Beware of the Safe Canning Police & Cowboy Canners

[@virginiavredeveld7956]

I'm 81 and started canning last summer. I was recently widowed, had time on my hands so needed to learn a new skill. You have helped me so much being the one I turned to when I needed help. Thank you for being there for me. You've helped me so much.

[@kathleengill2214]

Impressive

[@gailoreilly1516]

fantastic! You won't be sorry, ever, about eating your own canned food....especially during storms or sickness. I've had both and my home-canned food was a blessing.

[@kayblinebury4414]

Inspirational. There's always time to learn something new

[@joysmith6729]

That’s awesome🎉 inspirational always good to learn new things!

[@Niamh07421]

we are starting this summer too- my teen grandson wants to learn (we usually freeze our garden produce)- but be wants to make salsa ,pizza sauce and jams from the garden- we are watching as much as we can from a few different channels- this one has been so helpful

[@debbywilliams2689]

Please don’t retire from your KZbin channel, we need your knowledge. I appreciate you and Mr. Jim so much❤️

[@RoseRedHomestead]

That is not in our plan at all! We love our channel and community and plan to keep on going as long as we can. Thank you so much.

[@debz3503]

Pam&Jim have retired from their teaching careers/jobs. Yes, we do appreciate their utube channel and happy they will continue that for sure!

[@crazydee1955]

@@debz3503 now they will have MORE TIME and LESS PRESSURE.

[@debz3503]

@@crazydee1955 yes, I'me happy for Pam&Jim...they're great at demonstrating and explaining technics. And so much fun! 😁

[@attleheideann1469]

Yes, Ma'am--Okie Mennonite, here--grateful for your efforts and lessons. Be encouraged to continue!

[@debk5325]

Dave Ramsey mentions to find someone that has the heart of a teacher. It does take a person with a special kind of heart. Thanks Pam and Jim. Merry Christmas

[@valorica3210]

To a great many, Rosered Homestead is THE PLACE to go for canning advice, recipes and continued learning. We all love you, Pam and Jim and feel you are trustworthy, knowledgeable and such great fun!

[@kathym7495]

There are 2 channels I trust, you and Leisa at Suttons Dayz. Each of you follow the USDA guidelines and will cite the correct process for the topic you are teaching. I am a great-grandmother and have been canning most of my life; and I still reference my books frequently. I have the Ball books and the USDA book, these are the only ones I use. I reference Bernardin online as well as the extension offices. As an engineer, I truly appreciate your foundation in real science and dedication to the safety of your viewers. Thank you.

[@RoseRedHomestead]

Thank you for sharing that information. Now that I am retired and have more time, I will check them out.

[@tgardenchicken1780]

I agree!

[@4themotherload]

@@janiceseigler6317 Leisa at Suttons Dayz is a great person to watch for canning, she doesn't like the electric pressure canners - she wasn't nasty about - she doesn't like them and won't be using them, she always encourages people to do there own research and do what they feel is best. It does not take away her knowledge because she doesn't like a certain tool.

[@UpNorth069]

@@janiceseigler6317 Me too.

[@laurab8547]

Leisa was also one of the most vocal proponents when Pam did her experiment with the canning rings. She was never nasty about it though, just very matter of fact. I still watch her and find her videos helpful and safe.

[@ksewald91]

I am 69 and started canning with my mom as a girl. Graduated to pressure canner a few years of marriage and never looked back. I did about 600 jars this year. You got me started on doing meat. Lots of local fruits, jams, jelly, veggies, tomato sauce, catsup, taco sauce, salsa. I have a lovely pantry full of goodies I've canned up.

[@yesican2012]

With earthquakes on the increase worldwide, please secure your jars. If you do not, all your hard work will be among shattered glass.

[@corrineadams7303]

I also am 69, for just 2 more weeks. Food growing and preservation was our existance. The only way we had food.

[@ksewald91]

@@yesican2012 I have them on extra sturdy plywood and 2 by 4 custom made shelves in a dedicated pantry.

[@yesican2012]

@@ksewald91 Also make sure they hve dome kind if barrier thst would

[@yesican2012]

@@ksewald91 Fantastic. Since an 8 to 9+ quake is expected. When the article came out about holes appearing on the atlantic ocean floor near the azores, the quakes have gotten worse in preparation for the ocean floor splitting open. The west coast of Britain has been getting "seismic waves" from the separation where the 3 tectonic plates meet at the azores. Those of us following the new madrid movements, are still praying we will be warned in advance to evacuate.🙏

[@karlarisbeck-hardin9694]

My grandmother, even in her 70s, took classes at her extension office every year to get updates and changed her canning practices as there were updates. So, generational canning practices are not the way to, maybe generational recipes adapted to meet safety. Thank you for all you do! Thrifty Chic Housewife follows USDA guidelines. I've learned a lot from both of you. I understand now what happens during the canning process from you, and I am able to speak to it. I understand safe storage practices from you also. I am so grateful for you and your husband taking the time to teach me.

[@RoseRedHomestead]

We agree, canning needs updated on a regular basis to safe. Thank you for comments. Jim

[@DisneyUpBoilerUp]

I got in one of those Rebel canning Facebook groups.. for about 3 days 😅🤣😂. There were so many new people coming in and others telling them some really unsafe canning practices. I just couldn't bring myself to tell a new canner that it was safe to pack raw hamburger into a jar and pressure can it🤦‍♀️. Honestly I have dabbled in Canning for about 10 or 15 years. But I didn't get serious about it until last year. So I'm certainly not an expert. And I am thankful to the Lord Jesus that I found this channel!

[@Lacie870]

You have to cook the hamburger first. My entire family & their famies have canned hamburger & other meats going back 100 years. Never had a problem. The meats have to be fully cooked first though. Definitely does not need to be done raw.

[@DisneyUpBoilerUp]

@@Lacie870 I'm quite aware. Hence the reason why I said I could not remain in a rebel canning group.🤷‍♀️

[@wasidanatsali6374]

IMHO Hamburger has a better consistency if cooked before canning. Raw packed canned hamburger has the consistency of dog food.

[@crazydee1955]

@@wasidanatsali6374 and smells like it too.

