Hi Pam, good demo and explanation, however to do a true analysis, wouldn't you have to run a complete dry pressure canning test with your temperature probe INSIDE one of the jars? I'd be super interested in seeing the result of that experiment! Approaching it without any bias, just testing like you did with your Nesco when you first got it. How hot does it get and how long does it stay in the kill zone when dry pressure canning potatoes... Thanks for all you and Jim do! :)
I can not find any actual testing results on this - only recommendations, 'may be' dangerous, etc. However, there seem to be many people who use this method and have for years or even generations, and who consume the food preserved this way. So there seems to be evidence in their experience to indicate it is a safe method if done correctly. I cannot find any results to the contrary, so Pam, perhaps you would be the first! (I'm not saying there aren't any testing results, only that I couldn't find any, so if someone else can, please share!)
EXCELLENT EXPLANATION!!! I've never done dry canning - even though it would be easier & quicker - probably because I never saw my mother or grandmother doing that. But your experiment was a great reason for using a liquid!
This is one reason why I love your channel. Safety first ! Put them to shame , never ever just take someone’s word for something. Do your own research! And since you have the proper background for teaching , I love the science experiments! ❤️
Pam, I love watching you explain the science behind canning. There are people who are terrified of home canning. I have read that home canning, if done as the instructions suggest, which is actually a simple process if you understand the procedures, is much safer than store-bought food products. Have you heard anything about that?
What about the raw meat we cram into a jar and don't add any liquid? I NEVER dry can, but I am curious. Sometimes there is just a minimal amount of liquid that comes out of the meat, so it is not surrounding the entire amount of meat.
I wondered about that as well. I always do a cold pack of my meat in this way. No liquid to the chicken or beef and in fact Pam has done a video with the chicken and she didn't use water. I wonder why it's ok with meat but not veggies.
I've never dry canned anything but have to admit I have canned red potatoes with the skin on after a thorough scrubbing. Starting to think about throwing them out and starting again.
Thank you for your video. When I first saw the title I thought "oh no, Pam has gone and done rogue canning!". I was relieved to know you did not. I have a question about your canner. How do you control the amount of pressure, 5 -10-15 pounds pressure?
QUICK QUESTION....did you let the canner pressure down on its own.... or did you release the pressure right away so you could take jars out??? I want to can some potatoes soon... thank you
Thank you for making this video! I alway cring when I pass those videos on dry canning. One woman on her dry canning video snapped at her viewers and said, "to all you canning çops out there, its my kitchen so I do things my way!" Whew! The problem is this, when you video and release it publicly your no longer in "your" kitchen, your in possibly thousands of kitchens. I wouldnt want to have the lives of others on my hands. Thank you for sticking to the methods that are proven and tried! I'm glad your out there!
I’m so glad you covered this!!! I have left so many FB canning groups for this very subject. Someone will say it’s Acceptable and they have been doing it for a long time and then there’s young new canners that get so excited to do it also. I argued until I was sick and just decided I had to opt out of the group. Never have had any subject enrage me so darn quickly! Good job to you!!
Sorry, but I'm still on the fence. When you open an oven door, all the heat that is inside rises out of the oven. Fast. That allowed you to do the hand test and not feel much heat. With the oven door staying shut, that heat stays inside. If you had a large enough oven, I guarantee you could not stay inside with the door closed. Possibly the moister from the potatoes that you find in the bottom of the jar after dry canning is enough to cause steam to transfer the heat. Steam is a darn good median for heat transfer. You are correct that water transfers heat better than air but as a retired fireman, I can attest that air also transfers heat. And dang well! Thanks for a good video. Going to subscribe and keep checking to see what others may come up with in the comments. Thanks!
Right. Mine whether i like it or not steams inside the jar and leaves a couple of inches of liquid in the bottom anyway…i mean the potatoes do contain water. I’d also like an explanation of the number of Amish botulism deaths…as they waterbath EVERYTHING. One of these days you all might not have access to electricity and you’ll have to resort to Amish ways. I bought a presto digital canner and LOVE it! It’s larger than the one in this video. HIGHLY RECOMMEND!!!
