Dear Rosered, I have learned and applied so much from you. There are tons of food storage channels out there but I only rely on you. For your years of experience, for your science and your explanation. I learned from you how to preserve safe food in many ways. I'm really grateful for that! My great-grandparents ran a farm and made everything themselves and stored food in various ways to get through the winter. A skill that has been lost in the modern world but is of great use in these times. Thank you for everything you taught me! You are a woman after my own heart, kind regards from the Netherlands.
I agree. I trust that that the information that Pam and Jim share is science based and trustworthy. I have done food preservation for many years, but I am also still learning new things.
MY MOTHER AND I PUT UP SO MANY TOMATOES, CORN, AND ALL KINDS OF VEG. WE GREW IN OUR GARDEN. PUT CHICKENS IN FREEZER. I LOVE TO REMEMBER OUR TIMES TOGETHER AS I WATCH YOU.
I think the thing I appreciate most about your work is that you explain the thought processes required to make a logic and reasonable conclusion. And you tell us where and how to do our research, especially what we should be looking for.- Thanks again!
Thank you dear Pam, i am re-visiting water bath canning after many many moons. Your straight-forward, no-nonsense approached coupled with the science/reasons behind what you do are refreshing. Thank you for sharing your knowledge and wisdom with us. Namaste!
@@C2yourself Indeed - I've seen some sketchy advice out there for 'preserving' - YIKES! I like how Pam says 'our community' is trying to promote safe canning!
Thank you for teaching relevant things to these unusual times! Your ethic and caring manner is quite evident. Y'all are greatly appreciated! Thanks again.
I have been wanting to can bulk foods for awhile, but never knew the proper way to go about doing it. Your video has been very helpful. I am going to get myself a USDA canning book and the test strips and start canning bulk foods for my family. Thanks so much for your insight.
Several years ago I had purchased a gallon jug of Sweet Baby Rays Spicy BBQ Sauce at a bargain price. Since it`s just the 2 of us, I re-processed it.. waterbath method into pints, after doing some research as you`ve shown. I was very pleased with the results. I agree..I`ll only do certain items..& nothing that is fragile. Thanks so much a video for steering everyone in the right direction.
Awe Rose Red & Jim, how do I express my gratitude?! I have learned SO much from your channel and I’ve begun applying that knowledge to our food preparedness. I found your channel last week and have been watching all your episodes. I’m looking forward to your book and every new episode you and Jim produce. Keep up the great work! Thank you thank you thank you for sharing all your experience and knowledge with us.
I thank you for addressing this . Our house has taken on doing this with large canister of orange juice by canning pint jars. This address small family’s using not letting it going over and spoiled. Thank you again for helping so many of us be better steward of our own life.
I have also rescanned store bought tomatoes and even though they are high in acid if the recipe calls for the addition of lemon juice, I add it. This gives me piece of mind that there is enough acidity. Thank you for this. I have not seen any other videos on doing this.❤️
Tomatoes are no longer considered a high acid food. That is why the USDA approved method says that if you are going to pressure can the tomatoes that you must always add an acid, lemon juice or acorbic acid. So if you water bath or pressure can tomatoes you must add acid.
I’ve bought #10 cans of tomatoes to make salsa because it was cheaper than buying fresh tomatoes anywhere. I added my other ingredients for an approved salsa recipe and then canned it. Works great!
Thank you. The only thing I recan is tomato sauce. A can of tomato sauce in the grocery store is $1.25, I can get a #10 can at the BIG box store for $3.50, so I purchase three of those and run them through the pressure canner... 16 pints of tomato sauce, about 0.62 cents. God Bless and stay safe.
Thank you so much for this video dear Pam! 🥰 On my recent trip back from the US last week, my suitcases were full of a new Presto Pressure Canner, box of canning tools, all of the books you recommended, extra sealing rings and inserts, and different pectins and citric acid. 😂 I tried to keep it all in the same suitcase so the airport staff didn't think anything strange was in there... A giant metal container could ring some alarm bells 😂 But it all arrived safely and saved me hundreds of pounds (£) of shipping into the UK via the postal service. Looking forward to trying it all out later this year when my temporary potted garden has its yield. 🤩 Thank you for inspiring us and educating us with everything!!! 🥰
Absolutely love your micro moments. It gives a lot of really helpful information in a short time. You are my go to because you know the science behind all of it.