[@arlenemonroe5155]

Do you ever do dry canning of potatoes

[@tarakincade501]

I'm one of those less than 40 year olds who can. I learned most of it from you! I'm now teaching my mom how to can. It's great fun and helps fill our pantries. Thanks for all you do and congrats on your retirement!

[@reesewhitt5495]

I’m so glad that you use your scientific education and experience to share with us the important aspects of canning and food preservation. It’s sometimes difficult to discern what is best. Once I found out your background, and observed your teaching methods, I gained confidence in trying these activities. Thank you and please continue. May you and your family have a wonderful Christmas and holiday season. You are appreciated.

[@leannacarson-hansen7041]

There are many Master Canner channels with trained canners who follow USDA and the National Center Food Preservation. Also many University Systems post on you tube instructional videos. I use logical reasoning and appreciate Rose Red and her videos. It is so nice to see her scientific approach. Since beginning to learn how to can via my local agriculture extension program I am extremely hesitant to eat canned food given to me by Cow Boy Canners. Cheers.

[@barb7014]

This is, by far, my favorite channel; and not just for safety in food preservation. Carol - Thrifty Chic Housewife also follows USDA guidelines and has some excellent canning videos. I was in a nutrition class ages ago where the guidelines (no clue which ones anymore) changed. You should have heard the squawking. The instructor, very calmly, said, “When you know better, you do better.” I love learning to do better. If we don’t grow, we shrink and wilt. ❤️

[@RunninUpThatHillh]

If its not broken, don't fix it.

[@MichelleHotchkissArt]

Just today, I saw someone in Carol’s group tell a new canner NOT to use the canning recipe from her canner’s manual because they aren’t USDA tested…I disagree with that. It was a simple bean recipe, it’s exactly the same as the USDA recipe. So now that brand new baby canner is thinking her pc beans are not safe. 😢

[@sarabennett3732]

I'm 36 and just learned how to pressure can this summer. I was soooo scared the first round but had tremendous success!! 🙌 👏 I now have over 50 jars, meat and veggies, and it makes me so proud!! I love my new skill!!!! Thank you!!! 🙏❤️

[@teddibear1850]

I was confronted by one of these trolls who had to degrade you. I was shocked. This crap is happening across the internet. I for one along with thousands of others appreciate you! Merry Christmas!

[@RoseRedHomestead]

Thank you so much! And Merry Christmas to you and your family.

[@gpashh]

Newbies should ALWAYS start with the basics! Some of us elderly people have used our ancestors recipes for hundreds of years or recipes from other countries, countries that are still testing. We use common sense and the basics to can. Our country hasn't tested since the 70s, wanting us dependent on our government, that'll never happen in my household. I depend on no one. I grow my own food and can it to stay away from sooo many chemicals in store bought. Bravo for bringing this to the forefront Pamela. It's exactly why I don't say much, my house my rules, but I never tell anyone how to can and what to can unless it's straight from the USDA. Hugs

[@billduck846]

Marry Christmas 🌲 and happy new year to you and the rest of your family how are you celebrating your day so far?🎆🥰♥️🎊🎁🌹🎀🎇🎇🎆💐❤️😅💯🍾🥂🎊🎉🎂🍻🙏🎁🎁🎀🎀

[@ltodd79]

Good, safe, canning knowledge and experience: Honestly Pam, your channel is the best one I've found for demonstration videos and discussion of safe practices. Some good ones: Homesteading Family - Carolyn Thomas. Pioneering Today - Melissa K. Norris. Thrifty Chic Housewife - Carol. Exploring KZbin to learn how to can beans, I found lot's of "opinions" I want to give a shout out to Homestead Heart. In one video she shows how she literally washes beans (rubbing them together under water) until the water runs clear and then puts them through soaking and heating until no more foam is emitted by the beans. This also gives you opportunities to cull the beans. Those beans are CLEAN before they hit the jar. I have followed this practice with excellent results.

[@SeasidePrincess]

Congratulations on retiring!! Thank you so much for all your canning helps!!

[@kimmcvitty3580]

I knew/know nothing about canning. During lockdown, my husband was working away from home and I was having to send him off on a six hour car journey with a week of food. Frozen stuff defrosted on the way. I thought I could pressure can in a normal pressure cooker as I have no equipment but had bought six jars. You didn't treat me like an idiot but explained this wasn't safe. I still don't can but watch u regularly and appreciate the way you explain /educate us in a very supportive manner. Thank you.

[@lh3130]

I use the Instapot pressure cooker from Pam’s experiment. It’s perfect size for small batches- 4 or 5 jars.

[@kimmcvitty3580]

Thank you. It is very expensive to buy in Scotland. Canning isn't really a thing here. The jars cost me £20 for 6 x 1 pint jars! I have looked at costs and really not manageable here. I just buy tinned stuff.

[@maryannroche5650]

You can also dry quite a bit of food, if you don't have a dehydrator you can use your oven on it's lowest setting.

[@kimmcvitty3580]

Thank you, Mary Anne.

[@lat1419]

@@kimmcvitty3580 hi, Im in the UK too, and have made a huge investment in jars and lids. It is so expensive!!! We don't have the long history of canning in the UK. I won't buy those expensive jars. To get a better price I have to buy in bulk unbranded jars. I got into canning a few years ago to preserve my home grown produce, and expect to reuse jars over & over, so the initial outlay is recouped over several years. I really get jealous hearing the USA folk pick up a few dozen jars as part of their shopping!

[@theresethomas6284]

I worked for CA Food & Drug for over ten years and was sent to UC Davis Better Process Control School for commercial canning. Safe canning is extremely important. In addition I have canned at home my entire life and judged canned food entries at the San Diego County fair since 1986. Education is key and I try to make it painless so would love to discuss issues and be a resource for you. Home canned foods can be so delicious far beyond commercial batches - usually because the fruit can be so much closer to ripe and therefor much tastier.

[@lindaleach7954]

I discovered your channel this summer and am so thankful I did. I appreciate your approach to teaching us and sharing your expertise. I will be 76 in January, began canning as a teen with my mother, and am still learning from you. A real teacher enjoys sharing his/her knowledge, receives joy when when others learn, doesn't profess to knowing everything on a subject, and is always eager to increase his/her knowledge. That is you!! I give you and Jim my sincere thanks. Merry Christmas!

