My favorites are Jeni’s Scratch made and Rose Red Homestead plus a few others that can safely but Rose has thoroughly checked out the electric canners ie Nesco, I Pot Max and Presto
RoseRed Homestead is a favorite, for sure! Unfortunately, I missed out on getting an IP Max and since they've been discontinued, I haven't been able to pick one up. Otherwise, I'd love to have one.
This is a fabulous review. I bought the book because of the persian recipes. We are a melting pot family and love ethnic food as well as typical American recipes. Your ideas to make some of her recipes in an approved for safety method are priceless and I greatly appreciate your work on this subject. I think even though Im still a beginner canner, I fall into the same category as you. My electric canners get lots of use, but I really want to use approved and safe methods/recipes. You really said it in a reply to another subscribers comment. Our family trusts us completely when we can foods and serve them up to them. Thank you, Rebecca, for this video. 👍🏻👍🏻🤗
Thanks for watching and commenting as always, Belinda! I love that you are a melting pot family. We are not, but love ethnic food. We have spent quite a bit of time in India, and I'd love to can more Indian food. We also eat a lot of Mexican, Chinese, Thai, etc. food. I think I'm going to give the Chicken Shawarma a try, though it would need to be tweaked. It is very sobering to think that our family trusts us completely and I would never want to violate that trust by canning something that could make them sick. The scary thing is that most people share the food they can, and it's concerning when you think of all the people sharing food that may not be safe. Obviously, not many are dying from home canned food, even though there are those who break the rules. But I still don't want to take a chance.
You're very welcome! I am planning on canning some of the items in the boo, but it takes more effort because I have to really think through whether or not it's safe, and how to adapt the recipe if needed. So even though it has a lot of delicious sounding recipes, I've been sticking with my Ball, USDA and the Angi Schneider books.
I bought the book and have the usda guideline books also. I haven’t canned in over 40 years so you could say I’m inexperienced now since so many things have probably changed. I’m interested in making meals in a jar but I might reach out to you if I’m unsure about the proper procedure to follow. I thought you did a great job and fairly described the pros and cons of the book.
Thanks for sharing, Rhoda. You and I are opposites in that I've only been canning for a relatively short period of time, but my experience is more recent. You make a good point about things changing, so it's good to have some updated books. I'm glad you have the USDA book, because it's a great reference book. Thanks for your kind words about me being fair, as that was my intention.
Hugs to you, too! It's hard because in many respects, I WANT to be able to can many of the things in this book. I love her creativity. And I love the fact that she puts a lot of thought into her recipes and methods. But I also feel a responsibility to make sure the food I can is safe, and especially that the food I feed to my 93-year-old mom is safe. Do you plan to buy the book?
@@StockingMyPantry I just can single ingredients. So don't plan on buying it. But I still liked your review. People can be so unhinged when this topic come up. You are brave@!
@@patriciacox8169 oh, that makes sense. Single ingredients are good, too, though for me, much of my canning is homemade convenience food for those days I don't want to or don't have time to cook.
Thank You for sharing information about this book. I regret buying it but at least I know to compare and check these recipes. I really appreciate your fair review. 😊
You're very welcome! I haven't yet made anything from it. I do like the basic idea of many of the recipes, but I feel like I have to check everything, just to be on the safe side. It is easier to pull one of my other canning books off the shelf. . .
Thank you for your many insights and help in navigating this new- to-me hobby. Your level headed educated approach is much appreciated and has reduced the angst as I read online comments (fb). I didn’t know I was entering a war zone. 😆
You're very welcome. And I have to say that yoru comment about the war zone made me laugh out loud! It is indeed good to be safe, but it's amazing how strongly opionated people are in the canning space. It's definitely not boring!
The electric canners have been tested by Rose Red and she tested with calibrators. They are safe to use BUT….you need to follow USDA guidelines and not do things that you aren’t supposed to do….
I have traditionally really followed Ball recipes without thinking critically. Ruth Ann Zimmerman of Homesteading With the Zimmerman's on UA-cam has gotten me thinking about water bath canning and what it really does.
Thanks for watching and sharing your thoughts! I have watched many of her videos, and just love her. I still do my best to follow safe canning guidelines, especially for the sake of my family. They trust me implicitly and I don't feel right doing anything that could put them at risk. This is especially true with my 93-year-old mom. I have to admit that if it was just me eating the food, I would be more willing to risk it. But since I have other people who trust me and depend on me to do what is right for them, I prefer to stick with safe canning guidelines.
