The 24/2 Rule of Reprocessing Your Canned Food
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- Опубліковано 30 тра 2024
- Do you know about the 24/2 rule for canning safety?
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Chaffles recipe:
18 eggs
half cup of Thrive mushrooms
half cup of Thrive red bell peppers
1 cup of Thrive chopped onions
1 cup of Fiesta Blend Cheese
Makes 18 Chaffles
98 calories per chaffle
1 carb per chaffle
8 grams of protein per chaffle
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I am 100% sure that the me who menu plans and shops and the me who actually cooks and meal preps are 2 different people.
Fact 🤣🤣
True dat.
Absolutely agree 100%
Lol yes!
I can identify…!
Just because you have a great memory and have been canning for years , it’s still a good idea to double check your book . Double checking never hurts and doesn’t mean you don’t know how to can.
We all forget.
Better safe than sorry.
I water bath can only things that are appropriate for water bath canning but I double check. I also triple check.
If I were to pressure can I’d check 2-3 times. To make sure it’s correct. Safety first!
Canned 7 pulled pork pints. First time ever, 2 didnt seal. Had eaten pulled pork that same night. Hubby didnt want to eat more right away so I put contents of each jar in a vacuum seal bag, flattened so they defrost fast and they are now in the freezer.
Per your instructions I have my USDA book open when canning. I make a check list & mark off what I do each step At 71 & having dyslexia I’m not willing to jeopardize my family’s health on safety it’s the number one reason I never canned till you Lisa gave me the tools I needed THANK YOU 🙏🏻
this time of 24 hours never set will for whatever reason. I listen for the ping & put an x on lid let jars sit till morning if not sealed into the fridge & deal with in 8 hours. I may freeze or reheat use new jars & lids to process in canner
I always have my USDA book, or website open, but I’ve never thought to have an actual checklist-what a great idea! I never touch my jars until the next day-generally 18 hours. I will have to say that I’ve not had a jar NOT seal, but I HAVE had jars lids buckle from my tightening the rings too much. Those get refrigerated and eaten quickly.
I love and appreciate that you are going over the facts of canning. There is so much dangerous info out there.
I appreciate the information.
While I was a supervisor with the State (of Louisiana), I came across a note that applies to our memories:
THE HUMAN BRAIN IS DESIGNED TO SOLVE PROBLEMS. IT WAS NOT DESIGNED TO RETAIN LARGE AMOUNTS OF INFORMATION.
Side note: Many people are able to retain information and retrieve it quickly; they are the exceptions, not the rule.
This means: Write it down and come back to it for review.
I did this with employee reviews done every three months and a massive one once a year. It’s not possible to remember the comings and goings of eight people over a year without writing it down.
Truly smart people write things down. That’s how to get things done.
My husband was recently diagnosed diabetic-like to the hospital with ketoacidosis! Now he has to take breakfast AND lunch to work! He loves these kind of chaffles! They freeze wonderfully and he just pops them into the microwave. I really DO a lot of meal prep for him, but I have stomach issues and rely very much on ready-made things like bananas and apples with peanut butter, or cottage cheese, cheese chunks. So, I guess I do meal prep. But my Prepper pantry has given my husband a plethora of choices for dinner and he takes full advantage of them! …lol! So,I’m always prepped with lots of veggies and some fresh fruits, home canned bases and frozen meats. But we raised a child who was often on chemo or in radiation treatment… so actual meal planning like my mother did was out of the question. We all do what we do…. 💕💕💕
Here in Oregon, we have a master gardeners program and a master food preservers program!!! I went through the master food preservation class in my early twenties when I wanted to start canning on my own for my family!!! I had little's at the time (under 5 years old) so I wanted to be sure that whatever I canned and fed to them was safe without question!!! I'm now almost 70 years old and I still always read the recipes, double check, and will only use safe canning practices for anything and everything I can!!! Thanks for the update on the 24/2 rule!!! If mine don't seal (which is practically never) I just pop it in the fridge to be consumed right away or I pop it in a freezer container and then it can last quite a while!!! I'm currently teaching my granddaughter how to can and she's doing really good!!! Last Friday she did 2 whole batches of strawberry rhubarb and strawberry balsamic jams all by herself after we did the first 3 batches together!!! She did great!!! I'm so proud of her!!! 🎉🎉🎉💜💜💜
Thank you Emmy ans Leisa for setting us straight.
Thanks for this information. You mentioned that there don't seem to be canning classes by the State Extension services. I just got one of our Alabama State Magazines. It had an article about canning. In the article it stated that our State was having 3, 2 day classes this summer in 3 different counties. After your video I immediately signed up. I have to go 50+miles but seems worth it. It includes pressure, water bath, fermenting & picking. Yeah!!!
