Canning Salsa in the Instant Pot Max

[@bagoroismaelarnaud2531]

works great. i love that it has stainless steal pot inside kzbin.infoUgkxG-7WiT7ocumjytOpHDFt632PL0pxXRAg and not the one with coating. we used to have a coated pot before, and the coating slowly peels, and i am sure went into the food that we cooked. Absolutely love stainless steel, and will not use a coated product again.This pot has many settings and many buttons, and i need to sit down with a manual to figure out which setting to use. I used the basic functions, and even though i am not technologically skilled, i turned it on and assembled it without any help.Very satisfied with this product overall.

[@NotBadForaDad]

I am a single dad with two children. I purchased the IP Canner version when it first came out and found out later it wasn't tested so not recommended for high-pressure canning. I didn't have your gadget so had to test everything either visually or open a jar (after removing it from the canner) and manually measure the temperature at the center of the food. Like using the probe, this reduced my processed food by one can by it provided the data I needed to feel safe. I want to thank you for verifying that I was on track using the IP to high pressure can with. Our IP has paid for itself over and over by saving us money. We don't have a lot of room to store cans so small batches work best for us. I love your videos and have watched them over and over. Thank you for all your effort in making them.

[@maggiedoor6093]

I've been using my insta pot max for a year and I love it. It's just the two of us and by putting it on twice a day in canning season I can 8 jars a day-40 jars a week usually. Then I also use it for pressure cooking beets for supper or a marinated pork tenderloin ( 4 mins) slow release. Thinking of getting another one too.

[@madelinehall8944]

Hello Jim and Pam. I'm the canner that watches you and and many others before I purchased anything. Now I have been water bath, steam canning and dehydrating. I went to school first, then I practiced what I've learned. I continue to learn because of all the teachers that bless us with their knowledge.

[@sallywright2217]

I remember my Grandmother canning and pickling all summer and into early autumn. I miss her with all my heart.

[@sandrarichardson2713]

The more we are taught the why of canning instead of only how, we become more proficient in the safety of it all. What a terrific demonstration and explanation. I think with your simplicity a 4th or 5th grader could consistently produce safely canned goods. This was awesome. Plus you do some terrific everyday recipes a lot of times. I want to do the ghee but haven't had time yet Thanks a million to you Pam and Jim, too. Jesus bless.

[@RoseRedHomestead]

Sandra: Pam wants each of her videos to be as clear and as safe as possible for the canner and the those for whom they provide meals. Thank you for watching our channel. Jim

[@lynsmith2698]

Love learning from you. I have never learnt well from reading a book, so this is awesome. Thank you so much for your love of teaching and sharing.

[@RoseRedHomestead]

You are so welcome! We are pleased that our videos are contributing to your learning!

[@ravensnestacres7218]

This is awesome information, I just received my instant pot max a week ago. Videos like this make me feel very confident in using it. Thank you for doing the research.

[@RoseRedHomestead]

Glad it was helpful!

[@louisacosentino9543]

I just received mine on Friday. I bought it because of her previous informative video.

[@rhondawills1123]

I just received my Instant Pot MAX. I bought it because I felt safe after watching Rose Red Homestead videos on the Instant Pot MAX. I've never canned anything before, but I look forward to canning food for humans and for my dog. Written: 12/24/2021

[@jerialice]

Using my Max to can salsa from my garden!

[@Vaneice220]

I just cracked open my 'Ball Book of Canning and Preserving' and put it down after 5min of reading because it's a bit overwhelming. After watching this tutorial I am AMAZED at how wonderfully you have broken down the 'PH' business. My mind is blown and how clear and concise your explanation is and yet comforting and funny you are at the same time. Instant subscriber!!!! Tha k you sooooo much! Thanks to you, I will be sure to continue to refer to my book and stay interested in canning!!🤯🤗

[@katies6401]

Thank you for giving me mormon grandmother kitchen lessons as my own passed away years ago.

[@practicalfoodie9757]

Great video! Our daughter is a biochem undergrad at UW and said this video and the previous on pressure canning with instant pot is the best lab she’s had in many months😂. Thank you for keeping us informed on canning safely. It can be tricky for new comers.

[@RoseRedHomestead]

Glad it was helpful! And give my best to your daughter!