Hello, I am a new canner and I really enjoy watching your videos you’ve taught me so much. But I was hoping you could help me out with a question I was going to dry pack potatoes and I got them already seasoned and tossed with butter but then I saw this video and changed my mind so I decided to cover them with hot water they processed great and all the jars sealed well but now I am questioning if this was safe I mean with the butter and the water I have tasted them and they are great but will they be shelfstable with the butter and water I’m just not sure I hate to throw them away please help🙏🥰
@@rats2themoon which Amish exactly are you talking about when you say that they only water bath can? Our Amish neighbors use both water bath canners and pressure canners- and have for generations.
by the way steam also kills any bacteria no only using water. bacteria only grows if is oxygen present and when it happen is because the jars are not seal or have a false seal.
Can you explain why it’s OK to dry can chicken, commonly referred to as “ugly chicken?“ I am going to be doing chicken again and looked up USDA guidelines, which OK dry canning chicken. I do understand. It makes its own broth during the cooking process inside the canner, whereas potatoes don’t produce any liquid. Is that the difference?
Pam, as a new person to canning, I want to thank you for teaching us not only the what, but the why for the processes necessary for successful canning. I have learned so much for you!
Hi Pam this is a great video! I cannot tell you how many times I’ve seen people dry canning and they sound very persuasive but I have never been tempted. When I started out pressure canning I was so lucky to come across you and learned about usda guidelines - I’m in the UK. Thank goodness I did or who knows how sick I may have made my family. Thank you so very much❤
Thank you again for your scientific viewpoint. Of course wet heat and dry heat are different. Anyone that has been to both Florida and Arizona can tell you that they feel completely different at 80° F.
Amen! 👏👏👏I’m in Az and I die when traveling to states that are high in humidity but temp isn’t as hot as the Arizona temps get! I’ll take dry heat over humidity any day! So your comment is an excellent example how it effect in evaluating the difference in dry canning and wet canning! ❤
I experience the very high humidity here in Southeast Missouri (15 miles from the Arkansas border) The air in the summers here seem to be ‘heavy’ in that it can be labor intensive to breath compared to low humidity. It’s hard for me to explain. When we travel to areas that have low humidity in the summer, the temperature is high but it feels about 10 degrees cooler than here at home. Btw, in the early 1900’s this entire region was a swamp. I’ve often wondered if that was a big part of the reason, as to why the humidity is so high here. BUT, it’s prime land for farmers to have good harvest (until last growing season).
@marjoriedanley6131 We lived in Florida for a few years, then moved to the Midwest during a heatwave and drought period. I agree, even the Midwest is hot and humid during the summer, but there was enough less humidity that I was quite comfortable outside despite the heatwave that everyone else who was local found so insufferable.
What would be interesting would be to get another gizmo. In one jar, put dry potatoes with the point of the gizmo inside a potato. In another jar, wet pack, with the gizmo in one of the potatoes, then can them in the same canner and then compare the results..... Not that you should buy another gizmo, but it would be an interesting experiment. I've seen people can potatoes with skins, put dry beans into a jar with water to can, process milk in a jar.... there are all KINDS fo scary things going on. I am so thankful to both of you for your dedication and hard work. May the New Year be full of blessings for your and yours!
I don't even want to think about that! I don't do food testing and am very happy to follow the USDA and others like Ball and the state extension offices who have the kitchens and equipment for proper testing.
I would trust the science behind the canning. Other research done by Ball validates the information done by the USDA. Other parts of the government, not so much.
I’d love to see what your temperature probe says! I would love to see that. That would be so interesting and I think it would give a much more accurate answer. Please do that for a dry canning test! 🙏🙏🙏🙏
I do not care for the flavor of canned potatoes. I now pressure can the potatoes, with filtered water in the jar of course, but I add 2 tbsp of organic lemon juice to quarts and 1 tbsp to pints. And yes, good salt. ;D The flavor of the potatoes are "normal" instead of the flavor they tend to get when canned. I found the same true for canning meats. They are still properly pressure-canned, just with a little acid to keep their flavors very good. Thank you for the reason to not dry-can. I never tried it. I would think the potatoes would also turn very dark, besides not be properly canned.