I really appreciate you thinking through the process, so that we can learn the process for selecting foods to recan. I am happy to say I came to the same conclusion with the salsa verde.😊
Success is in the details THANK YOU for showing us the important details. And the importance of acknowledging that we CAN'T push the boundaries simply because something looks like a deal.
This video is amazing! So glad I can take advantage of the larger sizes when I find a great deal. I only can in the IP Max ( thank you for your testing on that!) and do small batch because I’m one person so pints and half pints are perfect for me. So many blessings sent to you.
As always I feel empowered, better prepared and more confident after watching you explain a process. I grew up in the “modern” American kitchen. Betty Crocker, Stove Top, Green Giant, Birds Eye, Aunt Jimima, Bisquick, all the conveniences! I adored the boxed Mac N’ cheese, canned green beans, Grands biscuits! Then I learned about “home cooking” my mother in law was a country cook that added a stick of butter to everything but her sweet tea 😂 She too went thru a canning phase, but alas she had a tiny galley kitchen and preferred to be alone in her creative space, so I never learned the vital art. You have rekindled my desire to learn, I can’t wait to make ghee, and some of your one jar meals. Thank you both!
Its good to know that you are telling people to be smart & responsible as these times we need all the help & resources we can get. I love how you set a think it threw aditude and find a comparable recipe.
Pam thank you for your videos. You are a wealth of info. I buy #10 cans of say green beans and then I dehydrate them. I now have a huge can of vegetables and weights are much less in weight. Thank you again and God bless you and Jim.
I have found deals a couple of times on big cans of different vegetables. I dehydrate them and powder most of them. Usually, big cans of tomatoes, I use to make pasta sauce or chili, etc. and pressure for the proper time and pressure--I am adding meat and/or beans to these recipes. I just ordered some test strips. These will enable me to make some different recipes for salsa. Thanks, I hadn't thought of doing that.
I find myself coming back to your channel again and again to learn and refresh my memory. This was fantastic info and I’ll be doing this with salsa for sure. Sometimes I need just a cup for a recipe and those huge containers tend to spoil because there’s just two of us in my household and my cats aren’t interested in chips and salsa. The smaller jars at the grocery store are so expensive and it’s no where near tomato season lol.
This is AWESOME! sometimes i find really great deals on bulk (sometimes the gallium can is the price of 2 15-ounce cans!) goods but there are only 2 of us! You save us so much money!
Perfect timing! I bought a couple of huge restaurant size pizza sauce when a local grocery store was going out of business last year. I really don't have room in my freezer, and really wanted to can it.
The day after I asked you about the video about re-canning, this one reappeared on my TH-cam menu. I ordered the book you showed and watched the entire video again. Thank you for all you do for us.
EXCELLENT 🙏🏻 you are spot on! (I worked in the Agricultural Field & the foods area) I’m older then y’all. So nice you help so many. Bless your Heart ♥️
Thank you for sharing your knowledge! I pickled beets from the large cans and they always turned out great! However I bought pickled beets at a bazaar and they were bad. Never again will I ever buy home canned goods from someone I don’t know!
Thank you for covering this. I got a lot of #10 can tomato sauce, diced tomatoes and paste from Costco and Sams that I plan to re-can. I was just going to add extra lemon juice or citric acid and process like it was fresh (using a tested recipe). I didn’t think to just test the pH! Also, to anyone near a Costco, my Costco (in NC) this weekend had the sauce and paste (not diced tomatoes) on clearance. So it’s not coming back. The sauce is $1.97 and the paste is $2.97.
You may also wish to create something with these ingredients, spaghetti sauce, pizza sauce, etc... Then canning the final product which totally falls into the safe area of canning. Congratulations on your haul !
My Presto precise Digital pressure canner arrived today!! Per your instructions, I read the book cover to cover. I'm a first time canner, I'm so nervous! I'm gonna have your video playing in my kitchen, it will feel just like you're there with me! 🤣🤣 I'm so excited!!!
This was a really valuable video. I wouldn't want to recan pre-processed foods either as a first choice option, but it's something that could come up, and it's helpful to have had exposure to the procedure for doing it safely. Thank you!
Thank you both for all you do to help people learn how to can safely. You’re my go-to source. And this is just what I needed. I want to re-can some diced and crushed canned tomatoes. The primary reason is that it will preserve the flavor without having it be that it develops an aluminum taste. If it gets close to the expiration date it tastes bad. I was thinking that if it’s in glass jars it wouldn’t have that problem.
