Blowback on Our Canning Potatoes Video
Вставка
- Опубліковано 19 жов 2024
- After publishing our video on the science of dry canning potatoes we received many comments with support, concerns, and blowback. We address those comments in this video.
RoseRed Homestead Book Store: payhip.com/ros...
Website: www.roseredhomestead.com
Amazon Store: roseredhomeste...
RoseRed Homestead Channel: / @roseredhomestead
Trail Grazers Channel: / @trailgrazers3690
Any products we mention or show on our videos have been purchased with our own money and are recommended or not based on our own experience.
Very well done here! Thank you. My husband was at a “friend’s” house with 5 other buddies. The wife had potatoes she just learned to can and wanted everyone to try. Hubs called me and said there’s no liquid in the jars and should he try them. I said absolutely no. No no no. 7 people got sick. 3 were hospitalized. My hubby was fine. They haven’t spoken to us since. 🤷🏻♀️Canning is awesome but the rules of canning are for our safety. I deeply appreciate what you do. 🤗😎
OMG! Thankfully he called you!
Powerful story! Thank you so much for sharing and I hope everyone reads your post!
@@RoseRedHomestead This comment should be PINNED!! Awesome story!
Wow. Instant karma. So glad your husband had the presence of mind to call you.
God works in mysterious ways. Thankfully she didn't just serve them and say nothing!
I’m a recent widow, retired banker, living alone in an independent senior community by the beach, have never canned or preserved food but here I am… enthralled at your explanation of the science behind your topic with poise and patience. I watched every single minute of this video as I do all the rest of your content. One is never too old to keep an open mind and learn. 👍🏼😉
An open mind...well said.
i'm glad you are researching and following people who know what they are doing. So many new canners get advice from 'experienced' canners which is nonsense but how does a new canner know what is ok and what isn't since so many folks give bad advice. Good on you for checking things out!
I admit that I have dry canned but with the explanation they will be discarded. Only a couple of jars were used but better safe than sorry, thank you for educating us.
Good for you!❤
This is by far the best channel for those interested in food preservation. Just incredible.
The dry canning video and this video were great. Just because people have been doing things a certain way doesn't mean there isn't a better way, based on more information and sound science. I love your approach; you are a gifted teacher.
One thing that is clear, we need to request more funding for more food preservation testing.
There are things we cannot safely can, yet have valid questions about, merely due to lack of testing. Additionally, some have been tested one way, but perhaps not another way that might be safe. For instance, cured meats. They could test for what percentage and what size chunks of cured meats could safely be used in soups, beans, etc. if one, one-inch cube is ok, why not two, one inch cubes?
Why not ham in a soup if diced small, like 1/4”? Etc.
When I asked my mother how chickens got here, she replied, "The rooster jumps over the eggs."
Later, in college Biology class, when the instructor asked about egg fertilization, and called on me, I blurted out, "The rooster hopes over the eggs." I past the class but never lived the response down!
😮😂😂
But you still can’t spell.
The thing that continues to astonish me is: THEY'RE POTATOES! Why would people want to risk their - or their family's health - over a jar of potatoes? Seriously. I can think of way more exciting ways to risk my health!! 😅 I even saw one lady canning cheesecake - crumb crust, topping and all, in a mason jar. What the heck 🤣
but the Amish do it all the time!!!! /s
@@thorn.charmer
To Pam's point! Even though people replied the Amish use proper canning processes, and a merchant said he sells them to the Amish. I was in a group that included dry canning among other good methods, and had to leave it because I couldn't stand the fact that there are unwitting people who could get sick and suffer longterm disabilities or death out of their stubborn misperceptions--especially new canners. I referenced RoseRed Homestead and the UN's food guidelines to show 186 countries agree on the SCIENCE, and explains in detail all food groups!
Or rice….why can rice?
@@urbangalfarmroots Even bad prep of regular baked potatoes can result in botulism. I think food ignorance is the result of too much processed food.
I think the best possible proof that dry canning potatoes is not safe is to process a jar using your lil gadget that records the inside temperature of the jar. And then checking the logging. Love you, Jim and Pamela. You have taught me much! Thank you.
