You are such a gem! My mom was an excellent cook, and I learned a lot about chemistry & physics in the kitchen. You also add the science back into food science. Thank you so much!
Hello from BC, Canada! You’ve been SUCH an inspiration and help for me deep in the Rocky Mountains! I pressure can in the summer on my propane stove outside like you, but it’s much too cold and snowy here in winter. However, I’ve learned from you I can pressure can with my instant pot indoors! Your detailed walk through videos have given me the correct instructions I needed to finally pressure can after being afraid to for many years. I freeze dry in my garage in the winter, My pantry is full and I now shop from there instead of the store! I make your bread regularly now and others are now asking for it as well! You’re like my second mom! Thank you and I love you and I love when your quirky personality shines through !!!! Trudy
Thank you so much for your kind words and my goodness, you are really doing a great job with your preparedness projects. I hope when you say you are pressure canning with your Instant Pot that is is the Max, since that is the only on that is safe to use for pressure canning.
Have a wonderful holiday with your loved ones. I'm glad you are feeling better! And, again, thank you so much for your videos. I know that they take time to research, and time to make, and time to edit, and, and, and. You work full time, have a house to run, groceries to buy, floors to sweep, and, and, and. Making these videos cuts into the time you have for other things, and I greatly appreciate the time and care you put into these videos.
I use glass because of rodents also. I learned the hard way about heavy duty plastic bins. I put dog food in one. The mice went right thru that plastic and got to the dog food. I store my dog food in metal trash cans now. I hope you and Jim have a very, Merry Christmas and a Happy New Year!!!
Someone asked what they could do to prepare nutritious meals for the elderly. I do not know if she meant many meals or just one or two for family. When my mother became infirm, I had a system where I made enough food for my family plus one. Before I put our dinner on the table for us, I would remove a portion for my mother and put it in a divided plate. After dinner, we would take the food to her and she would heat it for the next day's dinner. It worked well for us and was not a lot of extra work. Thank you again for your wonderful video. May you and yours have a very Merry Christmas and a new year filled with good health, love and many blessings. 🎄
Gotta LOVE kitchen chemistry! While I think I have watched most of your videos, I would love a video on the importance of having a clean work area when preparing foods for canning. Have watched some RUclips channels that have made me wince, because the person has an unclean work area or doesn't wash hands when handling meat etc. We make meals for elderly friends and friends with a child who is undergoing chemo, and we use Pyrex dishes for casseroles, stews etc. that can be reheated in a microwave, toaster oven, regular oven. Then when we take a meal we get the last container, and use it for the next meal. Cannot tell you what a godsend it was when our son was undergoing organ transplant surgery, to come home from the hospital and get a meal out of the freezer to heat up. When one is under so much stress, having a delicious nutrient rich meal that heals the body and spirit is worth more than most people realize.
Thank you so much, Beth, for sharing your information. Bless you for the things you do for others. You have a great system going there. Have a wonderful holiday.
This was a very well thought out video. Veteran canners as well and beginners canners can really benefit by reminders of what we should and shouldn't do. Thanks so much and Merry Christmas!
Thank you for all your hard work with these videos! I have learned to trust your judgment with accurate details. I know there is a lot of preparation and study that’s goes along with them. I especially loved your pressure canning tests. Brilliant!
Thank you so much. Just know I am having a lot of fun doing these things as well. I love collecting and sharing data and the scientific principles behind what we do in the kitchen. I appreciate your kind words.
Very nice presentation, Pam. Your first question addressed what I am most puzzled about. I just can't wrap my head around the idea that I can safely can split pea soup with ham, yet cannot can bean soup with ham. I understand that one has been FDA tested and the other has not, but my rational mind wants to understand what could be so different between them. I think it's a crying shame that our food science has been essentially frozen in time and unable to progress due to lack of funding.
I couldn't agree more, Chris. Our first video that we made nearly 3 years ago was showing how to can beans with a strip of bacon in each jar! Yikes! I have since taken that one down and replaced it. Honestly if I were a multimillionaire I would quit my job and open a food testing lab!
I believe too many things regarding Real Food have gone by the boards in recent times. Michael Pollan (‘Omnivore’s Dilemma’, ‘In Defense I’d Food’) tries to address some important issues. It’s a terrible shame that the FDA is no longer testing food preparation. Thank you so much, Dr Pam, for helping to keep these valuable skills alive!
My name is Sandra. I live in Texas. Altitude is around 500. I can at 10lbs pressure. The reason I am writing is the Instant pot Max I purchased. Sending back because it will not adjust to my altitude, plus it will only do pint jars. Ordered the NESCO my second one Just thought someone else would like this information. I wanted the instant pot Max because of your testing. Keep us updated. Thanks for everything.
Thank you for taking the time to answer questions, I learn from you every time I watch your videos. I'm about 9 months in to canning and today when I was in the basement, I was surprised/pleased to see what we have on our shelves. We are steadily building our supplies! After working with our Grands learning together to can, our daughter is now interested in learning. She's not afraid of it after helping me a few times putting up some meat and lasagna sauce. What a wonderful thing to be able to learn, use and share. Merry Christmas to you and Jim. God Bless your good hearts.
