I would have loved to have had teachers like you in college. Your rationale for your recommendations is extremely helpful. You are also one of the few youtubers that don't have a tip jar, or other methods of profiting from your extremely helpful videos. I'm sure many of us would be happy to contribute to help you with costs as you share with us all of your and Jim's knowledge and experience.
I donate to channels that help me. It takes time and money to do this. Pam and Jim are able to do this for us. But not every person is in that position. Remember, most people have a job of some time and this takes away from that. Do you want something for nothing???
I have a loving husband, that is also the second part of a team, in this adventure called life! Thank you Jim, for working so hard behind the camera and thank you Pam for your devotion to all of us. Please pace yourselves. We will be here, waiting, and understand patience and it's reward. ♥
Thank you both for all your efforts. I have thoroughly enjoyed every single episode you have shared. It is a pleasure to watch/learn from people who are like minded.
I have told all of my friends and family members to look for your videos to learn how to do most anything, especially canning and food storage. You are the best. Your hair looks especially good today.
Pam, you have taught me so much since I started canning late 2020. I use Tattler lids primarily for broths and vegetables, as I use broth for everything, and save the metal lids for meats. Tattler has a video on using their lids, which I found to be great. So enjoy your professionalism and method of teaching. Love the new hairstyle. Hi Jim!
Hi Pam and Jim. Great advice Pam. I have an app on my phone that a master canner recommended to me. It’s wonderful and I don’t have to keep setting a timer and it does have a cool down time after the canner cools down. Makes it worry free and so simple to use. It’s called Canning Timer and Checklist from three Universities which are Oregon State, Washington State and the University of Idaho Extension. It also has a link to the USDA Complete Guide to Home Canning. Would be very handy for many people just starting or seasoned canners. Have a blessed evening.
You come across as the sweetest and most lovely person EVER, dear Pam! You model how women should treat their husband, how you should take care of your entire family, how you should be a life-long learner, how you should mentor and help educate those in need, and how you should care about and treat your neighbor ( Everyone on earth, no matter their nationality or background.). You are the beloved grandmother, we all wish to God we had in our lives. This is why your channel will continue to grow and thrive. May God bless and keep you, and may He make His face to shine upon you and yours, always! Thank you for your videos... I sometimes cry when I watch them. (hugs)
Your answer to “can you link the items you use” and when you replied, “all of us only have a certain number of hours in the day” and that is oh so true!
As for the canned ground beef: drain the broth and brown the canned meat VERY well (like make it crunchy) then add all the other ingredients (including broth) and cook as usual.
You're correct. I can my ground beef plain and makes a world of difference to heat is in a skillet with some salt and pepper. Brings it back to the flavor and texture I'm looking for.
Oh, wow, a great plethora of helpful answers today. You and Jim are such a great boon to my newly recharged enthusiasm for “preparing for every needful moment.” Such a big thanks to both of you?
Concerning the lid failure rate, I have a suggestion that helped me. I know the canning company says you do not have to sterilize the lids and rings, but I went back to the old way of heating them before putting them on the jars. My failure rate went way down, but still not perfect
I have been canning since the early 70's. After an increase in seal failures a few years ago, I went back to holding the washed lids and bands in a pot of hot water on the stove, on low heat. I do not bring them to a boil, so they are not sterile, but the extra softening does seem to have reduced my sealing failure significantly. Long ago I found that the applying the band just a wee bit tighter that what I thought in my mind, was "finger tip tight" also helped reduce my sealing failures.
Baby carrots are mare from larger size carrots into 2 inch pieces then shaved and rounded by a machine. They are then washed with a chlorine bath before packaging. I think the reason your freeze dried carrots failed after only a few months could have been because of the way they were processed. I’m sure the chlorine is probably what affected the color washout as well as the taste.
I read that there were "baby cut" carrots which are what you describe and "baby" carrots which are petite carrots that don't require cutting or processing. It should be printed on the bag/container.
We have a Harvest Right freeze dryer and I wanted to comment regarding the question on removing the cold trays and letting them come to room temperature before packing the food. The software running on OUR FD has a "WARM TRAYS" option for specifically the situation you described. I occasionally have a batch that finishes during the night, so in the morning I select "WARM TRAYS" and come back in the noted time and it is as if the batch just finished. The food is dry and the trays are warm. We live in South Mississippi so cold trays once removed will almost immediately start to sweat and cause the food to begin rehydrating. So, I guess a lot depends on your local climate. Thanks, Pam and Jim, for being so in touch with this community and for answering all of these questions.
paper lunch bags are wonderful for portioning flour, sugar, pasta, anything that can then be food saver sealed. some people think the plastic taste comes thru to the food, paper bags are a great barrier.