Stagnant air is an insulator and does not transfer much heat. That’s how the insulation in your home walls work. The fiberglass, foam, etc keeps the air from moving and transferring temperature. It also is the same stagnant air in your blankets and clothes, it stops the air from moving. The stagnant air inside the jar is insulating the potatoes. Excellent video.
People are going to do what they do. As for me and my house, we do things the “approved as safe” ways. I am leery of eating home canned food from others because of all the rebel canning being done.
This is a great explanation! I always wondered why, when we moved to Texas from Colorado, folks here would say “oh that’s a dry heat, wait until summer in south TX!” I thought “isn’t 90 degrees the same 90 degrees anywhere??” I understand now why people say that!
When I think of the ways I canned in the 1950's and 1960's I say a silent prayerful thank-you that God took care of children and fools. I only had a couple of exploded jars, and I didn't kill us, by God's grace and mercy! I oven canned, I oven sterilized, and I thought my granny knew it all!
Thank you so much for this video. I purchased the Nesco canner on your recommendation and have used it twice and I’m so thankful that you’ve made this video using the Nesco. I really appreciate it. Best wishes and blessings to you and your hubby.
I purchased 1 and used it and loved it, purchased another one, loved it, but i dropped the inside pan and it is out of round, so i just purchased another one and will can 100 lbs of meat this weekend. i also, have 65 lbs of potatoes to can....
For pints (there's only 2 of us) my Instant Pot Max is fantastic. For quart jars, I have a Nesco and a Presto stove-top canner. I'm loving all the goodies I'm putting up. What I don't can, I dehydrate. Preparedness matters!
I was in the market for a pressure canner this summer after a bad storm took our electricity and I lost food in my freezer. I had always been scared to pressure can. I found the video Pam did on the carey canner. I was hooked. I ordered one the same day. I love it.
Do you test your Nesco periodically for safety, much like gauges are tested annually? Can you put this on your to do list? Test the Nesco after 1 year of use?
Perfectly understandable explanation! I greatly appreciate your taking the time to present such an excellent demonstration. Hopefully, it will stop some dangerous practices.
Bravo! Bravo, Standing Ovation!! 👏🏼🎉👏🏼👍🏼❤️. This is the best explanation of heat transfer I have heard. Hopefully those that NEED to hear this will…and begin to can things safely, especially if they are demonstrating how to can on RU-vid! Great job Pam & Jim 👏🏼👏🏼
Brilliant!. But..the US is over the top with 'Germ Theory'. I love the true science for sure. About starchy potatoes canned...here is how I avoid any starch/milky water in my canned potatoes. Rinse, rinse, rinse and rinse again every 20 mins. Put in a large bowl making sure the potatoes are covered with water over night and you know what come next right? Yes, rinse, rinse, rinse and rinse again. This will remove all the starch. The final canned product is fabulous..no milky starch at all. Also the best potatoes to use for canning are, white, red, yams and sweet potatoes. Russet potatoes dont do well at all.
I was curious about the starch and I know rinsing and soaking is the method for French. But canning potatoes has been so controversial. I’m so glad I saw this video and your comment. I’m new to canning and want to can potatoes. I’m afraid they will be mushy. Do they come out mushy? Or do they keep their integrity. I don’t expect them to be crunchy. I’m concerned about it because of how the potatoes are cooked before going into the jar them cooked again in the jar. Do you have any wisdom on this. Thank you and grateful.
Thank you so much for helping people to understand the concept of heat transfer in air vs. water. Another way to look at this concept relates to cooling rather than heating. Take two identical pots with identical amounts of water in them and heat both till they reach a specified temperature (in food safety class we used 150 degrees, but you could bring it all the way up to a boil). Remove both pots from the heat source and record the temperature of each one. Leave one pot the counter top and place the other in a sink or large container filled with ice water at least equal to the level of the water in the pot. Stir the water in the pots every two minutes and record the time and temperature. Note the amount of time it takes for the water in the pot to get back down to a specified level (70 degrees for food safety classes). Students will be surprised at the time difference between air cooling vs. water cooling. People who work in food service and have taken a safe food handling certification class know that there are specific time and temperature regulations for the safe cooling foods that are going to be placed in the refrigerator. One of the recommended ways to safely cool hot foods is to place the hot food in a container inside a larger container or sink filled with ice water and to stir the food until it reaches 70 degrees. Like safe food thawing, cooling protocols also important to minimize the time a product is in the temperature danger zone. Here is a link on safe food cooling protocols regarding cooling hot foods that could be an interesting topic for a future video: extension.umn.edu/food-service-industry/what-risk-cooling-hot-food Many thanks to you and Jim for your excellent work promoting safe food handling.
