Canning Salsa in the Instant Pot Max 

works great. i love that it has stainless steal pot inside ru-vid.comUgkxG-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.

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.

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.

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.

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

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.

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.

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

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!

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!!🤯🤗

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

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!

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 ❤️🙏❤️

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.

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

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

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.

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

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

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

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

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

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

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

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

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!

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!!!

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!!

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

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

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.

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!!! ❤️✝️✝️✝️❤️

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

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

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

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.

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.

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.

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

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

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.

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

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

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

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!

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

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

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

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!

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.

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.

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

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

You make this so understandable Pam!! Thank you!

very interesting, as usual. I appreciate your eye for detail and need to be data driven. As an experience canner, it is always nice to learn new info and shows me to keep an open mind. ☮

Great demonstration and information. You are an awesome teacher!

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

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.

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.

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🥩🥦🌽🍎🍓🥑🧅❤️❤️

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

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 RU-vid. Thanks.

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!!

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.

I love your analogy.

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

amazing story..wisdom and knowledge.. Blessings ❤️

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!

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

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

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.

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

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. 😂🤣🙏👍❤️

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!

You are such a great teacher!

Awesome!! Thank you so much.

very cool I love the scientific approach.

Great explanation. Your videos are so informative.

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! 🤗.

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.

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.

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

I ordered the USDA Canning book thanks to you. ❤

I have so much respect for the pioneer women.

Love this recipe. Thank you!

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.

Great information. Thank you so much for sharing 👍🏻

Love salsa! Thanks for the info

Thank you fir the great science project.

fabulous teaching!

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.

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.

Thank you for sharing your knowledge with us. ⚘💓

I really enjoy your videos! Thank you!

Nice explanation of the science. Thanks!

Thank you for all the science really enjoy your video's

I never understood this, thank you, thank you, You brought this together for me.

U r wonderful teacher, a true Rockstar!!!🐾💕

Love your story!!! I subscribed to your channel!!!!

Great video! I teach chemistry and I'm going to use your demo with the vinegar and lemons... when I teach acids and bases this year. Thanks for the great idea.