[@mackm7781]

Agree

[@kitaoden703]

WOW You're a Fabulous Teacher ♥️♥️💯 And I love your Canning skills

[@RoseRedHomestead]

Thank you so much! And thanks for watching.l

[@sherrytaft5217]

OMG! Wish you were my teacher when I was younger. The school systems could sure use someone like you to break down science in such an understanding way. So appreciate all your hard work. Keep it coming. I see so many people doing things that are so dangerous. Hopefully they are watching and learning!

[@MaryWehmeier]

Dear Pam, You are definitely in your element! This information was so well done that I would love to make this mandatory viewing for every newbie canner I meet! Well done Professor! So much good solid scientifically-based facts and material! (I'm a semi-retired MS MedTech with a BS in Chem-Bio.) As a long time canner, I've always said if you're not watching the pH and the temperature of the food, you can't process food safely and properly! YES! You just proved me right! My husband (a Clinical Pharmacist,) who upon occasions gets iffy on my canned goods also watched this tonight and went, "Ahem, could you ask Pam where she got that cute little temperature probe? It will be worth the cost!" Pam, I could just hug you! Thank you and Jim so much!

[@RoseRedHomestead]

Mary--you made my day! Thank you for your kind comments. I posted the information for the data logger under the video we made a couple of weeks ago--here is the link. But I can warn you that it is pretty pricey! kzbin.info/www/bejne/hInShWBsopKZqNk

[@mrsmedina15]

I absolutely love and appreciate this video. Thank you for taking the time in this extremely educational canning video.

[@RoseRedHomestead]

Our pleasure! We are so glad the information was useful for you.

[@LB-vl3qn]

You are such a great teacher! As a visual learner, I find your demonstrations and explanations easy to understand. And, your story at the beginning was perfect for this lesson. Thanks for all the time, effort, and preparation that you take to make these videos. I'm learning as fast as I can! ~ Lisa

[@RoseRedHomestead]

You are so welcome!

[@TinaWiman]

I'm a chemist. Laying out the pH scale like that is brilliant! Thank you, Pam, for another great video!

[@isvalidisme123]

You are such a great instructor. I could have only been so lucky to have had an exceptional professor during my studies.

[@RoseRedHomestead]

Wow, thank you! Jim

[@ISLANDHARMONYSTJ]

I’m so happy I found your channel. You make science, which is not my thing, understandable! I’m so excited to think that I could have a greater understanding of the science of Canning. Deep gratitude ❤️🙏❤️

[@RoseRedHomestead]

Welcome aboard! Your words are music to my ears. My whole career has been devoted to making science easy for people to understand! Thank you.

[@olgagalvan2428]

Thank you for this instructional video. It puts my mind at ease on how to safely can my own recipe since I didn't really care for the existing recipes in my canning books. Much appreciated.

[@joybyrnes6464]

I am the person who needs the "why" along with the "must do" and you have explained this, for me, perfectly.

[@RoseRedHomestead]

Thank you. I am just like you in that way. I have to know the "why" as well.

[@thatonegirl1837]

I love that you use science in your videos. It is great to know how to do something, but even better to know why it is done that way!

[@RoseRedHomestead]

That One Girl: Glad you enjoy it! Jim

[@verniemax]

Thanks! Love the added tool you mentioned (ph meter) to ensure proper canning safety and how you demonstrated the scale with the food, etc on your countertop. You truly are given this wannabe canner some great tips & knowledge so again thank you!! Take care and God Bless!!! ❤️✝️✝️✝️❤️

[@RoseRedHomestead]

Glad it was useful information for you. Soon you will no longer be a wannabe, but a willbe!

[@MFV77]

I tried to research buying my own ph meter, but was confused about all of the controversy regarding accuracy and needing to understand chemistry better to really use it. Is there a particular one you recommend? Thx

[@joellespice1010]

I appreciated your story more than you know! When our son lived in Arizona we went to visit. We decided to go on the Apache Trail in their old station wagon. This scared the life out of me.

[@RoseRedHomestead]

Yikes! That would scare me too!

[@emilystevens7837]

Apache Trail is something you will never forget if you go on it. So beautiful.

[@carolbailey2289]

Thank you for going to the trouble! Really appreciate you! 💞

[@RoseRedHomestead]

Thank you--our pleasure.

