Why would anyone post on a fb page regarding this channel to challenge others? Since I found this channel via TH-cam suggestion, I removed notifications from other channels regarding this subject. They are irrelevant and I have no need to tell them that. Clearly some people thrive in controversy. I found that, for me, I trust what you do because you have the science behind it and safety is a must for us. Thank you both of you for all you do.
The best compliment I can give you..." I want to be just like you when I grow up"...keep on keeping on RoseRed, we love all the wonderful lessons you are so willing to teach us.
I graduated with a degree in Home Economics in Business with a concentration in Food Science , Food Technology minor and Chemistry minor. Your channel is an absolute joy to me. Thank you.
I emailed them (the makers of the USDA canning book you referenced) earlier this year with questions about the electric pressure canners. They got back to me and said they had some new funding this year and they would be testing electric pressure canners as well as doing some other tests and updates. I love your attitude about what people say about what you do on your channel. Anyone can, and should, take what they hear and make their own dang choices. I'm so tired of our "It's everyone else's fault if I did something wrong" in our society.
Pam, I’m an MD. I follow you. I appreciate the temperature probe tests you did. I understand the science. I appreciate that you have tested them. I am sorry that the USDA is currently failing the American people. So are a lot of government agencies. In my opinion your testing has picked up some of the slack. As long as you show me the signs I will follow you. I am not a rebel canon. I have no desire to poison my grandchildren. I am careful. But when the temperature probeIs in the kill zone for the appropriate amount of time, I accept that. Thank you so much for your work.
One of these things I love about your channel is all the knowledge and science backing up your advice. Plus can't barely wait for your cookbook to come out!☺️❤️
There will always be "critics" out there.. they will and do fuss at everything. We love you.. and your thorough testing methods... and THAT is all that matters. Thank you and Jim for all ya'll share and do for us
🙌🙌🙌🙌 for sticking to your guns! It would be very irresponsible of any cooking show (dehydrating, canning & pressure canning) not to refer a viewer to the USDA Guidelines. Just by watching you, I now only follow 3 ladies on TH-cam for food preservation. You’re at the top of the list!! Don’t change a thing Pam! We are responsible chefs in our kitchens, not kamikaze chefs. 😇🌹
@@sueeus4869 Mary's Nest is just lovely, I watch her channel just for her calm sweet way of explaining things. She's like a mom to everyone (even though I'm almost her age lol).
@redracer Jeni's Scratch Made Kitchen is usually pretty good too (don't let the heavy metal intro scare you away). The Provident Prepper is an amazing channel as well, though they're more about gardening and food storage, not so much canning.
In early 2020 when the pandemic caused a lot of people to start growing a vegetable garden and our local online canning classes ended up with a waiting list, many of us contacted the USDA asking why they were not doing updates on preserving food since we had a lot of folks who wanted to know how to preserve foods that in past decades had not been the norm. We were told that a lot of USDA folks had retired, and funding had been cut because past administrations thought few people were preserving foods. Even though we knew that with the advent of TH-cam, going back to 2007, that testing was even more important in light of the videos we had seen showing bad and even dangerous preserving methods. Were told a few months back that funding for testing at the USDA will become a priority again. We will see.
You are my go to canner and home preserving guru! I am almost 78 years old and last canned maybe 30 years ago with my mother-in-law. I got a 23 qt presto canner for Christmas so am refreshing my memory...and my have things changed! Please keep on keeping on! You are a wealth of information!
We used to be able to send our own recipes into the USDA for testing...I sure wish we could still do that...love your channel...have learned so much as well as its just a fun community!!!
Pam your intelligence coupled with your common sense is truly a wonderful thing. I have been canning most of my life but, your videos gave me the confidence to can meats. Thanks to you and Jim for the fine work that you do.
I promise you this: If I ever win the lottery big-time, or get some other major windfall, I will set you people up with a food-testing kitchen! I would love to be a philanthropist and this would be a great service to all.Plus, I would love to reward you for all that you have done for so many.
Because of your respect for the USDA and your own background, I feel fully confident in watching you and following you suggestions. Thank you for your diligence and honesty that is beneficial for all of us.
I have made jams, jellies and pickles for years. However, during lockdown I decided this old dog needed to learn new tricks! I had always wanted to try to pressure canning so that has been my focus for the last couple of years. I happened upon your website at the very beginning of my journey and I am so thankful! I immediately bought the USDA Guidelines book and have been using it ever since. With that resource and the excellent information from your site, I am now canning meats, stews, soups, veggies, and a whole host of delicious food! Your very scientific approach to what could be a disastrous hobby has allowed me to feel very confident in my canning results. Thank you for always carefully explaining the "why" in what you do. I always know when I watch your channel I will learn something useful. Last thing....I also know that whatever products you recommend are truly your recommendations as you don't have sponsors. Good for you! (and Jim)!
I think we all can agree that we need to push all our federal representatives to properly fund and staff the USDA, as well as other agencies. The understaffing of the USDA really worries me. It’s not only the home canning industry they have been ignoring, it’s inspecting the commercial canneries and other processors that are suffering as well. Safe to consume food is assumed here in America however, if we’re not vigilant that won’t always be the case. I really appreciate your views expressed in this video.
After nearly dying of botulism in Europe (1981 from a German Restaurant) I am super cautious at what I can. I follow the USDA guidelines, HOWEVER I am not a zealot, and I am not a Rebel canner. I do my research (usually your channel). I have chosen not to watch canning channels that have no concept of cleanliness etc, etc. So, long story short, you're the lady with the gadget and I love it. Your kitchen and canning items are clean, your fingernails are clean, and you explain a lot along the process, and you always error on the side of caution. After all, what's the point of putting food up if it is nothing more than a loaded gun aimed at you and yours. For all of this I thank you. Be healthy, stay safe and many blessings, Morgan in Colorado.
