Making Sense of High Acid vs Low Acid Foods
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- เผยแพร่เมื่อ 20 เม.ย. 2021
- Knowing when to water bath process and when to pressure process depends on whether the food is high acid or low acid. This video helps explain the science behind that concept and presents a way you can test acidity for yourself.
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I know I have said it before but your teaching skills are STELLAR. You are NEVER condescending. Your kindness and sincere desire to help others shines through in EVERY video you make. I aspire to be more like you and feel I have learned SO MUCH in HOW to teach from you. I am a Health Inspector (One of my jobs, lol.) and struggle to convey the message necessary at times. I LOVE watching you! Thank you for all you do!!!!!!!
I am overwhelmed by your kind words. Thank you so much. And thanks for watching.
I could not agree MORE. I consider her my ABSOLUTE GO TO for authoritative knowledge. No pressure Rose lol 🤣
But seriously... I DEPEND on her videos
Dr. Pam, Being a Scientist (BioChem) myself, I can not applaud you loud enough for the EXCELLENT informative and educational breakdown of this material you presented here. You took to what many people is a very complex and difficult subject to understand, and broke it down to the ABC-123's of Canning and safe food storage. You absolutely nailed it. The funny but enjoyable part to this is my husband, who's also a BioChem and Pharm.D. is always scared to death of my canning foods. But tonight... yes tonight, I made him sit down and watch this video. The minute you showed the Acid-Alkaline scale along with the pH Meter, (I have both paper and meter I use all the time,) he looked at me and went-- "Oh heck! I get it now!" Now he's onboard! Thank you! Excellent class!
Mary, thank you so much for your comments and support. It means a lot coming from fellow scientists! I love this story! You and your husband rock!
Your knowledge of canning is a huge asset to everyone’s community. Thank you
I appreciate that! Thank you. And thank for watching.
I've been a "silent" follower from the beginning but now I just have to say how thankful I am for giving such excellent and much needed information. Due to Covid there are so many new canners joining us. There are way too many videos out there and your scientific background so desperately needed. Thanks for your diligence to proper canning information. Love you guys!!
Wow, thank you! We are grateful for your support.
Another STELLAR video from the Rose Red Homestead team. This is such a complicated and misunderstood, but CRITICAL part of home food safety and proper food preservation knowledge. Thank you! I’ll be sharing this with anyone who asks me about canning this year. 🙏♥️🌈
Thank you so much and for your willingness to share the video. I think it takes all of us to spread the word on safe canning!
@@RoseRedHomestead I couldn’t agree more!!❤️
Excellent video!!! I am a visual learner, and this is awesome 👌 👏 😎 💜 Thanks for all you do.
You are so welcome! Thanks for watching.
I sure do utilize this video and the Annihilate Botulism video a ton. I have even copied it to a thumb drive so I never lose it. Thanks for keeping me and my family safe!
Thanks for sharing! Jim
I'm new to canning and I can't stop watching your channel, it's soooo good!!!👍☺️
Welcome!! Thanks so much for your kind remarks.
Wow, you are a great teacher! I'm so glad I found you. You bring us such valuable information. Thank you for your hard work!!!
Wow, thank you! I appreciate your comments.
I want to thank you for the science lesson, High school was a very long time ago and I really appreciate the refresher lessons on the how and why. You are a very good teacher.
Thank you so much! We appreciate your watching the video.
My goodness, there are just never enough good things to say about your lessons, videos AND, your personality. If I had, had just ONE teacher like you, I might have been inspired to further my education or take a different path in life. Another absolutely wonderful, informative, but most of all, explained so WELL, video and lesson. I have recently found you, and I don’t want to ever be without your knowledge, on any topic. I will always be a subscriber, thank you for ALL you do! This is the place to be. This is where all the smart people gather... in your classroom!! If you aren’t educated when you come in, you will be educated going out!! ❤️
That is very kind of you to say. We thank you for watching our channel.
My golly that was an absolutely wonderful explanation!!! Brought back being in science class 54 years ago!! Thank you for the display. Your knowledge, expertise and love of food storage is a blessing to us all.