[@isvalidisme123]

I love your analogy.

[@daledirtbiker]

This is the only scientific canning video I have ever seen. I have been canning my garden produce for 31 years.

[@jennywhite6907]

I really appreciate your evaluations. With your superior intelligence and rigorous analysis and testing of procedures, make me feel like I am in college, and learning some very important information. I would watch any of your videos regarding safety and proper process of canning

[@RoseRedHomestead]

Thank you very much! I appreciate your kind comments!

[@janiceseigler6317]

Fantastic video! This just blows me away. Not only are you teaching me about the ph factors but also more useful functions for my IP Max. You are so appreciated. Thank you

[@RoseRedHomestead]

You're very welcome! Thank you for your kind words.

[@northernkarma9296]

Thank you Rose Red. I love when you do experiments with the data logger. I have been using the instant pot max for canning for about 5 months now, and I tell ya, it's quite a learning curve. I've almost got it all figured out with plenty of help from you. My biggest problem was syphoning. I rarely if ever now have it set on quick release. I find that just sucks the juice right out of the jars. So I let it finish Au naturale. Takes longer, but no syphoning. small sacrifices. I look forward to doing salsa now. Thank you! Peace and love from Canada!!

[@RoseRedHomestead]

Yes, and that natural release is critical for having adequate kill time to ensure that you are in the safety zone.

[@DC-rd6oq]

@@RoseRedHomestead I know this is an old video, but I hope you see this and reply. I watched the video a few times because I was confused. In the video you show you use the third option, quick release, for salsa since you are mimicking water bath, not pressure canning. But this response now makes me think I should use natural release. Should I always use natural release? Or should I use NR for pressure canning and QR for water bath?

[@theseahagg]

Aside from the tasty recipes, information such as you offer in this video is the reason I listen consistently to your tutorials, while learning to can. Using the strips is an easy safety precaution to further assure that my family and I remain healthy in our eating habits. Thank you ! I recently purchased the Instant Pot Max to pressure can small batches of foods, thanks to the tutorial with graphs that you so graciously shared on your channel and I noticed during my purchase that the Instant Pot Max is currently, commercially advertised, as equipment useful in pressure canning on Amazon. I enjoy watching a number of other homesteading and canning videos for a variety of reasons, while you undoubtedly remain my foundational go to person for sound, safe science in home canning.

[@RoseRedHomestead]

Thank you for your kind comments--I really appreciate it. And thanks for watching.

[@guadalupeferran1562]

You are the best teacher 😍 thank you for explaining everything so well.

[@karricompton]

I love making my own salsa with fresh tomatoes in the summer. The only problem? It doesn’t last long enough! Jut ordered my first canner and can’t wait to make jars of salsa to last many months! Thank you!

[@BestBread4All]

I loved this video! I am trying to learn how to can, and I appreciate how you explained the PH levels. I will look for your other videos.

[@RoseRedHomestead]

You are welcome. Jim

[@SuperSamiam25]

Love the thoroughness of the instantpot video...This one too!! My mother was a 6th grade teacher for forty years..really appreciate the science...

[@RoseRedHomestead]

Thank you. Thanks for your comments.

[@rp5877]

Just ordered one of these gadgets. Hoping for a small successful garden. You are such an excellent teacher in your videos. Thank you for sharing your knowledge.

[@judyshema6191]

I really appreciate your classes! I enjoy the science so much! Of course....Another wonderful recipe! Thank You!

[@RoseRedHomestead]

You are so welcome!

[@joyfulrn]

Enjoyed this video immensely!! Retired RN here, I enjoy using scientific approach to allow more personal freedom in preservation. My question to you…since you practice a conservative approach for safety, how close to 4.6 would you be willing to go?? I purchased 2 ph meters to be able to double check myself. I prepared Ms Wages according to directions & found the ph to consistently register at 3.76. I added one medium pepper, one onion, increased vinegar by 1/4 cup, & added 1 teaspoon bottled lemon juice to each pint & ph registered at 3.96. I realize the type of tomato & ripeness are also factors in the ph as well. Ms Wages has you process for 40 minutes…wondering if that long processing time is their margin of safety for having ph of 3.76 made according to directions. I want to THANK YOU for your investment of time & effort in helping your listeners. You are my favorite KZbin channel;)

[@roseannejacquette9347]

Love your story. Always better safe than sorry. I don’t know how you have time to make all of your videos, knowing how much research you put into all of your presentations. You inspire me.

