Beware of the Safe Canning Police & Cowboy Canners
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- เผยแพร่เมื่อ 1 ต.ค. 2024
- Some canning groups on the Internet are counterproductive to the well being of novice learners who want to master canning skills. They use humiliation, bullying, and generate hysteria relative to insignificant details. Two types of those groups are discussed in this video.
References:
www.healthycan...
Safe Canning Police: www.healthycan...
Cowboy Canners: www.healthycan...
RoseRed Homestead Book Store: payhip.com/ros...
Website: www.roseredhomestead.com
Amazon Store: roseredhomeste...
RoseRed Homestead Channel: / @roseredhomestead
Trail Grazers Channel: / @trailgrazers3690
Any products we mention or show on our videos have been purchased with our own money and are recommended or not based on our own experience.
Please don’t retire from your TH-cam channel, we need your knowledge. I appreciate you and Mr. Jim so much❤️
That is not in our plan at all! We love our channel and community and plan to keep on going as long as we can. Thank you so much.
Pam&Jim have retired from their teaching careers/jobs. Yes, we do appreciate their utube channel and happy they will continue that for sure!
@@debz3503 now they will have MORE TIME and LESS PRESSURE.
@@crazydee1955 yes, I'me happy for Pam&Jim...they're great at demonstrating and explaining technics. And so much fun! 😁
Yes, Ma'am--Okie Mennonite, here--grateful for your efforts and lessons. Be encouraged to continue!
I'm 81 and started canning last summer. I was recently widowed, had time on my hands so needed to learn a new skill. You have helped me so much being the one I turned to when I needed help. Thank you for being there for me. You've helped me so much.
Impressive
fantastic! You won't be sorry, ever, about eating your own canned food....especially during storms or sickness. I've had both and my home-canned food was a blessing.
Inspirational. There's always time to learn something new
That’s awesome🎉 inspirational always good to learn new things!
we are starting this summer too- my teen grandson wants to learn (we usually freeze our garden produce)- but be wants to make salsa ,pizza sauce and jams from the garden- we are watching as much as we can from a few different channels- this one has been so helpful
Dave Ramsey mentions to find someone that has the heart of a teacher. It does take a person with a special kind of heart. Thanks Pam and Jim. Merry Christmas
There are 2 channels I trust, you and Leisa at Suttons Dayz. Each of you follow the USDA guidelines and will cite the correct process for the topic you are teaching. I am a great-grandmother and have been canning most of my life; and I still reference my books frequently.
I have the Ball books and the USDA book, these are the only ones I use. I reference Bernardin online as well as the extension offices. As an engineer, I truly appreciate your foundation in real science and dedication to the safety of your viewers. Thank you.
Thank you for sharing that information. Now that I am retired and have more time, I will check them out.
I agree!
@@janiceseigler6317 Leisa at Suttons Dayz is a great person to watch for canning, she doesn't like the electric pressure canners - she wasn't nasty about - she doesn't like them and won't be using them, she always encourages people to do there own research and do what they feel is best. It does not take away her knowledge because she doesn't like a certain tool.
@@janiceseigler6317 Me too.
Leisa was also one of the most vocal proponents when Pam did her experiment with the canning rings. She was never nasty about it though, just very matter of fact. I still watch her and find her videos helpful and safe.
I got in one of those Rebel canning Facebook groups.. for about 3 days 😅🤣😂. There were so many new people coming in and others telling them some really unsafe canning practices. I just couldn't bring myself to tell a new canner that it was safe to pack raw hamburger into a jar and pressure can it🤦♀️. Honestly I have dabbled in Canning for about 10 or 15 years. But I didn't get serious about it until last year. So I'm certainly not an expert. And I am thankful to the Lord Jesus that I found this channel!
You have to cook the hamburger first. My entire family & their famies have canned hamburger & other meats going back 100 years. Never had a problem. The meats have to be fully cooked first though. Definitely does not need to be done raw.
@@Lacie870 I'm quite aware. Hence the reason why I said I could not remain in a rebel canning group.🤷♀️
IMHO Hamburger has a better consistency if cooked before canning. Raw packed canned hamburger has the consistency of dog food.
@@wasidanatsali6374 and smells like it too.
Do you ever do dry canning of potatoes
This is, by far, my favorite channel; and not just for safety in food preservation. Carol - Thrifty Chic Housewife also follows USDA guidelines and has some excellent canning videos. I was in a nutrition class ages ago where the guidelines (no clue which ones anymore) changed. You should have heard the squawking. The instructor, very calmly, said, “When you know better, you do better.” I love learning to do better. If we don’t grow, we shrink and wilt. ❤️
If its not broken, don't fix it.
Just today, I saw someone in Carol’s group tell a new canner NOT to use the canning recipe from her canner’s manual because they aren’t USDA tested…I disagree with that. It was a simple bean recipe, it’s exactly the same as the USDA recipe. So now that brand new baby canner is thinking her pc beans are not safe.
😢
To a great many, Rosered Homestead is THE PLACE to go for canning advice, recipes and continued learning. We all love you, Pam and Jim and feel you are trustworthy, knowledgeable and such great fun!
I’m so glad that you use your scientific education and experience to share with us the important aspects of canning and food preservation. It’s sometimes difficult to discern what is best. Once I found out your background, and observed your teaching methods, I gained confidence in trying these activities. Thank you and please continue. May you and your family have a wonderful Christmas and holiday season. You are appreciated.
There are many Master Canner channels with trained canners who follow USDA and the National Center Food Preservation. Also many University Systems post on you tube instructional videos. I use logical reasoning and appreciate Rose Red and her videos. It is so nice to see her scientific approach. Since beginning to learn how to can via my local agriculture extension program I am extremely hesitant to eat canned food given to me by Cow Boy Canners. Cheers.