My favorite part on Monday morning is to watch your micro moments video while sipping my coffee. This is just another great and needed video. Haters are going to hate🤷🏻♀️. Bless you for not being bothered by them. Keep up the good work, you two 🥰
I’m afraid I experienced some backlash from subs of another channel who were not complimentary of Rose Red. I call them the mean girls. It was if they felt it was a competition. I, for one, think her advice is spot on and well founded. If I were to chose between a canner and a scientist who cans, I’ll chose the scientist.
@@UpNorth069 Sutton’s daze just went thru all her videos pulling any that were questionable prob that are not under USDA guidelines. She now mentions the USDA all the time as she cans. There are canners out there who have canned the same way for generations that the USDA has not tested yet such as butter. But these gals are not mean spirited or condescending but hard working women feeding their families.
You are a gem. I am so blessed to have come across you’re page. I started canning because of watching you. Keep educating us. The worse in yrs for us is coming. I am prepping for my family because of being educated by you. Thank you so much.
You, my dear are the pioneer researcher for electric pressure canning and I thank you very much for your hard work, long hours and tenacious note taking to get us where we are today!
You don’t need to engage in any wars. You are the most knowledgeable person on TH-cam for info about safe canning and preserving of food. I trust your methods completely. I have the same USDA book that you are showing on this video and will continue to follow your advice.
YES YES YES YES YES, Rose. 100% agree with, "I understand the principles, and follow those." It's the same issue that I have with folk talking about how baking is chemistry, while cooking is more art. Here's the thing about chemistry: as long as the limiting reagent is there in the correct amount (for example, the leavening), you can be pretty fast and loose with the rest of the reaction, and it'll still run through properly. I remember my old O-chem 2 professor, who basically said, "Listen. Get the limiting reagent right, and frankly it doesn't matter how much solvent you heave at it. We don't have all year to be micro precise about solvent. Throw in roughly what I've got in the lab manual, and GET ON WITH IT." Once you understand the principle of the thing, you can go "rogue" and improvise the recipes to do the thing you want them to do. When I'm baking a cake or cookies or pie crust or whatever, I understand that the ratios of sugar to fat to flour to water need to be at a specific amount. If I'm off by a couple of grams here or there (with regards to the flour, or sugar, but not the leavening), it'll still be fine. If my oven is off by a few degrees because I don't have it perfectly calibrated (which is why I bought an oven thermometer), I know that the thing will still be fine. At the end of the day, if you understand the principle of why something works, you can then riff on that guideline, and make it work for you. Always good to have that reminder when it comes to other things too. Do you have to do things exactly like how someone demonstrates, if you figure out a way that works better for you? Probably not. As long as you understood the basic premise of why you're doing something, you make it work for your own needs.
I’m a retired Medical Laboratory Scientist and enthusiastic home canner. I loved this video. As a scientist, I am careful to follow guidelines and have also started relying on some other sources such as state university labs. I’ve seen “non-approved” canning recipes that use Clear Jel that I’m dying to try, but am leery of. I was thrilled that the new steam canners ( in lieu of water bath canners) have been tested and approved. Your attitude towards name calling or bashing on other sites speaks to your obvious intelligence and maturity. I often see things elsewhere that raise red flags to me, but I keep my mouth shut. Thanks for this video!
Excellent scientific approach.. which is exactly what was lost from the USDA (and education in general) 8 years ago bringing it's demise. Keep up the good work for those who still have a brain to follow logic. Thank you!
I definitely don't want to play Russian roulette with my canning! I found your channel several weeks ago by accident and I am so happy I did! Pam I appreciate all your knowledge and insight it is invaluable ❣️
Thank you, THANK YOU!! I was wondering when you would address these issues, and my wish was granted! I had the good fortune, over the Covid lockdown here in Toronto, to do some research regarding home canning, USDA guidelines and untested methods. It led me to an amazing and honest food scientist from UPenn who I had the great fortune to speak with. He gave some amazing advice, and cleared up some of the misconceptions that are floating around out there. Much of what he said to me mirrors what you present here on your channel. In short, just keep doing what you're doing... I knew you were a gem!!
I started pressure canning in January. I found your channel, and followed your link to USDA, also have the Presto booklet (which is what I use). I watched TH-cam videos of people doing things that appear unsafe, and realized that there is NO BENEFIT in watching those. I have 22 cases canned to date. I am okay with sticking to approved single ingredients & “soup” made with approved ingredients.
Agree with every word! My grandfather water bathed canned green beans in old peanut butter jars and lived to be 92yo but there is no way I'd ever do it that way!! We know safer ways to can now and my families safety is worth the effort.
Pam, I feel blessed to have found your TH-cam channel. Your common sense approach to home preservation practices truly makes me feel that I am following safe practices. My husband and I are "on our own" now and we are finding the need for preserving our own food to be an economic necessity, especially because of current events. Thank you. You for "sticking to your guns" re: your practices for preservation. Keep up the good work! 👍
I stumbled upon your channel several months ago and never looked back. I now own a dehydrator and a canner and have been using them regularly. Love you and Jim and I have no need to search the internet for “expert” advise when I have you and common sense. Can’t wait until your next adventure! 😉
You are literally a living food preservation encyclopedia. I've watched almost all your videos. I use the knowledge you've shared daily in my food preservation journey. I've been canning and dehydrating and now I'm learning to bake bread.
I learn so much from you. It’s such a joy to find someone who gives us all we need to make our own decisions (and even encourage us to conduct our own evidence based research) rather than just saying “I do it this way and it works “ Yesterday I even learned that I’d used the term ‘bracket’ incorrectly all my life 😀😀 Long May you continue “getting the word out” xx
Pam, you are a wealth of knowledge and we are so very blessed that you and Jim are willing to take the time to share that knowledge with the rest of us. Your channel is growing in leaps and bounds because, 1. You are the teacher we all dreamed of having. 2. You explain the science behind things in a way we can all understand. 3. You give us confidence and the wisdom to make smart choices. 4. You and Jim are simply amazing people and many of us wish you were our next-door neighbor. Let the critics critique. This community loves and appreciates you both.