[@RoseRedHomestead]

I appreciate that! Thank you.

[@linmcdon1662]

Love, love, love your teaching. Wonderful explanation. I truly appreciate you sharing this.

[@RoseRedHomestead]

You are so welcome.

[@jennifershields2827]

I was going to say this exact thing!! Yes! I love your way of teaching and thank you so much! 🤗❤🙏

[@paulinewood9618]

I totally enjoy learning the science behind the procedure and your teaching skills are excellent. I never get bored with the content of your presentation And I learn so much every time.

[@RoseRedHomestead]

Wow, thank you! Thanks for watching.

[@cbordes1]

Wonderful storytelling...............I love the comparison. I'm definitely driver number three. I look forward to all of your videos. It's always a learning process.

[@RoseRedHomestead]

Awesome! Thank you!

[@Bigtrav409]

Great recipe with wonderful tips!

[@speranza8494]

You are one amazing teacher...I have never had this explained so well. Thank you for giving me the confidence to do this!

[@debleighton-bowlby3412]

I love your older version of music it makes me relax and I humm it around the house! Love the video!

[@RoseRedHomestead]

Glad you enjoy it! Sadly, we will not be able to use that music any more. Every time we try we get a false copyright claim, which I then have to dispute, and it takes a month to resolve. We have won every one, but it is a pain.

[@RanchGalQuilter]

THANK YOU SO MUCH for your salsa video! I didn't know about litmus paper. Your a savior! .

[@poixmire1710]

I am so impressed by your knowledge and attention to detail and safety. Thank you so much for doing these videos.

[@RoseRedHomestead]

You are very welcome. Thanks for watching.

[@elizebruwer8531]

Your videos is the best so far that i am watching and learing.thanks for every video.thanks for every peace of information on canning. Blessing all the way from South Africa🥩🥦🌽🍎🍓🥑🧅❤️❤️

[@RoseRedHomestead]

Thank you! It is exciting to have you join our adventures all the way from South Africa.

[@jeanniegreer7]

I so enjoy ur videos. So glad you go the extra mile on food safety. You give great information. Thank you for sharing your knowledge.

[@RoseRedHomestead]

You are so welcome! Thanks for watching.

[@sherriebarker9202]

I absolutely love your videos. You always teach me so much more. Thank you for your time and expertise!!

[@litano]

I just gave away my old Instpot and bought a Max because of your video. Instapot should pay you to promote their product . thanks so much. Looking forward to canning my bumper crop of tomatoes.

[@RoseRedHomestead]

Thank you! We decided before we started our channel not to accept sponsors or make any money on products or equipment. We want this information to be completely free of any burdens for anyone. But thank you for expressing that!

[@cbb1553]

Boy you certainly make science fun! I always learn and enjoy your videos!!

[@RoseRedHomestead]

Glad to hear it! That makes my day! Thank you.

[@MsRobbie42]

wow thank you. I am just learning to bottle as we have a large vege garden. Your video was so very helpful!

[@kimgowers486]

Wow! What great lesson, professor! Amazing how you give us the knowledge to know how we can make choices. Thank you!

[@MrJasonwoodrow]

Tip: Be sure to calibrate the pH meter before using. I just calibrated one tonight that I bought months ago, and afterwards it was showing vinegar as pH 12.5. That's a defective meter!

[@RoseRedHomestead]

Wow! Yes, good point. I tested it against known pH levels and it was right on the money.

[@ameliapalmer4327]

How do you calibrate it.

[@MrJasonwoodrow]

@@ameliapalmer4327 You have to follow the directions for whichever meter you buy. Mine came with 3 solutions and a set of directions. But the meter turned out to be defective when it would not calibrate correctly.

[@tennesseetexan281]

Thank you so much for this video. I have always been scared to adjust the approved recipes for salsa and this has given me the confidence to do so safely. Thank you thank you

[@mjs_adventure]

I ordered my Instant Pot yesterday...can't wait to use it for small batches. I have an American 921 but sometimes it is just too big :) Thanks for all your videos...I LOVE THEM and find them so helpful.

