I don’t care, people don’t like the truth. We’re here because you’re providing it. We share this channel so others will be informed. I expect to deal with people who don’t like it, it’s the same on social media. People are so easily swayed by the next thing without checking it out, they’re also dug into their bad habits. Thanks for being the voice of reason.
You do such a good job teaching and sharing with all of us about so many different subjects about preparing ourselves for whatever comes down the pike. So I want to thank you.
I'm a 67 yr old newbie to canning. I don't even own a canner yet as I'm researching and trying to learn as much as I can before I make the investment. To say I'm grateful for you and your channel is an understatement. Thank you thank you thank you...❤
As usual, another great video. I am glad that you did not take personal the "woman with a gadget". It is very obvious that you are a very knowledgeable, skilled scientist. We are so blessed to have you to look to for information. I can't imagine why you want to put up with some of the nonsense that comes you way due to your taking your own time to share great information, but I am very glad you do. Thank you
Thank you for your work. Please keep sharing the proven science, your knowledge, personal experiences, and pure joy of home canning. I’m grateful for you & Jim & how you both guide educate me to safe & delicious food preservation. You’re an inspiration toward a more healthful, secure & pleasurable lifestyle.
Oh thank goodness! Someone who actually knows the science! Finding this video is a huge stress relief. I joined a canning group on Facebook and said that I was new and would be looking for advice, eventually. Things got so bad, I removed my post. People were fighting about whether or not you can ever use a water-bath. I was told to get a pressure canner, and process everything in it or I would die, and then the next person would say to not bother ever using a pressure canner. Some agreed with you, some didn't. Honestly, I think I would rather listen to an educated woman with a gadget than try to sift through everything I was told, when I wasn't even ready to start canning yet! Thank you for making sense of this for me.
Oh my goodness so I was looking at Canners and stock parts and pressure canners. And I saw the Nesco pressure canner cooker, and I almost ordered it and then I remembered you had this video so I just came over to rewatch the video to see what you had to say before I decide if I'm going to order it or not. And the reason I'm making sure I know the facts about it is because of the fact what you're talking about with botulism and other things that the Nesco canner/cooker may not be able to properly get rid of. I will do an edit after I watch the video to let you know if I decided whether not I'm going to get the Nesco
We are testing the Nesco now and should have everything finished and the video out by the end of October. You are so wise to be selective in your choice of a canner!
Hello from Georgia! I watch all of your canning videos and have learned so much. I do have a question. I canned carrots and the water in can was cloudy from juice in a couple of the jars. They were quart size and I left headroom but after the cooking, the quarts leaked out about half of the juice: what did I do wrong?
Here is a video on that, but know that it is often not anything that you did "wrong." It sometimes just happens. The the food is fine if about half the liquid is still in the jar and they have sealed. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-aNN5ucmomsQ.html
I'll bet you dollars to donuts that those channels that are kicking people off are also watching your channel for information on safe canning. Keep up the good work and keep using that gadget!
@@RoseRedHomestead I do so appreciate your canning videos. I shared your canning video with my son and he has subscribed to your channel as well. He was so pleased to see someone that backs up the information with science. He's become quite the canning fellow these days. Makes me proud to see him having so much fun and calling me all excited to tell his latest canning venture and share information. I'm going to get the USDA book for him and reinforce my warning to him about no rebel canning!
Great isn't it? Rose is a great teacher, and that comes also with being able to understand her subject thoroughly. She has done her research!! As a retired (woman) PhD, it's great to know our small group have the same interests and the same approach.
We love and appreciate you too Pam. Why in the world would anyone kick anyone off their channel is beyond me. You have taught me everything I know about canning up to this point. I appreciate YOU!!
As a Ph.D. chemist I very much appreciate your scientific approach in your teaching videos. You do an excellent job! I agree wholeheartedly that knowledge is power. Isn't that a very important reason for teaching all sciences, that is, to give people the knowledge they need so that they can make informed decisions in many areas that affect them so they are not pawns in someone else's game? Of course it is! And it is obvious how much you care about and respect others.
I watch a lot of channels, but what can turn me off a channel quickest is the response: "That's the way we've always done it." Rogue canning is just playing roulette with the health of those you love and are trying to provide for. Processes change and we need to keep up on new techniques and their safety. The thing I appreciate about you both most is that you are scientific-based. And you honestly have my respect and gratitude for all the extremely hard work you do to present information to us on how to be safe and make sure we're providing a lasting preserved bounty to our families. Thank you so much for what you do...keep up the EXCEPTIONAL work.
Thank you so much, Dru. We love to hear that members of our community are savvy consumers of what is out there and recognize incorrect information. It is the only way to be safe! Thanks for your comments.
Pay no attention to those detractors-- they are probably just jealous! I appreciate your expertise and scientific background, evident in all your videos. Therefore, I trust you totally, and have learned so much! in spite of having canned for 60+ years, I am excited to be trying new things like dehydrating and powdering vegetables. I'm also having lots of fun vacuum sealing things like wheat thins and pistachios-- a new concept for me! Thank you so much for your clear teaching and demonstrating style. I look forward to each new video!!
