Answering Your Questions Part 2
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- Опубликовано: 23 июл 2024
- We continue with providing answers to questions submitted by viewers. So many good questions!
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Wow. I hope you know that there are many- MANY- of us that know how much time you must needs invest in doing all this for a faceless and sometimes nameless viewing audience. And how many- MANY- of us are indebted to you and Jim for that sacrifice. Bless you for taking us along on your self sufficiency journeys. Many- MANY of us couldn't do it without your expertise.
well said :)
@Koni Billings Absolutely! Thank you both, Pam and Jim!
God Bless all of us who work to make the world a better place.
Yes we’ll said!!!
They are certainly a blessing to us all
Can we get an Amen to this. Greetings from the Sunshine 🌞 State.
Thank you so much Pam. I live in the UK. Canning is now virtually unheard of and rarely practiced here. Everyone just freezes. I want other avenues. So I have nowhere in the UK to go to for help and advice and no official or government department to go to. Thank goodness for you, for both you and Jim. You have helped me so much and made things safe and possible and now I refer to the USDA (if I got those initials wrong please forgive me). So thank you once again. Your giving of your time and knowledge is very welcome and appreciated. Frances
Thank you so much for answering my question on if it would be safe to can dried beans with hamhocks. I had bought a 20 lb bag of dried pintos and was going to can them all with cooked hamhocks and its juice. You saved me from making that dangerous mistake. Keep up the good work you do.
I made the mistake of canning some split peas with some pieces of cured ham once. Made me super sick! Super glad you were spared.
Thank you for your question and Pam’s answer. It saved many I am thinking…
I am wondering if you could use just the juice from the ham to flavor the beans as from what I understood it was the density change in cured meats that made it unsafe to can? This way you could get some of the flavor benefit just add the ham itself when opening to serve.
@@linhill4516 check the guidelines that Pam always refers to. I think there is definitely info on broths.
Hi Pam, thank you so much for your research on my question on reverse osmosis water! It is most appreciated! All your answers were so informative. You and Jim are such a blessing! 😇
Harvest guard still sells the red/ orange gasket rings in bulk. I just got in on a 33% off sale so I got 100 wide mouth gaskets for about $19. What a deal!!!
I love your hair. I love how much you care to make sure we do things right! You're greatly appreciated... Jim too. 🌹
I so appreciate the question and answer time in particular of one question was which way do I preserve when I have food in front of me. This year in my garden I have an over abundanced of yellow squash and zucchini and I know that you can can it but it’s mushy. In light of food shortages I chose to can it anyway and put up 80 jars as well as I dehydrated another 12 quarts. What I found was you can use canned summer squash to make pancakes and a potato cake like side dish and they taste delicious. As far as the dehydrated zucchini goes it’s very sweet and I’m Actually adding it to trail mix type treats and it’s delicious. in these days and times experimenting is important for food preservation and frankly I won’t care about mushy squash if there’s nothing else to eat, I will be thankful for the food that God provided for me this summer!
I am pretty new to canning (23 cases so far). Because I need to buy jars (no old ones on hand) I consider the cost of the jars when deciding what to do. I can buy great value green beans cheaper than pint jars, for instance. I plan to freeze the garden harvest, except for tomatoes.
I made bread and butter pickles with an overabundance of zucchini, also made pickle relish. Used same recipe as for cucumbers and it came out delicious
Mushy squash can be turned into a mock hummus or any other dip if you season it right!
@Donna Stormer Yep, those mushy Squash will make a *great* blended soup with some 2-ingredient biscuits on the side :-)!
God Bless all of us who work to make the world a better place.
We make zucchini relish with our squash abundance
There is a safe recipe under the USDA site.
Another really great video. Some of those questions I hadn’t thought of. Great to expand my horizon. Alaska Prepper comes to mind: reach one, teach one, repeat!
I started pressure canning and dehydrating last fall and just love sharing what knowledge I have with others.