It’s not so much about the temperature in the jar, but the temperature at the center of the food for a particular amount of time. Her gadget can’t test that.
@@decormiamour What if she buries her gadget in, say, half a potato. Or even a whole one, provided no liquid is added to the jar.
@@Joyk5it’s not designed for food testing. That requires different equipment.
Testing for food safety takes many canner loads at different elevations. It is a lengthy and complicated process.
I thought of that as well. It would dispel the perception about dry canning once and for all.
I, and all of my friends , who do canning for our families, are so grateful for all that we learn from you guys. Please continue to give us your wonderful content. I love your personal stories and honesty. Thanks again for all you and Jim do for your dedicated audience, we all love you!
Just dumped six quarts. Thank you. I have been canning since 1980 when I took a Master Canning class at my local extention. This is the first time that I have ever canned anything that has not been tested by the USDA. But ------- it sounded so good and easy too and the person in the video seemed so positive about the procedure. I was taken in. Never again. Lucky for us we have not eaten any. Thank you for sharing your scientific knowledge with us.
As the daughter of an educator, I can see how heated these comments got you. It’s something only teachers kids can tell and you hide it well.
I love all of your videos. It takes me back to growing up and visiting my paw on his farm and canning with his wife. I was always learning and that continues with every video of yours I watch.
In the Deep South there’s a saying, bless your heart. It has enough meanings to encompass each and every one of those comments.
😂I'm in South Carolina, so yeah, I know the saying well. That cracked me up!😂
One of my favorite sayings.😂
Run your dry canning experiment again with your thermostat you have that goes in your jar and download the results.
Yes plz!!!
If people would think it through, we often use a layer of ‘still air’ space as insulation against heat conductivity. Not a layer of water.
You say it, I believe it! I trust your judgment. You don’t say it unless you have investigated it. Love your channel!
So glad you’re bringing this to light again. I was on a site a couple weeks ago and a woman was dry canning, and I explained the huge temperature difference between doing this with or without water, all she said was she had been doing this for years and then she wished me well on my canning journey. Sheesh! But if we don’t speak out there are others who (because she does it) will think it’s safe. I just recommend you guys for safe, smart canning.
All I can say to that lady is she’s playing Russian roulette
Trying to explain safe canning procedures to those types of people/canners is like arguing with a drunk........it can’t be done
Thanks for going back on and addressing our questions.
And I hate, when confronted with science, they pull out the "My kitchen, my rules" card.
@@danniemcdonald7675 so true
I use many of your canning recipes and they've all turned out great. When it comes to canning, I do trust the science since most of it has been around and proven for years...I'm just glad that my family didn't follow the corruption and lack of science that was used against the terrified world population in 2020.
Ohhhh my goodness! I am laughing so hard, tears are in my eyes. Boys kissing you....."the fastest runner in the fourth grade". I'm still laughing as I'm submitting my comment. I know that you worked extremely hard striving to be the fastest runner. It's amazing how literal we can be. I'm just like you and I would have taken Mother's advice to heart also and I too, would have become the fastest runner.
Great video Pam, thank you.
😂She cracked me up too!
Glad I was not the only one cracking up. 😂
Well…i have to thank you for this information, as I was sucked in to the dry canning, and even dry canned 3 jars of potatoes of which we have eaten since. Thank God we pray over our food, as we never got sick, but because of your video, I realize how extremely important the liquid is in home canning. Thank you again!
I am 78 and cant read , So you are hww I learn thank you I trust you (2)
When I saw the title of your first potato video, I was afraid that you had gone off the rails with food science and safety! I'm thankful that you had not lost your marbles!
I’m just going to cube mine, cook for two minutes and then put on baking sheet shove in freezer 24 hrs then bag,
You are such a beautiful example of patience and grace. Thank you for teaching the "science behind" and sharing examples.
I’m dumping all of my canned potatoes that have skins on them plus several other things after listening to u! Rather be safe than sorry. Thank u so much for your videos! You are amazing and such a joy to watch.❤
The amish have canned vegetables for generations with peelings on them. I have done this for 40 plus years, raised 10 kids and we all are healthy and alive!! Don't waste you food on one person's bad opinion.
