranberries). Thank you for all you do! ❤️
One of the best canning videos ever. I've been canning for about 3 years now. Your detailed explanations helped me further understand the process. Working in chemical plants, I understand superheat, but never applied it to canning. Your video changed the way I look at canning.
Thank you so very much for explaining so thoroughly without charging us in some kind of class that supposedly is free, not. Love this information. It gives me the confidence that what Ive canned is ok to eat. Thank you thank you!!
Thank you, Pam, for explaining that I may or may not have had true siphoning. I canned some broth last week and was surprised at the loss of broth in 2 out of the 5 jars. I have learned about canning safety from you and am particular about following the rules. Each jar was treated the same but no accounting some times. Those are in my fridge to use this week and the others are on the shelf. I sure appreciate your calm and common sense approach to teaching!
I just love your informative videos if not for you I would not be canning, because I would be too scared to can it or eat it you are a brilliant teacher! Thankyou
We have gremlins at work. They love to get into the computers. 😁 I have heard a couple of canners say that if you leave jars in the canner overnight, it can cause the food inside to "sour." Now I'm guessing that what they were referencing might have been some happy little bacteria action. Thank you for a great presentation!
I really enjoyed this video (well, I enjoy all of them). It just proves that just because you think you know something (what siphoning is) doesn't mean that you do.😊 Thanks for another informative "classroom experience." ❤
What a great learning! I’m so excited as I have just bought my first electric canner and am waiting for delivery like a kid waiting for Christmas! I’m 61. You teach so well and are very thorough. Thanks and subscribed!
Thank you , I grew up on a farm in the 1960s, so yes I am no stranger to canning, but I have learned so much information from you. God has sent me to you channel, and I am grateful.
Thorough explanation. I've experienced "syphoning" when I rushed getting the jars out of the canner. No better teacher than grape or beet juice all over the kitchen floor!
I have two Nesco electric canners and I let them sit for an hour and then I open the vent and let it sit for five minutes and then I unlock the lid but I do not lift it up and I let it sit for five minutes before opening the lid. This process eliminated the occasional siphoning I was having.
Hello lovely lady! :D This actually made me realize why one of my jars spurted when we opened our canner after it cooled for 15 minutes after our first canning. We were nervous and I wanted to wait until it cooled more, but gave in and opened it, then heard that hissing and spurting of liquid all over. Thankfully, we got the lid back down without anyone getting burned. It didn't deter us, but sure startled the heck out of us. LOL! :D Thank you for your little tutorials. They are very helpful. :D God bless you and your wonderful family. Have an awesome day my fabulous friend! :D
I just started canning and had some liquid loss with potatoes. This video came just in time and answered questions I’ve had today. Thank You Very Much. 👍
Wonderful video. You answered all my questions. I need to let the jars cool for a while before pulling out to the air conditioned room.👍. Have a blessed week.🌺
Gremlins! Love it. I have them too. I have a lot of water loss and I know why but you confirmed it. Mine is due to pressure fluctuation. I have an electric stove and have to stand there the whole time to make sure the psi stays where it needs to. Frustrating but you do what you have to in whatever situation you’re in. You mentioned the apple pie filling. Again, I do everything right and it still overflows. Sticky mess but worth it. Those gremlins at work again.😁 Thanks for another great video.
People can learn from our mistakes, so I love the fact you aren't afraid to admit to mistakes. I have trusted in what you say and will continue to. Thanks for sharing your knowledge.
I thank so very much for this and all your other videos. I have been pressure canning for less than a year and have been learning so very much from you. Thanks for sharing your knowledge with us. Kandy
Thank you for sharing this information. I just started canning and had a lot of liquid loss. I Canned green beans in broth and lost almost 50% in some of the jars. I didn't know if they were safe to eat. All of my issues involved broth in an electric pressure canner. I feel like you addressed the issues I'm having.
