Answering Your Questions Part 2

[@KoniB.]

Wow. I hope you know that there are many- MANY- of us that know how much time you must needs invest in doing all this for a faceless and sometimes nameless viewing audience. And how many- MANY- of us are indebted to you and Jim for that sacrifice. Bless you for taking us along on your self sufficiency journeys. Many- MANY of us couldn't do it without your expertise.

[@cheryldes5875]

well said :)

[@igitahimsa5871]

@Koni Billings Absolutely! Thank you both, Pam and Jim! God Bless all of us who work to make the world a better place.

[@KT-yq7ed]

Yes we’ll said!!!

[@magsstewart5488]

They are certainly a blessing to us all

[@renebrown995]

Can we get an Amen to this. Greetings from the Sunshine 🌞 State.

[@artemisfowl66]

Thank you so much Pam. I live in the UK. Canning is now virtually unheard of and rarely practiced here. Everyone just freezes. I want other avenues. So I have nowhere in the UK to go to for help and advice and no official or government department to go to. Thank goodness for you, for both you and Jim. You have helped me so much and made things safe and possible and now I refer to the USDA (if I got those initials wrong please forgive me). So thank you once again. Your giving of your time and knowledge is very welcome and appreciated. Frances

[@lindaminor1985]

Very wise to keep your food storage area private!

[@donnamoore6989]

Thank you so much for answering my question on if it would be safe to can dried beans with hamhocks. I had bought a 20 lb bag of dried pintos and was going to can them all with cooked hamhocks and its juice. You saved me from making that dangerous mistake. Keep up the good work you do.

[@annazimmerman864]

I made the mistake of canning some split peas with some pieces of cured ham once. Made me super sick! Super glad you were spared.

[@noracharles80]

Thank you for your question and Pam’s answer. It saved many I am thinking…

[@linhill4516]

I am wondering if you could use just the juice from the ham to flavor the beans as from what I understood it was the density change in cured meats that made it unsafe to can? This way you could get some of the flavor benefit just add the ham itself when opening to serve.

[@noracharles80]

@@linhill4516 check the guidelines that Pam always refers to. I think there is definitely info on broths.

[@yourstruly9448]

Harvest guard still sells the red/ orange gasket rings in bulk. I just got in on a 33% off sale so I got 100 wide mouth gaskets for about $19. What a deal!!!

[@sophiawright8688]

I love your hair. I love how much you care to make sure we do things right! You're greatly appreciated... Jim too. 🌹

[@suew6264]

Pam , I asked you as to why my canned beans are smelling do bad when I can them. Your suggestion was to use bottle water and YOU WERE RIGHT! I used distilled bottle water and I am so pleased with my canned pinto beans! THANK YOU so much.

[@donnastormer9652]

I so appreciate the question and answer time in particular of one question was which way do I preserve when I have food in front of me. This year in my garden I have an over abundanced of yellow squash and zucchini and I know that you can can it but it’s mushy. In light of food shortages I chose to can it anyway and put up 80 jars as well as I dehydrated another 12 quarts. What I found was you can use canned summer squash to make pancakes and a potato cake like side dish and they taste delicious. As far as the dehydrated zucchini goes it’s very sweet and I’m Actually adding it to trail mix type treats and it’s delicious. in these days and times experimenting is important for food preservation and frankly I won’t care about mushy squash if there’s nothing else to eat, I will be thankful for the food that God provided for me this summer!

[@colleenj225]

I am pretty new to canning (23 cases so far). Because I need to buy jars (no old ones on hand) I consider the cost of the jars when deciding what to do. I can buy great value green beans cheaper than pint jars, for instance. I plan to freeze the garden harvest, except for tomatoes.

[@rkng1]

I made bread and butter pickles with an overabundance of zucchini, also made pickle relish. Used same recipe as for cucumbers and it came out delicious

[@JellieGHope]

Mushy squash can be turned into a mock hummus or any other dip if you season it right!

