With all due respect, the USDA rules do not apply to the rest of the world. I am Australian, with a Baltic heritage, we dont have pressure canners, - they are only available if importing from US. The recipe booklets I have for bottling, including meat and low acid foods, state the foods need a 2-4hr "bathing" time but also need to be heated thoroughly before consumption. Jams, Chutneys and relishes aren't water bathed at all, you put hot food into hot jars and then turn them upside down for 15mins to warm up the seal and that's it... Something else that has not been considered is the thickness of jar/glass that is being used, Ball/Mason is American, these are not readily available either, other countries have their own versions of preserving jars and may not be the same. I have Vacola jars and they are much thicker than Mason. The phrase REBEL canning is an American term, the rest of the world just call it preserving.
EXACTLY!!! That was how it used to be done here in the States, as well! I know my mother taught me to make jam, and we inverted the jars to create a vacuum. Worked every time!!! My own Home Ec classes in the early 1970's--in Texas--taught that ALL home-canned foods had to be boiled for 10 minutes before consuming!!!
@Kelly Garnet the USDA 🤣🤣🤣 ok much like the FDA not as much of a reliable source as you think. We should make informed decisions on our own. What this OP said still stands, regardless of your comment.
I'm in my 70s and water bath canning was how we did everything before mom was able to get a pressure canner. Quarts of green beans went into the huge oval copper boiler that was on the kerosene stove in the summer kitchen. They boiled for 4 hours. We lived at sea level in the Midwest. I think it held about 18 quart jars. We used rubber gaskets and zinc lids back then. Had very few failures but mom was always careful to check every jar she opened and throw out anything she thought was the least bit tainted. It was a very long day from picking the beans to breaking, washing, par boiling and getting them into the jars. The pressure canner certainly shortened the process. I'm still using the one I purchased in 1976.
LOVE LOVE LOVE to read family history comments like this!!! It helps 'preserve' the old ways that are still relevant and keep memories of better times alive.
I too am in my 70"s /. My Grandmothers both did a lot of canning. Zinc lids, rubber rings and blue jars. I still have a lot of those jars but only use them to store dry things so they don't have a chance of breaking during the canning process. I bought a presto pressure canner in the early `70's even though it was a huge expense. ate the time. One of my daughters has that now with a new gasket, pressure gauge . and rocker. I recently bought a piece of property and it had the same model pressure canner. New gasket etc. and a second daughter has a pressure canner also. I bought a new All American canner three or four years ago on a Black Friday sale (really good deal) and love it.
My mother was born in 1918, so spent some of her childhood and most of her adolescence in the depression. She was absolutely terrified of botulism, as so many people were sickened with it, and died. She was horrified when I learned to water bath can applesauce, peaches and pears for my young children. She recounted many stories of canned string beans sickening people. To this day, I believe it’s the reason I won’t eat string beans. It’s a blessing that we have these amazing pressure cooker canners that were not available during the depression. The progress in the education of how to can food safety is wonderful. I for one am going to use the safest canning methods available that our ancestors would have been delighted to have. People like Pam, who is a PHD, and versed in science, is who I intend to listen to and follow. Thanks Pam and Jim🌹- Nora
I love the way you’ve explained this without any criticism of the vlogger or the Amish ways. You were very respectful while imparting the science involved. Thank you.
@@RoseRedHomestead Hello Rose! Could you provide a link to the spread sheet you mentioned for calculating time required to achieve 12 log reduction of botulism? I tried googling but didn't find that... Thanks!
When it comes to medicines and vaccines we certainly cannot trust the FDA or government. They WANT us sick with diseases they “manage” and make money from. Look how many people die from New drugs released on a regular basis - they release all sorts of drugs and products and the testing is done on the general Public who assume it’s safe since it’s FDA regulated. All FDA regulated means is that the likelihood of it killing you right away are not too high and that they make money off it - like 2000% what it is worth. But overtime in their experiments people do die and get other ailments that they track for about 7-10 years. That’s why we see all the lawsuits . USDA doesn’t make money off us if we eat bad food so they just give us basic food handling instructions but boy the government and FDA and all those entities LOVE us being sick
The channel name is MAKEITMAKE by Leilani. I love her stuff from the Amish interview and the other stuff she puts out there. The "rebel" canning idea was so cool.
This is absolutely one of your best videos, in my opinion. Your answers don't give in to either the extreme "safe canners" or the "rebel canners" and are able to really help with your scientific knowledge. Thank you very much.
I one ate a can of Spagetti Os with meatballs while babysitting when I was15. When I got home later that night, my stomach was painfully bloated and I wound up with projectile vomiting. Never ate that again. I don't know if that was Botulism or not but boy, was I sick! I saw the video and immediately thought, "Interesting, gonna see what RoseRed has to say". I've only processed meat once so far and it didn't sound right to me. I've seen other RUclipsrs jumping on the bandwagon. I think it's irresponsible to tell others its okay to do something that can have VERY SERIOUS CONSEQUENCES, even with a disclaimer. My only question...why don't the Amish get sick/die from it? Well, maybe they do....very infrequently, which goes along with it being a rare occurrence normally. Who knows (shrug). I figure it this way. Why take the chance? If the SHTF and no pressure cookers were to be had; had no other ways to preserve; and I had to absolutely water can things to keep from starving then MAYBE I would I would water bath everything if I had the fuel to keep water boiling for 3+ hours. Where I am, I'd much rather use the fuel for heat in the winter than boiling water for hours.
@@RoseRedHomestead Me too! I think this is one of your most informative videos! Others can teach recipes and how to pressure can; and I had seen the video about the Amish woman. I thought maybe they grew their food in a safer manner, but I wanted to learn more. I'm in that 1st thousand feet of elevation, but even at that I'd probably prefer 4.5 hrs of water bathing to be safe. And that's a lot of fuel and watching. I'm glad I bought a pressure canner!
I absolutely love her Before pressure pots came out that's the way they did it The government isn't always right as a matter of fact the government is most of the time wrong I wouldn't trust the FDA if my life depended on it. They are the same people that's giving monsantos a go to poison us everyday with our food . My kitchen my rules my body my choice remember that line mama that line cause I do
The Amish have survived for a very long time. Also if your watching how countries overseas do it, mainly in the countryside they water bath everything too. Cleanliness is a must. Even with pressure canner if your not doing it with keeping everything clean you can still introduce unwanted germs. I have no problem doing the Amish canning. But like anything, clean all tools, use good vegetables and meats.
I actually ran into that same video the other day!!! AND immediately thought of you! Because if you were to see it, you would be researching like a busy bee! In which you did!!! You are such a beautiful woman and are like mother /grandma figure to a lot of us! Thank you sooo much for all your great information! You actually started me into all this! Got a beautiful garden going. Dehydrating for hard times and now going to start canning so my family can survive when times get tough! God bless you gorgeous!❤
@@RoseRedHomestead I agree! I just love you and this channel. I'm so grateful for you. You must have been inspired to make this channel because I feel very inspired to begin prepping and your channel has been so incredibly helpful for me! Thank you, thank you!
Wow! Your story about the children using different methods to come up with the same outcome brought a smile to my face! When I was in school I often times did things differently and ended up with the same answer, but I’d end up getting a big fat ZERO on my papers because I didn’t “show my work the correct way”. You’re such an incredible teacher!
I once did math homework with my Father (He was incredible at math) and got every answer correct but when I got my paper back, I had an "F" because it wasn't done "the right way" which took 5-6 steps for a 2 step problem ... the only time my Father ever went ballistic on a teacher... how can it be wrong when the answers are right????
Your so right. My son did algebra in his head and didn't know how to show that on paper. So a big fat F I was infuriated with the school. Teachers need to teach the way kids learn.
My son was like that...even in College he was allowed to do math without the steps. In 2nd grade, the teacher understood he was a genius. It went into his paperwork that he didn't ever have to do steps!
I'm from Germany, pressure canning is quite unknown here. Our preserving guideline is "Weck" - Pam you know the Weck jares yourself. We use these jars together with rubber seals. Meat has had a different - much smaller - role in the diet for many decades than it has in the States. Certain vegetables, such as beans, are recommended to be cooked twice, 24 hours apart. Germany is a small country, we don't have such huge differences in altitudes. Hygiene is absolutely important, of course. Also, don't forget to boil the food for 10 minutes after opening the jares. These 10 minutes will destroy any bortulism that may be present.
I'm just curious, can you provide a link for German canning standards? Can't seem to find anything specific to other nations. Sometimes our laws are overly cumbersome when much easier processes are available elsewhere. Would love to know more. I'll likely still pressure cook/water bath when warranted but my curiosity is killing me!
@@MaN-pw1bn My kitchen Tanja on RUclips is a channel I follow. She does water bath canning and home made remedies for different ailments and conditions.
I grew up in FL and my grandma's water-bath canned . When I was 14 my aunt got a metal canner it required .y uncle to help with the sealing. It needed upper body strength . We were taught to always boil the same . No one ever got sick unless it was from overeating ! 🤣
Your story of the 'Mexican' math reminded me of my experience with the new math many years ago. I didn't understand it, nor did my father. He explained 'his way' of coming to the right answer which made sense to me. The teacher however, would not accept that I had not done it HER way. If only my teacher had been like you, open minded and interested. Thank you for your videos....I truly enjoy them.
Yes I had a teacher whose students I inherited that taught them a totally odd way of division. I was charged with changing their ways. It was tough. My thought was who cares as long as they are getting the right answers but my principal did not agree. The teacher was still there when I left , gotta love the education system.
Are you referring to Counting it forward? Yes I hated that! The actual exercise took so much more work it was tiresome! My daughter's teacher was just as firm with us, she had to do it HER WAY. So I told my daughter to do it both ways on paper until the teacher got the message! She did & eventually stopped forcing her to do the maths on the paper!Lol 😂
@@charleyb8423 Use products with silicone. Most jars on the store shelf uses lids with silicone for the seal. You can buy canning lids with silicone instead of the rubber.