Brilliant, thank you. Once I had watched a number of your videos I realized several other channels were leading me astray and quit them. I have been canning a long time, but usually with my mom, who definitely was science-minded, but there is a lot that she didn’t pass along to me. You are super trustworthy and I’ve recommended you to friends who were hesitant to pressure can.
I did not know about the USDA wars, but now I am forewarned. I'm sticking with you, Pam and Jim! We are supposed to use the minds God gave us. I so value that you teach us the principles of safe food canning per USDA guidelines, and indicate how we may deviate why still following safe principles so we can decide for ourselves to deviate or not. Flexibility within safe limits is practical. It allows us to use what we have safely and change up the taste of the food as well. KUDOS!!
Oh yes! Newbie beware. After joining 3-4 canning groups, I quickly discovered how divisive both sides can be. On the “Rebel Canning” side (that’s nota derogatory term. They describe themselves as “rebel” canners.) On the “rebel” side it’s very much “anything goes.” And woe unto the one who dares to say, “that’s not safe.” On the “safety” side, free speech is not really encouraged there either. If you don’t already know the approved-only safety rules, then don’t introduce any TH-cam canners as acceptable teachers or any recipe which hasn’t been fully tested by USDA sources, Ball recipe cookbooks or some university/county extension office. It’s a very fine line for a newbie to walk! …like the Valley of the Shadow of Death. Which is why I almost never open my mouth in either community! But do be wary of water bath canning charts from the 1940s circulating in any group! Some act like that information is hot off the presses. You can water bath can hamburger meat for 50 hours, but that temperature will NEVER be high enough to kill botulism spores. …and that’s all I have to say about THAT! 🤪😉😃
There's already too much drama on social media. Why would we need canning drama? I ignore it the way I also ignore anything reported in the National Enquirer. I've learned so much from you and the USDA website. Your scientific approach makes so much sense. Thank you for the principles that help us make smart decisions.
Just one of the things that I love about your channel (there are too many to list) is the fact that you do your research and can back up what you say with fact. Some TH-camrs have a "Because I said so" attitude and think that because they have a You Tube channel, we should take their word as gospel. I no longer subscribe or listen to those channels. Thank you for caring about and respecting your subscribers. Hopefully, you know that we are giving it back to you. ❤
This is why I love your channel, this is why I greatly appreciate and respect you and Jim. You are researchers, fact finders, very honest and above all your integrity shines. I am 67, extremely young at heart and the lack of integrity today sometimes breaks that heart. I say, never go down that rabbit hole of comments. I will continue to enjoy your channel for as long as you’re out there. Thank you both, for your hard work and your precious time.
You're our go to channel! My husband & I absolutely trust how you do things. Your hard work & knowledge is very appreciated. I've wanted to learn how to home can for a long time & am now doing it with your help. I've learned so much! Also excited we are getting a dehydrator. We're learning so many ways to help us better prep for ourselves & family thanks to you & Jim. Thank you & many blessings to you both.
I really appreciate this discussion. When I first started canning I went to learn from the safest CANNING site, the most stringent I could find. But as I’ve become comfortable with the basics of CANNING and as that other group has been so wonderful to help me fully understand those basics, I completely agree with you that as you move through this journey, it is completely safe to make changes and adjustments within the basic guidelines. The way you stated this and made your point was nothing short of brilliant and I thank you and applaud you. ❤️🙏❤️
A few months ago I saw a TH-cam video from a homestead/prepping channel that about canning butter, I was all set to go buy about 10 pounds of butter to can for my pantry. I saw a video you made last year about dangerous things people were canning, and the exact method of canning butter I had just seen was in your video. I've subscribed to your channel since then for any canning ideas I have, if you don't have a video on doing it properly then I do a lot more research before trying it and I also picked up a copy of the Blue Book.
I am glad you pointed out that there are things that have not been tested. Bless you for doing so much testing on your own. Even the book says it is a guide not a law. I have one of those books and I love the info in it. But I don't take it as a law. One of the TH-cam channels I watch gave a link to the incidents of botulism and it isn't as bad as people think. I am learning so much from your channel and your testing. Thank you for giving so much of your time to helping all of us!
Thank you Pam and Jim for what you do. I happened upon some of your videos several months ago, and am so grateful for the fabulous, thorough, thoughtful information you pass along to us. You present things in an understandable way and give the science to back it up. God bless you both. (…and your hair and makeup look great in the video Pam!)
Thank you for sharing your perspective. I have been a canner for many years also and I have found, like you, that it is the principles of canning that are important, not the minutia of a recipe. I too have litmus paper in my cupboard for use with those big tomato canning projects and as of yet, I haven't managed to poison anyone with my home canned products. The part that I feel deeply saddened by is the fear that zealots and "home ec." experts instill in would be new canners that prevents them from even trying for fear they will poision someone. The principles are easy to learn, but fear stops a lot of people from learning them.
Kudos to you for not listening to the tattle tales who run to you with negative things some others who are less knowledgeable may say about you or your channel. I'm actually not sure why people think this is necessary You are both highly esteemed and cherished by people who want to treat food safely and correctly. Keep up the good work!
You are wonderful! My wife was an Iowa State Univ Home Economics graduate. She taught food and nutrition for years. We lived and fed our kids off the garden and canning. We loved it. Sadly, she has passed. I'm canning tomato juice myself today. Bittersweet. But! Your info and your approach are a breath of fresh air. Principles! Not a rote following of anything. Perfect. My wife always enjoyed teaching the importance of proper procedures and practices by saying, "Botulism is extremely rare, but nearly always fatal." Keep up the good/great work!
Tim: We are sorry to hear about your wife's. It is great that she was an Iowa grad and so very concerned about safe canning and storage. It is also nice to hear that you continue canning in her place. Thank you for the very nice comments regarding Pam. Jim
Thanks you so much for taking time to tape this. You are such a cogent, well-mannered, and well-dressed teacher--just like the results of all your recipes, canning, and million other endeavors! Your family is blessed ... "Amen to you and Jim for sharing some of that grace with total strangers. We love you and appreciate you. Have a terrific summer!