@@angelatipton4141She is not giving opinion, she’s educating us on the science of why it is unsafe.
I never commented before. I just want to give a quote from another scientist I like. " The good thing about science is that it's true whether or not you believe in it. Thanks for all the information.
I would love to see you do a video on dry canning potatoes with your Data Logger! I feel like that would be truly indisputable and could keep so many from falling for those videos promoting unsafe practices.
My heart always sinks when i see videos on "rebel canning". I just can't imagine why it would be worth the risk! There are so many of them and hundreds of commenters cheering them on.
I AGREE! I would love a video with 2 data loggers. One in a jar of potatoes with water, and another in a jar with potatoes and no water. The potatoes would have to be cut exactly the same size, and the amount of pieces in each jar would have to be the same, and the point of the data logger would have to be in a piece of potato in each jar. And then put both jars in the same canner and then process and retrieve the data. I think it would be interesting to see the graph! Buying the extra data logger would be expensive, so maybe we should just dream of that experiment, but it would be great....
I had the same thought, but I think she addressed that in the original video. My guess is that she doesn't want to go against the USDA, and likely, the data logger test would do just that. I don't advocate rebel canning and don't dry can, but I also don't think her test of sticking her hand in an open oven is as accurate as a sealed jar in a pressure canner. Just my opinion 😊
Yeah, I think she’s purposely not doing the data logger. She has a right to not go against the USDA but she should also be unbiased and leave it up to us. I want to see the temperatures!
For some reason, I thought she already did a video on dry packing potatoes. I could have sworn I watched her do one. And in it she talked about her data logger she had purchased.
@@twoturtleshomestead her testing might aide might help them to either confirm what they already believe or provide information to test it themselves.
Watch the whole video Well. I thought it was easy enough to understand when you explained it. So I thank you. Wasn't easy dumping out the potatoes that I had but I did and I feel better. I thank you again
I'm sure that it did hurt throwing the potatoes. But....your wisdom overrode your emotions and you and your family are safer for it.
If you are a gardener may this coming growing season bless you with an overwhelming potato bounty. If you don't garden....may you have many gardening friends to gift you lots of taters!
God bless!
@@avelsgard78
Yes 😁I have a garden. And I expect my potatoes to do very well. Thank you for the blessing wish. Same for you.
@@caroljeanscholl7370 💗
I would never risk my families health, could you imagine if my canning was the demise of a loved one. Just think 🥺 thank you for THE SCIENCE OF CANNING. ❤❤❤thanks Pam & Jim
Would love to have her as a teacher . 😊
I'm a college teacher and I would have loved to have had her as a teacher and professor!😀Organized, thorough, and clearly does her research.
I’ve never heard anyone explain something with such a passion. You truly care about the science of what you teach and address.and love yourChanel
Pam - couldn’t you dry can some potatoes using your device that you used when trialing the digital canners? I don’t dry can anything but it would be interesting to see what temp the potatoes do reach.
Exactly what I'd hoped! Simple temperature test - maybe even do them at the same time! One dry, one filled with water - what ARE the temps in each jar. Like Pam did with the Nesco test... If it's not safe, here's why... show us or point us to the research that shows the results of that temperature test. I searched but couldn't find any actual temperature results - just safety recommendations... Few people have the equipment to do that kind of test. I sorta thought it would be intriguing to Pam to try. I'm a long-time follower and fan, but this one item I really don't understand.
My husband and I thoroughly understood the science behind your Instant Pot Pressure canning experiment. You used the internal temperature gadget. We actually purchased that canner after seeing your video.. We would like that same experiment done on this process. We would understand much better than this" feeling" experiment. Would it be possible for you to can a batch of potatoes using the same process???
I don't even can anymore and am still fascinated with Pam's lectures. She is wonderful.
Pam if you don’t condone it, I’m not doing it. You and Jim do such inspiring work I want to be Pam when I grow up.
A couple of years ago I was researching "dry canning" on youtube and was excited to try it, but then I watched a video you made on pressure canning. You explained the flaws with dry canning so I researched further and learned it's not the way to preserve food. Thank you!