Are you using those Mylar bags & a regular ole vacuum sealer❓ I have heard about this, but not tried it. WHERE & HOW does one store sugar & flour for prepping long term❓
I love the way you explain things.you make it so easy for us beginners to really learn,and understand the fundamentals. Greatly appreciated. I only go with your recommendations.
We love and appreciate you too. I, personally, can NOT thank you enough for all you do. You are MY "go to" for video information for food preservation.
Hello Pam and Jim. I found your channel a few weeks ago and have been watching your videos. I love your teaching style, I love how thorough you are, how you go through the steps and have researched what you are teaching, this is evident in your videos. I too am a gadget girl, love the gadgets, and appreciate your scientific approach to the canning process that has been intimidating for me. I have owned a Presto 23 quart pressure canner since 2010, I have not felt confident to use it until watching many of your videos, but I am happy to say, it is sitting on my stove right now, pint jars are in the dishwasher now because you have taught me that I can safely preserve foods for emergency situations, that I cannot be so dependent upon the freezer. I enjoy your canning, freeze-drying, dehydrator, and garden videos. Thank you for your channel, all of your videos, for your time, efforts, and talents to bring forth wonderful and very helpful information. Thank you for sharing your passion through RoseRed Homestead, you are inspiring and helping many. Love you!!!
Hi Pam. I love “woman with a gadget.” My husband and I laughed so hard when we heard it. I’d have that gadget too if it wasn’t so expensive. Anyway, I use the Nesco electric canner/cooker and love it. I’m 67 and with age, I’m losing my strength and just don’t want to drag out my stove top canners. I’m under 1000 feet so I use the black pressure knob. You keep doing what you’re doing. Take care.
I loved hearing your reaction and glad you got a kick out of it! One of our other subscribers suggested doing tee shirts with "Woman With a Gadget"! I think I just might do that!
Lady's guys like canning also here that watch this amazing channel. We also have gadgets too. I know everyone has an opinion. But what about us? Maybe Mr. Jim would have a thought in this matter. : )
I personally have my comments blocked because I wanted to mention something about safety and referred to your channel. Canning groups, even so-called safety groups, will not let someone who wants to learn safety have anyone suggest other channels or sites. Sad. Not only canning but dehydrating groups as well. Those dime groups only want to share that they have done but not knowledge about safety. Funny how someone wanted to know if she could dehydrated baby octopus and someone criticized her and continued on a tiny rant. Her first reply to this newbie was Yuck! then went on about she does not eat any baby anything. Some people replied that she didn't have to be so mean, very few, and yet no one took her out of the group. Only taken out if they are trying to give sites that encourage safety it seems. Of course I took myself out of all the groups for not only reasons mentioned above but because I have not learned one single thing about canning or dehydrating I did not know already and felt that I knew even more on some groups. Woman with a gadget sounds like a man or a submissive woman labeling you who is jealous of your ability to use your brain.
Wow--what a story! I don't watch many other canning or dehydrating channels but our viewers like you sometimes share stories that leave me speechless. Thanks for sharing and it does not bother us or stop us from doing what we feel is right to have haters out there against us.
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.
Wow. I have a channel and my subscribers mentioned yours and I didn't kick them off, I came to see what they were excited to share with me! This is a community and subscribers aren't possessions. ❤
You’re obviously doing something (everything) right when other channels are behaving so ridiculously. Jealousy appears to have reared its head. Also, they may feel inferior and that is self induced. You can learn anything so easily in today’s world. Keep being the awesome, intelligent, sweet, beautiful lady that you are and we will continue to support your videos, your channel and most importantly, you and Jim.
As a Registered Nurse and former Infection Control Nurse I certainly appreciate your scientific approach to canning!! Safety is priority when home canning and you provide the steps and explain the science behind it. We need more like you, not less!! I grew up with home canning but since I have begun home canning for myself, I have discovered there were things my mother did NOT know, so I would never trust a source that says "we have always done this".
To the "woman with the gadget"! So far I haven't seen a single argument strong enough to debunk anything you've said and presented. I have repeatedly said that your tests, presentations and thoughtful advice is highly respected all over America (and even here in Germany!). And I hereby happily DOUBLE DOWN on that!!! 👍👍👍
I am new to canning. After watching many of your videos, I decided on the Nesco canner/cooker. I felt confident in my decision with all I have learned here but wished "The woman with the gadget" had one so she could test, show her data, and I could have more confidence. Very pleased today to see the Nesco in the lineup and can't wait to know the data logger results.
So far I like the Nesco--how it is set up and the fact that you can select the pressure level and that it does quarts. I have yet to collect data but will start doing that soon and should have results by the end of October. Thanks for your comment.