Pam , I asked you as to why my canned beans are smelling do bad when I can them. Your suggestion was to use bottle water and YOU WERE RIGHT! I used distilled bottle water and I am so pleased with my canned pinto beans! THANK YOU so much.
You truly are the best and most dedicated RUclipsr I know. ❤️
I go through your videos all the time ~ when I have any questions.
Thank you so much for all the info you and Mr. Jim bring us!
Thanks for answering so many questions! The lady who wants to vacuum seal her dry beans in their original bag can just make a slit in the top of the bag then put the bag of beans in the jar and vacuum seal that jar. The vacuum sealer will pull the air out of the bag then also as well as pulling out the air around the bag :-)
You and Jim always amaze me as to how much time and effort you put forth in educating us. Thank you!
Thank you for using your vacation day to answer our questions! You and Jim are a great team and so very informative! Thank you, thank you, thank you!!!!!!
Hello! I have been watching your videos -just want to add my appreciation! Sharing your knowledge with us is an honest blessing. Best to you and your family!
Wow! Thank you so much for answering my question 😃 If you haven't heard of it or know anything about it... Then I'll steer clear! 💯😎 Appreciate your and Jim's dedication to us subscribers so much 🙏🏼
That Augason egg powder went from 33 to 88 dollars again.
Rose I just love you and your channel!! You crack me up with some of your responses to these questions.😂😂. Thank you so much for all you and Jim do for us! Anytime I am unsure about something pertaining to food preservation or storage I search your channel for any videos you may have done on the subject.
Leslie: You are so welcome. Thank you for the very kind comments. Jim
Oh Pam thank you for taking time from your very busy schedule to answer our questions it is so greatly appreciated have a good evening .😀
thanks for answering the questions - thanks to everyone who sent in questions - I'm learning so MUCH!!!! 😊
How do you use pool shock for water purification? Thank you. You and Jim are a blessing .
I watched your Plum Jelly recipe, where you showed all the different pans. I cooked and strained my plums and put the juice up. My new Maslin pan arrived earlier this week. I'm so excited. I also have a 3-burner camp stove coming tomorrow and hope to can the plums AND some peaches from our trees this weekend.
Charla: Wonderful! Let us know how things go. Jim
Thank you for answering the question about food still boiling after coming out of a pressure canner. I had just (literally) finished pressure canning chicken broth...and boy, those jars continued to bubble a long time out of the canner. My husband and I were wondering if it was normal...though I figured it had to cool down from the top heat to under 212 deg. F to stop boiling. Since this was our first time pressure canning, thanks to your videos, we are relieved "all's good in the hood". :)
Baba: Yes, it may take 2-3 hours for the liquids to stop bubbling/cool off. Yes, that is normal. Jim
I would love to give you a hug 🤗
You remind me of my Mom.
Unfortunately we never got a chance to cook together so I appreciate you for your lessons as well. Thank you 😊 ❤🤗
ive ordered flour from lds store and it always comes with ox absorbers in it and its fine for years for me.
Thank you again for all your help sharing your knowledge. I agree with Jim your hair looks great with the curls.
One of my Mom's Sister-in-laws once got the idea she had to take off the lid of my Gram's pressure cooker and see what was being cooked, 🙃 and beet greens juice exploded all over everything in my Gram's kitchen. Of course it became a family story
Thank you for the time you and Jim put into these videos. I really appreciate them ❤️
Pam and Jim thanks for sharing and taking time to answer questions. God bless you
Excellent part 2 Q & A video!!!! Thank you for your time and energy answering questions.
I am in awe at your patience and endurance. Thank you so much for all your time. I am completely new to all of this. I am a widoow with no family living close. So I'm on my own here. Just bought a dehydrator, got some canning jars, lids, rings, have a Insta-pot, bought some rice. Pinto and red beans, black eyed peas,flour, sugar, large spices bay leaves, garlic powder, onion powder, salt different varieties so I think I've got a good start of food. Now if I can get the courage to start.🙂
Awesome video, Jim and Pam. You two are such a wealth of information. THANKS FOR ALL YOUR HARD WORK.
