Home Canning and the Probability of Botulism

This is a re-make of a 2020 video with updated information and better lighting and sound.
Download link for USDA Home Canning book:
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[@deannwalker4400]

As a child with my grandmother and mother teaching how to properly can, all procedures were like surgical operations. They were so concerned with botulism and they didn't take any chances. We have gone from taking no chances to disregarding all wisdom!

[@shelleylee8774]

You just described society in general nowadays.

[@mdteacher1]

Is the USDA still testing recipes and doing research on any of these rebel ideas? Thank you for your knowledge and examples!

[@danniemcdonald7675]

​@@mdteacher1 No. The government stopped funding them.

[@kimray4666]

If I could like this a thousand times. I most definitely would. Your common sense approach to teaching is greatly appreciated, as is, your dedication to helping us help ourselves❤❤❤❤

[@mydigicraftscrafts8649]

Me too x

[@mountaindreamer2145]

I would NEVER rebel can my foods! My family and my life are too important! Thank you Pam and Jim for continuing to preach these guidelines! I have so enjoyed learning so many things from your channel, I trust your judgement and enjoy the lessons very much. You both are wonderful teachers.

[@lindahipple4817]

When my husband watched me prep the kitchen before canning, he asked if I was going to do surgery. The kitchen surfaces and canning equipment had to be super clean...I've been canning both waterbath and pressure for many years..I was taught by my Grandmother to follow only tested recipies and use approved methods. I still check my USDA book for each canning recipie for approved method, time, pressure, liquid levels, and product density. I know someone that survived botulism poisioning but there is perm physical damage.

[@CC..Jeremiah9_24]

Who else appreciates that although Dr. Pam is retired, she and Jim still teach everyday. Best college classes I ever attended. Interesting, hands on, and interactive. And they give us the books! You’re the Best Jim and Pam. A heartfelt Thank You. Thumbs up if you agree classmates. 😊

[@dw387]

“Rebel” canning is so scary like playing Russian roulette. You never know when you’ll hit that loaded chamber. I check UGA website when I’m canning everything. I guess I need to get the book so I can have the information in my hand. My mother used pressure canner. That’s how I grew up learning to can. I bought an American canner after finding your site and have starting canning again. Thank you for all you do to help us be safe, confident, and self reliant. I appreciate all your hard work.

[@sandradelvecchio6894]

Ridiculous

[@bvazdiniz]

Thanks for all the good and hard work, Ms Pam. I really appreciate the huge effort you put into helping us being safe canners. I’m Brazilian and here in the region I live in Brazil, we don’t have any tradition in canning… for this reason, I have no knowledge in canning at all… the good thing about it is that I got to learn everything I know about canning with you, in this channel, and I always check everything I want to can in the USDA canning guide. Greetings from Brazil!!! ❤❤❤ 🇧🇷 🇧🇷 🇧🇷

[@naturallybydarla7712]

You explain everything so clearly and in great detail. I was a rebel canner. Since watching your videos I have seen the light! I am so thankful I didn’t make anyone sick in the past.

[@kathym7495]

Thank you. Your guidance is so valuable, to those who follow it. I am 69 and learned canning from my mother in my teens, she learned as a child from her aunts. Mother always followed the proper guidelines in canning. She consulted the Ball book to make sure everything was done properly. In the past few years I started canning again after a long break. I always consult the official USDA guide for safe procedures. Some procedures are different now than she taught me. I do things according to the current guidelines. The health and safety of my family and friends are too important to take a chance with.

[@SauerPatchGardening]

I was so afraid of doing things wrong that I only water bath canned for the last 25 years+,until I watched your video on the carey canner. We had a terrible storm here this summer and we lost power for 3 days. I lost alot of food that I had frozen. So, I decided i needed to learn to pressure can. I would NOT have done it without that video, I'm sure. I wanted an electric canner. I searched utube and your video was the first that came up that actually made sense, was simple and informative. I immediately subscribed and have watched everything you have done since, plus i went back and watched a bunch of older videos too. When i want to pressure can something I've never done before, I always check your videos first to see if you have a class on it. Thank you both for always putting out great content. I know you are so thorough in your research, I never worry about anything you teach us.

[@lindagouge4341]

Thank you for teaching and caring safe canning to all who will listen!