They did things like that when they could do no better. My mom once water bathed canned in the forties, but they did that to survive. She changed when she learned pressure canning took the danger from her food.
That sounds terrible they did not survive. Jim
Keep shining the light. Every time you do, you create a "breakthrough moment" for someone. Making a family safer. Shall we now call you "Pivotal Pam?"
I follow you for the same reason i still follow my grandmother and mother's canning recipes because they are USDA researched and proven. As a youngster i saw a case of botulism from bad canning first hand and it was not a pretty death. Thank you as always for sound research and science but i expect nothing less from you!
Thank you for the wonderful comments and thought provoking experiences. Jim
I did not watch all of that video. I did see you do that. Testing the difference in how the heat felt different…
These analogies are perfect.
On those rebel sites they say “your kitchen, your rules”
On one I had said something about that. I was quickly told that botulism seldom kills anyone.
Of course my reply was, That could be true, I don’t know the numbers. I can say regardless to how low that number may be, I don’t want anyone in my family to be one of those that got sick/died from it.
Thank you for making this video
Here’s your numbers-19 people were diagnosed with food-born botulism in 2019. 4 were from a commercial product, the rest from home-canned foods. This doesn’t count the infants who got botulism from being fed honey. www.cdc.gov/botulism/surv/2019/index.html
I had asked about the moisture in the potato in the comments. I now understand the point you were making about water transferring heat more effectively and that the moisture the potato itself contains is not enough to bring the temperature up inside the jar. Thank you!
Thank you, I had decided to dry can my potatoes in a few days, but after seeing both of your videos on dry canning potatoes, I will not be dry canning anything, it’s not worth taking a chance that I could possibly give my family botulism. Thank you very much!
Thanks for learning and teaching us of your knowledge that you had to apply yourself for the truth of science. 🤗🤗❤❤❤❤❤
Thank you for watching our videos. Jim
I love your explanations and patient way of teaching the science behind it. Thank you for all you do.
Your channel is intelligent and thought-provoking. I’m new to canning and your channel will be my Bible. Why? Because you’re an excellent instructor, communicator and you back up what you teach with science. Really, who could ask for more? Plus I like you and your husband. Thank you so much. ❤
P. S. I’m 73 and widowed so I’ve been around the block and know a good thing when I see it. And you’re it.😊
Water has always acted as an excellent conductor!
Pam you always handle everything with grace and eloquence. I never understood why people hold onto their old beliefs and misconceptions, instead of walking into the truth and embracing it.
Btw I loved your story about kissing and being the fastest runner. 🏃♀️ 😂
I loved how you explained misconceptions and how our brain works with changing our beliefs. Thank you both for all you do to spread good information.
I need to watch the first video I put it off and forgot to watch.
I think a lot of people assume that if the jars seals it good. But there is more to it than the seal.
As a research psychologist, love your description of misconceptions. You are right.
Thank You, Thank You, Thank You, I Love Your Videos But More Than That I 100% Trust Them. You Knowledge of Science Is Excellent. More People Just tell you how to do it BUT not the Information Behind it, which People Do Not realize it, that is So VERY Important. I am an Information Lady and Love to Learn and Gather Everything I can, and Learning From Someone Who Truly Knows and has Learned, Studied and Taught in A University. Your Knowledge as to be top Notched! Rose I thank you and your Husband for sharing your knowledge. The Detailed Information is EXCELLENT.and Very Easy to Understand. Thank You So Very Much!!!
@Pam and Jim
Thank you for always giving us excellent information to stay on the straight and narrow of canning and preserving. Your hardwork is much appreciated. 🌹🌹
What a great lesson! I’m a teacher’s aide for 7th grade students and we are covering “heat transfer” in science class right now. Of course I immediately thought about the science associated with canning!
This is an excellent opportunity to apply o your students! Great job!
Loved your story about your mom telling you how babies got in tummies! All my mom was told (her parents being from Greece) - don't sit in a car with a boy for more than 5 minutes - and my dad said she never did! :)
LOL, I did not watch the dry canning potato video because my elders taught us that it was not a safe option. Did not want to see you prove them wrong as I respect all they taught me. Now I will go and watch that video.