@@RoseRedHomestead I’m also fairly new with canning. Thank you so much for all the hard work you and your husband are doing. I was watching another homesteader over at the Living Traditions homestead. They seem to really care as much as you. Being that you do have a love for research would you also agree with the statement she made that a canner like yours can use the 2-10-15 weights on it to hold the correct pressure. I’m understanding that I wouldn’t have to worry quite so much about it dipping below the needed pressure. I’m by no means gossiping, I’m simply asking for a second opinion. Their channel is also very informative but I feel better educating myself as much as possible. Second question, where can I purchase the logger like yours? Thank you and I wish you and your family a blessed Thanksgiving.
@@sheilaward1392 I have a presto pressure canner and I did get the 10 lbs weight just for that reason, I just listen to the jiggle instead of watching the dial all the time. Works well. I am below 1000 ft too.
I love your channel and I was literally laughing out loud at the tactful, graceful shade you were throwing in this video! You sure don't take any bs. You're a boss for sure. I've watched a ton of canning channels and yours is very unique and one of the very best - both for the quality as well as the intentionally scientific information. You're a great leader!
I am a woman with a doctorate and for years have been demeaned by other women I suppose because of jealousy. Most of the time they would refer to the male doctors as Dr. but for me it was always just Pam. It's shocking, but in my opinion, that might be what is happening here with other RU-vidrs.
@@lifewantstolive just like with Dr. Jill Biden! "Oh, well she should only use Dr if she's a medical doctor!" Uh, got that covered, that's why they have MD after their names. Get a Doctorate, get called Dr. Thems the rules, boys. Read 'em and weep!
@@patti6194 Well....yes....but generally when a stewardess on an airline flight asks "Is there a doctor on the flight?" they mean a MEDICAL doctor and not someone with a Doctorate in History or Engineering.
@@KellyS_77 lol! Well, of course they do, and I've known a lot of Drs of Notmedicine, and none if them would have volunteered under those circumstances. I went to UCSB and UCD, and to be a professor there, they require a doctorate. I did have a lecturer who would have been better than nothing if there were no MD's aboard. He was a medic in VietNam
You are so humble about your knowledge of the science behind your canning. Since I no longer use Facebook, Twitter or the other mainstream social media, I was completely unaware of some sites acting like the rest of our society right now. Facts are stubborn things and an important cornerstone in my journey in all areas of my life. Canning included. And you give us facts. Thank you. While I have the Ball book I will order the USDA book today. You are right, there may come a time... Thank you again.
I’ll take a woman with a “gadget” over someone saying “well I’ve never gotten sick” any day. Keep up the good work! You are a true resource for people who want to store food properly.
Sister Pam, we trust you because you are a scientist and you teach us with qualitative research and not quantitative foolhardiness. You keep us safe and we appreciate it. Be proud to be identified as the woman with the tech gadgets. I would. Hugs, Debbie
Dear Pam and Jim-- "Women with a gadget"-- I love it. Keep doing what you two are doing. It is important information. I got booted from a couple of those groups for suggesting Pam's basic concepts videos to newbies. They promote risky concepts with potentially dangerous consequences. It's a badge of honor I wear proudly. Nothing concerns me more than seeing new people who are truly trying to help themselves and their families, get dangerous and unsafe information. I've got so much more to say about this-- but I'll save it for now.
Thank you so much, Mary. I love your "badge of honor" statement. I am right there with you concerning people who are new to canning and all the junk that is out there that can lure them in. Always appreciate your comments.
RoseRed: Thank you so much for again looking out for us. You and Debbies Back Porch are the true canners whom I trust so far on RU-vid It makes my blood run cold when I remember “learning” to can from my dear sister in law. Together we water bath canned peaches and applesauce. I would have believed anything she would have taught me, so when I came across the video below my comment, I felt I had to share it with my adult children and family. How many of us have received beautiful jars of lovely canned veggies at Christmas? Can we trust the giver to know what they are doing? When my husband and I bought our first home, it had been re-possessed, as the older couple who had owned it had passed away and there was no family to pay off the mortgage. There was a basement room full of beautiful jars of canned fruits and vegetables. My mother had talked about botulism from canned vegetables. So out of an abundance of caution, I threw every bit of all of the contents away, washed and kept those lovely jars. I could not trust the canned food inside. Please, RoseRed with your permission, it might be a good idea for your subscribers to watch the chilling video about a woman who had water bath canned and thought she could pressure can. She was sickened with botulism. It was produced by the Utah State Extension University. This is the link. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ON8FEyVHE30.html I hope I have the link correctly.
I am very familiar with that video and it is chilling indeed. I think it is a good idea to share it on one of my videos. That happened just two years ago. I love your story of the house with a basement full of jars of food. I would have done the same thing. Thank you for this information.