I am 69 and started canning with my mom as a girl. Graduated to pressure canner a few years of marriage and never looked back. I did about 600 jars this year. You got me started on doing meat. Lots of local fruits, jams, jelly, veggies, tomato sauce, catsup, taco sauce, salsa. I have a lovely pantry full of goodies I've canned up.
With earthquakes on the increase worldwide, please secure your jars. If you do not, all your hard work will be among shattered glass.
I also am 69, for just 2 more weeks. Food growing and preservation was our existance. The only way we had food.
@@yesican2012 I have them on extra sturdy plywood and 2 by 4 custom made shelves in a dedicated pantry.
@@ksewald91
Also make sure they hve dome kind if barrier thst would
@@ksewald91
Fantastic. Since an 8 to 9+ quake is expected.
When the article came out about holes appearing on the atlantic ocean floor near the azores, the quakes have gotten worse in preparation for the ocean floor splitting open.
The west coast of Britain has been getting "seismic waves" from the separation where the 3 tectonic plates meet at the azores.
Those of us following the new madrid movements, are still praying we will be warned in advance to evacuate.🙏
When I hear "that's the way it used to be done!" I show that person old ads that say more Drs recommend Marlboro than any other brand for pregnant moms! 😆
That’s a great reply. 😂What do they say to that?
@@lenelenore it's usually on Facebook and there's never a response 😆🤷♀️
My grandmother, even in her 70s, took classes at her extension office every year to get updates and changed her canning practices as there were updates. So, generational canning practices are not the way to, maybe generational recipes adapted to meet safety. Thank you for all you do! Thrifty Chic Housewife follows USDA guidelines. I've learned a lot from both of you. I understand now what happens during the canning process from you, and I am able to speak to it. I understand safe storage practices from you also. I am so grateful for you and your husband taking the time to teach me.
We agree, canning needs updated on a regular basis to safe. Thank you for comments. Jim
I'm one of those less than 40 year olds who can. I learned most of it from you! I'm now teaching my mom how to can. It's great fun and helps fill our pantries. Thanks for all you do and congrats on your retirement!
Newbies should ALWAYS start with the basics! Some of us elderly people have used our ancestors recipes for hundreds of years or recipes from other countries, countries that are still testing. We use common sense and the basics to can. Our country hasn't tested since the 70s, wanting us dependent on our government, that'll never happen in my household. I depend on no one. I grow my own food and can it to stay away from sooo many chemicals in store bought. Bravo for bringing this to the forefront Pamela. It's exactly why I don't say much, my house my rules, but I never tell anyone how to can and what to can unless it's straight from the USDA. Hugs
Marry Christmas 🌲 and happy new year to you and the rest of your family how are you celebrating your day so far?🎆🥰♥️🎊🎁🌹🎀🎇🎇🎆💐❤️😅💯🍾🥂🎊🎉🎂🍻🙏🎁🎁🎀🎀
Congratulations on retiring!! Thank you so much for all your canning helps!!
Pam you are such a wonderful educator. You have great, down to earth knowledge. God bless you and Merry Christmas to you and Jim. Looking forward to what the new year and new season in your life holds for your channels.
I was confronted by one of these trolls who had to degrade you. I was shocked. This crap is happening across the internet. I for one along with thousands of others appreciate you! Merry Christmas!
Thank you so much! And Merry Christmas to you and your family.
I knew/know nothing about canning. During lockdown, my husband was working away from home and I was having to send him off on a six hour car journey with a week of food. Frozen stuff defrosted on the way. I thought I could pressure can in a normal pressure cooker as I have no equipment but had bought six jars. You didn't treat me like an idiot but explained this wasn't safe. I still don't can but watch u regularly and appreciate the way you explain /educate us in a very supportive manner. Thank you.
I use the Instapot pressure cooker from Pam’s experiment. It’s perfect size for small batches- 4 or 5 jars.
Thank you. It is very expensive to buy in Scotland. Canning isn't really a thing here. The jars cost me £20 for 6 x 1 pint jars! I have looked at costs and really not manageable here. I just buy tinned stuff.
You can also dry quite a bit of food, if you don't have a dehydrator you can use your oven on it's lowest setting.
Thank you, Mary Anne.
@@kimmcvitty3580 hi, Im in the UK too, and have made a huge investment in jars and lids. It is so expensive!!! We don't have the long history of canning in the UK. I won't buy those expensive jars. To get a better price I have to buy in bulk unbranded jars. I got into canning a few years ago to preserve my home grown produce, and expect to reuse jars over & over, so the initial outlay is recouped over several years. I really get jealous hearing the USA folk pick up a few dozen jars as part of their shopping!
I discovered your channel this summer and am so thankful I did. I appreciate your approach to teaching us and sharing your expertise. I will be 76 in January, began canning as a teen with my mother, and am still learning from you. A real teacher enjoys sharing his/her knowledge, receives joy when when others learn, doesn't profess to knowing everything on a subject, and is always eager to increase his/her knowledge. That is you!! I give you and Jim my sincere thanks. Merry Christmas!
Good, safe, canning knowledge and experience: Honestly Pam, your channel is the best one I've found for demonstration videos and discussion of safe practices.
Some good ones: Homesteading Family - Carolyn Thomas. Pioneering Today - Melissa K. Norris. Thrifty Chic Housewife - Carol.