Cindy, I was so pleased to read your comments. Thank you for sharing your success--it means a lot to us to hear of everyone's triumphs. And I love that feeling of accomplishment when I look over our shelves of food that we have preserved. Yay for us!
Pam I would like to add a question to your list. I want to know what planning system you use to track all the projects you have going. You work a demanding job, you test and prepare content, film, and upload this content on a regular basis. You even manage to reply to so many comments on your videos! How do you keep it all straight? Do you use a planner, bullet journal, or some other tool to keep yourself organized? I am interested to know. You have my deepest respect for the content you create. Thank you. Happy Holidays to you and Jim. Please take care.
Thank you so much for your comment. I just use the Outlook calendar in the Microsoft Office suite to track my meetings and appointments. Other things I just keep in my head.
So appreciative of all of your videos. Have been canning 40 years but always able to glean and learn! A very Merry Christmas and blessed new year to you and Jim and your extended family.
Here in the the eastern mts,, mts, we have another dried bean we have is cranberry bean. This bean is a lot like pinto beans except they are sweeter tasting and not a strong taste. These beans maybe a good bean for the survival l soup. Also just a note.. I take it after listening to your survival soup recipe that you meant to say to add dehydrated onions in the individual bowel not in the pan of soup. Thank you for all your hard work...to make your show a classroom. First time saw your show, I felt like I was back in high school.
Thank you so much Rose. Everything you said makes novices that much more confident. Also, I've decided that I cannot stand commercial bread. So I'm starting to bake some myself. Here's hoping you don't mind that I copied one of your recipes. Many Blessings to you and your family during the Christmas and holiday season. Merry Christmas to you and your entire family. 🌲❤️ 🌲
You are so welcome! That is what my recipes are for--copy and use anything I put out on videos--they are there to help. Thank you for the holiday wishes--same to you and your family.
Thank you for the update. I’m retired Extension. Many times people would call in to ask if their canning procedure and food safety practices were safe! Some of the things they did were horrifying.
I bet you did hear horror stories. I continually am shocked with some things that I come across that people put out there. It is amazing they survived!
@@cynthiafisher9907 How do I contact Rose red heart when I have and also the second portion of my question was In error pressure canned pineapples are they still good?
@@Bethiah54 The way to ask questions is just in this comment section. They get a lot of questions, so they may or may not be able to answer a specific one. The other part of your question, I’m not sure what you mean by “in error”. I’m thinking you’re saying you pressure canned pineapple, but there was some sort of mistake? Pineapple does not need to be pressure canned, it is a high acid food. But if you did, it would probably be fine, depending on the pressure you used and the amount of time it was at that pressure. High acid foods like pineapple will not hurt you if they go bad. They will either mold or ferment and you will be able to tell they are bad before or when you open them. I hope this helps! Pam or Jim may want to weigh in on this.
Merry Christmas to you and Jim and your family and a very blessed new year. I'm still trying to get over covid here it's been over a month now. I missed all the festive activities of Christmas. I am hoping our New years will be better here.. thank you for all you both do to help educated me and everyone who follows you. God bless.
So sorry you have been down with COVID and hope you can return to good health quickly. We didn't do much celebrating either. Hope the new year will be better for all of us. Best wishes!
Pam - You are such a treasure. I appreciate your knowledge, science, practicality, and common sense for food handling and preparation. I trust your perspective and methodologies, as it takes me back to my own university studies (that I loved) in food science, biology, chemistry & nutrition. Thank you and Jim for all the thorough work and preparation combined with your clear-cut scientific backing. I love listening, learning from your vast knowledge and experience. Thank you for your insight and videos.
Thank you so much for answering my question about why raw pack and hot pack have the same processing time! I just was having the hardest time wrapping my head around it when everything else about canning seemed so logical to me.
Deena: Yes, some times with so many details, it may be difficult to keep it all straight. I know when I start something new, it takes me a while to sort all of the similarities and differences. Jim
Your research and scientific explanations have really helped me to understand the whole food preservation process better. I've been canning for years and was just following the USDA recommendations without the benefit of real insight into the "whys" until now.
Thank you to our community for these important questions and to you Pam & Jim for your thorough answers....I am looking forward to part two. Merry Christmas to you both! ~ Gail/NH
Oh, Pam, what a great video! So much helpful information! May you and all your loved ones have a blessed and very Merry Christmas and a Happy, healthy New Year ❤️
Thank you for these videos. I am English but live in Colorado. Didn’t know what “canning” was for so long. We bottle! Where are your cans?? In England we make Jam, put in bottles with a waxed disc and a cellophane cover! Pickles in vinegar in a jar. Not water bottled or pressure cooked. In fact I doubt if you can buy a Pressure Canner in England. So I’ve just bought a Carey and ready to go! I remember my grandfather making home made Cheese with an upturned 3 legged buffet with cloth tied to the legs and a bowl under to catch whey. Do you have any plans on making farmers cheese without fancy ingredients. Thanks for the lessons.never too old to learn new tricks. Appreciate your time and effort.