I understand wanting to get rid of the aluminum taste, but processing already commercially canned tomatoes may take the the taste away, but the veggies will be basically mush by the time you open the jars and boil for 10 minutes and serve them. I think it would be easier to find follow the USDA tested recipes (or other reliable sites--Healthy Canning for instance) by using raw tomatoes and canning them. The nutritional value and higher and they will not be mush. Jim
You are a good teacher - thank you! I have never thought of buying in bulk to can again. I have a #10 can of fruit cocktail, brought it home and thought - what was I thinking?! Lol. That’s a whole lotta fruit! No, I won’t can it - saving it for a big to-do. 😊
Thank you, off I go to search for those litmus strips! 50 minutes for the tomatoes, bubbling & boiling all over my stove😵💫, is why I, myself, prefer to pressure can them🙃. I’ll have to watch your how-to on WBC, maybe I’ve just been doing some wrong, these 40 years🤪. Anyway, what a wonderfully informative and educating video. Thank you!
I'm sure that someone has already said, that since you have a freeze dryer you can take a #10 can of vegetables and drain and freeze dry them. Most of your subscribers don't have a freeze dryer, like me, I'll dehydrate them. I love your program. Thank you for all that you do.
Thank you for another great teaching moment. I have never recanned anything, but it's good to know I can. In the past I just froze my leftovers. I never new about the strips to test the acid of the food. I have been canning, drying and preserving from my garden and orchard for 40 years. Always something to learn. Thank you again.
Thank you! I am alone so I don't buy wet foods in large amounts. Glad I watched this to give me another reason not to fuss with the large containers. Although this is good information if I am forced to, for lack of availability of smaller quantities. As for dry foods I will study your videos on that process.
I listen to your channel because I know you are a no nonsense gal. Keep it coming; I am learning alot! Thank you. Now I have 12 #10 cans of tomatoes to re-can👍
I open #10 cans of cheddar and nacho cheese sauce. I put in small 4 or 6 oz wide mouth jars. Water bath can is fine for the high salt content of the cheese. My granddaughters love to have their own jar to dip chips for a snack. Also its the right amount to pour on scrambled eggs. Warm jar for in micro to pouring consistency.
Suggestion for Jim - It is hard to watch the video when parts are sped up. Your fans love to watch every minute of your videos. I promise we are not bored watching Pam fill each jar. 😉. Can’t wait for the cookbook!
Short attention span here.lol. I very much appreciated the fast forward process. Also helpful when watching while in the process of canning per Pam's video instructions. I'll take it either way because I'm so grateful for the information. BTW I am so disappointed because I just bought 6 cans of cheese sauce (#10 cans) and it seems I won't be able to re-can into smaller portions. Uggg! At least I watched this video before making the mistake of doing something that would be unsafe. Thank you so much!
Omgosh what an answer to a prayer! I have 5 size 10 cans of tomatoes to be recanned . I was trying to figure out whether I could recan or would have to dehydrate.. i will do a bit of both . Thank you so much 😊
Dear RoseRed I have followed your steps and used canned crushed tomatoes & tomato/chopped chilies to can salsa. Instead of water bath can, heat to boiling 15 min and I pressure can in 1 pint jars at my elevation-adding citric acid. Jar salsa is like a ghost here in NEOhio Thank you for your knowledge and info 👏🏾👏🏾👏🏾
i get the # 10 cans of tomatoes, pineapple whatever they have and dehydrate it. the tomatoes replump excellent. sauce, salsa, everything. love your show
Thank you for just being honest and saying it is ok! As a large family mama, I have done this very carefully once. I have a large bottle of herdez salsa on my pantry shelf just waiting because I’ve not been ready for that one yet. I appreciate your, real honesty! I have 2 #10 cans of tomato sauce on the way, they will be next for me!
Perfect timing dear lady. I want to make some salsa using commercially canned tomatoes. You provided the perfect video to do the research and prepare it safely.
Thanks Pam! Even though you're getting some haters among a few of the canning groups, canning meatballs and now recanning items! I love it and one day you might reuse lids for pressure canning too! 😆 Thanks for being forward thinking.