Exploring TH-cam to learn how to can beans, I found lot's of "opinions"
I want to give a shout out to Homestead Heart. In one video she shows how she literally washes beans (rubbing them together under water) until the water runs clear and then puts them through soaking and heating until no more foam is emitted by the beans. This also gives you opportunities to cull the beans. Those beans are CLEAN before they hit the jar. I have followed this practice with excellent results.
My biggest fear of canning is the potential for botulism. So this video is great, thank you!
I hear you amen.
Yup same here no way to know till ya get sick.. although I now ph test my low acid (water-bath) foods to feel comfortable
@@muddyfeetaussiesYou water bath low acid foods?
@@cynthiafisher9907 Amanda likely does what I do and test for low pH before waterbathing.
Have you watched "Becoming a Farm Girl"? Excellent example of young people getting into and learning to can. She is our hope for the future. Us grammas are sometimes ignored. AND she constantly refers to USDA and Ball. Plus her videos make my mouth water! Appreciate this video! Oh, and I forgot to mention that her education is in teaching. She is an assistant principal at this time. I think that is also why her videos are so good. They flow beautifully.
Oh I love her channel!
I'm 36 and just learned how to pressure can this summer. I was soooo scared the first round but had tremendous success!! 🙌 👏 I now have over 50 jars, meat and veggies, and it makes me so proud!! I love my new skill!!!! Thank you!!! 🙏❤️
There is only one other canner channel on the tube that I trust with canning information. She goes by the USDA guidelines. Thank you for all the safe canning information you offer! Professor Pam and Jim always has our safety and health as most important info! Thanks to both of you!💝💝
The lady with all the tattoos????
@@crazydee1955 Not sure who you are referring to.
And you withheld the other reliable canners' YT channel name because ?????
@@crazydee1955 are you talking about Jess of Roots & Refuge? She's an excellent resource for so many cooking/gardening and homestead topics, imo.
@@kellyname5733 I was not here to promote other channels, just saying there was only one other aside from Rose Red that I trusted and watched.
I've been waterbath canning for about 5 yrs and when I saw you test the instapot max for pressure canning, I bought one and never looked back. A few months later I bought the Presto canner like you have. That max though gave me the confidence I needed and I thank you for it.
I watch so many homestead channels that do far more than canning but I trust them because they mention quite often....USDA.
I learned canning from my parents, always using the Ball Blue book, but only did fruits and vegetables. All our meat was from animals raised by my dad and butchered for the freezer. It is from you, Pam , Leisa at Suttons Daze and Linda at Linda's Pantry that I have learned to can meats and feel very safe doing so because we all follow the USDA safety guidelines. Thank you so much for this important information in this video. Welcome to retirement and Merry Christmas to you and Jim. ~Gail
You are so right on with this vid. There are a lot of unsafe canners out there. As a personal preference I never accept home canned foods from anyone, nor do I share my home canned food outside of my immediate family. I know my home canned food is safe. But once it leaves my pantry I don’t know if the recipient knows how or is willing to test for a seal that may loosened, or even if they properly refrigerate an unused portion. My immediate family members know because I am constantly reminding them how to handle all food safely based on the science. Your content is always first rate. Thank you
Perfectly stated, and THIS is why I appreciate your channel so much. You show us the science behind the process and cite resources as needed. ❤
Same!
Thank you Pam & Jim for all of your great information.
Thank you for bringing this video to head today. You are so very correct on canning police and cowboy canners! (Great names for both). Rudeness has no place in this world, computer warrior’s are getting very good at rudeness and there opinions are the only correct way.
It is wonderful to see another one of your videos pop up with the best information! I watch for you videos all the time. You explain things thoroughly and correctly. I have canned for many years, following you this last 2+ years I have canned correctly now. I have widened my canning completely across the board now, learning how to pressure can correctly! Lol.
Thank you so much for having the best channel and all the knowledge you have shared with us.
Merry Christmas and Happy New Year’s!
Your channel is a true blessing for all. I'm so fortunate to have happened upon this site. I feel I have an ace in my back pocket now, this channel, as I am relearning. I'm 65 yrs old and grew up canning with my mother and grandmother. I thought I gave all that up years ago, but for whatever reason I'm back into it. You are right, things are so different now. So, I am a new student learning to can. Thank you for all your hard work. Blessings
I like Suttons daze and twolilou creates. Hope I spelled them correctly. I know Linda (twolilou) is a master canner. Leisa would be too but it's not offered in her state
Remove the doors to gain extra inches.
I'm 62 a male person. And have been involved in Canning of some kind or another most of those years and have always followed and USDA canning methods, and still do I've never prescribed to the Cowboy Rebel canning thing. My son does and more power to him. 10 years ago my current wife she is from Russia. They do canning in Russia they have different types of jars different types of lids different procedures. And she feels very comfortable doing the canning that she has learned in Russia. You yourself use different types of jars and lids from Europe. The part I don't understand is in the United States we think everything we do is correct and everything everybody else does is incorrect. But that's not true the United States doesn't have a monopoly on truth we're not the authority on the only proper and safe way of doing things. I will continue to use authorized USDA canning procedures and processing times, but we also use some of the types of procedures they use in Russia. Americans are very arrogant about our ways the only proper way and everybody else is wrong. Only arrogant foolish people have that type of mentality whatever the topic.
I so appreciate your expertise in this subject as well as your expertise in EDUCATING and SHARING for those of us who are truly interested in canning safely and correctly for the health and welfare of those we share our product with! You are a wonderful educator. I would have loved to have been a student of yours at the university level.
Ditto!
@Jindra OH yeah!