Thank you so much for your videos. So much valuable information. I truly appreciate you 💞. Question? Can I pressure can fried pork chucks (no breading)? Thank you💐
You are a fabulous secondary information source. I respect you for acknowledging that status. I love your videos. Thanks for all you and your husband do to educate us based in scientific knowledge. Not sure why people fear the word Science, but I fear the word botulism more! I’d be devastated if I hurt a family member, friend (or myself) - not sure if I could ever emotionally recover from that. As an old nurse I wonder if folks really stop and think about the fact that botulism kills?
Thank you, Eve. I really appreciate your sharing your thoughts. Fear of botulism can be tempered with correct knowledge, but you are right about the fact that it can kill.
When you conflated your words about low acid, I understood what you meant and forgave you right on the spot. Being right is not as important as being Polite. IMHO!
Thank you both so very much. I don't ever mind being questioned on what might have been a slip of the tongue. My bottom line is that I do not want to have anyone who is just learning to get the wrong idea.
@@RoseRedHomestead I was giggling to myself when you mentioned your mistakes, thought you were going to bring up the pressure COOKING mistake of the ground beef video . I was THRILLED you made that mistake because then I knew my ground beef would be safe!
That's a fact, but my heart tells me it's not 'true'. What? Yes. Because people today do not know how to manage FIRES. People know almost nothing about them! A cooking fire is very different from a campfire and it takes some skill & experience to reach & maintain the right amount of even heat. You can't always just 'throw another log on'. We live in a modern world, we need to fight to keep it a world of Freedom, of not being shut down or ordered around & controlled.
I see your point, but I began my canning journey because (1) my new Whirlpool range does not support canning and (2) the uncertainty brought about by the Covid pandemic. I have seen a home canning demonstration using a rocket stove to prepare canned deer meat. It was successfully canned but required constant attention for 90 minutes.
Miss Pam, "the Woman with a Gadget"!!!! Sounds interesting!! Thank you so much for such an informative and interesting video!!! You present things in a scientific and informative way that I myself quite enjoy!!! Thank you from the bottom of my heart!!! Beware the nay sayers!!! I love you and the message you share!! Please do not stop sharing your knowledge "Woman with a Target"!!!!
As a newbie, I appreciate your approach. Recognizing that you're probably the best secondary source I've come across on the web. We all benefit from a Woman With A Gadget! Go science!
@@RoseRedHomestead Your exceptional teaching has made the process approachable & attainable. I've already been storing dry goods in canning jars and after your experiments I've decided to get the "iPot" max, since simple micro batches is where I want to start. Thank you for your diligence and dedication in helping a new generation become more self sufficient. These are skills we can't afford to loose, and knowing the why's will ensure we do it safely. You're literally a life saver.
LOL I love this! I actually read a lot of research before deciding what to do for canning my tomatoes. After all that research I was really frustrated and finally decided to look at the science of why water bath canning is acceptable vs a pressure canner and what the threshold pH for that was exactly. So, I decided the best thing to do was to buy pH testing strips. If I have a pH of 4.6 or lower, I'll water bath can it as is, if not, I'll add acid until I'm at least at 4.6. I am really glad I did this too because I had a really sweet/low acid batch of tomatoes from a local farm and I wasn't sure that even the lemon juice that the USDA recommended was gonna be enough, and I was right, it was still at a pH of around 5 after the lemon juice. Added another tsp and confidently canned it. Science is powerful and knowledge is peace of mind for me. I'd rather take the time to test my batch than get sick. It's just not worth it.
Hi. I like your “gadget “ ! I would like to know your thoughts about the Nesco canner you show on your counter. I have tried that one for canning beef roast in pints. They seem fine. (It’s new to me and am experimenting). For the Nesco, make sure you change out the pressure gauge to the GREEN one as it’s for altitudes over 1,000 feet My altitude is 1,414 feet so my gauge is green. Thank you for all your hard work!
I should have the results of my testing for the Nesco ready to share in a video by the end of October. I really like the ability to change the pressure gauge. Thanks for your comments.
@@RoseRedHomestead I sure hope your results are successful because I have two Carey canners. Carey and Nesco are the same thing but produced in different countries but still owned by the same parent company. It is just me so getting a huge canner didn't make sense and I have appreciated that I don't have to babysit the processing part although I am nearby in the next room.
Pam, you are my PRIMARY secondary source! Have canned off and on for 35+ years. Since I retired I’ve been following your channel and have developed the confidence to can safely, economically and deliciously. Am setting up my outdoor canning station now - wouldn’t have done it if not for your guidance. Thank you so many times over. Please continue to crank out your highly trusted information. 👍
As a retired IT Professional who worked for one of the world’s largest engineering firms for 28 years, I can tell you in one word what people fear the most: Change. I fully appreciate what you have to say throughout your videos, and am not surprised at the behavior of the owners of some other RU-vid channels and websites dealing with canning. Some unfortunately are snobs, and I’d surmise that mostly they’re afraid of change, which does the overall community little good. Keep up the good work! Subscribed!
I’m so glad I found you! I feel like you are all of the home ec classes I was never offered. My grandmothers both lived too far away from me and my mother worked full time at a factory so I was never able to get instruction. I’m 64 and learning so much from you. Thank you.