We have been freeze drying for seven years. If the trays are cold when they come out of the freeze dryer, that means moisture. If the trays are cold, add more dry time. Letting them sit out on the counter will just allow them to suck in moisture from the air. Freeze dried food should be processed from a warm tray an processed immediately. Another good way to insure there isn’t any moisture I’d to use a moisture meter.
Food saver bags tend to have pin holes and are not reliable long term. Mylar bags from a respected source and of the proper thickness are much more reliable
I've noticed that too with Food Saver and when it happens I seal the bag all the way around to see if it stays. I check my bags periodically. Would rather have mylar. lol
Pam and Jim…TY sooooo much for all the time you spend in educating us on food preparation and storage. You two are like energizer bunnies!!! I appreciate you!!! 🇺🇸❤️🇺🇸
Grateful for the explanation on siphoning! I use an Instant Pot Max canning features and I am new. I have had siphoning several times. And the failure frustration and fear is real.
I discovered last year the new poor quality canning lids will siphon if you overtighten the ring. Do not hold jar with your hand, just place flat on countertop and screw ring on until it is turning jar on counter. By doing it this way my jars did not siphon and they all sealed
I have the same. A few jars have siphoned but most are perfect. I think Pam said they should still be ok although anything out of the liquid would probably discolor. Since it’s the Max, always small batches and I’ll just go ahead and put that jar into the current week’s meal plan. Siphoning for me is usually my fault…either tightening of the lid or not waiting long enough when pressure drops.
I have found with the IP Max, that the jars need to sit for at least 1/2 hr after cycle is finished and the pot turns off. If I remove them earlier, I have active siphoning going on, on the towel lined trays.
Pam been in food service all my life one class I took one baby carrots said the way they process. them is with a bleach substance I don't buy them either and I try to tell everyone about it love your knowledge can always learn something from you and Jim thank you
In 1985, I had a baby that we went through ever kind of formula to help with my weak milk production to no avail until a old doctor said buy canned goats milk. We did and baby did great. Just an idea for the desperate times.
I had a child that had problems with every food out there. I learned about the goats milk and went on the hunt for a dairy goat. Well dairy goats are like potato chips, you can't have just one so I ended up with a small herd that provided milk for the whole family and I sold some to select customers with ulcer problems. My son thrived on the goats milk and ended up being the largest of my three sons, not fat large, tall and larger boned. Of course he could lose a few lbs and not miss it.
@@marysurbanchickengarden Glad you can confirm soo hope mothers at their witts end find this helpful and more people spread the word. I adore mini goats for milk.
I developed kidney disease and was unable to fully breastfeed our eighth child. He couldn't handle any supplement until goats milk. Fantastic substitute, even with the Mommy Quilt 🤣
Ms Rose I have forwarded your video to so many people in my Patriots group. They are following your videos now to store their foods. Thank you Rose you are a Godsend to our country and the world❤️
Thank you both for this! I just bought my pressure canner. I haven’t used it yet and everyone I’ve asked about where to start said you are the best. I’m so excited.
I did used to apply cool running water over a pressure cooker (my mother always did as well) but learned my lesson - the lid blew spewing beef stew all over my ceiling! No physical harm - but that cured me from ever doing it again!
Pressure cooking and pressure canning are two different things entirely. Easily confused though. My Mom pressure cooked all of our meat while I was growing up and she used to tap the pressure regulator to hurry up the process and vent steam and pressure so she could serve us food faster. This is an absolute NO NO in pressure canning.
In my experience the difference between Mylar and FoodSaver bags is that odors can leach in FoodSaver bags... if odor leaches it makes sense it also leaches out. (I have which experienced firsthand Odor leaching in dried beans, it wasn’t pleasant!) My logic also says if the odor leaches in, it leaches out, perhaps attracting rodents we don’t want to attract! For these reasons I use Mylar or glass for storage, with the exception of freezing... I love my FoodSaver for freezing! Blessings!💝🙏💝
Fantastic Video. I have all of the answering your questions videos open in other tabs. People comment on binge watching your videos. Now I understand that. We have lots of bad news about various areas of life. Your channel empowers us so we can DO something about it. I feel better when I am actively working on my food storage. Thanks to Jim too!
This was a Great Q & A, there were lots of very important subjects covered here. I'm looking forwards to part 2, & a possible part 3, & really wouldn't mind if there was a part 4, 5, or 6. Lol.. 🤗 You two are such a Loverly couple/team, you rub along nicely.👍 TFS RRH, take care everyone. ❤🙂🐶
Re: canning beef. No one in my family likes canned ground beef, no matter what I do or how hard I try. BUT everyone loves the roast beef, round steak, etc to the extent some of the children prefer it!