[@OnaMuir]

Rose and Jim, this was a proper public service announcement + a math lesson. I hope many, who need to, see it! TY. 🥰🤗

[@RoseRedHomestead]

We hope so too. Thank you.

[@thefruitfulfarmhousewithchris]

Botulism scares the heck out of me. To the point of paranoia. I didn't attempt canning for a long time. What if I do something wrong?! But I can now strictly, and only, by referring to your videos. Thank you, Pam!

[@angiecrowell3901]

I waterbathed 12 quarts first time last week, green beans and potatoes, added vinegar, but I think I will throw away all that hard work because I’m not getting sick from the Bot! Thanks

[@reenyny9502]

The older video was a great video. Everything does not have to be Hollywood perfectionism. P.S. Love you and your tough love. Preach, Dr. Cantrell!

[@lindayoung6882]

Thank you for addressing these groups. They are so arrogant in their statements. It scares the bejesus out of me when I see what they do. The worst thing is their influence to new canners that are just trying to learn.

[@donnaprima2802]

Great video, Pam! I had to chuckle at your mention of "confirmatory ignorance." I recently retired as a physician. One of the factors in my retiring early (at 60) was just that. Too many patients walking in with their printed webpages and the comment, "I did my research." People need to trust the science!!!

[@didee5336]

I say to my doctor I come to you for my medical advice, not Dr Google. She always chuckles. Sadly I have a friend who has been very much taken in by her confirmation biased “research”.

[@reenyny9502]

Just as toxic are arrogant doctors who turn a blind eye to non-conflicted sources critical thinkers avail themselves of.

[@unnamed2737]

I don’t know that celebrating not doing your own research is the right approach. Doctors get it wrong sometimes you know. Best advice a doctor ever gave me was to never trust a doctor just because he’s a doctor. This was after a doctor almost killed me in a procedure and this man was my new doctor, I was a teen and terrified to go through another procedure. He let me know some doctors are just wrong, and that I have to be proactive in my healthcare.

[@didee5336]

@@unnamed2737 I think you have missed the whole point. It might be fine for you to do it given your experiences as it’s your body, your life. You choose any risks. I will not. And celebrating? Certainly not. Doing “research” is fraught with danger. How do you know that the material you are reading is accurate and ethical? How qualified is the person writing it? Where is it sourced from? How recent is the article? So many questions that need to be validated before believing what the “research” says. And our qualifications to interpret and extrapolate it? If you search for a topic, then search algorithms will begin to suggest more of the same. If you are on an incorrect path, then how qualified are you to recognise where you are being led? Where I live, I am easily able to go to other doctors for a second opinion. I have qualified medical people in my family. And am trained in critical thinking and analysis. I choose to be in the safe bowl.

[@nancyevans4942]

I've been on facebook groups where the rebels hang out. Not only are they spreading dangerous misinformation about their processes, they intentionally encourage new canners to use their methods as well - and they are extremely hostile to any of us who may disagree with their posts. Your visual was great - hopefully some of the rebels will see it and consider what you are saying. I plan to share the link whenever I find an opportunity.

[@susanlutz7427]

Yes, I've noticed that too. Seen a lot of stuff canned and it looks so good...but then I remember Pam saying don't can anything with milk, canned butter...etc. I run straight back to this website to get the info I need to be safe ....thanks Jim & Pam for this very important video!

[@deeT02]

Yes and the 1 I was on on FB used to badmouth Pam, calling her a crazy lady that constantly contradicts herself. I stopped following her. She was more about being popular on camera then actuality teaching people how to can safely.

[@vstarannie]

I just love you. Been learning from you for years, especially weck jar canning. This is the fear I have of fermenting.

[@kaepeach7588]

Same, I have great deal of trepidation in reagrds to fermenting, even though I've been doing research for some time. I would love the Professor to consider classes or a lecture on fermenting here on KZbin.

[@carriejones9890]

Back in the early 70s when I was a baby canner and learning from my mom there was a article in the news about a woman who died from botulism after eating inappropriately canned green beans. I had never heard of Botulism before but it was a serious learning experience for sure!

[@deemayfield]

Thank YOU for making more people safe through your video. Probability of Botulism and possibility a canner has not followed safety guidelines are exactly the reasons I turn down home canned foods from others. Those who have given me foods as gifts I say thank you and dispose of it at home without opening it. It is not that I don't appreciate the gift, it is that i cannot have 100% trust that my family will be safe. Thank you for the demo of probability Pam and Jim.

