Blowback on Our Canning Potatoes Video 

The dry canning video and this video were great. Just because people have been doing things a certain way doesn't mean there isn't a better way, based on more information and sound science. I love your approach; you are a gifted teacher.

You are a saint! Taking the time to teach us how to be safe in canning … I adore you!!!❤️❤️❤️

Some folks just have trouble accepting that they might be wrong or teaching things that might be harmful. Watcher beware! Love you and Jim for putting out the scientific truth. Thank you.

Just a great big Thank you!

We could conduct a scientific analysis of the dry pack method. Introduce botulism spores onto potato slices and test for the contaminant after dry canning. One would have to establish the proper protocol for the testing, of course.

Very well done here! Thank you. My husband was at a “friend’s” house with 5 other buddies. The wife had potatoes she just learned to can and wanted everyone to try. Hubs called me and said there’s no liquid in the jars and should he try them. I said absolutely no. No no no. 7 people got sick. 3 were hospitalized. My hubby was fine. They haven’t spoken to us since. 🤷🏻‍♀️Canning is awesome but the rules of canning are for our safety. I deeply appreciate what you do. 🤗😎

The thing that continues to astonish me is: THEY'RE POTATOES! Why would people want to risk their - or their family's health - over a jar of potatoes? Seriously. I can think of way more exciting ways to risk my health!! 😅 I even saw one lady canning cheesecake - crumb crust, topping and all, in a mason jar. What the heck 🤣

I, and all of my friends , who do canning for our families, are so grateful for all that we learn from you guys. Please continue to give us your wonderful content. I love your personal stories and honesty. Thanks again for all you and Jim do for your dedicated audience, we all love you!

Pam - couldn’t you dry can some potatoes using your device that you used when trialing the digital canners? I don’t dry can anything but it would be interesting to see what temp the potatoes do reach.

One thing that is clear, we need to request more funding for more food preservation testing. There are things we cannot safely can, yet have valid questions about, merely due to lack of testing. Additionally, some have been tested one way, but perhaps not another way that might be safe. For instance, cured meats. They could test for what percentage and what size chunks of cured meats could safely be used in soups, beans, etc. if one, one-inch cube is ok, why not two, one inch cubes? Why not ham in a soup if diced small, like 1/4”? Etc.

You say it, I believe it! I trust your judgment. You don’t say it unless you have investigated it. Love your channel!

I use many of your canning recipes and they've all turned out great. When it comes to canning, I do trust the science since most of it has been around and proven for years...I'm just glad that my family didn't follow the corruption and lack of science that was used against the terrified world population in 2020.

I’m just going to cube mine, cook for two minutes and then put on baking sheet shove in freezer 24 hrs then bag,

Run your dry canning experiment again with your thermostat you have that goes in your jar and download the results.

Honestly, I've seen some of the dry canning methods and was curious. It might sound good, but frankly, I always come back to "Rose Red Homestead" when in doubt! My trust is in You. Your Experience, and Knowledge backed with Science is where I place my trust (not blind trust, but applied with common sense). My respect for you and your genuine care for others is tremendous. Thanks for standing your ground on Science and common sense!

A couple of years ago I was researching "dry canning" on youtube and was excited to try it, but then I watched a video you made on pressure canning. You explained the flaws with dry canning so I researched further and learned it's not the way to preserve food. Thank you!

As the daughter of an educator, I can see how heated these comments got you. It’s something only teachers kids can tell and you hide it well. I love all of your videos. It takes me back to growing up and visiting my paw on his farm and canning with his wife. I was always learning and that continues with every video of yours I watch. In the Deep South there’s a saying, bless your heart. It has enough meanings to encompass each and every one of those comments.

Watch the whole video Well. I thought it was easy enough to understand when you explained it. So I thank you. Wasn't easy dumping out the potatoes that I had but I did and I feel better. I thank you again

I’m a recent widow, retired banker, living alone in an independent senior community by the beach, have never canned or preserved food but here I am… enthralled at your explanation of the science behind your topic with poise and patience. I watched every single minute of this video as I do all the rest of your content. One is never too old to keep an open mind and learn. 👍🏼😉

I had asked about the moisture in the potato in the comments. I now understand the point you were making about water transferring heat more effectively and that the moisture the potato itself contains is not enough to bring the temperature up inside the jar. Thank you!