I can’t believe the timing of me getting your notification. I just love when I see a notification from you. My Nana who raised me and taught me everything is in end stage dementia, it’s been years now of not having her to teach me. As my family grew I deeply regretted not writing everything down. You show us with love, and safety always. I appreciate you as I know many of us do. I was so saddened before an here I was browsing eBay, Amazon, fb market place, because I have not received my nesco smart canner 9.5 I ordered back in December I found out today they have absolutely no way to get me another. I won’t mention the store chain, but it’s not a wal mart of target. This is a large home store like bed bath beyond type. The first shipment to their store of my canner the package was damaged, so they couldn’t let me pick it up, an now it’s lost never left the last location it was in New Jersey distribution center. I have been so upset today because everyone keeps telling me just water bath can it you don’t have to worry about watching it as closely. I just don’t have anytime to watch the pressure canner or listen to the sounds as I added the weights you told us about. I use to easily have my canning days, but I have a lot of on my plate now compared to before that takes a lot of time. My nana who’s 94 was raised on a farm did everything like the Amish but she adapted to adding pressure canning. I don’t know if I feel safe with water bath canning, so thank you so much. If I can’t locate a nesco or Carrie I have to figure out someway, to can without the pressure gauge constant monitoring. They are selling them now for hundreds I was on browsing when your notification popped up, it was $120 when I purchased mine 🥺 now even amazing has some for $500 😳 it’s awful. Thank you rose this was perfect timing, because I need to find ways to just get it down We all have our struggles. I’ll be great full I have such harvest to can, an so much meat, I have 7 mouths now to feed instead of worrying how will I have time, I will make time, 🙏 god bless much love - Charity Ann ( by the way I love your hair do you look beautiful)
@@OldSchoolPrepper Pam has addressed electric pressure canners in length. They aren't approved by the USDA because they have never been tested. There is no money for testing.
Blain’s Farm and Fleet had presto digital electrical pressure canner not too long ago on their online store, perhaps farm stores like that might be what you could like at for the electrical canner you want. Yes they are all pricey now. I feel the price of meat will even out the hefty initial price tag. Rose Red did a video on the presto digital. I understand that people were peeved presto seemed to put a usda seal of approval on their canner, but I gave presto a pass when i realized there was Never going to be a seal of approval for the usda on any of the new electric canners no matter how good they end up being .
I have a 1926 Ball canning book. Everything used to be waterbathed. Low acid items were mostly 3 hours. I wouldn’t even go there, but I guess that’s all they had. This was my grandmother’s book. When I was a child , my mother used a Conservo canner. And she cooked the green beans 3 hours. She did meat too. Luckily none of us got sick.
Exactly! People used to smoke cigarettes and think nothing of it. Of course it was safe! It's one of nature's products and my great parents were smoking from 12 years old! Then science confirmed cigarette smoke contains literally thousand of chemicals that cause cancer. People can still smoke and some have long lives. Others might get cancer, discover it early, and survive. Others will die. Seems to me (to a much lower degree of course) it's tge same with rebel canning. You and for family might he fine for years and years. But it only takes one piece of bad luck.
I have never commented on a video before, but this was so well done I had to say thank you. I love love that you explained the true science behind the process and left it to each individual to make their own decisions. So tastefully done. Please keep making videos like this so those without your knowledge to test and analyze things can make informed decisions about their family's food processing techniques and storage.
This presentation is by far and away the best video you've done to date, IMHO. When combined with the myriad of other fabulous info you've provided, I feel completely empowered making important decisions about my food preservation. Most importantly, you've demonstrated how to apply common sense, sound reasoning, and science to knowing how to ask the right questions and where to begin finding answers. Understanding and knowledge go hand in hand. I love the way you teach! You are NOT an insufferable know-it-all. I love that so much. You are simply the best resource anywhere. Thank you so very much for this explanation. Amazing...
If I had had you as my science teacher, I definitely would have paid closer attention! Thank you so much for clear explanations of the “why” things are done they way they are!!
I am loving the flowers that you have on your counter for us to enjoy while we watch! I know they are blessing you each day as well. Flowers make the heart happy!
I’ve learned so much. I really appreciate the care and fairness with which you made this video. You are a true professional and have so much knowledge to share. We truly appreciate you and Jim for your tireless efforts to educate the community.
I really appreciate you taking the time to analyze this for us. While we may not use it for a standard canning practice it is good to know that it may be used in an emergency situation, even if the boiling time is extreme, it can be done safely.
I started canning 47 years ago, and often shared chutneys, jams, and jellies with co-workers. Recently, one of them came to me asking about where to purchase lids. Then she told me that she was going to water bath chicken. When I informed her that meats needed to be pressure canned, she responded that she had an old family recipe that worked. Yikes! I pondered what could make that safe. I had heard about places in Europe where low-acid food is canned outside all day long, Boiling for 10 minutes is supposed to kill bacteria. Could botulism possibly be destroyed by doing that? I decided I needed to ask my favorite professor (you) how this happens. Marvelously for me, you detailed all this beautifully in this episode! Thank-you for providing the scientific background that helps us understand the "whys" of safe food preservation. BTW, the roses are gorgeous, and so is your hair. You look fabulous with those curls.
I have seen videos from places like Azerbaijan where they make all sorts of things in big jars and compotes. But none of these are under water. It scares me to no end. All the hard work in preparing all that food. So far they are ok. I just say good for them... but sorry, no thanks. I enjoy those videos, but some things in cooking are a bit concerning. 😉
I water bath meat for 3 hrs. I cook it completely first! I may loose a 1 jar over the year on the shelf. Most of the time if I rush my seal rings and don't boil them long enough or clean the rim well, a jar may not seal. Mom always said to me, government instructions are fine and dandy, but remember, acid foods must be boiling inside the jar before a seal will form properly. Non acid foods must cook for a minimum of 3 hrs and be boiling inside the jar.
Boiling for 10 minutes breaks down the botulism toxin, it does not kill the bacteria itself. The bacteria is harmless to you. It's is normally dormant, living in a endospore, until it meet 3 conditions. Moisture, Lack of Oxygen, and Low Acidity. Then it wakes up and start eating an pooping. The poop is the poisonous part.
It’s very challenging to try and update safe canning info to family or friends if they are entrenched in what they feel has worked successfully. These old timey ideas may have been used with no serious consequences and ingrained, because that is how Granny, Mom, Aunt so-in-so did it. Hey, there was a time when people didn’t believe in germs. Move on and up, not for egos sake, but for your family. Keep your preserved food safe and healthy. Pam is my go to person. 🌹- Nora
Oh my. I am beyond impressed and grateful. Your teaching ability is incredible, and I find myself understanding a complex topic in a way that is clear and exciting. It is your excitement in science that comes through and is infectious. Thank you so much!
My grandmother, my mother, canned in water bath method for decades. All of their vegetables, beef, chicken, venison were water bathed. Never was there a case of botulism ever. I have canned in wather bath ever since I was 21 yrs old... I'm 74 now. Never have I had a case of it. the water bath is in a covered pot with lid. I've used the same old blue enameled pot all these many years. Pressure cookers were not known for Grandmother. and world wide many people also still do not have pressure cookers.
My grandmother and my great grandmother (born 1900) both pressure canned. I know this because my 5 cousins and our 3 mothers all would go to my great grandmother's house together several times a year and she would teach us all how she put up her food. She lived to be 100 years old. I still use some of her jars. Just because your grandma didn't know about it doesn't mean anything really. I collect home preserving books and I have them all the way back to 1918 that suggest pressure canning low acid foods.
Yes, Pam…thank you so very much for helping everyone understand the science behind waterbath canning and pressure canning. You are the best, sweet friend.
Thank you so much! I watched carefully as you struggled to engage and use the Weston sealer. I could not get the Weston to work and had planned to return it to Amazon. My gosh, I got it to work after I saw the force that you had to use on it! No instruction book ever mentioned that! The power of a demonstration is invaluable, Thank you!
I feel like I have been to school to a science class, and Wow what a great lesson. Pam I truly enjoyed your knowledge and safety in canning. Thank you very much, and Jim the camera expert man. Blessings to you both !!! ✝️💟
I watched that just a week ago. Still wondering even though the Amish have done it for years. You are who I 'm learning from because you're thorough .Thank you, this video is amazing!
Thanks so much for your excellent explanation. I appreciate hearing the science behind the recommendations. It makes it easier to make an informed decision on the process I choose.
that was MAKE IT MAKE she's very informative , i just happened to watch her a few times last month, and it just happened to be what you're speaking of with the amish woman. You are our favorite and we try to not miss you and now I'm actually searching for Make it Make for more of her info thank you so much Pam and Jim for your never ending knowledge and willingness to share
Thank you Pam for this great scientific explanation for everyone to understand. I have gone many rounds with people that have supported the water bath method vs pressure canning. My water canner holds the same number of jars as my pressure canner. There's zero savings in time/ energy used or more jars processed. Makes much more sense to use a much safer and efficient method.
What in the wide world of sports??? Clearly you have no experience to speak of with water-bath canning. I don't EVER get my pressure-canner out of the box because I do NOT have the time in my day to babysit a pressure-canner for 90 minutes once it's up to pressure, much less the prep time to get the food ready and in the jars. Once you commit to the process, you are talking an EASY THREE FREAKING HOURS...and usually more!!! I have other things to do with my day...like commute an hour and a half one way...but to a job I LOVE!!! However...pressure-canning will have to wait until after I retire...and hope I still have a modicum of energy.
@@joannathesinger770 I'm not sure if your reply was geared towards myself or someone else. If it was me, well I've been canning with both methods for over 30 years. Pressure canning not as time consuming as you make it out to be. Once I've got it set up to pressure and start timing i reduce the heat to keep it around 12-13 psi. Then I find something to do in ear shot of the stove.
@@donaldcadwell3911 yes Donald I do the same . I bake something , clean the kitchen , I knit sitting in the living room from a spot where I can see my canner . So relaxing and I feel confident that the meat I serve is safe .
Thank you so much, this is why I love your channel! I really like the other lady's channel, and found her when I wanted to make pickled eggs (I store mine in the fridge, but thought it was interesting that she water baths hers). This was really helpful because I see a LOT of canning videos from other countries where they water bath meat regularly and it's been somewhat confusing to see. I love pressure canning and really dislike water bath canning. I couldn't imagine sitting over a pot of boiling water for HOURS on end, especially here in south Texas. So helpful!
I feel very good about you having an Amazon affiliation. I know that if I buy anything you have chosen, then I can trust it to be safe and useful. I appreciate that you are donating to charity too. So kind of you!