[@manong4328]

I can’t thank you enough for this video. Brilliant. Simple. Even if I follow religiously tested recipes, I once didn’t know how sick I would be, BY MY FAULT, paying no attention to the gaz that went out of one jar over dozens and dozens. Didn’t understand what it was. And I cooked it. No smell. No nothing. And Good Lord I’ve had been sick on several days 🤦🏻‍♀️. Now I know. What you both do for the community is priceless.

[@RoseRedHomestead]

We are glad it was helpful! Jim

[@nikkijohnson2832]

This information is SO NECESSARY for everyone to know! Thank you for such a logical and simple expanation and WARNING! Love your programs!

[@jerseyvanorden-miner4132]

Thank you. It’s a perfect storm right now and people are rushing in not knowing the truth. I bought that book last month and I’m so glad I did. Thanks for you’re guidance. 4 decades canning and I always learn something new from you.

[@dotdoiron9257]

Thank you so much Ms. Pam for this incredibly useful and visual video on safe canning! I'm thankful for your time and knowledge and how you continue to mentor so many.

[@chewsypets9770]

I love your channel, thank you for telling the TRUTH and not sugar coating lazy ways of canning that could be deadly for someone. Growing with knowledge and factual evidence is so important.

[@joemitz5913]

I bought my first pressure canner after watching your. So I am much better off than before I saw your videos, thank you.

[@MissLee777]

Thank you for your passion and educating us!!! What a blessing!! Your legacy is solidified!!!

[@BeckyScottandDeviHenn]

I appreciate this video so much! Back in the day, the Dr. would come in to examine you with a cigarette hanging out of his mouth, wouldn’t see that today! Grew up standing in the backseat while my parents drove 80 MPH down the road, now we use car seats and seatbelts. Just because grandma did it and lived, doesn’t mean it was done correctly or safely. We know better now. I would not take the chance with feeding my family with unsafe homed canned foods. Recipes I canned 30 years ago, were different from the methods I use today. Always learning, the more we know…..Check the USDA Home Canning every year before I can. Thank you Pam and Jim!

[@lindaodom1322]

Good points!

[@davidheia8244]

My family canning tradition is to follow the USDA guidelines. I'm in the 43%.

[@johnqpublic407]

I understand the safety, concerns and reasons behind safe practices. After the last few years tho, the government(s) and their tentacles have been the cause of much distrust and casual use of the term 'trust the science'. Regardless of opinions, it's hard to trust or believe them at all. I never will, again. But I choose to listen to and believe you, because you seem earnest and genuinely interested. As opposed to coercing and scaring. Thank you for your hard work.

[@thehadster7043]

Bless you Pam. Bless you, bless you, bless you. Even if this video changes the mind of only one person, that is one person saved from the dangers of botulism. If the toxin has done too much damage and/or it was diagnosed too late, remember, the heart is a muscle. A person can be put on a ventilator, but once the heart stops....

[@4Renee9]

I’m in the 43%! Thanks to the canning teachings I received from my Granma, Mom and you! Please never stop teaching us! It is vitality important! 👏🏻👏🏻👏🏻❤️❤️

[@MargieM10]

I guess if someone wants to take the risk it's up to them but are they asking their family members if they're willing?

[@genskitchenmagic2957]

Thank you for mentioning the dry potato practice.

[@andreamueller1674]

Bless your heart and thank you. My husband and I are in our 50s and everything we put back we just hope that if we don't need it's still here and useful for our children or grandchildren if need be.

[@Deborah-kh3ur]

Pam & Jim. Thank you for this video based on science. I have a doctorate degree in nursing science and appreciate your knowledge, wisdom, and compassion for teaching safe practices. I recently retired and started canning after being away from canning for decades. My healthcare provider recently recommended I add bone broth to my diet, and she shared with me your channel. Also, I watch your trail grazers, my husband and I are overlanders and camp very often.

[@feliciabrasuell1997]

This is an AWESOME video..................... Everyone needs to watch this. There so many people on KZbin that are putting videos out, that don't have a clue and people are doing it. I am new to canning and I know better than that..... There are very few channels I follow, yours being one of them. Thanks for your help and all you do for us

[@RoseRedHomestead]

Thank you for finding our channel. Jim

[@janicebarclay2079]

Thank you! Such important information! I had a friend who had botulism (due to unsafe practices - from her grandmother). It was terrible... She recovered from the acute infection. The damage to her nervous system was agony. She died of those complications 3 months later. Thanks again.