I come to your channel for the “why”, I stay for the “how”. Keep doing what you do. It is a public service for sure and you never know a life may be saved. Blessings.
Thanks, Ms. Pam! I think the mistrust in the 3 letter offices is a tough one to bust, thanks to 2020. People were shamed, harassed, bullied, and some even lost their jobs because of the 3 letter office- recommendations!?! Then to find out, well, they used the office of 'science" to force me to do things that may or may not have been the best choice. WHICH corresponded with people learning how to CAN! I think with you using models, actual tangible models, some say AH-HA...but others have put up a wall out of self-preservation. That word TESTED is the key. 2020 did NOT come with the TESTED label, and if there were tests they were withheld. So, it's going to be difficult, as it was for you as a child, to change mindset, from someone they trust to science. Using trust the science isn't a good tag line these days. Maybe we need to learn the difference from science and scientist!
You’re very right!
Agree 100%
Completely agree. Saying “trust the science” conjures up a lot of anger for me these days. If it wasn’t for Pam presenting the information (I trust her) and saying that, I let it go but that’s one statement I absolutely abhor coming from any three letter agency.
“Trans Women’s milk as good as breast milk”
-NHS
Pam - Love your videos and your temperature data logger. :)
Thank you Pam and Jim for the free teaching classes and keeping your viewers safe!
You are very welome.
I like the example of single pane glass windows versus double pane glass windows in the winter. The air doesn’t conduct the heat very well but the glass does. So double pane windows keep the house warmer than single pane. Triple pane glass has 2 layers of air so those windows conduct the least amount of heat from inside to outside your house in the winter. Watch the humidity example since that is based on water evaporating and taking heat from your body into the air and making you cooler by removing heat from your body. Lower humidity means water can leave you skin and go into the air easier than when it’s humid and the air is filled with water molecules. I think this is a different property of water than then conduction. It might help people see the issue but I am not sure it’s is technically a “good” example. Great videos. I love how you work to find examples people can understand. This is much harder than most people realize. I constantly update my analogies in teaching as my students change over the years. Good job trying to find ways to dislodge even a few peoples misconceptions, very hard to do.
I just canned 100lbs of potatoes by your dry canning method. I trust the method.
We do not recommend dry canning.
Just now watching this video. A week ago while checking my canned jars (making sure the seals were still good) I came across the three pints jars I had "dry canned". I have already fried up one with no I'll effects. While checking them for seals the thought of an elephant bell popped into my mind. I dumped the jars and they are ready to be used next season. Now this video, that I just saw, was addressing this very issue. Your mother's story convinced me. I am glad you convince us all with knowledge. Thank you SO MUCH!
I loved your anecdotes and personal stories but it's your SCIENCE and verifiable facts that keeps me coming back again and again. Thank you for being such a warm, wonderful, and trusted resource. You're an amazing teacher. (And thanks to Jim, as well!)
Well said. 👍🏻
When folk go to very hot, humid countries on their holidays (or even live there) the hair on their arms grows longer to be able to stick out a bit and curve to hold the AIR near the bodies as an insulation AGAINST the ambient surrounding excessive heat.
Air is an insulator (think double glazing). Why do you think we should debubble when canning? It’s not just to get the level just so. In fact, I prefer to hot fill most of my pressure canned goods. And ALWAYS heat up AGAIN, say, tomato sauce if I’ve used a hand blender or put it through a liquidiser or food processor: to make sure any mini air bubbles are bubbled out by re-simmering before I fill the jars.
I’ve also watched people on UA-cam STILL over-tightening their rings on the lids. It makes it much harder for air to escape.
Funny misconception story. When I was little, my brother's birthday was celebrated with extended family on Thanksgiving. This was the first year I started to understand that birthdays happened every year on the same day due each person.
The next year, his birthday was a week before Thanksgiving and I was so confused because I thought his birthday was on Thanksgiving! Well, his birthday is on the 21st, so the first year his birthday was on the 4th Wednesday, the next year his birthday was on the 3rd Thursday, a week before the holiday. It was another year or so when I learned how Thanksgiving was on a different day each year because it's always the 4th Thursday, and I finally understood why we weren't celebrating his birthday on the "right" day with Thanksgiving!