[@christinerodriguez6729]

I am an 'old' gal who started canning last year after finding this channel. It was your scientific approach that gave me confidence to try and I have canned meat and vegetables with great success. Thank you for all you do for your viewers, to give an unbiased scientific slant on canning. I feel like I am back in school and am finally learning new things again, which keeps me younger in the brain.

[@rebeccaknudsen6190]

Me too! Thanks Pam and Jim!

[@maryl1833]

Pam, this may be a dumb question - if botulism WERE in a jar I had canned, and I’m not detecting it by sight or smell, would boiling for a certain period of time kill the botulism, or would it sicken me no matter what?

[@karricompton]

Me also!

[@snowpony001]

@@maryl1833 I do not believe that there is such a thing as a “dumb” question. Asking questions is how we learn. While I’m in my 60', I’m fairly new to canning and have lots of questions. Luckily there are channels like this one with proven, valid information and links, recommendations to other scientifically proven resources. Pam has a video on botulism which may help answer your question, Here: kzbin.info/www/bejne/rnqciZuGm8ySgtE

[@kellyname5733]

I come from a long line of canners/growers and such but never canned. I do ferment veggies and make kefir and a lot of other health food stuff. With all the uncertainty around us I knew it was time to start canning. This channel is one of the first ones I landed on. Yea, I have wandered to a few others like Suttons Daze (she adheres to USDA). Im old too and love to learn new things. Love this channel for sure.

[@louisesiberry6289]

Any information on either end of the extreme of anything should always be questioned. Once a teacher stops being willing to learn they cease to be a true teacher. One should never stop learning. The world needs more people of integrity like you and Jim. May the new year continue to bless you as you bless us.

[@JSickaRabid]

“True educators care about the learning of those who come to them.” Thank you for your integrity on this. It’s so important to teach with the motivation to share valuable, safe, and tested knowledge while leaving ego behind. I am 55 and only this last four months have begun learning how to can, starting with waterbath, then successfully graduating to a pressure canner (ground beef, so cool! Taco Tuesdays just got easier!). I want to do this RIGHT! I was grateful to find you, and I’ve quickly learned to have a discerning eye when it comes to gathering information from others on this subject. There is only one canning fb group I belong to, and they are hardcore about safety and guidelines. I LOVE this! I find some of the “rebellious” commentary both interesting and sad at the same time, like how full of oneself must one be to eschew safety and take a new student (of ANY subject) down a path that may hold a potential for danger? Fortunately, the moderators of that group are always quick to counter and correct. My husband is an automotive technician. I can’t tell you the number of times he’s come home, recounting an event where a customer or even a coworker tried to make the repair process easier by choosing a route that wasn’t safe. Fortunately, my husband also has his loyal customers because he chooses to take the time to educate them about the need to make safe choices with their auto repairs, and he’s earned their trust because they know he cares. You are the same way, and I appreciate you for that. From a fellow feisty redhead: keep fighting the good fight!

[@thestickerfarm1254]

You are so right on with this vid. There are a lot of unsafe canners out there. As a personal preference I never accept home canned foods from anyone, nor do I share my home canned food outside of my immediate family. I know my home canned food is safe. But once it leaves my pantry I don’t know if the recipient knows how or is willing to test for a seal that may loosened, or even if they properly refrigerate an unused portion. My immediate family members know because I am constantly reminding them how to handle all food safely based on the science. Your content is always first rate. Thank you

[@redshed2020]

I'm 50 and started canning, dehydrating and raising a garden the past two years. I am thankful for your channel.

[@laurakuehlke1320]

Excellent video! As a former classroom teacher (27 years before I left to work from home), I appreciate your teaching-based approach. Thank you for always-and so clearly-explaining, demonstrating, and providing the “why” behind safe canning processes.

[@carolbssewing3328]

Yup! Her approach helps us all to appreciate the learning process and help instill confidence in new canners.

[@laurakuehlke1320]

@@carolbssewing3328 I agree completely!

[@lionheart830]

There is only one other canner channel on the tube that I trust with canning information. She goes by the USDA guidelines. Thank you for all the safe canning information you offer! Professor Pam and Jim always has our safety and health as most important info! Thanks to both of you!💝💝

[@crazydee1955]

The lady with all the tattoos????

[@lionheart830]

@@crazydee1955 Not sure who you are referring to.

[@kellyname5733]

And you withheld the other reliable canners' YT channel name because ?????

[@audreywy1743]

@@crazydee1955 are you talking about Jess of Roots & Refuge? She's an excellent resource for so many cooking/gardening and homestead topics, imo.

[@lionheart830]

@@kellyname5733 I was not here to promote other channels, just saying there was only one other aside from Rose Red that I trusted and watched.

[@houndherder6982]

Pam you are such a wonderful educator. You have great, down to earth knowledge. God bless you and Merry Christmas to you and Jim. Looking forward to what the new year and new season in your life holds for your channels.

[@mycupoverflows7811]

I just started canning about 1.5 yrs ago. I'm 45 and I'm so glad I found your channel. You give such helpful information and explain the "why" of all the rules. It helps me remember all the steps to do, knowing why each thing must be done.

[@allieh66]

I was terrified to try to can anything until I started binge watching your channel. I appreciate you and Jim so much. THANK YOU

[@RoseRedHomestead]

You are so welcome! Thanks for watching our channel. Jim

[@rob1266]

My wife has water bath canned for over 40 years, but never attempted pressure canning. Thanks to your encouragement and clarification of procedures she is now happily waiting for her All American Pressure Canner! Thanks so much for your approach to learning new things.

[@RoseRedHomestead]

Fantastic! I love to hear stories like that. Thanks for sharing.

[@onelittlemiracle241]

Perfectly stated, and THIS is why I appreciate your channel so much. You show us the science behind the process and cite resources as needed. ❤

[@Birdsong-A]

Same!

[@carolynhelmic1474]

I have been canning for over 50 years but I still learned a lot from watching you. You have taught me to can things that I never heard of canning and all turned out and tasted great!! Please don’t retire from KZbin. I will miss you so much my friend. Love you.