[@decormiamour]

Thank you for this much needed video. The rebel canning is getting out of hand.

[@T_Barb]

I’m 67 years old. My grandmother didn’t have a pressure cooker. On some channels I’ve seen them say she did it by water bath but did it for a lot longer. I know they used everything within the year, throughout the winter and spring. I know she was thrilled when she got a freezer, soon after she got “city water” and no longer had to draw it from the well. So, I guess I’m asking, what do you think my grandmother did? It would have been green beans, probably, because she also had a root cellar and dried a lot of things. They also butchered and processed their own meat. The meat was salt cured I believe because it was really salty but went so deliciously well with the creamy milk from grandpa’s cow. Thank you for all of the education you provide.

[@T_Barb]

@@design2c436 ahhhhhhh! That might be it! Yes the canned green beans were always cooked to death! 😂

[@MQ-cw9qx]

Green beans were sometimes threaded onto a string and hung up to dry--usually in the attic. They were called Leather Britches beans and were cooked for most of the day with bacon, ham, or, sometimes, just bacon grease. And, as I remember, were quite tasty.

[@deborahharvey854]

There is a web site called villageria, among others, where canning is shown in the open air No pressure canners No submerging jars under water They boil the jars for hours. I was concerned when watching these films that there could be contamination Still, here in the states, I know people who oven can green beans with just a bit of salt Not a thing I would do What do you all think? My mom belonged to the boil 'em til they're dead club as far as veg are concerned I was grown before I had a veg that was not mush!#

[@DawaLhamo]

They did what they could until they could do better. Upgrading from gas lighting to safer electric, etc. Some of the "upgrades" weren't as safe - such as going from dehydrated food to water bath canning low acid food, but our ancestors DID adopt new technology as new advances were made. You know how excited my great grandma was when I got home from school and told her about the things I was learning - things she hadn't been taught as a girl ? She was proud of her daughter and granddaughter and great-grandaughter being able to learn more/go further than she did. I don't think abandoning all old knowledge is a good thing, but choosing with discernment what practices to keep and what to discard, sure! I will use her coffee grinder for my coffee and bake her rye bread recipe, but enjoy my indoor plumbing and can my harvest using tested recipes.

[@T_Barb]

As for my grandparents, they had no money. It was a barter system. Yes, I have grandma’s oil lamp from before they had electricity. I was a tiny girl when she was still cooking on the wood stove that also heated the house. The Sears catalog was used for papering walls that helped to keep the cold out. I saw that in “the old house” my dad was born in down the lane on the way to the barn. They traveled by mule and wagon before I was born. I’m sure they did not dry the green beans. At least by the time I was born. My dad told me for Christmas they would get an orange which was a huge treat to them. They DID get money here and there as grandpa would get odd jobs if they needed money for something. I knew grandma had worked for a short time at the shirt factory. (Those factories could not retain a steady workforce as the women would come and go based only on what they wanted to earn for a specific need they had) It was an exciting adventure for me when we’d go to Tennessee once a year to visit in the summer. The out house was the coolest. Lol.

[@janettarothmeyer1217]

Great information. Thank you. My mother was so scared of botulism and pressure canning foods she refused to do it. Never canned anything but jams, jellies and tomatoes.

[@EmilySlater-te7yz]

I just started up canning again but I'm really striving to do it correctly and as safe as possible. I've been watching your videos and I've observed how smart you are. Then finally you admit you have a PhD in science. I'm only listening to your advice and USDA. I had purchased 12 lbs of butter to can after seeing people do this on KZbin not understanding why USDA would not approve it. You have proven to me WHY we can't know for certain it's safe. I will freeze it and we will eat it up. Thank you so much for providing such valuable information.