Awwww! That’s a cute story, thanks for sharing it! I can well remember how confused I used to be about Thanksgiving. It took me a few years before I understood that it had a “floating“ date.
Thank you for your clear and concise information based in science. I'm not a gambler and won't take chances with my families health. Well done!
Well said!
Very well done. I can add to this debate. I did one canner load of quarts filled with dry potatoes. I’ve eaten a few without incident. However, I made a chicken soup and it was very good. Yet when I ate some of the leftovers 4 days later I did get food poisoning! I do believe it was the potatoes. I won’t be doing that ever again and have disposed of the remaining jars.
I always enjoy your videos, especially this last one on dry canning potatoes.
I have never spent a single day canning anything, and I rarely cook; (WHAT A CONCEPT!) However I watch your videos always because I enjoy the aspect that you present with such an emphasis on science. What we learn in one aspect of our life will carry over to other areas. Truth will transfer.
Here in Colorado, I heat my house (with cheap garage sale kerosene heaters. I am trying to explore new options for efficient heating. Most recently I had researched heat transfer pumps but I may have to revisit some kind of boiling water system. Any advice on that score??
Loved your story about being the fastest runner in the fourth grade!!
Thanks for a good laugh! However it was a perfect illustration for the concept you were trying to explain. Some of my mother's advice was: "Stay off of men's laps in small foreign cars," and, "If you keep your shoes on, your stockings will never come off."
She also advised, "When you go on a date, make sure you have money in your purse (for cab fare or a pay phone) and put a straight pin in the hem of your skirt (in case you need a weapon.")
Definition of a kiss--an upper persuasion for a lower invasion.
THANK YOU for all that You & Jim do!! For so many!!! I've been watching you for a couple of years & have learned So much!!! My children bought me a "Smart TV " for Christmas. And, I've yet to figure out how to "like" or comment on your videos. Sorry if you don't get credit!! But, you are still appreciated!!!❤❤
Great video! I love hearing the science behind things so I can explain to friends why we do things a certain way!
LOL. I love that you are so polite to use the word misconceptions. The way I see it is that often a misconception, more times than not, instantly in our brains leads to distortion. There is a fine line that one crosses over from misconception to distortion.
you are a legend. ! Keep up the fabulous work. Thank you so much to both of you.
Thank you for making this follow video. It greatly clarified a number of points. But please clarify the processing time. You said pressure can potatoes pints 75 minutes, quarts 90. In the USDA home canning book they recommend processing pints for 35 minutes, 40 minutes for quarts. Thanks.
9:15 Pam accidentally misspoke when giving the processing time. This is a good example of why people should double check things on their own and use the information from the USDA/National Center for Home Food Preservation.
I’m so grateful for you both Pam and Jim and grateful for your channel and all the work and effort you both put into it! Thank you 😊
I am so grateful for all your videos. I was a sixth grade teacher as well, and now I’m learning preservation. I have been too sick with long Covid to be in a classroom. Your channel was recommended to me because of your many years of experience along with knowledge that keeps us safe. Thank you.
This channel is an excellent resource; you couldn’t look for a better place to learn how to can properly.
I’m sorry you’re struggling with long term effects of the virus, and I hope you’ll eventually come out the other side. It must be painful to no longer be able to do the job you love. ❤
I can just imagine you running from those little boys! 🤣
Great idea to follow up with this video
Loved your examples of misconceptions!
Thank you for the explanation. I appreciate the work you and your camera husband put into this. :)
And thank you for the explanation of misconceptions. It was very informative.
I have watched a bunch of videos on youtube about dry canning and oven canning and others. I do not do any of it. I trust you so much. You are an expert Pam. You are the best at explaning how things work. I have watched every video you and Jim put out. I just want to say thank you. Thank you for showing us the right ways to can and preserve food. And showing the wrong way and why it is dangerous. You two are the best!
Wow, thank you so much. We have over 500 videos now, so you have watched a lot!!! We appreciate you.
I so appreciate your canning videos with safety protocols.