I am very timid and it has taken me some time to work up the confidence to try. My impulse is to ensure I follow every little rule out there. I am glad you put this message out. I saw some videos that seemed sketchy to me. I have watched all your videos on canning and feel you are a safe space. I have my equipment for water bath canning and feel well acquainted enough to go for it. I agonised over what equipment to get for pressure canning. I took an online canning course I feel was worthwhile. I like studying about it but it's time for me to start doing it! You lit a fire under me. Thank you for sharing your passion and wisdom, from London, Ontario, Canada.
Hi Sue. I am in my 60’s and started water-bath canning about 5 yrs ago. I’ve had a Presto Pressure Canner for over 30 years that I was petrified to use. Just this year, through the great teaching of this channel, Mary’s Nest and Homesteading Family, I pressure canned my first green beans. That gave me confidence, and I’ve since PC’d chicken and lots of dried beans. Oh yes, and soup. I can’t believe I wasted all those years on fear.
Follow these women, step by step and go for it. We’re rooting for you.
@@leewillis2908 I love our Sweet Friend, Mary! I took the Homesteading Family online course! I am very interested in making lemon curd, salsa, ground beef, chicken, and other meats. Watching Pam while I also have a view of the first blizzard of the winter here. Merry Christmas to you and yours.
@@sueciviero3866 A very Merry Christmas to you, too. I hope you can give yourself the gift of canning this year. You’ll be hooked in no time.
“True educators care about the learning of those who come to them.”
Thank you for your integrity on this. It’s so important to teach with the motivation to share valuable, safe, and tested knowledge while leaving ego behind.
I am 55 and only this last four months have begun learning how to can, starting with waterbath, then successfully graduating to a pressure canner (ground beef, so cool! Taco Tuesdays just got easier!). I want to do this RIGHT!
I was grateful to find you, and I’ve quickly learned to have a discerning eye when it comes to gathering information from others on this subject. There is only one canning fb group I belong to, and they are hardcore about safety and guidelines. I LOVE this! I find some of the “rebellious” commentary both interesting and sad at the same time, like how full of oneself must one be to eschew safety and take a new student (of ANY subject) down a path that may hold a potential for danger? Fortunately, the moderators of that group are always quick to counter and correct.
My husband is an automotive technician. I can’t tell you the number of times he’s come home, recounting an event where a customer or even a coworker tried to make the repair process easier by choosing a route that wasn’t safe. Fortunately, my husband also has his loyal customers because he chooses to take the time to educate them about the need to make safe choices with their auto repairs, and he’s earned their trust because they know he cares.
You are the same way, and I appreciate you for that. From a fellow feisty redhead: keep fighting the good fight!
Thank the Lord I found your channel over a year ago! I turned 74 this year and YOU gave me the courage and scientific information to start with your water bath canning class. I’m a retired Registered Nurse so safe practices are the first thing I think about and you lead by example. I’m looking forward to your pressure canning class and I gain knowledge every time I listen to you…no matter what the subject 😊. Merry Christmas to you and Jim and your loved ones 💕💕
I love to watch your channel and I am learning a lot ,thank you for all the information
Excellent video! As a former classroom teacher (27 years before I left to work from home), I appreciate your teaching-based approach. Thank you for always-and so clearly-explaining, demonstrating, and providing the “why” behind safe canning processes.
Yup! Her approach helps us all to appreciate the learning process and help instill confidence in new canners.
@@carolbssewing3328 I agree completely!
I am an 'old' gal who started canning last year after finding this channel. It was your scientific approach that gave me confidence to try and I have canned meat and vegetables with great success. Thank you for all you do for your viewers, to give an unbiased scientific slant on canning. I feel like I am back in school and am finally learning new things again, which keeps me younger in the brain.
Me too! Thanks Pam and Jim!
Pam, this may be a dumb question - if botulism WERE in a jar I had canned, and I’m not detecting it by sight or smell, would boiling for a certain period of time kill the botulism, or would it sicken me no matter what?
Me also!
@@maryl1833 I do not believe that there is such a thing as a “dumb” question. Asking questions is how we learn. While I’m in my 60', I’m fairly new to canning and have lots of questions. Luckily there are channels like this one with proven, valid information and links, recommendations to other scientifically proven resources. Pam has a video on botulism which may help answer your question, Here: th-cam.com/video/xI9XhPfg_Lo/w-d-xo.html
I come from a long line of canners/growers and such but never canned. I do ferment veggies and make kefir and a lot of other health food stuff. With all the uncertainty around us I knew it was time to start canning. This channel is one of the first ones I landed on. Yea, I have wandered to a few others like Suttons Daze (she adheres to USDA). Im old too and love to learn new things. Love this channel for sure.
I am so glad you have posted this video because as a beginner, I’m often easily confused about what is safe and what is not. And it is so challenging to know whom to watch without actually “categorizing” then as cowboy/rebel canner or safety police canner - it is too polarizing just to figure out what is safe or right for our family🤣🤪. It’s challenging to cut through the rough to get to that diamond (in whatever form that takes for you or your family).
Thank you so much for your consistency in teaching us the safest way to preserve food for our families. I do watch other youtube channels, but if I see something questionable I refer to your channel and look up your videos for the information needed to assure me of the correct way to process my foods. My daughter-in-law has expressed an interest in canning and I have offered to help as much as I can, but I referred her to your youtube channel for the best advice.
Well, Miss Pam, you did it again! You have put together a lesson that any of us can understand and appreciate. There are rebels everywhere we look, and not just in canning. I want to learn, I need to exercise my brain! Love your channel.