Those pickles sound like “icebox” or refrigerator pickles due to the inclusion of vinegar and lack of canning. Did you know you can make pickles without vinegar by making your own brine?
We have other viewers on our channel from the UK that have obtained pressure canners and are well on their way. They have also reported that this type of canning is is uncommon there. In the US we say "canning" but we use jars--not cans. At some point we may show how to make cheese, but it won't be for awhile. I have added this to our request list! Thanks for your comments.
Thank you SO much for your science based, educational videos. I have canned high acid foods for decades. I have been leery of low acid,, pressure canning. After watching your videos, I ordered my first electric pressure canner this week. Thank you for sharing your knowledge, especially during these end times, so important! You’re changing lives for the better. Bless you and Jim for your hard work ❤️
I wish you and Jim the best Christmas ever and a New Year filled with peace, love, health for you and yours. I cannot thank you enough for sharing your amazing knowledge with us all.
Merry Christmas Pam God bless! I am a beginner Even we are th same age and I love watching you because I learned so much the right way I don’t want to jeopardize my husband and I health. Thank you!
You are so very welcome and even at our age we can still learn lots of new and exciting things. That is one thing that keeps me going! Merry Christmas!
Thank you so much Mr. & Mrs. Cantrell for sharing with us your life long knowledge of food preparation for canning foods. My Dad and Grandmother canned food she grew in her garden. I have to say the best part of canning is looking at those jars of safe food on a shelf that I did myself. oh yeah did good. And it's all you sitting on that shelf. Both of you are the best teacher's I have ever seen. Mr. C you teach us a lot in the background whether you know it or not.
Reba: Yes, being able to say that your canned food is shelf-safe a fantastic feeling! Thanks for the complements about our teaching on this channel. Jim
I've never canned. Had a small interest a decade ago, but didn't. I'm thankful for this vid, it cements my thoughts it's WAY too involved and hard. I'll stick to tincturing & freeze drying.
Blessings Pam. Blessings for a Merry Christmas. Your videos help keep me taking baby steps. I use to be a prepper, once the kids were grown and it was just me, I stopped. Now I'm raising my 2 young grandchildren and these help keep me focused on preparedness for their sake. Your videos are easy to understand and I feel like you are right here talking like an 'ole friend 🥰
I have an observation for you. When you vacuumed seal marshmallows they expand but if you vacuum. Seal dehydrated marshmallows they don’t expand and end up just as crunch as when coming out of the dehydrator.
Merry Christmas, Pam and Jim. I hope your feeling a lot better Pam. THANK YOU Pam for taking the time out of your busy schedule to answer our questions I learn something every time I watch one of your video's.
You are so welcome. We appreciate your kind words. I think I am pretty much back to normal except for my voice. Hope you have a wonderful holiday season as well.
Merry Christmas Pam and Jim. Thanks for all your contributions to YT. You are so much appreciated. Hope you are feeling better. I'm a nurse and can tell you haven't been well.
Wishing you a wonderful holiday season with your family. And thank you for all your research, experiments, and hard work you put in to your videos. You are my go to trusted source for information.
First, I want to thank you for all of your videos. It’s so nice to have someone teaching us how to SAFELY pressure can. Secondly, I have a question. Is it okay to pressure can sausage links/patties? I looked at the ingredients on the bags of Costco links/patties and there is no filler/flour. They are precooked, but is it safe to can them if I hear them through? Thank you in advance!
I remember helping my grandmother can 50 years ago, and I've been canning on my own for 40+ years. I still refer to my canning books (Ball) - and can't recommend highly enough people have a canning reference book on hand, plus some of the recipes are just *outstanding*. For example, Ball's Shrimp Cocktail Sauce is 10/10! On jar breakage: my favorite places to search for canning jars used to be estate sales/auctions. Found at least 250 jars that way. In today's world, they'd probably sell higher than gems. Anyway - the very few times I had a jar break were in these old ones. They can only tolerate so many canning cycles. The risk was offset by getting 8 dozen jars for $30. Thank you for your thoughtful and concise answers! Merry Christmas to you and yours!
I got 6 flats of jars with food in them free at an estate sale. Found a good use for wearing a mask. Stood out over my trash can and dumped the science experiment in the trash and washed them all 4 times and with bleach. Final wash through the dish washer. They are perfect. The really nice square Kerr jars. Some work, but FREE.
thank you, i learn a lot by watching you, i don't can anything but i might try it one of these days. i do dehydrate and freeze but i would like to can things as well. i just never had anyone tell me how to do it or teach me so thank you for this encouragement.
Praying for a Blessed Christmas for the two of you Jim, and Pam, as well as the rest of the Cyber community! Thank you for these videos and priceless education. All the BEST to Everyone! Edwina
We watch your channel all the time and refer back to some for clarification... do not recall if this subject has been broached before... in using some items that have been in storage for over a couple of years, there is an "old" smell that lingers... Pasta's and grits especially! What can I do to freshen up these items? Thanks!