Thank you so much and we are grateful that our videos have offered you a way to learn things you were not able to learn earlier. It is stories like yours that make it so worth while for us to continue doing what we are doing.
Thanks, Woman with a Gadget. I have looked up all those things you can NOT can. I immediately printed off the don't can food list from PennState Extension and stapled it to the inside of my USDA Complete Guide to Home Canning Book. It is the first page now of that book.
Pam, I have a friend that read a canning book and she was all of a sudden a pro. She made homemade soup and "canned it." She put it in clean jars, and put it in a big pan of water and cooked it for 40 minutes. Umm, ok, she wanted to know if it looked good. I asked her if she "pressure" canned it. Yep, I had it in a big pot, put a plate over the top to hold it down and cooked it in the water. Do you want to taste it? I love her to death, don't get me wrong, but I had to tell her what she did wrong. We opened all but 1 of thr jars and they did all seal, and threw them down the garbage disposal. The one we kept, I put on a shelf and marked on the front, "Do Not Eat." A year later, I asked her to come over and look at it. The seal had popped and it was disgusting. She looked at it in horror and said, I could have killed us. " yep, I taught her how to can after that and unfortunately, she passed away cleaning the cat's litter box about 6 weeks after she learned to can. Sorry I unloaded this, I hope the point was made.
I am in my mid-sixties and I first started canning when I was in my twenties. My mother canned when I was growing up and many of my first attempts were from her methods, which were not all correct or as safe as I began to learn from advice of other canners and books that I consulted. I purchased my first pressure canner forty years ago after purchasing my first Ball Blue Book and began my attempts at learning the “right” way to go about it. And now with the internet and so many additional sources of good information, including your RU-vid channel, I continue to learn. I have an older sister who also cans but processes nothing! I have tried to explain to her how important it is to process some of the things she cans, but she will not take my advice. She insists that because Mama never did any of that she doesn’t need to either! Mama only canned tomatoes, peaches, and a variety off jellies and preserves, never any other vegetables from the garden so her not processing was technically “safe” because she only canned high-acid foods. I can’t get my sister to understand that what she’s doing is so risky!! Needless to say I don’t eat at her house often and am very selective in using items that she gifts me from time to time!! Thank you for sharing your expertise, I continue to learn from you. Just wish I could get her to watch your videos!!!
The Safe and Secure choice remains the old canner! Let's face it, if we can before the event hits, there's no problem at all BUT.. If faced with a situation...One of the first things to go (most likely!) is electricity!!! And therefore Viva le Old One!!!! Nothing will ever replace my ALL AMERICAN 941! 😊
I greatly appreciate your channel and wisdom and the comments. I am a preserver who used the same methods my grandmother taught me. I had no worries about how I canned food. I decided to get serious about building our food stock and was fortunate to take a Master Food Preserver course. I really did not have an understanding why out dated methods were actually unsafe. I have let go of the unsafe practices of my grandmother and am willing to expand my knowledge base. Finding a balance in methods and being willing to learn and question for me is important. I appreciate it that you are frank and willing to spend time and effort in your presentations.
Give them HELL Rose! You deserve accolades for everything you bring to those interested in learning more and beyond the box of a govt run, sponsor paid network.
24:30. Omg, Dr. Pam, you do get it. I'll tell you a secret. I have two, large, old school (1940's) pressure canners. Both in Iike new condition with new gauges. And an ample supply of jars and lids in case I have to can the whole steer in the freezer. I have a wonderful wood burning range that makes it possible as the whole top of the stove is hot, the whole bottom of the canner receives heat. Books are not dependent on an internet connection!
Pam, Something I have noticed. There are canners who are confused about the Instant Pot for canning. They need to be able to distinguish the difference between the Instant Pot "PRESSURE COOKER" and the Instant Pot Max which is also a "PRESSURE CANNER'. I think it would help if you clarified the difference for a lot of people who do not understand the difference. Thanks for all you do. What a great Ministry you have.
@@priscillagates7527 I live rurally and have a rugged flip phone that is rigorous and semi smart. Flip phones have been improved over the last five years.
Hmmmm I’ve only found Pam recently but she did indeed delineate between pressure cooker and pressure canner when she did a video reviewing electric pressure cookers . She I believe had graphs etc.
My dear old Mum, sadly long gone, always loved her gadgets - a potato peeler using the pressure of the cold tap comes to mind! You channel is so full of well researched good information that if I read/see something that concerns me I check back on here, which is exactly what i am doing today. Secondary source yes - but highly, highly valued. Thank you to and Jim for all your hard work, you positively impact so many individuals and families.
I love this video and shared it with a new canner. I may get suspended or kicked off of the site. Some don't allow sharing links, youtube, etc. Thank you for what you do.