[@didee5336]

Wonderful presentation Pam. Thank you! With you 100% on dangers of confirmatory ignorance & also their lack of understanding of the dangers of confirmation bias via algorithms in their “research”. ❤

[@gwenjackson4362]

Thank you, thank you, thank you, Pam and Jim for reviewing the botulism issue! Some things we need to hear over and over again. I actually am a teacher, and I used that very similar demonstration with my first graders and kindergartners to explain probability. So, we as adults can surely get this!❤

[@RoseRedHomestead]

You are welcome, Jim

[@nothingelsetolose7661]

@@RoseRedHomestead I have a question it doesn't pertain to canning so much rather than storing root vegetables in a slightly dampened Peat moss in a root cellar In plastic bins. If you're aware of any safety precautions I should be concerned about doing that Right now. I did store some beats but I later took them out and cooked them and then froze them Which I'm have been eating. But the carrots are more of a long term storage i'm pulling them out as I need them and basically wash them clean them and use them like a fresh carrot Or sometimes I'll slice them up and boil them down. Should I be concerned with this method of preservation? if I'm just going to use Them during the winter season

[@kennethbailey9853]

Always A Blessing !!!❤

[@markg2051]

I watch your videos all the time. and I agree with you 100% I have written down my altitude and the the proper weight to use in my usda book cover. that way if and when something happens to me it is all there for my family to see and use properly.

[@rsqhobbs7495]

I've only been canning for a few years, but have been reloading (ammunition) for many. There are an amazing amount of similarities in the two endeavors. One, is that the rewards and benefits can be great. Another, is that being ignorant or careless can be punished harshly.

[@KitchenFairy61]

I remember the show Emergency! Where they were racing to find a family with an infant to stop them from feeding the baby the botulism tainted milk. That had an impact on me as a child! I didn't start pressure canning until I learned how to do it from you. I love my Nesco! It's so easy to use. I do wish that they would scale it up to match the 23 quart Presto so that I can do more than 4 quarts at a time. I bought another inner pot that allows me to get more jars done in a day.😊 After I remove my jars to cool down undisturbed, I simply pour the hot water in the new pot and add another cup or so to get it up to the 8 cup mark and load my hot jars and start another batch. This is how I was able to can 7 quarts of roasted turkey bone broth over the Thanksgiving weekend. Roasting the bones made such a difference in the flavor. I made turkey soup with some of it, and it was fantastic! Thank you for all of your hard work teaching us the correct way to can our foods Professor Pam!

[@cwc3kids]

I’m new to canning. I follow all the directions to the T. I also boil for 10 minutes and other canners laugh at me. I just feel better doing that. While my items are canning I will watch your videos to make sure I have not missed a step.

[@user-sf6gn2ie2f]

Hi Pam and Jim. Just woul like to say that Pam the WAY YOU TEACH is make a HUGE difference !!!! There are so many information out there, but no one pull the subject to peaces and then put it back together to make sense like you do. English is my second language, and I was really bed learning science but your teaching method is something that shows its coming from your heart and anyone who's willing to listen what you say will be able to practice safe canning. In short thank you, thank you and thank you.....

[@christinabenner1272]

Thank you for remaking this video. I haven't started canning yet, I'm in my general research phase.I'm starting my first vegetable and fruit garden this year, and I know I'll need a way to store food. My grandmother used to can but she passed away, so it's not like I can ask her questions. As amazing as my grandmother was, she probably wouldn't have had the information that you just presented. I do know she used a canning book, I think it might have been by ball. I will definitely pick up this usda book as I didn't know they had one. I also want to thank you for the video about "dry canning" I didn't comment on that video. I am glad I found it, though, because I had started to believe that the videos I found on it.

[@barbaram5787]

Pam and Jim, thank you, thank you. Please stand strong and keep showing us the safest way to preserve food.

[@whooonewww]

I am one of those canning by the seat of my pants! I printed out the book you recommend and i watch your videos too coach me thru.. first time pressure canning was successful thanks to you!!❤

[@RoseRedHomestead]

Wonderful! Thank you finding our channel and staying with us to do start your canning journey. Jim

[@kathycrocker2933]

Just had the opportunity to watch this vlog. So glad I did and thank you for sharing your experience, knowledge and confidence. I even shared this vlog before I watched it, with my daughters and sister. I have been canning since late 70’s and like you have followed the books. But I still take precautions and boil after opening jars. When I teach about canning, I share your channel and highly recommend the vlog on the botulism spore(s) and why we can the way we do. Not the title but it explains everything very well. Again thank you for sharing.

[@RoseRedHomestead]

Thank you for watching and sharing our videos. Jim

[@joeblanch10]

Thank you. Before I had to move back to the city I recommend your channel to my group in S.C. many of them wanted to start canning. I told them to check any information they found online in canning groups multiple times. Using the USDA, and your channel. After 2 years in the New Orleans Metro area I am finally back in the country and catching up on your impressive knowledge.