I don’t know all the scientific stuff involved in canning potatoes; I can tell you what has worked beautifully for us. My husband washes them cuts them into chunks coats them with a little oil. Put them in jars with your lids and rings pressure cans them for the amount of time per size of jar. Does NOT put water in the jars. They turn out perfect. Ps some he peels some he doesn’t.
@@sassyherbgardener7154canning police are you, the Amish have been canning long before the FDA ever started, you are more likely to get sick from eating in a restaurant than eating dry canned potatoes
@@lorettamargaret2243 I just delivered 10 dozen canning jars to one of my Amish neighbors (I collected them from folks in town after posting a want ad on social media- because one of her daughters is getting married next month- she doesn't drive or have internet- I do, so I was helping her out). I asked her if "the Amish" dry can their food. She looked at me like I was stupid, lol. So, not sure which Amish you are referring to but I can assure you, "all" Amish do not dry can their food.
Well, I did what I had to do. Thank God I didn't have too many jars of potatoes. But this water air test wasn't hard for me to understand. So thank you Pam! The empty jars only took up half a rack in my dishwasher. ❤️
I had tried it with 3 pints. Potato’s are in the trash and jars in the dishwasher. Thank you for this video. I’ve also searched Amazon for the book you held up and it’s now on the way. Thanks again.
I completely agree with everything you have shown us. A Canadian canner I watch pressure caned dry blanched potatoes. I found the information from her interesting.
Actually 240 degree steam inside the jar is how they cook, the potatoes give off water and the 240 degree glass inside the canner heats the steam which kills all living organisms. The conventional way is definitely the safest.
Im no scientist BUT this IS a scientific question Pam. Pressure canning is based on raising heat to higher temperature via STEAM created inside a sealed vessel right? Putting your hand in a dry oven without steam doesnt replicate whats going on with the PHYSICS involved with steam under pressure. To REALLY know how hot the air gets inside avjar of dry potatoes in a pressure canner with steam, wouldnt you have to test it INSIDE the pressure canner? Ambient air will never be as hot in an oven as under pressure surrounded by hot steam under pressure. Im truly curious bc potatoes canned in water are terrible tasting. lol.
Thank you. Your heat demonstration convinced me that dry canning was dangerous. I have to admit that the visual of dry canned potatoes was tempting.before I watched your video.
I keep seeing people using the word science like it's synonymous with fact. Science is for the most part theory. The very basic fundamental forces of the universe are not understood, so there's more to learn than already leared. A lot of the rules we use to prepare food were written in a time where the science wasn't as good. Also I know of a lot of theories that became common that were bad science. I'd like to see better science applied to modern food preparation. Maybe someone here one of your fans has the money or facilities to do the proper kind of studies on these recipes. I've worked in virology labs and I've observed studies done on various medium's. The scientists and techs use autoclaves at a low of 140⁰ F to a high of 280⁰F to sterilize some of the equipment. Granted it usually glass or stainless steel and designed for these conditions. In my industry I know a lot of our equipment is rated at 70%-80% of the maximum for average use so there might be ranges in question for canning temps. Also if the jar was a solid mass of a potato it's not going to work as well as petite diced potatoes.
I would have preferred to ask this privately but I don't know how. Regarding wiping jar rims - It concerns me that I have never seen any canning instructor rotate the cloth they use to wipe the rims of jars before putting the lids on. Why is debris or grease picked up from one jar not transferred to another if the cloth isn't moved to a "clean" spot? I just don't understand that and I seem to be the only one (I know OF at least) who does it.
Thank you for teaching the proper way. I’ve watched a few of those rebel canners, it makes me cringe! I was actually booted from a couple groups for speaking my mind. 🤷♀️
@@Overhill_Farm I interpreted Sandra's comment meant safe canners are best to stay off the rebel groups because those methods are taking risks with their loved ones.
