MicroMoment: Re-Canning Bulk Foods

[@greetverwoert8922]

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.

[@rhodaneader9008]

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.

[@sillylilysallykaye4917]

I feel the same way. Great teacher❤

[@meryldykstra2538]

Yes !100%!!!

[@BubbleTeaKristin]

Yes 👏🏼👏🏼👏🏼👏🏼👏🏼

[@aliciaelledge6926]

I feel the same ! She is amazing

[@teriw5313]

Yes. In these times ☹ a little reduced food value is better than zero food.

[@RoseRedHomestead]

Teri: We agree. Jim

[@jean-pierreaudet2098]

She tell how to do things, but more important for me, she tell why! Thanks!

[@RoseRedHomestead]

You are welcome.

[@mildredlindsey3144]

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.

[@nilsyn747]

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.

[@RoseRedHomestead]

nilsyn747: Thank you for your comments. Jim

[@missyjenkins8859]

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.

[@roraev9296]

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!

[@joeyhardin1288]

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.

[@SashaRed1]

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!

[@C2yourself]

Pam is the best!

[@SashaRed1]

@@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!

[@herbertashe6452]

Thanks

[@normaortega4654]

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.

[@diannejeffers4731]

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.

[@thegoodholly]

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!

[@dison4190]

That’s a great idea.

[@debtolifson788]

That is an awesome idea!

[@mamabear1135]

I also bought 4 of the number 10 cans of tomato sauce and made my own pizza sauce, spag sauce, salsa, bbq sauce and jarred them .

[@nancykolb5142]

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.❤️

[@nikki7369]

Thanks for the info, I will add lemon juice also.

[@billr2996]

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.

[@Dee-xo1ch]

@@billr2996 where did you get this info from?

[@billr2996]

@@Dee-xo1ch USDA Guide to Home Canning

[@Sabbathissaturday]

I hated all the tomatoes I canned with lemon juice. I don’t want lemon taste in my pasta sauce.

[@sarahcourtney1658]

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.

[@lindamacmackin60]

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.

[@viviandibrell849]

I just found the USDA home canning book as a PDF for free online. Thank you for this video.

[@andybetz.9978]

Hi Vivian

[@christinebenson-ross3116]

Hey, can u link the pdf?

[@danam.8709]

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.

[@firequeen2194]

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.

[@carolynmullins5424]

Pam thank you for your videos. You are a wealth of info. I buy #10 cans of say green beans and then I dehydrate them. I now have a huge can of vegetables and weights are much less in weight. Thank you again and God bless you and Jim.

[@andybetz.9978]

Hi Carolyn

[@carolynmullins5424]

thank you Amy Hood

[@meofamerica811]

“Interesting times” . You said a mouthful there. Thanks for information.

[@BubbleTeaKristin]

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!!! 🥰

[@lindaelliott1653]

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.

[@andybetz.9978]

Hi Linda

[@angelamehrer4179]

Oh my goodness! Yesterday I was just searching how I can do this! 😂 Perfect timing, as always. Thank you!

[@andybetz.9978]

Hi Angela

[@WantToBeOrganized]

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.😊

[@lorenville]

I learn something every time I watch you, thank you

[@valerief1231]

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!

[@stacyberry6097]

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.

[@williammaurer9450]

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.

[@RanchGalQuilter]

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!

[@MQ-cw9qx]

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.

[@helenh20mo]

Where do you get test strips? I am in Australia and have never known where to buy them

[@MQ-cw9qx]

@@helenh20mo I got mine from Amazon.

[@helenh20mo]

@@MQ-cw9qx thank you so much I will have to ask my sister she has an amazon account 😊

[@MQ-cw9qx]

@@helenh20mo drug stores or garden stores may also have these strips

[@shellysjostrom2646]

@@MQ-cw9qx how do you know which pnes to get?

[@sylvieollmann1980]

I just watched the safe candle video. You presented important points that the prepper crisco candle video did not include. Thank you !💕

[@MommeeMadre1]

This is AWESOME! sometimes i find really great deals on bulk (sometimes the gallium can is the price of 2 15-ounce cans!) goods but there are only 2 of us! You save us so much money!

[@lindaleathers4696]

Thank you for sharing your knowledge! I pickled beets from the large cans and they always turned out great! However I bought pickled beets at a bazaar and they were bad. Never again will I ever buy home canned goods from someone I don’t know!