I'm in the UK and just researching into canning. I really enjoyed your video, thank you, I haven't seen anyone else explain the science behind canning like you have - it makes so much sense now 💓
This particular video broke it down into very easy understandable information. I was worried that my pressure canner would fail in an shtf situation and I wasn't sure what to do about it at that point. Thanks to your calculations I know that I can water bath for about 6 hours since I live between 1:00 and 2,000 FT elevation. I plan on using my pressure canner and using the processing times set out by the powers that be. But having a backup way to can certain things could possibly be a lifesaver in the future. I do think that dehydrating and smoking and salt curing are going to play a huge role. But having a secondary way preserve food without a pressure canner is a godsend thank you
I really want your Excel spreadsheet!! 😄 I love your videos. It’s like free college education. I love when you teach the science behind why the canning recommendations are made. Thank you! 😘❤️
Hi Rose I really enjoy all the information. I've been canning for 55 yrs. You are very respectful and with the things going on today,that's a real plus. So glad to finally know why,an how ,these numbers are attained. My with grew up in Alaska and I grew up in the PNW Forks. We are dehydrator ,freeze dryers ,and both type canners. Thank you so much for doing this,.Now I can explain this to my wife,or we can have coffee and watch the show. Carry on,God bless 🙌
When Pam started talking about 12 log algorithms I had a brief flashback to Statistical Analysis. I felt a slight facial tick and twitching in my left foot. I had to resist the urge to curl up in a fetal position. In all seriousness, fuel economy would have to be a factor if considering 3 or 4 hour water bath canning sessions.
Yes, to fuel economy and also to the time involved. i have decided to pressure can tomatoes this year , not because i don't think it is safe to water bath, but because it will be so much faster, less heat in the kitchen ( I think I saw 10 minutes versus 30 minute processing), less fuel. Balance everything,
You are an amazing teacher. At 72, I enjoy learning new things from sitting in your " class".You make sense in your explanations and have science behind what you say and not just giving us your opinion. Thank you for your help and allowing us to do things efficiently and keeping us safe. 😊
Same here . My grandma's green beans were my favorite . They were darker in color soft not mushy and had flavor . My job was washing the jars and lids and rings . Hot soapy water and no gloves or dishwasher . I don't know if they added vinegar as I was too short to help with the process . Safety always in the kitchen .So glad someone can explain the science behind it !
I really do appreciate the grace with which you answered this question. Even old canners like me learned a lot of science behind why USDA says this and that. Thank you.
I have my old gas range I have canned on for over 55 years with my 1940's canners, but in the past few years I have purchased stainless steel Induction compatible water bath canners. I am in MI with sea level around 900 and the Upper Peninsula above sea level. I love how I can control the boiling point at 5 degree increments for a steady hard or rolling boil and keep it accurate the whole time and the clear glass lids allow me to see whats going on continuously. I set my induction timer for 3 hours after the boil is rolling so I wont be strapped in the kitchen, also if I miss the alarm the jars will just sit in the bath and rest until I am able to check on them again. It's a win win with Induction water bathing for me. YOu are never too old to learn and I have learned a ton watching your videos, although I am a seasoned canner, you are a seasoned canner with the knowledge of science behind it. I watch what you do and listen to what you say. Thank you for the Old School Refreshment Courses, The Knew Technology, The Science behind the applications, Your Tried and True testing, Good or Bad and your never ending classy presentations, professionalism and of course your humor. Thank you for my favorite channel, I don't ever say much but when I do I try to make it honest.
So thankful for you and Jim and your dedication to the community. We are truly blessed to call you teacher and mentor. For us newbies, it makes a big difference to have somebody that we can look up to and help us through this process. I know this will be silly; but please take your arms and wrap them around you and squeeze real tight, your community is sending you air hug(s). ❤️❤️
This video was so interesting I couldn’t stop listening. It really held my attention. Thank you for the clear, concise and fair evaluation on this subject. I, too, had seen this same video and had many questions, so thank you again 😄
I am so grateful for this channel. I haven't canned anything yet. I've just begun gathering supplies and hoping to start in a month or two. The information given here has helped me make some great decisions, thank you! (residing at Elevation: 205 feet I have a 4 hour food for thought.) I love to listen to you. Thank you for sharing your knowledge with us. I treasure it. My mom pressure canned when I was young but wouldn't let me anywhere near the kitchen when she did so I never learned. She's been gone nearly 20 years now and I am just now looking to learn about it. I feel this is a trustworthy place to learn. Thankyou.
Pressure canning has terrified me. When I was a child, my Mom’s pressure cooker blew stew all over the ceiling. I am comfortable with water bath canning, but have so far resisted investing in a pressure canner, leaving my options for vegetable storage limited. After watching all your videos on botulism, I feel that I now truly understand the “why” and the “how”. I am grateful for your easy to understand explanations. Thank you!! Your videos are improving by leaps!
nowadays pressure canners have safety valves/buttons that will blow if the pressure gets too high so you don't have to worry about stew on the ceiling as long as you make sure the pressure vent under your weight is not clogged before you can anything
I had exactly the same circumstance. My mother was pressure canning and the lid blew completely off the pot toward the ceiling. It terrified me, and I have never pressure canned because of it...I have stuck to water bath canning and then freezing or dehydrating those foods which can't be water bathed.
@@katehite9551 Pressure cookers have improved since our mom’s days. The lid can’t come off. Liquid won’t come out if you follow a couple of simple rules. Iv been doing it for 55 years…no problems.
I have learned so much from you....the scientific explanations you provide are very helpful in understanding the canning process. There are plenty of youtube channels that give recipes, but you are the only one I have come across that explains exactly what is happening when we can and how to do it safely.
I'm new to water bath canning and have been viewing videos on this subject trying to get different perspectives on other's views. I had no idea of what would be involved in canning. I thought it would just be something as simple as cooking the food, putting in jars, and doing the water bath method. This lady takes it to a whole new level (at least for me). I never dreamed of what could be involved in the canning process, to make the food safe. I've learned that the time/temperature relationship, altitude and even barometric pressure all play a part. It's exciting to learn and am looking forward to canning. Thank you so much RoseRed Homestead !! Very informative !! A new subscriber to your channel.
I love how you and Jim present the science to us so we can understand. This is very good information for me to not take any chances with water bath canning or pressure canning. I wish I had your hair and shirt, your very stylish. Keep smiling both of you.
Thank you soooo much! You are such a treasure! Love that you know the science behind all this and that you bring things to light that I would not have thought about. I am definitely saving this video so I can calculate, as you did, before I can anything this season. Must get over my fear of pressure canning. I bought a brand new one last year and have not used it yet.
Pam this is the most comprehensive video on the topic anyone has done online that I have ever seen. Your explanation with the math and science to back it up makes the material very solid information. Excellent class on this topic. As you know, there is and always will be variables not explained plainly as to how the Mennonites and Amish communities do their food preservation. In these trying times of economic hardship people are grasping at how to feed and care for their family. Most were never taught to scratch cook, or prepare meals from the ground up- let alone preserve foods, by canning, dehydration or freezing. For them, all of this is a major challenge- and it is difficult to teach unless you start at a ground level. Well done on this material.
This video was one of the best videos I have seen. You have answered a very important question that was running around in my mind about water bath canning and the times of just 3 hours. I now know that the expense of a Pressure canning is worth the safety of my family. Your knowledge and explanation was perfect and easy to understand. Thank you!
I have not looked at you tube for canning ever. I am in a safe canning group on facebook and I know that there are so many ideas out there. I just found you from a comment and was pleased you follow the guidelines. Thanks for all you do.
Does the fact they add the vinegar to the veggies make a difference for the processing? I know it was mentioned that they add it and that acidic foods can be water bath canned, so I guess my question is does the vinegar raise it's ph level enough to aide in a allowing it to be water bath canned and for that length of time? Sorry newbie here 😁
That may be why The Amish here in Michigan don't have problems with there methods as well. They process their meat, vegetables & fruits in the same manner (water bath). The USDA simplified it so there would be fewer incidents. People do seem to hear what they want to hear. Thank you for explaining the scientific side of the equation! I've never really thought about whether or not we were at sea level or that it mattered. lol
I just wanted to say thank you Pam for your logical, scientific approach to canning. We all have to make our own decisions, but I'm very happy to know that you have the access to this information and share it with others to help people make better informed choices when it comes to the safety of their families. Thanks again. I really enjoy your food preservation videos on dehydrating, canning, etc.
I follow the thought that... Just because it's not the way you do it, doesn't mean it's the wrong way... it's just a different way. As long as it works out with the same results, it's OK to be different. 🙂
Love the science. It makes more sense to me than to follow anecdotes and stories. Especially when I'm relatively new to food preservation ideas. Thank you for your videos and your science based explanations!
I was just watching another video from another person talking about water bathing food and then I happened upon this one and I’m glad I did. I have been debating purchasing a pressure canner, and because they’re so expensive I have not done so yet. So glad I saw this.Thank you very much.
So love hearing your educational side of why n what we do in the world of preserving foods!! Keep it up!! I was never taught anything growing up n now 82 with great grandchildren am learning n helping together what is now very important to us all. GOD BLESS YOU.
another excellent well prepared presentation!!! I now fully understand the heat/time equation concerning canning of foods. Kudos to both Jim and you!!!!
Thank you for sharing this information I'm just about to start canning this started with canning and water bath canning freeze drying is out of my price range so I'm taking notes and learning everything I can. I absolutely love your channel and just subscribed to your other channel.
I rarely leave comments but I simply must tell you that I think you’re fabulous! My mom, a former teacher, watched one of your videos with me and said “That woman is a teacher”! She was 104 yo when she made that statement. She told me to “listen and learn” from your instructions. She’s passed on but I continue to listen and learn. I deeply appreciate your videos bc I never learned how to pressure can. ❤️
@@rlynnmiller5485 yes! There are people who can be taught how to instruct, but there are others who are just natural teachers. It’s kind of like the difference between arts and crafts. They’re both viable options. But with care almost anyone can be taught a craft. But you have to be born with the art.