I am a relatively new pressure canner, although I have been preserving and bottling (canning) using the Fowler’s method for years. I have introduced some colleagues to pressure canning, and have recommended your site as one to follow to learn the principles. Thanks for your hard work. Keep it up!
I love your channel. I find the information you share invaluable. Myself and my sister love that you tell us the scientific reasons behind what we need to do for our food to be canned safely. Thank you and your husband for making this journey fun and exciting while we are learning.
I love your channel. You are the only person I listen to about canning. You are so knowledgeable and I feel safe with the information you pass along to all of us. Thank you
I am a decades long home canner and I have learned so much from you Pam. I look forward to the videos you and Jim put out for all your subscribers. You both are cherished.
Pam, you can always get on your soapbox 😁❤️…I have learned new skills I never thought I would try at my age, cooking, vacuum sealing, dehydration & now got my new canner 🇬🇧 …I will be rewatching your videos to help me get started because I trust you…thank you ❤️🇬🇧❤️
I for one LOVE you all and have learned soooo much from you on so many topics! Thank-you for the wonderful and free education! Unfortunately there are people who lack pride and dignity in their lives and misery loves company. We really don't have time to waste on all the "haters" in this world.
Thank you so much for your soapbox talks! I was very interested in the history you just gave us, and saddened that the funding is cut for the USDA. I don’t spend much time with other canners/food preservers (time and trust issues!)! but every so often I see a remark about “not trusting the government”, “who are THEY, telling us what to do?” I get pretty sad & overwhelmed. I’m so glad you are here and doing the work you do! Thanks to you, I’m having so much fun, confidence, and satisfaction with more food preservation!
Thank you for this video, your site is my go to because I trust what you do. I have learned so much about pressure canning, cleanliness, dehydrating, preparedness and so much more. Many new gadgets, a IP Max etc have arrived in my home. Thanks to you and Jim for sharing your experience and knowledge with us. Keep smiling and laughing together it’s precious.
Pam, you are the type of teacher who would have inspired me had I been in your class! (Learning was difficult for me so I didn't love school) You have made a food science nerd! Thank you for ask the work you put in to your channel. I watch several every day!
Just a heads up…there has been an uptick with trolls, bots & complaints on canning & preserving channels, prepping channels & frugal channels. You keep doing what you’re doing. It’s important information that is needed at this time. Your knowledge is invaluable.. 👍👍👍
Love your channel Pam and Jim. I have learned so much from you, in a short period of time. I am a new canner other then jam and pickles. I now can meat, vegetables, stews and beans. Thank you!
Thank you for your open honesty. The knowledge you are sharing is priceless. Showing us, viewers, your methods, while explaining best practices with the why's and how's of your process, truly sets everyone up for success. I respect your candor. It is very refreshing. This world could use more RoseRed. ❤️
I am not surprised that you have confirmed my suspicion for canning being lenient so long as I understand the principles. This is why it has taken so long for me to begin. Thank you for assisting is patching holes of information I've had for too long. I'm ready! 💪👌👍 #KNOWLEDGEISPOWER Thank you!
You’re providing a wealth of information. You are the first person I look to for all my questions about preserving. I’ve preserved about 100 pounds of food since discovering your channel. I love your practical advice about food security. Some people are out there putting the fear of god into people by preaching dooms day. The critics are always going to be there. It’s social media life. Thank you for your work.
Why would anyone post on a fb page regarding this channel to challenge others? Since I found this channel via TH-cam suggestion, I removed notifications from other channels regarding this subject. They are irrelevant and I have no need to tell them that. Clearly some people thrive in controversy. I found that, for me, I trust what you do because you have the science behind it and safety is a must for us. Thank you both of you for all you do.
I belong to a FB that will point people to Rose Red so they can learn how to safely can stuff.
I absolutely agree! I value their knowledge and commitment to their ‘tribe’!
@@SbzeroGames me too 🙂
@@dlgrilli yes!!!
@@SbzeroGames To share with others is a wonderful thing. I personally no longer belong to any group that does not advocate safe canning practices.
The best compliment I can give you..." I want to be just like you when I grow up"...keep on keeping on RoseRed, we love all the wonderful lessons you are so willing to teach us.
I graduated with a degree in Home Economics in Business with a concentration in Food Science , Food Technology minor and Chemistry minor. Your channel is an absolute joy to me. Thank you.
I emailed them (the makers of the USDA canning book you referenced) earlier this year with questions about the electric pressure canners. They got back to me and said they had some new funding this year and they would be testing electric pressure canners as well as doing some other tests and updates.
I love your attitude about what people say about what you do on your channel. Anyone can, and should, take what they hear and make their own dang choices. I'm so tired of our "It's everyone else's fault if I did something wrong" in our society.
Oh good news! Happy to hear that! Thank you very much for sharing!
Personal responsibility, is what my Daddy used to call it.
Great to hear!
Funding for research that keeps us safer and more resilient as a society is a good use of tax dollars IMO.
Pam, I’m an MD. I follow you. I appreciate the temperature probe tests you did. I understand the science. I appreciate that you have tested them. I am sorry that the USDA is currently failing the American people. So are a lot of government agencies. In my opinion your testing has picked up some of the slack. As long as you show me the signs I will follow you. I am not a rebel canon. I have no desire to poison my grandchildren. I am careful. But when the temperature probeIs in the kill zone for the appropriate amount of time, I accept that. Thank you so much for your work.
I’m sorry but I didn’t follow what you said about the “temperature probels.”
@@MFV77 "probe is"
@@nataliaord639 silly me! Smacking my head…. Thank you
@@MFV77Lol! I have a LOT of "smack my head" moments and I laughed out loud when I read your comment! 😂 It made my day!!