I just turned 63 and am starting to pressure can. I have been terrified to pressure can for years as I have heard horror stories about exploding canners and botulism. Jim and Pam you have given me the confidence to start learning. I go very few places for my information as I just cant handle the cowboy canners. My families safety is paramount to me. I would be in big trouble if I could tell someone about you and your show because I reference and refer to you often. My two sons know of you. LOL You two are the best and I love learning from you. ❤
The old ways, huh? My grandmother stopped using the old 3 hr boil, water-bath method for bottling meat, soup, fowl etc because members of her family died from eating toxic food. She no longer trusted that method and just bottled fruit. I remember her telling me to never bottle anything with meat in it. She believed our Australian climate was too hot for too long, to safely store bottled meat etc. Well, she would have loved pressure bottling. I know she would have embraced this method whole heartedly, and followed the recommended guidelines. (sorry for calling it bottling, old habits!)
You are such a delight to watch. No nonsense, straight to the point, refreshing! I appreciate your content and deliberate focus to get the information to your audience. Wonderful.
Ohhh noooo, remodel your kitchen, what a shame😥. I say YAY! I happen to love change and enjoy process of refreshing newness!
Kathryn Arizona USA
Suttons Daze goes by USDA. She’s great!
I was horrified this week when I went onto a FB Canning group and the person was putting her filled jars in the oven on 250 for 75 mins and was thrilled because she can get so much more done doing it that way. Everyone was "eager" to learn this "new" method of canning. My jaw dropped. Aside from the obvious, canning jars are not supposed to go in the oven, but I realize that was the least of her problems. How many people will start to "can" this way because they can get "so much more done?"
Congratulations on your retirement, Pam. Well deserved!! Your clarity and teaching techniques helped me be brave enough to make my first batch of Ghee. It is so easy, but without having watched your video a couple of times (even throughout the process...) I probably would not have tried it. You are thorough and I have absolute trust in what you tell us.
I worked for CA Food & Drug for over ten years and was sent to UC Davis Better Process Control School for commercial canning. Safe canning is extremely important. In addition I have canned at home my entire life and judged canned food entries at the San Diego County fair since 1986. Education is key and I try to make it painless so would love to discuss issues and be a resource for you. Home canned foods can be so delicious far beyond commercial batches - usually because the fruit can be so much closer to ripe and therefor much tastier.
The articles certainly describe the most extreme types of canners! I have waterbath canned via USDA recommendations and have also canned via European methods (inverting high acid fruit jams and jellies without waterbath) and have 100% success with both. I decided not to bother Amish canning potatoes even with vinegar added and water bathed for hours because of the waste and cost of resources and decided to dehydrate shredded potatoes instead over our wood stove (we check the temps to make sure they are not cooking and in the correct range) and vacuum seal jars of dehydrated potatoes. We dehydrate a lot of cabbage, mushrooms, turnips, and veggies by the wood stove actually, which saves us a lot of fuel costs. But I love how you present the science as well as the inviting approach to all your canning videos. While I trust the USDA has put a lot of effort into testing canning practices, I also will say I used to work for them and their entire national nutritional guidelines were based on a lie told by Ancel Keys to the McGovern Committee in the late 1970s and the USDA did NOT want to adopt those plant based grain-heavy guidelines. And since then obesity, heart disease, and diabetes has shot through the roof. The things I could tell you! It's shocking. Food nutrition labels are based on the raw ingredients, btw, and not the cooked or processed result. So, I don't trust the USDA to always tell the truth, but I acknowledge their testing regarding canning and appreciate your sharing that with folks for the very safest (if periodically overkill) in canning.
So sad that these police are discouraging first timers. A lot of us were taught by our Mothers but some aren’t and they need places like your channel. So sad. I was brought up helping my mother can but I am terrified of my pressure cooker. I bought the digital one by Presto after watching all the testing you did. I love my presto canner!
Pam and Jim, I was just watching this video with friends who were here, on her way home from Lowe's. Your comment on the new refrigerator may have saved them a LOT of grief and money, because they never ever thought to measure the area near their stationary island, that is in front of where the bigger refrigerator will go.
The husband even noted that the one model with the freezer on the bottom, they were looking at, might be to 'thick to fit between the island and wall where the refrigerator will go. He noted moving the island and then putting it back won't be that hard. But being able to do so BEFORE a new refrigerator is delivered, will save them money. THANK YOU!!
Honestly, I don't trust anyone other than the blue book, usda website, or you. I canned something with my 105 year old grandma recently. I waited until my mom took her home and re did all of it the correct way. I'm not going to be the one that kills someone with my food. I'm also wise enough to know you don't argue with anyone that has lived to 105 and still lives alone.
Thank you for what you do and for providing a safe educational channel. Merry Christmas!
Yei! Congratulations on your retirement ❤😊
Any information on either end of the extreme of anything should always be questioned. Once a teacher stops being willing to learn they cease to be a true teacher. One should never stop learning.
The world needs more people of integrity like you and Jim. May the new year continue to bless you as you bless us.
So, I'm glad to be a part of your community.
35 years ago I went to a friends house for a visit. She wanted to make me a sandwich for lunch. As she was pulling the opened container of mayo out of the Cupboard, I said no thank you. She had been used to eating her mayonnaise like that probably forever but not me. I am a person that follows directions. The mayo jar says to keep it in the fridge after it’s opened. I have had food poisoning twice in my life and I don’t want it ever again. I really appreciate how you are always teaching safe canning and using the guidelines for safe canning. Thank you for helping us err on the side of caution. 😊
I wish my kitchen looked like yours
It is too bad that I can't give 10 thumbs up. I have learned a lot of valued information from your channel and look forward to continued learning. Some days are rough for me due to my health, but when I'm feeling good, the first thing I want to do is can a case of something. Just this week, I fixed two different meals with my jars of canned goods. Thank you for all that you do. Merry Christmas.