Y'all are just too cute! Thanks for all that you do for us! I'm now dehydrating veg and doing quick beans! And also have been pressure canning. Next up, thanks to you? Baking my first loaf of bread!
With the Tattler and Harvest Guard lids: I use metal lids for jars I give to family. For the Tattler/HG lids I fully tighten after removal from the canner, as the directions tell. I discovered from batches with mixed lid types, that I tighten the Tattler/HG lids when the metal lids start pinging. My failure rate of failure for the Tattler/HG went way down by using this timing process.
Thanks Pamela and Jim for sharing your knowledge 6-12-2022 I do not use anything you are talking about but love learning 👍🏽👍🏽♥️. Yes your Flowers are Beautiful
I found a deal in lids at a Amazon pallet store today. You were the first person I wanted to tell. Over 100 lids for $4 Kerr brand! My kids watch you with me.
Beef roast, canned, is great. It falls apart, so me and my daughter don't cut so small of pieces. But, put it in with potatoes, carrots, and other veggies and it is wonderful.
Beyond light penetration, mylar has better oxygen barrier rate than food saver bags - all these bags are permeable (very low) but mylar is better than food saver. Thicker mylar is even better this is why many say use at least a 5mil bag for longterm storage. I use both, mylar & food saver, depending on application and length of desired storage.
I dehydrated cucumbers last year. In rehydrating, I have noticed the skin is quite chewy but the taste is good. I use them through the winter in my salads.
Hi Red and Jim! Tfs these questions with us. I look forward to more of your questions and answers. Thanks again, please stay safe and sending hugs your way 😊 👋
Was so good to see Jim too ❤ Again, love the hair Pam😁 Thank you for the time you are both taking out of your busy lives to enlighten us and teach us what you learnt. Really learning a lot and appreciate it more than words can say. Sending LOADS of Hugs and Kisses and Thank You's❤❤❤❤❤
About the ground meat question…in my experience canning the meat with water only , with no spices, and cooking it, not completely through , but par cooking helps , in my opinion the texture and the flavor…. Hamburger meat , when opened to use, Draining it completely and browning it in fat and adding seasonings at this time….I have found that even beans with some seasoning has a funky taste sometimes….I have canned all meats with great success, but I had to find our style or taste, just my opinion…I love Pam and Jim’s videos….and still learning so much, things are forever changing and we have to use our judgement in certain situations, Happy Canning 😊
Hi Jim & Rose Red. Again, I love the science that you bring to your videos. Your credibility is absolutely the highest. On a side note.... I love your hair style!
I agree with Jim. I love your beautiful curly hair. I, too, used to be a redhead; due to physical limitations, I had to let nature take its course. Keep it up. Now I don't have to wear rose-colored glasses, haha.
A great discussion- thank you! “Double check yourself!”__best advice ever! Another good tool, IMO, is to keep a notebook of your projects with dates, successes, & failures. I tend to be pretty unorganized, & need these tools!
Thank you so much! I have a couple of questions for your next Q&A: 1. How do you store coffee long term? 2. Is possible to can garlic using water bath or pressure cooker method?
Just wanted to say how much I appreciate your scientific approach to canning and preserving. I have referred to many of your videos when I was first learning to can and preserve because you followed known guidelines and “common sense”.
I remember reading many years ago that baby carrots were actually just traditional carrots whittled down to that size and shape, and they put some other harsh preservatives on them to maintain color, etc. I quit eating them when I read that as I didn't think that they had as much flavor as larger carrots.
If using tattler lids you need to wait at least 24 hours before removing rings I do believe. Also remember to tighten the rings down tight after taking them out of the canner immediately.
This is so great that you are taking the time to answer all these questions...I appreciate all who asked the questions and your willingness to answer each of them...I have truly been learning so much and want to have enough food for my family and to learn how to do it safely 😊
Pam and Jim you are both the very best at providing us with good and accurate information. I greatly appreciate your assistance and videos. You have helped answer my questions and I recommend you to people when they ask me how to do something. They have let me know they've seen your videos and got a lot of helpful information. Thank you.
I watch a tutorial where a lady stored her jar rings on a metal coat hanger. They cut it in the middle on the bottom bent it in a u shape and hooked them together after they loaded the rings on. I've yet to try this but it seems genius. Thanks so much for your generosity with your time and talents.❤️
Thanks so much for answering my question! Not having to use mylar bags or add more oxygen absorbers in long term storage buckets. Much appreciated. I've learned so much from you already!