Let here haters be here motivators! I trust the science of today that Rosered teaches us more than the way that has been passed down from the Romans generation to generation ;-) If you still trust the way you did about grandparents, you are playing Russian roulette with your family. Then they knew what to keep from experience, now we know how, why and safely. Thanks in part to Rosered who, in addition to her busy life, teaches us about the safe storage of food. She is worth her weight in gold to me!
Woo Hoo! i just scored a #10 can of dill relish for $1.25 at the Dollar Tree. I LOVE dill relish, so the timing of this video is extremely helpful. I will be buying some litmus paper to test first. Thanks Pam!
Thank you so much for this lesson. I would immediately think of dehydrating the remainder of canned goods or processed foods like sauces, fruits, veggies.
I wouldn't either, since I've never "canned" and am trying to learn. (Old dog, new tricks.) After opening large jars, the remaining contents go in small tubs in the freezer; then once frozen, the frozen "block" gets vacuum sealed in a food saver bag and goes back in the freezer. 😬 Guess i should research if that's ok; though not a great solution if the grid goes down and freezers get compromised.
Great idea! Plan to get some salsa verde. My tomatillos did not pollinate due to the heat in south Texas. I will purchase a big bottle or jar to reprocess in smaller canning jars.
I appreciate this, as it is cheaper to buy in bulk, like at Sam's or Costco, but then for 2 people, what to do with the leftovers. I avoided buying in bulk before, now I see I can do that and can what is not used, or process the whole container! TY
Dear Rosered, I have learned and applied so much from you. There are tons of food storage channels out there but I only rely on you. For your years of experience, for your science and your explanation. I learned from you how to preserve safe food in many ways. I'm really grateful for that! My great-grandparents ran a farm and made everything themselves and stored food in various ways to get through the winter. A skill that has been lost in the modern world but is of great use in these times. Thank you for everything you taught me! You are a woman after my own heart, kind regards from the Netherlands.
I agree. I trust that that the information that Pam and Jim share is science based and trustworthy. I have done food preservation for many years, but I am also still learning new things.
I feel the same way. Great teacher❤
Yes !100%!!!
Yes 👏🏼👏🏼👏🏼👏🏼👏🏼
I feel the same ! She is amazing
Yes. In these times ☹ a little reduced food value is better than zero food.
Teri: We agree. Jim
As always, very thoughtful. I know a lot of people who can't think outside the box. I trust in what you say because you use logic and science.
nilsyn747: Thank you for your comments. Jim
MY MOTHER AND I PUT UP SO MANY TOMATOES, CORN, AND ALL KINDS OF VEG. WE GREW IN OUR GARDEN. PUT CHICKENS IN FREEZER. I LOVE TO REMEMBER OUR TIMES TOGETHER AS I WATCH YOU.
I think the thing I appreciate most about your work is that you explain the thought processes required to make a logic and reasonable conclusion. And you tell us where and how to do our research, especially what we should be looking for.- Thanks again!
Thank you dear Pam, i am re-visiting water bath canning after many many moons. Your straight-forward, no-nonsense approached coupled with the science/reasons behind what you do are refreshing. Thank you for sharing your knowledge and wisdom with us. Namaste!
Pam is the best!
@@C2yourself Indeed - I've seen some sketchy advice out there for 'preserving' - YIKES! I like how Pam says 'our community' is trying to promote safe canning!
Thanks
Thank you for teaching relevant things to these unusual times! Your ethic and caring manner is quite evident. Y'all are greatly appreciated! Thanks again.
She tell how to do things, but more important for me, she tell why!
Thanks!
You are welcome.
I have been wanting to can bulk foods for awhile, but never knew the proper way to go about doing it. Your video has been very helpful. I am going to get myself a USDA canning book and the test strips and start canning bulk foods for my family. Thanks so much for your insight.
Several years ago I had purchased a gallon jug of Sweet Baby Rays Spicy BBQ Sauce at a bargain price. Since it`s just the 2 of us, I re-processed it.. waterbath method into pints, after doing some research as you`ve shown. I was very pleased with the results. I agree..I`ll only do certain items..& nothing that is fragile. Thanks so much a video for steering everyone in the right direction.
Awe Rose Red & Jim, how do I express my gratitude?! I have learned SO much from your channel and I’ve begun applying that knowledge to our food preparedness. I found your channel last week and have been watching all your episodes. I’m looking forward to your book and every new episode you and Jim produce. Keep up the great work! Thank you thank you thank you for sharing all your experience and knowledge with us.