Thank you so much for your kind words! It sounds like your canning is really paying off. We wish you health and happiness in the coming year! Thanks so much for being a part of our community.
Pam, I never had a mom, and watching your videos I feel like you're talking to me like a mom would. Thank you. I wish I could know you and Jim both because now my father is gone, too. Much love ❤️
Yes it can be disheartening to be criticized for the smallest thing. I posted a picture of my canning journal and it was baked beans. I listed out the ingredients, weight of beans before soaking, amount I put in the jars, how many jars it made etc. I got nasty comments that I wasn't following USDA! I pointed out that the USDA guide was right under the journal, it's my journal not a handwritten copy of the guide, and if we took their thinking literally we could never can chilli beans, carrots with onion soup seasoning, or Mississippi roast seasoned pork butt. The negativity stopped after that! Great 💗 and I'm still hoping for a video on weather or not cooked poultry is safe 😉
I've canned poultry - safely and successfully - for years! Good luck
Cooked poultry is safe, but you have to hot pack it. (Use broth or water). The directions should be in the usda or ball canning books
@@KellyS_77 PAR-cooked poultry is in USDA book, not fully cooked. I emailed them and they said no. I even explained that I use hot chicken, in hot broth or water, LIGHTLY packed not firmly packed like raw chicken.
Sutton's Daze is great
I love all the new interest in canning. I have been canning all my life, starting as a young girl,with my momma and grandma as my teachers. I have taught my kids(my daughter has a food science degree) as well as many friends. It is so good not to be thought of as weird because I have a passion for home preservation. The canning nerd in me loves watching your scientific approach and have learned from you. Blessings
As a youth, I learned how to preserved meats by my mother and grandmother. Air Drying was the only way of preserving fresh meat butchered from the hoofs. Back in my growing up years most Native Americans children helped out with butchering and preparing animal meat. I grew up without running water and electricity. The nearest store was 1/2 day ride on horse back. Now, I am so glad I know how to preserve meats, fruits and vegetables by using pressure canning, water bathing and dehydrating. I still air dry my herbs, citrus peels and wild teas.
@@mariewheeler5626 I have been dehydrating too. Last year I dehydrated my tomato skins and turned them into powder. I try to use all of God’s goodness. This year I have had the privilege of canning baby food for my first grand baby. Boy, that makes your ♥️happy. I grew 🌿 herbs and dried as well as made my own teas for the first time. Everything tastes so much better with love being a main ingredients. Blessings😊
Some of us are just canners from other countries, where there are no pressure cookers. We waterbath. And we learn to heat food to a boil when you open the jar. I am sure you know this kills the botulism toxin, might the food be contaminated . It does not indeed kill the spores, but again, the spores won't make you sick. Wonder why the USDA don't tell you that. I do read their guidelines. I do not can meat, but I can everything else, yes, also rice and beans on a regular pressure cooker, for a short time, if I go on a trip. See, I am not a rebel except in the states, I am just a canner. And I have diferent knowledge. Nobody sick with botulism in my country for decades, and last cases related to cured meats. You talk to an american public, of course. But science gives diferent options - like keep clean and boil your food - and the rest of the world have different, safe practices.
Hey Professor! My wife who is 41 and our daughter who is 5 have been eager to get into canning. Under the tree is 2 cases of ball jars as well as a new hot plate (we have an induction stove). I’m buying them your water bath class and will buy the pressure canning class once it is up! Happy Holidays!!!!
Presto makes a pressure canner for induction stoves, it's the one I use.
Love your channel!
I'm so glad you are addressing this. I started canning in my 50s but I knew to stick with the instruction book that came with my pressure cooker and ordered a Ball book before I ever canned my first jams, jelly, butter, relish etc. I've seen some homestead and prepper channels that are going to get folks killed.
The probability is there, but let's hope not. Jim
Thank you so much Pam and Jim for your teachings to both the new and us old learners. I have preserved various foods since taught as a girl, but having science based teaching has helped to weed out sloppy practices in my kitchen. Happy Holidays to all.
I was terrified to try to can anything until I started binge watching your channel. I appreciate you and Jim so much. THANK YOU
You are so welcome! Thanks for watching our channel. Jim
I think even if you are retired from the educational system, you are still doing great work educating all of us on safe practices for saving our food. My grandmother and mother canned as that was the only way to save food grown in the garden or raised in the fields. But I would not follow what my grandmother did then as there have been so many improvements to how to prepare and save food. I can remember as a child when she got her first freezer and went to freeze her corn instead of canning. We lost that entire crop because she did not know about putting everything into freezer paper (this is before plastic bags) to prevent freezer burn. We are always learning new things and how to improve our lives.
So well said! I've been canning for 50 years and love to come here because you use your knowledge and common sense. I cringe at some of the rebel canning advice but ialso have seen folks so afraid they will kill their families even if they use safe recipes that they give up. Like you I also feel like a student even though I teach. There is always something to learn.
Sarah at Living Traditions Homestead is one of the best. She reminds people about altitudes, referring to the Ball book and does step-by-step instructions. She is the first I found and got me back into canning.
I only decided to start canning after finding your channel. I watched so many videos with conflicting information, I was about to give up. This is food I'm going to EAT. I wanted it to be right. You back up what you teach with the "why", the resources, and your own data. I've recommended your channel to family that has canned for years-I trust your information that much. Thank you both.