[@Patty-bs3bz]

Thank you both for all you do to help people learn how to can safely. You’re my go-to source. And this is just what I needed. I want to re-can some diced and crushed canned tomatoes. The primary reason is that it will preserve the flavor without having it be that it develops an aluminum taste. If it gets close to the expiration date it tastes bad. I was thinking that if it’s in glass jars it wouldn’t have that problem.

[@RoseRedHomestead]

I understand wanting to get rid of the aluminum taste, but processing already commercially canned tomatoes may take the the taste away, but the veggies will be basically mush by the time you open the jars and boil for 10 minutes and serve them. I think it would be easier to find follow the USDA tested recipes (or other reliable sites--Healthy Canning for instance) by using raw tomatoes and canning them. The nutritional value and higher and they will not be mush. Jim

[@Beckery49]

The day after I asked you about the video about re-canning, this one reappeared on my KZbin menu. I ordered the book you showed and watched the entire video again. Thank you for all you do for us.

[@sueberry125]

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 ♥️

[@louisacosentino9543]

As always, your videos are excellent! Videos like yours are great for home economics classes (that is, if it's even taught anymore.)

[@andybetz.9978]

Hi Louisa

[@Dangeresque_2]

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.

[@kathymc234]

Be sure to use the litmus paper.

[@charmc4152]

This was a really valuable video. I wouldn't want to recan pre-processed foods either as a first choice option, but it's something that could come up, and it's helpful to have had exposure to the procedure for doing it safely. Thank you!

[@babsblan]

Perfect timing! I bought a couple of huge restaurant size pizza sauce when a local grocery store was going out of business last year. I really don't have room in my freezer, and really wanted to can it.

[@RoseRedHomestead]

Barbara: Follow the safety precautions. Jim

[@lindab2062]

Thanks, I like the idea of using test strips. Takes the guess work out.

[@andybetz.9978]

Hi Linda

[@laura.breneman1868]

Timely info as I just purchased a few #10 cans of marinara sauce! $2.99 will turn into 7.5 pints. Yay!

[@keepingourhome7271]

Thank you, off I go to search for those litmus strips! 50 minutes for the tomatoes, bubbling & boiling all over my stove😵‍💫, is why I, myself, prefer to pressure can them🙃. I’ll have to watch your how-to on WBC, maybe I’ve just been doing some wrong, these 40 years🤪. Anyway, what a wonderfully informative and educating video. Thank you!

[@sueciviero3866]

Thank you! I am alone so I don't buy wet foods in large amounts. Glad I watched this to give me another reason not to fuss with the large containers. Although this is good information if I am forced to, for lack of availability of smaller quantities. As for dry foods I will study your videos on that process.

[@FlowerGardenGirl777]

I'm very thankful I found your channel!

[@RoseRedHomestead]

Debbiek: We are so glad! Thanks for watching. Jim

[@user-1A-2A]

I open #10 cans of cheddar and nacho cheese sauce. I put in small 4 or 6 oz wide mouth jars. Water bath can is fine for the high salt content of the cheese. My granddaughters love to have their own jar to dip chips for a snack. Also its the right amount to pour on scrambled eggs. Warm jar for in micro to pouring consistency.

[@m.walker7907]

Hell yes,I have done that

[@Servants_Heart]

Great idea! Plan to get some salsa verde. My tomatillos did not pollinate due to the heat in south Texas. I will purchase a big bottle or jar to reprocess in smaller canning jars.

[@DragonflyzPrepsteadNDesigns]

Thank you Pam. You always bring us such wonderful knowledge.

[@BrendaBodwin]

Great info. 👍 I only have 2 items that I re-can via preasure canning; White Albacore tuna from the 5lb can, & Hormel No Bean chili from the #10 can.

[@ronhowell4134]

Excellent RoseRed I have pickled Beets I'm going to do. Thank you for addressing Re- Canning Bulk pre canned foods.

[@vickiloss8786]

I always watch your videos when I need a safe method for something I want to know about. Thank you

[@RoseRedHomestead]

Vicki: You are so welcome. Jim

[@kristalbowers2082]

Good morning Love watching your videos. I’ve learned so much

[@andybetz.9978]

Hi Kristal

[@maxinebaldyga1205]

i get the # 10 cans of tomatoes, pineapple whatever they have and dehydrate it. the tomatoes replump excellent. sauce, salsa, everything. love your show

[@cathyann6835]

I am running low on salsa. We make a lot of wraps of taco type or fajita type meals. Or I make a taco layered dip. I bought store bought canned diced tomatoes and plan to make more homemade salsa with that. Tomatoes aren't in season yet for one. Two, I can't eat cilantro and many over the counter salsas have it. I used to be able to find it without cilantro, but with low choices out there, I figure I'll give this a try. I plan to add some lime juice and I'll cook my other veggies till they're tender first, then add tomatoes towards the end. This will be a first try for me. We gotta do what we gotta do.