[@igitahimsa5871]

@Donna Stormer Yep, those mushy Squash will make a *great* blended soup with some 2-ingredient biscuits on the side :-)! God Bless all of us who work to make the world a better place.

[@donnamoore6989]

We make zucchini relish with our squash abundance There is a safe recipe under the USDA site.

[@DutchAlaskagirl]

Another really great video. Some of those questions I hadn’t thought of. Great to expand my horizon. Alaska Prepper comes to mind: reach one, teach one, repeat! I started pressure canning and dehydrating last fall and just love sharing what knowledge I have with others.

[@marygallagher3428]

Thanks for answering so many questions! The lady who wants to vacuum seal her dry beans in their original bag can just make a slit in the top of the bag then put the bag of beans in the jar and vacuum seal that jar. The vacuum sealer will pull the air out of the bag then also as well as pulling out the air around the bag :-)

[@Southern195]

You truly are the best and most dedicated KZbinr I know. ❤️ I go through your videos all the time ~ when I have any questions. Thank you so much for all the info you and Mr. Jim bring us!

[@lesliesmith9092]

Rose I just love you and your channel!! You crack me up with some of your responses to these questions.😂😂. Thank you so much for all you and Jim do for us! Anytime I am unsure about something pertaining to food preservation or storage I search your channel for any videos you may have done on the subject.

[@RoseRedHomestead]

Leslie: You are so welcome. Thank you for the very kind comments. Jim

[@dutchgram3799]

You and Jim always amaze me as to how much time and effort you put forth in educating us. Thank you!

[@lynlyn4539]

How do you use pool shock for water purification? Thank you. You and Jim are a blessing .

[@frlouiegoad4087]

I only store flower in my freezer! USDA allow weevils pre part. Store it in a worm place and see!

[@joannestanley8478]

Thank you again for all your help sharing your knowledge. I agree with Jim your hair looks great with the curls.

[@timothywilliams9678]

Hi Pam, thank you so much for your research on my question on reverse osmosis water! It is most appreciated! All your answers were so informative. You and Jim are such a blessing! 😇

[@charlabufkin906]

I watched your Plum Jelly recipe, where you showed all the different pans. I cooked and strained my plums and put the juice up. My new Maslin pan arrived earlier this week. I'm so excited. I also have a 3-burner camp stove coming tomorrow and hope to can the plums AND some peaches from our trees this weekend.

[@RoseRedHomestead]

Charla: Wonderful! Let us know how things go. Jim

[@BubbleTeaKristin]

Wow! Thank you so much for answering my question 😃 If you haven't heard of it or know anything about it... Then I'll steer clear! 💯😎 Appreciate your and Jim's dedication to us subscribers so much 🙏🏼

[@tonyakerres296]

Hello! I have been watching your videos -just want to add my appreciation! Sharing your knowledge with us is an honest blessing. Best to you and your family!

[@jerremiller5542]

I am in awe at your patience and endurance. Thank you so much for all your time. I am completely new to all of this. I am a widoow with no family living close. So I'm on my own here. Just bought a dehydrator, got some canning jars, lids, rings, have a Insta-pot, bought some rice. Pinto and red beans, black eyed peas,flour, sugar, large spices bay leaves, garlic powder, onion powder, salt different varieties so I think I've got a good start of food. Now if I can get the courage to start.🙂

[@mamie57]

Thank you for using your vacation day to answer our questions! You and Jim are a great team and so very informative! Thank you, thank you, thank you!!!!!!

[@lavendermoon5756]

ive ordered flour from lds store and it always comes with ox absorbers in it and its fine for years for me.