Rose, one possible reason why the baby carrots may not have lasted as long freeze dried is because baby carrots are carrots that were once normal sized but going bad and shaved down to save the usable portion of the carrot. As a result, their starting shelf life may have been low or drastically reduced from the start.
Yep that’s correct T Davis, those baby carrots are not baby ones in the true sense of the word. Another way food manufacturers fool the unsuspecting public….shameful really. Cheers.
Hi Pam and Jim! Always love question and answers. I did not know about the carrots. That was very interesting. Love having Jim on camera too. You guys are so cute together. This year I am going to freeze dry my tomatoes from the garden. They freeze dry so nicely, and will last much longer than the canned ones. How are your onions doing? I am looking forward to seeing them when they are finished growing. Love your hair and so do so many people. Jim was right! We all wish we had thick hair like you also. Thank you for the video.
This was such a great teaching video. I have been canning for years and I am always so impressed with your teaching moments. Your answers are thoughtful, kind and yet you encourage the viewers to do their own research. You also are so good at setting limits with what I might consider some unrealistic requests. I still am not sure how you do so much while still working. The cameo with Jim was pretty cute. 👏 👏 👏 👏
I am promoting your channel all over the place... I went to Walmart to get some more jars and there was people looking at the canning stuff and they looked lost. In our conversation Rose Red Homestead came up and I told them to follow you!
This Q&A is AWESOME! Thank you Pam and Jim for exploring our questions--i.e. answering things you might not think about due to your experience levels:) To those of us willing to listen, we're IMPROVED bc of your willingness to spread knowledge!!
you have a wonderful way of explaining all things "food storage"...now, have you ever stored any plant based products such as impossible burger, impossible chicken or morning star products?
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
You're a wonderful teacher,
Rose Red Homestead!
We all admire you.
Thanks, Jim, behind the camera.
I would have loved to have had teachers like you in college. Your rationale for your recommendations is extremely helpful. You are also one of the few youtubers that don't have a tip jar, or other methods of profiting from your extremely helpful videos. I'm sure many of us would be happy to contribute to help you with costs as you share with us all of your and Jim's knowledge and experience.
I agree, this is one channel I’d like to support because it helps me so much and they don’t have any ways to donate! 🤣
Very well said and reflects my thoughts so well. I would trust Rosered above all other sites.
I donate to channels that help me. It takes time and money to do this. Pam and Jim are able to do this for us. But not every person is in that position. Remember, most people have a job of some time and this takes away from that. Do you want something for nothing???
But as soon as she does someone would complain about it
I have a loving husband, that is also the second part of a team, in this adventure called life! Thank you Jim, for working so hard behind the camera and thank you Pam for your devotion to all of us. Please pace yourselves. We will be here, waiting, and understand patience and it's reward. ♥
Thank you both for all your efforts. I have thoroughly enjoyed every single episode you have shared. It is a pleasure to watch/learn from people who are like minded.
Totally agree
I have told all of my friends and family members to look for your videos to learn how to do most anything, especially canning and food storage. You are the best. Your hair looks especially good today.
I just have to say, I love how lovingly Pam looks at the love of her life ❤
Pam, you have taught me so much since I started canning late 2020. I use Tattler lids primarily for broths and vegetables, as I use broth for everything, and save the metal lids for meats. Tattler has a video on using their lids, which I found to be great. So enjoy your professionalism and method of teaching. Love the new hairstyle. Hi Jim!
Hi Pam and Jim. Great advice Pam. I have an app on my phone that a master canner recommended to me. It’s wonderful and I don’t have to keep setting a timer and it does have a cool down time after the canner cools down. Makes it worry free and so simple to use. It’s called Canning Timer and Checklist from three Universities which are Oregon State, Washington State and the University of Idaho Extension. It also has a link to the USDA Complete Guide to Home Canning.
Would be very handy for many people just starting or seasoned canners.
Have a blessed evening.
Thank you! I got the app
You come across as the sweetest and most lovely person EVER, dear Pam! You model how women should treat their husband, how you should take care of your entire family, how you should be a life-long learner, how you should mentor and help educate those in need, and how you should care about and treat your neighbor ( Everyone on earth, no matter their nationality or background.). You are the beloved grandmother, we all wish to God we had in our lives. This is why your channel will continue to grow and thrive. May God bless and keep you, and may He make His face to shine upon you and yours, always! Thank you for your videos... I sometimes cry when I watch them. (hugs)
Your answer to “can you link the items you use” and when you replied, “all of us only have a certain number of hours in the day” and that is oh so true!
As for the canned ground beef: drain the broth and brown the canned meat VERY well (like make it crunchy) then add all the other ingredients (including broth) and cook as usual.