[@kathydavis5548]

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.

[@kbaker540]

I appreciate this, as it is cheaper to buy in bulk, like at Sam's or Costco, but then for 2 people, what to do with the leftovers. I avoided buying in bulk before, now I see I can do that and can what is not used, or process the whole container! TY

[@RoseRedHomestead]

We agree about what to do with the left-overs. Jim

[@betterose9167]

I'm sure that someone has already said, that since you have a freeze dryer you can take a #10 can of vegetables and drain and freeze dry them. Most of your subscribers don't have a freeze dryer, like me, I'll dehydrate them. I love your program. Thank you for all that you do.

[@RoseRedHomestead]

betterose916: Yes, we agree. Our attempt is to show a variety of canning and preservations methods for viewers. Jim

[@bjscribner3347]

You are an amazing teacher. I love watching you.

[@andybetz.9978]

Hi Beverly

[@misskat3218]

I only trust your advice also, Pam! Thank you so much for sharing

[@MyTube4Utoo]

Thank you, beautiful lady. You're a wealth of information and it's greatly appreciated.

[@SemiOldFashioned]

Thank you so much for this lesson. I would immediately think of dehydrating the remainder of canned goods or processed foods like sauces, fruits, veggies.

[@libertyliz4222]

I wouldn't either, since I've never "canned" and am trying to learn. (Old dog, new tricks.) After opening large jars, the remaining contents go in small tubs in the freezer; then once frozen, the frozen "block" gets vacuum sealed in a food saver bag and goes back in the freezer. 😬 Guess i should research if that's ok; though not a great solution if the grid goes down and freezers get compromised.

[@Giantkeeper]

Fabulous video. I feel very fortunate I found this channel ❤

[@donnasanchez63]

I feel like im back in chem class with your video . Most don't explain why. I love that you do. Thank you ❤️

[@RoseRedHomestead]

donna: Thank you! Jim

[@helenh20mo]

Omgosh what an answer to a prayer! I have 5 size 10 cans of tomatoes to be recanned . I was trying to figure out whether I could recan or would have to dehydrate.. i will do a bit of both . Thank you so much 😊

[@tonistephens4068]

You are such a darling! God bless you dear lady.

[@RoseRedHomestead]

Toni: Thank you! Jim

[@anniep1511]

I listen to your channel because I know you are a no nonsense gal. Keep it coming; I am learning alot! Thank you. Now I have 12 #10 cans of tomatoes to re-can👍

[@lousylou]

Thank you for just being honest and saying it is ok! As a large family mama, I have done this very carefully once. I have a large bottle of herdez salsa on my pantry shelf just waiting because I’ve not been ready for that one yet. I appreciate your, real honesty! I have 2 #10 cans of tomato sauce on the way, they will be next for me!

[@allsortsMichele]

Thanks for this. I re can tomato products such as crushed tomatoes and diced. I often opt to pressure can just because I prefer pressure canning🌸

[@dawnstackpole3268]

My Presto precise Digital pressure canner arrived today!! Per your instructions, I read the book cover to cover. I'm a first time canner, I'm so nervous! I'm gonna have your video playing in my kitchen, it will feel just like you're there with me! 🤣🤣 I'm so excited!!!

[@RoseRedHomestead]

Dawn: Congrats on all counts! Let us know the results of your canning. Jim

[@suzanneroberge494]

You do such a good job. I appreciate what I learn from.you.

[@suschabacus]

You are a good teacher - thank you! I have never thought of buying in bulk to can again. I have a #10 can of fruit cocktail, brought it home and thought - what was I thinking?! Lol. That’s a whole lotta fruit! No, I won’t can it - saving it for a big to-do. 😊

[@DiamondInTheRoughA1]

Dear RoseRed I have followed your steps and used canned crushed tomatoes & tomato/chopped chilies to can salsa. Instead of water bath can, heat to boiling 15 min and I pressure can in 1 pint jars at my elevation-adding citric acid. Jar salsa is like a ghost here in NEOhio Thank you for your knowledge and info 👏🏾👏🏾👏🏾

[@kmunson7544]

Thank you! I have sweet pickle relish I would like to re-can.

[@Stephenrsm7600]

Fantastic Micro Moment!!! I wondered about this myself.

