Why I Won't Do Food Testing With My Gadget
ฝัง
- เผยแพร่เมื่อ 12 ก.ย. 2024
- I have been asked hundreds of times to use my "gadget" to test foods in opposition to the USDA guidelines "just to see if it is safe". This video explains in detail why that is a very bad idea and why I won't do it.
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Your message today speaks volumes about your character and why I personally TRUST the information you share. Much respect for you and Jim. ❤
Agree!!❤
dear Pam I have nothing but admiration for your Knowledge , character and your integrity I have learned so much watching your channel love the way you explain things that I'm sure you're that teacher that made a difference in student's lives
thanks 🙂🌻
As a retired engineer, I appreciate your dedication to the science of the process of home canning. You are not swayed by "my grandma and my mom did this and no one died" argument. Thank you for your adhearance to the scientific method.
Pam, THANK YOU for sticking to your morals and ethics!!!
Hi Pam, I began canning two years ago, at the age of 73 yrs. I was very unsure, of myself. I searched TH-cam, and found your channel. After watching many of your videos, I felt very secure canning. Thank you, for maintaining your high standards. I have two sisters and a niece, I have recommended your channel to. They are fans, as well. Thank you, for your wisdom.
This is an awesome story!
Her channel was the science I needed to be able to trust myself with this too! Her channel is must watch in my opinion
I watched that video when you used that "gadget". It was one of the most informational videos I have watched in such a long time. You were very clear in your explanation and I learned so very much. After watching your video it has made me so much more comfortable about canning and now I follow the USDA guidelines no exceptions because you made it so clear as the why you must follow those guidelines. You are a great teacher and I look forward to watching you more into the future. Thank you both for all you have done for this community. Keep it up...
That was the good old days. 😊 It was so much fun. I loved it. You and Jim are just wonderful.
I also watched that video. It made everything so clear!
Agreed. I had purchased a Nesco canner at the time and was happy to find her comparison.
Awwwwww, I LOVED "that woman with a gadget" but hadn't even noticed that it has been missing for a while.
This is why we trust you and Jim. Honor and ethics. Thank you for all you have done and all you will do.
Dear Pam, I am 80 yrs old, and probably won’t take up canning anytime soon, but your professional lecture made me feel like I was back in college! Thank you. I have been binge watching your shows for a while now and have learned a lot. You are easy to listen to. I did a little of my own investigating and bought the Baby Bluetti. I plan to get some after market solar panels per your description. Also bought some Steramine and some coin towels! The coin towels are entertaining as well as useful! Regards, Gail
I'm glad I found you 3 years ago. I've learned a lot from you. Thank you for all that you and Jim do!
I had been hesitant to purchase an electric pressure canner. But I watched the video you did with your "gadget" and decided to get the Nesco Canner. I was very thankful you did that video.
RoseRed Homestead, today I was looking at canning videos. It amazed me how many people are risking their health dry canning. Several were dry canning bacon wrapped in parchment paper and sausage! As convenient as this would definitely be, I am not going to risk my family's life!
Now, if the USDA proves it's safe, I'll be all over it! Can you imagine how helpful it would be to be able to stock up on those items when they are on sale and not have to freeze it? Game changer!
Thank you for all your information
I bought the NESCO because I trusted you and I LOVE it. I do follow the USDA guidelines as recommended
Me too
You're absolutely right! You don't want to be held responsible for a recipe that hasn't been tested.
Thank you for telling folks why you don't show experiments with the data logger. Will you consider teaching us how to lobby funding for the USDA?
Yes! I was going to comment this same thing. There is so much of a greater interest in canning now, that lobbying for new testing or opening up a fund that we, as home canners, can donate funds to in order to get updated testing!
I was also going to mention, many state extension offices will test your recipe for you. I’m not sure of the process to have it tested but they will do it. I imagine they test it and tell you it is safe for this recipe at this elevation and nothing else but not sure.
I wish that more people that "try" to give accurate information had your morals and honesty!! Thank you again!!!❤❤
Thank you so much for your detailed, perfectionistic scientific methods.
I am more of the global--
"It's close enough" mentality. "They'll never see it from highway 287" approach.