You're correct. I can my ground beef plain and makes a world of difference to heat is in a skillet with some salt and pepper. Brings it back to the flavor and texture I'm looking for.
Oh, wow, a great plethora of helpful answers today. You and Jim are such a great boon to my newly recharged enthusiasm for “preparing for every needful moment.” Such a big thanks to both of you?
You are awesome n at 82 I am just now learning from you the wonderful world of food saving.. thanks..
Concerning the lid failure rate, I have a suggestion that helped me. I know the canning company says you do not have to sterilize the lids and rings, but I went back to the old way of heating them before putting them on the jars. My failure rate went way down, but still not perfect
I have been canning since the early 70's. After an increase in seal failures a few years ago, I went back to holding the washed lids and bands in a pot of hot water on the stove, on low heat. I do not bring them to a boil, so they are not sterile, but the extra softening does seem to have reduced my sealing failure significantly. Long ago I found that the applying the band just a wee bit tighter that what I thought in my mind, was "finger tip tight" also helped reduce my sealing failures.
I had the same problem and also went back to the old ways
Baby carrots are mare from larger size carrots into 2 inch pieces then shaved and rounded by a machine. They are then washed with a chlorine bath before packaging. I think the reason your freeze dried carrots failed after only a few months could have been because of the way they were processed. I’m sure the chlorine is probably what affected the color washout as well as the taste.
I read that there were "baby cut" carrots which are what you describe and "baby" carrots which are petite carrots that don't require cutting or processing. It should be printed on the bag/container.
What a great team! Thank you so much.
We have a Harvest Right freeze dryer and I wanted to comment regarding the question on removing the cold trays and letting them come to room temperature before packing the food. The software running on OUR FD has a "WARM TRAYS" option for specifically the situation you described. I occasionally have a batch that finishes during the night, so in the morning I select "WARM TRAYS" and come back in the noted time and it is as if the batch just finished. The food is dry and the trays are warm. We live in South Mississippi so cold trays once removed will almost immediately start to sweat and cause the food to begin rehydrating. So, I guess a lot depends on your local climate. Thanks, Pam and Jim, for being so in touch with this community and for answering all of these questions.
1:56 ...Q #1= Freeze dry BREAST MILK ?
2:31 ...Q#2 = expiration dates?
2:45 ...Q#3 = Fermenting ?
3:17 ...Q#4= Vaccuum seal ?
3:48 ...Q#5 = Mylar Bags ?
6:49 ...Q#6 = Canning Jar Rings ?
7:50 ...Q#7 = Items used LINK?
8:19 ...Q#8 = Mylar Vs Food Saver bags?
**************************************
*PAGE #2*
8:55 ...Q#9 = Mylar bag & double seal ?
9:25 ...Q#10 = Baby Sterilizing tablets ?
9:58 ...Q#11 = Pickled Jars ?
10:18...Q#12 = Corn Questions ? *ANSWERs for another video*
10:43...Q#13 = Mylar bag & bucket ?
10:52...Q#14 = Botculism & Russian Roulette ?
11:24...Q#15 = Pressure canned ground beef , TEXTURE?
12:18...Q#16 = Canning Peas ?
13:12...Q#17 = Packaged freeze dried food ?
14:11...Q#18 = Rehydrating Cucumbers
14:40...Q#19 = Dehydrate Hamburger Beef?
15:12...Q#20 = Syphoning Questions ?
18:40...Q#21 = *JIM* makes an Appearance
19:37...Q#2 = Tattler LIDs ?
22:05...Q#2 = Sprouting Grains & Apple Sauce ?
22:42...Q#2 = Elderberry Canning?
22:54...Q#2 = freeze dried fruit and canning ?
Fantastic! Thanks ☺️
You rock! Thank you
Why not just watch the whole video?! You can learn so much doing so!
@@GardengateDreamer, but when you want to go back and find a certain information - this is really helpful🥰
@@DutchAlaskagirl I agree :)
paper lunch bags are wonderful for portioning flour, sugar, pasta, anything that can then be food saver sealed. some people think the plastic taste comes thru to the food, paper bags are a great barrier.
We have been freeze drying for seven years. If the trays are cold when they come out of the freeze dryer, that means moisture. If the trays are cold, add more dry time. Letting them sit out on the counter will just allow them to suck in moisture from the air. Freeze dried food should be processed from a warm tray an processed immediately. Another good way to insure there isn’t any moisture I’d to use a moisture meter.
Thanks Jim for all you do also !! We appreciate both of you,so much !
Thank you so much for the time you take to not only answer questions but to provide great information!