@@StockingMyPantry Me, too, but i never considered that water bath canning mostly just causes things to heat up and the jar to seal. I just assumed that it was killing pathogens just in the process of water bathing like it does in pressure canning. I didn't realize with water bathing it is mostly just not having pathogens like botulism on your food (which we never know) and then acidifying it to make sure it is inhospitable for it to survive. It is interesting.
@@CountryFrau it is interesting! And there is always more to learn. I do think that with WB canning, there is more to it than heating things up which causes the jars to seal. Otherwise, you wouldn't need to increase the time you WB can based on altitude. There also wouldn't be different processing times dependent on the item being canned, since the jars would seal regardless of the amount of time you spent boiling them.
@@CountryFrau I wanted to follow up on this because I realize I didn't make it clear that with water bath canning, the things you are concerned about are e coli, listeria and salmonella. Botulism isn't what you are concerned with in water bath canning, since it doesn't survive in a high-acid environment. However, e coli, listeria and salmonella can, and that is why the processing time matters. Without proper processing time, those things can exist even if the jars have sealed. So it's deeper than worrying about whether or not jars have sealed.
Great review. I do have the Ball canning book so now I need to order the USDA one. I go to their web site all the time but having it right at hand will be really convenient. I have a Nesco canner but never stray from USDA guidelines. I do not think this book would be for me.
Thanks for watching and commenting, Joan. I do find the USDA book handy. As nice as it is to have all of the online resources, when I'm canning something, I love being able to turn to the book. I'm not sure how much I'll end up canning from the meals in a jar book, since it takes more work to think through and research what might be wrong. On the other hand, some of the recipes do sound good, and if I feel I can do it safely, then I will. But it's a shame she doesn't use the approach that Angi Schneider does in her book. It makes it much easier to follow a recipe when you know the person who created it follows the guidelines.
Thank you! Interesting review! Sounds like this is not a book for me, since I like to can fairly plain and traditional foods for my husband's sake 😍. And I am more comfortable at more traditional place on the canning spectrum, probably about where you are. 😊
I'm glad you found it helpful! It does sound like it's not the best one for you if more traditional food is the best fit for your family. I think a lot of us are on the same place on the spectrum. :) Thanks for watching and commenting.
I haven't gotten rid of hers yet, because I keep thinking I may make something from it, but it would take effort to check everything to make sure it's safe. And because of that, it's just sitting on the shelf. I really wish she would use her creativity in a way that fits with USDA guidelines!
I pretty much follow canning recipes. That being said I am human and I do not stress over exact measurements in anything. When everyone refers to safe canning standards, it completely turns me off, because we are talking about a testing group that we really don’t know anything about and have no reason to trust. For years we were told that everything had to be sterilized, I watch people all the time that still sterilize everything. Now we are being told that it is not necessary. A lot of things/recipes that are said not to be safe to can have just not been tested. We do not know where the food comes from that is tested, and doubt seriously if they put botulism spores in the food to test it.
Thanks for sharing your perspective. I appreciate it. You are right that standards change, and that can be a bit disconcerting. However, this is true with all science. For instance, doctors didn't used to wash their hands in between treating one patient and the next, and once they figured out washing their hands resulted in fewer people dying, that became the standard. Even though the standard changed, I'd by far prefer that my doctor washes his hands before seeing me. Will some things in the medical field change in the future? I sure hope so! That is part of the scientific process and it would be bad if things never changed. I see the same thing being true in canning. As more research comes out, things change. I agree with you 100% that not everything has been tested. And of course it's up to you as to whether or not you want to can things that haven't been tested. But there are so many things that have been tested, and we can still have a lot of variety in what we preserve, knowing it's safe. You do make a good point that the USDA perhaps didn't add botulism spores into something. As a government agency, they would certainly have the means to do so. But testing just 2 jars of something and calling it good? If that is all the USDA did, we would likely have more "tested" recipes. Also, there is testing on things like temperature and how long things are in the kill zone. From what I've seen, Diane Devereaux hasn't ever tested that with, let's say, dry canning potatoes. Thanks for watching and commenting. I appreciate you sharing your perspective.