@@terrim.602 tee hee! We all need to laugh…. Especially now!
One of these things I love about your channel is all the knowledge and science backing up your advice. Plus can't barely wait for your cookbook to come out!☺️❤️
There will always be "critics" out there.. they will and do fuss at everything. We love you.. and your thorough testing methods... and THAT is all that matters. Thank you and Jim for all ya'll share and do for us
🙌🙌🙌🙌 for sticking to your guns! It would be very irresponsible of any cooking show (dehydrating, canning & pressure canning) not to refer a viewer to the USDA Guidelines.
Just by watching you, I now only follow 3 ladies on TH-cam for food preservation. You’re at the top of the list!!
Don’t change a thing Pam! We are responsible chefs in our kitchens, not kamikaze chefs. 😇🌹
Absolutely!
@redracer Mary’s Nest (she’s pretty good) and Prairie Homestead (I purchased her first cookbook in 2020. Fabulous recipes!
@@sueeus4869 Mary's Nest is just lovely, I watch her channel just for her calm sweet way of explaining things. She's like a mom to everyone (even though I'm almost her age lol).
@redracer Jeni's Scratch Made Kitchen is usually pretty good too (don't let the heavy metal intro scare you away). The Provident Prepper is an amazing channel as well, though they're more about gardening and food storage, not so much canning.
In early 2020 when the pandemic caused a lot of people to start growing a vegetable garden and our local online canning classes ended up with a waiting list, many of us contacted the USDA asking why they were not doing updates on preserving food since we had a lot of folks who wanted to know how to preserve foods that in past decades had not been the norm.
We were told that a lot of USDA folks had retired, and funding had been cut because past administrations thought few people were preserving foods. Even though we knew that with the advent of TH-cam, going back to 2007, that testing was even more important in light of the videos we had seen showing bad and even dangerous preserving methods.
Were told a few months back that funding for testing at the USDA will become a priority again. We will see.
You are my go to canner and home preserving guru! I am almost 78 years old and last canned maybe 30 years ago with my mother-in-law. I got a 23 qt presto canner for Christmas so am refreshing my memory...and my have things changed! Please keep on keeping on! You are a wealth of information!
You go! Way to go Lulu,
@@MaryWehmeier Thanks Mary!
We used to be able to send our own recipes into the USDA for testing...I sure wish we could still do that...love your channel...have learned so much as well as its just a fun community!!!
YAY! I LIKE the fact that, in your canning practices, you use the brains God and Granny gave you and that you encourage others to do the same! KUDOS!
Lol you must follow Appalachia Homestead
@@sarahmiranda7130 was just going to say this lol. I love Patera too
Pam your intelligence coupled with your common sense is truly a wonderful thing. I have been canning most of my life but, your videos gave me the confidence to can meats. Thanks to you and Jim for the fine work that you do.
I promise you this: If I ever win the lottery big-time, or get some other major windfall, I will set you people up with a food-testing kitchen! I would love to be a philanthropist and this would be a great service to all.Plus, I would love to reward you for all that you have done for so many.
I think we should all start a go fund me page for her to get her lab started!!!
@@nyrhteus6023 I thought of that,too!
Because of your respect for the USDA and your own background, I feel fully confident in watching you and following you suggestions. Thank you for your diligence and honesty that is beneficial for all of us.
The mass majority of people don’t cook, they eat at restaurants or frozen foods!
I have made jams, jellies and pickles for years. However, during lockdown I decided this old dog needed to learn new tricks! I had always wanted to try to pressure canning so that has been my focus for the last couple of years. I happened upon your website at the very beginning of my journey and I am so thankful! I immediately bought the USDA Guidelines book and have been using it ever since. With that resource and the excellent information from your site, I am now canning meats, stews, soups, veggies, and a whole host of delicious food! Your very scientific approach to what could be a disastrous hobby has allowed me to feel very confident in my canning results. Thank you for always carefully explaining the "why" in what you do. I always know when I watch your channel I will learn something useful. Last thing....I also know that whatever products you recommend are truly your recommendations as you don't have sponsors. Good for you! (and Jim)!
I think we all can agree that we need to push all our federal representatives to properly fund and staff the USDA, as well as other agencies. The understaffing of the USDA really worries me. It’s not only the home canning industry they have been ignoring, it’s inspecting the commercial canneries and other processors that are suffering as well. Safe to consume food is assumed here in America however, if we’re not vigilant that won’t always be the case. I really appreciate your views expressed in this video.
After nearly dying of botulism in Europe (1981 from a German Restaurant) I am super cautious at what I can. I follow the USDA guidelines, HOWEVER I am not a zealot, and I am not a Rebel canner. I do my research (usually your channel). I have chosen not to watch canning channels that have no concept of cleanliness etc, etc. So, long story short, you're the lady with the gadget and I love it. Your kitchen and canning items are clean, your fingernails are clean, and you explain a lot along the process, and you always error on the side of caution. After all, what's the point of putting food up if it is nothing more than a loaded gun aimed at you and yours. For all of this I thank you. Be healthy, stay safe and many blessings, Morgan in Colorado.
Thank you so much for addressing this. Sometimes we ask you the questions because the information can be conflicting. We trust your information.
My favorite part on Monday morning is to watch your micro moments video while sipping my coffee. This is just another great and needed video. Haters are going to hate🤷🏻♀️. Bless you for not being bothered by them. Keep up the good work, you two 🥰
Yes I agree 100%
I sure hope that the USDA will get more funding for testing!
I love that you are willing to tackle the controversial topics! Keep up the good work. Signed rebel canner from Oklahoma. 😬🙂🌻
You are my hero! You are so smart and I’m just blessed that I found you✨🙏
I have never heard anything bad about you or your channel - but I have heard/read people recommending you and your channel
I’m afraid I experienced some backlash from subs of another channel who were not complimentary of Rose Red. I call them the mean girls. It was if they felt it was a competition. I, for one, think her advice is spot on and well founded. If I were to chose between a canner and a scientist who cans, I’ll chose the scientist.