Pam and Jim: At our house we have an invisible cat that does those things. We just say I guess the cat did it ! We also have a sock monster who lives in the laundry room. But it is only hungry enough to eat one sock at a time. Informative video as usual. Thanks for the making them.
Great explanations for liquid loss!!! I've had better success with hot packing fruits to reduce liquid loss BUT I also enter my canning at the County Fair so my headspace must be close to perfect on those jars. And I love #6!
Just so good, so helpful and so appreciated. I just love knowing the reasons behind doing things as well. How do you feel about doing a video on inspecting cans to ensure they are safe for eating after being stored for a while ? Sometimes for example there will be bubbles in the food, but while some bubbles are not a concern others are an indication of a problem. I think such a video would really help many of us. Thank you again for your classes.
This video really is helpful. I have had floating fruit over the years. Since watching your channel I have had so much success. Now I’m trying your meals in a jar using a pressure canner. I am amazed how much meat and veggies will cram into a pint jar. Thanks for sharing your time making these videos.
My third time canning was today & I had so much liquid loss it was disheartening. I’m so glad I thought to come to your video for answers. I’m scared of over tightening the rings & am pretty sure they were too loose. That or the gremlins 😂
Thank you. I am a new canner and have been struggling with this issue. I now know it is not safe to leave the jars in the canner overnight. I think a lot of people like me would have thought it would be the thing to let the jars cool slowly. I appreciate your instructions very much!
Thank you so much for sharing your knowledge. I'm relatively new to canning. I've enjoyed learning how to can but really don't have anyone experienced to ask. Absolutely love your channel.
AHHH YES,the GREMLINS! 🧌 We have them too and the run rampant as we get older!🤣 THANK you for all the teaching you do, you explain everything so well🥰 Sending love from Iowa
This was so helpful. I’ve been canning for over 30 years. I’ve had water loss sometimes. But never that harsh type that happened to you with the broth. But now thanks to you I know what to do just in case thank you❤
Love the gremlins line💕🤣 I had such a mess canning the chicken and gravy recipe from the Ball book of canning. It has never been much of an issue for me. I will keep all these points in mind next time. A and if it still happens - gremlins! Thank you do much.
I am canning that very thing right now. Yesterday I did the roast beef one and had 5 lid fails out of 7. Probably more than I have had total in my 50 years of canning!
So my husband and I are not the only ones with GREMLINS, lol. Thanks for the video. I've had a canner for years but was just to afraid to use it. I findly went for it and in the 3 years I've been canning, I've never had a problem and it because people like you who put out wonderful vids. Thanks again.
![กี่หมื่นฟ้า | Your Sky Series EP.1 [2/4]](http://i.ytimg.com/vi/qJbQs_nhjD4/mqdefault.jpg)
Haha! I have gremlins, too! I really want to get rid of them in the hopes that fairies move in and do helpful things! Great video! I really appreciate that you follow up so thoroughly on things and show how dedicated you are to helping us all learn. You two are the best!
So do we, darn gremlins. Unfortunately, our fairies tend to be on strike all too often.😂
I had a rough start to my baking season about 13 years ago. I was recently divorced after a long marriage so my positively was low.
Nothing worked, so one night in desperation I stood in my kitchen, faced north and raised my arms. I then shouted be gone as I quickly lowered my body and bent my knees to fold in half. I did this 4 times once in each quadrant North, East, South and West. After that the fairy's must've felt safe to come back. No more baking fails. I know it sounds silly, but it worked for me. I either chased something out, or opened myself up to letting positively in. 🤷♀️ After that I named myself a Kitchen Fairy.
I'm now happily married to a wonderful husband who loves my cooking and baking.
I’m waiting on the house brownies to move in!
My Presto canner recommends waiting one hour after it shuts down? I usually wait that long. Great time to nap😅
I love science of reason, but most of all the last time I canned I was a Teen and it helps to watch someone with the 20year break I took from my last canning project
And when the gremlins get involved…..all that is left is prayer! may God bless you both for all that you do!
