You are a TRUE blessing to the canning community! Your wealth of knowledge combined with your stubborn quest for detailed information & your clear, concise delivery of such are invaluable. I greatly appreciate all the time & work you (& your hubby!) put into these tests & videos. I know that beginning canners will benefit from all your efforts for years to come. ♥️. Thank you!

Please adopt me, your the best mom ever. You’ve taught me so much on how to take care of my family. Your a Great Role Model.

Your willingness to share your vast education, scientific studies and “gadgets” makes for a better and safer canning experience and food preservation . Thank you for giving of your time!

Hmmmm. that is funny that you are doing that with the times. I ignored what it says in the books because meat is meat. Whether it is alot of meat of a little. So I increased my times on my own. God Bless you for your brilliant mind and science background! Thank you so much for all you are doing!!!

Thanks so much for this video. I'm a retired dentist, so I performed spore tests along with instruments packaged with chemical indicators, and the sterilizer (autoclave) name/load number/staff member was documented in logs, required by federal/state regulations. In my opinion, these electric canners, which are not built to the engineering/manufacturing standards as autoclaves which cost thousands of dollars, I would want to do data analysis in every single load. But, that's just me as a dentist speaking, along with input from my electrical engineer husband. One load could run perfectly fine, but you might have a failure in the next load and be totally unaware. I have an All American 925 canner (that I use on my gas stove) and I always have an audible signal with the giggler which allows me to monitor pressure (thus temperature) inside the canner the entire process. I always use 90/75 minute meat processing times as well as following the consistency rules. I appreciate your videos and the thoughtfulness in your explanations of safe canning practices. I have canned several hundred quarts over the past few months, thanks in large part to your excellent tutorage! Pam, you and Jim are very appreciated! You are a gift to us all!

Omg Pam all I can say Is I love you. You really go the extra mile to help people. I sure hope you are teaching someone in your family to take over so whenever you decide on not making anymore KZfaq video’s they can continue your legacy. You truly are an unbelievable. 😘

With all of my low acid foods, I have always done 5 minutes more time than the recipes and recommendations. I trust the labs, but I also like that extra ounce of security when it comes to keeping my family safe.

" So Easy to Preserve" is a book put out by the Cooperative Extension at The University Of Georgia. Their instructions for canning meats has always been 90min for qts and 75min for pints. This book is always my first go to book😁

Thank you for taking the enormous amount of time, food, money and thoughtfulness to do these videos. You are a beautiful soul! Again, thank you!

You know how people say "your the man"? Well, your the woman. Fantastic that your doing this to give us all a better understanding of how safe or not our canning is. Thank you

YES! Thank you so much! You told me that your Nesco testing was coming. You are a woman of your word. There’s so much misinformation out there. It’s a relief to find someone who puts the work in and shows proof. You leave nothing to chance. Please continue your testing. It and you are very much appreciated! 💕

I really wanted one of those electric pressure canners but after reading the reviews I decided to pass. Maybe once they get all the bugs out I will invest in one. Thanks for all your hard work showing us your tests.

Thanks Pam... I appreciate your testing... still will rely on my stove top model... we've been doing testing at the Univ and sadly many of these models just don't make the safety cut... my class started this project as a result of you testing... as we are a single class, we are not allowed to publish any results for liability reasons... Thanks and blessings

Have been afraid to do canning due to botulism. From reading your material,I now feel comfortable with trying it,based on having more knowledge from your videos. Appreciate your evidence based teaching so much,being an RN.

Pam, you really are the "gadget" lady. Science doesn't lie, some KZfaqrs will no doubt have some bad comments, but I bet they won't have any hard science to back them up. I've been on the fence about which electric canner to buy, and since I'm a newbie I think I'll go with the one that has been tested and passed. Thanks for all your hard work. I'm wondering how many lives will be saved because of your videos?

Love the analysis and the sensor. The straw idea to hold the data logger in the middle is a great hack!