Ty so much for your knowledge and scientific approach yo canning the data logger u use? Can u tell us how to get our own? Ty again for all your wisdom!! It is greatly appreciated
PS. We eat mostly all game other than chicken and pork. So mostly moose and deer. I treat them just like beef, except they are more lean. I just cooked a eye of round moose roast the other night, I just seared the outside and then cooked it a lower oven for a couple hours. But all over cuts are cooked the same as you would beef.
Very informational, thank you. I hope your throat gets to feeling better soon. I notice from the beginning you were your usual self. I'm having issues too, and it sure bothers my wife's sleep with me coughing so much.
It has been a tough two weeks. I have slept on the couch in the library so Jim doesn't get this awful stuff. So far, so good. I hope you and I both get back to our usual health really soon!
Great video. I have a question for your next video. I have all of the equipment to do retort canning. My problem is that I cannot find any recipes to use. Are you going to address how to retort canning? Do I use the same method as jar canning etc…
Yes, I am currently working on that video and it will be published within the next couple of weeks. We haven't quite nailed down our release calendar yet or I could tell you the exact date.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
You are such a gem! My mom was an excellent cook, and I learned a lot about chemistry & physics in the kitchen. You also add the science back into food science. Thank you so much!
You are welcome. I appreciate your comment.
Hello from BC, Canada! You’ve been SUCH an inspiration and help for me deep in the Rocky Mountains! I pressure can in the summer on my propane stove outside like you, but it’s much too cold and snowy here in winter. However, I’ve learned from you I can pressure can with my instant pot indoors! Your detailed walk through videos have given me the correct instructions I needed to finally pressure can after being afraid to for many years. I freeze dry in my garage in the winter, My pantry is full and I now shop from there instead of the store! I make your bread regularly now and others are now asking for it as well! You’re like my second mom! Thank you and I love you and I love when your quirky personality shines through !!!! Trudy
Thank you so much for your kind words and my goodness, you are really doing a great job with your preparedness projects. I hope when you say you are pressure canning with your Instant Pot that is is the Max, since that is the only on that is safe to use for pressure canning.
Have a wonderful holiday with your loved ones. I'm glad you are feeling better! And, again, thank you so much for your videos. I know that they take time to research, and time to make, and time to edit, and, and, and. You work full time, have a house to run, groceries to buy, floors to sweep, and, and, and. Making these videos cuts into the time you have for other things, and I greatly appreciate the time and care you put into these videos.
Thank you so very much--your kind words of understanding really mean a lot to us. We hope you and your family also have a wonderful holiday season.
@@RoseRedHomestead Bless you+
Very well spoken thank you. Her videos are really a gift.
I use glass because of rodents also. I learned the hard way about heavy duty plastic bins. I put dog food in one. The mice went right thru that plastic and got to the dog food. I store my dog food in metal trash cans now.
I hope you and Jim have a very, Merry Christmas and a Happy New Year!!!
Same here!
Ditto.
Thank you, thank you! Great idea about the metal garbage cans. We might start doing that as well!
@@RoseRedHomestead they don't stack worth a flip though. Lol.
LOL--that would be true!
Merry Christmas, Pam and Jim!
I learn something new EVERY time I visit your channel!
Glad to hear that! So glad the information we present is useful.
Someone asked what they could do to prepare nutritious meals for the elderly. I do not know if she meant many meals or just one or two for family. When my mother became infirm, I had a system where I made enough food for my family plus one. Before I put our dinner on the table for us, I would remove a portion for my mother and put it in a divided plate. After dinner, we would take the food to her and she would heat it for the next day's dinner. It worked well for us and was not a lot of extra work. Thank you again for your wonderful video. May you and yours have a very Merry Christmas and a new year filled with good health, love and many blessings. 🎄
That is a very efficient way to do it if you are working with just one person. Great idea! Thanks for sharing.
Gotta LOVE kitchen chemistry! While I think I have watched most of your videos, I would love a video on the importance of having a clean work area when preparing foods for canning.
Have watched some RUclips channels that have made me wince, because the person has an unclean work area or doesn't wash hands when handling meat etc.
We make meals for elderly friends and friends with a child who is undergoing chemo, and we use Pyrex dishes for casseroles, stews etc. that can be reheated in a microwave, toaster oven, regular oven. Then when we take a meal we get the last container, and use it for the next meal.
Cannot tell you what a godsend it was when our son was undergoing organ transplant surgery, to come home from the hospital and get a meal out of the freezer to heat up. When one is under so much stress, having a delicious nutrient rich meal that heals the body and spirit is worth more than most people realize.
Thank you so much, Beth, for sharing your information. Bless you for the things you do for others. You have a great system going there. Have a wonderful holiday.
My husband and I enjoy & learn so much from your channel Pam🥰 Thank you for everything and have a beautiful merry Christmas Pam & Jim♥️🙏🏽!!!!
Thank you--we appreciate that.
This was a very well thought out video. Veteran canners as well and beginners canners can really benefit by reminders of what we should and shouldn't do. Thanks so much and Merry Christmas!
Thank you for your comment--I appreciate that.
Thank you for all your hard work with these videos! I have learned to trust your judgment with accurate details. I know there is a lot of preparation and study that’s goes along with them. I especially loved your pressure canning tests. Brilliant!