Get a mattress off a single bed, lay it on the island countertop, get a couple of strong guys, and simply flip the fridge over it like a high jumper. You need to spin it while on the countertop to get the bottom end in the right place, or lift it with 4 guys so that the bottom end is in the right direction. If you do it right and take your time, the fridge should clear the ceiling just fine. Let it sit for a day before you plug it in.
Brilliant! Thank you!
You have taught me so much. I refer to all your videos frequently.
Some of what your saying is incorrect, the dairy lobbyists were successful in getting the USDA to put the squash on canning dairy products. Dairy is a fresh, perishable product, and if everyone canned it, the industry would be throwing a huge amount of product in the garbage.
It is only your opinion that I am incorrect unless you cite references for your claim that I can verify. Regardless, attempting to can dairy products with our home equipment presents a botulism threat because there are no tested/published processes or procedures for doing so. If you look up people on the Internet who claim to can dairy safely, you will see that their processes and procedures differ across the board, so which one is safe? Ae any safe? Who knows? Thus my warning to beware of such claims.
You have to be blunt and to the point when it comes to canning. We only want to eat safe food. I did all my water bath canning first then pressure canning. I get requests to can things from friends and family all the time. My daughter had a few cucumbers left from her garden and asked me to make pickles. Those cucumbers made 6 pints of pickles and I let them sit on my countertop 2 weeks before I gave them to her.
We don't need bullies telling us what to do. Thank you for getting them out. I highly recommend you to people who I know and trust. All of them really like you.
I've seen cowboy canners at work. They have claimed to know how to make salsa. They don't cook the vegetables properly; don't water bath; then place it on the countertop for consumption. I won't eat one thing out of their kitchen.
Thank you. Merry Christmas Jim and Pam.
LOL. I've been a member of one of those "safe canning only" sites that seems to hate you. I use them as a reference some times to check things, but come back to you, especially since I heard that the National Canning people haven't done much new testing in some years. It's been so interesting to see you test various new things and do things so scientifically. I'm 73 and we are just two in the house, but with what I'm finishing right now with my after Christmas turkey I'll be going over 300 assorted jars this year. I'm loving it!
I am so glad you are addressing this topic! I am new to canning and prepping, and I search high and low for safe, reliable, common sense recipes and ideas. There is no shortage of either of the groups you mention. I feel very fortunate to have found your site. Thank you so much for being such a great teacher!
I love Healthy Canning, been going to that sight for years. Another good one I think you would appreciate is pickyourown.org, not only do they have safe canning recipes they also offer where farms are that are open so people can go pick and get fresh fruit and vegs. to buy and pick your own, they cover the USA, Canada and other countries, very good sight. Excellent video, I have never heard of the safe canning police, to the rebels that will put anything in a jar and just because it seals think it is safe, I say your kitchen your rules, but, you should be the only one eating out of that jar, no gifting or sharing.
Thank you for reminding me about pickyourown.org. They saved me once when I had a failed batch of jam with their instructions on how to re-do it successfully. Thanks for your comment.
What a fantastic and refreshing presentation. In my professional life as a furniture maker and restorer, the most highly skilled man I've ever known had left school at age 12. Not an educated man, but a brilliant one and a life long learner. He was a natural born teacher. With him, you just wanted to follow along and try to do what he was doing. He wanted you to do it, too. He was a helper and a coach; the best cheerleader you could ever ask for. He was not a critic or the police. If you were doing something wrong, he would find ways to help you do it better. You are cut from the same cloth. Thank you.
Thank you, Pam will appreciate your comment. Jim
My maternal grandmother and her 4 brothers were born in a sod house in Nebraska. Having only a 4th grade education, she in her adult years was a great homemaker, especially cooking. While I don't remember much about her canning experiences, what truly impressed me was her ability to complete the crossword puzzles in the New York Times in about 20 minutes. I struggled to finish even one!
I learned from the Utah University extension TH-cam channel that I should get my Guage checked every year and even a brand new Guage should be checked. In Washington state, I found out the extension doesn't do that anymore but has partnered with McClendons in Puyallup and Olympia for that. You have to call and make an appointment as they don't have the service available every day or all times of the day. Happy, safe,Blessed Holidays to you and your family 💕 💙
Watching you can gave me the confidence to try myself. I have the USDA book and a newer Blue Ball book. I was given a bunch of white peaches this summer. Can't can them because the USDA hasn't tested them yet. So they freeze well. You're teaching style is confident and that's what I needed. Thank you to you and Jim for helping me fill my basement with "things". 😃 Merry Christmas! Happy Retirement!
Can you use them to make some jelly?
The same thing happened to me this past summer with the white peaches. I bought 12 pounds to can. When I started to read the USDA instructions, there were none! Except that there had not been any testing done on them. So, instead of just saying "Well, if it's OK for yellow peaches, it's OK for white ones". I froze some and ate most of them (they were so delicious!). If I had not learned about the USDA guidelines from Pam and other channels, I could have made a serious mistake.
Merry Christmas and Happy New Year. WE, My daughter, granddaughter and myself, will be watching and learning in the year to come. It is so much needed in these days of higher prices and lack of abundance of foods in our stores. Thank you for providing us with the knowledge tools we need. Keep up the great work.
I am so glad to have found you. I'm new to canning and am looking forward to teaching my daughter all about canning as part of her homeschool learning. Your site is so helpful to give her both practical knowledge and the scientific support behind it.
Welcome to our channel. We hope we are helpful in teaching your daughter about the science and practice of safe canning. Jim
Thank you for all you do. I follow many sites and I hear your name mentioned on some of those sites. They mention you in a good way. Go check out their site they say, she is am professor and is awesome at teaching. All positive stuff. You are making a mark. Thank you. Merry Christmas to you both. 💕🇨🇦💕
Thank you for sharing your knowledge with us Pam! You and Jim are a great asset to TH-cam.