So glad you did this. I was taught that if it had meat to use the 90/75 minute. These are the times I've always used. But the example of the kill zone has made me feel very secure about what I have canned. Once again, thank you!!

Remember, I told you, we had to add 30 minutes for the presto to be in the kill zone long enough. I've never used a nesco. As for my pressure canner, if it has meat in it, cooked or raw, I always do 90 minutes, even if the usda or the canning guide say less. I was taught that way, back in the old days, by my Grams. It has always worked beautifully. Im just following the "If it isnt broke, dont fix it" rule.

It doesn't surprise me that the FDA times are not long enough.... I'm glad you challenged it. I know a couple people who are scared to can including myself because of botulism. I hope the FDA sees this video so they can update their recommendations. 💗

I love your testing, especially since I live in Colorado's high altitude.

Red. Thank you and Jim sooooo much for all of the time and attention you are putting into this. It’s so important to all of us. Thank you, thank you, thank you🥰

Anything with meat in pints should be 75 mins and anything with meat in quarts should be 90 mins. I’m surprised the authorities would recommend anything less. Good job getting the info out there.

Thank you Pam and Jim! As always you are my favorite! I've been waiting for these Nesco experiements. Please open a Patreon account so we can contribute to your educational/instructional experiments. I would love to be one of your Patreons. Who knows what other "gadgets" you could come up with?!? You ROCK! 🦋

I’ve always processed quarts for 90 minutes and pints for 75… for all meat or recipes that include meats. I use the presto just like yours and have owned it for 15 years.

God Bless you Rose for going the extra mile and doing this!!!

My Kerr canning guide specifies 75 minutes for pints and 90 minutes for quarts for all meat and poultry products and 100 minutes for both size jars for fish and seafood.

Thank God we have you! I’m sticking with my Presto 23. Period. I don’t need those other fancy machines. I love my presto!!

Thank you so much!As a long time canner,I know the amount of time&knowledge you’ve put into your testing!Even after 5o years of canning I’ve learned some new&valuable tips from you!God Bless you both for caring so much!❤🙏

Thank you Thank you Thank you. You have NO idea how many people who will not get sick because of your ability to educate with facts.

I’ve watched you a lot ,but just recently I thought about buying an electric pressure cooker your videos are so helpful thank you so much

Wow. Thank you for bringing a thorough, comprehensive, and digestible approach to explaining what you are doing, how you are doing it, and why you are doing it. I really appreciated this video

I can’t say enough how much I appreciate your channel! Thank you so much for sharing your knowledge with us regarding safe food preservation. Your testing and research is outstanding.

Thank You Ms Pam! I have the Nesco Canner, and NOW, I think I will be tossing my beans with ham. I would rather lose the product in my 12 jars than to get sick. And, i'm ok with it. Thanks for working hard for us.

Bottom line is that tomato & meat, should be done in the traditional PC to be fully safe. In my case I do them separately, is a matter of versatility. Have sauce, have meat, and I can always mix them at the time I use it. Put it in a pot and cook it. I cannput chicken instead of meat too, as I have canned meat and chicken. Happy canning. 😊

I have remarked the times in my canning books! I trust you and your gadget. 👍🏻 I forgot to share earlier that a couple of weeks ago I verified with Frigidaire that our ceramic/glass top stove is rated for canning! I was overjoyed! I can now use my Presto stove top canner without worry and I use my Nesco on our island countertop. You and your husband are such great resources and so giving of your time and knowledge … and gadgets … data logger and camera! Thank you!!! ♥️

This was a fantastic video. As a Nesco user, I've been waiting for this! Did I understand correctly that all of them passed with pints?

I can't say thank you enough for doing this and keeping our food preservation safe. I'll be changing my processing times in my books! Big red note in the front of my books! Thank you!

I was always told to process meat times. 90 minutes for quarts and 75 minutes for pints. I have been doing this since I learned to can. 18 years.