I have both a stove, top canner and an electric canner. I almost exclusively use the electric canner because it allows me to work in small batches, which is doable for me. I don’t know that I consider myself a rebel canner, but I have researched a variety of canning recipes from other countries and found that the United States is often the only government making about certain ingredients being “unsafe“ or the need for pressure canning certain things. After I learned about canning practices in other first world countries (where their countries have researched and published materials similar to the USDA), I have not been as rigid or limiting with regard to items that I preserve for my family. The process of canning was originally developed in Europe and many of their equipment companies have been around much longer than anything here in the US. If I didn’t already have boxes and boxes of American canning jars, I would invest in Weck or other European made jars because they use glass lids and reusable rubber rings.
Thanks for sharing your perspective, Debi. Like you, I almost always use my electric canner. It's just so much easier! I don't plan to get rid of my stovetop canner, because you just never know. I hear where you're coming from regarding other first world countries. What I'm unsure of is how much testing countries in Europe have done, and the recency of the testing. The US is certainly slower on that than I'd like. One thing that makes me wonder is that it's very difficult to buy a pressure canner in Europe. And I wonder why, especially when pressure cookers are common there. My guess - and it's only a guess - is that they've never invested in testing pressure canners. If so, that's concerning, because that would indicate they decades behind in testing. Again, that's only a guess, but it definitely doesn't make sense to not produce pressure canners, when they produce pressure cookers. I also know that there are things that people do now that the USDA used to approve, but no longer do. One example is canning milk. It shows that something that was once found safe and approved by the USDA was later found to be unsafe. I find this helpful because scientific knowledge is always progressing (or should be). Do you have European canning books put out by the government agencies there? If so, I'd love to hear the ones you've found helpful. It would at least be nice to see the recommendations by other government agencies. I would take more chances if I was the only one eating the food I can. I mean, if I do something wrong and die because of it, well, it was my own fault. But I look at my husband and 93-year-old mother, and how they eat whatever I serve them, fully trusting that I would never do anything unsafe. I wouldn't feel comfortable betraying that trust. Weck jars do look interesting! I've seen RoseRed Homestead use them. Since you already have a lot of American canning jars, perhaps a good middle ground would be purchasing reusable canning lids from Harvest Guard or Tattler. The lids are not glass. They are food grade plastic. The gaskets are reusable. I have quite a few in my stash that I purchased during the early months of the pandemic when it was hard to get metal lids. I find that I personally like metal lids better, but it is nice to have reusable ones on hand, just in case. Thanks for watching and commenting, Debi. I appreciate it.
When I had time, I was in Facebook canning groups that had members from all over the world. They often shared photos of the publications from their governments and the instructions. I don’t specifically know which ones they were anymore because that was quite a while ago.
I make meatballs that have ricotta cheese in them but would not can those….because of the cheese although I wish I was brave enough to. The health of my family comes first.
I totally hear you on wishing you could can certain things. I also agree about the health of your family coming first. My husband and I live with my 93-year-old mom, and I couldn't live with myself if she got sick from something I canned. Plus, they trust me completely when it comes to what I feed them. How could I break that trust, even if there were no consequences?
I totally understand that! I do think it's okay if you know safe canning guidelines and can easily recognize when they are broken. But it's not a book that you can give an wide recommendation to, since a lot of people wouldn't know what is safe and what is not safe.
My favorites are Jeni’s Scratch made and Rose Red Homestead plus a few others that can safely but Rose has thoroughly checked out the electric canners ie Nesco, I Pot Max and Presto
RoseRed Homestead is a favorite, for sure! Unfortunately, I missed out on getting an IP Max and since they've been discontinued, I haven't been able to pick one up. Otherwise, I'd love to have one.
Agree 100%! Those are the best go-to sites.
@@dancinginabundance definitely!
This is a fabulous review. I bought the book because of the persian recipes. We are a melting pot family and love ethnic food as well as typical American recipes. Your ideas to make some of her recipes in an approved for safety method are priceless and I greatly appreciate your work on this subject. I think even though Im still a beginner canner, I fall into the same category as you. My electric canners get lots of use, but I really want to use approved and safe methods/recipes.
You really said it in a reply to another subscribers comment. Our family trusts us completely when we can foods and serve them up to them.