[@casschadwick5819]

As always, Pam, you give facts and scientific evidence that leads the THINKING person to use this evidence and make every effort to can safely!

[@JenniferG19]

57 percent?! I don't think I am ever going to feel safe eating at a potluck again.

[@icurn39]

As a newbie to food preparation, I feel overwhelmed by all of the information that is needed to be safe in preserving food for my family. However, the way you and your husband share your knowledge helps to calm my fears and feelings of being overwhelmed, so that I can get back to reading how to do things correctly by creditable sources. So a big thank you for sharing your knowledge and expertise! I so appreciate it and you for taking the time to teach those of us who are just learning about food preservation. Thank you, thank you.

[@starrstylist7441]

And THIS is why I always come here FIRST when I am trying something new. You are my TRUSTED GO TO! So ty and I pray everybody LISTENS to you! TY for all you do for us!

[@cherylmarshall3463]

Great illustration! Thank you for sharing this great information. I learn so much from you!

[@marlaabernathy3267]

You are such a good teacher. Thank you.

[@JubileeHomesteading]

Amazing illustration on probability!

[@RoseRedHomestead]

Thank you! Cheers! Jim

[@evethompson5498]

Absolutely fascinating. I’ve only been canning for 3 years. Typically I can potatoes,tomatoes,and this year pumpkin oh, and green enchilada sauce plus chicken bone broth. All done in the pressure canner. I live on an altitude cusp so I err on the side of the higher altitude and add 10 minutes of time. So far so good. Thanks for your wonderful vlog.

[@jamistokes5333]

The thought of your "legacy" instead of watching you makes me terribly sad!!! You were one of the first people I learned from a few years ago. I watched you because you also taught about safety. You are so knowledgeable. I truly hope you outlive us all!!!!

[@megbirney8612]

Well done as usual. My sister was a medivac nurse in Alaska and dealt with several cases of botulism poisoning over the years. She said you have never been really tired until you have had to use an Ambubag to breathe for someone on a flight that lasts more than 2 hours. Unfortunately, one of the traditional native celebratory foods which is fermented was made in a Tupperware container which made it without oxygen so now botulism could grow. The Alaska Native hospital has one of the best protocols in the US for treating folks with botulism poisoning since this is a recurring issue amount the various Native villages. We go over botulism in depth in the microbiology course I teach each term. You are spot on with your info. I like to use the stat that 1 gram can kill 6 million Guinea pigs. We discuss how they determined this number and no they don’t kill that many Guinea pigs to demonstrate it. I constantly recommend your channel to people who know I can and ask me questions about it.

[@RoseRedHomestead]

Wow, thank you for the compliment. We appreciate that. And thanks for sharing the info about Alaska--very interesting.

[@jennoonan4572]

Excellent video. Much appreciated Pam and Jim!

[@RoseRedHomestead]

Glad it was helpful! Jim

[@theresak4343]

An almost-80-year-old PhD teaching me how to can safely....how fortunate am I to have found your videos.

[@dustyflats3832]

I love it when someone says my whoever has been doing such and such in my family forever and no one has died. Did they ever think-dead people can’t talk, maybe the family was too embarrassed or scared to say it might have been the canned goods, OR maybe it was a long time ago when medical knowledge didn’t know why someone died. Just another reason I don’t like to share canned goods or get them as gifts. My story- a neighbor once left a jar of chicken soup at our door. It’s a good thing I asked before consuming if it was pressure canned which I was pretty sure it wasn’t as it had noodles. It wasn’t.

[@RoseRedHomestead]

Yikes! I am with you. I will not eat anyone else's home canned goods unless it is from one of my sisters!

[@judynoorda8046]

Thank you, Thank you, Thank you! I have no patients for ignorance when there is so much information available.

[@terrym5786]

Thank you. Excellent video. Very necessary.