[@BethGrantDeRoos]

Pam and Jim, I was just watching this video with friends who were here, on her way home from Lowe's. Your comment on the new refrigerator may have saved them a LOT of grief and money, because they never ever thought to measure the area near their stationary island, that is in front of where the bigger refrigerator will go. The husband even noted that the one model with the freezer on the bottom, they were looking at, might be to 'thick to fit between the island and wall where the refrigerator will go. He noted moving the island and then putting it back won't be that hard. But being able to do so BEFORE a new refrigerator is delivered, will save them money. THANK YOU!!

[@christinewhitacre9287]

I’m learning soo much from you!! I’m 67 and just starting to can, thank you for all your valuable information!! I’ll continue to watch you and recommend your site! Thank you both!!

[@sandy-001]

I've been waterbath canning for about 5 yrs and when I saw you test the instapot max for pressure canning, I bought one and never looked back. A few months later I bought the Presto canner like you have. That max though gave me the confidence I needed and I thank you for it. I watch so many homestead channels that do far more than canning but I trust them because they mention quite often....USDA.

[@rob1266]

My wife has canned for years, and always learns somethings new when we watch your videos. Thanks for all your efforts!

[@Mrzoo2021]

I am so glad to have found you. I'm new to canning and am looking forward to teaching my daughter all about canning as part of her homeschool learning. Your site is so helpful to give her both practical knowledge and the scientific support behind it.

[@RoseRedHomestead]

Welcome to our channel. We hope we are helpful in teaching your daughter about the science and practice of safe canning. Jim

[@NRice34102]

Thank you for another informative video. There are few vlogs I trust with canning information. Mary's Nest is one of them. I also trust Lori at Whipperwill Holler. I am almost 71 & have serious health issues, including a rare disease. Although I wanted to start canning a few years ago, I knew I would be unable to lift a heavy stovetop canner. I'm barely able to lift a lid on one. After watching your video on canning with the Presto Digital Canner, I purchased one a year ago. Pam, it changed my life! Being able to place the canner on my countertop near the sink makes it easy for me to fill & empty the inner pot. The lid is lightweight & easy for me to lift & the entire canning experience has been delightful & easy with the Presto. The first things I canned after watching your videos were ground beef & chicken. I was so proud of the results. I also have an Instant Pot Max that I use for cooking. I finally used it to can a small batch of apple butter, & I will definitely be using the canning feature again. I hope you will continue adding videos for canning in electric canners & the IP Max. The Max would be an excellent purchase for anyone who LOVES Instant Pot cooking & would like to can small batches. An added bonus for those like me on a limited budget us that they can use it for cooking and canning. I am on a very limited budget, but one day I hope to be able to afford your cookbooks. I'm sure they are wonderful. Thank you for making a difference, Pam & Jim.

[@gailnemecek]

I follow Mary's Nest too.

[@timbinman]

What a fantastic and refreshing presentation. In my professional life as a furniture maker and restorer, the most highly skilled man I've ever known had left school at age 12. Not an educated man, but a brilliant one and a life long learner. He was a natural born teacher. With him, you just wanted to follow along and try to do what he was doing. He wanted you to do it, too. He was a helper and a coach; the best cheerleader you could ever ask for. He was not a critic or the police. If you were doing something wrong, he would find ways to help you do it better. You are cut from the same cloth. Thank you.

[@RoseRedHomestead]

Thank you, Pam will appreciate your comment. Jim

[@katydidiy]

My maternal grandmother and her 4 brothers were born in a sod house in Nebraska. Having only a 4th grade education, she in her adult years was a great homemaker, especially cooking. While I don't remember much about her canning experiences, what truly impressed me was her ability to complete the crossword puzzles in the New York Times in about 20 minutes. I struggled to finish even one!

[@rebekahspahn2638]

I purchased all Red Rose Homestead book downloads, and I have printed and made a binder like Pam has. I am also going to do the courses. I feel so blessed to have come across this KZbin channel, and I love reading the comments. God's blessings and abundance to all who seek truth and live in kindness. ❤

[@RoseRedHomestead]

Thank you very much for your wonderful comments. Please let us now the result of your preserving and making the recipes we have provided. Thank you for watching our channel. Jim

[@donnad57]

I am so glad you are addressing this topic! I am new to canning and prepping, and I search high and low for safe, reliable, common sense recipes and ideas. There is no shortage of either of the groups you mention. I feel very fortunate to have found your site. Thank you so much for being such a great teacher!

[@moms4597]

Thank you for your continued videos, your caring and your humor! An elderly friend gave me her Presto 1977 22qt pressure canner and some half pint jars as she knows I water bath can. I was very afraid of the pressure canner, as my mom used a pressure cooker for veges much of my childhood and the hissing noises scared me. During Fall of 2020 I decided to use my extra time to conquer this fear and found many helpful KZbin videos! First I took the lid to the county extension office for testing, bought a new gasket and pressure gauge, and was all set to learn. The gal I spoke with there loaned me her copy of the USDA Guide to Home Canning to get me started, which I returned once I got my copy. The two most influential sites were Suttons Daze and Homestead Heart. Leisa Sutton did great starter videos, especially the one where she addressed fears of using pressure canners and how to work through that! Mrs H at HH has a gentle but firm way of sharing also. Both teach according to the most current guidelines. I didn't find your site until later on and I love learning from all the shows I watch! Thanks again!

[@sewgirl1247]

I learned canning from my parents, always using the Ball Blue book, but only did fruits and vegetables. All our meat was from animals raised by my dad and butchered for the freezer. It is from you, Pam , Leisa at Suttons Daze and Linda at Linda's Pantry that I have learned to can meats and feel very safe doing so because we all follow the USDA safety guidelines. Thank you so much for this important information in this video. Welcome to retirement and Merry Christmas to you and Jim. ~Gail

[@mdchristman1]

Yep, was in the group that warned about RoseRed Homestead, left immediately! I can trust RoseRed! Thank you for all you do.

[@RoseRedHomestead]

Thanks for trusting us. Jim

[@sandynull7576]

Your channel is a true blessing for all. I'm so fortunate to have happened upon this site. I feel I have an ace in my back pocket now, this channel, as I am relearning. I'm 65 yrs old and grew up canning with my mother and grandmother. I thought I gave all that up years ago, but for whatever reason I'm back into it. You are right, things are so different now. So, I am a new student learning to can. Thank you for all your hard work. Blessings

[@jaquiebean8669]

Pam, your channel is how I got my canning skills up and running. Seriously, it was your video on different canners and using “that gadget”. So, THANK YOU! I now have every confidence in what is currently on my pantry shelves because you follow such sound safety practices. Others I watch are Suttons Daze, kneady Homesteader, and Acre Homestead.