[@Fauntazee]

YOU ARE AWESOME! Thank You sooo much for your service to us💙💙 May God bless you & yours & keep you safe & healthy🙏

[@bberdan6603]

thanks for answering the questions - thanks to everyone who sent in questions - I'm learning so MUCH!!!! 😊

[@christinas907]

I would love to give you a hug 🤗 You remind me of my Mom. Unfortunately we never got a chance to cook together so I appreciate you for your lessons as well. Thank you 😊 ❤🤗

[@Servants_Heart]

I started pressure canning last night. The Nesco smart canner makes it much easier. Pam, thank you for the Logger data videos for electric canners. It helped me get over my canning fears.

[@ButterflyMeadowsHomestead]

Pam and Jim thanks for sharing and taking time to answer questions. God bless you

[@justpatty7328]

God bless you for taking the time to answer questions. You are a gem!

[@dfuss2756]

Thank you for the ghee answer! I was kind of worried because you see so many you tubers canning ghee. Thanks you as I was about to throw it out. Thank You, you have saved me some money.

[@amberluttrelll8359]

Thank you so much for sharing your wisdom. I have learned so much watching your videos.

[@beatricealcaraz5799]

Oh Pam thank you for taking time from your very busy schedule to answer our questions it is so greatly appreciated have a good evening .😀

[@cindypendleton7901]

I love your channel. Thank you for sharing all your knowledge. I was a Home Ec major back in the day and you thrill my soul with all that you teach. Also, I love you keeping your hair curly.

[@lynnharris6877]

Changing my soup directions to 75 and 90. Thank you for the research to keep up safe.

[@lmaries8102]

Many, many thanks to you and all those who submitted such good and appropriate questions. Per usual, the video ended with me having more knowledge and confidence in my preserving journey.

[@RoseRedHomestead]

LMarieS: Thanks again! Jim

[@babatwofive5727]

Thank you for answering the question about food still boiling after coming out of a pressure canner. I had just (literally) finished pressure canning chicken broth...and boy, those jars continued to bubble a long time out of the canner. My husband and I were wondering if it was normal...though I figured it had to cool down from the top heat to under 212 deg. F to stop boiling. Since this was our first time pressure canning, thanks to your videos, we are relieved "all's good in the hood". :)

[@RoseRedHomestead]

Baba: Yes, it may take 2-3 hours for the liquids to stop bubbling/cool off. Yes, that is normal. Jim

[@veronicamcclure]

One of my Mom's Sister-in-laws once got the idea she had to take off the lid of my Gram's pressure cooker and see what was being cooked, 🙃 and beet greens juice exploded all over everything in my Gram's kitchen. Of course it became a family story

[@joystone1345]

Answered so many questions that I didn’t even know I should ask.😎 I love your reactions to some of the questions.😁

[@susantreadwell1770]

Thank you for the great video! I have watched most of your videos and many of them over and over. I still learn from your question and answer videos. I am so thankful for your food science background and the correct canning procedures that you pass on to us. I still love your red curls! You remind me of Annie!

[@mcanultymichelle]

l just learned that you can dehydrated zucchini’s ,that are easy to grow and ground it in a food processor to make flour to make muffins and breads. ???

[@Stephenrsm7600]

Excellent part 2 Q & A video!!!! Thank you for your time and energy answering questions.

[@debbiebrugman4543]

“Chunking time” what a great description.

[@RoseRedHomestead]

Thank you!

[@plantbasednurse]

Thank you for the time you and Jim put into these videos. I really appreciate them ❤️

[@donnalindberg7192]

What a tremendous resource you are! Thank you for this q & a session

[@517Jeannebee]

You’re amazing! I’m so thankful for your resource and that you 2 give your time to help so many people thank you thank you thank you! ❤️

[@RoseRedHomestead]

Carolyn: You are so welcome! Thanks for watching our videos. Jim

[@rrjohn5]

We just love you! Great content!! You have made me interested in the science behind the "why"! And that's a feat for anyone!