Food saver bags tend to have pin holes and are not reliable long term. Mylar bags from a respected source and of the proper thickness are much more reliable
I've noticed that too with Food Saver and when it happens I seal the bag all the way around to see if it stays. I check my bags periodically. Would rather have mylar. lol
Pam and Jim…TY sooooo much for all the time you spend in educating us on food preparation and storage. You two are like energizer bunnies!!! I appreciate you!!! 🇺🇸❤️🇺🇸
Thanks so much for doing this! Some of the questions I have-but didn’t ask-were answered 😃
Grateful for the explanation on siphoning! I use an Instant Pot Max canning features and I am new. I have had siphoning several times. And the failure frustration and fear is real.
I discovered last year the new poor quality canning lids will siphon if you overtighten the ring. Do not hold jar with your hand, just place flat on countertop and screw ring on until it is turning jar on counter. By doing it this way my jars did not siphon and they all sealed
I have the same. A few jars have siphoned but most are perfect. I think Pam said they should still be ok although anything out of the liquid would probably discolor. Since it’s the Max, always small batches and I’ll just go ahead and put that jar into the current week’s meal plan. Siphoning for me is usually my fault…either tightening of the lid or not waiting long enough when pressure drops.
I have found with the IP Max, that the jars need to sit for at least 1/2 hr after cycle is finished and the pot turns off. If I remove them earlier, I have active siphoning going on, on the towel lined trays.
Pam been in food service all my life one class I took one baby carrots said the way they process. them is with a bleach substance I don't buy them either and I try to tell everyone about it love your knowledge can always learn something from you and Jim thank you
Wow, thanks for sharing this
Always hated the way those carrots taste. Maybe they are not real food😂
In 1985, I had a baby that we went through ever kind of formula to help with my weak milk production to no avail until a old doctor said buy canned goats milk. We did and baby did great. Just an idea for the desperate times.
I had a child that had problems with every food out there. I learned about the goats milk and went on the hunt for a dairy goat. Well dairy goats are like potato chips, you can't have just one so I ended up with a small herd that provided milk for the whole family and I sold some to select customers with ulcer problems. My son thrived on the goats milk and ended up being the largest of my three sons, not fat large, tall and larger boned. Of course he could lose a few lbs and not miss it.
@@marysurbanchickengarden Glad you can confirm soo hope mothers at their witts end find this helpful and more people spread the word. I adore mini goats for milk.
I developed kidney disease and was unable to fully breastfeed our eighth child. He couldn't handle any supplement until goats milk. Fantastic substitute, even with the Mommy Quilt 🤣
Ms Rose
I have forwarded your video to so many people in my Patriots group. They are following your videos now to store their foods. Thank you Rose you are a Godsend to our country and the world❤️
Ingrid: Thanks! Jim
Thank you both for this! I just bought my pressure canner. I haven’t used it yet and everyone I’ve asked about where to start said you are the best. I’m so excited.
I did used to apply cool running water over a pressure cooker (my mother always did as well) but learned my lesson - the lid blew spewing beef stew all over my ceiling! No physical harm - but that cured me from ever doing it again!
Pressure cooking and pressure canning are two different things entirely. Easily confused though. My Mom pressure cooked all of our meat while I was growing up and she used to tap the pressure regulator to hurry up the process and vent steam and pressure so she could serve us food faster. This is an absolute NO NO in pressure canning.
In my experience the difference between Mylar and FoodSaver bags is that odors can leach in FoodSaver bags... if odor leaches it makes sense it also leaches out. (I have which experienced firsthand Odor leaching in dried beans, it wasn’t pleasant!)
My logic also says if the odor leaches in, it leaches out, perhaps attracting rodents we don’t want to attract!
For these reasons I use Mylar or glass for storage, with the exception of freezing... I love my FoodSaver for freezing!
Blessings!💝🙏💝
Fantastic Video. I have all of the answering your questions videos open in other tabs. People comment on binge watching your videos. Now I understand that. We have lots of bad news about various areas of life. Your channel empowers us so we can DO something about it. I feel better when I am actively working on my food storage. Thanks to Jim too!
This was a Great Q & A, there were lots of very important subjects covered here.
I'm looking forwards to part 2, & a possible part 3, & really wouldn't mind if there was a part 4, 5, or 6. Lol.. 🤗
You two are such a Loverly couple/team, you rub along nicely.👍
TFS RRH, take care everyone. ❤🙂🐶
I love your wisdom and knowledge of food storage, thank you so much!
Re: canning beef. No one in my family likes canned ground beef, no matter what I do or how hard I try. BUT everyone loves the roast beef, round steak, etc to the extent some of the children prefer it!