That's why I don't quilt - - or engage in the process of canning food.
If I need brain surgery, I want somebody like YOU doing it, instead of ME!
I know my limitations. That's just how my brain works. I am easily overwhelmed by too many minute details.
With that being said, it doesn't mean that I don't truly value your approach.
You are not just "another pretty face."
And you have earned my absolute and utter respect!
Well , sorry so many people bombard you with all those requests. As a retired Rn, and fairly educated person I totally understand. It’s a shame people can’t think on their own! Love all that you do for so many people. You deserve tons of thanks and not any thing else! ❤
Almost every Group I belong to, recommends watching your Video on the Electric Canners when making a decision, I myself have the Nesco, I had it before your Video. I absolutely love mine..
Rose here you did sn excellent job of describing the scientific method. How experiments are run, data is analyzed, reviewed and published then experiments are performed in other labs to verify the results.
This would be an excellent lecture for high school classes and beginning classes in any field of college science.
This is exactly why I trust any information you share. I'm not a scientist, but I trust the science and I learned enough in the science classes to know that you must be able to replicate results again and again in order to substantiate a claim. I have seen the comments of people telling you to 'just use your gadget' but I knew that you had a good reason for not doing so. Thank you for explaining your reason, and not being willing to jeopardize your reputation in your real life community to appease a few in your online community. ❤
Pam and Jim, you went through so much time and expense for your viewers. Thank you so much for this honest, scientific information.
Pam I started canning 2 years ago. I was scared but I started watching your videos and I have learned a lot from you. I have a presto digital canner and I canned green beans with your video. Keep going with all your videos to help us out here who know you are doing the right thing. My God Bless you and your family.
I am blown away by the time, effort and money you put into the videos with the data logger. I had seen them and enjoyed them but now I appreciate you and your efforts even more. Thank you!
What a well done explanation. I do hope that it stops the 'testing' requests.
I'm so glad you made this video. I keep seeing vids of folks doing open kettle for 3 hours. Maybe certain communities have been doing this for hundreds of years and believe no one has gotten ill, I'm not going to take the chance. Keep standing strong. I believe the requests and certain comments you have received, are a reflection of our educational system
You have the patience of a saint. I think that's what makes you such an excellent teacher.
My sister and I watched the video you are referring to to test the electric canners. I had been using the Nesco (then Carey) for a few years. She would not. Then she bought the "data gadget"....yes she spent the $500 and we tested the Carey. We are at sea level and it passed as you stated. We tried it about 3 different times. I was happy, but I had already been canning different meats and not one of us had gotten sick in any way, shape or form. I still use it to can everything with. I love it and at 75 it is the most convienent for me to use. I have donated my All American canner to her.
I have always valued your advise and informational research. I fully understand your position and agree. Keep up the good work and great informational videos. I will continue to watch and learn. God bless
Thank you for your input. May I ask where your sister purchased her "data gadet"? Thank you
I honestly would find it hard not to put the tester in a jar every time I pressure-canned something, to double-check the tested recipes, lol.
Pam, you are a treasure!!!!
How refreshing to listen to an educated, well spoken, and credible youtuber!!!! You are a pleasure to listen to. Keep up the great work!!!! I absolutely love you!!!!
❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
Thank you so much 🤗 Jim
THANK YOU for not compromising your ethics. I am 50+ and am not willing to either. God bless you for all you do. I enjoy your work. AND if I could find one I would buy and join the army of testers!!!
This is why I only watch your videos on canning and you are the only channel I recommend when people ask questions..
Your integrity is appreciated!
Thank you for your scientific integrity!!!
Congratulations on five years of great vlogs and ideas, Pam and Jim! Again, you have helped me so much, and so many others. I will continue to send people to you to learn to safely preserve food, and so much else.
