I love your authentic personality. It is evident that you genuinely care about the community. More, I want to thank you for passing your knowledge on to others. We are losing and have already lost so much knowledge. You are doing a great service to those who have ears to hear.
I heartily agree. I’m so glad to have found you. I am rightfully nervous of dipping my toe in this pond. If the fear of the Lord is the beginning of wisdom, there’s a sense in which a fear of botulism is too! Different type of wisdom, I’m meaning 😉
I’m a retired Chef of 20+ years in the food industry and this is one of the best simple and straightforward informative videos on the basic risk of canning that I have come across. Bravo 👏🏾 👏🏾👏🏾
Thank you. Again, as a new canner, I want to learn only the safe, tested and approved methods of food preservation. I truly appreciate the reminders. 😊
As RoseRed said to you, do your research. She is telling you to READ about canning. When I started canning, I didn’t have a mother or grandmother who canned. I didn’t have friends who canned. TH-cam and the internet DIDN’T EXIST. I had to teach myself. If you are a new canner, read Ball. Start with the Ball Blue books, then go on to the big Ball books if you feel you need more recipes. The government agencies involved with canning ALWAYS defer to Ball. TH-cam is great to watch but don’t always believe everything you see. (RoseRed is legit). My #1 pet peeve is how many folks are stuck in the past as far as sterilizing everything before canning. Ball has made it clear you no longer have to sterilize jars & lids because they get sterilized during processing. But, I digress. Have fun learning how to can. It’s a great feeling to look at your pantry shelves loaded with jars you processed with your 2 hands.
Thank you Rose Red for caring enough for others to share your time and knowledge to help keep us safe. Not to mention your science background backs your expertise. You are awesome!
I have just started watching you about 2 weeks ago and I can't stop watching you. You have so much knowledge to share and I only wish I could do a quarter of what you do. I do have a couple of questions, how do you store your dry goods such as sugar, flour, and so on, just keep one or two bags in a water tight container? Also, in your video on meals in bags, the one about the stroganoff, you mentioned you had a couple of small containers of powdered sour cream. Did you make the powdered sour cream? I was wondering about that. Thank you so much for teaching me the right way to can, I also have confidence in making your pie crust, can't wait to try it.
I am so glad I found you before I started canning! I bought my first canner last week (Presto 16 Quart) and the other supplies, including the Ball Book of Canning, come in from Amazon today. Thank you for helping me to understand the science behind canning! You are correct, we as Americans are free. That is why understanding 'WHY' there are DO's and DONT"s in canning is so important.
Pam, I thank you and Jim for making this video on the right way of canning. So many folks out there in TH-cam land giving wrong information and it's dangerous. I totally trust what you present and know what you are talking about. I found you this year and love love your videos. You care about the community and doing a fantastic job and wonderful service to your viewers.
Thank you. Today I will dumping lots of tomatoes I canned via “open kettle” method last year as a newbie prepper. Since last year I have taken canning classes at my local Extension Office here in central Kentucky. I now possess the correct information and equipment to can responsibly. I want to thank you for your videos. I’m a fairly new subscriber to your channel and am so thankful I found you. You’re pretty swell, and I appreciate your cameraman, also. ❤️👍🏻
I've been binge watching your videos! As a nurse I love learning the rationale behind the task; understanding the why helps to keep the task consistently performed. So far I'm canning/ storing correctly but, now I understand the process better. Thank you for explaining everything so clearly and concisely. I've also shared your videos with my cousin ,also a nurse, who I've introduced to canning a couple years ago.
Keep speaking your mind. Don't let those negative voices bring you down. We need your voice to educate and inform. I live in the UK where hardly anyone cans and I have no one to turn to for help. But now I have you. You make me feel so much more confident. My mind always questions everything and with this channel I get answers from someone who questions everything too. Thank you. 👌
I’m sure as a very scientific mind she could likely not care less about the nay sayers. There are always people willing to play the roulette game. You can’t fix stupid.
Thank you! I am sending this link to my canning friends so that they and their families remain safe. Canning is much more fun when you do it correctly and can be proud of your finished product, knowing you won't accidentally make yourself or anyone else sick.
After watching a story about a lady who didn’t know how to can, she filled her canner full of water which covered the jars. She was admitted into ICU with Botulism. She nearly died from not canning the beans properly. Absolutely terrifying. I’m so afraid of doing something wrong that yours is the main channel I watch and I have bought the recommended books. I trust your scientific approach to canning and after watching that lady tell her story I have made the decision not to waver from the recommendations. Thank you for the truth that you share to those who wish to learn properly . Thank you Pam and Jim xx
Pam, I am one that has canned for 40 years. I love watching your videos because I value your scientific knowledge of the canning process. I have and am learning so much for your content. I have changed my way of thinking and doing food preservation. Thanks!
Thank you Pam!! I remember, when I was in grade school, one Easter Sunday dinner that was rich in food poisoning. That was enough to last a lifetime for me. When you make these videos, for newbies like me you cannot stress enough WHAT can be canned safely and HOW and WHY. We thank you most sincerely.
I always appreciate your knowledge and wisdom when it comes to canning and food preparation. I know it takes a lot of time and research to prepare for these videos. Thank you for all you do!
Thank you Pam and Jim for the great videos and for taking time out of your busy schedules to share information with others. It’s obvious that you are passionate about educating people on processes that could be harmful if done incorrectly. I have been canning for many years, but I still watch all your videos because I want to do things the best and safest way, and you provide solid, scientific information that we can trust.
Being a novice canner, with 3-son's that I adore. I want more than anything to learn how to can and preserve our food safely. I truly appreciate every single detail you share. Thank you & Jim for sharing! ❤️
LifesAjourney: Thank you for the very nice comments.We really hope that we are able you assist you in your goal to can and preserve food safely. Thanks for watching our vidoes. Jim
I love your channel. I am a chemist and scientific data is king to me. I just started canning last year and rely on the FDA and your information to keep my family safe. Thank you so much
I am doing a lot of canning right now and your videos are so helpful. Having logical explanations of the do's and don'ts take the mystery of the 'why' away. Clear and informative, delivered in a warm, friendly way, like a caring neighbor and friend. I have been blessed with finding your channel. Thank you Pam and Jim!
Thank you, thank you, thank you!!! I canned with my grandparents when I was young, and some water bath canning when I was first married. But now I’m partially retired I’m looking to expand my skills with canning the soups I love to make. My daughter is horrified and doesn’t support me because of botulism. Now I have a video of my favorite teacher taking a stand for safe food. I’m hoping this will give her confidence in my heart and my sources. I have liked and subscribed and now will share!!! 💕🤗
So glad I saw this video! I was just about to pressure can bacon! I had lost my notifications of your videos! But something told me to go look for you by name! Well, bullet dodged!!! Thank you so much! You are my go to gal for all things caning!! 💗💗💗
Thank you for an eye opening video. Encouraging us home canners to follow good practices and use critical thinking is so timely. I belong to a facebook group who have done ALL of the foods you just shown to be potential deadly. They even joke 'well none of us have died from it yet.' Well if the food killed you, your not going to be able to let others know and warn them are you. Thanks for the wonderful videos and please keep them coming! I watch them while cooking dinner so you keep me company.
I've seen many of those recipes as well. If they did know someone in the family that died from poor canning they probably wouldn't want to let it be known for one reason or another.
Thank you, thank you, thank you! You answered a lot of questions I had! I love your videos as you are a great teacher! May the Lord continue to Bless you! Shalom!