Ohhhh my goodness! I am laughing so hard, tears are in my eyes. Boys kissing you....."the fastest runner in the fourth grade". I'm still laughing as I'm submitting my comment. I know that you worked extremely hard striving to be the fastest runner. It's amazing how literal we can be. I'm just like you and I would have taken Mother's advice to heart also and I too, would have become the fastest runner. Great video Pam, thank you.

When I asked my mother how chickens got here, she replied, "The rooster jumps over the eggs." Later, in college Biology class, when the instructor asked about egg fertilization, and called on me, I blurted out, "The rooster hopes over the eggs." I past the class but never lived the response down!

This is by far the best channel for those interested in food preservation. Just incredible.

Your channel is intelligent and thought-provoking. I’m new to canning and your channel will be my Bible. Why? Because you’re an excellent instructor, communicator and you back up what you teach with science. Really, who could ask for more? Plus I like you and your husband. Thank you so much. ❤ P. S. I’m 73 and widowed so I’ve been around the block and know a good thing when I see it. And you’re it.😊

My husband and I thoroughly understood the science behind your Instant Pot Pressure canning experiment. You used the internal temperature gadget. We actually purchased that canner after seeing your video.. We would like that same experiment done on this process. We would understand much better than this" feeling" experiment. Would it be possible for you to can a batch of potatoes using the same process???

I would love to see you do a video on dry canning potatoes with your Data Logger! I feel like that would be truly indisputable and could keep so many from falling for those videos promoting unsafe practices. My heart always sinks when i see videos on "rebel canning". I just can't imagine why it would be worth the risk! There are so many of them and hundreds of commenters cheering them on.

I’m so grateful for you both Pam and Jim and grateful for your channel and all the work and effort you both put into it! Thank you 😊

I did not watch all of that video. I did see you do that. Testing the difference in how the heat felt different… These analogies are perfect. On those rebel sites they say “your kitchen, your rules” On one I had said something about that. I was quickly told that botulism seldom kills anyone. Of course my reply was, That could be true, I don’t know the numbers. I can say regardless to how low that number may be, I don’t want anyone in my family to be one of those that got sick/died from it. Thank you for making this video

Great video! I love hearing the science behind things so I can explain to friends why we do things a certain way!

I don't even can anymore and am still fascinated with Pam's lectures. She is wonderful.

I’m dumping all of my canned potatoes that have skins on them plus several other things after listening to u! Rather be safe than sorry. Thank u so much for your videos! You are amazing and such a joy to watch.❤

So glad you’re bringing this to light again. I was on a site a couple weeks ago and a woman was dry canning, and I explained the huge temperature difference between doing this with or without water, all she said was she had been doing this for years and then she wished me well on my canning journey. Sheesh! But if we don’t speak out there are others who (because she does it) will think it’s safe. I just recommend you guys for safe, smart canning.

Just dumped six quarts. Thank you. I have been canning since 1980 when I took a Master Canning class at my local extention. This is the first time that I have ever canned anything that has not been tested by the USDA. But ------- it sounded so good and easy too and the person in the video seemed so positive about the procedure. I was taken in. Never again. Lucky for us we have not eaten any. Thank you for sharing your scientific knowledge with us.

Thanks, Ms. Pam! I think the mistrust in the 3 letter offices is a tough one to bust, thanks to 2020. People were shamed, harassed, bullied, and some even lost their jobs because of the 3 letter office- recommendations!?! Then to find out, well, they used the office of 'science" to force me to do things that may or may not have been the best choice. WHICH corresponded with people learning how to CAN! I think with you using models, actual tangible models, some say AH-HA...but others have put up a wall out of self-preservation. That word TESTED is the key. 2020 did NOT come with the TESTED label, and if there were tests they were withheld. So, it's going to be difficult, as it was for you as a child, to change mindset, from someone they trust to science. Using trust the science isn't a good tag line these days. Maybe we need to learn the difference from science and scientist!