AMEN SISTER! Great information. I have to say- I love my electric presto canner. I have two and a Nesco. I have an All American and The larger Presto stovetop. I like the way the Presto electric heats the jars. I am pokey so by the time me jars with water sit in there, they are real hot and that saves me keeping my jars heated on the stove. And also I am very patient and don't care if it takes longer. All this said. I use my Electric Presto and Nesco for things like broth, soups etc, that I know inside those jars the heat has full ability to move through the food. For heavier recipes I use the stovetop models. I always follow the safe canning. I would safely say that I have a 99.999 seal rate. The time I can remember a failed seal I dropped a jar on top of another when I was pulling them out and I told my husband that is not going to seal. I don't understand all these failed seals I hear about. I have been in the kitchen helping my mom since I was old enough that to reach the sink and scrub rings I had to stand on a chair. That was 60 years ago. My mom did the old ways but that does not make me do the old way. Progress means knowledge. We used to love to eat in a place that was near us when there was a botulism outbreak and they kept saying oh it must be the pickles. I said to my mom at the time- ??? It's not the pickles, someone must have left the onions out. And- my dad was a commercial fisherman. We grew up on carp cooked in a delicious way. The best thing was it sat on the counter fried overnight because that is what people did then We loved it when we could grab a piece of that carp for breakfast. It tasted so good the morning after. Do I do that now? Not on your life and as the science progressed. I taught my mom these changes. They didn't even water bath the low acid tomatoes in those days. Was she indignant at first ? yes, but she came around because she was intelligent enough to listen and able to embrace to progress that included a lot more than safe canning. - like seatbelts etc. I can remember standing behind her shoulder while she drove down the highway. She learned to buckle up when that time came. I am hearing more and more stupid is as stupid does comments that blow me away and make me sick at heart. I know that is harsh but it is what it is. Back in the good old days was not always the best of times. 💖🌏Thanks for the great video!
Thank you for this video. You have explained the science of proper canning for safety. It’s all too much for me and I have stopped canning any food that can be freeze dried! I saved up for a year and bought a freeze dryer a few months ago and use it everyday instead of canning our food for emergency preparedness and security. If I can’t freeze dry what I might have canned, I probably don’t need it. And it tastes better to us than the canned versions. Just my opinion and I know many people cannot afford a freeze dryer. We just made it a priority for where we wanted to put our money. No vacations or splurge spending. Every penny we had left over in a month we put towards our freeze dryer. Thanks again for all you do for this community of viewers. We are blessed to have access to your knowledge.
I want to thank you so much for all your teachings. I was so scared of canning til I watched you. You gave me the confidence to start and I have enjoyed it so much
Same here.
My Goodness Rose..... You have gone Way Beyond the extra mile for us.... Thank You, Thank You, Thank You!!!!!!!
😆Ms. Pam, you take their punches and keep coming back. This whole series on the canned potatoes has been amusing for me! Watching the commenters responses, on both sides. Me, I can't STAND potatoes from any kind of can. Home or commercial. I pretty much like baked. With an occasional masher. But, baked is my go to- and that isn't even that much.
Thank You for your professionalism. I applaud you for having high standards. I worked at Utah State University for 33 years. I was not a scientist, but worked in technology. I worked with data loggers as well.
I have followed you for over 3 years and have learned a lot. Thank You. If my only take away was learning about Steramine, that would be well worth the time. But I have learned about many many things from you. I have purchased many of your recommended items.
I retired 3 years ago and went on a Mission for my church. We went to Sweden and late at night when we were very tired, we pulled you up. It was enjoyable bring a little bit of America to us while we were far from home.
Thanks again for your efforts, there are many of us very appreciative!!!
Mike
Congratulations on 5 years!
Love how informative you are.
Thank you for sharing
Thank you for conducting the 'scientific' methodology for this and letting us know which canners passed the tests.
Thank you Professor Pam! I'll stick to our tried and true, accepted methods. I'd rather live to say I didn't go wild and try every different method than die trying.
Thank you so much for your ethics. It is one of the biggest, but not only reasons I LOVE your channel and never miss an episode.
Thank you so much for using your platform to explain the world of science to people who possibly have not had the opportunity to be in the research environment. It is so very important that we use scientific data in all aspects of our lives to keep the population, safe and healthy. I respect you so very much and I love watching you because I know that, what you present is sound advice and information.