You are so welcome!
LOL
I really enjoy and have learned from Marie Heart at Homestead Heart. Also That 1870's Homestead is good. Plus I love your channel!
My first video from Homestead Heart she was canning butter. I enjoy her channel but you shouldn't can butter. And I love That 1870's Homestead, but her canning practices are sometimes questionable. She cans dry beans. It is her choice but I can't bring myself to do it myself. I watch these channels but , FOR ME, I need to follow USDA guidelines. There are so many people watching these videos and don't realize they could be hurting people.
@@msday2vzw Yes, but both of those channels do tell you when a recipe is not exactly according to the guidelines, so you know and can make your own decisions. I follow USDA guidelines, but use common sense if making adjustments.
Great video! I left every canning group I ever joined, way too much fighting. I also watch Suttons Dayz, she is awsome. And Carol the Thrifty Chic Housewife is amazing at explaining things and just a skickler for safety. Merry Christmas Pam and Jim🌲
Thank you Pam for addressing this issue. I have watched channels and cringed when I've seen some of the things the advocate. I either use the USDA Food Preservation Guide or the Ball Blue book, and occassionally a canning recipe from America's Test Kitchen. That's it. I love that you explain where you can make slight changes to a recipe and why. Thank you.
I know that feeling of cringe. I thought I had found someone that could be trusted for canning. One day she went to wipe the rims of her jars off. She had the water she was using for wiping stored in a household cleaner bottle. I don't even reuse old cleaning bottles for other cleaning supplies. I hope everything works out for her family's canning but I won't be following her instructions.
I agree with your tested recipe sources, including extension offices! I find my creativity within tested recipes by changing up herbs and spices, such as curries….
Thank you for your continued videos, your caring and your humor! An elderly friend gave me her Presto 1977 22qt pressure canner and some half pint jars as she knows I water bath can. I was very afraid of the pressure canner, as my mom used a pressure cooker for veges much of my childhood and the hissing noises scared me. During Fall of 2020 I decided to use my extra time to conquer this fear and found many helpful TH-cam videos! First I took the lid to the county extension office for testing, bought a new gasket and pressure gauge, and was all set to learn. The gal I spoke with there loaned me her copy of the USDA Guide to Home Canning to get me started, which I returned once I got my copy. The two most influential sites were Suttons Daze and Homestead Heart. Leisa Sutton did great starter videos, especially the one where she addressed fears of using pressure canners and how to work through that! Mrs H at HH has a gentle but firm way of sharing also. Both teach according to the most current guidelines. I didn't find your site until later on and I love learning from all the shows I watch! Thanks again!
The safe canning police just this week posted anyone mentioning or posting links to you would have their comment deleted and be removed from the group. 😂
So Pam and Jim must be doing something right, haha. ❤️
@@ninahannum1894 that person is very black and white with no shades of gray.
I personally love that Pam and Jim showed us the electric canners are safe but have a asterisk, they can’t be used on dense things like a meat sauce.
@@myrandabrown wait what?!?? I've been canning meat in mine. So so many jars of pork butt and turkey. I wonder if different models make a difference?
@@FlyingMonkeysCRmeat alone, raw or hot pack, isnt as dense as a meat spaghetti sauce. The liquid produced during raw pack and the liquid used during hot pack are excellent at transferring heat. So, you are safe.
Pam made an excellent video comparing three electric canners where she used her temperature data logger in the jars. Check it out if you haven’t already. The limitations she found in the electric canners were with quart jars. Pints passed.
@@myrandabrown I'll check it out. I do soups and stocks in quarts in my Carey, mostly pint/pint and a half with meats and beans. No meat sauces yet but pints of beans with ham, stuff like that
Pam, your channel is the Absolute Best Channel!! I have learned so very much here!! You are Always my go-to for anything canning, prepping, long term storage!! ❤️❤️❤️❤️❤️🎄🙏🏻😊
You taught me how to pressure can in September 2021. I took the dive and followed your example on ground hamburger and beef. At 69 years of age, I’ve never in my life pressure canned and if this gal can do it, you can do. I’m very grateful for you Pam, & Jim. And I just fell into your videos. You just popped up and I wanted to learn. Merry Christmas!!
Hello, I started canning 2 years ago. I'm 68 now and never thought I would be doing this. Several times already, I have been so thankful to go into my storage area and pick out supper. I can everything I can safely do. Now, the last thing I want to do is to open a store bought can of meat. I have canned goods as a back up for emergencies but nothing beats what I do myself. Keep canning!
@@gailoreilly1516 Hello! ☺️ It's so much fun too, when their all cooled, washed and on the shelf you get such a heart full of pride in yourself don't you? Yes...I'm sure you do bc I sure do!
Merry Christmas to you and Jim. May the Lord bless you and keep you. I have learned so much from you. Really appreciate all the time and knowledge you put into these videos, books, and classes
I can't tell you how much I appreciate the fact that I feel confidence in the information you give us. I do my own research, but you give me the guidelines to make decisions.
I just dumped eight quarts of chili because I used dried beans in the recipe. Sure wish I had seen your video about the importance of soaking beans first! Your instructions are so clear and concise. As a former educator myself, I appreciate your scientific approach, as well as your logic and passion! Safety first, but that does not have to be at the cost of within-rules creativity.
Suttons Daze, great canner
I rarely comment, but lurk silently in the background just learning. Thank you both for your time and energy you both put into teaching. Keep doing what you do! Congrats on retiring from one position to lead us down the right path, on another!