I thought you did a video on the electric canners, and you were not satisfied with their safety, Am I not remembering correctly or do you trust the Nesco, not the others? Love your work!!
My son loves your videos and you are known as GramPam in our house. He recognized your kitchen counter in the video thumbnail and would not let me scroll past without watching this video first. He can’t read yet.
I was in the process of dry canning garden potatoes for the first time but while watching your vid, I shut off the stove, removed the jars from the pressure cooker, and added boiling water. It's not worth the risk of killing my family for an "improved" canned potato.
Thank you so much for this. I keep telling people how dangerous it is, and the worst I have seen is dry canning potatoes with the actual skins on! Too many make canning vids with no experience, and I have also seen canning videos of people trying to sound competent while (lying to their viewers) while pressure canning by filling up the canner with water to the top!
How about you send me a link (so I know you have researched, because I’ve already read it) how many cases of B there have been in recent years, how many are food born, and even better not linked to commercial foods. You will find out as I did there are possibly 1-2. Maybe. And those aren’t deaths. Those are cases. Go ahead.
If you want to think about radiation vs convection, It takes 10 minutes to boil a 1lb chicken breast to an internal temp of 165F versus over one hour to bake (the lowest temp I could find was for smoking at 225F and 1lb takes an hour just to cook at that temp) Air is ridiculously inefficient by comparison to water. Oil itself is even about 4xs less efficient than water and frying food at 350F takes a quarter of the time that baking it does. So how can someone expect dry canning to work? I saw a thing on Facebook today about oven canning chicken at 250F for 4 hours. I'm honestly not sure that it would be cooked (165F) all the way, let alone get up to 240F.
Well said, thanks for this video. I've been canning potatoes for over 50 years. And I'll just stick with the way I've always done it, with no fails, ever. Use liquid! If you do it right you won't get a lot of sediment in your jars btw.
Agree. Mine looked great too for the first year. Like all home pressure canned vegetables, they lose their hold over time. Mine did because I didn’t like the taste of them. And didn’t use them. Kept them in case we had a society breakdown. Never happened so never ate them. Exactly like industrial canned potatoes; absolutely disgusting! 😂 At least I know if one follows the correct recipe/process, the food is safe. But IMO, fresh is best! I do follow Ball tested recipe for pressure canned beef stew base though. Hot packed. Only time I use potatoes or carrots from a jar. As an emergency quick meal. I’m lucky to live in a climate where I can store properly cured potatoes until they’re used for planting next season. Or make and freeze mashed potatoes to save space. I don’t even like powdered freeze dried potatoes! I remember visiting a friend’s house as a child having to endure For Mash Get Smash potatoes, tinned carrots and Bisto gravy 🤢 😂
I’m glad I found your channel when I started to consider seriously to learn home canning. I had no idea before that the process needed to be so strict and specific to ensure safety. I’m happy I didn’t even attempt this before getting to your channel. Botulism is a scary thing. It’s scarier to know I could have unknowingly been learning from people who promote unsafe practices. Thanks for staying true and I appreciate the way you explain things ❤
Thank you Pam! You had me at, “what’s the difference between this and oven canning?” I’m a bit of a newbie to this and have done potatoes without the liquid. Won’t be doing that again! Can you tell me why raw pack canning is ok with meats (ie ugly chicken)? Is it because meat produces its own liquid? Thanks for the help! Appreciate all you do for us.
Yes, the NCHP guide says that there is enough liquid in raw *poultry* to cover it as it cooks. It also specifically states there is NOT enough natural moisture in the cuts of beef/pork/lamb etc to cover most of the meat if raw packed, therefore they recommend cooking red meat and pork to rare, then covering in water/broth/tomato juice for canning.
I've made the "ugly" meats w/out water and glad I haven't done much of them. Adding the water is recommended by the USDA and another canning site said to add water to the head space because the "water" that cooks out of the meat is only displacing the meat volume. BTW I've had to re-think the ugly meats anyway because they come out dry. Hope that helps.
I can tell you one thing you can put me in a dry sauna for an hour at 250° and I'll break a sweat and be fine. You put me in a wet sana. I won't last 2 minutes i'ts too hot. I can't breathe.