Thank you so much. Just know I am having a lot of fun doing these things as well. I love collecting and sharing data and the scientific principles behind what we do in the kitchen. I appreciate your kind words.
Thank you for doing this Q+A video
You are very welcome.
Hi Pam. This video is very informative. You are a good teacher. Thank you for giving us clear explanations.
You are so welcome! Glad it was helpful
Awesome video & yes I too would love to see more bean recipes, even green bean recipes as well. Thank you so very much for sharing.
You are very welcome. It is our pleasure.
Very nice presentation, Pam. Your first question addressed what I am most puzzled about. I just can't wrap my head around the idea that I can safely can split pea soup with ham, yet cannot can bean soup with ham. I understand that one has been FDA tested and the other has not, but my rational mind wants to understand what could be so different between them. I think it's a crying shame that our food science has been essentially frozen in time and unable to progress due to lack of funding.
I couldn't agree more, Chris. Our first video that we made nearly 3 years ago was showing how to can beans with a strip of bacon in each jar! Yikes! I have since taken that one down and replaced it. Honestly if I were a multimillionaire I would quit my job and open a food testing lab!
@@RoseRedHomestead Then, I will pray for you to win the lottery 😄😆😂🤣😂
@@RoseRedHomestead
As knowledgeable as you are I was wondering if you if you have ever worked for the FDA?.
I believe too many things regarding Real Food have gone by the boards in recent times. Michael Pollan (‘Omnivore’s Dilemma’, ‘In Defense I’d Food’) tries to address some important issues. It’s a terrible shame that the FDA is no longer testing food preparation. Thank you so much, Dr Pam, for helping to keep these valuable skills alive!
My name is Sandra. I live in Texas. Altitude is around 500. I can at 10lbs pressure. The reason I am writing is the Instant pot Max I purchased. Sending back because it will not adjust to my altitude, plus it will only do pint jars. Ordered the NESCO my second one
Just thought someone else would like this information. I wanted the instant pot Max because of your testing. Keep us updated. Thanks for everything.
Merry Christmas from Houston TX to the greatest teacher ever.
Thank you so much. I lived and taught elementary school in Houston years and years ago plus two of my children were born there!
Great questions! Thanks for giving us the gift of knowledge! Happy Holidays Pam, Jim & Family!
You are very welcome. Happy holidays to you and your family as well.
Thank you for this lovely Christmas video present.
You are very welcome.
Thank you for taking the time to answer questions, I learn from you every time I watch your videos.
I'm about 9 months in to canning and today when I was in the basement, I was surprised/pleased to see what we have on our shelves. We are steadily building our supplies! After working with our Grands learning together to can, our daughter is now interested in learning. She's not afraid of it after helping me a few times putting up some meat and lasagna sauce. What a wonderful thing to be able to learn, use and share.
Merry Christmas to you and Jim.
God Bless your good hearts.
Cindy, I was so pleased to read your comments. Thank you for sharing your success--it means a lot to us to hear of everyone's triumphs. And I love that feeling of accomplishment when I look over our shelves of food that we have preserved. Yay for us!
Pam I would like to add a question to your list. I want to know what planning system you use to track all the projects you have going. You work a demanding job, you test and prepare content, film, and upload this content on a regular basis. You even manage to reply to so many comments on your videos!
How do you keep it all straight? Do you use a planner, bullet journal, or some other tool to keep yourself organized? I am interested to know.
You have my deepest respect for the content you create. Thank you.
Happy Holidays to you and Jim. Please take care.
Thank you so much for your comment. I just use the Outlook calendar in the Microsoft Office suite to track my meetings and appointments. Other things I just keep in my head.
So appreciative of all of your videos. Have been canning 40 years but always able to glean and learn!
A very Merry Christmas and blessed new year to you and Jim and your extended family.
Thank you, and same to you.
Hope you feel better Pam! Happy Holidays,
Thank you. And to you as well.
Happy Holidays Pam and Jim
You both are a blessing to all of us Thank You
You are very welcome. We hope you and your family also have a wonderful holiday season.
Here in the the eastern mts,, mts, we have another dried bean we have is cranberry bean. This bean is a lot like pinto beans except they are sweeter tasting and not a strong taste. These beans maybe a good bean for the survival l soup.
Also just a note.. I take it after listening to your survival soup recipe that you meant to say to add dehydrated onions in the individual bowel not in the pan of soup.
Thank you for all your hard work...to make your show a classroom.
First time saw your show, I felt like I was back in high school.
Thank you so much Rose. Everything you said makes novices that much more confident. Also, I've decided that I cannot stand commercial bread. So I'm starting to bake some myself. Here's hoping you don't mind that I copied one of your recipes.
Many Blessings to you and your family during the Christmas and holiday season. Merry Christmas to you and your entire family. 🌲❤️ 🌲
You are so welcome! That is what my recipes are for--copy and use anything I put out on videos--they are there to help. Thank you for the holiday wishes--same to you and your family.
Thank you for the update. I’m retired Extension. Many times people would call in to ask if their canning procedure and food safety practices were safe! Some of the things they did were horrifying.