Thank you for the great video! I have watched most of your videos and many of them over and over. I still learn from your question and answer videos. I am so thankful for your food science background and the correct canning procedures that you pass on to us. I still love your red curls! You remind me of Annie!
What a tremendous resource you are! Thank you for this q & a session
Thanks, Pam & Jim for another interesting & informative Q&A session! I always learn something!
Many, many thanks to you and all those who submitted such good and appropriate questions. Per usual, the video ended with me having more knowledge and confidence in my preserving journey.
LMarieS: Thanks again! Jim
Thank you for the info you provide.
Thank you again for taking the time to make this video! You guys are Awesome! 💜
Thank you for another fact based and informative vid. We appreciate you very much. 💕
Thanks Pam for answering all the questions. Very educational
YOU ARE AWESOME! Thank You sooo much for your service to us💙💙 May God bless you & yours & keep you safe & healthy🙏
Hi, I enjoy your videos and am learning a lot of new things. Thank you for taking the time to pass on the things you have learned. I looked up the Bernadin Complete Book of Home Preserving and found it to be the exact same book I already have under the name Ball and it is for sale on Amazon for half the price of the one listed under Bernadin.
lori: We did not know it was the same as the Ball book. Jim
Pam,I doubt you are able to read the comments.....too busy. BUT I WANTED to tell you....your name comes up all over the COMMENTS on all kinds of other channels. Anytime anyone asks about CANNING....time after time your name is suggested/recommended as the "go to" top notch resource!!
Thank you again! This was terrific!
Thank you so much for all the wonderful information!!
I love your channel. Thank you for sharing all your knowledge. I was a Home Ec major back in the day and you thrill my soul with all that you teach. Also, I love you keeping your hair curly.
Wow! That was like a speed round! 😁 thank you and Jim for your videos and taking time to answer our questions! You are such a great educator, in both your knowledge and presentation. I also greatly appreciate you providing references as to where you get the information, and taking time to do scientific research. I am new to food preservation and it is scary and I am often skeptical regarding some of the recommendations and processes that are out there. I only trust your methods and suggestions because i know they are USDA approved and based on science. Thank you again!
Answered so many questions that I didn’t even know I should ask.😎
I love your reactions to some of the questions.😁
Changing my soup directions to 75 and 90. Thank you for the research to keep up safe.
Well, huge thanks! I watch a lot of your videos so had a good grasp of the answers you would give. It worked, kind of like a test. So useful!
Thank you Pam and Jim.
God bless you for taking the time to answer questions. You are a gem!
thank you, I enjoy this information.. you have answered many of my questions!
Very wise to keep your food storage area private!
I started pressure canning last night. The Nesco smart canner makes it much easier.
Pam, thank you for the Logger data videos for electric canners. It helped me get over my canning fears.
I love your Q&A Video! I learned a lot! 😊❤️
Thankyou Pam and Jim 💚
Wonderful video! Thanks ❤️🙏❤️
Hi Red! I'm still learning. Tysm for all you two do for us! Please stay safe and sending hugs your way 😊 👋
Great video! Great information! Thank you!
Thank you so much for all these answers! So much informative information here. 😀
You are truly inspirational
I only store flower in my freezer! USDA allow weevils pre part. Store it in a worm place and see!
Wonderful information. Thank you.
Thank you so much for sharing your wisdom. I have learned so much watching your videos.
Thank you so much for sharing all this helpful information! Looking forward to video # 3.
Pam, you are such reassurance. I have bought a food saver for my freezer stuff and mylar and O2 absorbers. I feel much more confident now. Thanks you
Thanks very much. Great video.
You are such an inspiration! Oh, and keep the curls! 😊
It was so fun watching you open and using your new mixer 😊
We just love you! Great content!! You have made me interested in the science behind the "why"! And that's a feat for anyone!
My number one favourite channel 🙂
Thank you for taking time to answer questions and teach the safest way to preserve food. You and Jim and such a wonderful blessing
l just learned that you can dehydrated zucchini’s ,that are easy to grow and ground it in a food processor to make flour to make muffins and breads. ???