Glad it was helpful! Thank you!
Another great video. Pam, you take a scary subject and make it not scary with clear directions for safe and proper canning. Thank you
Thank you for explaining the "how" and "why" of water bath vs. pressure canning. Now I've gotta get one of those pH meters! LOL
Glad it was helpful!
Excellent. The visual layout is a clear, understandable method. This was the best canning video I've seen on the subject.
Wow, thanks! We appreciate your comments.
New follower here! I’m learning so much. I have tomatoes being gifted to me than I just don’t know what do do with! Canning has been on my to do list for quite sometime. Each video I see increases my confidence and knowledge. Glad I’m learning from a true pro! 🙏
Excellent! You are doing it right--seeking the knowledge first and building your confidence! Here is a USDA canning guide for tomatoes: nchfp.uga.edu/publications/usda/GUIDE03_HomeCan_rev0715.pdf
As always very informative video, Everything I cook or can I think of botulism all because of your thorough videos on this subject. Thank you for sharing.
I hope I have not made you overly afraid, just smartly aware!
Thank you for this excellent lesson! This has been talked about a lot but never explained scientifically. The canning community needed this! Now we Know! Love your Videos!
Thank you. So glad it was helpful.
I am a newbie at canning. I don't believe I would have ever mustard up the courage to use a pressure canner if it wasn't for all of your informative videos. Pam has answered ever single question that has reeled through my mind. Pam you are incredibly intelligent and an amazing teacher. Thank you for sharing your knowledge! God bless you & your family. Much Love from WV. ❤️
Dear Pamela - I could never thank you enough for sharing your skills and I am sending the biggest of hugs through the ether from Ireland to you and your family. I joined your online course and it is absolutely brilliant!! Truely. God Bless.
Miss Pam, excellent video!!! You have helped me to understand why we water bath instead of pressure can. Thank you so kindly for taking rhe time to explain the difference of a id and alkaline foods.
Glad it was helpful! Thank for watching and for your comment.
Good morning. I so much appreciate you and your teachings and your explanations. Understanding the science is so important. You are my “go to” as I learn. I trust you and this video helped me so much... I am excited in learning to can and have watched so many of your videos...more than twice!
You are so welcome! Thank you for your kind comments.
This was just perfect! Such great teaching!
Thanks for sharing this simplified explanation (for me) on the High/low acid spectrum with visuals and examples. I'm gonna buy a Ph test meter so I can keep it handy as a newbie canner so I don't mess up my food supply as I go. I don't want any unexpected surprises later down the road when I open something or be scared to eat what I've canned. Hands down the BEST teacher for me no doubt! Love what you're doing for this entire community! 😉
Absolutely a great video. You make the concept of acidity and ph easy to understand. I now understand why you need to pressure can low acid foods. I feel like you have provided us with a solid footing to proceed on this canning journey. Pam, I am always telling family and friends about your videos & say, you know the “PhD science lady.” You are a superb instructor and I rely on you as I know you are always concerned about food safety.
Thanks again Pam & Jim!
Thank you, Pam and Jim. Great information. So needed!
I love your presentation in your videos. They are always very informative, and I love knowing the “why” behind it as this helps me to understand and remember. I have a very technical mind, and I love science, so I can relate very well to your videos. Thank you again for all your hard work and research. It’s very much appreciated by many. I am 61 and finding myself getting more and more involved in learning how to live a more sustainable and self reliant lifestyle.
Thank you so much! And I love your new direction--that is great!
@@RoseRedHomestead ❤️
Another informative video to add to my list of canning resources. Thank you so much.
Our pleasure! Thanks so much for watching.
Another great lesson. I have a science background and mistakenly thought everyone knows what is acid vs alkaline. Will share on Gab canning and preserving group...Lots of new canners there.
Fabulous! Thank you so much for your support!
Absolutely fantastic! Best explanation ever. Thank you so much.
Thank you for your canning advice and lessons! I have learned so much from you. You are a great instructor!
Oh how this has helped me since I'm starting out to can produce. Thank you
You are one of the best teachers I have ever seen. You explain every detail so well and I have learned so much from your videos!!! Thank you for taking the time to educate us in this way. I so appreciate your gift and teaching.