Thank you as always Professor! Like I mentioned in one of your videos, I felt confident following your methods of canning because you are knowledgeable about a lot of things, and I am and the rest of your subscribers are blessed to have you! I don’t watch any others anymore. I only go to your videos if I can something. I love you both 😘👍😘💕
Pam I love the way you talk and teach us the proper methods. Thank you for taking the time to share and educate us. Don’t worry about the people who think they know it all. With the SHTF mentality going crazy we need someone to discuss serious subjects with intelligence and kindness.❤
Thank you Pam and Jim-- I so appreciate you telling us the right way to do food preservation safely. There are days I watch some of these videos and shake my head at what people are showing and telling people what to do.
Thank you so much for doing this video! I have been canning since 1986 and have ALWAYS followed safe canning procedures. I get upset when you-tubers start with "this isnt an approved method, but I've done it this way for years" Not interested as you say "Russian Roulette Canning" thanks again!! Love your videos!!
Oh my goodness!! I am SO GLAD that you posted this!! I am new to canning and have seen the butter videos and was so confused as to everyone canning it differently and felt leery about it. Thank you for clearing it up!!
She’s exactly right. If you want to have a shelf stable fat you can make Ghee. It comes from butter but has the milk solids removed. It has a wonderful nutty flavor. No water bath or pressure cooker needed. It is stored in a airtight container, I use a canning jar but it is not “canned”.
thanks so much... I am learning soooo much and I 65 (been canning a long time and didn't know half of what you have shown me... you bless us all with your teaching...
I’ve been water bath canning for years, but only pressure canning for the last little while. When I have a question, this is the first channel I come to. Thank you for creating this channel and sharing your knowledge
Miss Pam, again excellent teaching video!!! I want to thank you for all your hard work in researching out and explaining the reasons that we so things the way we do things. As you said, just because our mothers or grandmothers did it a certain way does not mean that they used it safe practices. We need to learn correct practices so we can can safely for our families health.
As a new canner I really appreciate your videos. There is so much information out there you never know whether you are getting good or bad information. I love how you provide the science behind these processes and the indepth explanations. Your videos have become one of my sources of research before I try anything new.
I have just recently found you on TH-cam. I have been canning for part of 2 years. I have been following my moms directions who followed her mom and grandmother. After watching some of your videos I am learning that some of there ways are not as safe as they thought. My mom is 73 and been canning 55+ years this way. We have canned macaroni in our vegetable soup, ground sausage, hamburger beef, and sausage links. I want to know if they should be tossed. Im like you in the fact that I DO NOT want any possibility of making my family sick. I have been binge watching your videos and am trying to be a safe canner. I now have my mom also watching as well. I cant thank you enough for teaching us to be safe. Im not criticizing my family in no way, they just canned in ignorance. They didn't even can according to elevation, timing, or any guidelines. That is VERY scary. Again thank you so much. With all the science you put behind safe canning, it has totally changed my mom and possibly saved lives so a big thank you for all you do.
This is an incredibly important example and I hope many people read your comments here. I think you take a pretty big chance when food is not properly canned. I would pay special attention to any low acid foods where botulism could be a problem. Pasta creates a thick foam that thickens the liquid to the point that it is more difficult for heat to penetrate. Tossing them is most certainly your choice. If it were me, I would not want to take any chances.
👍🏻👍🏻👍🏻 I’m 65 & remember open-kettle canning relish, relish that contained vegetables! Yes there was vinegar, but no processing! Wouldn’t even consider it for half a second, today! Thank you for spreading the word. I’m always amazed at how so many people will quickly embrace the “old ways”, while, at the same time, dismissing scientific evidence to the contrary, with disdain. I don’t understand that reasoning. Keep up your good work🙂🙂
Keeping: I agree. It is easier, well engrained, taught/given by authority figures, "safe," trusted, and they do not have to learn something new that flies in the face of tradition. Besides, it is disrespectful to question their elders. If I had not questioned my elders, I would have been dead a long time ago. Jim
Thank you Pam for clarifying all this. There’s so much different information out there on TH-cam, but I believe we can fully trust what you present. Thank you for researching everything before you share it. I canned pinto beans using your recipe for dried beans (which included bacon in it) in pint jars for just myself and my husband, with 1/2 slice of bacon. We have eaten it with no Ill effects, but in the future I will eliminate the bacon. Thank you for the time and effort you and Jim put into your videos.
@@RoseRedHomestead I, too, have used bacon. I thought I got the recipe from the National Center for Home Food Preservation but got concerned when I saw this video of yours today. I trust your videos because you are very specific/precise and provide the science and background information. So, I went back and looked at the NCHFP website today (3/13/2022) and their baked bean recipe does say you can use pork, ham, or bacon. It's a fairly small amount and is cooked with the beans before pressure canning.
Thank you so much for sharing your wealth of knowledge with us newbies. I came from a home that never canned food or grew our own food. I recently started canning jellies and jams. And then jumped into canning meats thanks to your videos. I was terrified of the canner before watching your videos but now I just look at it like a tool that needs to be used.
I only trust in you, Rose 🌹 My husband trust me because of you! He listens to you along with myself and he has grown to truly trust in you also!! I spread your name to all of my friends 💕🌹
I really, really appreciate this video! Exactly what I needed! I had been thinking that I could transfer learnings to other meats, etc. and I am SOOO grateful you did this video. I think more videos on assumptions, dangers, and critters would be perfect! Tons of people out there saying you can do this or that but not many saying “careful, watch out, don’t do this and this is why.” Thank you!!
Thank you Pam for all your wisdom with honesty. I confess I have dabbled in rebel canning but watching your video today has changed my mind on this subject because of the safety of my family. If I need answers your channel is my go to for canning references. I love your videos and thanks for sharing with us.
🎈Thank you so much for this video. Your humor sure helps get attention and retain info. Agree with you that no amount of “maybe it’ll be safe” is worth unsafe techniques. Please keep reminding in your videos that a few minutes of good practice is so valuable. Throwing out too old meat in the fridge is also worth throwing out. A life is more valuable than the $5.00 lunch meat that’s been sitting in fridge over two months. Thank you so much for enjoyable learning!
Hello! I just wanted to take a moment to sincerely thank you for your amazing videos. I have wanted to can all of my life. I am slowly learning, especially thanks to you. I am so blessed to have found your channel in the very beginning. I have been learning SO MUCH from you. You do things the RIGHT way, with safety always being at the forefront. I just can't thank you enough! I cringe when I have watched other "canning" videos where they say something to the effect of, "It is fine, I have been doing it this way all of my life and I haven't gotten SICK". It only takes once. You are very soothing to learn from. I love your personality and you are such a beautiful lady as well! :D
I love your videos..... Thank you so much for sharing your knowledge with each of us and trying to keep us safe. I really appreciate you taking time out of your busy schedule to help us learn the right way in preserving our food.
Good morning, ☀️. Yes ma’am. Learning to do safe canning. I always learn so much. I love your title as well... very intriguing... and HAD to watch first thing. Thank you.
My mother taught me that it's not the botulism that will kill you it's the toxin it expels. Also I remember her saying that it's an anaerobic process. That occurs when improperly canning practices are used. Thanks for taking the time to teach us keeping us and our families safe fed and prepared.
Thank you for making this much needed video. There is a very popular channel who recently water bath canned chicken broth because "that's the way my family has done it for years and no one ever has gotten sick". Several people tried to explain to her that she shouldn't be teaching it and that she could make someone sick but she wouldn't take down the video or amend it. So many of her followers commented that "they just couldn't wait to try this". Hopefully they will come across your videos first before hand.