[@RoseRedHomestead]

Wonderful! And thanks for your comments.

[@starrstylist7441]

Thank you so very much for all the time you put into this for those of us who are new at it. You told me a few weeks ago when I was looking into buying a canner, that the Presto would be good. I hadn't bought one yet and the last few days I have been looking into the IP Max, because I LOVE my IP and use it all the time. So I decided to get the Max and start here for being a newbie

[@angiem1095]

So did I! I got an IPMax when I saw the demonstration. This chanel has taught me everything i didn't know about canning. In these though times. Pam is helping a lot of people. God bless her!

[@pamharkins4601]

I have probably watched this video three or four times! Just love it!

[@RoseRedHomestead]

Thank you! Jim

[@bels2521]

Your scientific approach is on point. You explain well and that is wonderful. I work in the scientific field and this is my second year pressure canning so your focus on food safety coupled with demonstrations, and verification processes is the 1st I have viewed on KZbin. Thanks.

[@RoseRedHomestead]

You are very welcome. I really appreciate your comments.

[@joymoore3467]

Love the video! When talking about the pH, below 4.6 is low pH which means higher acidity not low acid. That may have been a little confusing in the video because vinegar and lemon juice are high acid not low acid. I think you may have said low acid when you meant low pH. I really liked how you lined up the visual and the pH meter tip and cute story. Well done!!!

[@RoseRedHomestead]

I will look at the video to double check what I said and post a correction if necessary. Thanks.

[@azbz1z2z75]

@@RoseRedHomestead I was confused with that too. Thank you.

[@Michelle-gf4xg]

@@RoseRedHomestead I agree that this is very confusing. Several times you say that that items lower on the pH scale are "low acid" foods, which would not be how we understand them in relation to canning. Thank you so much for all the hard work you do to make these videos!

[@LK-jn4uj]

Dear precious Lady with a Gaget, I come to you as my new pillar of “how to do it right”, knowing my humanness all too well. As I too was confused by your “low acid” comment when I think you meant, low PH, would you kindly republish this valuable content using more defined words for people like me? I love your work and I’m excited about the book published with your sweet sister.

[@willowriverranch7965]

I believe there’s a pause, which means in written form she would have said, “low, acid”. Meaning low is an acid. We don’t call things low or high in science, it’s strong acid or weak acid, strong base or weak base…. She’s not saying that it’s a low acid or high acid.

[@emilystevens7837]

Excellent lessons that are so valuable and you make it so logical. Everyone should watch your presentations before they start canning. Great information.

[@RoseRedHomestead]

Thank you! I appreciate that!

[@littleme3597]

I have so much respect for the pioneer women.

[@RoseRedHomestead]

Me too!

[@karakara6990]

You are such a great teacher!

[@RoseRedHomestead]

It is possible to stack them, but we live in an earthquake zone, so I put them back in the original boxes then stack the boxes.

[@kathygreeson6001]

Thank you again for such a great and informative video. I was always a little nervous about canning and recipes. You have given me the knowledge and the tools to do so safely. Thanks again!!

[@RoseRedHomestead]

You are so welcome! Glad the information has been useful for you.

[@joeymasterson4395]

Explained very well thanks. Great job helping us understand the high acid low PH. 👍🏼

[@IMOO1896]

You have done an amazing demonstration of the a/a scale, thank you so much for this , it’s something we can screen shot and keep in notes.

[@gladtidings4all]

I’m glad that I have the same ph meter I bought two of them that came in the box. One for soil testing the other for my kitchen!

[@Stephenrsm7600]

Miss Pam, I have to know are you a Science teacher???? You are a Fabulous Science teacher if you are not officially a Science teacher!!!! Love your channel!!!

[@RoseRedHomestead]

Yes, you are right. I have taught elementary, middle school, high school and college level. I'm glad it shows! I love science.

[@wfleming537]

very cool I love the scientific approach.

[@RoseRedHomestead]

You are very welcome.