Thank you so very much! I have the Carey/Nesco and always use 90 minutes for recipes that include meat. I really appreciate all that you do here. Best wishes.

I've done my spaghetti with meat sauces a little thinner than you do and processed for 90 min quarts, and 75 for pints. When things get to viscous, that's when I get a problem. (Like bbq beef/pork/chicken) Although, I have found that I prefer to mix meat into sauce after canning more than the flavor or sauces canned with the meat. It taste like store bought ragu sauce, of which I am not a fan.

You are amazing ! You should let the usda know about your research on this ! You found a flaw ! You are saving lives ! 😘👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻🤗🤗🤗🤗🤗🤗

Thank you for this wonderful information. You are a true blessing to the canning community. Canners need this information. I hope you continue to make these all important videos.

Wow Ms. Pam both of your dedication to these tests for you and all of us is amazing. Thank you for making and showing data to make it safer for us to can. Than you so much!

I am so appreciative for your time doing this process. Just can’t say thank you enough. I will be marking my times in my book to. Blessings to You in helping us to do safe canning. ✝️💟

I would trust you and your knowledge way before I would ever trust a government agency ❤️

I admire your drive and determination. You give us such a wealth of knowledge.

Love you to the moon and back! Love your data and analysis, just marvelous. You are one of a kind. Infinite blessings to you and your husband. You are both very special. Thank you for sharing and teaching us all. I'm in my mid 50's, have come to realized that I have always been a soft prepper... had some tough situations behind me and that preparedness was great greal. A bit over a year came addicted to canning and heavy duty food preservations. I am grateful to you and some other teachers out there. Thank you, and blessings.

Thank you so very much for doing this research!! If I didn’t already love the level of safe canning you teach on your channel, this would have convinced me!! You.....”Woman with a Gadget” you!!

I have always done quarts for 90 mins and pints for 75 mins! I just thought that’s what you had to do!

Thank you for sharing with the canning community! I admire your curiosity and dedication.

Canners from around the world are so grateful and so lucky to have you! Gracias for all your dedication and scientific research Mrs. Rose!!

We are so very blessed to have you!!!!!! Thank you

Very helpful!! Thank you! I haven’t seen the recipe you are using and I’m fairly new to canning. I was under the impression that ANYTHING containing meat was processed for 75 minutes/pints and 90 minutes/quarts. I was surprised when watching this that the approved recipe was for less times. I will continue to stick with those times.

I am thankful hearing of the Nesco passing the meat sauce test. I was think about buying a Presto electric but not now. I have the Carey which is the same as the Nesco. Also I live in Texas which my pressure only has to be 11 pounds.

It’s a wonderful feeling canning our own food ready to go!, thank you for the great content. There was a family in this county that got botulism from their spaghetti sauce. Your method of checking the temps is genius!g

Thank you for that long day of canning, the data was insightful. I learned so much from you. You have had such a positive impact on my canning routine. Last night I can 18 pints of hamburger meat and I thought of you many times as I went through the whole procedure. And also referred to your video. Of course I used my USDA book. Thank you so much

You are my food safety hero! Thank you so much for all the testing. I have a stove top presto, and a digital presto canner. I trust your findings and scientific gadget!

Ok as a gadget queen myself. You are awesome.

My Presto Canner instructions, and USDA Canning Guide states for meat, 75 minutes for pints, 90 minutes for quarts. Pint and a half it does not state, so I use 90 minutes. Although this is meat sauce not solely meat, I just assumed these times for meat also apply to meat sauce. I’m very glad to have your video as I am still a newbie canner. I am at sea level in Florida.

I am so thankful that you are willing and able to do this research for the rest of us. Thank you! Thank you!