My great grandmother and grandmother canned butter by bath bath canning and it's a timed process. You use the Same time as you would veggies and take the time to do it right. And I know you're not going to agree but it's worked for our 5 generation for years and if you ever witnessed the amish can butter you'd understand the clean process. Many people don't like glee or what ever you call it. But water bath canning butter for a rolling boil after the butter is heated before filling the hot jars and warm seals. Sorry as it is now we have used the Same way as I said for 5 generations. I'm wondering what you answer for having butter if not canned. Buy canned butter from companies? For limited income they can't afford those prices. And canned sausage and bacon. But if you cure meat there's no reason to can salted and proper smoked cured meat. I believe I will move along now.
I know the lady that canned broth and made bread in jars. I believe someone missed what she added to preserve those items. Everyone has their own way of canning and how they do it. It doesn't make it wrong and if it works for them and they show the items they canned on the next vedio that didn't work then let's give them credit okay
@@2WOLFS It DOES make it wrong and let's NOT give them credit, ok? That would be akin to admitting their practices are safe, when indeed, they are not. Were the things "she added to preserve those items", approved for home canning because they've been tested and proven to make the items safe? You'd have to answer no by default because if they were, there would be recipes available from Ball, or the USDA or the NCHFP or some other source, whose business it is, to make home canning those items, safe to perform. Coca Cola used to contain cocaine and Bayer used to use heroin in their cough syrup as a safer alternative for children. Scientific advances have proven those things to be dangerous and we don't simply add them in now just because it "used to be done that way". The same can be said for home canning. What used to be ok, has been shown to be not ok now. There is no need to be defensive about that but there is every need to be safe. Botulism can't be seen, smelled or tasted. You know you've been affected when you become extremely ill. IF you're diagnosed properly and in a timely manner and IF the antitoxin is administered without delay, you may survive but permanent paralysis may be the result. You may also die. Is that really worth the novelty of canning butter or bread or any of the myriad of other things people think to "can"? Not for my people. The fact that YOUR people have survived 5 generations of improper canning, does nothing to speak to your "safe canning practices", only to your incredible luck. You're free to take any risk you choose with yourself and those you love but showing someone else how to take those risks is wrong--dangerously so--and it's simply not ok to lead others astray. As for the limited income argument, you won't need to worry about that if you're dead, will you?
Thank you! I heard that story about the ham but it was cutting the ends off and not cutting it in half. That’s how I heard the story. Thanks for all you do! You are my go to!
Pam I love how you are always trying to keep us safe. I have seen some really strange canning methods on youtube. Just last week while talking to a friend she mentioned she was going to can bread per a youtube video she saw. I nearly jumped through the phone shouting No! No! Don't do that it's not safe!! We need more people like you to guide us newbies through the dangerous waters of canning. Thanks for caring enough to do that. By the way, I love the new music.
You are now my favorite authority on home canning! I am new to canning so every thing I make, I watch several TH-cam videos and take notes. I recently found a sale on bacon and bought five lbs and some parchment paper and was all ready to can it and couldn't find a recipe in the USDA or Ball book. So I went back to watching videos and you were one of the few sources that said not to do it. So I'm repackaging and freezing it. I will from now on check your videos each time I can something! Also your scientific approach gives me much greater confidence.Thank you!
Thank You, Rose Red I was just going to make a few cakes in pint jars, so happy I tuned in to hear your advice on No No on this, I won't be making any jar cakes THANK YOU!
Thank you, Pam! I saw a video the other day of a woman canning whole milk from the store. To top it off, she water bathed it! I was thinking: NO WAY! I do freeze dry milk, but never would can. If I'm ever in doubt, you are my go-to!
I feel like milk could be safely canned.. in a pressure canner.. but it wouldn't taste like milk by the time it's done.. same with a lot of things they say you can't do, like think purees. It'll be pretty disgusting by the time it's safe.. that's the main reason a lot of things aren't canning approved, you wouldn't even want to
Thank you for your knowledge, passion, experience and generosity in being willing to give us this valuable information. I am a new canner. I want to know how to reduce preventable risks so I can enjoy my preserved food and, of course, be able to share it among friends safely. Thanks also to your at-home-support-crew!
Since we cannot do that, we started placing the menus and directions in the Description all of the videos. I am sure there are some that we have not gotten to, yet. But, are working on that. Jim
I agree with Open Kettle canning But I will agree to disagree on canning Butter and cheese. Pressure canning Butter is an amazing way to preserve it, as with many other low acid foods
When you mentioned not canning butter or cheese I thought, "Wait a minute! There is Red Feather canned butter and Bega canned cheese!" But then you mentioned how different home canning is from commercial canning and I'd wager you are 100% correct on that point. I'll leave canning butter and cheese to those companies. =D
You sound like food scientist!! Thank you for sharing your knowledge with us. I rely on USDA, Ball, and extension services for canning practices because they are also food scientists. I'm happy to have found you. I've canned off and on throughout my life, and got back into it about 2 years ago. I appreciate all the knowledge I can find.
I inherited my mother's pressure canner which was purchased the year I was born (1947....75 years ago). It was last used in 1983. It is very heavy and well made. Does the County Extension Service still offer testing to make sure your canner is holding pressure and temperature standards. I believe my canner holds six quarts. I would like to begin canning again and hope to be able to use my old canner. There does not seem to be any breaks, etc., in the hard rubber seal. Mine has the heavy removable weight for the lid. I have many fond memories of canning along side my dear mother from the age of about 12-14 . I taught Home Economics for twenty years. Thanks for all the wonderful informative videos you share with us all.
My husband and I recently started a homestead and then a TH-cam channel to go along with our fun. In researching both I came across your channel and I am so thankful. You have taught me so much already. I enjoy your teaching methods that are so easy to follow and are truly common sense. I will now rethink and research traditions passed down because "G'ma always did it this way." Thank you for your hard work on your channel!
@@StayGold711 I have done it in the past for years..and never had an issue..but now that i appreciate the science shown I wont anymore. Not irresponsible whatsoever. Im sure the other 579 jars I have canned are perfectly fine. So appreciating the science, discarding 12 pints of milk is no big deal.
@@colt45peacemaker canning milk only does one thing.. it turns it into evaporated milk and only last about 6 months canned. If she canned 500 jars of milk, she better get to using them. Even store bough evaporated milk only has a shelf life of about 12 months and even then I have found some that were two months before the sell by date when I opened them the milk was curdled. So, even store bought evaporated milk could go bad before the sell by date.
@@StayGold711 any "home canned" milk I would pour out. Would you consume any meat or dairy home canned items given to you. Home Canning is like reloading ammunition. I would never shoot someone's reloaded ammunition without careful examination and testing.
We learned the hard way how important it is to ONLY can tested, approved recipes. Years ago we grew a garden filled with tomatoes. We spent days making a fabulous tomato sauce to can. We thought we had followed our Ball Canning book recipe perfectly. But, when cooking the sauce, we added some butter and parmesan cheese for extra flavor. It tasted great 😆. We canned it all up and proudly gave it to our families as gifts. Somehow we discovered shortly thereafter that we had made a huge mistake. The very mistake you have pointed out so well here. We had created a chance for our families to get botulism due to adding dairy!! We were totally mortified and felt so naive. We immediately told everyone to throw out the sauce we so painstakingly made. Lesson learned!! Thank you for this very important video!