You're the person I direct my kids to for good info. I avoid rebel scanners who seem to have zero understanding of how botulism works because they encourage water bathing low acid foods and oven canning, or those who put the USDA guidelines down simply because they haven't run newer tests lately. Nothing has changed about how botulism can grow toxins, so the original tests still stand.
I loved your gadget and never knew something like that existed for canning. I have the USDA and the Ball canning books and use them both, they are a fabulous resource. I’m old school when it comes to canning and use my stovetop one, never considered using my InstantPot for canning, but I’m sure this is the future for many newbies. Love your videos.
I'm new but I do it outdoors on a propane burner bc I don't use a stove. It works pretty good, but I got my weight instead of the pressure regulator. I believe it will be a game changer after I watch a few videos. Hopefully it'll save lots of time as expected!
That is awesome! I am pretty sure it is the future as well, but they need to make better models before I much interested in using them as my top choice.
RoseRed is great, isn't she!?! Just as a side note, please don't use your regular InstantPot for Pressure CANNING....it's only a pressure cooker. You need to make sure you have an InstantPot MAX to also be able to can in it. (Wanting to keep you safe). :-)
Dr. Pam, Thanks for all the info. I recently signed up looking to can stuff, mostly interested in meals, but will also branch out into basic stuff. My gardening nor canning skills aren't anywhere near your level, but now unencumbered by work, I am expanding both knowledge and skills like never before. As a retired engineer I appreciate all of the work you do in the couple dozen or so videos I have watched. Whereas people like you research to discover what is, engineers take what is and create what is not. Or an "improved version" of what is,,,,,whatever that means. My career covered repairing computers for the Navy to make sure we drop weapons on the bad guys, not our children, to doing essentially the same thing from an airplane 1 mile up with a 105 howitzer shell and other computer controlled weapons, and my career ended up by making sure your odometer and fuel level were accurate for one of the big 3 auto manufacturers. All of that to summarize my bona fides so when I say "You do NOT speak with forked tongue" hopefully it means something. I don't expect I am saying anything new. I am just a newbie allowing for there isn't enough time in a day to have watched all of your videos. And perhaps point out, strict adherence to the USDA guidelines will always lead to successful results, because I hope I correctly gleaned from your presentation they have taken all known conditions into account. So wherever we live, we can find the correct advice for our set of conditions, including altitude, temperature, processing time and all the rest of it. Oddly, I suspect those same USDA guidelines also cover the conditions of the people at the other end of the spectrum, which conditions they may or may not have read about themselves. Whereas the reverse of that probably isn't true. Experienced people can tell I spent a lifetime in engineering by my proper use of all the weasel words. I am discovering that while we have a 23 quart stovetop canner to cover things like buying large quantities of purchased veggies (we live in Amish country so we have ready access to great stuff) , a smaller electric type would appear to be more useful for those of us canning smaller quantities harvested asynchronously from our gardens, not to mention cooler in the summer kitchen for us barbarians without A/C. Thanks for all you do.
Pam, thank you so much for this and all of your other videos. I'm shocked that people have been kicked out of groups for referring to your videos. I understand that people can make their own decisions about what they'll do, but it seems they shouldn't feel threatened by someone who chooses to follow the rules. Actually, now that I think of it, I can believe that people have been kicked out of groups for talking about safe canning. I use the Nesco canner and dared to say what I found out from Nesco about steam canning (don't do it). I plan to make a video on this topic because so many people use the Nesco for steam canning even though there aren't instructions for it in their manual and even though their support says not to do it. I suspect that I'll get a lot of people unsubscribing from that video. Oh well! Speaking of the Nesco, I'm excited that you'll be testing it. I am sure you will already do this because you'll read instructions, but please use the green valve instead of the black one that comes installed. I reached out to the people listed on the Utah study to see which valve they used when testing the Carey (same as Nesco) and they never responded to me. It would be really nice to know that you are testing using the right valve, because that's so important. I appreciate you, Pam, Keep up the good work!
Thank you so much and I am so glad there are a few of us out there putting out accurate information on canning. I am glad you will do a video on that topic and you probably will loose some subscribers just as I do when I publish videos that are a bit controversial. But if we are in this to do good work, then it doesn't matter! I appreciate your support and I also support you as well.
😂 lol Pam you are “The Iron Canning Lady with a Gadget and you know how to used”. Thanks for share all your knowledge with us. You are a very professional woman with a lot of knowledge humble enough to share.
Hi new subscriber here! I subscribed because of this video! I love my electric canners and I am upset at channels that are badmouthing them. 😞 I have recommended electronic canners to my subscribers and some have bought them and love them too!
Honestly, you earned my trust because of your transparency. If you later determine that you should have done something differently, you say so. Also your science background is hard to dismiss. I appreciate you so much. I always check your channel first. Also, how many times you have answered me, and cheered me on. Thank you, Dr. Cantrell, I mean, Pam ❤️. I love gadgets!