Thank You, Thank You, Thank You, I Love Your Videos But More Than That I 100% Trust Them. You Knowledge of Science Is Excellent. More People Just tell you how to do it BUT not the Information Behind it, which People Do Not realize it, that is So VERY Important. I am an Information Lady and Love to Learn and Gather Everything I can, and Learning From Someone Who Truly Knows and has Learned, Studied and Taught in A University. Your Knowledge as to be top Notched! Rose I thank you and your Husband for sharing your knowledge. The Detailed Information is EXCELLENT.and Very Easy to Understand. Thank You So Very Much!!!

I loved how you explained misconceptions and how our brain works with changing our beliefs. Thank you both for all you do to spread good information.

I so appreciate your canning videos with safety protocols. I am a visual learner and when you canned potatoes, I knew I could do it, too…And have! Thank you Pam and Jim. 💕💕

I’ve never heard anyone explain something with such a passion. You truly care about the science of what you teach and address.and love yourChanel

I loved your anecdotes and personal stories but it's your SCIENCE and verifiable facts that keeps me coming back again and again. Thank you for being such a warm, wonderful, and trusted resource. You're an amazing teacher. (And thanks to Jim, as well!)

Thank you so much for changing my life. For the better. I was so excited to can my own foods but I had/ have reservations about using my glass topped stove. Long story short, your oh-so- succinct videos on the Insta Pot canning safety put my mind at ease and coincidentally i came to some money to buy one. Yup. Changed my world. Don't know what I would ask for now. You always hit the spot. Bless you both, and your families too. Thank you. A thousand times, thank you.

Thank you, I had decided to dry can my potatoes in a few days, but after seeing both of your videos on dry canning potatoes, I will not be dry canning anything, it’s not worth taking a chance that I could possibly give my family botulism. Thank you very much!

LOL, I did not watch the dry canning potato video because my elders taught us that it was not a safe option. Did not want to see you prove them wrong as I respect all they taught me. Now I will go and watch that video.

Thank you for your wonderful attitude while doing this video. When I first started canning, I was looking at all the “rebel canning” websites and videos. I was headed down that path! Then I came across one of your videos and was hooked. After watching you I am now a firm believer in canning by USDA standards, which are now the only recipes that I will follow. This changed the direction of the canning path I was on……thank you so much!!!!! You have also given me the courage to begin pressure canning, which I would have never attempted. I love all your content. I think the most wonderful thing is that we can all learn something, even if we don’t alway agree.

I like the example of single pane glass windows versus double pane glass windows in the winter. The air doesn’t conduct the heat very well but the glass does. So double pane windows keep the house warmer than single pane. Triple pane glass has 2 layers of air so those windows conduct the least amount of heat from inside to outside your house in the winter. Watch the humidity example since that is based on water evaporating and taking heat from your body into the air and making you cooler by removing heat from your body. Lower humidity means water can leave you skin and go into the air easier than when it’s humid and the air is filled with water molecules. I think this is a different property of water than then conduction. It might help people see the issue but I am not sure it’s is technically a “good” example. Great videos. I love how you work to find examples people can understand. This is much harder than most people realize. I constantly update my analogies in teaching as my students change over the years. Good job trying to find ways to dislodge even a few peoples misconceptions, very hard to do.

Just now watching this video. A week ago while checking my canned jars (making sure the seals were still good) I came across the three pints jars I had "dry canned". I have already fried up one with no I'll effects. While checking them for seals the thought of an elephant bell popped into my mind. I dumped the jars and they are ready to be used next season. Now this video, that I just saw, was addressing this very issue. Your mother's story convinced me. I am glad you convince us all with knowledge. Thank you SO MUCH!

You are such a beautiful example of patience and grace. Thank you for teaching the "science behind" and sharing examples.

I follow you for the same reason i still follow my grandmother and mother's canning recipes because they are USDA researched and proven. As a youngster i saw a case of botulism from bad canning first hand and it was not a pretty death. Thank you as always for sound research and science but i expect nothing less from you!

Well said. 👍🏻 When folk go to very hot, humid countries on their holidays (or even live there) the hair on their arms grows longer to be able to stick out a bit and curve to hold the AIR near the bodies as an insulation AGAINST the ambient surrounding excessive heat. Air is an insulator (think double glazing). Why do you think we should debubble when canning? It’s not just to get the level just so. In fact, I prefer to hot fill most of my pressure canned goods. And ALWAYS heat up AGAIN, say, tomato sauce if I’ve used a hand blender or put it through a liquidiser or food processor: to make sure any mini air bubbles are bubbled out by re-simmering before I fill the jars. I’ve also watched people on RU-vid STILL over-tightening their rings on the lids. It makes it much harder for air to escape.