[@katherinez9654]

35 years ago I went to a friends house for a visit. She wanted to make me a sandwich for lunch. As she was pulling the opened container of mayo out of the Cupboard, I said no thank you. She had been used to eating her mayonnaise like that probably forever but not me. I am a person that follows directions. The mayo jar says to keep it in the fridge after it’s opened. I have had food poisoning twice in my life and I don’t want it ever again. I really appreciate how you are always teaching safe canning and using the guidelines for safe canning. Thank you for helping us err on the side of caution. 😊

[@lisastarling6944]

You are my go-to!!! I'm 51 and just started canning again after years of not because I have a glass top stove and there was not another option until now. Now I have an electric pressure canner and I'm loving it!!

[@gardengrowinmawmaw8642]

Well, Miss Pam, you did it again! You have put together a lesson that any of us can understand and appreciate. There are rebels everywhere we look, and not just in canning. I want to learn, I need to exercise my brain! Love your channel.

[@cathyb9287]

My first recipe for teaching my daughter pressure canning during Covid Lockdown was Beef In Wine Sauce. It was amazing and it has encouraged her and I to try so many new recipes. I follow Rosered and Healthy Canning and feel safe with duly tested recipes published in reputable sources. Thank you for encouraging us all.

[@sueciviero3866]

I am very timid and it has taken me some time to work up the confidence to try. My impulse is to ensure I follow every little rule out there. I am glad you put this message out. I saw some videos that seemed sketchy to me. I have watched all your videos on canning and feel you are a safe space. I have my equipment for water bath canning and feel well acquainted enough to go for it. I agonised over what equipment to get for pressure canning. I took an online canning course I feel was worthwhile. I like studying about it but it's time for me to start doing it! You lit a fire under me. Thank you for sharing your passion and wisdom, from London, Ontario, Canada.

[@leewillis2908]

Hi Sue. I am in my 60’s and started water-bath canning about 5 yrs ago. I’ve had a Presto Pressure Canner for over 30 years that I was petrified to use. Just this year, through the great teaching of this channel, Mary’s Nest and Homesteading Family, I pressure canned my first green beans. That gave me confidence, and I’ve since PC’d chicken and lots of dried beans. Oh yes, and soup. I can’t believe I wasted all those years on fear. Follow these women, step by step and go for it. We’re rooting for you.

[@sueciviero3866]

@@leewillis2908 I love our Sweet Friend, Mary! I took the Homesteading Family online course! I am very interested in making lemon curd, salsa, ground beef, chicken, and other meats. Watching Pam while I also have a view of the first blizzard of the winter here. Merry Christmas to you and yours.

[@leewillis2908]

@@sueciviero3866 A very Merry Christmas to you, too. I hope you can give yourself the gift of canning this year. You’ll be hooked in no time.

[@firequeen2194]

You are my go to for canning. I can’t express how happy I am to be stocking my shelves and reducing food waste. I also love Becky at Acre Homestead. You always see her reference the official books for safe canning when walking through her canning process. Keep up the good work.

[@RoseRedHomestead]

You are so welcome! Jim

[@Vivaldilover]

You are such a delight to watch. No nonsense, straight to the point, refreshing! I appreciate your content and deliberate focus to get the information to your audience. Wonderful. Ohhh noooo, remodel your kitchen, what a shame😥. I say YAY! I happen to love change and enjoy process of refreshing newness! Kathryn Arizona USA

[@horselover1124]

Suttons Daze goes by USDA. She’s great!

[@RuthColton]

I love your channel Pam, I am 68 yrs old and had never canned anything but had made jam the way we do it in the U.K. After watching several of your videos you inspired me to want to give this a go and learn to do it properly. After watching a video you did on the pros and cons of different pressure canners, I chose to buy the presto pressure canner the same one you call your go to pressure canner and I have so far done one batch of apples from my tree. The rest are in cold store waiting to be done. I purchased the presto canner from a U.K. website that imports them, and it came with the USDA book that you show in your videos and some other accessories such as the jar lifter. So far I am very pleased with it and hope to use it to can many things. I love the ground beef video you did recently too. I will be trying that at some point. A big thank you to you and Jim for all you do on this channel to keep us informed and safe and all your knowledge which you impart to us all. Much appreciated. I would never have tried canning if it weren’t for you Pam. Wishing you all the best in your retirement and look forward to many more videos on here 😃

[@RoseRedHomestead]

Ruth--thank you so much for taking the time to send us this delightful comment! Congratulations on becoming a successful canner!!! That is fantastic.

[@sweaterdoll]

The articles certainly describe the most extreme types of canners! I have waterbath canned via USDA recommendations and have also canned via European methods (inverting high acid fruit jams and jellies without waterbath) and have 100% success with both. I decided not to bother Amish canning potatoes even with vinegar added and water bathed for hours because of the waste and cost of resources and decided to dehydrate shredded potatoes instead over our wood stove (we check the temps to make sure they are not cooking and in the correct range) and vacuum seal jars of dehydrated potatoes. We dehydrate a lot of cabbage, mushrooms, turnips, and veggies by the wood stove actually, which saves us a lot of fuel costs. But I love how you present the science as well as the inviting approach to all your canning videos. While I trust the USDA has put a lot of effort into testing canning practices, I also will say I used to work for them and their entire national nutritional guidelines were based on a lie told by Ancel Keys to the McGovern Committee in the late 1970s and the USDA did NOT want to adopt those plant based grain-heavy guidelines. And since then obesity, heart disease, and diabetes has shot through the roof. The things I could tell you! It's shocking. Food nutrition labels are based on the raw ingredients, btw, and not the cooked or processed result. So, I don't trust the USDA to always tell the truth, but I acknowledge their testing regarding canning and appreciate your sharing that with folks for the very safest (if periodically overkill) in canning.