I'm 72, my grand ma waterbathed everything even meat as did her mother, as did the earlier settlers, as they do around the world now, as do Amish, Mennonite and I as well. Fda use to do this in the 30s and 40s, they did not have pressure cookers in those days
Actually why don't you look up her channel it's called MAKEITMAKE... SHE HAS OVER 50,000 FOLLOWERS AND AN ENTIRE PLAYLIST WHERE SHE ACTUALLY PUT THE AMISH METHODS TO USE IN REAL TIME AND HAS AN ENTIRE SERIES OF VIDOES ON THE TOPIC!!! ALL PAM HAD TO DO WAS GO BACK OVER HER RUclips VIEWING HISTORY AND ACTUALLY SHARE THE LINK SO OTHERS CAN SEE HER SOURCE INSTEAD OF USING MAKEITMAKE AS TOOL TO STAND IN FRONT OF A CAMERA FOR A HALF AN HOUR AND TALK ABOUT IT! Usually I enjoy Pam's videos but this one trully shows the ethics of youtube content creators when they pretend to not know where they get their information from, so they can keep the views going on their own channel to fund themselves. Sorry Pam but it had to be said. Otherwise I like your channelbut I don't like how you went about this. And I won't apoligize for telling the truth, not to mention when content creators who DONT EVEN HAVE CONTACT WITH AMISH COMMUNITIES and choose to make video content on how they preserve food!! It's just not ethical to me. Sorry Pam but it had to be said. And if Pam was strict on sticking with the USDA recommendations then why make videos in the past auch as reusing canning lids that caused you to have someone else on youtube attack you? Should I mention Suttons Daze? Let's be real here. The way the Amish have done things has always been done and NOT EVERYTHING THE USDA RECOMMENDS IS NOT LAW!
thank you! this was most helpful - knowing the 'why' about the 'rules' helps immensely in understanding....you're a great teacher and I'm sure many/most of your students have you listed as their #1! :)
Pam, thank you for bringing the importance of science into light in canning and daily life. How do we, as women get younger women to embrace the sciences and not be afraid to learn? Again, I appreciate you and the effort you put into creating your channel.
I've been thinking on this as well. One thought I had was to host a food prep party and demonstrate some of the meals-in-jars recipes. They could take home a jar to try out. I've had some success with my busy daughter (she's a working mom of 3) with a similar - take it and try it process.
Thank you for all the science behind the data. I feel safer following your instructions over all others on RUclips because I don’t want to poison my family and I’ve seen some pretty scary stuff going on! Thank you!
I am a new follower here and also follow Make It Make along w Appalachian...Patara. I appreciate the kind way you explained the water bath issue and how you explained the math. I can easily see you are a good teacher! I enjoy the info from all of you content creators. I am ashamed to say I grew up on a farm but never learned canning but I am learning from all of you. Thank you for teaching us!
Shannan: Do not feel bad about not learning learning when growing up on a farm. But, as you wrote, you are now. My mother grew up on a far--during the depression--and did not learn how to can or cook very well. Thanks for watching our channel. Jim
Thank you so much for explaining. My 90 yr old mom doesn't understand why I prefer pressure canning. She says her mom water bathed everything. I just told her it was shorter and cooler in the kitchen.
I consider it a blessing to have run into your channel. I have watched most on your videos SEVERAL TIMES and i love your the way you explain processes and the "WHY ". I appreciate your knowledge and expertise on canning . I don't care to take too many " risks" in life. I am a Virgo and by nature will deeply analyze everything ,lol, before making decisions...and when i do, it's an informed decision... thanks for your time and devotion in educating those willing to learn 👍
Absolutely great information. I’ve been canning for years. Went to local County canners classes. Your way of teaching explains canning very well. Always leaning. Thank you.
Thank you Pam (and Jim)! I saw that video interview and ive seen many others as well using alternative methods. It is indisputable that regardless the method one chooses, the goal is safe and consistent results for ourselves and our families. I'm on board with safe USDA tested and endorsed scientific methods myself, but i certainly do not begrudge what others chose to do. I love that you were so compassionate and considerate of the choices others may make. I absolutely love all your posts and am giddy each time i learn something from you and Jim. Thank you and God bless you and Jim for all you are doing for everyone everywhere! ❤❤❤
Excellent! You are truly a gifted teacher and presented the heat/time relationship so very well. I now ask myself how adding acid affects the time. That is just my curiosity, not something I expect you to address, because I am perfectly happy pressure canning the foods that require it. I also wonder what green beans boiled for three hours would be like, but again that is just my curiosity and not something I will ever care enough about to test. I love the way you treated the fifth grade boy - how many (not so knowledgeable) teachers would have just told him that his method was wrong and forced him to change? Thanks again for all you do.
The c. Botulism does not do well in an acidic environment, ph below 4.6. It thrives at room temp in neutral or non-acidic environment, like a pantry. There it produces the botulism toxin. But if you boil the food for 10 min before eating, you denature, make of no effect, the toxin.
This video had me spell bound. I watched the video you referenced and came away from it with a 100 questions, and you answered every one of them! So yes, it can be safe "IF". And you explained the "if" in a crystal clear manner. So I come to the conclusion that this is a skill that I should know, JUST IN CASE I am ever unable to pressure can. It's a skill I would hope to never have to use, but as my grandparents used to tell me: "it's better to have something that you don't need than to need something that you don't have". And that applies equally well to a skill as it does to "things". I do not intend to begin waterbath canning anything that I have always pressure canned, but I have wondered before "what if there is no pressure canner available"? Do I just not can or do I use Plan B, the waterbath? If I am ever in the situation of being forced to Plan B, I want the effort to produce a safe product, and to know that it is safe. But I have no intention of, and do NOT want to spend hours babysitting boiling water unless it is the ONLY option as a last resort. At least now I know that it CAN be an option, if it is the only way, something I did not know before. So where can I get the excel formula to determine a safe time for my altitude? I would really, really appreciate it if you could point me to that. Thanks you very much.
My grandmother water-bathed outdoors in a cast iron kettle over an open flame. Once your fire is going, you only have to check on it once in a while. With a pressure-canner, you have to babysit that thing every minute of the 90 minutes of processing time.
@@joannathesinger770 You have to watch the water levels and if it gets low you have to add more boiling water. If it stops boiling you have to start timing it all over again to be safe.
I've also seen that video, and I know my grandparents did the same. However they lived up on the Canadian border in the Adirondacks. I'm pressure Canning for 2 reasons, I've got an electric pressure canner and it stops on its own, as well as safety. I could probably get away with water bathing using vinegar, but I'm not all that fond of everything tasting like sauerkraut. 🥴
I just have to say this video was amazing! Thank you so much for making the science easy to understand. I enjoy canning so much, but I am not willing to take a chance knowing my children will consume the food. I will do what I know is safe because that is what works for me.
You are such a lovely lady. This video took time to put together. Thank you for investing in educating us. I am one of those rebel canners but every time I venture into that territory I watch your videos and I have learned so much. ❤❤
With all due respect, the USDA rules do not apply to the rest of the world. I am Australian, with a Baltic heritage, we dont have pressure canners, - they are only available if importing from US. The recipe booklets I have for bottling, including meat and low acid foods, state the foods need a 2-4hr "bathing" time but also need to be heated thoroughly before consumption. Jams, Chutneys and relishes aren't water bathed at all, you put hot food into hot jars and then turn them upside down for 15mins to warm up the seal and that's it... Something else that has not been considered is the thickness of jar/glass that is being used, Ball/Mason is American, these are not readily available either, other countries have their own versions of preserving jars and may not be the same. I have Vacola jars and they are much thicker than Mason. The phrase REBEL canning is an American term, the rest of the world just call it preserving.
Thanks for sharing. This is an important point to make, not everyone in the world does things the way we do!
EXACTLY!!! That was how it used to be done here in the States, as well! I know my mother taught me to make jam, and we inverted the jars to create a vacuum. Worked every time!!!
My own Home Ec classes in the early 1970's--in Texas--taught that ALL home-canned foods had to be boiled for 10 minutes before consuming!!!
Interesting comment! Thank you for sharing.
@Kelly Garnet the USDA 🤣🤣🤣 ok much like the FDA not as much of a reliable source as you think. We should make informed decisions on our own. What this OP said still stands, regardless of your comment.
Very interesting
I'm in my 70s and water bath canning was how we did everything before mom was able to get a pressure canner. Quarts of green beans went into the huge oval copper boiler that was on the kerosene stove in the summer kitchen. They boiled for 4 hours. We lived at sea level in the Midwest. I think it held about 18 quart jars. We used rubber gaskets and zinc lids back then. Had very few failures but mom was always careful to check every jar she opened and throw out anything she thought was the least bit tainted. It was a very long day from picking the beans to breaking, washing, par boiling and getting them into the jars. The pressure canner certainly shortened the process. I'm still using the one I purchased in 1976.
Wow. Thats amazing. Listening to your story , i need to count my blessings . Thanks for sharing Rebecca.
LOVE LOVE LOVE to read family history comments like this!!! It helps 'preserve' the old ways that are still relevant and keep memories of better times alive.
I too am in my 70"s /. My Grandmothers both did a lot of canning. Zinc lids, rubber rings and blue jars. I still have a lot of those jars but only use them to store dry things so they don't have a chance of breaking during the canning process. I bought a presto pressure canner in the early `70's even though it was a huge expense. ate the time. One of my daughters has that now with a new gasket, pressure gauge . and rocker. I recently bought a piece of property and it had the same model pressure canner. New gasket etc. and a second daughter has a pressure canner also. I bought a new All American canner three or four years ago on a Black Friday sale (really good deal) and love it.
My mother was born in 1918, so spent some of her childhood and most of her adolescence in the depression. She was absolutely terrified of botulism, as so many people were sickened with it, and died. She was horrified when I learned to water bath can applesauce, peaches and pears for my young children. She recounted many stories of canned string beans sickening people. To this day, I believe it’s the reason I won’t eat string beans. It’s a blessing that we have these amazing pressure cooker canners that were not available during the depression. The progress in the education of how to can food safety is wonderful. I for one am going to use the safest canning methods available that our ancestors would have been delighted to have. People like Pam, who is a PHD, and versed in science, is who I intend to listen to and follow. Thanks Pam and Jim🌹- Nora
@@noracharles80 My mother was born in 1918 also. I'm so grateful for all the great information Pam and Jim share with us.
