MicroMoment: Re-Canning Bulk Foods
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- Опубліковано 10 кві 2022
- Is it OK to re-can bulk foods. This is a question often asked of us. Although we don't often do it, in this video we show how it can be done safely.
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Dear Rosered, I have learned and applied so much from you. There are tons of food storage channels out there but I only rely on you. For your years of experience, for your science and your explanation. I learned from you how to preserve safe food in many ways. I'm really grateful for that! My great-grandparents ran a farm and made everything themselves and stored food in various ways to get through the winter. A skill that has been lost in the modern world but is of great use in these times. Thank you for everything you taught me! You are a woman after my own heart, kind regards from the Netherlands.
I agree. I trust that that the information that Pam and Jim share is science based and trustworthy. I have done food preservation for many years, but I am also still learning new things.
I feel the same way. Great teacher❤
Yes !100%!!!
Yes 👏🏼👏🏼👏🏼👏🏼👏🏼
I feel the same ! She is amazing
Yes. In these times ☹ a little reduced food value is better than zero food.
Teri: We agree. Jim
As always, very thoughtful. I know a lot of people who can't think outside the box. I trust in what you say because you use logic and science.
nilsyn747: Thank you for your comments. Jim
I think the thing I appreciate most about your work is that you explain the thought processes required to make a logic and reasonable conclusion. And you tell us where and how to do our research, especially what we should be looking for.- Thanks again!
Thank you for teaching relevant things to these unusual times! Your ethic and caring manner is quite evident. Y'all are greatly appreciated! Thanks again.
MY MOTHER AND I PUT UP SO MANY TOMATOES, CORN, AND ALL KINDS OF VEG. WE GREW IN OUR GARDEN. PUT CHICKENS IN FREEZER. I LOVE TO REMEMBER OUR TIMES TOGETHER AS I WATCH YOU.
Thank you dear Pam, i am re-visiting water bath canning after many many moons. Your straight-forward, no-nonsense approached coupled with the science/reasons behind what you do are refreshing. Thank you for sharing your knowledge and wisdom with us. Namaste!
Pam is the best!
@@C2yourself Indeed - I've seen some sketchy advice out there for 'preserving' - YIKES! I like how Pam says 'our community' is trying to promote safe canning!
Thanks
I have also rescanned store bought tomatoes and even though they are high in acid if the recipe calls for the addition of lemon juice, I add it. This gives me piece of mind that there is enough acidity. Thank you for this. I have not seen any other videos on doing this.❤️
Thanks for the info, I will add lemon juice also.
Tomatoes are no longer considered a high acid food. That is why the USDA approved method says that if you are going to pressure can the tomatoes that you must always add an acid, lemon juice or acorbic acid. So if you water bath or pressure can tomatoes you must add acid.
@@billr2996 where did you get this info from?
@@Dee-xo1ch USDA Guide to Home Canning
I hated all the tomatoes I canned with lemon juice. I don’t want lemon taste in my pasta sauce.
I thank you for addressing this . Our house has taken on doing this with large canister of orange juice by canning pint jars. This address small family’s using not letting it going over and spoiled. Thank you again for helping so many of us be better steward of our own life.
Awe Rose Red & Jim, how do I express my gratitude?! I have learned SO much from your channel and I’ve begun applying that knowledge to our food preparedness. I found your channel last week and have been watching all your episodes. I’m looking forward to your book and every new episode you and Jim produce. Keep up the great work! Thank you thank you thank you for sharing all your experience and knowledge with us.
Absolutely love your micro moments. It gives a lot of really helpful information in a short time. You are my go to because you know the science behind all of it.
Hi Linda
I’ve bought #10 cans of tomatoes to make salsa because it was cheaper than buying fresh tomatoes anywhere. I added my other ingredients for an approved salsa recipe and then canned it. Works great!
That’s a great idea.
This video is amazing! So glad I can take advantage of the larger sizes when I find a great deal. I only can in the IP Max ( thank you for your testing on that!) and do small batch because I’m one person so pints and half pints are perfect for me. So many blessings sent to you.
Several years ago I had purchased a gallon jug of Sweet Baby Rays Spicy BBQ Sauce at a bargain price. Since it`s just the 2 of us, I re-processed it.. waterbath method into pints, after doing some research as you`ve shown. I was very pleased with the results. I agree..I`ll only do certain items..& nothing that is fragile. Thanks so much a video for steering everyone in the right direction.
Success is in the details THANK YOU for showing us the important details. And the importance of acknowledging that we CAN'T push the boundaries simply because something looks like a deal.
I really appreciate you thinking through the process, so that we can learn the process for selecting foods to recan. I am happy to say I came to the same conclusion with the salsa verde.😊
Oh my goodness! Yesterday I was just searching how I can do this! 😂 Perfect timing, as always. Thank you!
Hi Angela
I love your videos ❣️I have been canning for 58 years now and still continue to learn from you. Thanks so much for all you do for so many people!