[@pamd7670]

I’ve been on the groups that don’t want “Rose Red” to be mentioned. I never could figure out. I asked why and no one answered. I appreciate the way you present things in a science backed way.

[@RoseRedHomestead]

Pam uses the science behind the food preservation. My suggestion is that those groups do not know the science, do not want to know it, do not trust it, and stand on the shoulders of grandma, mom, and the traditions they either established or passed on from earlier generations. In reality, I do not know the reasons. I will trust the science everyday of the week. If I had followed my parents' traditions, I would have died a lot of years ago. Jim

[@Maggdusa]

Pam, I never had a mom, and watching your videos I feel like you're talking to me like a mom would. Thank you. I wish I could know you and Jim both because now my father is gone, too. Much love ❤️

[@jordanswan6472]

🤠 Cowboy (Rebel) canner here... and I LOVE your channel. Thank you for all that you do, I have learned so much this past year.

[@bethford2334]

Thank you so much for your consistency in teaching us the safest way to preserve food for our families. I do watch other youtube channels, but if I see something questionable I refer to your channel and look up your videos for the information needed to assure me of the correct way to process my foods. My daughter-in-law has expressed an interest in canning and I have offered to help as much as I can, but I referred her to your youtube channel for the best advice.

[@gwynadams4069]

I came across a safe canning police video recently and that's how I discovered RoseRed. So glad I found this channel!

[@kathylyon8509]

Thank you Pam & Jim for all of your great information. Thank you for bringing this video to head today. You are so very correct on canning police and cowboy canners! (Great names for both). Rudeness has no place in this world, computer warrior’s are getting very good at rudeness and there opinions are the only correct way. It is wonderful to see another one of your videos pop up with the best information! I watch for you videos all the time. You explain things thoroughly and correctly. I have canned for many years, following you this last 2+ years I have canned correctly now. I have widened my canning completely across the board now, learning how to pressure can correctly! Lol. Thank you so much for having the best channel and all the knowledge you have shared with us. Merry Christmas and Happy New Year’s!

[@janicerowberry9115]

I love the way you teach on your channel. I'm 71 and helped my mother can but I've learned so much and get so excited over the new and safe things I've learned from you. When I retired it was my goal sew and can more. I've spend hours watching you and enjoy every minute. You and Jim keep up the great work you do, you make it fun to learn. Thanks

[@S.Kay.Steffy]

Thank the Lord I found your channel over a year ago! I turned 74 this year and YOU gave me the courage and scientific information to start with your water bath canning class. I’m a retired Registered Nurse so safe practices are the first thing I think about and you lead by example. I’m looking forward to your pressure canning class and I gain knowledge every time I listen to you…no matter what the subject 😊. Merry Christmas to you and Jim and your loved ones 💕💕

[@kayblinebury4414]

For the Cowboy Canners, I watched a video from another country where a lady canned stewed tomatoes and broadbeans together. She put them in hot jars, screwed on a lid, wrapped them in a blanket outside overnight. She then put them in the pantry, no pressure canning, not even a water bath. I looked up botulism statistics for that country with a population of 9 million there were over 1200 cases reported. In USA, population over 320 million there were 150 cases forvsane year.. Me thinks I will continue to follow safe canning procedures. Love your channel. Thanks for bringing us sound advice.

[@constantobserver2490]

Congratulations on your retirement, Pam. Well deserved!! Your clarity and teaching techniques helped me be brave enough to make my first batch of Ghee. It is so easy, but without having watched your video a couple of times (even throughout the process...) I probably would not have tried it. You are thorough and I have absolute trust in what you tell us.

[@Katza101]

My maternal grandmother pressure canned on a wood stove. My 82 year old mother has canned for years. My mother still goes to Canning classes the extension office puts on, in case new info surfaces. Knowledge is ever evolving and growing. I love your channel

[@RoseRedHomestead]

Yes, the constant knowledge updates are crucial for safe canning. Jim

[@jindrasturgill1194]

I so appreciate your expertise in this subject as well as your expertise in EDUCATING and SHARING for those of us who are truly interested in canning safely and correctly for the health and welfare of those we share our product with! You are a wonderful educator. I would have loved to have been a student of yours at the university level.

[@bookgal]

Ditto!

[@igitahimsa5871]

@Jindra OH yeah!

[@kimg5784]

I got involved with one of these "old ways" groups- the woman has thousands of followers on you tube and is condescending to whom ever does not agree with her- saying she cans like the Amish- SO grateful for you Pam- thank you!

[@Stoffmonster467]

Some things she does I really doubt they worked. I'm canning since being a child, about 40 years, and we in Europe only do waterbath canning. We have our recipes, we have our experiences - and of course we make mistakes even by using correct recipes and procedures. And some things we just never can, we freeze them, as it doesn't work or you will not like the result. For example canned pasta in a soup.

[@cbass2755]

You taught me how to pressure can in September 2021. I took the dive and followed your example on ground hamburger and beef. At 69 years of age, I’ve never in my life pressure canned and if this gal can do it, you can do. I’m very grateful for you Pam, & Jim. And I just fell into your videos. You just popped up and I wanted to learn. Merry Christmas!!

[@gailoreilly1516]

Hello, I started canning 2 years ago. I'm 68 now and never thought I would be doing this. Several times already, I have been so thankful to go into my storage area and pick out supper. I can everything I can safely do. Now, the last thing I want to do is to open a store bought can of meat. I have canned goods as a back up for emergencies but nothing beats what I do myself. Keep canning!

[@cbass2755]

@@gailoreilly1516 Hello! ☺️ It's so much fun too, when their all cooled, washed and on the shelf you get such a heart full of pride in yourself don't you? Yes...I'm sure you do bc I sure do!

[@julieloveshockey10486]

Sarah at Living Traditions Homestead is one of the best. She reminds people about altitudes, referring to the Ball book and does step-by-step instructions. She is the first I found and got me back into canning.

[@juliaproulx6666]

Thank you so much Pam and Jim for your teachings to both the new and us old learners. I have preserved various foods since taught as a girl, but having science based teaching has helped to weed out sloppy practices in my kitchen. Happy Holidays to all.