@@RiceaRoni354 I'm thinking - Suttons Daze...??
@@UpNorth069 Sutton’s daze just went thru all her videos pulling any that were questionable prob that are not under USDA guidelines. She now mentions the USDA all the time as she cans. There are canners out there who have canned the same way for generations that the USDA has not tested yet such as butter. But these gals are not mean spirited or condescending but hard working women feeding their families.
You are a gem. I am so blessed to have come across you’re page. I started canning because of watching you. Keep educating us. The worse in yrs for us is coming. I am prepping for my family because of being educated by you. Thank you so much.
You, my dear are the pioneer researcher for electric pressure canning and I thank you very much for your hard work, long hours and tenacious note taking to get us where we are today!
You don’t need to engage in any wars. You are the most knowledgeable person on TH-cam for info about safe canning and preserving of food. I trust your methods completely. I have the same USDA book that you are showing on this video and will continue to follow your advice.
YES YES YES YES YES, Rose. 100% agree with, "I understand the principles, and follow those."
It's the same issue that I have with folk talking about how baking is chemistry, while cooking is more art. Here's the thing about chemistry: as long as the limiting reagent is there in the correct amount (for example, the leavening), you can be pretty fast and loose with the rest of the reaction, and it'll still run through properly. I remember my old O-chem 2 professor, who basically said, "Listen. Get the limiting reagent right, and frankly it doesn't matter how much solvent you heave at it. We don't have all year to be micro precise about solvent. Throw in roughly what I've got in the lab manual, and GET ON WITH IT."
Once you understand the principle of the thing, you can go "rogue" and improvise the recipes to do the thing you want them to do. When I'm baking a cake or cookies or pie crust or whatever, I understand that the ratios of sugar to fat to flour to water need to be at a specific amount. If I'm off by a couple of grams here or there (with regards to the flour, or sugar, but not the leavening), it'll still be fine. If my oven is off by a few degrees because I don't have it perfectly calibrated (which is why I bought an oven thermometer), I know that the thing will still be fine. At the end of the day, if you understand the principle of why something works, you can then riff on that guideline, and make it work for you.
Always good to have that reminder when it comes to other things too. Do you have to do things exactly like how someone demonstrates, if you figure out a way that works better for you? Probably not. As long as you understood the basic premise of why you're doing something, you make it work for your own needs.
well said! I so appreciate someone who understands the difference between unsafe and untested.
I’m a retired Medical Laboratory Scientist and enthusiastic home canner. I loved this video. As a scientist, I am careful to follow guidelines and have also started relying on some other sources such as state university labs. I’ve seen “non-approved” canning recipes that use Clear Jel that I’m dying to try, but am leery of. I was thrilled that the new steam canners ( in lieu of water bath canners) have been tested and approved. Your attitude towards name calling or bashing on other sites speaks to your obvious intelligence and maturity. I often see things elsewhere that raise red flags to me, but I keep my mouth shut. Thanks for this video!
Excellent scientific approach.. which is exactly what was lost from the USDA (and education in general) 8 years ago bringing it's demise. Keep up the good work for those who still have a brain to follow logic. Thank you!
I simply adore what you are doing. You are the Julia Child of Preppers! Thank you!
I definitely don't want to play Russian roulette with my canning! I found your channel several weeks ago by accident and I am so happy I did! Pam I appreciate all your knowledge and insight it is invaluable ❣️
Thank you, THANK YOU!!
I was wondering when you would address these issues, and my wish was granted!
I had the good fortune, over the Covid lockdown here in Toronto, to do some research regarding home canning, USDA guidelines and untested methods. It led me to an amazing and honest food scientist from UPenn who I had the great fortune to speak with. He gave some amazing advice, and cleared up some of the misconceptions that are floating around out there. Much of what he said to me mirrors what you present here on your channel.
In short, just keep doing what you're doing... I knew you were a gem!!
I started pressure canning in January. I found your channel, and followed your link to USDA, also have the Presto booklet (which is what I use). I watched TH-cam videos of people doing things that appear unsafe, and realized that there is NO BENEFIT in watching those.
I have 22 cases canned to date. I am okay with sticking to approved single ingredients & “soup” made with approved ingredients.
Agree with every word! My grandfather water bathed canned green beans in old peanut butter jars and lived to be 92yo but there is no way I'd ever do it that way!! We know safer ways to can now and my families safety is worth the effort.
Pam, I feel blessed to have found your TH-cam channel. Your common sense approach to home preservation practices truly makes me feel that I am following safe practices. My husband and I are "on our own" now and we are finding the need for preserving our own food to be an economic necessity, especially because of current events. Thank you. You for "sticking to your guns" re: your practices for preservation. Keep up the good work! 👍
Pam, you and Jim are so honorable, thank you so much. God bless you both. Donna
I stumbled upon your channel several months ago and never looked back. I now own a dehydrator and a canner and have been using them regularly. Love you and Jim and I have no need to search the internet for “expert” advise when I have you and common sense. Can’t wait until your next adventure! 😉
You are literally a living food preservation encyclopedia. I've watched almost all your videos. I use the knowledge you've shared daily in my food preservation journey. I've been canning and dehydrating and now I'm learning to bake bread.
I learn so much from you. It’s such a joy to find someone who gives us all we need to make our own decisions (and even encourage us to conduct our own evidence based research) rather than just saying “I do it this way and it works “
Yesterday I even learned that I’d used the term ‘bracket’ incorrectly all my life 😀😀
Long May you continue “getting the word out” xx
Rose, as a fellow teacher, you are highly effective and knowledgeable. You are my professor of canning and preserving!
Pam, you are a wealth of knowledge and we are so very blessed that you and Jim are willing to take the time to share that knowledge with the rest of us. Your channel is growing in leaps and bounds because, 1. You are the teacher we all dreamed of having. 2. You explain the science behind things in a way we can all understand. 3. You give us confidence and the wisdom to make smart choices. 4. You and Jim are simply amazing people and many of us wish you were our next-door neighbor. Let the critics critique. This community loves and appreciates you both.