I always do anything with meat for 90 min. Any meat. If the meat is cooked beforehand maybe I might think 75 min. But I’m always confident with any near. 90 min. Pints 75 min. That’s just my safe measures I use. I use stove top all metal presto canner you used. Glad to know this. I made meat pasta sauce and I did 90 min for qt. And even my pint / and half. That was because I was kind of new starting up canning again so I over timed . Glad I did

This deep purple blouse with your red and turquoise jewelry look awesome. perfect for you.

Thank you sooooo much for your exhaustive testing on these canners. I'm so happy for your data probe. I've been canning with my Nesco Electric Canner for 3 seasons now. I've been using 75 min per quart, as I'm canning for a single person, when ever I have meat (protein) in the recipe. I too live just under 5,000 feet and purchased this canner because of the 15 pound weight. Great timing on this video as I hit a great ground beef sale yesterday and have spent the last two days canning up ground beef with onion. I originally purchased the canner as a means of canning up left overs. I like to cook full recipes and then can my left overs vs freezing or refrigerating, making "ready meals" for future dates. I too have the Presto Stove top Canner, but for left overs this Nesco is just too easy. Eat my fill for dinner, fill the canner and clean the kitchen while the canner does all the rest.

I just ordered my Nesco canner before the rush LOL I have everything else 2 steam canners (The Victoro can also water bath) 2 AA and a Presto. I can because I love it. I absolutely love your and Jim's channel I have learned more in the few months I have been here than I have learned all my canning years. God bless you two for all you are doing for the canning community. Your knowledge and NOT just saying because the FDA says You explain why we should or shouldn't do something and back it up with information. I can see a 100,000 sub celebration soon, at first I gave it till Christmas and now I think it will come before Thanksgiving!!!

Miss Pam! I think you need a job at the USDA! Thank you so much for always giving us the hard data! I've recently started canning and I know I can always count on you! I'm waiting on a cookbook from you, all tested with your gadget ☺️

I am a new subscriber and I have been enjoying all your videos! Thank you for your service to humanity durring this trying time. Your information is invaluable, clear precise and thoroughly researched. No nonsense and top notch. 💕

My goodness! I wish you wouldn't work yourself so hard for us! But I do understand it and why. So thank you very much. Please stay safe and sending hugs to you both 💜😎

I have never canned anything in my life because I've just been so nervous to mess up and end up getting my family sick. So I usually freeze my preps. Thanks to the way you explain everything and all the research and time that you put into your research, I now feel confident enough to start on my canning journey. Thank you for the way you approach all your subjects with not only logic but real numbers to back up your findings. A great example is your video on sanitizing and your thoughts on steramine. We use that in restaurants and I had ordered some on Amazon after concerns with the pandemic and had been using it but I did not know how it compared to other things like bleach. Or, that bleach loses its sanitizing strength as it sits after months of opening. I learned so much on that video! Thanks again!

Could be a typo in their book. It's so inconsistant with their other standards. Clever professor to test this problem out!

I've only used my Presto Digital for canning meat and veg. Although it didn't pass the test for the meat sauce, would you consider it still safe for the meat and veggies? I just bought a Presto 16 qt canner with the jiggler for next season, but hope to still use my digital. Thanks for all your hard work keeping us safe!

Thank you, Lady Rose. Very interesting results.

Wonderful, thank you

Sounds like a plan!! Thank you so much for all you do.

WOW! I was just looking for videos how to can a meaty spaghetti sauce. Makes me wonder about the Instant Pot canner. I have a pressure canner, so I will go that route. Thanks for all the valuable information.

You ma'am are a guru. I have to tell you I have always upped my processing time for the mere fact it has meat in it so I was never taking any chances. 😳🥰😊

Wonderful video! Thank you for taking the time and all the effort and expense to do this for everyone. I am a Nesco user and, as one other comment below said, meat is meat and I always do my quarts for 93 mins (just to err on the side of caution) and pints for 75. A few more minutes in the 'kill zone' is fine with me. I am eagerly looking forward to your other Nesco tests and I know others are as well. Truly, we can't thank you enough for taking this task on. You and Jim put in many hours for us so we can enjoy canning safely. You're the best!