Thank you, Rebecca, for this video. 👍🏻👍🏻🤗
Thanks for watching and commenting as always, Belinda! I love that you are a melting pot family. We are not, but love ethnic food. We have spent quite a bit of time in India, and I'd love to can more Indian food. We also eat a lot of Mexican, Chinese, Thai, etc. food. I think I'm going to give the Chicken Shawarma a try, though it would need to be tweaked.
It is very sobering to think that our family trusts us completely and I would never want to violate that trust by canning something that could make them sick. The scary thing is that most people share the food they can, and it's concerning when you think of all the people sharing food that may not be safe. Obviously, not many are dying from home canned food, even though there are those who break the rules. But I still don't want to take a chance.
I have both a Presto Precise Digital Electric Canner and a Nesco 9.5 Electric Canner. I love them both.
Great video!!! I just started canning and was sent this book but was concerned and this answered my questions. Thanks so much
You're very welcome! I am planning on canning some of the items in the boo, but it takes more effort because I have to really think through whether or not it's safe, and how to adapt the recipe if needed. So even though it has a lot of delicious sounding recipes, I've been sticking with my Ball, USDA and the Angi Schneider books.
I’m new to canning and received a Presto Pressure Canner for Christmas. Doing a lot of reading/research before starting. Glad I found this video!
I bought the book and have the usda guideline books also. I haven’t canned in over 40 years so you could say I’m inexperienced now since so many things have probably changed.
I’m interested in making meals in a jar but I might reach out to you if I’m unsure about the proper procedure to follow.
I thought you did a great job and fairly described the pros and cons of the book.
Thanks for sharing, Rhoda. You and I are opposites in that I've only been canning for a relatively short period of time, but my experience is more recent. You make a good point about things changing, so it's good to have some updated books. I'm glad you have the USDA book, because it's a great reference book.
Thanks for your kind words about me being fair, as that was my intention.
You are VERY brave to breach this topic.... Hugs.
Hugs to you, too! It's hard because in many respects, I WANT to be able to can many of the things in this book. I love her creativity. And I love the fact that she puts a lot of thought into her recipes and methods. But I also feel a responsibility to make sure the food I can is safe, and especially that the food I feed to my 93-year-old mom is safe.
Do you plan to buy the book?
@@StockingMyPantry I just can single ingredients. So don't plan on buying it. But I still liked your review. People can be so unhinged when this topic come up. You are brave@!
@@patriciacox8169 oh, that makes sense. Single ingredients are good, too, though for me, much of my canning is homemade convenience food for those days I don't want to or don't have time to cook.
Thank You for sharing information about this book. I regret buying it but at least I know to compare and check these recipes. I really appreciate your fair review. 😊
You're very welcome! I haven't yet made anything from it. I do like the basic idea of many of the recipes, but I feel like I have to check everything, just to be on the safe side. It is easier to pull one of my other canning books off the shelf. . .
I found this video very helpful. Thank you for sharing.
Thank you for the honest, educated and fair review.
You're welcome! I did my best.
Thank you for your many insights and help in navigating this new- to-me hobby. Your level headed educated approach is much appreciated and has reduced the angst as I read online comments (fb). I didn’t know I was entering a war zone. 😆
You're very welcome. And I have to say that yoru comment about the war zone made me laugh out loud! It is indeed good to be safe, but it's amazing how strongly opionated people are in the canning space. It's definitely not boring!
The electric canners have been tested by Rose Red and she tested with calibrators. They are safe to use BUT….you need to follow USDA guidelines and not do things that you aren’t supposed to do….
I think we're on the same page, for sure!
I have traditionally really followed Ball recipes without thinking critically. Ruth Ann Zimmerman of Homesteading With the Zimmerman's on UA-cam has gotten me thinking about water bath canning and what it really does.
Thanks for watching and sharing your thoughts! I have watched many of her videos, and just love her. I still do my best to follow safe canning guidelines, especially for the sake of my family. They trust me implicitly and I don't feel right doing anything that could put them at risk. This is especially true with my 93-year-old mom. I have to admit that if it was just me eating the food, I would be more willing to risk it. But since I have other people who trust me and depend on me to do what is right for them, I prefer to stick with safe canning guidelines.