[@jrae6608]

Thanks Pam for answering all the questions. Very educational

[@cynforrest]

Thank you for another fact based and informative vid. We appreciate you very much. 💕

[@diannweaver4124]

Thank you for taking time to answer questions and teach the safest way to preserve food. You and Jim and such a wonderful blessing

[@OkieJammer2736]

Awesome video, Jim and Pam. You two are such a wealth of information. THANKS FOR ALL YOUR HARD WORK.

[@chloejasper6852]

Pam,I doubt you are able to read the comments.....too busy. BUT I WANTED to tell you....your name comes up all over the COMMENTS on all kinds of other channels. Anytime anyone asks about CANNING....time after time your name is suggested/recommended as the "go to" top notch resource!!

[@zhippidydoodah]

Maybe to help with the egg use, store by the dozen in mylar in a jar? Sometimes I go through a lot of eggs in a week, some weeks I don't use any, so I might actually start storing by the dozen. Thank you for the information and brain food ":)

[@dawnstackpole3268]

I have a Presto digital canner and was very pleased to see that Pam's "gadget" indicated the temp was high, even into the cooling phase. With that said, I just fill my jars with either hot pack or raw pack items, put them in the canner and start the process. I close the lid and watch the screen, when the canner goes into the next phase, I just push the button to continue. I follow all the recommended times and follow the instructions on the screen. I haven't had any problems.

[@danbev8542]

Thanks, Pam & Jim for another interesting & informative Q&A session! I always learn something!

[@CathyLarkins]

I love that box oven. We made them all the time in girl scouts

[@lorisherman5071]

Hi, I enjoy your videos and am learning a lot of new things. Thank you for taking the time to pass on the things you have learned. I looked up the Bernadin Complete Book of Home Preserving and found it to be the exact same book I already have under the name Ball and it is for sale on Amazon for half the price of the one listed under Bernadin.

[@RoseRedHomestead]

lori: We did not know it was the same as the Ball book. Jim

[@dawncramer2131]

Loved this video - very informative . I totally understand don’t show emergency storage . Mine has window. Husband said spray black- nope other preper would know sign of food storage. I will do something else - don’t need someone breaking in to steal food

[@sherielong7721]

Diggin the curly hair

[@marvincantrell3535]

Love your show, my husband got me the usda book, been reading it over and over, and have canned many things

[@dm4952]

Wow! That was like a speed round! 😁 thank you and Jim for your videos and taking time to answer our questions! You are such a great educator, in both your knowledge and presentation. I also greatly appreciate you providing references as to where you get the information, and taking time to do scientific research. I am new to food preservation and it is scary and I am often skeptical regarding some of the recommendations and processes that are out there. I only trust your methods and suggestions because i know they are USDA approved and based on science. Thank you again!

[@BethGrantDeRoos]

Pam and Jim you do the BEST videos!! Am SO happy you do NOT show your food storage. Growing up we were taught to never show our food storage, or talk about where money, mom's jewelry or firearms were kept. Wanted to share that we have a number of friends who went in with 8 other family members and bought a Harvest Right freeze dryer for food. This allows them all to use the freezer dryer while also saving money on buying one. And we have LDS and other churches in our area who also have bought 1-3 Harvest Right which church members can use.

[@Jonni8]

Thank you again for taking the time to make this video! You guys are Awesome! 💜

[@Stephanie-rf9xs]

Thank you so much for your expertise and wise judgment! I found the best KZbin Channel for food preservation and trusted science based knowledge! Again thank you for your channel!

[@bobbydutton2148]

Rose I too want to thank you and Jim for all you share with us and help us understand so much better. I have a question that I only trust you to help me with. I happened to buy way to many salt water taffy and so I wondered if I could put them in jars and use my food saver to keep them fresh for a time? Just want to be sure this is safe.

[@patricacompton9603]

Thanks to your teaching, I have ordered canning jar lids and hose to make powdered greens and preserve them in canning jars. What a great idea. I am currently playing your videos 1 by 1 to learn more about dehydrating. Thank you.