I am a visual learner and when you canned potatoes, I knew I could do it, too…And have!
Thank you Pam and Jim. 💕💕
Dr. Pam, I do not often rebel can, but sometimes I do. Last year, I was tempted to dry can potatoes. I wasn't comfortable without adding 2 tbls of water and I added butter. They turned out delicious, like a baked potato. But, I haven't been comfortable doing them that way again. I appreciate your video demonstrating the science of dry canning and why it should not be done.
I had to do a double take because I know you're against dry canning. It's amazing how passionate people are when ti comes to food! I'm with you. Why take a chance?
I have a perfect example of difficult misconceptions to let go of, learning that major events reported on by the news weren’t true. History is full of those stories.
The Canning Diva had dry canning potatoes tested and it was safe. I have been doing this for 6 months and love these potatoes. Do your own research and do what is best for you and your family. We fry them all the time and they are delicious.
I'm just learning to can at 67 years old. I grew up with Grandparents with farms and they grew everything and canned it. I am so happy i found your channel a couple years ago. You're the only one I trust!! Thank you for all your work.
What an interesting concept of why people continue to follow unsafe canning processes. Yes, I was concerned that you had gone to the dark side but I am thrilled that you have not. Keep up the good work. Thank you.
No, Pam has not... Jim
Thank you for your wonderful attitude while doing this video. When I first started canning, I was looking at all the “rebel canning” websites and videos. I was headed down that path! Then I came across one of your videos and was hooked. After watching you I am now a firm believer in canning by USDA standards, which are now the only recipes that I will follow. This changed the direction of the canning path I was on……thank you so much!!!!! You have also given me the courage to begin pressure canning, which I would have never attempted. I love all your content. I think the most wonderful thing is that we can all learn something, even if we don’t alway agree.
I trust what you say because you don't take chances andI recommend you to anyone wanting to learn!! Didn't see the first video but will watch it later..I didn't think it was safe to dry can. but had no scientific reason not to,, so thank you for your research. Love your mm channel 🤩🤩🤩
I appreciate that!
Thank you so much for changing my life. For the better. I was so excited to can my own foods but I had/ have reservations about using my glass topped stove. Long story short, your oh-so- succinct videos on the Insta Pot canning safety put my mind at ease and coincidentally i came to some money to buy one. Yup. Changed my world. Don't know what I would ask for now. You always hit the spot. Bless you both, and your families too. Thank you. A thousand times, thank you.
The IP max changed my life as well! I can only do pints which is typical but I ended up getting the Presto as well for quarts, lol. I’m having so much fun. Way less food waste between canning and dehydrating. So much to learn, I have jars and jars, but I’m nowhere near done yet. 😂🎉
We once shattered a glass top stove while canning peaches at 3 am. That was an “interesting” event… and one we never repeated. Good to know there are other options! 🤗
You gave me a moment of panic when you said 75 minutes for pints and 90 minutes for quarts. I canned potatoes last week and processed them for 40 minutes. I had to do a quick Google to reassure myself I did not mess up! 😅
difference in elevation we have to add much more time to canning anything here in the southwest
@@ram1brnPam misspoke when mentioning processing time. Elevation definitely is important in canning. When water bath canning, the processing times vary based on elevation. When pressure canning, the amount of pressure used changes (psi/weight) but the processing time remains the same. Potatoes must be pressure canned for 35 mins for pints and 40 mins for quarts per the National Center for Home Preservation. The canner pressure (psi) varies based on elevation.
Thank you for diligently explaining the science behind food preservation in our home kitchens. I especially enjoyed your side note on our human brains and the effects of misconceptions. Absolutely brilliant. Could you also do a deep dive into the science behind the different methods of meat canning, please? I’m especially wondering about the differences between hot and rawpacking meat products.when raw packing meat chunks, some people don’t add water to the jar. The thought is, that the meat produces enough juices to cook efficiently. Would that not throw off the timing, considering the heat transfer through the initial air layer in the jar? I’m looking forward to your thoughts on this matter.
I love it when you’re in that “teaching” mode..I learn soo much..thank you Pam..you are my go to when ever I question something canning related ..I just search for a video and usually find the answer..😊
Thank you for these videos on dry canning potatoes. I had watched a video on dry canning potatoes and I was wondering if that was a good idea. I'm glad I watched your video before I tried it.