@@StockingMyPantry Me, too, but i never considered that water bath canning mostly just causes things to heat up and the jar to seal. I just assumed that it was killing pathogens just in the process of water bathing like it does in pressure canning. I didn't realize with water bathing it is mostly just not having pathogens like botulism on your food (which we never know) and then acidifying it to make sure it is inhospitable for it to survive. It is interesting.
@@CountryFrau it is interesting! And there is always more to learn. I do think that with WB canning, there is more to it than heating things up which causes the jars to seal. Otherwise, you wouldn't need to increase the time you WB can based on altitude. There also wouldn't be different processing times dependent on the item being canned, since the jars would seal regardless of the amount of time you spent boiling them.
@@CountryFrau I wanted to follow up on this because I realize I didn't make it clear that with water bath canning, the things you are concerned about are e coli, listeria and salmonella. Botulism isn't what you are concerned with in water bath canning, since it doesn't survive in a high-acid environment. However, e coli, listeria and salmonella can, and that is why the processing time matters. Without proper processing time, those things can exist even if the jars have sealed. So it's deeper than worrying about whether or not jars have sealed.
@@StockingMyPantry Thank you for this.
Thank you for your review and research that you've done.
Sounds like a book I may have to look into or at least consider
I'm glad to hear that! Thanks for watching and commenting.
Great review. I do have the Ball canning book so now I need to order the USDA one. I go to their web site all the time but having it right at hand will be really convenient. I have a Nesco canner but never stray from USDA guidelines. I do not think this book would be for me.
Thanks for watching and commenting, Joan. I do find the USDA book handy. As nice as it is to have all of the online resources, when I'm canning something, I love being able to turn to the book.
I'm not sure how much I'll end up canning from the meals in a jar book, since it takes more work to think through and research what might be wrong. On the other hand, some of the recipes do sound good, and if I feel I can do it safely, then I will. But it's a shame she doesn't use the approach that Angi Schneider does in her book. It makes it much easier to follow a recipe when you know the person who created it follows the guidelines.
Thank you! Interesting review! Sounds like this is not a book for me, since I like to can fairly plain and traditional foods for my husband's sake 😍. And I am more comfortable at more traditional place on the canning spectrum, probably about where you are. 😊
I'm glad you found it helpful! It does sound like it's not the best one for you if more traditional food is the best fit for your family. I think a lot of us are on the same place on the spectrum. :) Thanks for watching and commenting.
Many county and university Extension Services have substitution lists and charts.
Thanks for the heads up. I'll check that out!
When I first started canning I bought her book, studied the book at the same time as the USDA, compared the 2 and got rid of hers.
I haven't gotten rid of hers yet, because I keep thinking I may make something from it, but it would take effort to check everything to make sure it's safe. And because of that, it's just sitting on the shelf. I really wish she would use her creativity in a way that fits with USDA guidelines!
I pretty much follow canning recipes. That being said I am human and I do not stress over exact measurements in anything. When everyone refers to safe canning standards, it completely turns me off, because we are talking about a testing group that we really don’t know anything about and have no reason to trust. For years we were told that everything had to be sterilized, I watch people all the time that still sterilize everything. Now we are being told that it is not necessary. A lot of things/recipes that are said not to be safe to can have just not been tested. We do not know where the food comes from that is tested, and doubt seriously if they put botulism spores in the food to test it.
Thanks for sharing your perspective. I appreciate it. You are right that standards change, and that can be a bit disconcerting. However, this is true with all science. For instance, doctors didn't used to wash their hands in between treating one patient and the next, and once they figured out washing their hands resulted in fewer people dying, that became the standard. Even though the standard changed, I'd by far prefer that my doctor washes his hands before seeing me. Will some things in the medical field change in the future? I sure hope so! That is part of the scientific process and it would be bad if things never changed.
I see the same thing being true in canning. As more research comes out, things change. I agree with you 100% that not everything has been tested. And of course it's up to you as to whether or not you want to can things that haven't been tested. But there are so many things that have been tested, and we can still have a lot of variety in what we preserve, knowing it's safe.
You do make a good point that the USDA perhaps didn't add botulism spores into something. As a government agency, they would certainly have the means to do so. But testing just 2 jars of something and calling it good? If that is all the USDA did, we would likely have more "tested" recipes. Also, there is testing on things like temperature and how long things are in the kill zone. From what I've seen, Diane Devereaux hasn't ever tested that with, let's say, dry canning potatoes.