Wow, thank you! I appreciate your comments very much,
I am new to canning and this video is excellent! Thank you very much for posting it! ❤️
Wonderful explanation. Thank you very much for the master classes from him. I have no knowledge of chemistry and I understand it perfectly. It shows that you are a teacher and I thank you for sharing your knowledge and your time with us. I value it a lot. From Spain I send you a hug.
You are very welcome! And thank you from watching from Spain!
Excellent video!
Thank you so much for this educational video
Thank you for this video! I’ve had my light bulb moment and now this makes sense. I recently purchased some pH strips and now I feel confident using them when I can.
Pam you’re a great teacher!… I love to see your videos… thanks very much for all your help!
Thank you for explaining this so very well.
Glad it was helpful! thanks for watching.
Wow what a great teacher, I love watching your videos
How I love visual demonstrations like this! This is perfect! Fantastic job! This is such important information demonstrated beautifully! Even those of is who think we understand the basics, benefit from your clear explanation! Thank you so much! I didn’t know the dividing line was ph 4.6. I’m going to make a note of that in my canning books. Thanks to you, I bought litmus paper awhile ago.
Thank you! You are a great teacher!
You're very welcome! Thank you!
A very helpful video! Thank you!!
Shelley: Thank for watching. Jim
I so love your videos, as you are always giving such great scientific information. Thank you so much for all of your efforts to educate and inform us. I truly appreciate it.
Thank you, Thank You for making it easy to understand. We just love you
You are so welcome!
Thank you very Rose it's great the way you show us the right way to canning.
You are so welcome!
FABULOUS video. I will never forget what you taught us after watching this video. Julie
I love hearing the science behind your exploration
So glad you like that! Thanks.
Thank you, thank you. NOW I understand!
Awesome Verbal/Visual Explanation 🙌 Knowledge is Power! Thank Yoooou 😘
Glad you liked it! Thank you.
Rose, you are just the Best teacher! I can Always trust your info - thank you so much from out here in 'virtual' world.
Wow, thank you!
I learn so much from you. You are a great teacher! Thanks so much
Deedee: You are so welcome! Jim
That was an awesome way to explain for which foods to use water bath vs pressure canning. Thank you!!!
Glad it was helpful! Thanks for watching.
I'm a new about to be canner and love your channel, teaching and that red hair!! You are an excellent teacher..so just wanted to say thank you to you and your husband for all you do!!
Thank you so much! The only disappointing thing about my red hair is that I did not get any redheaded children (of six!). But the genes came through with by grandchildren! Yay.
Thank you for teaching us and making things so clear and safe! I knew about canning but now I know MORE because I am watching religiously your videos! It is so important to preserve the right way and be able to sleep at night. I have a question to ask you. I live in New York City and I do not have as much storage space as I would like so is it okay to stack jars one in top of the others or not recommended. Thank you for making a difference.!
You are so welcome! Thank you for watching. Yes, you can certainly do that. We live in an earthquake zone so have to take extra precaution about stacked jars falling off shelves. I often put my jars in the boxes they came in and then stack the boxes. That seems to work for me, but it is annoying having to dig through the boxes to get the jar I want. Just be sure that your stacked jars are somehow protected from falling. Great question!
You are an amazing teacher, thank you for your videos Rose.
Thank you so much! Thanks for watching.
You’re such a great teacher. This is such an amazing video so helpful to us beginners. Now that I’m I’m successful water bath canning and bought a steam canner which you taught me how to use. I’m listening to this video again and taking notes this time. I’m very grateful you have have taught me safe can which I have wanted to do for easily six or seven years.
You are so welcome! It makes me happy to learn of your successes!
Wow! wow! wow! I must share this video with all my family and friends that do canning. You must have been a science teacher.
your explanations and visual teaching were totally understandable. especially, as a 72 year old. I wish I would have had someone like you to teach me. I'm definitely a visual learner... thanks again,
Please keep on teaching us on how to safely can our foods. I did subscribe and I can't wait to see what else you will be teaching me.