I love the way you’ve explained this without any criticism of the vlogger or the Amish ways. You were very respectful while imparting the science involved. Thank you.
Vikkie: Thank you so much 🙂 Jim
@@RoseRedHomestead Hello Rose! Could you provide a link to the spread sheet you mentioned for calculating time required to achieve 12 log reduction of botulism? I tried googling but didn't find that... Thanks!
Trust the USDA? 😂😂😂 I trust government entities as much as a starving grizzly bear!
Exactly! Look at the "science" being done the last few years! I trust the hungry bear more than recent "science".
Like when they tell us it’s ok to drink dirty tap water… I’ll stick to what’s worked for generations 🙌🏼
The science says the starving grizzly bear is dangerous, real life says, not if your the second guy down the trail, its actually not dangerous at all.
When it comes to medicines and vaccines we certainly cannot trust the FDA or government. They WANT us sick with diseases they “manage” and make money from. Look how many people die from
New drugs released on a regular basis - they release all sorts of drugs and products and the testing is done on the general
Public who assume it’s safe since it’s FDA regulated. All FDA regulated means is that the likelihood of it killing you right away are not too high and that they make money off it - like 2000% what it is worth. But overtime in their experiments people do die and get other ailments that they track for about 7-10 years. That’s why we see all the lawsuits . USDA doesn’t make money off us if we eat bad food so they just give us basic food handling instructions but boy the government and FDA and all those entities LOVE us being sick
The channel name is MAKEITMAKE by Leilani. I love her stuff from the Amish interview and the other stuff she puts out there. The "rebel" canning idea was so cool.
I love that her channel!
I love her channel also. The Amish are very healthy and apparently not dying of food poisoning. I will follow their advice.😉
She amazing I water bath everything 😂😂😂😂😂 I still alive
Our ancestors in Mexico didn’t have all these expensive and fancy pressure cookers. My grandma and aunties all did WB..
@@carmendoyle9786 what brand of lids and jars do you use? Does it matter ? I have the Ball I got from Walmart.
This is absolutely one of your best videos, in my opinion. Your answers don't give in to either the extreme "safe canners" or the "rebel canners" and are able to really help with your scientific knowledge. Thank you very much.
Wow, thank you! I really appreciate that analysis and your kind words.
I one ate a can of Spagetti Os with meatballs while babysitting when I was15. When I got home later that night, my stomach was painfully bloated and I wound up with projectile vomiting. Never ate that again. I don't know if that was Botulism or not but boy, was I sick! I saw the video and immediately thought, "Interesting, gonna see what RoseRed has to say". I've only processed meat once so far and it didn't sound right to me. I've seen other RUclipsrs jumping on the bandwagon. I think it's irresponsible to tell others its okay to do something that can have VERY SERIOUS CONSEQUENCES, even with a disclaimer. My only question...why don't the Amish get sick/die from it? Well, maybe they do....very infrequently, which goes along with it being a rare occurrence normally. Who knows (shrug). I figure it this way. Why take the chance? If the SHTF and no pressure cookers were to be had; had no other ways to preserve; and I had to absolutely water can things to keep from starving then MAYBE I would I would water bath everything if I had the fuel to keep water boiling for 3+ hours. Where I am, I'd much rather use the fuel for heat in the winter than boiling water for hours.
Oh boy Ms. RoseRed I sure do wish I had you as a math teacher when I was a kid!! You are an excellent teacher, thank you!
@@RoseRedHomestead Me too! I think this is one of your most informative videos! Others can teach recipes and how to pressure can; and I had seen the video about the Amish woman. I thought maybe they grew their food in a safer manner, but I wanted to learn more. I'm in that 1st thousand feet of elevation, but even at that I'd probably prefer 4.5 hrs of water bathing to be safe. And that's a lot of fuel and watching. I'm glad I bought a pressure canner!
@@merryheart443 P 9
"Make It Make" is the channel that is showing the Amish canning practices. I like her. I like old proven canning & USDA approved canning. I do both.
Just stumbled on "Make it Make" today, very interesting videos.
I just found her too!!!
I absolutely love her Before pressure pots came out that's the way they did it The government isn't always right as a matter of fact the government is most of the time wrong I wouldn't trust the FDA if my life depended on it. They are the same people that's giving monsantos a go to poison us everyday with our food . My kitchen my rules my body my choice remember that line mama that line cause I do
The Amish have survived for a very long time. Also if your watching how countries overseas do it, mainly in the countryside they water bath everything too. Cleanliness is a must. Even with pressure canner if your not doing it with keeping everything clean you can still introduce unwanted germs. I have no problem doing the Amish canning. But like anything, clean all tools, use good vegetables and meats.
The rest of the World don’t know about pressure canning and they survived to this day.
I actually ran into that same video the other day!!! AND immediately thought of you! Because if you were to see it, you would be researching like a busy bee! In which you did!!! You are such a beautiful woman and are like mother /grandma figure to a lot of us! Thank you sooo much for all your great information! You actually started me into all this! Got a beautiful garden going. Dehydrating for hard times and now going to start canning so my family can survive when times get tough! God bless you gorgeous!❤
Tiffany: Thank for for the kind coomments. JIm
Sister too!
@@RoseRedHomestead I agree! I just love you and this channel. I'm so grateful for you. You must have been inspired to make this channel because I feel very inspired to begin prepping and your channel has been so incredibly helpful for me! Thank you, thank you!
Wow! Your story about the children using different methods to come up with the same outcome brought a smile to my face! When I was in school I often times did things differently and ended up with the same answer, but I’d end up getting a big fat ZERO on my papers because I didn’t “show my work the correct way”. You’re such an incredible teacher!
I once did math homework with my Father (He was incredible at math) and got every answer correct but when I got my paper back, I had an "F" because it wasn't done "the right way" which took 5-6 steps for a 2 step problem ... the only time my Father ever went ballistic on a teacher... how can it be wrong when the answers are right????
Your so right. My son did algebra in his head and didn't know how to show that on paper. So a big fat F I was infuriated with the school. Teachers need to teach the way kids learn.
My son was like that...even in College he was allowed to do math without the steps. In 2nd grade, the teacher understood he was a genius. It went into his paperwork that he didn't ever have to do steps!
I know what you mean.
@@klcpcaI had that issue too.
I love this lady. 💚
I'm from Germany, pressure canning is quite unknown here. Our preserving guideline is "Weck" - Pam you know the Weck jares yourself. We use these jars together with rubber seals.
Meat has had a different - much smaller - role in the diet for many decades than it has in the States.
Certain vegetables, such as beans, are recommended to be cooked twice, 24 hours apart. Germany is a small country, we don't have such huge differences in altitudes. Hygiene is absolutely important, of course. Also, don't forget to boil the food for 10 minutes after opening the jares. These 10 minutes will destroy any bortulism that may be present.
Love the weck jars ❤
I'm just curious, can you provide a link for German canning standards? Can't seem to find anything specific to other nations. Sometimes our laws are overly cumbersome when much easier processes are available elsewhere. Would love to know more. I'll likely still pressure cook/water bath when warranted but my curiosity is killing me!
@@MaN-pw1bn My kitchen Tanja on RUclips is a channel I follow. She does water bath canning and home made remedies for different ailments and conditions.
I grew up in FL and my grandma's water-bath canned . When I was 14 my aunt got a metal canner it required .y uncle to help with the sealing. It needed upper body strength . We were taught to always boil the same . No one ever got sick unless it was from overeating ! 🤣
@@teyannadean4915 TYTY!!!!
Your story of the 'Mexican' math reminded me of my experience with the new math many years ago. I didn't understand it, nor did my father. He explained 'his way' of coming to the right answer which made sense to me. The teacher however, would not accept that I had not done it HER way. If only my teacher had been like you, open minded and interested. Thank you for your videos....I truly enjoy them.
Yes I had a teacher whose students I inherited that taught them a totally odd way of division. I was charged with changing their ways. It was tough. My thought was who cares as long as they are getting the right answers but my principal did not agree. The teacher was still there when I left , gotta love the education system.
Are you referring to Counting it forward? Yes I hated that! The actual exercise took so much more work it was tiresome! My daughter's teacher was just as firm with us, she had to do it HER WAY. So I told my daughter to do it both ways on paper until the teacher got the message! She did & eventually stopped forcing her to do the maths on the paper!Lol 😂
WHAT DOES ONE DO WHO IS SEVERELY ALLERGIC TO RUBBER?
@@charleyb8423 Use products with silicone. Most jars on the store shelf uses lids with silicone for the seal. You can buy canning lids with silicone instead of the rubber.
I can’t believe the timing of me getting your notification. I just love when I see a notification from you. My Nana who raised me and taught me everything is in end stage dementia, it’s been years now of not having her to teach me. As my family grew I deeply regretted not writing everything down. You show us with love, and safety always. I appreciate you as I know many of us do. I was so saddened before an here I was browsing eBay, Amazon, fb market place, because I have not received my nesco smart canner 9.5 I ordered back in December I found out today they have absolutely no way to get me another. I won’t mention the store chain, but it’s not a wal mart of target. This is a large home store like bed bath beyond type. The first shipment to their store of my canner the package was damaged, so they couldn’t let me pick it up, an now it’s lost never left the last location it was in New Jersey distribution center. I have been so upset today because everyone keeps telling me just water bath can it you don’t have to worry about watching it as closely. I just don’t have anytime to watch the pressure canner or listen to the sounds as I added the weights you told us about. I use to easily have my canning days, but I have a lot of on my plate now compared to before that takes a lot of time. My nana who’s 94 was raised on a farm did everything like the Amish but she adapted to adding pressure canning. I don’t know if I feel safe with water bath canning, so thank you so much. If I can’t locate a nesco or Carrie I have to figure out someway, to can without the pressure gauge constant monitoring. They are selling them now for hundreds I was on browsing when your notification popped up, it was $120 when I purchased mine 🥺 now even amazing has some for $500 😳 it’s awful. Thank you rose this was perfect timing, because I need to find ways to just get it down We all have our struggles. I’ll be great full I have such harvest to can, an so much meat, I have 7 mouths now to feed instead of worrying how will I have time, I will make time, 🙏 god bless much love - Charity Ann ( by the way I love your hair do you look beautiful)
Same!