I thank you for addressing this . Our house has taken on doing this with large canister of orange juice by canning pint jars. This address small family’s using not letting it going over and spoiled. Thank you again for helping so many of us be better steward of our own life.
I have also rescanned store bought tomatoes and even though they are high in acid if the recipe calls for the addition of lemon juice, I add it. This gives me piece of mind that there is enough acidity. Thank you for this. I have not seen any other videos on doing this.❤️
Thanks for the info, I will add lemon juice also.
Tomatoes are no longer considered a high acid food. That is why the USDA approved method says that if you are going to pressure can the tomatoes that you must always add an acid, lemon juice or acorbic acid. So if you water bath or pressure can tomatoes you must add acid.
@@billr2996 where did you get this info from?
@@Dee-xo1ch USDA Guide to Home Canning
I hated all the tomatoes I canned with lemon juice. I don’t want lemon taste in my pasta sauce.
I’ve bought #10 cans of tomatoes to make salsa because it was cheaper than buying fresh tomatoes anywhere. I added my other ingredients for an approved salsa recipe and then canned it. Works great!
That’s a great idea.
That is an awesome idea!
I also bought 4 of the number 10 cans of tomato sauce and made my own pizza sauce, spag sauce, salsa, bbq sauce and jarred them .
Thank you. The only thing I recan is tomato sauce. A can of tomato sauce in the grocery store is $1.25, I can get a #10 can at the BIG box store for $3.50, so I purchase three of those and run them through the pressure canner... 16 pints of tomato sauce, about 0.62 cents. God Bless and stay safe.
Thank you so much for this video dear Pam! 🥰
On my recent trip back from the US last week, my suitcases were full of a new Presto Pressure Canner, box of canning tools, all of the books you recommended, extra sealing rings and inserts, and different pectins and citric acid. 😂
I tried to keep it all in the same suitcase so the airport staff didn't think anything strange was in there... A giant metal container could ring some alarm bells 😂
But it all arrived safely and saved me hundreds of pounds (£) of shipping into the UK via the postal service.
Looking forward to trying it all out later this year when my temporary potted garden has its yield. 🤩
Thank you for inspiring us and educating us with everything!!! 🥰
Oh my goodness! Yesterday I was just searching how I can do this! 😂 Perfect timing, as always. Thank you!
Hi Angela
Absolutely love your micro moments. It gives a lot of really helpful information in a short time. You are my go to because you know the science behind all of it.
Hi Linda
I really appreciate you thinking through the process, so that we can learn the process for selecting foods to recan. I am happy to say I came to the same conclusion with the salsa verde.😊
Success is in the details THANK YOU for showing us the important details. And the importance of acknowledging that we CAN'T push the boundaries simply because something looks like a deal.
This video is amazing! So glad I can take advantage of the larger sizes when I find a great deal. I only can in the IP Max ( thank you for your testing on that!) and do small batch because I’m one person so pints and half pints are perfect for me. So many blessings sent to you.
I learn something every time I watch you, thank you
As always I feel empowered, better prepared and more confident after watching you explain a process. I grew up in the “modern” American kitchen. Betty Crocker, Stove Top, Green Giant, Birds Eye, Aunt Jimima, Bisquick, all the conveniences! I adored the boxed Mac N’ cheese, canned green beans, Grands biscuits!
Then I learned about “home cooking” my mother in law was a country cook that added a stick of butter to everything but her sweet tea 😂
She too went thru a canning phase, but alas she had a tiny galley kitchen and preferred to be alone in her creative space, so I never learned the vital art. You have rekindled my desire to learn, I can’t wait to make ghee, and some of your one jar meals. Thank you both!
I love your videos ❣️I have been canning for 58 years now and still continue to learn from you. Thanks so much for all you do for so many people!
Its good to know that you are telling people to be smart & responsible as these times we need all the help & resources we can get. I love how you set a think it threw aditude and find a comparable recipe.
As always, your videos are excellent! Videos like yours are great for home economics classes (that is, if it's even taught anymore.)
Hi Louisa
I'm a new subscriber. You're good at this, good teacher too. No BS, thorough, no time wasted, and you do your homework. I like your style, Thx.
I just found the USDA home canning book as a PDF for free online. Thank you for this video.
Hi Vivian
Hey, can u link the pdf?
“Interesting times” . You said a mouthful there. Thanks for information.