Pam,
I love the way you instruct. I wish I could have been a student of yours. It wouldn’t have mattered the subject, even statistics (ugh!).
I hope you and Jim really enjoy your holidays!❤❤
Thank you for all you do for us.
I was terrified of the canning experience. A neighbor swore the food was the most delicious she had ever eaten with her and her mother canning advocates. She gave me samples of her chicken and then some pork. I was astonished at the pure smell, flavor, and versatility of these meats. I somehow got over my fear of explosions, standing in the kitchen dooorway as the canner jiggled its merry song, after about 10 canning days. Now the fear is gone and there are only fond memories of overcoming and happy canning experiences.
Oh, and I am never in the rush to get jars from the canner. I just do something else till everything is cooled.
I'm the same. I just leave my jars in the canner until everything is cooled. There's no reason to be in a rush.
In our family, we generally blame the Leprechauns.
I've seen videos of people taking the weight off the canner when the time was up and just releasing all of the pressure at once. It was scary! They also took the jars out and put them upside down on a towel after getting them out of the canner. They said the same thing I hear way too often. "well, my gramma always did it that way". We all need to go where the science takes us. Learn and grow every day.
Glad to know my stuff is safe. I was afraid when I woke this morning and saw the water loss. Everything sealed and I have 3/4th of it left.
You are absolutely the best teacher I have found in the canning community. Thank you so much for this wonderful video. I too have Gremlins in my kitchen at times. Thank you for putting a name to those little buggers. Happy holidays to you and Jim. ❤
My aunt would have troubles of all sorts and blame my deceased uncle. The first words she uttered were “now Harold just stop this shenanigans!” Bless her heart! We lost her 4 years ago. She would have been 96 this year. Now i have an aunt and uncle gremlin coasting around in my house causing chaos and mayhem. I wouldnt want it any other way! 😊
At 81, I have learned so much from your knowledge and videos. It's unbelievable how much I DID NOT know about canning. Thank you for sharing your food preservation methods and techniques.
I definitely remember the broth episode! It made me jump 😂. If it was me, I know that I would have screamed a little
I remember thinking: oh my, Pam is human after all 🤣
I just started canning this week. If I can do it anyone can! This was so helpful. I was wondering why I had lost some liquid in one of my jars today. This helps so much!
I used my Carey electric canner to can up some butternut squash and yellow pea soup (no meat) and when the jars came out of the canner after the requisite 1 hour, there was some leakage an one jar hasn't sealed yet. Going on the 'don't move for 24 hours" in 10 minutes, so I'm hoping the other 2 pints did in fact seal. The other went to the fridge and it was great for lunch! I was so worried about the liquid loss, that I've been on Rose's utube for most of the day! This video is priceless! So much great information! Thank you Rose and Jim.
I love your ability to explain complicated matters in a common sense way that makes it easy to understand. Love your channel!
Thank you for your videos. I would never have started canning without them.❤❤
I am so grateful for your video! I’m 70 and new to canning. This information was so helpful. Thank you!
You are so welcome! Jim
Aw, thank you. I'm relieved to learned it wasn't me; *Gremlins* 😂Seriously, I'm relieved.
Thank you for all you do! I froze all our produce for most of my life because I was "putting up" when I was 11. The adults all around me would not teach me to pressure can saying I would poison us all! I believed it until my 40"s. I finally got the nerve to try. I educated myself and began canning but did so with enormous anxiety. Your videos have helped me overcome and calmly trust the process. Thank you again.
I always learn something from you (the 50% or more liquid means the food still good was the one today for me) and nothing could ever deter me from canning. We make messes and mistakes in our regular cooking (burnt pans, fallen cakes, bread not rising), so why not a accept a few mistakes in canning?
I just want to say, red is your color. You look great in red! I am a redhead who grew up in the 60s and 70s. When I was little I wasn’t allowed to wear red, yellow, pink or orange because it was thought to clash with my red hair. Boy were they wrong! And I appreciate all this information! You are the only you tube channel I look to for accurate and scientific info. Thank you and Jim for all you do!