Thanks for answering all these questions 🙂.
Thank you again for the time you, and Jim, are taking to make these videos.
Y'all are just too cute! Thanks for all that you do for us! I'm now dehydrating veg and doing quick beans! And also have been pressure canning. Next up, thanks to you? Baking my first loaf of bread!
With the Tattler and Harvest Guard lids: I use metal lids for jars I give to family. For the Tattler/HG lids I fully tighten after removal from the canner, as the directions tell. I discovered from batches with mixed lid types, that I tighten the Tattler/HG lids when the metal lids start pinging. My failure rate of failure for the Tattler/HG went way down by using this timing process.
Thanks Pamela and Jim for sharing your knowledge 6-12-2022 I do not use anything you are talking about but love learning 👍🏽👍🏽♥️. Yes your Flowers are Beautiful
I found a deal in lids at a Amazon pallet store today. You were the first person I wanted to tell. Over 100 lids for $4 Kerr brand! My kids watch you with me.
Thank you - I love your informative videos.. I have learned so much in this ever changing times
Beef roast, canned, is great. It falls apart, so me and my daughter don't cut so small of pieces. But, put it in with potatoes, carrots, and other veggies and it is wonderful.
You can add acid to elderberries or their juice to open kettle or pressure can them.
I love your channel thank you so very much❤🙏
Beyond light penetration, mylar has better oxygen barrier rate than food saver bags - all these bags are permeable (very low) but mylar is better than food saver. Thicker mylar is even better this is why many say use at least a 5mil bag for longterm storage. I use both, mylar & food saver, depending on application and length of desired storage.
Thank you. I look forward to Part 2.
Hello Betty, how are you doing today?
I dehydrated cucumbers last year. In rehydrating, I have noticed the skin is quite chewy but the taste is good. I use them through the winter in my salads.
Hi Red and Jim! Tfs these questions with us. I look forward to more of your questions and answers. Thanks again, please stay safe and sending hugs your way 😊 👋
fun video...loving the new curly shorter hair. this type of video is so very important...asking questions of a pro....thanks Pam and Jim
old school: You are so welcome! Jim
Was so good to see Jim too ❤ Again, love the hair Pam😁 Thank you for the time you are both taking out of your busy lives to enlighten us and teach us what you learnt. Really learning a lot and appreciate it more than words can say. Sending LOADS of Hugs and Kisses and Thank You's❤❤❤❤❤
Avery: Our pleasure! Jim
About the ground meat question…in my experience canning the meat with water only , with no spices, and cooking it, not completely through , but par cooking helps , in my opinion the texture and the flavor…. Hamburger meat , when opened to use, Draining it completely and browning it in fat and adding seasonings at this time….I have found that even beans with some seasoning has a funky taste sometimes….I have canned all meats with great success, but I had to find our style or taste, just my opinion…I love Pam and Jim’s videos….and still learning so much, things are forever changing and we have to use our judgement in certain situations, Happy Canning 😊
Listening to your question videos, very interesting, always can learn something & I love your new do!
WOW! Thanks!
Thank you -Excellent as always!!
Hi Jim & Rose Red. Again, I love the science that you bring to your videos. Your credibility is absolutely the highest. On a side note.... I love your hair style!
I also wanted to say, Pam, that those glasses are very flattering. Also, it was great seeing Jim in front of the camera again. Don't be a stranger!
Thank you for your time and all of the information! It was great to see Jim on camera 🎥!
I love seeing Jim. What a great way for you 2 to be involved doing something together
😂 Jim is a real person. I think Jim is shy. I wondered as well although occasionally, I would hear his voice in the background. Glad to met you.
I agree with Jim. I love your beautiful curly hair. I, too, used to be a redhead; due to physical limitations, I had to let nature take its course. Keep it up. Now I don't have to wear rose-colored glasses, haha.
A great discussion- thank you! “Double check yourself!”__best advice ever! Another good tool, IMO, is to keep a notebook of your projects with dates, successes, & failures. I tend to be pretty unorganized, & need these tools!
Thank you so much! I have a couple of questions for your next Q&A:
1. How do you store coffee long term?
2. Is possible to can garlic using water bath or pressure cooker method?
Just wanted to say how much I appreciate your scientific approach to canning and preserving. I have referred to many of your videos when I was first learning to can and preserve because you followed known guidelines and “common sense”.
You are doing a great service through your videos. Thank you so much!
I love that you are keeping the curly hair! It's so cute!
Thank you for this excellent lesson! I had no idea we had to go through all of that with our dried corn in order to Masa and polenta and the like. 😟
I remember reading many years ago that baby carrots were actually just traditional carrots whittled down to that size and shape, and they put some other harsh preservatives on them to maintain color, etc. I quit eating them when I read that as I didn't think that they had as much flavor as larger carrots.