Pam thank you for your videos. You are a wealth of info. I buy #10 cans of say green beans and then I dehydrate them. I now have a huge can of vegetables and weights are much less in weight. Thank you again and God bless you and Jim.
Hi Carolyn
thank you Amy Hood
I have found deals a couple of times on big cans of different vegetables. I dehydrate them and powder most of them. Usually, big cans of tomatoes, I use to make pasta sauce or chili, etc. and pressure for the proper time and pressure--I am adding meat and/or beans to these recipes. I just ordered some test strips. These will enable me to make some different recipes for salsa. Thanks, I hadn't thought of doing that.
Where do you get test strips? I am in Australia and have never known where to buy them
@@helenh20mo I got mine from Amazon.
@@MQ-cw9qx thank you so much I will have to ask my sister she has an amazon account 😊
@@helenh20mo drug stores or garden stores may also have these strips
@@MQ-cw9qx how do you know which pnes to get?
I find myself coming back to your channel again and again to learn and refresh my memory. This was fantastic info and I’ll be doing this with salsa for sure. Sometimes I need just a cup for a recipe and those huge containers tend to spoil because there’s just two of us in my household and my cats aren’t interested in chips and salsa. The smaller jars at the grocery store are so expensive and it’s no where near tomato season lol.
Be sure to use the litmus paper.
Thank you! I have sweet pickle relish I would like to re-can.
This is AWESOME! sometimes i find really great deals on bulk (sometimes the gallium can is the price of 2 15-ounce cans!) goods but there are only 2 of us!
You save us so much money!
I just watched the safe candle video. You presented important points that the prepper crisco candle video did not include. Thank you !💕
Perfect timing! I bought a couple of huge restaurant size pizza sauce when a local grocery store was going out of business last year. I really don't have room in my freezer, and really wanted to can it.
Barbara: Follow the safety precautions. Jim
The day after I asked you about the video about re-canning, this one reappeared on my TH-cam menu. I ordered the book you showed and watched the entire video again. Thank you for all you do for us.
EXCELLENT 🙏🏻 you are spot on! (I worked in the Agricultural Field & the foods area) I’m older then y’all. So nice you help so many. Bless your Heart ♥️
Thank you Pam. You always bring us such wonderful knowledge.
Thank you for sharing your knowledge! I pickled beets from the large cans and they always turned out great! However I bought pickled beets at a bazaar and they were bad. Never again will I ever buy home canned goods from someone I don’t know!
Thank you for covering this. I got a lot of #10 can tomato sauce, diced tomatoes and paste from Costco and Sams that I plan to re-can. I was just going to add extra lemon juice or citric acid and process like it was fresh (using a tested recipe). I didn’t think to just test the pH! Also, to anyone near a Costco, my Costco (in NC) this weekend had the sauce and paste (not diced tomatoes) on clearance. So it’s not coming back. The sauce is $1.97 and the paste is $2.97.
Any chance this was near Apex or Raleigh?
You may also wish to create something with these ingredients, spaghetti sauce, pizza sauce, etc... Then canning the final product which totally falls into the safe area of canning. Congratulations on your haul !
Thanks for a heads up, I live in Calif. But I will check our Costco too. You never know!
@@cynthiahumphrey1718 it was the Raleigh one. I haven’t checked out the Apex one yet, but if I do I’ll edit this comment.
Did you pressure can or water bath the tomato paste? I would use half pint jars.
Thank You, Thank You, Blessings from Pennsylvania 👍👍👍🇺🇸🇺🇸🇺🇸🙏🙏🙏
Thanks, I like the idea of using test strips. Takes the guess work out.
Hi Linda
My Presto precise Digital pressure canner arrived today!! Per your instructions, I read the book cover to cover. I'm a first time canner, I'm so nervous! I'm gonna have your video playing in my kitchen, it will feel just like you're there with me! 🤣🤣 I'm so excited!!!
Dawn: Congrats on all counts! Let us know the results of your canning. Jim
This was a really valuable video. I wouldn't want to recan pre-processed foods either as a first choice option, but it's something that could come up, and it's helpful to have had exposure to the procedure for doing it safely. Thank you!
Thank you both for all you do to help people learn how to can safely. You’re my go-to source.
And this is just what I needed. I want to re-can some diced and crushed canned tomatoes. The primary reason is that it will preserve the flavor without having it be that it develops an aluminum taste. If it gets close to the expiration date it tastes bad. I was thinking that if it’s in glass jars it wouldn’t have that problem.