Me Too! 😊
We do hope- that things get better for you soon. You and your family are in our prayers.
@@OldSchoolPrepper Pam has addressed electric pressure canners in length. They aren't approved by the USDA because they have never been tested. There is no money for testing.
Blain’s Farm and Fleet had presto digital electrical pressure canner not too long ago on their online store, perhaps farm stores like that might be what you could like at for the electrical canner you want. Yes they are all pricey now. I feel the price of meat will even out the hefty initial price tag. Rose Red did a video on the presto digital. I understand that people were peeved presto seemed to put a usda seal of approval on their canner, but I gave presto a pass when i realized there was Never going to be a seal of approval for the usda on any of the new electric canners no matter how good they end up being .
I have a 1926 Ball canning book. Everything used to be waterbathed. Low acid items were mostly 3 hours. I wouldn’t even go there, but I guess that’s all they had. This was my grandmother’s book. When I was a child , my mother used a Conservo canner. And she cooked the green beans 3 hours. She did meat too. Luckily none of us got sick.
Exactly! People used to smoke cigarettes and think nothing of it. Of course it was safe! It's one of nature's products and my great parents were smoking from 12 years old! Then science confirmed cigarette smoke contains literally thousand of chemicals that cause cancer. People can still smoke and some have long lives. Others might get cancer, discover it early, and survive. Others will die. Seems to me (to a much lower degree of course) it's tge same with rebel canning. You and for family might he fine for years and years. But it only takes one piece of bad luck.
I have never commented on a video before, but this was so well done I had to say thank you. I love love that you explained the true science behind the process and left it to each individual to make their own decisions. So tastefully done. Please keep making videos like this so those without your knowledge to test and analyze things can make informed decisions about their family's food processing techniques and storage.
This presentation is by far and away the best video you've done to date, IMHO. When combined with the myriad of other fabulous info you've provided, I feel completely empowered making important decisions about my food preservation. Most importantly, you've demonstrated how to apply common sense, sound reasoning, and science to knowing how to ask the right questions and where to begin finding answers. Understanding and knowledge go hand in hand. I love the way you teach! You are NOT an insufferable know-it-all. I love that so much. You are simply the best resource anywhere. Thank you so very much for this explanation. Amazing...
I couldn't have said it better! I have learned so much & feel more confident because of her teachings. I value every minute of it!
If I had had you as my science teacher, I definitely would have paid closer attention! Thank you so much for clear explanations of the “why” things are done they way they are!!
Home econ too.
Would you? She had the jabs. Not too smart.
I am loving the flowers that you have on your counter for us to enjoy while we watch! I know they are blessing you each day as well. Flowers make the heart happy!
Thank you. Jim brought those home to me a couple of days ago. It always makes me so happy!
I’ve learned so much. I really appreciate the care and fairness with which you made this video. You are a true professional and have so much knowledge to share. We truly appreciate you and Jim for your tireless efforts to educate the community.
I really appreciate you taking the time to analyze this for us. While we may not use it for a standard canning practice it is good to know that it may be used in an emergency situation, even if the boiling time is extreme, it can be done safely.
I started canning 47 years ago, and often shared chutneys, jams, and jellies with co-workers. Recently, one of them came to me asking about where to purchase lids. Then she told me that she was going to water bath chicken. When I informed her that meats needed to be pressure canned, she responded that she had an old family recipe that worked. Yikes! I pondered what could make that safe. I had heard about places in Europe where low-acid food is canned outside all day long, Boiling for 10 minutes is supposed to kill bacteria. Could botulism possibly be destroyed by doing that? I decided I needed to ask my favorite professor (you) how this happens. Marvelously for me, you detailed all this beautifully in this episode! Thank-you for providing the scientific background that helps us understand the "whys" of safe food preservation. BTW, the roses are gorgeous, and so is your hair. You look fabulous with those curls.
She truly is a treasure.
I have seen videos from places like Azerbaijan where they make all sorts of things in big jars and compotes. But none of these are under water. It scares me to no end. All the hard work in preparing all that food. So far they are ok. I just say good for them... but sorry, no thanks. I enjoy those videos, but some things in cooking are a bit concerning. 😉
I water bath meat for 3 hrs. I cook it completely first! I may loose a 1 jar over the year on the shelf. Most of the time if I rush my seal rings and don't boil them long enough or clean the rim well, a jar may not seal. Mom always said to me, government instructions are fine and dandy, but remember, acid foods must be boiling inside the jar before a seal will form properly. Non acid foods must cook for a minimum of 3 hrs and be boiling inside the jar.
Boiling for 10 minutes breaks down the botulism toxin, it does not kill the bacteria itself. The bacteria is harmless to you. It's is normally dormant, living in a endospore, until it meet 3 conditions. Moisture, Lack of Oxygen, and Low Acidity. Then it wakes up and start eating an pooping. The poop is the poisonous part.
It’s very challenging to try and update safe canning info to family or friends if they are entrenched in what they feel has worked successfully. These old timey ideas may have been used with no serious consequences and ingrained, because that is how Granny, Mom, Aunt so-in-so did it. Hey, there was a time when people didn’t believe in germs. Move on and up, not for egos sake, but for your family. Keep your preserved food safe and healthy. Pam is my go to person. 🌹- Nora
Oh my. I am beyond impressed and grateful. Your teaching ability is incredible, and I find myself understanding a complex topic in a way that is clear and exciting. It is your excitement in science that comes through and is infectious. Thank you so much!
My grandmother, my mother, canned in water bath method for decades. All of their vegetables, beef, chicken, venison were water bathed. Never was there a case of botulism ever. I have canned in wather bath ever since I was 21 yrs old... I'm 74 now. Never have I had a case of it. the water bath is in a covered pot with lid. I've used the same old blue enameled pot all these many years. Pressure cookers were not known for Grandmother. and world wide many people also still do not have pressure cookers.
At what altitude did you live?
My grandmother and my great grandmother (born 1900) both pressure canned. I know this because my 5 cousins and our 3 mothers all would go to my great grandmother's house together several times a year and she would teach us all how she put up her food. She lived to be 100 years old. I still use some of her jars. Just because your grandma didn't know about it doesn't mean anything really. I collect home preserving books and I have them all the way back to 1918 that suggest pressure canning low acid foods.
@@jenniferstephenson I have early preserving books that all preserve before the 1800’s
@@jenniferstephenson She said the pressure cookers were not known to her - she didn't say they did not exist.
Thats great, im sure everything after the 1900s is lies @Sabbathissaturday
Pam I absolutely love your scientific approach to everything you present to us!
Yes, Pam…thank you so very much for helping everyone understand the science behind waterbath canning and pressure canning. You are the best, sweet friend.
Thank you so much! I watched carefully as you struggled to engage and use the Weston sealer. I could not get the Weston to work and had planned to return it to Amazon. My gosh, I got it to work after I saw the force that you had to use on it! No instruction book ever mentioned that! The power of a demonstration is invaluable, Thank you!
I feel like I have been to school to a science class, and Wow what a great lesson. Pam I truly enjoyed your knowledge and safety in canning. Thank you very much, and Jim the camera expert man. Blessings to you both !!! ✝️💟
I know!!!
I watched that just a week ago. Still wondering even though the Amish have done it for years. You are who I 'm learning from because you're thorough .Thank you, this video is amazing!
Wow, thank you!
Reality bats last. Amish methods either work or they don't. It appears they do.
Thanks so much for your excellent explanation. I appreciate hearing the science behind the recommendations. It makes it easier to make an informed decision on the process I choose.
that was MAKE IT MAKE she's very informative , i just happened to watch her a few times last month, and it just happened to be what you're speaking of with the amish woman. You are our favorite and we try to not miss you and now I'm actually searching for Make it Make for more of her info thank you so much Pam and Jim for your never ending knowledge and willingness to share
I know exactly the channel that you talking about….Even my husband says……I only Trust 🌹 Thank You for all you do! Sooooo Appreciated!
Thank you to you and your husband both!
Your concern is wonderful and your gentle way of explaining is such a blessing. Thank you so much.
Thank you Pam for this great scientific explanation for everyone to understand.
I have gone many rounds with people that have supported the water bath method vs pressure canning.
My water canner holds the same number of jars as my pressure canner.
There's zero savings in time/ energy used or more jars processed.
Makes much more sense to use a much safer and efficient method.
What in the wide world of sports??? Clearly you have no experience to speak of with water-bath canning.
I don't EVER get my pressure-canner out of the box because I do NOT have the time in my day to babysit a pressure-canner for 90 minutes once it's up to pressure, much less the prep time to get the food ready and in the jars. Once you commit to the process, you are talking an EASY THREE FREAKING HOURS...and usually more!!! I have other things to do with my day...like commute an hour and a half one way...but to a job I LOVE!!! However...pressure-canning will have to wait until after I retire...and hope I still have a modicum of energy.
@@joannathesinger770
I'm not sure if your reply was geared towards myself or someone else.
If it was me, well I've been canning with both methods for over 30 years.
Pressure canning not as time consuming as you make it out to be.
Once I've got it set up to pressure and start timing i reduce the heat to keep it around 12-13 psi.
Then I find something to do in ear shot of the stove.
@@donaldcadwell3911 yes Donald I do the same . I bake something , clean the kitchen , I knit sitting in the living room from a spot where I can see my canner . So relaxing and I feel confident that the meat I serve is safe .
Bless your heart! I appreciate your objectivity.
Thank you so much, this is why I love your channel! I really like the other lady's channel, and found her when I wanted to make pickled eggs (I store mine in the fridge, but thought it was interesting that she water baths hers).
This was really helpful because I see a LOT of canning videos from other countries where they water bath meat regularly and it's been somewhat confusing to see. I love pressure canning and really dislike water bath canning. I couldn't imagine sitting over a pot of boiling water for HOURS on end, especially here in south Texas. So helpful!
I feel very good about you having an Amazon affiliation. I know that if I buy anything you have chosen, then I can trust it to be safe and useful. I appreciate that you are donating to charity too. So kind of you!