[@tabithabrown7911]

Thank you so much for this video. I do not use recipes from people on here if they are not tried and true from National Home preservation, Ball canning books and such. I love following you and a few others because of their safe canning practices. 💞

[@RoseRedHomestead]

You are so welcome! Thank you for your comments. Safety, Safety, Safety!!! Jim

[@cynthiafisher9907]

That was a good visual aid with the kernels of corn. While I agree with a lot of what you had to say, I think it would have been good for you to also explain the difference between low acid and high acid foods. Some people are terrified of canning peaches from their yard or strawberry jam, for fear of dying form eating it. I know you have gone over this in other videos, though. To me it’s important to have a lot of experience canning by approved methods so you understand the lay of the land. Then, if you altar something, you know the risk you are taking, if any. Thanks!

[@vanderpoolfarmsl.l.c.9983]

Excellent instruction as usual. Thank you!

[@ksewald91]

My mom did the hot water canning on corn and green beans when I was a kid back in the 70s. Boiled it for 4 hours, then 10 minutes before serving. It was terrible tasting! She got a freezer at some point and stopped canning except tomatoes. Grandma had a canner blow up at some point and she was terrified to use pressure canner. I got a pressure canner 47 years ago and never looked back. Have 2 now and do about 500 + jars a year of fruit, veggies, tomato products and meat in them. I can't lift the full water bath canner so it is just easier for me. I have learned so much from your show!

[@marmie53]

I am really happy that so many are turning to canning. Sadly, not many are doing it correctly and safely. I have actually watched a video of someone can...who never even read the manual on the canner or used a tested recipe and is figuring it out as she goes. I am waiting for botulism to rise...

[@matthewbbenton]

Picking that red corn kernel on the first try was a perfect illustration of why you have to be so careful with food safety. Unlikely things happen all the time.

[@RoseRedHomestead]

LOL! That was sure a first, but I think it helped illustrate the point. Thanks for your comment.

[@KatieCraftyMom]

I haven’t started canning yet because I was afraid of botulism. I appreciate your teaching to help me learn the proper way to do it. And the right books to buy.

[@karencovington9960]

I pray that those who don’t take botulism serious find your video. For those who won’t take it serious, I pray that they lose the desire to can…..life is too precious to take the chance. Thanks for the info….as always.

[@elvirabalogh7515]

@RoseRedHomestead Dear Rose, thank you for all the important informations. I totally agree with you that some poeple are willing to resist every scientific evidence and just can their food without realizing the risk of it, and it is sooo annoying and sad. I just wanted to tell you, that where I'm from people used to can most likely high acid foods and a lot of them do it the old ways. But about a year ago a heard that a low amount of them used to can low acid foods too of course with the old ways and do not care about science. At that time, I didn't know the risks but fortunately I didn't make low acid canned foods. But I was curious about canning basically everything and I like to search things in English too (I'm hungarian) and what I was found in English about food preserving was a lot of times so much different from what I saw in my environment. So I did my research and I found your channel. And I'm soo glad that I was not denial and figured out the reasons why you and some other clever canners do what they do. In my area a lot of people says: Oh, canning is so simple, don't worry about it, it's always safe, no bacteria survives high heat, ect... Unfortunatelly they do not believe anything I tell them about security but I will remain caucious. (I'm not telling every hungarian can the old or wrong way, there are excenptions of course, but I feel like most of us doing it without caution.) Sorry for the long comment, I just wanted you to know I'm really thankful for you, and I'm sure I will learn from you in the future much more useful things.

[@RoseRedHomestead]

AS you are finding out, older traditional ways of doing things are very difficult to overcome. Thank for findng and watching our channel. Jim

[@CC..Jeremiah9_24]

SPOT ON, Dr. Pam. The cavalier attitude is a dangerous attitude. Thanks to you and Dr. Jim for being a voice of reason and conviction on this topic. This is why I don’t can, I’m not sure, even following all the standards, that I would do it correctly, so my canner sits, brand new, unused. However, I applaud those who do this very special, skilled form of cooking, that process safely and by the safety standards we have today. Keep up the good work and I agree with you 100%. Shalom and God bless. 😊

[@mburton2402]

Thank you for further clarification of the 10 minute issue. Btw my statistics professor would love that demonstration.

[@PattyLU2]

I love that your in your demo right off the bat you picked the red one on the very first try. That means that you would be one of the 200 cases a year who may or may not survive your battle with the creepy crud. That's how it is playing "Russian Roulette". I heard about the rebel/cowboy canners and it never even sparked my interest to see what they're doing. I don't need to be "disobedient" just because I "can" (pun LOL). People these days are so defiant when it comes to following "rules". The only time it matters is when entities coerce the public to partake in questionable medical experiments but that's for another channel. So appreciate your teaching and instruction!