I understand wanting to get rid of the aluminum taste, but processing already commercially canned tomatoes may take the the taste away, but the veggies will be basically mush by the time you open the jars and boil for 10 minutes and serve them. I think it would be easier to find follow the USDA tested recipes (or other reliable sites--Healthy Canning for instance) by using raw tomatoes and canning them. The nutritional value and higher and they will not be mush. Jim
You are a good teacher - thank you! I have never thought of buying in bulk to can again. I have a #10 can of fruit cocktail, brought it home and thought - what was I thinking?! Lol. That’s a whole lotta fruit! No, I won’t can it - saving it for a big to-do. 😊
I'm very thankful I found your channel!
Debbiek: We are so glad! Thanks for watching. Jim
I feel like im back in chem class with your video . Most don't explain why. I love that you do. Thank you ❤️
donna: Thank you! Jim
Thank you, off I go to search for those litmus strips! 50 minutes for the tomatoes, bubbling & boiling all over my stove😵💫, is why I, myself, prefer to pressure can them🙃. I’ll have to watch your how-to on WBC, maybe I’ve just been doing some wrong, these 40 years🤪. Anyway, what a wonderfully informative and educating video. Thank you!
I'm sure that someone has already said, that since you have a freeze dryer you can take a #10 can of vegetables and drain and freeze dry them. Most of your subscribers don't have a freeze dryer, like me, I'll dehydrate them. I love your program. Thank you for all that you do.
betterose916: Yes, we agree. Our attempt is to show a variety of canning and preservations methods for viewers. Jim
I only trust your advice also, Pam! Thank you so much for sharing
Thank you Pam and Jim for the video. It’s always a blessing to learn something new. ✝️💟
You are an amazing teacher. I love watching you.
Hi Beverly
Good morning Love watching your videos. I’ve learned so much
Hi Kristal
Excellent video teaching! Thank you so much!!
Thank you for another great teaching moment. I have never recanned anything, but it's good to know I can. In the past I just froze my leftovers. I never new about the strips to test the acid of the food. I have been canning, drying and preserving from my garden and orchard for 40 years. Always something to learn. Thank you again.
Fabulous video. I feel very fortunate I found this channel ❤
This is a lot of helpful information. Thank you!
Hi Nicole
I do respect your channel and information. God Blessing ❤️👍🙏🏼🙏🏼🙏🏼
I always watch your videos when I need a safe method for something I want to know about. Thank you
Vicki: You are so welcome. Jim
Thank you! I am alone so I don't buy wet foods in large amounts. Glad I watched this to give me another reason not to fuss with the large containers. Although this is good information if I am forced to, for lack of availability of smaller quantities. As for dry foods I will study your videos on that process.
Excellent RoseRed I have pickled Beets I'm going to do. Thank you for addressing Re- Canning Bulk pre canned foods.
I listen to your channel because I know you are a no nonsense gal. Keep it coming; I am learning alot! Thank you.
Now I have 12 #10 cans of tomatoes to re-can👍
Thank for for useful information.
Hi Betty
Timely info as I just purchased a few #10 cans of marinara sauce! $2.99 will turn into 7.5 pints. Yay!
You Rock💥🧡 with sharing all your great knowledge to us!
We appreciate you ..Thanks!👏🏼
You are such a darling! God bless you dear lady.
Toni: Thank you! Jim
Interesting times you are right!
I open #10 cans of cheddar and nacho cheese sauce. I put in small 4 or 6 oz wide mouth jars. Water bath can is fine for the high salt content of the cheese. My granddaughters love to have their own jar to dip chips for a snack. Also its the right amount to pour on scrambled eggs. Warm jar for in micro to pouring consistency.
Hell yes,I have done that
Suggestion for Jim - It is hard to watch the video when parts are sped up. Your fans love to watch every minute of your videos. I promise we are not bored watching Pam fill each jar. 😉. Can’t wait for the cookbook!
Short attention span here.lol. I very much appreciated the fast forward process. Also helpful when watching while in the process of canning per Pam's video instructions. I'll take it either way because I'm so grateful for the information. BTW I am so disappointed because I just bought 6 cans of cheese sauce (#10 cans) and it seems I won't be able to re-can into smaller portions. Uggg! At least I watched this video before making the mistake of doing something that would be unsafe. Thank you so much!