I think that was a good lesson for you and you learned it! It illustrates exactly what I was talking about in the video about the dangers of canning bread or cake. It simply isn't safe, and that moldy bread inside the "preserved" jar is exactly why!
I am so glad I found your channel!! No one else explains the science behind what can and cannot be done when canning, how to do it safely, and how to store safely. Thank you!!! To be honest, I was gettinbg confused by other videos. But, I stubbled upon your channel and feel more assured as I learn. Bless you both!
Thank you. You do say it may be a small possibility.... If someone gave me 2000 m&m s and told me one of them was poisoned, I wouldn't eat any of them, and certainly wouldn't give one to a child or loved one.
It’s important for us to follow safe recipes from usda or Ball/Kerr. I love watching homesteading videos and Heathers also but they do not always follow safe recipes from the sights mentioned.
The Ball Blue books also have tested recipes that are safe to use. I need to include that as a note under the description of the video. Thanks for reminding e of that!
@@RoseRedHomestead Pam I was not reminding you lol...I was making a comment to another person who is newer and following a homestead lady who is wonderful but does not always use safe proven recipes
@@nancyalberghini7581 can you mention that Homesteading Lady because I don’t want to be alert and be careful as to what she’s advocating that may not be safe.
@@Writerdust I would rather not mention one person in particular. As you become more familiar with canning practices, make note if the person on you tube is mentioning that they are using a safe tested recipe. If they do not mention this, ask in the comments. In particular if the person states they are using “their own recipe” that generally is a tip off that it is not from one tested. In general it is never a good idea to take a recipe from you tube or the internet in general and to use one from the usda, a university extension or Ball canning books.
Rose, I am from Mexico and I have to say that you are an admirable woman ♥ I clap you a thousand times for doing this, even using some technology, and I am very glad I found your channel!!
Just a question-not being a rebel-Isn't the milk pasteurized at high heat that kills everything and the milk is pretty much dead when we get it anyway?-So in saying that if you do water bath it, that still makes it unsafe? and or does the FDA people just NOT want us to be able to do it our self? Really, just things I have thought about because as we know, the government is not always right and certainly is not always looking out for our good. I understand in making videos you do not want to make anyone sick. I really enjoy your videos very much and have made several of the things you have shown. Easy to understand and turn out well. Thank You for doing what you do.
This is a great question. Pasteurized milk is fresh milk that is brought up to 170°F for 15 seconds to kill any unfavorable organisms in the raw milk. The milk is then kept cold--at the farm--at the store--at the customer's home. Pasteurized does not mean it is shelf stable and it has not been brought up the high enough heat to kill botulism spores (240-250°F). It doesn't need to because the milk is kept at a temperature below which thE botulism bacteria can become vegetative and produce the toxin. Home canning milk is intended to kill the botulism spores, but who knows whether that is actually accomplished since there is no recommended process, pressure, or time that has been tested. Thanks for the question!
@@RoseRedHomesteadAnd even if you did use a long enough time, it probably wouldn't taste like milk afterwards! I work as a barista and if you heat milk over 160 for any real time, it tastes kind of foul. Usually we bring it only to 140. Bringing it up to 250f for 20 minutes would taste like.. well, I don't want to find out.
I watch a lot of videos on food preserving. YOU are my go to final authority. Appreciate your knowledge and willingness to pass it on to others. I've said it before. It is like sitting in a college course on home economics and the extra benefit is that it is free. Thankyou.
i just started canning last year im trying to learn safe i use the kneady homesteader videos to learn and just hope im doing it all right i try to follow her to a t
Thank you for posting this excellent and helpful video. I have a question about the bacon. I see that you say not to use bacon, or that it’s not approved, in the canning process. I’m not sure but would it be a different situation if the bacon was fried and put into bacon bits? Would something like that make a difference? I’m going to review your video a couple more times to see where I may be missing the points. Thank you so much again. ❤️ ~~Sharon
You are welcome! thanks for your comments. The only safe way is to follow tested recipes, so if you find a tested recipe that allows that, then it would be fine.
I love your authentic personality. It is evident that you genuinely care about the community. More, I want to thank you for passing your knowledge on to others. We are losing and have already lost so much knowledge. You are doing a great service to those who have ears to hear.
Thank you so much! I really appreciate that.
I heartily agree. I’m so glad to have found you. I am rightfully nervous of dipping my toe in this pond. If the fear of the Lord is the beginning of wisdom, there’s a sense in which a fear of botulism is too! Different type of wisdom, I’m meaning 😉
Thank you for all you do. You have help me so much!
Well said. ~ Lisa
Amen Amen Amen !
I’m a retired Chef of 20+ years in the food industry and this is one of the best simple and straightforward informative videos on the basic risk of canning that I have come across. Bravo 👏🏾 👏🏾👏🏾
Thank you so much! We really appreciate that.
Thank you. Again, as a new canner, I want to learn only the safe, tested and approved methods of food preservation. I truly appreciate the reminders. 😊
Your in the right place to learn..
Our pleasure! And since your are new to canning, you are going about it in the right way by doing your own research for safe processes.
As RoseRed said to you, do your research. She is telling you to READ about canning. When I started canning, I didn’t have a mother or grandmother who canned. I didn’t have friends who canned. TH-cam and the internet DIDN’T EXIST. I had to teach myself.
If you are a new canner, read Ball. Start with the Ball Blue books, then go on to the big Ball books if you feel you need more recipes. The government agencies involved with canning ALWAYS defer to Ball. TH-cam is great to watch but don’t always believe everything you see. (RoseRed is legit). My #1 pet peeve is how many folks are stuck in the past as far as sterilizing everything before canning. Ball has made it clear you no longer have to sterilize jars & lids because they get sterilized during processing. But, I digress. Have fun learning how to can. It’s a great feeling to look at your pantry shelves loaded with jars you processed with your 2 hands.
Me too!
@@RoseRedHomestead thank you I'm new to it to just going to start after I move house this week, it is a bit scary.
Thank you Rose Red for caring enough for others to share your time and knowledge to help keep us safe. Not to mention your science background backs your expertise. You are awesome!
Wow, thank you--I appreciate that. Thanks for your comments!
I have just started watching you about 2 weeks ago and I can't stop watching you. You have so much knowledge to share and I only wish I could do a quarter of what you do. I do have a couple of questions, how do you store your dry goods such as sugar, flour, and so on, just keep one or two bags in a water tight container? Also, in your video on meals in bags, the one about the stroganoff, you mentioned you had a couple of small containers of powdered sour cream. Did you make the powdered sour cream? I was wondering about that. Thank you so much for teaching me the right way to can, I also have confidence in making your pie crust, can't wait to try it.
These are the exact reasons I've turned to this as my "go to" for information. Thanks a bunch🌺
I am so glad I found you before I started canning! I bought my first canner last week (Presto 16 Quart) and the other supplies, including the Ball Book of Canning, come in from Amazon today. Thank you for helping me to understand the science behind canning! You are correct, we as Americans are free. That is why understanding 'WHY' there are DO's and DONT"s in canning is so important.
Great point. And congratulations of becoming a full-fledged canner!
Thank you for keeping our families safe by sharing your knowledge. ❤ you’re a blessing to us all, ma’am .
Pam, I thank you and Jim for making this video on the right way of canning. So many folks out there in TH-cam land giving wrong information and it's dangerous. I totally trust what you present and know what you are talking about. I found you this year and love love your videos. You care about the community and doing a fantastic job and wonderful service to your viewers.