You are welcome. Let other people know about our channel. Jim
Thank you Pam and Jim for all your research and explaining it to us. You will never know how I have learned from watching you two channels.❤
You are so welcome. We appreciate you watching our videos. Jim
Pam you are spectacular. As a young mom I did a lot of canning. However I stopped once our family was grown and we had move to a city instead of the country. Thirty years later in my 70s I needed a refresher and have be so blessed by all your teaching on canning and all you share. Thank you so much you and Jim are a blessing to our family.
Thanks for sharing!! We appreciate your comments. Jim
LOL! My thought when I watched the potato video was that I wished you’d use your data logger to prove that dry canning potatoes is NOT safe. 😂
I agree. I know, from common sense, that dry canning anything (let alone a root crop) is not safe. I just wanted Pam to prove how unsafe the practice is. Her response to that suggestion was terse, but I now understand how frustrated she must be over the "gadget" issue. I am amazed that people would expect Pam to test canning different foods for them and then possibly contradict what the USDA says. But, they can read, and if the USDA does not say something is safe, there is a reason, and Pam surely isn't going to risk life, limb and her reputation to dispute that.
Well, we actually don’t know whether or not the potatoes would get up to the right temperature for long enough, I don’t think it’s been tested.
@@cynthiafisher9907
I wouldn't do it myself.
@@mrsranmac1737 Your kitchen, your rules.
Thank you Pam! The electric canners you tested changed my life. I started with the IP Max and then had to buy the Presto for quarts 😂. I adore being able to be more hands off and I find them especially useful for small batch canning so I can can my garden harvest at its freshest. Still thinking about the steam canner, I asked for it for Christmas but alas, I received more camping/SHTF equipment which I am NOT unhappy about as well as some different containers for gardening including a Green Stalk. I’m a lucky girl. You make me so much better at managing food waste which I abhor. 🙏
Pam, so appreciate this video. This is why i always follow your advice and videos. I am not a canning rebel, although 1999 I was definitely following questionable advice from rebel canners. So thankful the Lord led me to you a couple years back, the science behind the canning🥰
I totally respect this. My training is similar to your, Pam. I am always pointing out the science required to verify safe.
Excellent and informational video. I enjoy your scientific explanations. Thank you so much for sharing your knowledge and expertise with everyone!
I'm so glad this video is available as it has answered many of my questions/concerns. Thank you, Pam.
Thank you for sharing your knowledge with us. You are an excellent teacher. Having "the gadget" and testing process explained really helped shed light on the process of scientific research. Thank you for sharing. You are a blessing.
Thank you for always having such high standards. That’s one of the many reason why I trust what you say. Thanks for all you do! You, too Jim!
Thank you for all you do! I appreciate your explaining safe canning standards to us.
I want want to be on that team! Dream job! Love that you're so safe Pam!
I, too, TRUST everything you do as I have watched many of your videos/shows and they are scientifically based and I love that so much. I have learned so much and enjoy watching you all the time. Jim is great also!
You’re always so amazing in the way you teach and educate. Loved this!
I am very pleased with the way you test and test a recipe and technique for us
I completely understand and applaud your professionalism and your care for your viewers.
I am so grateful for your diligence so that your information is dependable. 😊
Thanks for sharing this update. I was heartbroken after your report on the Presto Digital Canner. I am a single older newish canner (2 yrs), I don't can for a famly so almost all of my canning is in pints. Plus my elevation matches yours. I did bump my processing time from 75 to 90 minutes on pints to make sure that the jars maintained a higher temp for a longer period of time after watching your videos. As a dog rescuer I can't afford downtime from making myself sick. I want to thank you Pam for stepping up to the plate and clarifying.
Et voilà! Now you know why I consider you as a trusted source of information ❤😊
Very interesting! Now I understand why some of the old canning instructions seem very different than what I see today.
Oh...I remember who it was that coined the phrase. I used to watch her channel a lot. I called her out on it as an Ad Hominem argument. (Attacking you instead of the information that you were presenting). I still call her out on it when I catch her doing it in her videos. I don't watch her videos very often anymore though. She caused SO much drama with her comments about you, she lost a lot of subscribers as a result.
If she was 100% to the USDA guidelines she might have a reason to be so critical, but her past videos include her canning things that simply are unsafe according to USDA. She's not only guilty of Ad Hominem, but also a hypocrite.