I’m glad you used the term “liquid loss” instead of syphoning, because jargon can be off-putting to beginners 😀
I am new to canning, and have watched hundreds of videos; your videos are very informative and entertaining.
I bought the Nesco electric canned after seeing your successful tests with it, and though I often have a little bit of siphoning, it has never been excessive. I credit my success with canning to you and your videos.
Thanks for sharing! Jim
I love my Nesco Carey canner also. I too experience siphoning but not extreme.
Pam...you are such a treasure in knowledge to the community ❤
I just love your educational videos. They always contain so much useful and helpful information! Thank you so much for doing these videos to teach us the right way to can.
Did everything “right” yesterday but sill had liquid loss on four of my cranberry juice quarts. Today I understood why! Item 3 for me- (cold packed my cranberries). Thank you for all you do! ❤️
You are a wealth of information. Those darn Gremlins (lol). I have learned so much from watching your videos. I thank you for sharing!
This is the best video on canning I have seen. You are an incredible teacher!
One of the best canning videos ever. I've been canning for about 3 years now. Your detailed explanations helped me further understand the process. Working in chemical plants, I understand superheat, but never applied it to canning. Your video changed the way I look at canning.
Thank you so very much for explaining so thoroughly without charging us in some kind of class that supposedly is free, not.
Love this information. It gives me the confidence that what Ive canned is ok to eat. Thank you thank you!!
Thank you, Pam, for explaining that I may or may not have had true siphoning. I canned some broth last week and was surprised at the loss of broth in 2 out of the 5 jars. I have learned about canning safety from you and am particular about following the rules. Each jar was treated the same but no accounting some times. Those are in my fridge to use this week and the others are on the shelf. I sure appreciate your calm and common sense approach to teaching!
You are very welcome. So glad our info is useful for you.
Good thorough explanation of causes of water loss! I do agree, gremlins get into more mischief than just canning, at least in my house.
And in ours as well!
I just love your informative videos if not for you I would not be canning, because I would be too scared to can it or eat it you are a brilliant teacher! Thankyou
We have gremlins at work. They love to get into the computers. 😁 I have heard a couple of canners say that if you leave jars in the canner overnight, it can cause the food inside to "sour." Now I'm guessing that what they were referencing might have been some happy little bacteria action. Thank you for a great presentation!
I really enjoyed this video (well, I enjoy all of them). It just proves that just because you think you know something (what siphoning is) doesn't mean that you do.😊
Thanks for another informative "classroom experience." ❤
Hello Jim and Pam, Thank you for a very well done presentation. We're lucky to have you teaching us.
You are so welcome. Thanks for your comment.
Thank you Pam! I have had "issues" with siphoning and really appreciate your information!
Most excellent channel, most wealth of info., than of any other channel; v science based. Ty RoseRed Homestead.
You’re great
What a great learning! I’m so excited as I have just bought my first electric canner and am waiting for delivery like a kid waiting for Christmas! I’m 61. You teach so well and are very thorough. Thanks and subscribed!
Thank you , I grew up on a farm in the 1960s, so yes I am no stranger to canning, but I have learned so much information from you. God has sent me to you channel, and I am grateful.
Thorough explanation. I've experienced "syphoning" when I rushed getting the jars out of the canner. No better teacher than grape or beet juice all over the kitchen floor!
Would you consider making a video that addresses the reasons why lids may not seal properly? Thank you so much!
This eased my mind tremendously! Especially when you showed the can of beans!
Great educational video! Thanks for your expertise and helping us understand what is happening 💕👍
Great video. You forgot to mention that if the jar has a nick on the rim, that can also cause a bad seal.
😊 I have a poof monster at my house. Thank you for the chuckle.
I have the issue with broth as well. I will now use extreme measures to let it cool. That stuff is liquid gold and a lot of work!
Thank you, you explained everything I needed to hear. Had one jar leak and was going to quit.