Appreciate that you cover Nesco and the other canners for comparison and providing hard data and proof of the safety of canning. Thank you.

You are an amazing woman taking your time to test procedures for safe canning not to mention the cost for gadgets and such and then to let everyone know your results. I wish I could bless you the way you have blessed us (your viewers) but sadly I am not able to. I do want you to know that I do pray for you to get the blessings that I am not able to provide. I havent been canning very long and I get so much enjoyment and a feeling of security from it knowing that my family and I have the things I have canned in this time where I feel insecure in the things happening in this world. Thank you and your husband so much and may GOD BLESS!!!

Thank you for educating us with hard facts so we can provide safely canned products to our family and friends. ❤️

A great video.

This is wonderful that you have taken the time to do these testing. You have taken the guess work out. Not only choosing a canned, but, the canning process time itself.

I didn’t realize canning takes so much science to get it right. I am a beginner in canning and I want to trust my equipment and the process. I have a Instant Pot Max and so far I am satisfied with this equipment. I am learning so much from you about every aspect of canning process, kill-temperature, kill-zone time duration, viscosity of the food, etc., etc. I agree with you in extending time (75 min for pint, 90 min for quart - quart is not for Max). It is definitely better to be safe. Temperature inside of the jar is a guessing game, unless you have the logger like you do. And no one else that I know of is measuring the content of the jar during the process. Your work is extremely important and helpful. I really appreciate what you have been doing!

Thank you for doing this experiment. I am new to canning and one of my first projects was chili from the ball book and it was quite thick and I was debating the safety of it. I use a presto stove top canner and now I can be assured it is ok. Thank you so much and thankful for your"gadget"😁

Wow! Nice to know! Prayers for next testing!!

Thank you both so much for all your hard work. I am just getting back into canning after many years and am using the Presto digital canner, I feel so much safer because of you and Jim!

Thank you for caring about all of us 🇺🇸 💕 to do this. I am ever so grateful. & on a side note, canned my first batch of Veggie beef soup for 90 minutes & a tinge of siphoning. I also am grateful to you for answering all my questions in a timely manner. I feel as if I an learning to become a safe canner.. tysvm

Dr. Pamela, you are truly a jewel to us. Thank you for sharing and doing trials so we also know what to do.

You my dear Lady are amazing!! You always make things simple to understand. I love watching your videos and the research you do is stellar. The straw trick is brilliant.

Every one of your videos is priceless, I appreciate knowing how data is accumulated in pressure canning.

Thank you. I immediately adjusted the times in my canning books.

I was going to buy the Presto electric until I watched your videos on it. Now I'm going to the stovetop, induction heat Presto. I feel much better about it now that you've done the studies. Thank you so much for all that you do to make canning safe and understandable for newbies to canning, like me!!!

I just got this canner and have been doing ALL the research!! Glad I found this bc meat sauce was something I wanted to try. I was disappointed to see the other test where it didn’t quite make it. I’m watching with baited breath😂😮😊

Thanks for sharing

Thank you for your amazing tests and information! What a blessing you are to those of who love to bottle our own food!

I’ve been super busy and am just now catching up with your wonderful videos. I’m absolutely loving this series on pressure canners! Thank you so much for all of the hard work and research hours you’ve put into testing. Such a gift to the canning community. ☺️

Thank you so much for posting this. I just started canning and I am glad I got the classic pressure canner. I’m learning so much from your videos. Thank you again!

You and Jim are so awesome. Sharing all with us to help keep people safe. Thank you!

You are the "Woman with a Gadget" and "Our" Woman with a Gadget. Bless you with your endless quest for proof and for sharing that proof. We are forever grateful. 👍👍👍👍👍 I have updated all of my canning info and books.

You and Jim are pretty much wonderful.😊

Wonderful test. Thank you again.