I bet you did hear horror stories. I continually am shocked with some things that I come across that people put out there. It is amazing they survived!
@@RoseRedHomestead how do you ask questions
I e
In error pressure canned pineapples are they safe to eat?
@@Bethiah54 Its hard to understand what you are asking?
@@cynthiafisher9907 How do I contact Rose red heart when I have and also the second portion of my question was In error pressure canned pineapples are they still good?
@@Bethiah54 The way to ask questions is just in this comment section. They get a lot of questions, so they may or may not be able to answer a specific one.
The other part of your question, I’m not sure what you mean by “in error”. I’m thinking you’re saying you pressure canned pineapple, but there was some sort of mistake? Pineapple does not need to be pressure canned, it is a high acid food. But if you did, it would probably be fine, depending on the pressure you used and the amount of time it was at that pressure. High acid foods like pineapple will not hurt you if they go bad. They will either mold or ferment and you will be able to tell they are bad before or when you open them. I hope this helps! Pam or Jim may want to weigh in on this.
Thank you for a wonderful Christmas gift. Merry Christmas.
You are very welcome.
Merry Christmas to you and Jim and your family and a very blessed new year. I'm still trying to get over covid here it's been over a month now. I missed all the festive activities of Christmas. I am hoping our New years will be better here.. thank you for all you both do to help educated me and everyone who follows you. God bless.
So sorry you have been down with COVID and hope you can return to good health quickly. We didn't do much celebrating either. Hope the new year will be better for all of us. Best wishes!
Thank you so much for the information about canning meats!
You are so welcome!
Pam - You are such a treasure. I appreciate your knowledge, science, practicality, and common sense for food handling and preparation. I trust your perspective and methodologies, as it takes me back to my own university studies (that I loved) in food science, biology, chemistry & nutrition. Thank you and Jim for all the thorough work and preparation combined with your clear-cut scientific backing. I love listening, learning from your vast knowledge and experience. Thank you for your insight and videos.
Thank you so much for answering my question about why raw pack and hot pack have the same processing time! I just was having the hardest time wrapping my head around it when everything else about canning seemed so logical to me.
Deena: Yes, some times with so many details, it may be difficult to keep it all straight. I know when I start something new, it takes me a while to sort all of the similarities and differences. Jim
I just adore you and all of the work that you put into your channel. I appreciate your wisdom and candor. I can't wait for your and Cindy's book!
Takisha's: Thank you so much! The book is due in Spring. Jim
As always a very awesome video. Thank you so much and Merry Christmas to you and Jim!
Thanks so much. And Merry Christmas to you and yours as well.
Happy New Year! Thank you for all the wonderful videos.
You are welcome, and same to you.
Your research and scientific explanations have really helped me to understand the whole food preservation process better. I've been canning for years and was just following the USDA recommendations without the benefit of real insight into the "whys" until now.
That is so nice to hear--thanks for sharing.
Thank you to our community for these important questions and to you Pam & Jim for your thorough answers....I am looking forward to part two. Merry Christmas to you both! ~ Gail/NH
Gail: You are welcome! Merry Christmas to you, too. Jim
Thank you so much for all the work you put in for these videos. I have learned so much from them. Have a wonderful Christmas!
You are so welcome! We appreciate that.
Merry Christmas to you and Jim.
Thank you so much. And to you as well.
Merry Christmas, Pam! Your channel has become my favorite!
Thank you so much, Jane. And Merry Christmas to you and yours as well.
Thank you for your generosity of knowledge as well as your time. Blessings for the Christmas holidays.
You are so welcome, and same to you.
Thank you for your teaching. I don't can or know much about it, so I watch so that I know at least a little. Always educational. :) Thanks!
You are very welcome. Thanks for watching.
This video is so interesting and informative! Thank you so very much for sharing your experience and the work that you put into the video.
You are so welcome!
You are such a blessing!
You are so kind, thank you.
Oh, Pam, what a great video! So much helpful information! May you and all your loved ones have a blessed and very Merry Christmas and a Happy, healthy New Year ❤️
So glad you liked it! Thanks for watching and for your comments. Hope you and your family have a wonderful holiday season.
Thank you for these videos. I am English but live in Colorado. Didn’t know what “canning” was for so long. We bottle! Where are your cans?? In England we make Jam, put in bottles with a waxed disc and a cellophane cover! Pickles in vinegar in a jar. Not water bottled or pressure cooked. In fact I doubt if you can buy a Pressure Canner in England. So I’ve just bought a Carey and ready to go! I remember my grandfather making home made Cheese with an upturned 3 legged buffet with cloth tied to the legs and a bowl under to catch whey. Do you have any plans on making farmers cheese without fancy ingredients. Thanks for the lessons.never too old to learn new tricks. Appreciate your time and effort.
Those pickles sound like “icebox” or refrigerator pickles due to the inclusion of vinegar and lack of canning. Did you know you can make pickles without vinegar by making your own brine?