Thank you. Today I will dumping lots of tomatoes I canned via “open kettle” method last year as a newbie prepper.
Since last year I have taken canning classes at my local Extension Office here in central Kentucky. I now possess the correct information and equipment to can responsibly. I want to thank you for your videos. I’m a fairly new subscriber to your channel and am so thankful I found you. You’re pretty swell, and I appreciate your cameraman, also. ❤️👍🏻
I've been binge watching your videos! As a nurse I love learning the rationale behind the task; understanding the why helps to keep the task consistently performed. So far I'm canning/ storing correctly but, now I understand the process better. Thank you for explaining everything so clearly and concisely.
I've also shared your videos with my cousin ,also a nurse, who I've introduced to canning a couple years ago.
Keep speaking your mind. Don't let those negative voices bring you down. We need your voice to educate and inform. I live in the UK where hardly anyone cans and I have no one to turn to for help. But now I have you. You make me feel so much more confident. My mind always questions everything and with this channel I get answers from someone who questions everything too. Thank you. 👌
I’m sure as a very scientific mind she could likely not care less about the nay sayers. There are always people willing to play the roulette game. You can’t fix stupid.
❤️I can't tell you how meaningful these videos are! Thank you!
You are so welcome!
Thank you! I am sending this link to my canning friends so that they and their families remain safe. Canning is much more fun when you do it correctly and can be proud of your finished product, knowing you won't accidentally make yourself or anyone else sick.
Absolutely! Thanks for your comments, and for sharing.
Thank you for having a Voice and stating the Facts. Keep teaching what is the upmost importance "Safe Canning ". You are a excellent Teacher.
I appreciate that! Thank you so much. And thanks for watching.
After watching a story about a lady who didn’t know how to can, she filled her canner full of water which covered the jars. She was admitted into ICU with Botulism. She nearly died from not canning the beans properly. Absolutely terrifying. I’m so afraid of doing something wrong that yours is the main channel I watch and I have bought the recommended books. I trust your scientific approach to canning and after watching that lady tell her story I have made the decision not to waver from the recommendations. Thank you for the truth that you share to those who wish to learn properly . Thank you Pam and Jim xx
Pam, I am one that has canned for 40 years. I love watching your videos because I value your scientific knowledge of the canning process. I have and am learning so much for your content. I have changed my way of thinking and doing food preservation. Thanks!
Thank you Pam!! I remember, when I was in grade school, one Easter Sunday dinner that was rich in food poisoning. That was enough to last a lifetime for me. When you make these videos, for newbies like me you cannot stress enough WHAT can be canned safely and HOW and WHY. We thank you most sincerely.
I always appreciate your knowledge and wisdom when it comes to canning and food preparation. I know it takes a lot of time and research to prepare for these videos. Thank you for all you do!
You are very welcome. Thanks for watching.
I want my food 100% safe. This woman is a God send.
Thank you Pam and Jim for the great videos and for taking time out of your busy schedules to share information with others. It’s obvious that you are passionate about educating people on processes that could be harmful if done incorrectly. I have been canning for many years, but I still watch all your videos because I want to do things the best and safest way, and you provide solid, scientific information that we can trust.
I can not express how appreciative I am for all you are teaching us! Thank you! Thank you! Thank you!
I recently saw your botulism video. What a treasure of knowledge. Scientifically, easy to understand and very complete.
You are such a gem. Thank you for sharing. I feel you are sharing the grandmothery wisdom that I never got.
Excellent, clear explanations on things NOT to can. I’m so glad you did this! I see so many YT videos that make me cringe!
YOU ARE SO KNOWLEDGABLE! I will always cometo you for the right thing to do. THANK YOU
You Are An Amazing Teacher In Home Canning. Your The Best My Opinion!
Wow, thank you!
@@RoseRedHomestead Your Welcome. I love your channel and trust your Way Of Canning. I’ve watched some of these Russian Roulette canners. SCARRRY!!
Being a novice canner, with 3-son's that I adore. I want more than anything to learn how to can and preserve our food safely. I truly appreciate every single detail you share. Thank you & Jim for sharing! ❤️
LifesAjourney: Thank you for the very nice comments.We really hope that we are able you assist you in your goal to can and preserve food safely. Thanks for watching our vidoes. Jim
I love your channel. I am a chemist and scientific data is king to me. I just started canning last year and rely on the FDA and your information to keep my family safe. Thank you so much
Here you are saving ppl’s lives!!!
My family appreciates you
I am doing a lot of canning right now and your videos are so helpful. Having logical explanations of the do's and don'ts take the mystery of the 'why' away. Clear and informative, delivered in a warm, friendly way, like a caring neighbor and friend. I have been blessed with finding your channel. Thank you Pam and Jim!
Thank you so much for this. Very informative video Pam. Truly grateful for people like you.
Thank you, thank you, thank you!!! I canned with my grandparents when I was young, and some water bath canning when I was first married. But now I’m partially retired I’m looking to expand my skills with canning the soups I love to make. My daughter is horrified and doesn’t support me because of botulism. Now I have a video of my favorite teacher taking a stand for safe food. I’m hoping this will give her confidence in my heart and my sources. I have liked and subscribed and now will share!!! 💕🤗
So glad I saw this video! I was just about to pressure can bacon! I had lost my notifications of your videos! But something told me to go look for you by name! Well, bullet dodged!!! Thank you so much! You are my go to gal for all things caning!! 💗💗💗
Thank you for an eye opening video. Encouraging us home canners to follow good practices and use critical thinking is so timely. I belong to a facebook group who have done ALL of the foods you just shown to be potential deadly. They even joke 'well none of us have died from it yet.' Well if the food killed you, your not going to be able to let others know and warn them are you.
Thanks for the wonderful videos and please keep them coming! I watch them while cooking dinner so you keep me company.
I've seen many of those recipes as well. If they did know someone in the family that died from poor canning they probably wouldn't want to let it be known for one reason or another.
Thank you, thank you, thank you! You answered a lot of questions I had! I love your videos as you are a great teacher! May the Lord continue to Bless you! Shalom!
Thank you as always Professor! Like I mentioned in one of your videos, I felt confident following your methods of canning because you are knowledgeable about a lot of things, and I am and the rest of your subscribers are blessed to have you! I don’t watch any others anymore. I only go to your videos if I can something. I love you both 😘👍😘💕
Thank you so much for your kind comments.
Pam I love the way you talk and teach us the proper methods. Thank you for taking the time to share and educate us. Don’t worry about the people who think they know it all. With the SHTF mentality going crazy we need someone to discuss serious subjects with intelligence and kindness.❤
You are so welcome!
Thank you Pam and Jim-- I so appreciate you telling us the right way to do food preservation safely. There are days I watch some of these videos and shake my head at what people are showing and telling people what to do.
You are so welcome! Yes, it is a bit scary out there sometimes!
Thank you so much for doing this video! I have been canning since 1986 and have ALWAYS followed safe canning procedures. I get upset when you-tubers start with "this isnt an approved method, but I've done it this way for years" Not interested as you say "Russian Roulette Canning" thanks again!! Love your videos!!
Debbi: Stay safe. Jim
Oh my goodness!! I am SO GLAD that you posted this!! I am new to canning and have seen the butter videos and was so confused as to everyone canning it differently and felt leery about it. Thank you for clearing it up!!