Thank you for teaching safe ways to do this AND for explaining the science. I didn't get to learn from my mom and was too young when Grandma would can - though I LOVED watching her. The help your videos have given me is immeasurable!!!! I can be prone to worry/fear of making errors that would harm my family. Learning from you helps me have the courage to can....I have canned ground beef, green beans, potatoes, strawberry jam and made ghee all because of your lessons!!!! Thank you!!!!!! God bless you and your family!!!!!!!!
Great video ! Off topic but could you make a video on why electric canners are”safe”? Couldn’t the digital readings and possible surges (being electric ) fail ? How do you know if it was canned at the proper pressure and time then ?
It seems to me that your testing might be a little faulty - not saying that the conclusions aren’t valid. To carry your testing further: if you were to immerse yourself in 100 degree F water, it would probably feel good and relaxing. However, if you go outside and it is 100 degrees F, it very quickly becomes intolerable. Ah, but you say that it is the humidity, thus water, that makes the air temperature intolerable. If you live in a place with almost no humidity (a dry heat) the heat still becomes intolerable. When you put your hand in the oven, there was an influx of cool air that entered with your hand. As a previous commenter advised, I also would like to see the results of testing when you put the heat sensor in the jar. Please do this as I love watching your scientific testing.
What always gets me is all the comments on these videos. They say oh thank you so much for showing me this. It’s wonderful. I didn’t know you could do this. And I’m so happy that you can. I cannot believe that there are people out there that gullible. That people would not even do their own investigation. That they would just do something that could jeopardize their family and friends just because they saw somebody else do it. How lazy and irresponsible.
I am a bit disappointed, because when you are preparing the potatoes for canning, you're using water and the potatoes that go into the jar aren't dry. Potatoes contain water and the damp potatoes are going to create steam just like the canner....although it may take longer time. I would like to see further experimentation taking this into account. Like using a thermometer inside the jar.
The science between types of heat and types of heat transfer is so interesting. My father was an engineer & one machine he used regularly was a vacuum furnace. Image a large furnace where a piece of high priced titanium part was placed, then all the air pumped out to make a vacuum, then heat was created strictly through infrared (like the heat you feel from a fire). The part would get heated directly from the glowing elements and no air transfer. It would take days for the part to cool down until the air is let back in. Fascinating!
As the potatoes in the jar in the pressure canner cook, they make their own juice from the water in the potatoes. That water then gets heated into steam. The steam is hot enough to kill any botulism spores, as long as you keep it that temperature for long enough.
Excellent content, I wish more people would consider the science in home food preparation. Personally I didn’t like my canned potatoes but perhaps it was the variety of potato. I keep potatoes in cold storage. I will be freeze drying them in the next month so hopefully no waste and sprouted potatoes.
I understand what you are saying, however what does the 10 pounds of pressure for the time the recipe tells us do? It is considerably longer than putting your hand in an oven. When did people start the dry canning method? Is it new or an old method?
Before I found you I followed several canning videos, unfortunately I have wasted food and that really bothers me. I am throwing out about 3 cases of potatoes both canned in water with skin on and dry canned without water. Jars and all! Hard lesson to learn but better safe than sorry! Thank you for being a source we can trust. :)
Please don't throw your jars away too! Just dump the food, then sterilize the jar before using it to can again! Glass cannot "absorb" the bad germs. It will be fine to use again. I'm pretty sure Pam would agree to that..... hopefully she'll chime in if not.
there is no reason to throw away your food. Even if all of it is contaminated with botulism toxin, it can easily be made safe by heating the food to boiling for a minimum of 5 minutes (10 to be certain). The toxin quickly denatures from heat and is rendered safe. Please google this before you throw away your food. Both the vegetative bacteria and the toxin are easily destroyed with heat above 80 c. Just boil for 10 minutes and you are safe to eat all of that food that you prepared. It is only the dormant spore that is not killed at 100c and thus must be subjected to pressure which increases the boiling point of water.
If you want dry preserved potatoes you can blanch and then freeze them and fry or roast them from frozen this way they come out really nice. Thanks for your scientific explanation!