[@cassandraschepperle1429]

you are my go to channel for canning information. I quit working at 72 and am getting back into food preservation. Being safe is a great concern and its wonderful to have a reliable source. I am so happy that you and Jim will have time to travel and spend time together.Safe travels and a very healthy and blessed new year.

[@joelg598]

Hey Professor! My wife who is 41 and our daughter who is 5 have been eager to get into canning. Under the tree is 2 cases of ball jars as well as a new hot plate (we have an induction stove). I’m buying them your water bath class and will buy the pressure canning class once it is up! Happy Holidays!!!!

[@jholcomb9052]

Presto makes a pressure canner for induction stoves, it's the one I use.

[@karikelly2797]

I am 52 and have been canning since I was young. I was raised in a farming community where produces is feast or famine. Canning and food preservation is a thing that never leaves someone. I make it a point to be prepared for any event. I live in earthquake territory and have lived in tornado territory. I have also lived in rural areas where there is commonly limited mobility due to weather and sometimes no electricity or access to grocery stores. I am a science teacher and a life long learner as well. I have learned a lot from your channel and have taken the initiative to use my dehydrator for more than I thought I ever would (dried celery, eggs, dairy, butter, dried veggies, dried mushrooms, onions, etc). I dream of having a freeze dryer, but probably will never get one. I’m also trying the Weck jars and loving the way they look. I won’t be switching away from the Kerr/Ball methods but I will incorporate the Weck as I prefer metric and I like they way they look an awful lot. I have started my sourdough and am ready for the next artisanal bread recipe. I have never been able to pull off a really good sourdough, so I am excited to give it a shot with your guidance. Thanks Pam! If you happen to know Dr. Norm Herr, he is the science education leader in my community and he is fantastic. I hope you are enjoying retirement.

[@patashcraft2853]

I'm so glad you are addressing this. I started canning in my 50s but I knew to stick with the instruction book that came with my pressure cooker and ordered a Ball book before I ever canned my first jams, jelly, butter, relish etc. I've seen some homestead and prepper channels that are going to get folks killed.

[@RoseRedHomestead]

The probability is there, but let's hope not. Jim

[@wandabraswell5432]

I am 56 and started learning canning this past summer. I, however, let myself get discouraged/scared by the two factions you are discussing. So many saying "you don't have to do "this" way, we have done it "this" way for years, yada yada yada.. to the point that I got discouraged and worried about my canning procedures...feeding my family safe food was the most important thing. So, I stopped canning out of my fears. I am so thankful that I happened upon your video. Truly an answer to a prayer! Your discussion on "relying on science based teaching/instructions" have me eager and excited to give canning another try! Thank you so much, and I look forward to watching you and Jim in 2023....

[@shirleygold5152]

I just turned 63 and am starting to pressure can. I have been terrified to pressure can for years as I have heard horror stories about exploding canners and botulism. Jim and Pam you have given me the confidence to start learning. I go very few places for my information as I just cant handle the cowboy canners. My families safety is paramount to me. I would be in big trouble if I could tell someone about you and your show because I reference and refer to you often. My two sons know of you. LOL You two are the best and I love learning from you. ❤

[@attagurlprepping9809]

I rarely comment, but lurk silently in the background just learning. Thank you both for your time and energy you both put into teaching. Keep doing what you do! Congrats on retiring from one position to lead us down the right path, on another!

[@elizabethlebaron9545]

My biggest fear of canning is the potential for botulism. So this video is great, thank you!

[@chevypreps6417]

I hear you amen.

[@muddyfeetaussies]

Yup same here no way to know till ya get sick.. although I now ph test my low acid (water-bath) foods to feel comfortable

[@cynthiafisher9907]

@@muddyfeetaussiesYou water bath low acid foods?

[@crystald3655]

@@cynthiafisher9907 Amanda likely does what I do and test for low pH before waterbathing.

[@kaceyannmorrison1302]

I started canning this past year for the first time. I love this channel so much. It has been an invaluable learning tool for me on my canning journey. Thank you!

[@MrGoatlady]

So well said! I've been canning for 50 years and love to come here because you use your knowledge and common sense. I cringe at some of the rebel canning advice but ialso have seen folks so afraid they will kill their families even if they use safe recipes that they give up. Like you I also feel like a student even though I teach. There is always something to learn.

[@robbiesmith5169]

Extreme's on either side typically are incorrect and self-righteous, regardless of the subject. Thank you for bringing this to light for those of us who are novice canners. I am taking your course in late 2023 and learning so much about the foundations of safe canning. Thank you!

[@paulas.8089]

Thank you for sharing your knowledge with us Pam! You and Jim are a great asset to KZbin.

[@RoseRedHomestead]

You are so welcome!

[@cherylkillion4462]

Thank you! I'm new to canning in the past few months. I have encountered both the canning police and the cowboy canners (rebel canners). I joined a rebel group for a few days. That was eye-opening! Left that group so I wouldn't get confused. I mean, there were some rogue practices that were downright nuts. Other groups don't allow discussion regarding electric canners. We are empty nester and recently retired. Since retiring I enlarged my raised bed gardens and took up food preservation with dehydrating and canning. We don't need 50 jars of anything and mostly need pint sizes of canned goods. The Presto Digital is the perfect size. After watching your videos, I feel comfortable using the Presto Digital. Groups don't realize these canners exist and not welcoming discussion will drive those who want to use them underground. I'm glad I found you and a couple of Presto electric canner groups.

[@RoseRedHomestead]

We have heard similar examples from other viewers' of cowboy canners. It sounds like you have made a great choices regarding your food preservation and canning choices. I get the impression that these groups do not want any questions they cannot answer, or questions they have not thought about, and want you to do exactly what they tell you to do. (Many of these groups appear to be 50-75 years behind the times and deeply steeped in firmly held traditions that have no practical applications in today's science based and data driven world.) If you do not agree and follow them, they will banish you. Jim

[@CDJMiniRanch]

Thank you for what you do and for providing a safe educational channel. Merry Christmas!

[@cyndistanton1111]

I am 58 and learned to can from my great grandmother. I love to watch your video's and I love to learn new ways to keep canning safe.

[@cgarden8111]

You have taught me so much. I refer to all your videos frequently.