Thank you so much for this video dear Pam! 🥰
On my recent trip back from the US last week, my suitcases were full of a new Presto Pressure Canner, box of canning tools, all of the books you recommended, extra sealing rings and inserts, and different pectins and citric acid. 😂
I tried to keep it all in the same suitcase so the airport staff didn't think anything strange was in there... A giant metal container could ring some alarm bells 😂
But it all arrived safely and saved me hundreds of pounds (£) of shipping into the UK via the postal service.
Looking forward to trying it all out later this year when my temporary potted garden has its yield. 🤩
Thank you for inspiring us and educating us with everything!!! 🥰
As always I feel empowered, better prepared and more confident after watching you explain a process. I grew up in the “modern” American kitchen. Betty Crocker, Stove Top, Green Giant, Birds Eye, Aunt Jimima, Bisquick, all the conveniences! I adored the boxed Mac N’ cheese, canned green beans, Grands biscuits!
Then I learned about “home cooking” my mother in law was a country cook that added a stick of butter to everything but her sweet tea 😂
She too went thru a canning phase, but alas she had a tiny galley kitchen and preferred to be alone in her creative space, so I never learned the vital art. You have rekindled my desire to learn, I can’t wait to make ghee, and some of your one jar meals. Thank you both!
Thank you. The only thing I recan is tomato sauce. A can of tomato sauce in the grocery store is $1.25, I can get a #10 can at the BIG box store for $3.50, so I purchase three of those and run them through the pressure canner... 16 pints of tomato sauce, about 0.62 cents. God Bless and stay safe.
Thank you for covering this. I got a lot of #10 can tomato sauce, diced tomatoes and paste from Costco and Sams that I plan to re-can. I was just going to add extra lemon juice or citric acid and process like it was fresh (using a tested recipe). I didn’t think to just test the pH! Also, to anyone near a Costco, my Costco (in NC) this weekend had the sauce and paste (not diced tomatoes) on clearance. So it’s not coming back. The sauce is $1.97 and the paste is $2.97.
Any chance this was near Apex or Raleigh?
You may also wish to create something with these ingredients, spaghetti sauce, pizza sauce, etc... Then canning the final product which totally falls into the safe area of canning. Congratulations on your haul !
Thanks for a heads up, I live in Calif. But I will check our Costco too. You never know!
@@cynthiahumphrey1718 it was the Raleigh one. I haven’t checked out the Apex one yet, but if I do I’ll edit this comment.
Did you pressure can or water bath the tomato paste? I would use half pint jars.
I find myself coming back to your channel again and again to learn and refresh my memory. This was fantastic info and I’ll be doing this with salsa for sure. Sometimes I need just a cup for a recipe and those huge containers tend to spoil because there’s just two of us in my household and my cats aren’t interested in chips and salsa. The smaller jars at the grocery store are so expensive and it’s no where near tomato season lol.
Be sure to use the litmus paper.
I have been wanting to can bulk foods for awhile, but never knew the proper way to go about doing it. Your video has been very helpful. I am going to get myself a USDA canning book and the test strips and start canning bulk foods for my family. Thanks so much for your insight.
Thank you for all you do to help us all with our food prep for years to come.
Very grateful for this video! Thank you
How wonderful!
Thanks for all you do. You give me such inspiration.
Oh thank you! This will be very useful for us!
Thank you for sharing your knowledge!
Thank you so much! Wonderful clarity and exactly the information a person would need to make this choice ❤️🙏❤️
Thanks so much for your wisdom and sharing it with me and the community.❤
As always, your videos are excellent! Videos like yours are great for home economics classes (that is, if it's even taught anymore.)
Hi Louisa
Thank you Pam snd Jim!! I’m new to all of this and I find your videos so helpful and easy to follow!
I like the way you explain everything, thank you.
Thank you! I'm new to pressure canning and really appreciate your advice!
Excellent video teaching! Thank you so much!!
Thank you so much, I am learning so much from you. Thank you for your time, knowledge and teaching , bless you both x
Thank you. Your scientific information is always invaluable.
I love this !
She tell how to do things, but more important for me, she tell why!
Thanks!
You are welcome.
Good information! Thanks for sharing this!
Thank you. I’ve always wondered about this.
Thanks for this I've been trying to study this more and this video is perfect!
Thank you so much for this valuable information! I appreciate your approach, your explanation and your caution as others have not done but rather stated my granny did it for years so its ok. Thank you !!
Thank you Pam. You always bring us such wonderful knowledge.
I love your channel and your logical explanations. Much love and blessings from north Queensland, Australia.
Thanks for the lesson. I was wondering about this topic.👍
I learn something every time I watch you, thank you
Great information as always, I’m constantly telling folks about one of your videos or another. You are a go to resource to get me pointed in the right direction to begin my learning process! Thank you!
Thank you. That’s good information to have when needed 🥰
Thank you Pam and Jim for the video. It’s always a blessing to learn something new. ✝️💟
You do such a good job. I appreciate what I learn from.you.
Thank you so much for your informative videos!