I prefer the speed up parts
Thanks for this. I re can tomato products such as crushed tomatoes and diced. I often opt to pressure can just because I prefer pressure canning🌸
Omgosh what an answer to a prayer! I have 5 size 10 cans of tomatoes to be recanned . I was trying to figure out whether I could recan or would have to dehydrate.. i will do a bit of both . Thank you so much 😊
Thanks for the spread up
Hi Kimberly
Dear RoseRed
I have followed your steps and used canned crushed tomatoes & tomato/chopped chilies to can salsa. Instead of water bath can, heat to boiling 15 min and I pressure can in 1 pint jars at my elevation-adding citric acid. Jar salsa is like a ghost here in NEOhio Thank you for your knowledge and info 👏🏾👏🏾👏🏾
Thank you, beautiful lady. You're a wealth of information and it's greatly appreciated.
You do such a good job. I appreciate what I learn from.you.
Great info. 👍 I only have 2 items that I re-can via preasure canning; White Albacore tuna from the 5lb can, & Hormel No Bean chili from the #10 can.
i get the # 10 cans of tomatoes, pineapple whatever they have and dehydrate it. the tomatoes replump excellent. sauce, salsa, everything. love your show
I can do that with spaghetti sauces that we buy occasionally, cool. Tfs. Please stay safe and sending hugs to you both 💜😎
Thank you for just being honest and saying it is ok! As a large family mama, I have done this very carefully once. I have a large bottle of herdez salsa on my pantry shelf just waiting because I’ve not been ready for that one yet. I appreciate your, real honesty! I have 2 #10 cans of tomato sauce on the way, they will be next for me!
This is a great way for me to practice canning tomatoes before my 30 Roma tomato plants ripen all at once in June!
Perfect timing dear lady. I want to make some salsa using commercially canned tomatoes. You provided the perfect video to do the research and prepare it safely.
Great information
Hi Shirley
I like the way you explain everything, thank you.
Fantastic Micro Moment!!! I wondered about this myself.
Stephenrsn7600: Glad it was helpful! Jim
Thanks for the lesson. I was wondering about this topic.👍
Thanks Pam! Even though you're getting some haters among a few of the canning groups, canning meatballs and now recanning items! I love it and one day you might reuse lids for pressure canning too! 😆 Thanks for being forward thinking.
Let here haters be here motivators! I trust the science of today that Rosered teaches us more than the way that has been passed down from the Romans generation to generation ;-) If you still trust the way you did about grandparents, you are playing Russian roulette with your family. Then they knew what to keep from experience, now we know how, why and safely. Thanks in part to Rosered who, in addition to her busy life, teaches us about the safe storage of food. She is worth her weight in gold to me!
Woo Hoo! i just scored a #10 can of dill relish for $1.25 at the Dollar Tree. I LOVE dill relish, so the timing of this video is extremely helpful. I will be buying some litmus paper to test first. Thanks Pam!
Thank you so much for this lesson. I would immediately think of dehydrating the remainder of canned goods or processed foods like sauces, fruits, veggies.
I wouldn't either, since I've never "canned" and am trying to learn. (Old dog, new tricks.) After opening large jars, the remaining contents go in small tubs in the freezer; then once frozen, the frozen "block" gets vacuum sealed in a food saver bag and goes back in the freezer. 😬 Guess i should research if that's ok; though not a great solution if the grid goes down and freezers get compromised.
I so enjoyed this video, thanks so much!
Glad you enjoyed it! Jim
Wow, you never disappoint Pam. So very helpful thank you.
Thanks Jim for fast editing!
MARLENE: Pam does all of the editing. Jim
I need to get on this on a couple of things. Be nice to have a little extra to share with kids if they need things. Thank you for the info.
Hi Patricia
Great idea!
Plan to get some salsa verde. My tomatillos did not pollinate due to the heat in south Texas. I will purchase a big bottle or jar to reprocess in smaller canning jars.
So good to know!
Hi Lynn
Thank You 😊
Hi Lela
Good information! Thanks for sharing this!
Thank you. Your scientific information is always invaluable.
I appreciate this, as it is cheaper to buy in bulk, like at Sam's or Costco, but then for 2 people, what to do with the leftovers. I avoided buying in bulk before, now I see I can do that and can what is not used, or process the whole container! TY
We agree about what to do with the left-overs. Jim