You are a saint! Taking the time to teach us how to be safe in canning … I adore you!!!❤️❤️❤️
I love your scientific approach. When I want to know something in the cooking area, I give your channel great consideration. I like the points you make and the sources you site. I love being able to go to the sources and find other information, as well.
Always ask..."What Would RoseRedHomestead Do?"
I love, love, love your stories about your mother and your willow tree and being the fastest runner in the fourth grade. For a minute I thought I was listening to myself, because I had those exact same experiences! Not the wind, though, because we only had one willow tree....
This was just too good! I enjoy your talk and would have gone to any university lecture in which you were speaking. Keep it coming!
I just love you both no matter what you do 😂❤ I appreciate you both!
Thank you for your thorough explanation. I just discovered your channel today because of the title of the first video 'The Science Behind Dry Canning'. I'm new to canning, in the sense that I haven't canned since childhood and don't remember how to do so properly. I had never heard of dry canning until today and was reasonably skeptical, so the title drew me in for the exact reason you hoped...I thought I might learn it's safe but instead learned my skepticism was warranted. My take on it is this: I'm sure that scientists could experiment to find the appropriate dry canning processing times but it seems a moot point for two reasons; 1. people are claiming its a faster method for a late season crop when they're tired of canning, but if you have to significantly increase the processing time then you're not saving any time, and I'm not seeing a savings on labor between the two methods either; and 2. the other claim is better flavor/texture, and my response to that is if you don't prefer canned potatoes then don't can them, lol! Use other preservation methods like freezing or dehydrating opposed to risking your family's health. Expecting preserved food to taste the same as fresh food is silly, and while canned food can be less nutritious/flavorful than fresh foods they're far superior to the highly processed foods most americans diets are now based upon. Just my two cents.
Myself and many others appreciate what you teach! We know it’s safe as possible.
I’ve watched your videos over and over again when I first started canning as watching was a great confidence builder so I could preserve food properly. Whenever I seen videos of Rebel canning I always rewatched your videos and followed your techniques.
You’re right, people are always going to do what they are going to do! I have one friend that I send videos to because her grandparents always rebel canned. All I can do is present them with proper information and it’s up to them what they do. Yes it does concern me however I have to let it go because I know their practices won’t change.
Thank you and Jim for all you do for our community!
That old saying, “you can lead a horse to water but, you can’t make them drink”. You have done your part but, I understand, it’s hard to let go when you know the end result of their decision. Blessings
I loved this video. You’re an excellent teacher. Wish there were more like you. My daughter had one who hid in the classroom closet when he got too stressed.
Thanks for sharing your childhood memories. One of my memorable childhood memories, I saw my sister chewing on something that looked very strange. I asked her what it was. She told me it was a nerve that fell out of her tooth. For years I’d been terrified nerves would start falling out of my teeth until one day I realized it was the wishbone from the OPERATION board game.
Thank you so much for the time you spend on making your videos. I am sure in my much younger years (way before computer’s and UA-cam) my canning was not as safe as it should have been all the time. Thankfully, study and channels like yours have educated me to be much more careful and exact and no one became sick (bullet dodged). You are a fabulous teacher and your students were fortunate to be in your class. Love, love,love ❤ your videos, don’t ever give up, you are still educating!
I belong to a rebel canning page on FB and they give some of their canned food as gifts and I just cringe at the thought of one of the recipients being the one who hits the jackpot of the “B” word. How horrible would that person feel. And they all jar milk and butter and one this past week did heavy cream. What can I say. I am grateful I found you and that I have an open mind. Have a great day! ❤️❤️
Whenever someone gives me any home canned food as a gift, I smile and thank them but I never eat it because who knows if they processed it correctly.
Pam: I completely agree about misconceptions. My mother could not be convinced that open kettle canning was not safe. It was the way she learned and had always done it for several fruits and vegetables. She could not understand why I used only USDA approved methods. I tried to explain the science to her but she remained steadfast in her beliefs. Keep the good videos coming.