[@rainspringing]

So excited to hear this! My parents send up their citrus every year, and I would rather use that in our preserved salsa. Even if it well passed the under 4.6 pH mark before additional acidification. Love your 3.33 pH, even before any lemons. lol Possibly the recommendation to not use pH meter testing was made after some uncalibrated pH meters were used. Or plain faulty ones. However, you just demonstrated a quick way to double check any of the meters are reading correctly, before using them to check the recipe at different stages. Love my litmus papers. Have packs in opaque airtight containers all over the house for general quick indications of various gardening liquids, how a cleaning ferment solution is holding up in the bathroom, food ferments in the kitchen, new vinegars, etc.! Every time I've moved one of the first things I do is test the water for a number of things, including pH. So I can adjust my laundry powder mix before starting the first loads. The paper is handy from then on to indicate dramatic pH shifts. Hint, in most cases it works out best to use a real detergent in well water/extremely hard water, not the natural soap types. Unless you have an amazing sediment filter array that are all kept squeaky clean. Detergents were created specifically to deal with those water problems. There is a lot of information about this but seems buried. Perhaps not many households are on well water. I wouldn't know.

[@kimberlyrichards4451]

Would love to see more on the instant pot max, thanks

[@KatMa664]

Thank you thank you thank you. I make kombucha and I have one of those pH meters. And I am a nurse and very used to science and chemistry. So I really really like the way you think. And now I can make my own recipe without having to stand here measuring dots for dot. Maybe leaving out something that I really want in there. And testing the pH to be sure that it’s fine. Of course I will only use tested ingredients. But I’ve been frustrated in the past when I find a recipe that has the balance of tomato and onion that I want but it doesn’t have garlic. Or it has garlic but it’s missing something else. So now I can put them together and just make sure their acidified enough. In fact I like your recipe a lot. LOL Freedom! 🤗.

[@RoseRedHomestead]

You have described my frustration as well! Glad we both have that freedom now!

[@carolined3058]

Thinking about to start canning and found your channel. So usefull ; thank you to explain everything so clear.

[@RoseRedHomestead]

Excellent! We do have an online water bath canning class for beginners if you want to check it out. Register for Water Bath Canning Basic course here: pamela-s-school-2c5c.thinkific.com/courses/waterbathcanningbasics

[@donnaholmes2496]

Thank you Rose. I loved watching you use the Instapot. I also have a better understanding of what foods have low or high acid content and why I would use a water bath or a pressure cooker when canning. 😅 May God be with you and your family.

[@terrychrist1383]

I add a half teaspoon of lime juice to each pint jar before filling them. I do add lime juice to my salsa mixture. Going to make salsa this week. Your salsa looks good 👍💓 Good information 👍

[@RoseRedHomestead]

Sounds good.

[@kathrynharper-seymour8062]

Thank you so much. I just happen to to keep litmus paper handy as well. We were gifted a bunch of tomatoes, so delighted to see this. I do so much appreciate your scientific explanation. I, too, want to stay far away from the cliff. God bless.

[@RoseRedHomestead]

That is exciting that you know about and use litmus paper! And hooray for free tomatoes!

[@carolynmoody9460]

amazing story..wisdom and knowledge.. Blessings ❤️

[@RoseRedHomestead]

Glad you enjoyed it!

[@izzy9132]

Dear Rose, I am ever so fascinated by your professorial canning videos which are finally inspiring me to can a few products that I stopped buying in the stores years ago as the underlying taste convinced me the chemicals added would eventually be harmful to us. But I will be dicing my own canned tomatoes as I learned from a couple of legitimate sources that there is an additional harmful chemical added to produce diced varieties and the very most in the petite dice. Thank you for sharing your vast knowledge/experience with us.

[@RoseRedHomestead]

You are very welcome. Last year I promised one of our subscribers I would do a video on petite diced tomatoes, so I am hoping we get a good crop this year so I can do that. Tomatoes from the store are so expensive now!

[@izzy9132]

@@RoseRedHomestead Yes and it seems this may be just the beginning.

[@RoseRedHomestead]

@@izzy9132 I agree!

[@sueholte451]

You make this so understandable Pam!! Thank you!

[@christa4117]

Excellent class A+. Thank you. You just explain this soo good that my old brain can still get it. I am a water bath canner. I can mostly stew tomatoes and chicken / beef broth. Some low sugar jams recently. I want to do more but am little leary. Your classes are awesome. Between canning and dehydrating I am becoming an urban homesteader. 😂🤣🙏👍❤️

[@RoseRedHomestead]

Love that! Way to go!