Thank you Emmy and Leisa for keeping us updated. I'm old enough that I sat or stood behind my mom's elbow while she drove. Lol
Thank you for explaining that so thoroughly. It can be confusing and so I never mind when someone reviews or goes back over information I'm a nurse and when I train other nurses I tell them there are no stupid questions we need to be on the same page so if we need to go over something a couple more times to get it exact we just do it it's not a problem. Thank you so much for all of your work and effort that you give to us in helping us to Ken and store and take care of our families. I had to call and tell my daughter about about pork and chop and about all of your chicken nuggets that were running around. It was our laugh of the day! Which we need so much of. Children laugh about 500 times a day adults laugh about 18 * a day we need to start working on getting more laughs in our lives! Thank you so much!
You got your hair done...I like it a lot, the curls are very cute😊
Thank you! 🤗
Im relistening to this again
Thank you Emmy and Leisa
Absolutely, Do it RIGHT the first time, check each item ur canning EVERY TIME!
Good video Lisa!
Yes! Thank you!
Wow I did not know this! Good to know! I have never reprocessed anything because I hardly ever have a problem with sealing and when on the rare occasion it happens it is usually one jar so I put it in the fridge and eat within a day or so
I typically do the same thing and if it's two jars I put one in the fridge and empty out and freeze the other.
Absolutely right. 24 hours if canned exactly as the recipe states. Otherwise it is considered leftovers. So if headspace is wrong, time is wrong, or any other thing is wrong it is two hours. This is per Dr. Andress who is now retired from NCHFP.
😂😂 I got sucked into a time Warp when you talked about your mom! There were 3 of us too all over the car and Mama and daddy both smoking. Heck I remember my mother smoking at the grocery store and on a plane. Thanks for the canning recovery video.
I love your great common Sense approach to canning. I also like the scientific part that you hit on. Very precise thank you Leisa
You are very welcome
Great information. I know this is so "cliché" but when we know better...... This info is so important so we don't get sick or waste our hard earned food 🥂
You’re so intelligent! Great teacher.
Thank you! 😊
Absolutely! You preach it girl!
Thanks so much for clarifying this!
DONT TOUCH THEM! 🤣 I have barked that at my husband 😁
😅
Thank you for helping us stay safe while canning!
Now I want a chaffle!
Thank you for the updated info. I also went by the 24hr rule. I just wrote the 24/2 rule on the front of my canning binder.
Thank you again❤
Thank you Emmie! 👍🏻 👍🏻
You were so enjoyable to visit with it is just fun!
Great video, makes sense thank you
Yes, this is the same info we received in our CA Master food preserver classes. Great video!
Thank you sooo much for the information you give us. It is appreciated!
Thank you for this information!
Thank you Leisa for a very important and informative video! ❤
Good information, thank you!
Thank you Leisa
I have to rewatch this video and take notes. And get your recipe. Thank you Leisa. This is information many of us needed.😊
Thank you so much for this info,it could save a life. Now l get it.
Thank you for this information. Very good.
Great information today. Thank you.
Awesome information, Leisa! This is so needed! Thank you.
thank you for this REALLY important information! good to know! I always make sure I reference my ball blue books before processing or dehydrating anything... never go off memory!
Thank you so much for this information. As someone who is trying to learn everything I can before I start canning, this has been so helpful and informative.
Hi Leisa 👋
Thanks for all the information and for helping us newbies.
You are all your friends have done great job. I have learned so much.
Healthy canning to all.
Great information thank you for sharin! 😊❤ and the Chaffles looked great!
Thank to both of you! As a fairly new canner, I am constantly learning the rules and I am grateful to learn this added 2 to the 24 rule! I constantly check the centers guidelines when I am canning because I dont trust my memory. It is a good habit to do anyway. Thank you again!
Leisa, I am so very thankful that you have shared this. I actually watched this twice so that I understood what to know. I took note and added it to my canning book for future reference. Also, I cant wait to try the chaffles!!!!!!!!!!!!!1
Thanks for putting this info out there Leisa. ❤
You are so welcome!
Thx for adding this insight! I know I still mess things up sometimes while canning then try to fix it based on common sense. It’s nice to have more concrete guidelines for if I run into this particular mistake
makes sense...thanks Leisa! ( Emmy too!)
Chaffles are awesome. I get the precooked sausage patties and put one of those and a slice of cheese between plain chaffles.
Wow! I had to watch this twice but I think I've got it now lol, THANK YOU!! Makes sense :)
Glad it helped!
An important video. Thank you
You're welcome
What a great video. Thanks. 👍
Our pleasure!
Excellent video! Thank you for sharing that valuable info!
Chaffles are so good! I also use them for hamburger buns.
The best!
Thank y'all, julie
GREAT INFORMATION , THANK YOU LEISA
You are so welcome!