Thank you so much. Yes, I am a science teacher and professor and am also in my 70s! Thank you for subbing, and welcome!
OMG !!! best video i have seen regarding the science behind how to determine the canning process . like I was saying on the other video :: I am new at all this and I feel Blessed to found you . You are Amazing
Glad it was helpful! So glad you found us--we are happy to have you along.
Thank you for helping me understand PH level for canning safely.
Our pleasure! Glad it was useful for you.
Excellent
Thank you very much!
You are such a great teacher. Thank you. I think I could go back to school and pass your class. Seriously.I needed you at Boca Raton High .lol❤
Thank you so much for the excellent explanation
You are welcome! Thanks for watching.
PH strips have changed my canning journey. Thank you soooooo Much!
EEG: You are so welcome. Jim
Omg,, you are such a great teacher,, just so easy to understand. Thank you so much.
Thank you so much. I really appreciate that.
This to me, was one of the most helpful and simplified videos for understanding the mystery of pressure vs. water bath canning. Thank you! I just love your little gizmos for testing...who knew about a ph meter!
@Papa F Jose
My life experiences never ran across the use for canning
Glad it was helpful! I love pH meters! But then, I LOVE science! Thanks for your comments. And I can tell you that there are lots and lots of people including the college students in my courses who are not familiar with pH meters!
Awesome❣️ Thank you.
You are so welcome!
A very well thought-out, easy-to-understand presentation with concrete materials. Can sure tell you were a teacher and an excellent one, at that. Anyone who watches that video should never be confused about ph ever again. Had a chemistry set as a kid with litmus paper that my sister and I tested everything we could get our hands on. It was like a scientific magic show. Today I ordered a ph meter. That's progress! Lol Love your videos. Recently found your channel and am watching as many as time allows. From Toronto Canada.
Thanks for the very nice comments. Let us know how your pH meter works.
Thank you so much for your kind words--we really appreciate that. I use litmus paper all the time in my kitchen and still get a kick out of it! LOL
You are an amazing teacher thank you for all your helpful information.
You are so welcome! So nice of you.
I'm new to canning; years ago I made jelly and jam but used paraffin to seal the jars. Not sure if this is still an approved method of preserving jams and jellies. The information in this video is well presented (like all RoseRed videos) and cleared up a lot of confusion I had whether I needed a pressure canner for the foods I want to can.
Yes very helpful thank you for sharing
You are so welcome. Glad it was helpful.
Great job
Thank you!
Thank you. God Bless, stay safe.
Thanks, you too!
Finally got the courage to try pickling eggs. I haven't quite got the courage to try canning... yet. =D You explain the concepts of canning in a way that make it less scary.
Well, I have never pickled eggs and haven't had the courage to give that a try either, so we are even! LOL
good class!
Glad you think so! Jim
Really good video
Thanks! Glad you enjoyed it.
Thank you Thank you Thank you!!!
Welcome! Welcome! Welcome! Thanks for watching.
Another wonderful video. You are a talented educator. I just learned something from the NCFHFP. Apparently WHITE PEACHES are low acid, and there are warnings to not can them. The USDA has not figured out the safest method for canning white peaches. They are rare here, so I don't can them, I eat them fresh! Just thought I'd pass that information on.
You are doing such excellent work. Thank you! I am a subscriber, and I've liked your video.
Thank you for liking, subscribing, and most of all for sharing this news. I did not know that either and it is important information!
This is so beautiful. This is the only site I focus on. Thank you so much. I always ask where is the science supporting the end result? solid evidence? where is the law? If there is no solid evidence or law..I kinda aaaaaaaa? Thank you for coming into my existence. I got so tired of listening to others where they firmly believe their site is the almighty not aware of the dangers of the micro organism. I studied pharmacy and law to know more. Thanks again. I am comfortable now. You are so giving and so abundance is overflowing. More power to you Miss Rose Red.