I remember seeing that at the time, but can’t for the life of me remember who it was now. I probably unfollowed, and for me, that would “Out of sight, out of mind.” Heh.
Thank you so much for doing all this research. It has to be very time consuming. And, as always, you explain things in such a way that it’s easy to understand. Never compromise your ethics❤
The time differences in the kill zone may also be caused by varrients in the amount of liquids to solids in each jar. Your elevation theory and work are amazing.
I have a Carey electric canner and I love it.
Thank you for all your information and hard work to provide us great information. Love your channel and respect and recommend you to family and friends as a canning resource. I watched your videos on electric presto nesco and max. I purchased the presto and nesco.
I love the presto for quarts and have been using it for chicken beef beans etc with no problems
I do 90 minutes for meat with quarts and 75 min for pints and meat. No problems. Going on 3 years.
Absolutely love the electric presto. Game changer.
I do have a presto 23 quart stovetop but being in an apartment with a bad electrical burner I prefer the electric presto. I do miss my gas range in my previous home.
It sounds like you have it all figured out and enjoy working with your canners. Jim
Pam, you are by far, the most factual, ethical, educating, insightful, scientific, food preservation lady I have ever had the pleasure of learning from. And I’ve seen them all, the good, the bad and the ugly, Those spiteful name callers don’t hold a candle to you! But was so happy when you embraced what they thought as a put down, to your advantage!
You are one smart, beautiful, and classy LADY! And Jim, you won the lottery with this lady! ❤❤❤❤
Hi Pam & Jim, so i'm in the midst of trying to find an Extention Service that will test home canning recipe's. I've heard they exist however I've not yet located one. Interestinly enough my own Extention Service (Oregon State University) says if I can find someone, working with an extention service, to verify family recipe's that they would like to copy their system. I'm sure it would cost $ per test but wouldn't that be wonderful? I'll keep you posted...I'm on the hunt! I totally understnd wy you are saying what you are saying and I also understand why people are asking. I think this is a needed service and what a world it would open up to us! Even if it cost some serious dollars. Stay tuned for more info. Be well, Martha
I appreciate your teaching us here. It makes perfect sense!!!
Glad it was helpful! Jim
So glad you stick to your guns on this. If dry canning was recommended for anything, it would have already been tested by the USDA 20-30 years ago. I know people who will continue to do what’s always been done. Good for them. Let them. I will continue to can safely. More potatoes today!! Thank you Pam and Jim ❤
Thanks so much for all the research you have done and shared with your viewers. I appreciate all the great information in this video. 👍🏻👍🏻🙂
I am recommending that my adult children follow RoseRed Homestead. Your information is impeccable. I admire your knowledge, honesty, character, and most of all, your ethics. (Your sense of humor also shines!) I trust your information.
Thank you so much for explaining about scientific data. Very educational as always! 👍
I have such admiration for you and your teaching! We in the food preservation world are so lucky that you have the means and energy to do testing for all of us who are not in that position! I am 81 years old and have teaching canning for 30 years and have always used USDA guidelines and I regularly send my students out to roseredhomestead to learn even more. Please know that I include myself in that number! I am a food historian so am always doing research on the history of food preservation in the US.
I have been pressure canning for just a couple of years- I have learned so much from your videos and appreciate how you are so committed to food safety in your videos. Thank you so much for the research you so and sharing your knowledge.
This all made perfect sense to me. Thank you for your testing and sharing your knowledge.
Thank you so much for sticking to your guns. I started canning last year after watching and reviewing your videos over and over until I felt confident enough to jump in. This past fall I started teaching my daughter in law to can, and shared your videos with her. We are both excited for this coming fall to do batch canning together after harvesting from our (hopefully) prolific gardens. THANK YOU for all you do to teach and inform.
Pam you are a very smart woman. I love watching your videos.
Thank you, your explanations makes sense that i was unaware of
You truly are a blessing to the canning community! Thank you and Jim. 👏
Whew! Thank goodness nothing has changed about the reliability of the three electric pressure canners you tested. I bought the IP Max, but have noticed you using, I think, the Presto. I don't remember seeing you use the IP Max for canning meat or meat stock/broth and have been reluctant to use the one I bought because of that.