[@lovemybabygoat]

Newbie canner here, yet to process my first canner of anything. Prepping by rounding up jars, lids and rings this winter and early spring. I will be the third guy. So concerned about this that I accidently wound up with 2 copies of the USDA Complete Guide to Canning! (LOL Will gift one, one day.) Have really enjoyed your teaching skills. Thanks for sharing your expertise.

[@RoseRedHomestead]

You are welcome. And you are prepping with safety in mind, so that is great!

[@jennifershields2827]

I ordered the USDA Canning book thanks to you. ❤

[@RoseRedHomestead]

Excellent! That is a good move.

[@debleighton-bowlby3412]

Of course I had to watch again!!! Love it as always and I love EVERY video you share!

[@RoseRedHomestead]

Yay! Thank you!

[@pamelapelech3249]

Very interesting. So glad I watched this. Thanks soo much.

[@madammim694]

fabulous teaching!

[@coffeewithbabymae6503]

You can wet bath all of this food.... imagine living in Europe and never having a pressure canner... amazing the people still stand ;)

[@annamarie9050]

Awesome!! Thank you so much.

[@nakmorris7438]

Thank you fir the great science project.

[@RoseRedHomestead]

Our pleasure! Thanks for watching.

[@beingsneaky]

I like the ph tester and the idea of it. Double thumbs up.

[@RoseRedHomestead]

Thanks!

[@BrendaJBarNett]

Love salsa! Thanks for the info

[@RoseRedHomestead]

You are very welcome.

[@jacquiemarshall5275]

Excellent video! Thank you so much for all your research.

[@RoseRedHomestead]

Glad it was helpful!. Thanks for watchingl

[@DrMaserati]

Pam, I love your videos. It's SO refreshing to see videos being done by someone who actually knows what they're talking about. The one flaw I noticed in this video is that throughout the video you were referring to the foods on the low end of the ph scale as the low acid foods. Things like lemons and vinegar. They are actually the highest acid foods in your demo. It's obvious you know that as it's reflected in what you're doing. I suspect you were saying low acid when you meant to say low ph.

[@RoseRedHomestead]

Yes, you are correct. I did misspeak. We are making a new video on pH next week that will correct that little error. You and one one other person were sharp enough to notice that! Thank you. I need to go back and add a note to the description to correct that.

[@bjquilts29]

Great demonstration and information. You are an awesome teacher!

[@RoseRedHomestead]

Thank you!

[@ConnecttheDotsBaby]

Thank you so much for doing all this testing. I appreciate you! I just never knew all this safety stuff. Yesterday I bought the max and today the ph meter.

[@RoseRedHomestead]

Connect: That sounds nice. Let us know the resulys of your cooking and canning. Jim

[@barbaraneil7156]

You are just the best I am enjoying your channel so very much! I just love that I found you and thank you so much for the time and effort of making these videos. Here’s to 1000 more!

[@RoseRedHomestead]

You are so welcome! We appreciate your comments. More videos on the way!

[@mariaesparza2589]

Excellent explanation!! Step by step and great visuals. Thanks 😊

[@suzit242]

Thank you for showing us this info. I have wanted to try to water bath with my Instant Pot and may now try it this summer.

[@RoseRedHomestead]

I have done water bath in my old Instant Pot as well, and it works just fine. The most difficult thing is that you have to use half-pint jars so you can completely submerge them. If you have the Max, you can just put 3 inches of water in the bottom and process on Low pressure to mimic water bath and that is also safe.

[@TweetyBirdFan2010]

Wow!!! Very informative! I didn't know that. First time hearing how it works. This is very important. I made some but now I'm wondering if I could use a meter afterwards . thank you so much for your knowledge.

[@RoseRedHomestead]

You are so welcome

[@paularizzo5217]

I make salsa from Mrs. Wages Salsa Mix and I love it. I've always just stored it in the refrigerator because I eat it up quickly. I think I will try canning some, if I can restrain myself. The recipe does call for adding vinegar. I will pressure can it. I'd rather be safe than sorry. Thanks again for an excellent lesson.

[@RoseRedHomestead]

Judten1: You are welcome! Jim

[@kimg5784]

Ecellent content- I am from the future and your camera work has improved so much! Yeah

[@RoseRedHomestead]

Kim: Thank you. I have worked on it a lot so it is better in today's future. Jim