She’s exactly right. If you want to have a shelf stable fat you can make Ghee. It comes from butter but has the milk solids removed. It has a wonderful nutty flavor. No water bath or pressure cooker needed. It is stored in a airtight container, I use a canning jar but it is not “canned”.
thanks so much... I am learning soooo much and I 65 (been canning a long time and didn't know half of what you have shown me... you bless us all with your teaching...
Also, I would adore another video on your meals in a bag (if there are other meals) I have 4 Kids and this sounds fantastic!
Noted! I will put that on our wish list--we keep a wish list of requests from our viewers. I will start checking around for more recipes.
The bagged meal idea was Great.
What about quick desserts?
I’ve been water bath canning for years, but only pressure canning for the last little while. When I have a question, this is the first channel I come to. Thank you for creating this channel and sharing your knowledge
Miss Pam, again excellent teaching video!!! I want to thank you for all your hard work in researching out and explaining the reasons that we so things the way we do things. As you said, just because our mothers or grandmothers did it a certain way does not mean that they used it safe practices. We need to learn correct practices so we can can safely for our families health.
Well said. Thank you.
As a new canner I really appreciate your videos. There is so much information out there you never know whether you are getting good or bad information. I love how you provide the science behind these processes and the indepth explanations. Your videos have become one of my sources of research before I try anything new.
I have just recently found you on TH-cam. I have been canning for part of 2 years. I have been following my moms directions who followed her mom and grandmother. After watching some of your videos I am learning that some of there ways are not as safe as they thought. My mom is 73 and been canning 55+ years this way. We have canned macaroni in our vegetable soup, ground sausage, hamburger beef, and sausage links. I want to know if they should be tossed. Im like you in the fact that I DO NOT want any possibility of making my family sick. I have been binge watching your videos and am trying to be a safe canner. I now have my mom also watching as well. I cant thank you enough for teaching us to be safe. Im not criticizing my family in no way, they just canned in ignorance. They didn't even can according to elevation, timing, or any guidelines. That is VERY scary. Again thank you so much. With all the science you put behind safe canning, it has totally changed my mom and possibly saved lives so a big thank you for all you do.
This is an incredibly important example and I hope many people read your comments here. I think you take a pretty big chance when food is not properly canned. I would pay special attention to any low acid foods where botulism could be a problem. Pasta creates a thick foam that thickens the liquid to the point that it is more difficult for heat to penetrate. Tossing them is most certainly your choice. If it were me, I would not want to take any chances.
👍🏻👍🏻👍🏻 I’m 65 & remember open-kettle canning relish, relish that contained vegetables! Yes there was vinegar, but no processing! Wouldn’t even consider it for half a second, today!
Thank you for spreading the word. I’m always amazed at how so many people will quickly embrace the “old ways”, while, at the same time, dismissing scientific evidence to the contrary, with disdain. I don’t understand that reasoning. Keep up your good work🙂🙂
Keeping: I agree. It is easier, well engrained, taught/given by authority figures, "safe," trusted, and they do not have to learn something new that flies in the face of tradition. Besides, it is disrespectful to question their elders. If I had not questioned my elders, I would have been dead a long time ago. Jim
Thank you Pam for clarifying all this. There’s so much different information out there on TH-cam, but I believe we can fully trust what you present. Thank you for researching everything before you share it. I canned pinto beans using your recipe for dried beans (which included bacon in it) in pint jars for just myself and my husband, with 1/2 slice of bacon. We have eaten it with no Ill effects, but in the future I will eliminate the bacon. Thank you for the time and effort you and Jim put into your videos.
I did it that way for years without any problem as well, but better to follow the recommendations.
@@RoseRedHomestead I, too, have used bacon. I thought I got the recipe from the National Center for Home Food Preservation but got concerned when I saw this video of yours today. I trust your videos because you are very specific/precise and provide the science and background information. So, I went back and looked at the NCHFP website today (3/13/2022) and their baked bean recipe does say you can use pork, ham, or bacon. It's a fairly small amount and is cooked with the beans before pressure canning.
You are the only one who i watch for canning advice
Thank you so much for sharing your wealth of knowledge with us newbies. I came from a home that never canned food or grew our own food. I recently started canning jellies and jams. And then jumped into canning meats thanks to your videos. I was terrified of the canner before watching your videos but now I just look at it like a tool that needs to be used.
I only trust in you, Rose 🌹
My husband trust me because of you!
He listens to you along with myself and he has grown to truly trust in you also!!
I spread your name to all of my friends 💕🌹
Conchetta: That is so very nice of both of you, thanks!! Jim
I really, really appreciate this video! Exactly what I needed! I had been thinking that I could transfer learnings to other meats, etc. and I am SOOO grateful you did this video. I think more videos on assumptions, dangers, and critters would be perfect! Tons of people out there saying you can do this or that but not many saying “careful, watch out, don’t do this and this is why.” Thank you!!
Thank you Pam for all your wisdom with honesty. I confess I have dabbled in rebel canning but watching your video today has changed my mind on this subject because of the safety of my family. If I need answers your channel is my go to for canning references. I love your videos and thanks for sharing with us.
🎈Thank you so much for this video. Your humor sure helps get attention and retain info.
Agree with you that no amount of “maybe it’ll be safe” is worth unsafe techniques. Please keep reminding in your videos that a few minutes of good practice is so valuable. Throwing out too old meat in the fridge is also worth throwing out. A life is more valuable than the $5.00 lunch meat that’s been sitting in fridge over two months.
Thank you so much for enjoyable learning!
Well said! thanks for your comments and for watching.
I very much appreciate your scientific approach. Thank you.
Hello! I just wanted to take a moment to sincerely thank you for your amazing videos. I have wanted to can all of my life. I am slowly learning, especially thanks to you. I am so blessed to have found your channel in the very beginning. I have been learning SO MUCH from you. You do things the RIGHT way, with safety always being at the forefront. I just can't thank you enough! I cringe when I have watched other "canning" videos where they say something to the effect of, "It is fine, I have been doing it this way all of my life and I haven't gotten SICK". It only takes once. You are very soothing to learn from. I love your personality and you are such a beautiful lady as well! :D
Thank you for your very nice comments. And yes, we have problems with unsafe canning practices, too. For us, safety is our first priority.
I love your videos..... Thank you so much for sharing your knowledge with each of us and trying to keep us safe. I really appreciate you taking time out of your busy schedule to help us learn the right way in preserving our food.
Good morning, ☀️. Yes ma’am. Learning to do safe canning. I always learn so much. I love your title as well... very intriguing... and HAD to watch first thing. Thank you.
Thank you! And thanks for the feedback on our titles. Jim is the title master!
@@RoseRedHomestead Have Jim step in front of the camera to say "Hi!" once in a while! ;-)
I am learning so much from your many videos. Thank you so much!
Absolutely! Know better, do better. Science is our friend! Thank you for advocating for safety in canning. I appreciate your videos.
Our pleasure! Thanks for watching and for your comments.
My mother taught me that it's not the botulism that will kill you it's the toxin it expels. Also I remember her saying that it's an anaerobic process. That occurs when improperly canning practices are used.
Thanks for taking the time to teach us keeping us and our families safe fed and prepared.
I absolutely appreciate your scientific knowledge. It’s so hard to come by on TH-cam.
Thank you very much. We appreciate that.
This is the most valuable video that you have produced. Thank you.
Can you explain why things need to be high acid to can?
Thank you for making this much needed video. There is a very popular channel who recently water bath canned chicken broth because "that's the way my family has done it for years and no one ever has gotten sick". Several people tried to explain to her that she shouldn't be teaching it and that she could make someone sick but she wouldn't take down the video or amend it. So many of her followers commented that "they just couldn't wait to try this". Hopefully they will come across your videos first before hand.