As a Canadian, I take for granted that I can get printed information from my Provincial and Federal Ministries of Agriculture and Food, the old fashioned way, about food preparation and canning, as well as a heritage of cookbooks from reputable companies from the 1940's onward (that echo the availability of electric stoves in the eras). Don't the States have similar sources?
Yes--those are the primary sources I mention in this video. Extensive work has been done over decades by the USDA. Bernardin was listed as a primary source from Canada.
The one thing about these digital pressure canners that make me nervous, is how do you know when it’s not working properly? Like how do you know the pressure and temperature readings are actually accurate. Over time electronics can fail or give misreadings if no longer calibrated. You can have a temperature reading that you like but in actuality it’s way lower than needed and isn’t safe. That’s why I prefer the old fashioned presto canner. I can test my pressure gauge every so often to ensure it’s calibrated correctly and I can use a giggler if I want extra insurance that the canning is in fact safe.
You and I think alike on this issue. That is exactly what bothers me as well. They are going to have to improve their models before I am totally sold. Love my big Presto stove top pressure canner!
Wondered what was behind the “woman with a gadget” came from! I don care if you dropped out of HS you know your stuff and you are such a wonderful teacher! I don’t understand that!!! I see people posting videos that don’t even have an idea what they are doing,so why are they ridiculing you?! Sounds like they have a green tinge to them! I will always respect your opinions and watch you as much as I can!!! Thank you for sharing your experiences!!
Science. Data. It flabbergasts me anyone can argue with science and data. Thank for all you do, Pam and Jim. You are the best! You address one of my hobbyhorses: the internet provides an equal platforms for all. The expert and the tyro, the ignorant and the knowledgable, the good and the bad, all have equal access. It’s up to us as intelligent consumers, makers, and citizens to winnow the wheat from the chaff. Please keep up your great work!
So well said, Dorothy and I am very grateful for that freedom. Correct and safe winnowing does indeed take knowledge, and that is where the rub is for me! Thanks for your comments.
Keep doing what you are doing, Gadget Girl. One RU-vidr recently mentioned you by name when asserting that digital canners are not safe because the USDA hasn't approved them, yet she has canning videos that do not strictly follow USDA guidelines. BTW, I think many people don't understand that food spoilage and food poisoning isn't necessarily Botulism. I think I'm right is saying that Botulism isn't going to just spontaneously form in your food just because it isn't canned properly. If the Botulism spore isn't in the food when it goes into the jar before processing, it can't turn into the deadly Botulism toxin afterwards. If the spore IS in there when the food goes into the jar, proper canning techniques will kill it.
Thank you again for another informative video. I've only been pressure canning for a couple of months I did the beef stew raw pack method that you do (and from the Ball Blue book) and lined up all my jars and filled with meat in jars that I took out of the dishwasher. By the time I had all the veggies loaded, my jars were really cool on the bottom and my beef broth was at room temperature. I placed these jars in my pressure canner with the water at about 145 degrees and rather than cranking up the heat to high, I've placed it up at about 7 rather than 10 to slowly bring the heat up....also gradually I'm adjusting the heat up to where I usually put it to high to bring the temperature up to develop the big head of air venting. This was the first time that I've lined all my jars up and maybe feel I should do one jar at a time with really hot broth? Could you address temperature considerations in both water bath canning and pressure canning? I noticed in the Mandarin orange video, you basically start everything off at room temperature. Is this ok to do when pressure canning as well? I sometimes feel a bit rushed and a little anxious trying to get everything loaded in each jar, with the correct headspace, ingredients, etc.
You make a very important discovery with this experience. While the jars can be room temperature and raw pack food is never exactly "hot" you do need to heat your broth to boiling before pouring it in the jars. You did the right thing in bringing you canner heat up gradually since everything was a bit cool. Once everything was boiling and if you processed for the right amount of time, then everything is OK. I rarely do one jar at a time off camera. I do what you did and pour the boiling broth in last, wipe the rims and place the lids, and move the jars to the canner.
Good morning Pam, I just watched your new video, and I am so excited to learn more about your research on electric canners! I have 2 of the Nesco multi canners, and have been using them all year for everything. I have not had had any issues. I am very happy to have information from "The Lady With the Gadget"!!! I am anxiously awaiting for your results after testing my canner. Nesco Is a well known household name, that is why I chose these canners. Do not let the naysayers discourage you, please keep doing what you do, many of us value your information on all things!!
Thank you so much. We are not at all discouraged and are unconcerned by any haters. We have too many positive things on our to-do lists to focus on anything negative! I should have our video posted on the Nesco testing results by the end of October.
There’s nothing you can’t do. I really appreciate you sharing your knowledge , experience and recipes. I have background in health sciences, chemistry and culinary degrees. But I’m new to canning. My kids are grown I still work full time and now is my time to learn a skill I’ve been interested in most of my life. I really do appreciate you.
YOU GO GIRL!!! I heard a saying once that I liked. "What someone else thinks of me is none of my business". Just keep swimming, just keep swimming, just keep swimming.