By the way, I love your hair like this.
Brilliant, thank you. Once I had watched a number of your videos I realized several other channels were leading me astray and quit them. I have been canning a long time, but usually with my mom, who definitely was science-minded, but there is a lot that she didn’t pass along to me. You are super trustworthy and I’ve recommended you to friends who were hesitant to pressure can.
I did not know about the USDA wars, but now I am forewarned. I'm sticking with you, Pam and Jim! We are supposed to use the minds God gave us. I so value that you teach us the principles of safe food canning per USDA guidelines, and indicate how we may deviate why still following safe principles so we can decide for ourselves to deviate or not. Flexibility within safe limits is practical. It allows us to use what we have safely and change up the taste of the food as well. KUDOS!!
Oh yes! Newbie beware.
After joining 3-4 canning groups, I quickly discovered how divisive both sides can be.
On the “Rebel Canning” side (that’s nota derogatory term. They describe themselves as “rebel” canners.)
On the “rebel” side it’s very much “anything goes.” And woe unto the one who dares to say, “that’s not safe.”
On the “safety” side, free speech is not really encouraged there either. If you don’t already know the approved-only safety rules, then don’t introduce any TH-cam canners as acceptable teachers or any recipe which hasn’t been fully tested by USDA sources, Ball recipe cookbooks or some university/county extension office.
It’s a very fine line for a newbie to walk! …like the Valley of the Shadow of Death.
Which is why I almost never open my mouth in either community!
But do be wary of water bath canning charts from the 1940s circulating in any group! Some act like that information is hot off the presses. You can water bath can hamburger meat for 50 hours, but that temperature will NEVER be high enough to kill botulism spores.
…and that’s all I have to say about THAT! 🤪😉😃
There's already too much drama on social media. Why would we need canning drama? I ignore it the way I also ignore anything reported in the National Enquirer. I've learned so much from you and the USDA website. Your scientific approach makes so much sense. Thank you for the principles that help us make smart decisions.
Bravo, Pam! Knowing the principles gives us the freedom to be creative.
Pam, I have a new appreciation for the USDA after listening to this smart discussion. Thank you!
Whenever I come across your channels name in other groups, it's always positive.
April: Thank you for the positive information about our channel as rated by "other groups." Jim
Your channel gave me the courage to pressure can. I am a “need to know the principles” kind of person. Keep it up!
Just one of the things that I love about your channel (there are too many to list) is the fact that you do your research and can back up what you say with fact. Some TH-camrs have a "Because I said so" attitude and think that because they have a You Tube channel, we should take their word as gospel. I no longer subscribe or listen to those channels. Thank you for caring about and respecting your subscribers. Hopefully, you know that we are giving it back to you. ❤
I enjoy your informative videos. You're smart, well educated, but I love that you have common sense!
This is why I love your channel, this is why I greatly appreciate and respect you and Jim. You are researchers, fact finders, very honest and above all your integrity shines. I am 67, extremely young at heart and the lack of integrity today sometimes breaks that heart. I say, never go down that rabbit hole of comments. I will continue to enjoy your channel for as long as you’re out there. Thank you both, for your hard work and your precious time.
I think your info that you share with the public, is excellent.
You're our go to channel! My husband & I absolutely trust how you do things. Your hard work & knowledge is very appreciated. I've wanted to learn how to home can for a long time & am now doing it with your help. I've learned so much! Also excited we are getting a dehydrator. We're learning so many ways to help us better prep for ourselves & family thanks to you & Jim. Thank you & many blessings to you both.
Excellent!! I absolutely love how you did your hair! God bless & keep going!
I really appreciate this discussion. When I first started canning I went to learn from the safest CANNING site, the most stringent I could find. But as I’ve become comfortable with the basics of CANNING and as that other group has been so wonderful to help me fully understand those basics, I completely agree with you that as you move through this journey, it is completely safe to make changes and adjustments within the basic guidelines. The way you stated this and made your point was nothing short of brilliant and I thank you and applaud you. ❤️🙏❤️
A few months ago I saw a TH-cam video from a homestead/prepping channel that about canning butter, I was all set to go buy about 10 pounds of butter to can for my pantry. I saw a video you made last year about dangerous things people were canning, and the exact method of canning butter I had just seen was in your video. I've subscribed to your channel since then for any canning ideas I have, if you don't have a video on doing it properly then I do a lot more research before trying it and I also picked up a copy of the Blue Book.
I am glad you pointed out that there are things that have not been tested. Bless you for doing so much testing on your own. Even the book says it is a guide not a law. I have one of those books and I love the info in it. But I don't take it as a law. One of the TH-cam channels I watch gave a link to the incidents of botulism and it isn't as bad as people think. I am learning so much from your channel and your testing. Thank you for giving so much of your time to helping all of us!
You are my go to channel . Totally trust your wisdom!
You're area real common sense lady and I have great respect for you and Jim. Thank you for all you do.
Your 'audience' loves you. I so enjoy learning from you; thanks for making time to educate us.
Kudos to you! Those canning rebels are just that reckless rebels. I appreciate the info you provide to us.
Love ya love ya love ya!!! keep the videos coming!!!! I cant get enough of Rose Red Homestead!!!! 🌹 🏡 ❤️ ❤️
Thank you Pam. I trust your do’s and Do nots.
Thank you Pam and Jim for what you do. I happened upon some of your videos several months ago, and am so grateful for the fabulous, thorough, thoughtful information you pass along to us. You present things in an understandable way and give the science to back it up. God bless you both. (…and your hair and makeup look great in the video Pam!)
You run the best canning channel there is.