As always you present understandable, informed information. Thanks you.(Last night I had a beef stew dinner that I learned from your teachings. Delicious)
Thank you Pam,
I have been following you for a very long time, i certainly understand and admire your decision. I myself had to purchase your gadget as I have an instant pot for canning and a presto, I had to verify myself that my canners were hitting the mark for safe canning, I thank you and Jim for all you do to help us…
Thank you for all of your knowledge!! You are a true gem 💎 😊
You are so welcome, Jim
Thank you Pam - you are an inspiration. :))))
Thank you for this video, and thank you for being the ethical person and scientist that you are!
Aside from being unsafe, some foods are not recommended because the don't handle the processing well. I'm thinking here of summer squash. It would turn to mush in the jar. Celery also turns to mush in the jar. Personally, I'm fine with adding summer squashes and celery after I open the jar.
In my You Tube feed this morning was a video for dry canning potatoes. I know of someone who developed a case of botulism poisoning after eating improperly pressure canned food. It is not a joke. She lived, but she was on a ventilator for a while and basically had to learn to do everything, including swallowing and breathing, all over again. She never regained full mobility.
Thank you again!
I applaud your integrity! As a retired Montessori teacher (39 years), I’ve read, watched endless videos and did an enormous amount of research in preparation for my canning journey. I came across your channel and was thrilled and felt comfortable with your method of teaching. I am amazed at the amount of people that play Russian roulette with their canning methods. Thank you for the time that you and your husband spend to share your knowledge with us. It is truly appreciated.
We appreciate your comments comments and thanks for watching our channel. Jim
Likewise, as a retired teacher, I too, appreciated the science behind Rose’s canning data. She has given me confidence in preparing so many wonderful foods for my family. And yes, I love my Presto canner. I’ve named her R-2-Can-Do and she has a sacred spot in my kitchen.
Thank you for this very clear and detailed explanation of canning safety. And also for the laborious effort you gave to testing the 3 pressure "canners."
People who don’t understand what you are saying or who are too mentally lazy to take the time to research for themselves or just too darn proud to admit they don’t know resort to name calling and shallow insults. 🙄. And it doesn’t make things look any better for them! Thank you for your dedication to proper science!
I love how you teach us every time I see one if your videos. I don't understand why people won't except science. I wish I would have had more educators like you when i was in school. You explain everything so clearly. No nonsense. I feel so lucky to have found your channel. We are never to old to learn. If I want to can something now, whether its water bath or pressure canning I always, always(!) check your channel first. Same with bread making. Thank you so much! ❤
Good for you, Pam! I watched your video about the electric pressure canners. You’re at 5,000’ and I’m at 6,300’ (Western Colorado, BTW 😉). I won’t buy an electric pressure canner because I’m at 6,300’! I very much appreciate your openness and pure honesty! Canning safely is, and should be important to all of us. If you ever decide to go forward with your large group for testing, I’d buy my own testing equipment.😬❤️
I so appreciate your input and straight forwardness! I have followed you to the tee on everything I have done. Your credentials speak for themselves. Trust is hard to come by these days. So please understand that you have the following you have because of how you present yourself. I have watched many other tubers and only a handful I actually believe in. You have set a high standard for us to follow and thus I personally feel that when I follow your instructions I can be 99.99% ;) sure that what I am doing is safe for me and my family. Keep up the great work and I look forward to more vids and continued learning. TYSM to both you and Jim for all you time and efforts :0))
Thanks, Pam. Great explanation as usual.
Your explanation of how science is done and constantly evolving was perfect. It's no easy task or cheap task to get approved recipes, I see some people canning and I think there are so many approved recipes and equipment - yet somehow it's still not enough for some. Not a fan of a lot of things canned home or store bought, the ingredients that are safe to do and the family loves is a win. Take Good Care 🥂
I so respect you and trust your testing you did. You took the time and money to test what USDA would not. I thank you for that. Big hugs. Any time you want to travel to Michigan and can with me your welcome. I fully understand why you won't test with your gadget any more.
Thank you, thank you, Pam!! You have integrity!!
Love people like you. You just don't make a video, you are working so hard behind the scene to prove safety. Thank you
Thanks! Jim