Oh, I hope so too. I am glad people attempted to tell her.
Please tell what this channel is called.
My great grandmother and grandmother canned butter by bath bath canning and it's a timed process. You use the Same time as you would veggies and take the time to do it right. And I know you're not going to agree but it's worked for our 5 generation for years and if you ever witnessed the amish can butter you'd understand the clean process. Many people don't like glee or what ever you call it. But water bath canning butter for a rolling boil after the butter is heated before filling the hot jars and warm seals. Sorry as it is now we have used the Same way as I said for 5 generations. I'm wondering what you answer for having butter if not canned. Buy canned butter from companies? For limited income they can't afford those prices. And canned sausage and bacon. But if you cure meat there's no reason to can salted and proper smoked cured meat. I believe I will move along now.
I know the lady that canned broth and made bread in jars. I believe someone missed what she added to preserve those items. Everyone has their own way of canning and how they do it. It doesn't make it wrong and if it works for them and they show the items they canned on the next vedio that didn't work then let's give them credit okay
@@2WOLFS It DOES make it wrong and let's NOT give them credit, ok? That would be akin to admitting their practices are safe, when indeed, they are not. Were the things "she added to preserve those items", approved for home canning because they've been tested and proven to make the items safe? You'd have to answer no by default because if they were, there would be recipes available from Ball, or the USDA or the NCHFP or some other source, whose business it is, to make home canning those items, safe to perform. Coca Cola used to contain cocaine and Bayer used to use heroin in their cough syrup as a safer alternative for children. Scientific advances have proven those things to be dangerous and we don't simply add them in now just because it "used to be done that way". The same can be said for home canning. What used to be ok, has been shown to be not ok now. There is no need to be defensive about that but there is every need to be safe. Botulism can't be seen, smelled or tasted. You know you've been affected when you become extremely ill. IF you're diagnosed properly and in a timely manner and IF the antitoxin is administered without delay, you may survive but permanent paralysis may be the result. You may also die. Is that really worth the novelty of canning butter or bread or any of the myriad of other things people think to "can"? Not for my people. The fact that YOUR people have survived 5 generations of improper canning, does nothing to speak to your "safe canning practices", only to your incredible luck. You're free to take any risk you choose with yourself and those you love but showing someone else how to take those risks is wrong--dangerously so--and it's simply not ok to lead others astray. As for the limited income argument, you won't need to worry about that if you're dead, will you?
Thank you! I heard that story about the ham but it was cutting the ends off and not cutting it in half. That’s how I heard the story. Thanks for all you do! You are my go to!
Pam I love how you are always trying to keep us safe. I have seen some really strange canning methods on youtube. Just last week while talking to a friend she mentioned she was going to can bread per a youtube video she saw. I nearly jumped through the phone shouting No! No! Don't do that it's not safe!! We need more people like you to guide us newbies through the dangerous waters of canning.
Thanks for caring enough to do that.
By the way, I love the new music.
I am so glad you tried to spread the safe canning information! We all need to get the word out there!
Yes some truely scary stuff !! Somebody told me they were gonna can milk ! I was WHAT !! I just sent video to them...
You are now my favorite authority on home canning! I am new to canning so every thing I make, I watch several TH-cam videos and take notes. I recently found a sale on bacon and bought five lbs and some parchment paper and was all ready to can it and couldn't find a recipe in the USDA or Ball book. So I went back to watching videos and you were one of the few sources that said not to do it. So I'm repackaging and freezing it. I will from now on check your videos each time I can something! Also your scientific approach gives me much greater confidence.Thank you!
I just love love love your videos. I just wish you would post more lol! I am a newbie canner and can by your instructions. Thank you so much 😊
You are so welcome! I appreciate your kind words.
I am addicted to your videos. I've been canning for over 30yrs yet I still learn from you. Thank you so much.
Thank You, Rose Red I was just going to make a few cakes in pint jars, so happy I tuned in to hear your advice on No No on this,
I won't be making any jar cakes THANK YOU!
Wise choice! That one is a really dangerous thing to do. Thanks for your comments!
Thank you, Pam! I saw a video the other day of a woman canning whole milk from the store. To top it off, she water bathed it! I was thinking: NO WAY! I do freeze dry milk, but never would can. If I'm ever in doubt, you are my go-to!
I feel like milk could be safely canned.. in a pressure canner.. but it wouldn't taste like milk by the time it's done.. same with a lot of things they say you can't do, like think purees. It'll be pretty disgusting by the time it's safe.. that's the main reason a lot of things aren't canning approved, you wouldn't even want to
Thank you for your knowledge, passion, experience and generosity in being willing to give us this valuable information. I am a new canner. I want to know how to reduce preventable risks so I can enjoy my preserved food and, of course, be able to share it among friends safely. Thanks also to your at-home-support-crew!
You are so welcome! I love your comments about what your canning goals are--very commendable.
I’ll have to look for the Botulism video. God bless your truth speaking.
You are a fantastic teacher. Great videos. New subscriber.
Welcome aboard! Thank you for joining us!
I just want to thank you for all the info you give us us be safe. You are my go to for canning help.
Great information! And I like the new music!
Awesome, thank you! And we are glad you like the music!
Never would have started canning without your videos and knowledge! Wish you had annual books from every video you make! ❤️❤️❤️ Thank you so much!
Since we cannot do that, we started placing the menus and directions in the Description all of the videos. I am sure there are some that we have not gotten to, yet. But, are working on that. Jim
I agree with Open Kettle canning But I will agree to disagree on canning Butter and cheese. Pressure canning
Butter is an amazing way to preserve it, as with many other low acid foods
Thanks for your respectful disagreement. I don't mind that at all. Thanks for your comments.
It just makes no sense. We freeze cheese and lard lasts a year in the fridge if you cook the water out of it.
I always come here to look to see if you have a video on whatever I am curious about canning. Thank you for all of your hard work.
When you mentioned not canning butter or cheese I thought, "Wait a minute! There is Red Feather canned butter and Bega canned cheese!" But then you mentioned how different home canning is from commercial canning and I'd wager you are 100% correct on that point. I'll leave canning butter and cheese to those companies. =D
Good choice! But we can certainly freeze those food items very successfully. Thanks for your comments.
@@RoseRedHomestead What about covering cheese in cheese wax? Is that considered safe?
Thank you for the video,it shows your heart is in the right place to help people keep from getting sick from canning.
Thank you.
You sound like food scientist!! Thank you for sharing your knowledge with us. I rely on USDA, Ball, and extension services for canning practices because they are also food scientists. I'm happy to have found you. I've canned off and on throughout my life, and got back into it about 2 years ago. I appreciate all the knowledge I can find.
Thank you so much. We are sticklers for safety and knowing the science behind what we do.
I inherited my mother's pressure canner which was purchased the year I was born (1947....75 years ago). It was last used in 1983. It is very heavy and well made. Does the County Extension Service still offer testing to make sure your canner is holding pressure and temperature standards. I believe my canner holds six quarts. I would like to begin canning again and hope to be able to use my old canner. There does not seem to be any breaks, etc., in the hard rubber seal. Mine has the heavy removable weight for the lid. I have many fond memories of canning along side my dear mother from the age of about 12-14 . I taught Home Economics for twenty years. Thanks for all the wonderful informative videos you share with us all.