[@RoseRedHomestead]

Stephenrsn7600: Glad it was helpful! Jim

[@Linda-kq8ef]

Thank you Pam and Jim for the video. It’s always a blessing to learn something new. ✝️💟

[@unnamed2737]

This is a great way for me to practice canning tomatoes before my 30 Roma tomato plants ripen all at once in June!

[@patriciasweet9102]

I need to get on this on a couple of things. Be nice to have a little extra to share with kids if they need things. Thank you for the info.

[@andybetz.9978]

Hi Patricia

[@windyloom2267]

thank you for sharing this. i just got a 5 gallon refrigerated pail of pickles and didn't know if I could do this. I will do a ph test and hopefully can water bath. Thank you so much.

[@wandaarnt234]

Thank You, Thank You, Blessings from Pennsylvania 👍👍👍🇺🇸🇺🇸🇺🇸🙏🙏🙏

[@patriciacorbitt4219]

Woo Hoo! i just scored a #10 can of dill relish for $1.25 at the Dollar Tree. I LOVE dill relish, so the timing of this video is extremely helpful. I will be buying some litmus paper to test first. Thanks Pam!

[@miriamalvarado6477]

Interesting times you are right!

[@countryboycharlie9793]

I do respect your channel and information. God Blessing ❤️👍🙏🏼🙏🏼🙏🏼

[@barbeewear4240]

Thank you for your science based steps for safe canning. If I have a question or concern about a food preservation technique I know I can come here for a thorough answer. I love salsa verde and this is something I would love to do to stock my pantry.

[@RoseRedHomestead]

You are very welcome.

[@calidazeable]

You Rock💥🧡 with sharing all your great knowledge to us! We appreciate you ..Thanks!👏🏼

[@lynnharris6877]

Perfect timing dear lady. I want to make some salsa using commercially canned tomatoes. You provided the perfect video to do the research and prepare it safely.

[@ModernPioneerHomesteader]

I pressure can it to make sure or add lime/vinegar to water bath can. Green beans or other veggies I would dehydrate. I have recanned bushes when I bought the big #10 can.

[@Bgraytful]

Rather than canning I have dehydrated canned foods to divide up portions or extend storage life. (OF course following dehydrating safety rules as you show about canning) This works for things like your salsa verde, also canned tomato, and a few other things. I also dehydrate frozen veggies when I see a deal on them . . SO easy because everything is already prepped, just put in food dryer. It is a good way to extend storage (and save space.)

[@lindaarnold3091]

Thank you for the reminders and caution regarding repackaging.

[@donnamullins2089]

Enjoyed this video. Great information. Love salsa Verde and could never use that amount. Thanks to you now I'm ready.

[@andybetz.9978]

Hi Donna

[@heatherd957]

Excellent video teaching! Thank you so much!!

[@brendastephenson3679]

I like the way you explain everything, thank you.

[@lynnhager7763]

Thanks for this info. I bought several large jars of salsa verde on clearance. Now I know how to perserve them after I open one.

[@andybetz.9978]

Hi Lynn

[@TheBougieHomesteader]

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.

[@cynthiahumphrey1718]

Any chance this was near Apex or Raleigh?

[@danam.8709]

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 !

[@bakokat6982]

Thanks for a heads up, I live in Calif. But I will check our Costco too. You never know!

[@TheBougieHomesteader]

@@cynthiahumphrey1718 it was the Raleigh one. I haven’t checked out the Apex one yet, but if I do I’ll edit this comment.

[@nanatube4658]

Did you pressure can or water bath the tomato paste? I would use half pint jars.

[@Jonnalelo]

Wow, you never disappoint Pam. So very helpful thank you.

[@ElaineWilkerson-o4k]

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!

[@vikkisoderquist6013]

I can do that with spaghetti sauces that we buy occasionally, cool. Tfs. Please stay safe and sending hugs to you both 💜😎

[@rainwaterfallsapothecaryay8102]

Thanks for the lesson. I was wondering about this topic.👍

[@cmac5739]

I have been wondering about this. I was given a #10 can of green chili peppers and not opening it as I am not sure so I will look this one up. Thank you

[@neilmunro6683]

This was great..Practicality to everyday people in the times we are living... Thank you so much.. Kindness Lochness Scottish Highlands..

[@RoseRedHomestead]

Glad you enjoyed it!

[@melodyreeder9762]

Tip on recanning Look at the blue ball book for the recipe to see what kind of canning ( pressure or water-bath) Then look at how long they say on to( cook it for ,) That is what I do if I'm going to re- can a product that I purchased at bulk

[@RoseRedHomestead]

Thank you.