This was extremely helpful and so important! Loved the seat belt comparison! I remember when we used car beds for our babies😳 I can't even fathom that nowadays. So dangerous!! Thank you for making this clear❤
Yes, most people don't realize that as elevation rises above sea level, water boils at lower temperatures. At sea level water boils at 212F or 100C at 3000 feet above sea level water boils at 206.2F or 96.8C . That why we have to can at higher pressure for Pressure canning or for longer times with water bath canning. That's where we trust in the laws of physics and the lab testing.... Why anyone would want to ignore the tested guidelines because they prefer beans to have a certain texture but are ok with having a random stroke or dying is beyond me.
Thank you so much for the clarification. I don't say much but I am listening and also fact check if I believe something could be sketchy. But we don't know what we don't know. So again thank you as always for getting the word out.
Oh and your hair looks amazing 😊🧡
Know better do better.
Love your hair Leisa!
Thank you for clarifying 24/2❤
This is why I love your channel, invaluable information to keep us safe 😊 blessing x
Thank you so much!
👌 I really enjoy all of your recipes on all of your vids! Thank You!👍🙂
So nice of you
Yes, on chaffles. Also cook thin like a crepe ,small pan to make roll ups. 😊
Thank you, thank you for this very IMPORTANT video! My gosh! How scary if we don’t know these time frames. ✨
You are so welcome!
Thanks I never heard of this thanks. Unknowingly I would have repressed. Glad I usually always check to make sure of time and headspace. I have been wrong on both before. Even though I make the same thing every year. Time an extra minute.
Thank you Leisa. I needed this when I was doing my very first canning project. I wasn’t sure if it was safe due to the pressure coming down so rapidly and it caused a great deal of siphoning, so I threw out the whole batch (4 pints) because it wasn’t worth the risk. Got back up on the horse and canned the 2nd batch properly as the pressure came down naturally (still remaining ing the kill-zone for a good bit of time). I love canning, thanks to great channels like yours that give us safe canning videos, and then tasting my good work 😅.
I’ve found you are correct, prepare, read everything through and double check before you begin canning every time you think you’ve done it enough you think you know, when you double check you were wrong.
I love listening and watching your videos love your Persona. And yes safety is number one. Read always even if you know it.
Good job. Also, if you have to re-can the product you have to use a new lid.
Great information.......I like that you are very clear when explaining the why something has to be done. I do much better understanding when if I know why. Never heard anyone talk about Master Canners. Makes perfect sense.
Glad it was helpful!
“I prefer you not kill you and your family” 😂. Good moral compass there ❤
I got my Ball Blue Book yesterday.
Oh, me too. :-D
Hi Leisa, I didn't get the beef roasts canned today but I did get most of my garden planted. I'm shooting for tomorrow night now. Daytime tomorrow I'll finish the garden.
You've got this
I might add that if you need to reprocess, do not use the same jars. Jars that have not sealed or that were not processed correctly should not just be thrown back into the canner.
Actually, jars are fine, its the lids you should switch out
@@SuttonsDazecould you please define how to “reprocess”? Can I just switch the lids and put back in the canner? No matter if it was originally hot or cold packed?
@@jenn6838 it would depend on what you're canning really and how the canni g process changed it.
@@SuttonsDaze okay, no wonder I've been confused on 'reprocessing'!!
I'm a member of a rebel canning group in Australia. I have an absolute meltdown when people can meat and low acid food in a water bath. And I get attacked for proper canning methods. I just bought the USDA Canning book, so I have all the information. I have not yet under processed anything, but I have definitely over processed. Thank you for providing this information. I can only hope that some people will get through to those who will listen.
My motto is, if in doubt, throw it out
Or if the lid didn't sound right, when i open the jar, I will throw it out as well. Sometimes, you can't help stupidity.
Even after 35 years of canning, I check my USDA canning book every time I can something, no matter what it is or how many times I have canned it before. We can all so easily forget something even if we have done it a hundred times. It's good to know the 2 hour rule, I had not heard that one. I only remember one time I got the time wrong and I reprocessed right away, it won't hurt anything and your food will just be more tender but still edible.
Your hair looks so cute! 😍😍 it looks like Velvet.
Oh thank you!
SCIENCE!!!! And I’ve got a microbiologist in my hip pocket too. Little sister has a chemistry/biology bachelors and an MBA so I’m VERY nerd adjacent!!!!