I had to do a double take because I know you're against dry canning. It's amazing how passionate people are when ti comes to food! I'm with you. Why take a chance?

I'm just learning to can at 67 years old. I grew up with Grandparents with farms and they grew everything and canned it. I am so happy i found your channel a couple years ago. You're the only one I trust!! Thank you for all your work.

Thank you for making this follow video. It greatly clarified a number of points. But please clarify the processing time. You said pressure can potatoes pints 75 minutes, quarts 90. In the USDA home canning book they recommend processing pints for 35 minutes, 40 minutes for quarts. Thanks.

I think the best possible proof that dry canning potatoes is not safe is to process a jar using your lil gadget that records the inside temperature of the jar. And then checking the logging. Love you, Jim and Pamela. You have taught me much! Thank you.

👍 another point is - where is the evidence showing dry canning is safe? You are going to hear crickets.

I always enjoy your videos, especially this last one on dry canning potatoes. I have never spent a single day canning anything, and I rarely cook; (WHAT A CONCEPT!) However I watch your videos always because I enjoy the aspect that you present with such an emphasis on science. What we learn in one aspect of our life will carry over to other areas. Truth will transfer. Here in Colorado, I heat my house (with cheap garage sale kerosene heaters. I am trying to explore new options for efficient heating. Most recently I had researched heat transfer pumps but I may have to revisit some kind of boiling water system. Any advice on that score?? Loved your story about being the fastest runner in the fourth grade!! Thanks for a good laugh! However it was a perfect illustration for the concept you were trying to explain. Some of my mother's advice was: "Stay off of men's laps in small foreign cars," and, "If you keep your shoes on, your stockings will never come off." She also advised, "When you go on a date, make sure you have money in your purse (for cab fare or a pay phone) and put a straight pin in the hem of your skirt (in case you need a weapon.") Definition of a kiss--an upper persuasion for a lower invasion.

Thank you for diligently explaining the science behind food preservation in our home kitchens. I especially enjoyed your side note on our human brains and the effects of misconceptions. Absolutely brilliant. Could you also do a deep dive into the science behind the different methods of meat canning, please? I’m especially wondering about the differences between hot and rawpacking meat products.when raw packing meat chunks, some people don’t add water to the jar. The thought is, that the meat produces enough juices to cook efficiently. Would that not throw off the timing, considering the heat transfer through the initial air layer in the jar? I’m looking forward to your thoughts on this matter.

Thank you for these videos on dry canning potatoes. I had watched a video on dry canning potatoes and I was wondering if that was a good idea. I'm glad I watched your video before I tried it.

I would never risk my families health, could you imagine if my canning was the demise of a loved one. Just think 🥺 thank you for THE SCIENCE OF CANNING. ❤❤❤thanks Pam & Jim

LOL. I love that you are so polite to use the word misconceptions. The way I see it is that often a misconception, more times than not, instantly in our brains leads to distortion. There is a fine line that one crosses over from misconception to distortion.

If there's doubt, don't do it! To paraphrase another commenter, my life and health and the possible risk to my family isn't worth a jar of potatoes.

I was wondering & I know you give me straight answer can I can grd turkey

I like to joke that where I live, the Deep Deep South, everything that can rust, curl or clump, does...🤣

This is the same as people that find a stash of eggs in their yard that their chickens laid. They ask if they are safe to eat not knowing how long they’ve been there, the temperatures they have been or if they got wet or not. Why would you even consider eating those? You risk getting ill over $5 worth of eggs. NO. Just no, but some people will tell them sure if you do the float test, which actually only tells you how big the air pocket is, not if the eggs are bad. Same with dry canning potatoes. Why? Just take the few extra steps and be safe.

I am so grateful for all your videos. I was a sixth grade teacher as well, and now I’m learning preservation. I have been too sick with long Covid to be in a classroom. Your channel was recommended to me because of your many years of experience along with knowledge that keeps us safe. Thank you.