The USDA website explains why it’s unsafe to dry can. It states bacteria and spores can live longer in dry hot air vs. liquid. Botulism can’t be seen, tasted or smelled. I don’t have a lab and years of testing, but they do and I just would not chance it. So I don’t see the need for Pam to test the heat level inside a dry canned jar of spuds vs. a liquid. She wouldn’t have a way to prove it killed bacteria and spores more efficiently with either method as that is all done in a lab. Plus if botulism did set in either jar, what length of time would that be?-another crystal ball question. Hands down going with the USDA scientist on this. How does anyone know if someone died in the past by dry canning? I’m sure it’s something that is not shouted from the roof tops-“Hey everybody Elmer died from my dry canned potatoes!” They would be too embarrassed that the old family recipe killed somebody. 😅 I can just imagine everyone sitting at the dinner table after consuming questionable canned goods waiting to see who will drop first. Not worth the argument. What in the store today that is dry canned? I can’t think of anything and there must be a reason for it.
Question - if they tested it in their lab, where are the test results? Even Pam stated that boiling for 10 minutes after opening a jar would kill any botulism spores... so... just how hot des the dry food get internally when pressure canned for 40 minutes? are we in the kill zone? How can we know? Very few people have the equipment or know-how to test and no test results have been posted that I can find anyway.
@@dorie2024 I believe there is no need. I believe the results would be inconsistent with each batch because of air space. Ask Pam if she can even use her temp monitor in a dry environment. I’m not sure I ever heard her say botulism spores can be killed off after opening 🤔. And then again, how would I know or her? We have no labs. I can imagine the USDA doesn’t post such tests because they don’t advocate to use dry canning. Lol, I’m not trusting dry canning anyways, it looks gross. I’m really not sure what the big deal is about just adding liquid. Is the taste that much different to take the risk? Again😅, I would never buy canned potatoes in a store much less can them at home. Much easier to store in root cellar or freezer.
I listen to you and always trust your science. Thanks for all the work you put into all your videos. You only want people to be safe and healthy. You and Jim seem to care more for other people than they care about themselves. Thanks again
That wasn't science. That was her sticking her hand in an open oven and her putting her hand in a pot of water. It was a false equivalency. Her babbling about heat and energy was just that...babbling. It's the object that is being heated that has to reach the desired temperature to eliminate the bacteria. It doesn't make a difference how it gets there. Dry canning should only be done with a pressure canner, (which she uses) and the process takes longer, using higher temperatures. It's actually similar to the process of making powdered eggs and milk, but that is superheated almost instantaneously instead of in a canner.
Thanks so much Rose. I am now educated on the correct way to can potatoes. I was going to try dry canning until I saw this. I came to check what you say as I trust (before I did it) your scientific knowledge. This difference is so slight, by not dry canning, why would anyone risk preserving unsafe food not to mention how you would feel if you knew you "accidently" made someone sick.
I stumbled upon a lady on RU-vid (who had a lot of followers might I add) who was recommending …WATER BATHING CANNING POTATOES… I read all the viewer comments , and most people were ‘so happy that they were able to waterbath potatoes as they didn’t have a pressure canner’ and were planning to waterbath potato’s from now on. I was so upset about it that I even woke up during the night thinking about it…Thank goodness there are the Pam and Jims on RU-vid as well, and I only hope that these beginner canners, who are being taught extremely dangerous canning, somehow find their way to you… Thanks as always. Karen in Australia xo
They water bath can exclusively in Europe 😲, setting themselves up for.... Nothing. They're completely fine. So were the thousands of other canners before the pressure canner was invented.
@@dreamingfool2I was just going to say something similar. It’s entirely American-centric to believe in pressure canning only. Most people in the world have no access and yet have canned all through history.
@@dreamingfool2 Do a web search of "botulim rates in Europe from home canning". You will learn a lot. They are not "fine". Rates are higher there than in N.America, and not all countries are required to report their rates.
Hi Pam, love the demonstration! I'm sure some people would ask you to test dry canning potatoes with your gadget, but the rest of us know better than to even think about it!🤣❤
It concerns me to think how many people are possibly serving dry canned potatoes to friends and neighbors in potato salad, or other dishes at potlucks, or even as dinner guests. 😮 Now, some supposed lab testing is going around, to “prove” their safety. The potatoes were tested for botulism, not safe canning temperatures. I said, ‘good for you, your potatoes had no botulism spores. That doesn’t mean the next batch won’t! Thank you for your science. I’d rather not play roulette.