Thank you for clearing this up for me. The smooth curve…that is my goal.
Glad it was helpful!
You did a fantastic job explaining this. THANK YOU!
And the liquid spewing out of the jars was amazing!
You are so welcome!
Great information. I learned a lot. I'll be much more comfortable when I can from now on.
I have two Nesco electric canners and I let them sit for an hour and then I open the vent and let it sit for five minutes and then I unlock the lid but I do not lift it up and I let it sit for five minutes before opening the lid. This process eliminated the occasional siphoning I was having.
Thank you! You gave great information that left me thinking "oh, good to know" quite a few times !
Wow! Thanks for the tips! I didn't know that leaving jars in the canner overnight to cool wasn't safe!!!
Glad it was helpful! Jim
🌹Pam, what a fantastic video! I am saving this video to go over again and again. Thank you so much for posting. -Nora
Thank you for sharing your experience with us. I always learn from why I have had problems watching your channel.
Glad to hear it, Jim
Very informative. Thank you very much. God bless you and yours from South Africa.
Hello lovely lady! :D
This actually made me realize why one of my jars spurted when we opened our canner after it cooled for 15 minutes after our first canning. We were nervous and I wanted to wait until it cooled more, but gave in and opened it, then heard that hissing and spurting of liquid all over. Thankfully, we got the lid back down without anyone getting burned. It didn't deter us, but sure startled the heck out of us. LOL! :D
Thank you for your little tutorials. They are very helpful. :D
God bless you and your wonderful family. Have an awesome day my fabulous friend! :D
I just started canning and had some liquid loss with potatoes. This video came just in time and answered questions I’ve had today. Thank You Very Much. 👍
Great! Glad it was helpful.
Thank you. I had liquid lose in my chicken. It sealed beautiful. I'm so glad to know it's safe.
Thank you Rose, for this info.
Thank you Miss Rose for the canning lessons . You answered the questions I always wanted to know. God bless you and yours😊
You are so welcome!
Wonderful video. You answered all my questions. I need to let the jars cool for a while before pulling out to the air conditioned room.👍. Have a blessed week.🌺
Gremlins! Love it. I have them too. I have a lot of water loss and I know why but you confirmed it. Mine is due to pressure fluctuation. I have an electric stove and have to stand there the whole time to make sure the psi stays where it needs to. Frustrating but you do what you have to in whatever situation you’re in. You mentioned the apple pie filling. Again, I do everything right and it still overflows. Sticky mess but worth it. Those gremlins at work again.😁 Thanks for another great video.
People can learn from our mistakes, so I love the fact you aren't afraid to admit to mistakes. I have trusted in what you say and will continue to. Thanks for sharing your knowledge.
This was an excellent video and so valuable to me as a novice canner. ❤
Gremlins! I love it!
LOL!
Thank you - I had looked through all my canning books and was left mystified by juice-spewing jars while canning apples. Very glad about this video.
Very helpful! Thank you!
I thank so very much for this and all your other videos. I have been pressure canning for less than a year and have been learning so very much from you. Thanks for sharing your knowledge with us. Kandy
You are so welcome! Jim
Thank you for sharing this information. I just started canning and had a lot of liquid loss. I Canned green beans in broth and lost almost 50% in some of the jars. I didn't know if they were safe to eat. All of my issues involved broth in an electric pressure canner. I feel like you addressed the issues I'm having.
Pam and Jim: At our house we have an invisible cat that does those things. We just say I guess the cat did it ! We also have a sock monster who lives in the laundry room. But it is only hungry enough to eat one sock at a time. Informative video as usual. Thanks for the making them.
TY much for the video re siphoning or other liquid loss. When canning. Very educational 😀♥️👍
I truly cherish your wisdom❤
Thank you so much.
Great explanations for liquid loss!!! I've had better success with hot packing fruits to reduce liquid loss BUT I also enter my canning at the County Fair so my headspace must be close to perfect on those jars. And I love #6!