Fabulous video. I feel very fortunate I found this channel ❤
Wow, you never disappoint Pam. So very helpful thank you.
Thank you for this! I’ve been waiting for a video like this.
Yes that’s my go to brand of salsa.
I'm a new subscriber. You're good at this, good teacher too. No BS, thorough, no time wasted, and you do your homework. I like your style, Thx.
You always give such good and complete information. Thank you!
Jay: You are so welcome! Jim
Thank you for sharing your knowledge with us all . It is worth more than Gold . 🙏
Very informative, thank you.
Great info. Thank you
Thank you, beautiful lady. You're a wealth of information and it's greatly appreciated.
Very helpful information, thanks!
Thank you for your time in explaining.
You are welcome! Jim
Thank you, very helpful.
Thank you. Was wondering about that.
You Rock💥🧡 with sharing all your great knowledge to us!
We appreciate you ..Thanks!👏🏼
I did this with several number 10 cans of tomato sauce and I am so glad I did. Very good information as always!
Thank you! I have sweet pickle relish I would like to re-can.
Thank you for the reminders and caution regarding repackaging.
Love this video! I decided I should go ahead and order the book you use. Thank you so much for all you show us!
Loretta: Thank you! Jim
I have found deals a couple of times on big cans of different vegetables. I dehydrate them and powder most of them. Usually, big cans of tomatoes, I use to make pasta sauce or chili, etc. and pressure for the proper time and pressure--I am adding meat and/or beans to these recipes. I just ordered some test strips. These will enable me to make some different recipes for salsa. Thanks, I hadn't thought of doing that.
Where do you get test strips? I am in Australia and have never known where to buy them
@@helenh20mo I got mine from Amazon.
@@MQ-cw9qx thank you so much I will have to ask my sister she has an amazon account 😊
@@helenh20mo drug stores or garden stores may also have these strips
@@MQ-cw9qx how do you know which pnes to get?
You are an amazing teacher. I love watching you.
Hi Beverly
Its good to know that you are telling people to be smart & responsible as these times we need all the help & resources we can get. I love how you set a think it threw aditude and find a comparable recipe.
Great info! Thanks!
This is a lot of helpful information. Thank you!
Hi Nicole
I was just thinking about doing this with some tomatoes. you must have been reading my mind I feel much better about this now. thank you for this micomoment.
THANK YOU. Perfect timing. I have several items I want to recan but was unsure which ones would work
Thank you 🌹 and Jim! This is very useful info and I always appreciate how you explain safety guidelines in everything you do and your honest opinion about what you would and wouldn't do. I see sales on larger items and pass them up because I might not be able to use it all after opening and don't want to waste. I don't have a lot of freezer space, so this is a good option for me. Thanks again!❤️
This was very heplful, thank you so much
Fantastic Micro Moment!!! I wondered about this myself.
Stephenrsn7600: Glad it was helpful! Jim
I only trust your advice also, Pam! Thank you so much for sharing
Very helpful video!! Thank you Pam!! I’ve got 3 #10 cans of diced tomatoes that I’ve been waiting to recan. I was waiting because I was a little nervous about it.
Thanks again ❤️💕🙏🏼
Very informative video. Thank you.
The day after I asked you about the video about re-canning, this one reappeared on my UA-cam menu. I ordered the book you showed and watched the entire video again. Thank you for all you do for us.
I love your site!
So glad to hear that! Thank you.
Thank you for the valuable information. I have tried many of your recipes and so far they are all wonderful!
Amanda: Thank you! Jim
Very informative as always -Thank you!'
Very timely. I have some #10 cans of ketchup and pizza sauce I've had set aside. Your videos are so helpful.
Thank you so much for your video. It was so helpful.
You are welcome. Jim
Thank you for another great teaching moment. I have never recanned anything, but it's good to know I can. In the past I just froze my leftovers. I never new about the strips to test the acid of the food. I have been canning, drying and preserving from my garden and orchard for 40 years. Always something to learn. Thank you again.
I'm very thankful I found your channel!
Debbiek: We are so glad! Thanks for watching. Jim
“Interesting times” . You said a mouthful there. Thanks for information.
Good morning Love watching your videos. I’ve learned so much
Hi Kristal
EXCELLENT 🙏🏻 you are spot on! (I worked in the Agricultural Field & the foods area) I’m older then y’all. So nice you help so many. Bless your Heart ♥️
Thank you for sharing your knowledge. Ive not water bath or pressure canned before and knowing this is going to help me feel more comfortable when I do☺. God bless you and I look forward to learning from you..
I’ve always wondered about this!
Thank you so much little lady ❤️
I found you less than a week ago and boy am I glad I did! My onion starts are on their way…
Jeez I can’t tell you how much I appreciate this information.
Celeste: Thank you! Jim
Excellent RoseRed I have pickled Beets I'm going to do. Thank you for addressing Re- Canning Bulk pre canned foods.
Thanks, I like the idea of using test strips. Takes the guess work out.
Hi Linda