We have other viewers on our channel from the UK that have obtained pressure canners and are well on their way. They have also reported that this type of canning is is uncommon there. In the US we say "canning" but we use jars--not cans. At some point we may show how to make cheese, but it won't be for awhile. I have added this to our request list! Thanks for your comments.
Excellent information. I really enjoy how you speak.
Awesome! Thank you!
Thank you for your answers to the questions. I hope you get over this cold or whatever soon.
Ande: Pam enjoyed the Q&A and is planning on another one very soon. Her voice is almost back to normal. Jim
Thanks for all you do for us.
My pleasure!
Thank you for the information. Looking forward to the second half.
Wanda: Pam enjoyed it and will be doing Part II soon. Jim
You are such a gem, Merry Christmas!
Angela: Marry Christmas to you and yours, too! Jim
Thank you SO much for your science based, educational videos. I have canned high acid foods for decades. I have been leery of low acid,, pressure canning. After watching your videos, I ordered my first electric pressure canner this week. Thank you for sharing your knowledge, especially during these end times, so important! You’re changing lives for the better. Bless you and Jim for your hard work ❤️
Thank you so much and we are delighted to hear that you are going to venture into pressure canning!
I wish you and Jim the best Christmas ever and a New Year filled with peace, love, health for you and yours. I cannot thank you enough for sharing your amazing knowledge with us all.
Mickey: We wish you the best Christmas and Year Year, too! Jim
Merry Christmas Pam God bless! I am a beginner Even we are th same age and I love watching you because I learned so much the right way I don’t want to jeopardize my husband and I health. Thank you!
You are so very welcome and even at our age we can still learn lots of new and exciting things. That is one thing that keeps me going! Merry Christmas!
Merry Christmas Lady Rose. You're the BEST!
Excellent Q&A! So very helpful.
Glad it was helpful!
I made the buns last night and they turned out great! Thank you so nuch for sharing! You were right ...the best ever!
You are so welcome! Glad you like them! I am making them right now! LOL
Thank you for all that effort to answer our questions! I learned so much watching your video as always.
You are welcome. So glad to hear that.
Thank you Pam. It has helped me a lot even though I didn’t submit a question. I got a lot of important and informative.
Braulia: We are happy that were able to see our Q&A. Pam has Part II coming soon. Jim
Thank you so much Mr. & Mrs. Cantrell for sharing with us your life long knowledge of food preparation for canning foods. My Dad and Grandmother canned food she grew in her garden. I have to say the best part of canning is looking at those jars of safe food on a shelf that I did myself. oh yeah did good. And it's all you sitting on that shelf. Both of you are the best teacher's I have ever seen. Mr. C you teach us a lot in the background whether you know it or not.
Reba: Yes, being able to say that your canned food is shelf-safe a fantastic feeling! Thanks for the complements about our teaching on this channel. Jim
I've never canned. Had a small interest a decade ago, but didn't. I'm thankful for this vid, it cements my thoughts it's WAY too involved and hard. I'll stick to tincturing & freeze drying.
Janine: I am not sure canning is too hard as it is involved and detailed. Keep us in the loop on your your tincturing and freeze drying success! Jim
Happy Holidays Pam and Jim. You have made my year delightful. Thank you!
You are so welcome! We appreciate your kind words. Happy holidays to you as well.
Blessings Pam. Blessings for a Merry Christmas. Your videos help keep me taking baby steps. I use to be a prepper, once the kids were grown and it was just me, I stopped. Now I'm raising my 2 young grandchildren and these help keep me focused on preparedness for their sake.
Your videos are easy to understand and I feel like you are right here talking like an 'ole friend 🥰
That is awesome! Thank you for sharing your comments. We hope you and your family have a wonderful holiday season.
Awesome segment! Learning lots!
Glad to hear it!
Wishing you, Jim and your family a most wonderful Christmas.
Thank you, and the same to you and your family.
Thank you
I have an observation for you. When you vacuumed seal marshmallows they expand but if you vacuum. Seal dehydrated marshmallows they don’t expand and end up just as crunch as when coming out of the dehydrator.
Merry Christmas, Pam and Jim. I hope your feeling a lot better Pam. THANK YOU Pam for taking the time out of your busy schedule to answer our questions I learn something every time I watch one of your video's.
You are so welcome. We appreciate your kind words. I think I am pretty much back to normal except for my voice. Hope you have a wonderful holiday season as well.
Merry Christmas.
Thank you, and to you as well.
Merry Christmas!!!
Same to you! Thank you!
Merry Christmas and happy New year 🎉🎉🥂
Thank you!
I appreciate you both so much. Thank you again for all the work your put in to delivering you’re videos. Merry Christmas to you both xo
Thank you so much. Happy holidays to you as well.
Merry Christmas Pam and Jim. Thanks for all your contributions to YT. You are so much appreciated. Hope you are feeling better. I'm a nurse and can tell you haven't been well.
Nebraska: Thanks for the Christmas Wishes and Pam is doing much better today. Her voice is almost back to normal. Jim
Wishing you a wonderful holiday season with your family. And thank you for all your research, experiments, and hard work you put in to your videos. You are my go to trusted source for information.
Thank you so much! We really appreciate that. And we hope you and your family enjoy a wonderful holiday season.