Just so good, so helpful and so appreciated. I just love knowing the reasons behind doing things as well. How do you feel about doing a video on inspecting cans to ensure they are safe for eating after being stored for a while ? Sometimes for example there will be bubbles in the food, but while some bubbles are not a concern others are an indication of a problem. I think such a video would really help many of us. Thank you again for your classes.
This video really is helpful. I have had floating fruit over the years. Since watching your channel I have had so much success. Now I’m trying your meals in a jar using a pressure canner. I am amazed how much meat and veggies will cram into a pint jar. Thanks for sharing your time making these videos.
Thank you, thank you, thank you. I have needed this video so badly!! It was so helpful!!!👏
My third time canning was today & I had so much liquid loss it was disheartening. I’m so glad I thought to come to your video for answers. I’m scared of over tightening the rings & am pretty sure they were too loose. That or the gremlins 😂
I've been canning for fifty years with no problems. But! Good information and I've learned something! Thank you, you're an amazing teacher!
Glad it was helpful! Jim
SLOW, EVEN JIGGLE was what we needed to hear, thank you, mam!
What’s encouraging is, these things happens to even the most noted expert like you, put smiles on our faces.
I love hearing the science behind WHY something happens! Thank you for the explanation - especially pressure - as a smooth curve.
Thank you. I am a new canner and have been struggling with this issue. I now know it is not safe to leave the jars in the canner overnight. I think a lot of people like me would have thought it would be the thing to let the jars cool slowly. I appreciate your instructions very much!
Thank you, Jim
Thank you so much for sharing your knowledge. I'm relatively new to canning. I've enjoyed learning how to can but really don't have anyone experienced to ask. Absolutely love your channel.
Very helpful!!!
Excellent information. Love your videos, keep them coming.
A wonderful and informative video. Answered my questions and put me more at ease with my canning. You are truly a treasure!
Thank you ❤ We have lots of Gremlins here with hubby and I 😂 I say, the dogs are getting talented around here because I know I didn’t do it ❤
Excellent video!!!! Thank you Rose Red for teaching me what I didn't know that I didn't know!!! 😀
AHHH YES,the GREMLINS! 🧌 We have them too and the run rampant as we get older!🤣
THANK you for all the teaching you do, you explain everything so well🥰 Sending love from Iowa
Fantastic information. Thank-you so very much. ❤ God bless
This was so helpful. I’ve been canning for over 30 years. I’ve had water loss sometimes. But never that harsh type that happened to you with the broth. But now thanks to you I know what to do just in case thank you❤
I saw the episode of explosion. You have explained everything and answered every question I had.
The science behind the process…exactly what I was looking for. Thanks for sharing!
Excellent information Pam! I just love how you present all of your information in such an organized manner…..thank you!
-Brenda
You have so much wisdom. Thank you for sharing. You are such a treasure. I have learned so much from you. I feel so lucky to have found you.
Thanks!! Jim
😂😂😂very informative and cracked me up at the end because I too blame the gremlins especially when I can’t find something.
What an EXCELLENT explanation
Thank you do much. I'm a canning newbie and this really helped me to understand
Glad it was helpful! Jim
Love the gremlins line💕🤣
I had such a mess canning the chicken and gravy recipe from the Ball book of canning. It has never been much of an issue for me. I will keep all these points in mind next time. A and if it still happens - gremlins!
Thank you do much.
I am canning that very thing right now. Yesterday I did the roast beef one and had 5 lid fails out of 7. Probably more than I have had total in my 50 years of canning!
@@kathysullivan7623 I think the Ball lids are not what they used to be
So my husband and I are not the only ones with GREMLINS, lol.
Thanks for the video. I've had a canner for years but was just to afraid to use it. I findly went for it and in the 3 years I've been canning, I've never had a problem and it because people like you who put out wonderful vids. Thanks again.
Thank you. I was having siphoning and now I know why
Right before you said not to leave the canner overnight, I was thinking that that it just what I would do! Thanks! You saved me again 😻