Dr. Pam, Wow, girl, you are the bomb!! I just love your voice and your knowledge. Thank you for all you do for we canners. I consider your info "pure gold".
I would really love to know which group or channel is doing this to Pam. I'm pretty much fine with letting people do what they want on their own little corners of the web, but one thing I will absolutely not countenance is unfairly or untruthfully besmirching the reputation of a person of integrity. That's when the gloves come off and the swearing starts. I try not to swear around Pam because I want her to respect me for my mind, but those motherpluckers are going too far. Damn, I almost slipped and didn't use my vocabulary. "Brigading" is a term that comes to mind. A True Story From My Youth My mom swore like a sailor, with the exception of the f word. Every time she used it, she sounded like a 7th grader swearing for the first time. Anyway, in this, especially, but definitely not exclusively, her parenting style was completely "Don't do as I do, do as I say!" One day I was sitting in our driveway splitting hickory chips for my stepdad. He liked them in smaller pieces than they came in, and I was doing him a solid so he didn't have to waste his valuable time, as well as getting in some practice with the hatchet. (He got polio in Germany during WWII and was a paraplegic, so since the kids were more nimble than he was, it was a better use of resources.) Well, I soon learned not to hold the wood while whacking, and cut my finger. It was a warm summer evening before the advent of air conditioning, so the windows were all open, and Mom and I were only about 20 feet apart, well within speaking range. Herewith is our conversation, verbatim: Patti: "Shit!" Mom: "God damn it, Patti, I thought I told you not to swear!" Patti: "I just hatcheted my finger!" Mom, as she dashes for the door: "Jesus Christ!" I cackle to myself every time I replay this in my mind. Never gets old. Lest you think my mother a completely awful role model, you should know that she had a very well developed vocabulary which she wielded with a rapier wit, and she always made us "look it up in the dictionary/encyclopedia." After spending a half hour or so one evening looking at every word in the S's and most of the C's, just in case, I went to her and admitted defeat- I couldn't find the word psychology in the dictionary. She looked up from cooking dinner with a distracted look and said, "Oh, I forgot to tell you it starts with a silent P." That was almost 60 years ago and I still remember how outraged I was at such a ridiculous thing! A silent P for heaven sakes? Is there no end to their perfidy???
I give them no mind, Patti. I have too many exciting things to think and plan for our channel. There will always be haters. That said, I do feel badly for our community members who are treated badly on other sites. Loved the silent P story!
As someone who with degrees in education and industrial engineering (i.e. operations research), I was delighted to find your channel because I can never have too much data. You just keep right on using that gadget!
Wow, how ignorant of other channels, that they don't understand freedom of "opinion" and if just done in a respectful way, is just that. We all have one, if you don't like mine, keep scrolling! With that said, I came to your channel probably 2 yrs ago from another channel that someone didn't "like" how you did things. So thought , huh, let me go see what's up....while I might do somethings different than you and others, I LOVE your channel and content. But guess what, I do things different than many others channels, and its MY kitchen and MY family. I simply watch and take what I want and leave what I dont. I don't understand this persecution of others!!!!
I love and appreciate your knowledge and scientific perspective on home preserving. You explain it and make it understandable as to why things are done a specific way. Thank you for sharing your knowledge. I watch all kinds of canning videos and take the good from them and ignore the bad. It’s a shame that people are being kicked off because they mention you we need to all come together and learn from each other. I love your “Gadgets”, I never knew something like that existed. I’m a Homeschool mom and that video made a great science project for my son to look into.
YES! This is my happy place kind of video. I have 2 All American canners and had the Presto Aluminum canner which I never got along with (me and the seal did not see eye to eye). But, we have a glass top stove, who I also have a Love/Hate relationship with. So, quick canning in my kitchen was stymied. The Instant Pot max was too pricey and small and the Presto Electric canner was not in my future. THEN I saw the NESCO for an awesome price 2 weeks ago. What a great piece of equipment. It has already been used to can dozens of jars of food. I am all about safe canning and I have no doubt that these new family of canners will encourage people to be more engaged with their food without being afraid of going wrong I LOVE YOUR CHANNEL and I love you videos.
Love your adventures with canning. You have some really good equipment. We should be finished with the Nesco testing and have the video out by the end of October. Thanks for your comments
Thank you for all of your hard work that it takes to provide us with such useful information. I was thrilled to find your channel. I regret not getting a lot of this information from my mother and grandmothers before they passed. I am so glad that I found you. I get information from others too, but I really enjoy watching your channel. I just want you to know how much you are appreciated. ❤
I am so pleased that our videos are useful to you. You are not alone in regretting not learning something from our mothers or grandmothers while we could. But we can learn on our own and then pass it on!
I got out of a canning fb group because Administrator said the instant pot max is not good for canning and she posted another pressure canner as an affiliate in a private group which is a not allowed with Amazon. That is huge rule breaking. I suggested your videos but I left because I cannot stand dishonest people.