Thanks to your teaching, I have ordered canning jar lids and hose to make powdered greens and preserve them in canning jars. What a great idea. I am currently playing your videos 1 by 1 to learn more about dehydrating. Thank you.
Diggin the curly hair
Love your videos! Enjoy those pretty flowers!
Thank you for making that remark about soups I always processed my suits between 75 to 90 minutes and I was always told I was over processing I just like processing it that time because of the fact I want to air on caution that clears it up for me thank you my dear
Thank you for the ghee answer! I was kind of worried because you see so many you tubers canning ghee. Thanks you as I was about to throw it out. Thank You, you have saved me some money.
Thank you so much for your expertise and wise judgment! I found the best RUclips Channel for food preservation and trusted science based knowledge! Again thank you for your channel!
Thanks for sharing the questions! This video is very helpful 👍
Thanks so much for all you give to our education! I am glad I watched this video because I have seen others dehydrate milk and I wanted to try the A2/A2 milk in my dehydrator. So disappointed but glad to know. Love your hair! Hi Jim!
Thank you for what you two do for us!
64: Our pleasure! Jim
This was a great episode. Thanks so much for all your hard work!
Pamela: Glad you enjoyed it! Jim
My goodness you are so thorough! Thank you very much for answering my question! I am so excited to know about and have that resource. Thank you!
Devon: You are so welcome! Jim
Pam, thank you for answering all of these viewer questions!
All: You are so welcome! Thanks for watching our videos. Jim
Informative as always :0) TYSM Jim and Pam for all your guidance. 10 months into my canning and dehydrating I am still just as in awe of the processes as when I started. You have made my journey delightful even through the mistakes and nervousness of learning new skills. As I reflect on the beginning to where I am at now it amazes me how those questions in this and the previous Q & A I have had myself and have navigated through. If you are a beginner just try it and yes you will have mistakes but thats is always a part of learning new skills ;) Trust in the process and guidelines and you will be successful :)
I have a Presto digital canner and was very pleased to see that Pam's "gadget" indicated the temp was high, even into the cooling phase. With that said, I just fill my jars with either hot pack or raw pack items, put them in the canner and start the process. I close the lid and watch the screen, when the canner goes into the next phase, I just push the button to continue. I follow all the recommended times and follow the instructions on the screen. I haven't had any problems.
Thank you for answering my bean storing question. You guys are the best and I look forward to each and every video. Keep up the great work!
Dianne: Our pleasure Jim
Thanks, yall!
Very helpful and informative! Thank you, thank you.
Thank you two so much for this plethora of information, from our community. Of all the questions, the one with the most interest (for me) was how to deal with time. I just love the answer of block times. I used it for years while in the forensics setting. Things HAD to be accomplished, that took time. I would tell my manager, I needed "Time" to complete a project, and he would allow me that. Then there were the days of bottle rocket jobs, 20 -25 in one day. Again, thank you. God Bess and stay safe.
You’re amazing! I’m so thankful for your resource and that you 2 give your time to help so many people thank you thank you thank you! ❤️
Carolyn: You are so welcome! Thanks for watching our videos. Jim
Thank you so much.
Hi Pam - I know that Tattler is no longer selling gaskets as a stand alone, but harvest guard is…
Thanks for the update in information🌹💯🙏
A very nice upgrade on vacuum sealers is a chamber vacuum sealer. I have a vacmaster vp215 and it is SO NICE!
I think we should be learning and adapting, as necessary, our whole lives.
Thanks for sharing. Beautiful flowers for a beautiful lady. ❤️
Thanks Professor Pam. Cultures for Health has information, videos, cultures, red wax, etc. They have information on all kinds of cultured foods and how to safely prepare them. They don't do much on storage except for cheese and the also sell the red wax. I have made yogurt and sourdough, also buttermilk and cultured butter. I haven't tried making cheese but I do know the red wax preservation is for HARD, long fermentation cheeses like cheddar.
“Chunking time” what a great description.
Thank you!