I'm in the UK and just researching into canning. I really enjoyed your video, thank you, I haven't seen anyone else explain the science behind canning like you have - it makes so much sense now 💓
This particular video broke it down into very easy understandable information. I was worried that my pressure canner would fail in an shtf situation and I wasn't sure what to do about it at that point. Thanks to your calculations I know that I can water bath for about 6 hours since I live between 1:00 and 2,000 FT elevation. I plan on using my pressure canner and using the processing times set out by the powers that be. But having a backup way to can certain things could possibly be a lifesaver in the future. I do think that dehydrating and smoking and salt curing are going to play a huge role. But having a secondary way preserve food without a pressure canner is a godsend thank you
just a tee hee. I heard the "powers that be" referred to the "powers that shouldn't be" recently. And yes, the backup plan is so good to know.
I really want your Excel spreadsheet!! 😄 I love your videos. It’s like free college education. I love when you teach the science behind why the canning recommendations are made. Thank you! 😘❤️
Hi Rose I really enjoy all the information.
I've been canning for 55 yrs.
You are very respectful and with the things going on today,that's a real plus.
So glad to finally know why,an how ,these numbers are attained.
My with grew up in Alaska and I grew up in the PNW Forks.
We are dehydrator ,freeze dryers ,and both type canners.
Thank you so much for doing this,.Now I can explain this to my wife,or we can have coffee and watch the show.
Carry on,God bless 🙌
When Pam started talking about 12 log algorithms I had a brief flashback to Statistical Analysis. I felt a slight facial tick and twitching in my left foot. I had to resist the urge to curl up in a fetal position. In all seriousness, fuel economy would have to be a factor if considering 3 or 4 hour water bath canning sessions.
You meant to say sadistics right?
My hubby teaches statistical analysis and my reaction is just like yours! LOL
I had a similar reaction when the word logarithm was spoken! Hahaha
Yes, to fuel economy and also to the time involved. i have decided to pressure can tomatoes this year , not because i don't think it is safe to water bath, but because it will be so much faster, less heat in the kitchen ( I think I saw 10 minutes versus 30 minute processing), less fuel. Balance everything,
Your time has value too. LOL, I know where you're coming from with the numbers; eyes glaze over and body tics and twitching.
You are an amazing teacher. At 72, I enjoy learning new things from sitting in your " class".You make sense in your explanations and have science behind what you say and not just giving us your opinion. Thank you for your help and allowing us to do things efficiently and keeping us safe. 😊
I agree a Pennsylvania Dutch Grandma here love learning always 🙏🙏🙏👍👍👍🇺🇸🇺🇸🇺🇸
Same here . My grandma's green beans were my favorite . They were darker in color soft not mushy and had flavor . My job was washing the jars and lids and rings . Hot soapy water and no gloves or dishwasher . I don't know if they added vinegar as I was too short to help with the process . Safety always in the kitchen .So glad someone can explain the science behind it !
I really do appreciate the grace with which you answered this question. Even old canners like me learned a lot of science behind why USDA says this and that. Thank you.
Glad it was helpful!
I have my old gas range I have canned on for over 55 years with my 1940's canners, but in the past few years I have purchased stainless steel Induction compatible water bath canners. I am in MI with sea level around 900 and the Upper Peninsula above sea level. I love how I can control the boiling point at 5 degree increments for a steady hard or rolling boil and keep it accurate the whole time and the clear glass lids allow me to see whats going on continuously. I set my induction timer for 3 hours after the boil is rolling so I wont be strapped in the kitchen, also if I miss the alarm the jars will just sit in the bath and rest until I am able to check on them again. It's a win win with Induction water bathing for me. YOu are never too old to learn and I have learned a ton watching your videos, although I am a seasoned canner, you are a seasoned canner with the knowledge of science behind it. I watch what you do and listen to what you say. Thank you for the Old School Refreshment Courses, The Knew Technology, The Science behind the applications, Your Tried and True testing, Good or Bad and your never ending classy presentations, professionalism and of course your humor. Thank you for my favorite channel, I don't ever say much but when I do I try to make it honest.
Wow, thanks for doing all that homework for us, I feel blessed to have you guiding us through the canning and preserving world.
So thankful for you and Jim and your dedication to the community. We are truly blessed to call you teacher and mentor. For us newbies, it makes a big difference to have somebody that we can look up to and help us through this process. I know this will be silly; but please take your arms and wrap them around you and squeeze real tight, your community is sending you air hug(s). ❤️❤️
Wow, thank you! We appreciate that.
This video was so interesting I couldn’t stop listening. It really held my attention. Thank you for the clear, concise and fair evaluation on this subject. I, too, had seen this same video and had many questions, so thank you again 😄
I am so grateful for this channel. I haven't canned anything yet. I've just begun gathering supplies and hoping to start in a month or two. The information given here has helped me make some great decisions, thank you! (residing at Elevation: 205 feet I have a 4 hour food for thought.) I love to listen to you. Thank you for sharing your knowledge with us. I treasure it. My mom pressure canned when I was young but wouldn't let me anywhere near the kitchen when she did so I never learned. She's been gone nearly 20 years now and I am just now looking to learn about it. I feel this is a trustworthy place to learn. Thankyou.
She is the BEST! Trust her!
Living in Alberta, Canada at 3,000ft I would have to boil green beans for 9hours! Thank you for the great info.
It's not true.
@@silviamagda In order to meet the safety guidelines, it would be. Thankfully, I add vinegar and waterbath my green beans.
@@gloriaroth8123 guidelines from the usda? 😂
@@silviamagda mine are from Canada
Pressure canning has terrified me. When I was a child, my Mom’s pressure cooker blew stew all over the ceiling. I am comfortable with water bath canning, but have so far resisted investing in a pressure canner, leaving my options for vegetable storage limited. After watching all your videos on botulism, I feel that I now truly understand the “why” and the “how”. I am grateful for your easy to understand explanations. Thank you!! Your videos are improving by leaps!
nowadays pressure canners have safety valves/buttons that will blow if the pressure gets too high so you don't have to worry about stew on the ceiling as long as you make sure the pressure vent under your weight is not clogged before you can anything
I love my American brand canner and feel very safe because of the screw locking system similar to lug nuts on a car tire.
I had exactly the same circumstance. My mother was pressure canning and the lid blew completely off the pot toward the ceiling. It terrified me, and I have never pressure canned because of it...I have stuck to water bath canning and then freezing or dehydrating those foods which can't be water bathed.
Fran have you thought of a electric pressure canner. Just press the button and let it go.
@@katehite9551 Pressure cookers have improved since our mom’s days. The lid can’t come off. Liquid won’t come out if you follow a couple of simple rules. Iv been doing it for 55 years…no problems.
You are an invaluable resource on my canning journey. Thank you so much for the time and effort you devote to teaching us the safest way
Thank you so much for taking the time to keep us informed. It's about enjoying our food, but being mindful and safe. 🌻
I'm in my 70s, and you have proven I'm never too old to learn. You are a great educator. Thank you for the content that you share with us.
I have learned so much from you....the scientific explanations you provide are very helpful in understanding the canning process. There are plenty of youtube channels that give recipes, but you are the only one I have come across that explains exactly what is happening when we can and how to do it safely.
I'm new to water bath canning and have been viewing videos on this subject trying to get different perspectives on other's views. I had no idea of what would be involved in canning. I thought it would just be something as simple as cooking the food, putting in jars, and doing the water bath method. This lady takes it to a whole new level (at least for me). I never dreamed of what could be involved in the canning process, to make the food safe. I've learned that the time/temperature relationship, altitude and even barometric pressure all play a part. It's exciting to learn and am looking forward to canning. Thank you so much RoseRed Homestead !! Very informative !! A new subscriber to your channel.
it can be as simple or as complicated as you wish to make it. Some people feel safer with complication, lmao
I love how you and Jim present the science to us so we can understand. This is very good information for me to not take any chances with water bath canning or pressure canning. I wish I had your hair and shirt, your very stylish. Keep smiling both of you.
Thank you soooo much! You are such a treasure! Love that you know the science behind all this and that you bring things to light that I would not have thought about. I am definitely saving this video so I can calculate, as you did, before I can anything this season. Must get over my fear of pressure canning. I bought a brand new one last year and have not used it yet.
Pam this is the most comprehensive video on the topic anyone has done online that I have ever seen. Your explanation with the math and science to back it up makes the material very solid information. Excellent class on this topic. As you know, there is and always will be variables not explained plainly as to how the Mennonites and Amish communities do their food preservation. In these trying times of economic hardship people are grasping at how to feed and care for their family. Most were never taught to scratch cook, or prepare meals from the ground up- let alone preserve foods, by canning, dehydration or freezing. For them, all of this is a major challenge- and it is difficult to teach unless you start at a ground level. Well done on this material.
Mary. What a wonderful comment. Just lovely.
This video was one of the best videos I have seen. You have answered a very important question that was running around in my mind about water bath canning and the times of just 3 hours. I now know that the expense of a Pressure canning is worth the safety of my family. Your knowledge and explanation was perfect and easy to understand. Thank you!
Hope: We are happy it was helpful! Thanks for watching our videos. Jim
I have not looked at you tube for canning ever. I am in a safe canning group on facebook and I know that there are so many ideas out there. I just found you from a comment and was pleased you follow the guidelines. Thanks for all you do.
Does the fact they add the vinegar to the veggies make a difference for the processing? I know it was mentioned that they add it and that acidic foods can be water bath canned, so I guess my question is does the vinegar raise it's ph level enough to aide in a allowing it to be water bath canned and for that length of time? Sorry newbie here 😁
Yes, and salt in the green beans in the water bathing method.
That may be why The Amish here in Michigan don't have problems with there methods as well. They process their meat, vegetables & fruits in the same manner (water bath). The USDA simplified it so there would be fewer incidents. People do seem to hear what they want to hear. Thank you for explaining the scientific side of the equation! I've never really thought about whether or not we were at sea level or that it mattered. lol
I just wanted to say thank you Pam for your logical, scientific approach to canning. We all have to make our own decisions, but I'm very happy to know that you have the access to this information and share it with others to help people make better informed choices when it comes to the safety of their families. Thanks again. I really enjoy your food preservation videos on dehydrating, canning, etc.
I saw the video you are referring to and I'm SOOOO happy you addressed this!!! Thank you so much for this incredibly helpful information.
I follow the thought that... Just because it's not the way you do it, doesn't mean it's the wrong way... it's just a different way. As long as it works out with the same results, it's OK to be different. 🙂
Pressure canning is mostly unknown in Europe. People have always water bath can here. I don't understand the fear that americans have about canning.