My husband and I recently started a homestead and then a TH-cam channel to go along with our fun. In researching both I came across your channel and I am so thankful. You have taught me so much already. I enjoy your teaching methods that are so easy to follow and are truly common sense. I will now rethink and research traditions passed down because "G'ma always did it this way." Thank you for your hard work on your channel!
Good luck!!
I just reclaimed a dozen jars as I throw out the milk I canned..tytyty
You are welcome. So sorry you lost that milk, but so much better to be safe.
@@StayGold711 I have done it in the past for years..and never had an issue..but now that i appreciate the science shown I wont anymore. Not irresponsible whatsoever. Im sure the other 579 jars I have canned are perfectly fine. So appreciating the science, discarding 12 pints of milk is no big deal.
Buy powdered milk.
Seal in Mylar bags with Oxygen absorbers or buy powdered milk sealed in metal #10 cans that are reasonablely priced.
@@colt45peacemaker canning milk only does one thing.. it turns it into evaporated milk and only last about 6 months canned. If she canned 500 jars of milk, she better get to using them. Even store bough evaporated milk only has a shelf life of about 12 months and even then I have found some that were two months before the sell by date when I opened them the milk was curdled. So, even store bought evaporated milk could go bad before the sell by date.
@@StayGold711 any "home canned" milk I would pour out.
Would you consume any meat or dairy home canned items given to you.
Home Canning is like reloading ammunition. I would never shoot someone's reloaded ammunition without careful examination and testing.
We learned the hard way how important it is to ONLY can tested, approved recipes. Years ago we grew a garden filled with tomatoes. We spent days making a fabulous tomato sauce to can. We thought we had followed our Ball Canning book recipe perfectly. But, when cooking the sauce, we added some butter and parmesan cheese for extra flavor. It tasted great 😆. We canned it all up and proudly gave it to our families as gifts. Somehow we discovered shortly thereafter that we had made a huge mistake. The very mistake you have pointed out so well here. We had created a chance for our families to get botulism due to adding dairy!! We were totally mortified and felt so naive. We immediately told everyone to throw out the sauce we so painstakingly made. Lesson learned!! Thank you for this very important video!
one year at Christmas one of my aunts made "canned bread" - the bread she gave me got moldy. This has kept me from trying to can bread.
I think that was a good lesson for you and you learned it! It illustrates exactly what I was talking about in the video about the dangers of canning bread or cake. It simply isn't safe, and that moldy bread inside the "preserved" jar is exactly why!
@@RoseRedHomestead thank you for your straight forward, informative videos. I learned from you and may have you to thank for my new addiction. :-)
@@RoseRedHomestead why can we purchase canned bread? What makes it safer from a manufacturer?
@@CoolTaxiDriver Probably lots of preservatives
I saw the answer when I watched the rest of the video. Thank you!!!
I am so glad I found your channel!! No one else explains the science behind what can and cannot be done when canning, how to do it safely, and how to store safely. Thank you!!! To be honest, I was gettinbg confused by other videos. But, I stubbled upon your channel and feel more assured as I learn. Bless you both!
Wow--thank you so much. We are so glad you found us as well! Welcome! And thanks for subbing.
I love this channel … you know she is telling the truth
Thank you. You do say it may be a small possibility.... If someone gave me 2000 m&m s and told me one of them was poisoned, I wouldn't eat any of them, and certainly wouldn't give one to a child or loved one.
Great analogy! I might share that one in a video sometime!
So do I! I don't want to risk anything! This is why I watch your channel! I believe knowledge is updatable!
It’s important for us to follow safe recipes from usda or Ball/Kerr. I love watching homesteading videos and Heathers also but they do not always follow safe recipes from the sights mentioned.
The Ball Blue books also have tested recipes that are safe to use. I need to include that as a note under the description of the video. Thanks for reminding e of that!
@@RoseRedHomestead Pam I was not reminding you lol...I was making a comment to another person who is newer and following a homestead lady who is wonderful but does not always use safe proven recipes
@@nancyalberghini7581 can you mention that Homesteading Lady because I don’t want to be alert and be careful as to what she’s advocating that may not be safe.
@@Writerdust I would rather not mention one person in particular. As you become more familiar with canning practices, make note if the person on you tube is mentioning that they are using a safe tested recipe. If they do not mention this, ask in the comments. In particular if the person states they are using “their own recipe” that generally is a tip off that it is not from one tested. In general it is never a good idea to take a recipe from you tube or the internet in general and to use one from the usda, a university extension or Ball canning books.
Rose, I am from Mexico and I have to say that you are an admirable woman ♥ I clap you a thousand times for doing this, even using some technology, and I am very glad I found your channel!!
Lulu: Thank you! Welcome to our channel. Jim
Just a question-not being a rebel-Isn't the milk pasteurized at high heat that kills everything and the milk is pretty much dead when we get it anyway?-So in saying that if you do water bath it, that still makes it unsafe? and or does the FDA people just NOT want us to be able to do it our self? Really, just things I have thought about because as we know, the government is not always right and certainly is not always looking out for our good. I understand in making videos you do not want to make anyone sick. I really enjoy your videos very much and have made several of the things you have shown. Easy to understand and turn out well. Thank You for doing what you do.
Good question
This is a great question. Pasteurized milk is fresh milk that is brought up to 170°F for 15 seconds to kill any unfavorable organisms in the raw milk. The milk is then kept cold--at the farm--at the store--at the customer's home. Pasteurized does not mean it is shelf stable and it has not been brought up the high enough heat to kill botulism spores (240-250°F). It doesn't need to because the milk is kept at a temperature below which thE botulism bacteria can become vegetative and produce the toxin. Home canning milk is intended to kill the botulism spores, but who knows whether that is actually accomplished since there is no recommended process, pressure, or time that has been tested. Thanks for the question!
@@RoseRedHomesteadAnd even if you did use a long enough time, it probably wouldn't taste like milk afterwards! I work as a barista and if you heat milk over 160 for any real time, it tastes kind of foul. Usually we bring it only to 140. Bringing it up to 250f for 20 minutes would taste like.. well, I don't want to find out.
I watch a lot of videos on food preserving. YOU are my go to final authority. Appreciate your knowledge and willingness to pass it on to others. I've said it before. It is like sitting in a college course on home economics and the extra benefit is that it is free. Thankyou.
SuperKathio: You are welcome and thanks for watching our videos. Jim
i just started canning last year im trying to learn safe i use the kneady homesteader videos to learn and just hope im doing it all right i try to follow her to a t
That is the way to do it--model your choices after people who follow safe practices and soon you will be an expert as well!
Thanks. You Are so brutally honest and I love that. I just turned you onto my daughter and told her you were professor and so smart
Every time your music starts, I think you're going to play "Walk Like An Egyptian"😂
That just cracked me up! Jim too! We both know that song.
So glad I found this video great information thanks for all you do to help people
God bless you 🙏 and yours
Thank you for posting this excellent and helpful video. I have a question about the bacon. I see that you say not to use bacon, or that it’s not approved, in the canning process. I’m not sure but would it be a different situation if the bacon was fried and put into bacon bits? Would something like that make a difference? I’m going to review your video a couple more times to see where I may be missing the points. Thank you so much again. ❤️ ~~Sharon
You are welcome! thanks for your comments. The only safe way is to follow tested recipes, so if you find a tested recipe that allows that, then it would be fine.
I do enjoy your in depth research and how you present your information. Thank you.
My mom is a pastry chef - she never let us eat raw eggs or flour. Other moms think I’m crazy for not allowing my kids to taste the cookie dough.
Stick to your guns!