[@ar_bo9780]

Thankyou Pam and Jim 💚

[@briantemple264]

Excellent advice, each thing I accomplish reduces the concerns about what's happening in our world. Small victories, another batch of food in the freeze dryer, getting the garden planted, adding to water collection and storage. I've been prepping for better than 20 years and I don't think you're ever fully prepared. Situations and circumstances that you didn't foresee arise, don't panic. Like everyone at times I get anxious thinking, "I haven't done enough". In prepping steady progress wins the battle, don't hesitate to get started each small thing adds up.

[@RoseRedHomestead]

Brian: At what point do you think you will be fully prepared? Jim

[@briantemple264]

@@RoseRedHomestead Likely never, there is always room for improvement. As was outlined in the video, the important thing is not to get consumed by worry. Next week I'll be reviewing your video on canning ground beef. I already pressure can chunked beef and pork but never considered doing ground beef. I try to balance things between canning, dehydrating, and freeze drying. Each has it's benefits, the key is finding which system yields the best result. The benefit of such a wealth of information that's available through "thoughtful" videos can't be overstated. Despite growing up in a farm household and prepping for years, I constantly learn new things and get exposed to new ways of looking at things. Be open, learn and grow.

[@barbarabrewes8936]

It was so fun watching you open and using your new mixer 😊

[@cynthiafed]

Thank you so much for sharing all this helpful information! Looking forward to video # 3.

[@pattiroselli]

You are such an inspiration! Oh, and keep the curls! 😊

[@playinatlife5778]

Thanks Pam...and Jim! I love your practical, scientifically-based answers to these questions. For the person asking about recanning corn and peas, another option is dehydration, at least for the corn. I'm not sure how the peas would turn out, but I dehydrate frozen corn. It makes a tasty, sweet snack but also can be rehydrated.

[@devonraney5170]

My goodness you are so thorough! Thank you very much for answering my question! I am so excited to know about and have that resource. Thank you!

[@RoseRedHomestead]

Devon: You are so welcome! Jim

[@witsonsmom729]

I think we should be learning and adapting, as necessary, our whole lives.

[@stephanierobertson2378]

I am still able to buy the tattler rings and harvest guard rings

[@cynthiablanton9106]

Love the glasses!!! Thank you for all your hard work. It’s greatly appreciated.

[@RoseRedHomestead]

Cynthis: Glad you like them! Jim

[@cheryldes5875]

Informative as always :0) TYSM Jim and Pam for all your guidance. 10 months into my canning and dehydrating I am still just as in awe of the processes as when I started. You have made my journey delightful even through the mistakes and nervousness of learning new skills. As I reflect on the beginning to where I am at now it amazes me how those questions in this and the previous Q & A I have had myself and have navigated through. If you are a beginner just try it and yes you will have mistakes but thats is always a part of learning new skills ;) Trust in the process and guidelines and you will be successful :)

[@SeeTheWholeTruth]

That Augason egg powder went from 33 to 88 dollars again.

[@Tzippy323]

Hi Pam - I know that Tattler is no longer selling gaskets as a stand alone, but harvest guard is…

[@marthasundquist5761]

one can still purchase Harvest Guard rings separately. they are the same as Tattler's.

[@joeyhardin1288]

Thank you two so much for this plethora of information, from our community. Of all the questions, the one with the most interest (for me) was how to deal with time. I just love the answer of block times. I used it for years while in the forensics setting. Things HAD to be accomplished, that took time. I would tell my manager, I needed "Time" to complete a project, and he would allow me that. Then there were the days of bottle rocket jobs, 20 -25 in one day. Again, thank you. God Bess and stay safe.