Thanks
Thank you for sharing your perspective. I have been a canner for many years also and I have found, like you, that it is the principles of canning that are important, not the minutia of a recipe. I too have litmus paper in my cupboard for use with those big tomato canning projects and as of yet, I haven't managed to poison anyone with my home canned products. The part that I feel deeply saddened by is the fear that zealots and "home ec." experts instill in would be new canners that prevents them from even trying for fear they will poision someone. The principles are easy to learn, but fear stops a lot of people from learning them.
You are wise to steer clear of the faceless nature of social media.
Thank you and Jim. You are such a blessing to our community. We are so grateful. Maryann G
Maryann: Our pleasure! Jim
We can trust you information, I don't hesitate about telling people to subscribe to your site. I will continue to do so. We love your site.
You are a National Treasure and a Woman of Principle! Great post.
Joan: Thank you! 😊 Jim
Kudos to you for not listening to the tattle tales who run to you with negative things some others who are less knowledgeable may say about you or your channel. I'm actually not sure why people think this is necessary
You are both highly esteemed and cherished by people who want to treat food safely and correctly. Keep up the good work!
Ms. Pam, This is just such an Excellent Micro Monday video!!!!! Thank you for making this video!!!
You are wonderful! My wife was an Iowa State Univ Home Economics graduate. She taught food and nutrition for years. We lived and fed our kids off the garden and canning. We loved it. Sadly, she has passed. I'm canning tomato juice myself today. Bittersweet. But! Your info and your approach are a breath of fresh air. Principles! Not a rote following of anything. Perfect. My wife always enjoyed teaching the importance of proper procedures and practices by saying, "Botulism is extremely rare, but nearly always fatal." Keep up the good/great work!
Tim: We are sorry to hear about your wife's. It is great that she was an Iowa grad and so very concerned about safe canning and storage. It is also nice to hear that you continue canning in her place. Thank you for the very nice comments regarding Pam. Jim
Thanks you so much for taking time to tape this. You are such a cogent, well-mannered, and well-dressed teacher--just like the results of all your recipes, canning, and million other endeavors! Your family is blessed ... "Amen to you and Jim for sharing some of that grace with total strangers. We love you and appreciate you. Have a terrific summer!
I am a relatively new pressure canner, although I have been preserving and bottling (canning) using the Fowler’s method for years. I have introduced some colleagues to pressure canning, and have recommended your site as one to follow to learn the principles. Thanks for your hard work. Keep it up!
Thanks for this. Love your perspective, love your channel.
I love your channel. I find the information you share invaluable. Myself and my sister love that you tell us the scientific reasons behind what we need to do for our food to be canned safely. Thank you and your husband for making this journey fun and exciting while we are learning.
Very well said. One smart cookie.
I love your channel. You are the only person I listen to about canning. You are so knowledgeable and I feel safe with the information you pass along to all of us. Thank you
I am a decades long home canner and I have learned so much from you Pam. I look forward to the videos you and Jim put out for all your subscribers. You both are cherished.
Pam, you can always get on your soapbox 😁❤️…I have learned new skills I never thought I would try at my age, cooking, vacuum sealing, dehydration & now got my new canner 🇬🇧 …I will be rewatching your videos to help me get started because I trust you…thank you ❤️🇬🇧❤️
I for one LOVE you all and have learned soooo much from you on so many topics! Thank-you for the wonderful and free education!
Unfortunately there are people who lack pride and dignity in their lives and misery loves company.
We really don't have time to waste on all the "haters" in this world.
Thank you so much for your soapbox talks! I was very interested in the history you just gave us, and saddened that the funding is cut for the USDA. I don’t spend much time with other canners/food preservers (time and trust issues!)! but every so often I see a remark about “not trusting the government”, “who are THEY, telling us what to do?” I get pretty sad & overwhelmed. I’m so glad you are here and doing the work you do! Thanks to you, I’m having so much fun, confidence, and satisfaction with more food preservation!
You’re a treasure and a wealth of valuable tried and true information. A big thank you to you and your husband for your hard work!
Southern: Thank you so much! Jim
You have always been informative and helpful. Best As always .😉
I loved that you tested the electric canners, mine was the one that worked best.
I often recommend you as a reference in my food storage groups. Knowledge is power! Thanks for the power boosts❣️❣️❣️
Thank you for this video, your site is my go to because I trust what you do. I have learned so much about pressure canning, cleanliness, dehydrating, preparedness and so much more. Many new gadgets, a IP Max etc have arrived in my home. Thanks to you and Jim for sharing your experience and knowledge with us. Keep smiling and laughing together it’s precious.
very well said and with intelligence
Pam, you are the type of teacher who would have inspired me had I been in your class! (Learning was difficult for me so I didn't love school)
You have made a food science nerd! Thank you for ask the work you put in to your channel. I watch several every day!
Just a heads up…there has been an uptick with trolls, bots & complaints on canning & preserving channels, prepping channels & frugal channels.
You keep doing what you’re doing. It’s important information that is needed at this time. Your knowledge is invaluable..
👍👍👍
WY: Thanks for the info Jim
Love your channel Pam and Jim. I have learned so much from you, in a short period of time. I am a new canner other then jam and pickles. I now can meat, vegetables, stews and beans. Thank you!
Wanda: Wonderful! Thanks for watching our channel. Jim
Thank you for your open honesty. The knowledge you are sharing is priceless. Showing us, viewers, your methods, while explaining best practices with the why's and how's of your process, truly sets everyone up for success. I respect your candor. It is very refreshing. This world could use more RoseRed. ❤️
I am not surprised that you have confirmed my suspicion for canning being lenient so long as I understand the principles. This is why it has taken so long for me to begin. Thank you for assisting is patching holes of information I've had for too long. I'm ready! 💪👌👍
#KNOWLEDGEISPOWER
Thank you!
You’re providing a wealth of information. You are the first person I look to for all my questions about preserving. I’ve preserved about 100 pounds of food since discovering your channel. I love your practical advice about food security. Some people are out there putting the fear of god into people by preaching dooms day. The critics are always going to be there. It’s social media life. Thank you for your work.
Pam you are doing great. Keep it up. Thank you