LiveLike21: Thank you for the very thoughtful comments. We look for the verifiable scientific evidence whether preparing, processing or storing our foods. Just because someone prepares or processes a food because that is a family tradition and not knowing (or questioning) what the negative consequences could be, and nobody in the family has died because of ill prepared food makes no sense to us. We are unwilling to play Russian Roulette with food we share and the lives of our families, friends, as well as people we care about (including our viewers). For us, the science, data, results, and the lives saved are paramount. These decisions and practices are legal, moral, ethical, and philosophical. Jim
I will post a note on my Facebook regarding your process if you don't mind. Educate people as we meet in our mission.@@RoseRedHomestead
❤️The best ingredient knowledge you are amazing ♥️ thank you for sharing this valuable information
My pleasure 😊. Thanks for watching.
Excellent video darling😘. Liking your style.
Thank you so much 🤗
Kudos on this video! The only two things I would add is about the litmus test is only as good as the printed color chart. They can be off a bit. The other would be pointing out how the pH scale changes by 100 times as it moves by one. This is a home run!
Horticulture: Thanks for the information. Jim
This is so cool, thank you! Is there a reason we wouldn't just pressure can tomatoes to be safe? Does pressure canning negatively affect flavor in a way that water bath canning does not?
I love love love to watch you. You are such a magnificent teacher, that's why you are one. That's why in the past before I could afford a pressure canner, I only canned tomatoes and had to freeze everything else. He doesn't like lemon in the tomatoes either, but I hear you can use citric acid. I have never tried that. Is it safe to use and does it change the taste? Thanks for sharing and have a Blessed Day.
Thank you so much. Yes, you can acidify with citric acid so long as you have either a tested recipe with the amount you will need, or a way to measure the pH yourself. It probably does change the taste a bit.
Wow, you have done an amazing, clear job of teaching this concept. If I were a beginner canner, I would have a lot more confidence after watching this. Thank you for your contributions to the world of canning and preserving!
I have read that tomatoes picked from the garden are more acidic than ones you might buy from a store or farmer’s market. I think it would be great to get a ph meter to check whether or not they need the acidifier before being canned. I wonder, though, if the color of the salsa would change the color of the litmus paper, so it would be hard to tell the exact number?
Thank you! You pose a very interesting question. I suppose the litmus paper could take up a bit of color from the liquid you are testing, but I think it would be minimal. However, using a pH meter would be the solution if it is a concern.
Thank you for showing us the the science of safe canning to make the best choices for keeping us & our families safe. If we’re going to can food for our families I want to ensure it’s safe then tasty.😁
See above. Jim
🙏🏻🙏🏻
What a beautiful top you have on!
Oh thank you!
👍
❤️❤️❤️
Thanks.
Please consider making a video on how to read a scientific study and determine if it's significant or not. So few people can do this, yet many sources throw 'scientific' studies at every day to substantiate a claim that may or may not be accurate. Another area where knowledge gives people power to truly decide.
Never canned but have all my things to start. Right now helping with homeschooling Grands. I know My husband will be scared of my know how but the way you explained it I can remember plus the gadget will assure him bc it's not just my opinion. 🙄😏
Love it! Knowledge is power. So is data! Thanks for your comments.
❤️
Thank you.
Woke uo at 2am so i am lying in bed watching your videos. Now you got me wondering... The pastsix months i have been making lentle sprouts and just today i put my latest jar along with wheat sprouts i decided to try into the fridge. Are they safe. They stay moist even though i leave the sprouting lid on them. In anothe video you said botulism spores are on everything so now i am getting a little uneasy. Thanks.
Thank you for an excellent lesson. I have always wanted to know the dividing point between water bath and pressure canning. So there it is 4.6 ph.
You are very welcome. Yes--pH can be any number between 0-14 including decimals in between the numbers.
is there a range of pH for different apple varieties?
also, isn't it a bit risky to aim for "between 4 and 5" with litmus strips? what if it turns out 4.7 pH? thanks so much! I'm going to get some litmus paper for when i start canning ❤️❤️❤️
great video...do you know if the chunkiness of salsa or other canned good affect the reliability of the pH meter? Personally I would think smooth things like sauces would be more accurate than a very chunky salsa...but I'm curious what your thoughts are.
If the chunks are immersed in the acidified liquid, all is well. The chunks could affech the pH, but not so much it would be worrisome.