I wish there were more professors out there like you! So well explained. Thank you!
Respect! Thank you that you share your knowledge with us!
Love the science. It makes more sense to me than to follow anecdotes and stories. Especially when I'm relatively new to food preservation ideas. Thank you for your videos and your science based explanations!
I was just watching another video from another person talking about water bathing food and then I happened upon this one and I’m glad I did. I have been debating purchasing a pressure canner, and because they’re so expensive I have not done so yet. So glad I saw this.Thank you very much.
Debra: Sometimes, sorting out the pros and cons take a while. Jim
So love hearing your educational side of why n what we do in the world of preserving foods!! Keep it up!! I was never taught anything growing up n now 82 with great grandchildren am learning n helping together what is now very important to us all. GOD BLESS YOU.
Your explanations really help me to understand why it is so important to follow the USDA guidelines. Thank you for this video.
another excellent well prepared presentation!!! I now fully understand the heat/time equation concerning canning of foods. Kudos to both Jim and you!!!!
I wish I had you for a science professor when I was a student!
Love the videos, I'm learning so much! Thank you!
I would have loved her as my science and chemistry teacher
Thank you for appreciating every culture. God bless you
So nice of you! You are very welcome.
Thank you for sharing this information I'm just about to start canning this started with canning and water bath canning freeze drying is out of my price range so I'm taking notes and learning everything I can. I absolutely love your channel and just subscribed to your other channel.
Welcome to canning! Thanks for choosing to subscribing our channel. We look forward to readding about your canning successes. Jim
I rarely leave comments but I simply must tell you that I think you’re fabulous! My mom, a former teacher, watched one of your videos with me and said “That woman is a teacher”! She was 104 yo when she made that statement. She told me to “listen and learn” from your instructions. She’s passed on but I continue to listen and learn. I deeply appreciate your videos bc I never learned how to pressure can. ❤️
A teacher can always spot another teacher!
@@rlynnmiller5485 yes! There are people who can be taught how to instruct, but there are others who are just natural teachers. It’s kind of like the difference between arts and crafts. They’re both viable options. But with care almost anyone can be taught a craft. But you have to be born with the art.
🙏❤🙏
I'm 72, my grand ma waterbathed everything even meat as did her mother, as did the earlier settlers, as they do around the world now, as do Amish, Mennonite and I as well. Fda use to do this in the 30s and 40s, they did not have pressure cookers in those days
Thank you for this video! I appreciate understanding the science behind decisions I need to make for my family’s safety!!
Big help!...I saw that same video and had concerns ...thanks for making it plain!!
No problem 👍. Glad it was helpful.
Actually why don't you look up her channel it's called MAKEITMAKE... SHE HAS OVER 50,000 FOLLOWERS AND AN ENTIRE PLAYLIST WHERE SHE ACTUALLY PUT THE AMISH METHODS TO USE IN REAL TIME AND HAS AN ENTIRE SERIES OF VIDOES ON THE TOPIC!!! ALL PAM HAD TO DO WAS GO BACK OVER HER RUclips VIEWING HISTORY AND ACTUALLY SHARE THE LINK SO OTHERS CAN SEE HER SOURCE INSTEAD OF USING MAKEITMAKE AS TOOL TO STAND IN FRONT OF A CAMERA FOR A HALF AN HOUR AND TALK ABOUT IT! Usually I enjoy Pam's videos but this one trully shows the ethics of youtube content creators when they pretend to not know where they get their information from, so they can keep the views going on their own channel to fund themselves. Sorry Pam but it had to be said. Otherwise I like your channelbut I don't like how you went about this. And I won't apoligize for telling the truth, not to mention when content creators who DONT EVEN HAVE CONTACT WITH AMISH COMMUNITIES and choose to make video content on how they preserve food!! It's just not ethical to me. Sorry Pam but it had to be said. And if Pam was strict on sticking with the USDA recommendations then why make videos in the past auch as reusing canning lids that caused you to have someone else on youtube attack you? Should I mention Suttons Daze? Let's be real here. The way the Amish have done things has always been done and NOT EVERYTHING THE USDA RECOMMENDS IS NOT LAW!
thank you! this was most helpful - knowing the 'why' about the 'rules' helps immensely in understanding....you're a great teacher and I'm sure many/most of your students have you listed as their #1! :)
Mary: Glad it was helpful! Jim
Pam, thank you for bringing the importance of science into light in canning and daily life. How do we, as women get younger women to embrace the sciences and not be afraid to learn? Again, I appreciate you and the effort you put into creating your channel.
I've been thinking on this as well. One thought I had was to host a food prep party and demonstrate some of the meals-in-jars recipes. They could take home a jar to try out. I've had some success with my busy daughter (she's a working mom of 3) with a similar - take it and try it process.
I never knew why we canned food a certain way. I can't imagine how mushy green beans would be if they were boiled for 6 hrs or more.
Thank you for all the science behind the data. I feel safer following your instructions over all others on RUclips because I don’t want to poison my family and I’ve seen some pretty scary stuff going on! Thank you!
I am a new follower here and also follow Make It Make along w Appalachian...Patara. I appreciate the kind way you explained the water bath issue and how you explained the math. I can easily see you are a good teacher! I enjoy the info from all of you content creators. I am ashamed to say I grew up on a farm but never learned canning but I am learning from all of you. Thank you for teaching us!
Shannan: Do not feel bad about not learning learning when growing up on a farm. But, as you wrote, you are now. My mother grew up on a far--during the depression--and did not learn how to can or cook very well. Thanks for watching our channel. Jim
Thank you so much for explaining. My 90 yr old mom doesn't understand why I prefer pressure canning. She says her mom water bathed everything. I just told her it was shorter and cooler in the kitchen.
I consider it a blessing to have run into your channel. I have watched most on your videos SEVERAL TIMES and i love your the way you explain processes and the "WHY ". I appreciate your knowledge and expertise on canning . I don't care to take too many " risks" in life. I am a Virgo and by nature will deeply analyze everything ,lol, before making decisions...and when i do, it's an informed decision... thanks for your time and devotion in educating those willing to learn 👍
As my Grandmother said, when you know better, do better. Personally, I’m pressure canning.
Love that saying! And, I agree.
Absolutely great information. I’ve been canning for years. Went to local County canners classes. Your way of teaching explains canning very well.
Always leaning. Thank you.
Waiting: Glad our teaching was helpful! Jim
thank you for the time and effort you put in to find all this information for us. I appreciate it very much as I do all of your programs
You are welcome. Jim
Thank you Pam (and Jim)! I saw that video interview and ive seen many others as well using alternative methods. It is indisputable that regardless the method one chooses, the goal is safe and consistent results for ourselves and our families. I'm on board with safe USDA tested and endorsed scientific methods myself, but i certainly do not begrudge what others chose to do. I love that you were so compassionate and considerate of the choices others may make. I absolutely love all your posts and am giddy each time i learn something from you and Jim. Thank you and God bless you and Jim for all you are doing for everyone everywhere! ❤❤❤
Lord Thank u so very much for this
I'm in Indiana
Excellent! You are truly a gifted teacher and presented the heat/time relationship so very well. I now ask myself how adding acid affects the time. That is just my curiosity, not something I expect you to address, because I am perfectly happy pressure canning the foods that require it. I also wonder what green beans boiled for three hours would be like, but again that is just my curiosity and not something I will ever care enough about to test. I love the way you treated the fifth grade boy - how many (not so knowledgeable) teachers would have just told him that his method was wrong and forced him to change? Thanks again for all you do.
The c. Botulism does not do well in an acidic environment, ph below 4.6. It thrives at room temp in neutral or non-acidic environment, like a pantry. There it produces the botulism toxin. But if you boil the food for 10 min before eating, you denature, make of no effect, the toxin.
I'm so thankful for your knowledge and your willingness to teach all of us!
Great way of explaining! thanks
Someone may have already mentioned this but you chart does not take into account that vinegar changes the outcome.
This video had me spell bound. I watched the video you referenced and came away from it with a 100 questions, and you answered every one of them! So yes, it can be safe "IF". And you explained the "if" in a crystal clear manner. So I come to the conclusion that this is a skill that I should know, JUST IN CASE I am ever unable to pressure can. It's a skill I would hope to never have to use, but as my grandparents used to tell me: "it's better to have something that you don't need than to need something that you don't have". And that applies equally well to a skill as it does to "things". I do not intend to begin waterbath canning anything that I have always pressure canned, but I have wondered before "what if there is no pressure canner available"? Do I just not can or do I use Plan B, the waterbath? If I am ever in the situation of being forced to Plan B, I want the effort to produce a safe product, and to know that it is safe. But I have no intention of, and do NOT want to spend hours babysitting boiling water unless it is the ONLY option as a last resort. At least now I know that it CAN be an option, if it is the only way, something I did not know before.
So where can I get the excel formula to determine a safe time for my altitude? I would really, really appreciate it if you could point me to that. Thanks you very much.
My grandmother water-bathed outdoors in a cast iron kettle over an open flame. Once your fire is going, you only have to check on it once in a while. With a pressure-canner, you have to babysit that thing every minute of the 90 minutes of processing time.
@@joannathesinger770 You have to watch the water levels and if it gets low you have to add more boiling water. If it stops boiling you have to start timing it all over again to be safe.
@@kellygarnet6329 Yes, but...water is not going to evaporate instantly, nor is the fire going to go out if it's been properly stoked.
I've also seen that video, and I know my grandparents did the same. However they lived up on the Canadian border in the Adirondacks. I'm pressure Canning for 2 reasons, I've got an electric pressure canner and it stops on its own, as well as safety. I could probably get away with water bathing using vinegar, but I'm not all that fond of everything tasting like sauerkraut. 🥴
I just have to say this video was amazing! Thank you so much for making the science easy to understand. I enjoy canning so much, but I am not willing to take a chance knowing my children will consume the food. I will do what I know is safe because that is what works for me.
The pressure and Time explanation helped me a great deal. Thank You.
You are such a lovely lady. This video took time to put together. Thank you for investing in educating us. I am one of those rebel canners but every time I venture into that territory I watch your videos and I have learned so much. ❤❤
You are so welcome! Jim