Dr. Pam, I do not often rebel can, but sometimes I do. Last year, I was tempted to dry can potatoes. I wasn't comfortable without adding 2 tbls of water and I added butter. They turned out delicious, like a baked potato. But, I haven't been comfortable doing them that way again. I appreciate your video demonstrating the science of dry canning and why it should not be done.

I don't know about anyone else but I'd rather take the right way then just guess if I did it especially if your life is involved in it

I think that you are trying to say that air is a poor conductor of heat...

I love your scientific approach. When I want to know something in the cooking area, I give your channel great consideration. I like the points you make and the sources you site. I love being able to go to the sources and find other information, as well. Always ask..."What Would RoseRedHomestead Do?"

Thank you so much for the time you spend on making your videos. I am sure in my much younger years (way before computer’s and RU-vid) my canning was not as safe as it should have been all the time. Thankfully, study and channels like yours have educated me to be much more careful and exact and no one became sick (bullet dodged). You are a fabulous teacher and your students were fortunate to be in your class. Love, love,love ❤ your videos, don’t ever give up, you are still educating!

Gosh, was hoping to see the data from your canning meter doo-dad that went in the jar for canner testing. Thought it would be revelent for this dry canning. One reason for easy no - botulism. Much more likely to infest root product like potato. Better safe than sorry.

I have a question about eating home canned food without boiling it for 10 minutes. I see ladies making chicken salad sandwich filling with it and am not sure if it is safe to eat it. I just started canning meat recently but always boil it like I was taught to do with veggies for 10 minutes.

Hopefully the people who did not understand the first video now do. It’s just not worth the risk to use unsafe methods.

Honestly, I have lost faith in the Alphabet Departments of our government too BUT "the government" isn't the one testing and recommending. these days. For over twenty years now, all home canning recommendations, testing and changes are conducted by Agricultural Departments of Universities, NOT "the government". 🤷‍♀️

THANK YOU for all that You & Jim do!! For so many!!! I've been watching you for a couple of years & have learned So much!!! My children bought me a "Smart TV " for Christmas. And, I've yet to figure out how to "like" or comment on your videos. Sorry if you don't get credit!! But, you are still appreciated!!!❤❤

We humans are easily deceived, and it’s biblical! Then it’s hard to unlearn and relearn. 😊

I'm not a biologist, but you said yourself that the process of eliminating the bad stuff in your jars is a function of time AND temperature. I have read that the Amish water bath everything. I believe they are successful because they boil it at near sea level (212°F) for many, many hours. That sounds like it might be OK for meat, but potatoes and a lot of other vegetables would be absolute mush (baby food) if allowed to process that long.

I need to watch the first video I put it off and forgot to watch. I think a lot of people assume that if the jars seals it good. But there is more to it than the seal.

you are a legend. ! Keep up the fabulous work. Thank you so much to both of you.

What a great lesson! I’m a teacher’s aide for 7th grade students and we are covering “heat transfer” in science class right now. Of course I immediately thought about the science associated with canning!

When I saw the title of your first potato video, I was afraid that you had gone off the rails with food science and safety! I'm thankful that you had not lost your marbles!

No one retires they just change jobs

Thank you for your thorough explanation. I just discovered your channel today because of the title of the first video 'The Science Behind Dry Canning'. I'm new to canning, in the sense that I haven't canned since childhood and don't remember how to do so properly. I had never heard of dry canning until today and was reasonably skeptical, so the title drew me in for the exact reason you hoped...I thought I might learn it's safe but instead learned my skepticism was warranted. My take on it is this: I'm sure that scientists could experiment to find the appropriate dry canning processing times but it seems a moot point for two reasons; 1. people are claiming its a faster method for a late season crop when they're tired of canning, but if you have to significantly increase the processing time then you're not saving any time, and I'm not seeing a savings on labor between the two methods either; and 2. the other claim is better flavor/texture, and my response to that is if you don't prefer canned potatoes then don't can them, lol! Use other preservation methods like freezing or dehydrating opposed to risking your family's health. Expecting preserved food to taste the same as fresh food is silly, and while canned food can be less nutritious/flavorful than fresh foods they're far superior to the highly processed foods most americans diets are now based upon. Just my two cents.

Great idea to follow up with this video Loved your examples of misconceptions!