[@sheba5203]

Thanks so much for addressing my question on how to store pool shock. I have a plastic jug that cheese balls came in but has a snap on lid, but will keep looking for a jug with a screw on plastic lid. I learned a lot from the other answers you talked about for the others here as well. I had more of the same questions to ask but other people had already asked and you answered them within this video and Part 1. God Bless! 🤗

[@RoseRedHomestead]

Sheba: We hope that you will find a container for your pool shock for a screw-on plastic lid. We thank you for your consideration asking questions. Jim

[@mrs.lazydayzahead]

Thank you so much for all these answers! So much informative information here. 😀

[@laurenrae7695]

Hi thank you

[@Michelle2A]

There was a time when I was nervous about the idea of pressure canning. Thanks to the USDA website and your videos I've become the local "expert" and enjoy helping friends pressure can their first few batches in their newly purchased pressure canners. Thanks so much!

[@RoseRedHomestead]

Michelle: That is wonderful!! Congratulations!! Jim

[@TiggersMum13]

Pam, you are such reassurance. I have bought a food saver for my freezer stuff and mylar and O2 absorbers. I feel much more confident now. Thanks you

[@linhill4516]

Just wanted to let you know I just tried using the gaskets with the used metal lids for vacuum dry goods. Every time perfect strong seal. Unlike my troubles with trying to get the regular month to seal with just the used or new metal lids failing even using the two lids trick. I took and washed gaskets, boil the 3 minutes, then threw in my dehydrator to completely dry and then keep warm till used. Worked perfectly every time! You can still order just the gaskets at Harvest Guard, just went on line with coupon they sent me. Have large garden this year with lots to dry! Thanks for the original suggestion some time back.

[@giespel68]

My number one favourite channel 🙂

[@piggyacres]

Another consideration in choosing a method for preserving your food is how you plan to use it (assuming that the method you choose is safe according to USDA). For example if you want to make soup or soup mixes dehydrated veggies might be a good choice as opposed to using your produce in similar ways to that you'd use fresh produce where canning or freezing would be better.

[@Yoda63]

A very nice upgrade on vacuum sealers is a chamber vacuum sealer. I have a vacmaster vp215 and it is SO NICE!

[@jerriscollins-ruth9019]

Thanks Pam.

[@stillwatersfarm8499]

I just went on Tattler’s website, and they have the rubber gaskets available. They are also selling metal lids that can be used with their gaskets, but the metal lids are one time use only. Maybe they created those because they have a button to pop, so would be easier to use (maybe they figure people will reuse but they aren’t going to sanction that without more testing 🤷🏼‍♀️). They also announced they will have their own single use lids available. I wonder if you could work with them to test their new metal lids. Maybe they could move to the multiple use category. But false alarm on the the no gaskets thing - we can all be happy about that. 🤠

[@robin5382]

Lovely flowers, points made. Wonderful husband.

[@vikkisoderquist6013]

Hi Red! I'm still learning. Tysm for all you two do for us! Please stay safe and sending hugs your way 😊 👋

[@ritakus9871]

Thanks for the update in information🌹💯🙏

[@maggiewallington491]

Thank you for taking the time that you do. Your so good at what you do. Really appreciate it. You too Jim.🤠

[@havingalotafun]

you are such a blessing to so many ... btw, that hairstyle becomes you

[@donnacharge5616]

I just dehydrated cauliflower which you said is on the do not can list. Guess all that needs to thrown away.

[@siber20s]

You can dehydrate it but not pressure can it. Two different processes.

[@lylymongeon]

Don’t toss it, it’s fine. You cannot can it but can dehydrate it. Two different processes.

[@UpthePottingShed]

Well, huge thanks! I watch a lot of your videos so had a good grasp of the answers you would give. It worked, kind of like a test. So useful!

[@mybluemoon9022]

You are Beautiful you remind me of my aunt Lucille. She was a redhead too. Love your videos. Thank you.

[@Passioakka]

Sweden calling! You and Jim do a tremendous job with this...thank you! I do have a question and will keep looking for a video on that; kale! I want to avoid freezing as much as I can. So have you ever tried to dehydrate it (and I am now talking about cabbage heads)? How does it become after freezedrying? You know, fermented cabbage is good for you but there is a limit for how much you can eat of that! 😄