Same here, and they also become slimy very quickly. Yuck.
If using tattler lids you need to wait at least 24 hours before removing rings I do believe. Also remember to tighten the rings down tight after taking them out of the canner immediately.
This is so great that you are taking the time to answer all these questions...I appreciate all who asked the questions and your willingness to answer each of them...I have truly been learning so much and want to have enough food for my family and to learn how to do it safely 😊
Great question and answer session! Love your natural curly hair, Ms. Pam! Keep up the good work, I learn something new on EVERY video!
Wendy: You are so welcome! Jim
Thank you that was so appreciated
Look forward to hearing from you soon ❣️
Pam and Jim you are both the very best at providing us with good and accurate information. I greatly appreciate your assistance and videos. You have helped answer my questions and I recommend you to people when they ask me how to do something. They have let me know they've seen your videos and got a lot of helpful information. Thank you.
You are absolutely adorable and so knowledgeable. I’m so thankful for your videos. I’m learning so much. Thank you ~Sylvia
I really like your hair like this! Thank you for all the good info you provide for us :)
New to your channel...I can't believe you're still working! You must love your job. Are you a teacher?
I hope you understand that you’re literally saving lives with everything you teach us
My family and I thank you 🙏
I watch a tutorial where a lady stored her jar rings on a metal coat hanger. They cut it in the middle on the bottom bent it in a u shape and hooked them together after they loaded the rings on. I've yet to try this but it seems genius. Thanks so much for your generosity with your time and talents.❤️
Thank you for sharing your knowledge. Also, just shocked that you could be a great grandma! Wow!
Thanks so much for answering my question! Not having to use mylar bags or add more oxygen absorbers in long term storage buckets. Much appreciated. I've learned so much from you already!
Rose, one possible reason why the baby carrots may not have lasted as long freeze dried is because baby carrots are carrots that were once normal sized but going bad and shaved down to save the usable portion of the carrot. As a result, their starting shelf life may have been low or drastically reduced from the start.
Yep that’s correct T Davis, those baby carrots are not baby ones in the true sense of the word. Another way food manufacturers fool the unsuspecting public….shameful really. Cheers.
Hi Pam and Jim!
Always love question and answers. I did not know about the carrots. That was very interesting. Love having Jim on camera too. You guys are so cute together. This year I am going to freeze dry my tomatoes from the garden. They freeze dry so nicely, and will last much longer than the canned ones. How are your onions doing? I am looking forward to seeing them when they are finished growing. Love your hair and so do so many people. Jim was right! We all wish we had thick hair like you also. Thank you for the video.
Thank you for all your and Jim’s hard work. Really enjoyed today’s video.❤️
Thank you, thank you!
QUESTION.. Why does sugar hardin with a oxygen absorger? but does not hardin when I only vacuum seal sugar?
This was such a great teaching video. I have been canning for years and I am always so impressed with your teaching moments. Your answers are thoughtful, kind and yet you encourage the viewers to do their own research. You also are so good at setting limits with what I might consider some unrealistic requests. I still am not sure how you do so much while still working. The cameo with Jim was pretty cute. 👏 👏 👏 👏
Great information thank you very much you answered a lot of my questions😊
Thanks for having these Q&A sessions. Very helpful!
Yes, others ask questions that I had not even thought of!
I am promoting your channel all over the place... I went to Walmart to get some more jars and there was people looking at the canning stuff and they looked lost. In our conversation Rose Red Homestead came up and I told them to follow you!
Thank you so much for taking this time to answer questions. I atleast feel better about experimenting.
Thank you so much for all you do!
Thank you so much for your Q and A today. Always so giving, straightforward and wise.
Your hair is lovely. I love the style. Thanks for such gr8 videos.
Lisa: You are so welcome! Jim
Super boiling BRRRRRRR! Love the visual effects.👍🏼💖🇦🇺
This Q&A is AWESOME! Thank you Pam and Jim for exploring our questions--i.e. answering things you might not think about due to your experience levels:) To those of us willing to listen, we're IMPROVED bc of your willingness to spread knowledge!!
OMG! I love all your vidéos. I could listen to you all day. Lots of love to you.
Good to see you Jim! ☺
you have a wonderful way of explaining all things "food storage"...now, have you ever stored any plant based products such as impossible burger, impossible chicken or morning star products?
If I may be so bold: please look into what is in that frankenfood and determine if that's really what you want to eat.
Love your videos and your question & answer section is so helpful Thank you Rose!!!❤👍👍