I trust what you say because you don't take chances andI recommend you to anyone wanting to learn!! Didn't see the first video but will watch it later..I didn't think it was safe to dry can. but had no scientific reason not to,, so thank you for your research. Love your mm channel 🤩🤩🤩

The Canning Diva had dry canning potatoes tested and it was safe. I have been doing this for 6 months and love these potatoes. Do your own research and do what is best for you and your family. We fry them all the time and they are delicious.

I come to your channel for the “why”, I stay for the “how”. Keep doing what you do. It is a public service for sure and you never know a life may be saved. Blessings.

If people would think it through, we often use a layer of ‘still air’ space as insulation against heat conductivity. Not a layer of water.

Thanks for learning and teaching us of your knowledge that you had to apply yourself for the truth of science. 🤗🤗❤❤❤❤❤

Absolutely love this video! I belong to a few canning groups and so many are rebel canners, do the dry canning methods or water bath everything for 3 to 4 hours. I know and understand that people will do whatever they were taught or what they think is right. I just try to help out new canners to make sure they get the correct information that I am giving. I actually have learned a lot in this video and in the previous video about the potatoes! Knowledge is power! Being a follower for over a year, I can much appreciate all that I have learned from your teachings. My dad's family did the canning and taught my mom how to do some things. I pretty much had to learn everything on my own because I was never around when they did their canning. My grandmother and aunt didnt do a lot of canning. Every year my goal is to add at least six new things to our pantry shelves. Have you ever ground your own turkey or pork and canned either one of those? I want to try to make pork stock from the bones like you do for chicken, turkey and beef. Would like to see more of your meals in a bag and garden videos. Do you can anything from your garden?

VIDEO TOPIC SUGGESTION: I am wondering if there is any reason why a Sous Vide machine could not be used to heat the canning pot water to process jars of pickles using an approved recipe that calls for processing by Low Temperature Pasteurization between 180F and 185F? This would certainly make it much easier to achieve the precise temperature range this method requires. Thanks for all you both do to provide us with so much wonderful information.

Loved your story about your mom telling you how babies got in tummies! All my mom was told (her parents being from Greece) - don't sit in a car with a boy for more than 5 minutes - and my dad said she never did! :)

It is just not worth the risk. I have been canning all my life and worry about the new canners listening to rebel canners. Hopefully, there won’t be increased botulism cases to give canning a bad name. Thank you for educating on your channel.

Unsubscribing by the title of a video? That is like judging a book by it's cover. Well, I hope that person reconsiders and watch the video. I've already seen comments for this video referring to the Amish, how they can potatoes, and how healthy they are. If you believe their health is based on their home canning, well that is another misconception. I enjoy watching the Amish way of life, but I don't wish to live like that. They clearly have many misconceptions; and preserving foods is one of them. Why? *Science* I don't know... you cannot convince people to accept science over years of doing things one way. So all I have to say to those folks is...good luck.

My mom is 88. She won’t use a public restroom because you can get pregnant from them! 😂😅😮😊

Keep shining the light. Every time you do, you create a "breakthrough moment" for someone. Making a family safer. Shall we now call you "Pivotal Pam?"

Please do a video about misconceptions! As a child thought “clown” was a race and I was incensed that they were only allowed to work in circuses. No one could tell me otherwise.Then one hot evening after a circus, I saw a clown wiping the make up off his face…. 💡

Thank you for the explanation. I appreciate the work you and your camera husband put into this. :) And thank you for the explanation of misconceptions. It was very informative.

One of the Facebook pages I am on. They are canning mayo. Buying by the gallon and putting it in there own jars.🤢🤮🤮🤮🤮

I never commented before. I just want to give a quote from another scientist I like. " The good thing about science is that it's true whether or not you believe in it. Thanks for all the information.

Very well done. I can add to this debate. I did one canner load of quarts filled with dry potatoes. I’ve eaten a few without incident. However, I made a chicken soup and it was very good. Yet when I ate some of the leftovers 4 days later I did get food poisoning! I do believe it was the potatoes. I won’t be doing that ever again and have disposed of the remaining jars.

Pam if you don’t condone it, I’m not doing it. You and Jim do such inspiring work I want to be Pam when I grow up.