[@deborahruth5072]

I have had encounters with both these extremes and neither are pleasant to deal with. It is why I like your channel so much and come for the straight up and fair information. I almost gave up entirely but, luckily I did not let the bullies and fear mongers destroy something that I have gained so much pleasure in creating. Thank you for all that you do.

[@tinpony9424]

I only decided to start canning after finding your channel. I watched so many videos with conflicting information, I was about to give up. This is food I'm going to EAT. I wanted it to be right. You back up what you teach with the "why", the resources, and your own data. I've recommended your channel to family that has canned for years-I trust your information that much. Thank you both.

[@karenbrumley8095]

I'm 60 years old and new to canning..I've made some mistakes along the way however your channel is one that I trust and I look you up when I am about to can something new to see if you have canned it .thank you

[@jenniexfuller]

I am so glad you have posted this video because as a beginner, I’m often easily confused about what is safe and what is not. And it is so challenging to know whom to watch without actually “categorizing” then as cowboy/rebel canner or safety police canner - it is too polarizing just to figure out what is safe or right for our family🤣🤪. It’s challenging to cut through the rough to get to that diamond (in whatever form that takes for you or your family).

[@grandmascooking2281]

As someone who just started pressure canning this year for the first time, I learned more from your video on botulism than anyone else's. I learned about altitude related to the pressure and nobody else was talking about that so I had to redo an entire batch of beef but that's okay because I wanted to make sure it was safe. So thank you for that.

[@juliannahs-joy]

I love all the new interest in canning. I have been canning all my life, starting as a young girl,with my momma and grandma as my teachers. I have taught my kids(my daughter has a food science degree) as well as many friends. It is so good not to be thought of as weird because I have a passion for home preservation. The canning nerd in me loves watching your scientific approach and have learned from you. Blessings

[@mariewheeler5626]

As a youth, I learned how to preserved meats by my mother and grandmother. Air Drying was the only way of preserving fresh meat butchered from the hoofs. Back in my growing up years most Native Americans children helped out with butchering and preparing animal meat. I grew up without running water and electricity. The nearest store was 1/2 day ride on horse back. Now, I am so glad I know how to preserve meats, fruits and vegetables by using pressure canning, water bathing and dehydrating. I still air dry my herbs, citrus peels and wild teas.

[@juliannahs-joy]

@@mariewheeler5626 I have been dehydrating too. Last year I dehydrated my tomato skins and turned them into powder. I try to use all of God’s goodness. This year I have had the privilege of canning baby food for my first grand baby. Boy, that makes your ♥️happy. I grew 🌿 herbs and dried as well as made my own teas for the first time. Everything tastes so much better with love being a main ingredients. Blessings😊

[@danniemcdonald4903]

I love the way that your face lit up when you mentioned your retirement! I consider it your Christmas gift to us all because we will have you to ourselves more! I'm glad that you mentioned these groups of "canners". Yes, they can be very dangerous, both with new canners and those with like minds who continue to advocate bad unsafe practices. I first saw Alaska Prepper canning chicken and was fascinated I had never pressure canned, although I had a pressure canner sitting in its box. When searching for other videos, I ran across Suttons Daze , Living Traditions Homestead and, later, this channel. There are some others that I watch, but these are the main ones that I watch for canning and information. Thank you for being here for us. I look forward to the coming year.

[@RoseRedHomestead]

Thank you for sharing those other safe channels. It is good to know there are several other good ones out there.

[@hibael-tawil3594]

I love to watch your channel and I am learning a lot ,thank you for all the information

[@lindanelson1053]

Thank you for this video. I am new to canning and I really research and looked at different groups. I ordered the USDA canning book and went through my manual. You and one other person are the only ones I watch. You are a very trusted resource.

[@RoseRedHomestead]

Thank you for your very thoughtful comments. Jim

[@rikwen96]

I think even if you are retired from the educational system, you are still doing great work educating all of us on safe practices for saving our food. My grandmother and mother canned as that was the only way to save food grown in the garden or raised in the fields. But I would not follow what my grandmother did then as there have been so many improvements to how to prepare and save food. I can remember as a child when she got her first freezer and went to freeze her corn instead of canning. We lost that entire crop because she did not know about putting everything into freezer paper (this is before plastic bags) to prevent freezer burn. We are always learning new things and how to improve our lives.

[@nancysala7769]

Oh my God, I’m so glad for this video. I had made the mistake joining a Facebook group that banned me because I dared to question someone on a recipe. I absolutely love everything I’ve learned from you Pam. You are an amazing teacher.

[@RoseRedHomestead]

You are so welcome! In the years (30) that I taught in higher education, I loved the questions. If I could not answer the questions, I would tell the students where they could possibly find them. I talked about various theories, gave a lot of examples (usually in the form of stories or questions I had regarding the various theories) and asked them to develop their own scenarios that were consistent with what they read in the text. In other words, how do you transfer (or apply) the theory to the real world and back again? I had some professors who were absolute fanatics about their favorite theories and would get upset when I (or other students) questioned their information with opposing data. Pam appreciates your questions. Have a great 2023! Jim

[@CinemaSasquatch]

It is too bad that I can't give 10 thumbs up. I have learned a lot of valued information from your channel and look forward to continued learning. Some days are rough for me due to my health, but when I'm feeling good, the first thing I want to do is can a case of something. Just this week, I fixed two different meals with my jars of canned goods. Thank you for all that you do. Merry Christmas.

[@RoseRedHomestead]

Thank you so much for your kind words! It sounds like your canning is really paying off. We wish you health and happiness in the coming year! Thanks so much for being a part of our community.

[@herballady4701]

For food preparation safety, including canning, I follow you, Melissa K. Norris at Pioneering Today, and Carolyn Thomas as Homesteading family. I have purchased resources from all three and really appreciate how each source takes the same stand on safety. I use the multiple sources for more ideas and recipes. Pam, you are the most scientific and I really appreciate how secure I can feel gaining knowledge from you. I got serious about canning, gardening, and natural medicine about 3-4 years ago and just passed the 40 yrs old mark. Lifelong learning is important to me too!

[@mountainbutterfly8791]

I second Carolyn with HSF! She’s the one who got us started with pressure canning soups and stews and overcoming our fears of pressure canning. RRH has been a great resource for the science of canning.

[@barbaramooney2494]

I agree, add to that Mary's Nest channel