Thanks for watching and commenting. I appreciate you sharing your perspective.
Rebel canners also can in the oven or by other strange methods, something’s without even cooking something. That’s not canning.
I have both a stove, top canner and an electric canner. I almost exclusively use the electric canner because it allows me to work in small batches, which is doable for me. I don’t know that I consider myself a rebel canner, but I have researched a variety of canning recipes from other countries and found that the United States is often the only government making about certain ingredients being “unsafe“ or the need for pressure canning certain things. After I learned about canning practices in other first world countries (where their countries have researched and published materials similar to the USDA), I have not been as rigid or limiting with regard to items that I preserve for my family. The process of canning was originally developed in Europe and many of their equipment companies have been around much longer than anything here in the US. If I didn’t already have boxes and boxes of American canning jars, I would invest in Weck or other European made jars because they use glass lids and reusable rubber rings.
Thanks for sharing your perspective, Debi. Like you, I almost always use my electric canner. It's just so much easier! I don't plan to get rid of my stovetop canner, because you just never know. I hear where you're coming from regarding other first world countries. What I'm unsure of is how much testing countries in Europe have done, and the recency of the testing. The US is certainly slower on that than I'd like. One thing that makes me wonder is that it's very difficult to buy a pressure canner in Europe. And I wonder why, especially when pressure cookers are common there. My guess - and it's only a guess - is that they've never invested in testing pressure canners. If so, that's concerning, because that would indicate they decades behind in testing. Again, that's only a guess, but it definitely doesn't make sense to not produce pressure canners, when they produce pressure cookers. I also know that there are things that people do now that the USDA used to approve, but no longer do. One example is canning milk. It shows that something that was once found safe and approved by the USDA was later found to be unsafe. I find this helpful because scientific knowledge is always progressing (or should be).
Do you have European canning books put out by the government agencies there? If so, I'd love to hear the ones you've found helpful. It would at least be nice to see the recommendations by other government agencies.
I would take more chances if I was the only one eating the food I can. I mean, if I do something wrong and die because of it, well, it was my own fault. But I look at my husband and 93-year-old mother, and how they eat whatever I serve them, fully trusting that I would never do anything unsafe. I wouldn't feel comfortable betraying that trust.
Weck jars do look interesting! I've seen RoseRed Homestead use them. Since you already have a lot of American canning jars, perhaps a good middle ground would be purchasing reusable canning lids from Harvest Guard or Tattler. The lids are not glass. They are food grade plastic. The gaskets are reusable. I have quite a few in my stash that I purchased during the early months of the pandemic when it was hard to get metal lids. I find that I personally like metal lids better, but it is nice to have reusable ones on hand, just in case.
Thanks for watching and commenting, Debi. I appreciate it.
Which other countries have published materials for canning?
@@RhodaJayne I'm thinking countries in Europe, but I don't know what their official agencies are.
When I had time, I was in Facebook canning groups that had members from all over the world. They often shared photos of the publications from their governments and the instructions. I don’t specifically know which ones they were anymore because that was quite a while ago.
@@DebiGoldben thanks for sharing, Debi. And I understand about the time!
I am adventurous with spices and love seasoning what I can.
Same here!
Thank you. Very informative
Glad it was helpful! Thanks for watching and commenting.
I love my nesco canner! But follow usda guidelines for sure!!!
Awesome! It sounds like we are of the same mindset!
Right there, no cheese or milk products….wonder how that turned out????
I think she would say they turned out because they taste good, and no one died. . .
I make meatballs that have ricotta cheese in them but would not can those….because of the cheese although I wish I was brave enough to. The health of my family comes first.
I totally hear you on wishing you could can certain things. I also agree about the health of your family coming first. My husband and I live with my 93-year-old mom, and I couldn't live with myself if she got sick from something I canned. Plus, they trust me completely when it comes to what I feed them. How could I break that trust, even if there were no consequences?
I prefer plainer foods.
That book was not recommended to me.
I totally understand that! I do think it's okay if you know safe canning guidelines and can easily recognize when they are broken. But it's not a book that you can give an wide recommendation to, since a lot of people wouldn't know what is safe and what is not safe.