First, I want to thank you for all of your videos. It’s so nice to have someone teaching us how to SAFELY pressure can.
Secondly, I have a question. Is it okay to pressure can sausage links/patties? I looked at the ingredients on the bags of Costco links/patties and there is no filler/flour. They are precooked, but is it safe to can them if I hear them through?
Thank you in advance!
I remember helping my grandmother can 50 years ago, and I've been canning on my own for 40+ years. I still refer to my canning books (Ball) - and can't recommend highly enough people have a canning reference book on hand, plus some of the recipes are just *outstanding*. For example, Ball's Shrimp Cocktail Sauce is 10/10! On jar breakage: my favorite places to search for canning jars used to be estate sales/auctions. Found at least 250 jars that way. In today's world, they'd probably sell higher than gems. Anyway - the very few times I had a jar break were in these old ones. They can only tolerate so many canning cycles. The risk was offset by getting 8 dozen jars for $30. Thank you for your thoughtful and concise answers! Merry Christmas to you and yours!
I got 6 flats of jars with food in them free at an estate sale. Found a good use for wearing a mask. Stood out over my trash can and dumped the science experiment in the trash and washed them all 4 times and with bleach. Final wash through the dish washer. They are perfect. The really nice square Kerr jars. Some work, but FREE.
thank you, i learn a lot by watching you, i don't can anything but i might try it one of these days. i do dehydrate and freeze but i would like to can things as well. i just never had anyone tell me how to do it or teach me so thank you for this encouragement.
You can do it! Once you have acquired enough information, your confidence will increase and you will feel ready!
Praying for a Blessed Christmas for the two of you Jim, and Pam, as well as the rest of the Cyber community! Thank you for these videos and priceless education. All the BEST to Everyone!
Edwina
Edwina: Merry Christmas to you, too! We appreciate that you watch our channel. Jim
Merry Christmas! 🌲you are a gift!
Thank you! And Merry Christmas to you as well.
We watch your channel all the time and refer back to some for clarification... do not recall if this subject has been broached before... in using some items that have been in storage for over a couple of years, there is an "old" smell that lingers... Pasta's and grits especially! What can I do to freshen up these items?
Thanks!
Awesome video love how you explain everything and your knowledge about canning and preserving food. Thanks for sharing. Stay safe.
Thank you! You too!
Ty so much for your knowledge and scientific approach yo canning the data logger u use? Can u tell us how to get our own? Ty again for all your wisdom!! It is greatly appreciated
PS. We eat mostly all game other than chicken and pork. So mostly moose and deer. I treat them just like beef, except they are more lean. I just cooked a eye of round moose roast the other night, I just seared the outside and then cooked it a lower oven for a couple hours. But all over cuts are cooked the same as you would beef.
Thank you! Merry Christmas and Happy New Year!
Same to you! Thanks.
Very informational, thank you. I hope your throat gets to feeling better soon. I notice from the beginning you were your usual self. I'm having issues too, and it sure bothers my wife's sleep with me coughing so much.
It has been a tough two weeks. I have slept on the couch in the library so Jim doesn't get this awful stuff. So far, so good. I hope you and I both get back to our usual health really soon!
Happy Holidays to you! What a fun video. This was interesting. Thank you so much for all you do. I hope that voice gets much better soon, too!
Valli: Pm had a great time organizing and doing the Q&A. Pam's voice is much better than it was a few days ago. Happy Holidays to you, too! Jim
Canned quart jars of apples with simple syrup jars are floating after cooked in water what is vwrong are they still good
Merry Christmas to you, Jim, and your whole family!
Sandi: You too! Jim
Merry Christmas Rose and Jim. Thank you for your excellent instruction.
Coleen: Happy holidays! Jim
Merry Christmas to you and your family. Great information.
Thanks, and the same to you and your family.
Thank you do much, I do enjoy all you do. Merry Christmas
Marilyn: Happy holidays! Jim
Merry Christmas and Thank You for all the Great Information! I look forward to our canning and freeze drying adventures in the New Year!
Thank you so much, and same to you!
Your videos are such a delight. Thank you
You are so welcome!
Love your videos. I've learned so much. I hope you're soon feeling better from your cold.
Thank you so much! Yes, I am feeling better every day.
Merry Christmas 🎄☃️🎄!
Thank you and to you as well.
Thank you!
You are lovely. Very well kept and smart. I’m enjoying your channel.
Thank you so much. I appreciate that.
You absolutely amaze me and I wish you well
Marie: Yes, she amazes me, too. Pam is doing much better and her voice is almost back to normal. Jim
Thank you for this video, it means alot to get information that's safe and efficient.
PAULA: You are welcome! Jim
Great video. I have a question for your next video. I have all of the equipment to do retort canning. My problem is that I cannot find any recipes to use. Are you going to address how to retort canning? Do I use the same method as jar canning etc…
Yes, I am currently working on that video and it will be published within the next couple of weeks. We haven't quite nailed down our release calendar yet or I could tell you the exact date.
Thank you 🙏🇺🇸❤️🌹
You are welcome.