Thanks Leisa! I did a little canning today- well, I bought cans 😆😆 I have my list of needed "pantry supplies", and there are only a couple of things that have been short. TOOK care of those through your link! Now, I can check that off my list- FINALLY! But, I sure could use some suggestions though. I do meal prep umm, well, I freeze my leftovers, so that is a sort of meal prep. When I make spaghetti sauce, If I'm cooking once, I'm making it count for down the road, so I make batches. Back to my suggestions- my noodle is about emptied of ideas. We are preparing for the old fav- hurricane season. This year shows signs of a doozy. Here is my shortfall for ideas. I have to make TWO- ER menu's- One for the DH who is ER management, and carts himself off to work during storms. So, easy to prepare meals for him- at least 3 days x 3 meals are a MUST. Then there is those of us, here at the house. We have a gen, but, can't use the a/c. So, if the power is out, it's gonna be HOT, and humid. I have freeze dried oatmeal for breakfast's done, just add boiling water, and granola cereal done. I'm now working on getting sandwich rolls made for the freezer for quick tuna sandwiches etc. It's the dinner meals that has me stumped. Any ideas?
Tons...lol
Water in my area boils at 208*
Food safety is SO important!
Thanks again Leisa, I'm going to make a sticky note to put into my book so I have this forever.
That's a great idea!
@@SuttonsDaze or, maybe ForJars has a new design for their sticker sheets? LoL
It's my understanding that during that 24 hours IF you are using wide-mouth jars with no shoulder you can freeze an improperly sealed jar. True? I've done this and it was fine. (Regular mouth jars don't allow enough expansion room during freezing because of the shoulders and may crack your jar.)
As for the canning times, I keep the USDA guide in PDF format in my phone so it's easy to check while in the kitchen. It helps.
soooo happy I have not killed anyone yet. this is excellent info. and having canned for sometime now, at mid 70's I am still learning! going in the book in bright red lettering when I print it out. 24/2, 24/2, 24/2!
I am a Master Canner , good video. !!!
Thanks ♥️
I had a jar that had a slight chip in the rim that would seal good for 24 to 36 hours then the seal would fade I have thrown it out it was more like a scratch than a chip.
I check my jars prior to canning. I make recipe cards with the pg number in the Book to put eyes on it. I’m comfortable with pressure canning…. But still getting used to water bath canning.
This is agreat lesson.
Chaffles 💡 💡 I avoid oven in summer & really miss cornbread. Bet can make in waffle maker. Thx
You know it
Hi Leisa !! I love watching and learning so much from your channel.This question has nothing to do with canning and I do hope that you don't just consider me nosey , but I don't love the way you are wearing your hair. It is a very flattering look and at first, thought that was the reason for the headbands. Then I noticed the small cassettes (for lack of a better word) on the bands. I am 77 years old and have two problems with my scalp. My hair is becoming very thin on top, plus have been noticing some small bumps on my scalp. I starting wondering if this could be a treatment you could be going through for either of these problems. If you don't want to discuss this, it's perfectly ok and I will respect your privacy. Thanks again for your wonderful channel !!!❤️
The headbands are actually headphones. I am always listening to books, music or podcasts.
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Hi Leisa 👋🏻
Your T shirt matches my underwear TMI 🤣. Thanks for the tips Leisa.
You’re welcome 😊
Makes since
@Suttons Daze. I had 5. 1half pints of strawberry jam not seal. I used format lids. I had found sooo many recipes for this. What I was confused about was the amount of strawberries to pectin to sugar. Ball recipe was different than the USDA book. HELP. I used 2 quarts strawberries, 1 pkg pectin and 6 1/2 cups sugar.
Find one recipe, follow that recipe. Each entity tested their own recipe
I have a presto 23 quart pressure canner. The owners manual has all the instructions (for most things). I have never under-processed, but I have had siphoning & seal failure. In most cases I don’t want to re-process (and over-cook). If there is some magic to avoid siphoning, I’d love to know. ❤
ua-cam.com/video/RwSo9FwOhpQ/v-deo.html
I pressure can all jars at 90 min each except for carrots, spuds, green beans and pinto beans. I’ve had 3 jars fail in three years.
Mind blown! Thanks Emmy and Leisa! Thankfully I have not been put in that position but now I know. I am assuming that the incorrect processing batch could still just be immediately put into the freezer, correct? The few times I have had unsealed lids I have either eaten quickly or frozen them. Now I'm slightly concerned about the still-alive toxins.
That is correct
I guess to clarify my question...is it still safe to freeze the unsealed food? Does the 24/2 apply to that time as well?
Also....I love chaffles too! ❤
@@elizabeths182 yes, freeze if within 2 hours
@@SuttonsDaze thank you!
Thanks for all this great info. I'm a new pressure canner - and I'm curious to know.... if the guideilnes say process for 75 minutes - is there any issue with processing for, say, 80 minutes? "If a little is good...a lot is better" sort of thing? That is - is the time for processing a *minimum* or an absolute? It could certainly put the food in the "kill zone" for a longer period of time - but would the quality of the product suffer? Thanks.
The quality could suffer
Leisa, did you rehydrate the Thrive veggies before you added them to the eggs?
Nope
☘ thanks for education Leisa - I can in afternoon (babysitting that can) - leave OVERNIGHT - NO TOUCHING 😂 I was paying attention !
Perfect!