I so appreciate your videos and explanations! I alwach your video before I start a canning session, it/ you always remind me to not be sloppy or take short cuts. I really appreciate that! It really helps me say my prayers and do the best job I can for my family and my self. Thank you and Jim for all you put into making these wonderful videos! God Bless!
Great information. I am looking at the electric pressure cookers. Do you have a favorite? I have the stove top one and do alot with that just wondering.
I questioned the “Grow and Preserve” lady about her dry canning potatoes and she was not kind about it. If anyone wonders about not using water, think about running your car without fluid in the radiator. Yes there have been a few engines that were air cooled, but they are very small and simple like lawn mowers. Air cooled car engines were a commercial failure.
Pam & Jim, Thank You so much for your instructional/Informational videos! I confess that I was tempted to try dry canning, because the sweet potatoes I did looked like mush. But you've saved me from the dark side and I have learned my lesson! Love your videos. Thank you again.
Absolutely phenomenal video! I belong to a few canning groups in the land of FB and you wouldn't believe how many people provide so much misinformation! I am definitely not a rebel canner and have been canning since I was a child. When I am in those groups and a new canner comes in to ask questions, I always send them to your channel because you explain canning in great detail. Too many people don't follow the home preservation guidelines for canning and they try to "teach" new canners to more or less jump in feet first without doing any research, reading books, watching videos and more. I greatly appreciate how you teach and add the science into it.
Well I'm not so sure about the primacy of 'science'. If covid taught us anything it's that 'science' can be bought. Oh, and that scientists can be so un-scientific as to exclude differing VALID views. But you're certainly entitled to your opinion.
I really appreciated this controversial video. I had inquired about this in a fb group. Some were for and some were against…lol…and it wasn’t even my question! I had new, baby sized gold potatoes. Because they were so small, I was not sure if I had to peel them because they were so thin skinned…and tiny. At the time, I was having mobility issues and couldn’t see myself peeling for that long. I never did can them. We had several different kinds of potato salads for lunch or dinner. I don’t think that well meaning individuals are aware of how vulnerable we newbie canners are as we read, watch videos, and listen to an over abundance of experienced canners…and we have tons of questions with nowhere to turn for answers that would keep us safe…aside from well intentioned internet groups. My mother and aunt never learned from my grandmother who died at an early age. So, it was a skill lost. I think that a lot of us fall into a category that is similar. We want to learn more about how to do things, but are at a loss. I say all of this to thank you for subbing for the grandmother who I never knew. You are way too young for that…but I sure do appreciate you.😊
I have not seen a tested recipe for potatoes and green beans together. We have done a video on using home canned potatoes: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-MUA3TFzs4DU.html
I came here looking for this comment. I was going to try it based on her experience. Now I’m not sure, but several channels I watch use this method now.
I totally appreciate what you’re doing, and having watched and read Diane’s research, have been dry ‘packing’ my potatoes to can. Unfortunately, I no longer have faith in ANY government agencies - THEY are NOT looking out for our wellbeing, and haven’t been for a very long time 😞.
Yes, air and water conduct heat differently. That's why a day with an air temperature of 55F doesn't feel all that cold, but jump into a lake where the water is 55F and you'll risk hypothermia. Water at that temperature feels freezing, but as air temperature it's completely different. Temperature conducted through water is more intense whether hot or cold. A cup of tea at 105F would be too hot to drink, but as the air temperature in Las Vegas it wouldn't bother most people there.
Thank you so much for the scientific explanation for canning. I’m 71 and have canned since I was in grade school. Learning from my mom and grandmother. They always practiced very safe canning and I have followed their teachings to the “T”. I love the mechanics of how things are done and why and you explain things so well. I truly hope many who are not practicing safe canning watch your channel and get it right before someone is seriously harmed or die!!! Thanks again Pam😊
I nearly did not view this video because I read the title as advocating dry canning. I was surprised that your content was to the contrary and I was relieved.