[@donnellemorrison6761]

Thank you for this. I’m always amazed at people who ignore science saying they’ve always been fine. But what about the unlucky ones who weren’t fine?? I bet they’d have appreciated safe recipes and practices.

[@AB-hj6md]

You have some very good informative videos on canning. I was wandering why you don't do one about using Ball, Ideal, Atlas, etc., wire bale canning jars with the glass lids and rubber rings. I've canned with them for 50+ years and still do like many others. During the canning lid shortage it was nice to have them on hand. They were safely used for decades until industry came up with the bright idea of disposable one-time lids that have to be bought every year and now nearing $5 a box. I'm not a rebel canner and I follow all the latest guidelines in the Ball book as if I were using the modern jars. The bale jars work perfectly fine in a pressure canner too. From my experience it seems there is more lid failures and problems with the modern lids. As far as I know they don't make the jars anymore but the rubbers are still made. Lots of jars still available at garage sales, flea markets and Ebay. There are few good videos on KZbin on how to use them. Some of the younger generation have never even heard of them.To bad, they could learn a lot from their elders. Not all newest, latest and greatest is always the best.

[@TheCheapskatesClub1]

Thank you! I've shared this video with my group. We were talking about safe canning and why low acid foods need to be pressure canned on Tuesday night, and I tried to explain your explanation, and referred everyone to your Channel. I think that different countries (I'm in Australia) have different methods and standards, and that can cause a lot of confusion. Pressure canning is still relatively new to Australia, although it is becoming more popular and I appreciate your wisdom and instruction and often refer back to one of your videos to be sure I'm doing the safe thing. God bless.

[@Saritababy13]

Thank you so much for all or your wisdom and sharing the actual facts ❤

[@elainemcnabb2587]

Thank you Pam

[@sandynull7576]

Thank you so much for this lesson. I'm re-learning canning (at 67). I used to help my grandmother but I no longer feel safe with some of those older practices. I'm learning a ton from you, and again Thank you! 😊

[@janetblount9803]

You are the reason I can the way I do, you taught me so much . Thank you for everything you do to keep us educated and safe

[@lotsofink6895]

I've learned so much from your knowledge. Thank you for sharing your experience with us!

[@RoseRedHomestead]

You are welcome! Jim

[@lindaaugustin4456]

Thank you....I continue to learn. Such good advice.

[@hilaribenfield3016]

Great content! I'd be curious to hear your thoughts on flouride? It's my understanding that it is also highly toxic, and yet the FDA arroves it in products and public water systems.

[@meineliebling9395]

Fluoride in water and toothpaste, combined with cooking food in aluminium, allows the blood brain barrier to be breached and instigates dementia. Facts. Look it up.

[@llovebleach6530]

I try to use filtered or spring water as much as I can, especially in my canning

[@lindaboice3949]

I have fluoride filters in my Berkey to remove fluoride.

[@user-dp3ie7eb5m]

Excellent video! Thank you.

[@anndraper972]

Thank you Pam and Jim for your committment to safety with your canning and with teaching us how to can safely. I am so glad I found your channel.

[@mytz-m7d]

This is your legacy and I am sure of that. I wanna leatn canning and I make sure I learn from the right people and I vhose you. Thank you for your passion to impart your knowledge. My respect and admiration. May you have mote and more healthy yeats ahead because people like you are a gift to humanity. 🙏❤

[@Dreemwever]

Outstanding teaching lesson! Thanks Pam & Jim!!

[@lorayejones4777]

Thank you Pam for the discussion on safe canning. I cannot image ever canning without following FDA guidelines. I certainly don’t want to harm anyone how terrible I would feel, if I caused harm. I appreciate your channel and I have learned a great deal. Thanks again. Have a great day both of you.

[@lauraklein6405]

So many canners just don’t understand the science behind how botulism “works “. Many think that you can get a jar of low acid food up to boiling for a long time and that will kill it. You did a video where you explained the reason for pressure canning and temperature needed to kill the botulism spore. Before I heard that explanation I didn’t fully understand either. I am very grateful that I heard you explain it. I cringe now when I see these influencers doing improper canning and the fact that many will copy their actions. Thank you

[@bluebird2416]

Great class Dr. Pam! Thank you!