The fact she is food scientific and has done this for 50 yrs makes me trust and appreciate her even more!

I trust Pam and Jim. You can't say that about everyone making canning videos. I am a newby canner at almost 70 years old, because I try not to go out into the hoards of shoppers anymore, and prefer to cook as little as possible. Pulling ready-made meals off my shelves is most preferable! Thanks Pam and Jim.

Doctor Pam having a good cry over the onions tickled me a bit. 😆

You are so inspiring. I wish I had a woman like you in my life when I was a young wife. I really enjoy your shows.

Even though I've been canning for about 40 years, I really like watching your videos. You give great information and reminders while teaching. Thank you for sharing your gifts and talents. 💗

I turn 50 this year and have always had the desire to learn to can, but was always too intimidated ....after watching several of your videos, I feel confident enough to try it!! Thank you for being a great teacher!!!

Thank you I'm new to canning but on a mission. I don't ever want to feel as vulnerable as i have. Thank you again

Have canned “ingredients” like tomatoes for years. You showed me how to can meals. My husband is loving it. Fast, nutritious, and delicious meals are the norm now.

I canned 5 quarts of this yesterday and couldn’t wait to try it so we had some for supper tonight, served over rice. Delicious! I will certainly be canning more.

I have to tell you that you are just my favorite person to watch on canning. I'm always impressed by your knowledge and scientific testing that you share on some videos. Keep those recipes coming for the meals in a jar, please. My family absolutely loved this beef stroganoff and it made for an easy dinner for tonight! Thank you so much!!!

I love these videos. I started pressure canning in a smaller apartment because sharing freezer and fridge space is exasperating sometimes. Now I can have meals prepped for a long time out without using the fridge or freezer much at all. Looking forward to the day when I can have my own place!

Someone told me if you hold a piece of bread in your mouth while you’re chopping onions you won’t cry. I did that today while making my meatballs to can and it work!

It is so refreshing to watch your videos on canning....your command of the English language coupled with not having kids screaming in the background. Not to mention your neat appearance adds to the enjoyment immensely. Thank you so much for sharing your knowledge with us.

I have been subscribed to your channel for a few months now, I have been having trouble sleeping with all the doom and gloom that is out there so I started watching canning and gardening videos I have canned using you recipes I have done the Beef stew and beef stroganoff both turner out delicious!Thank you and I am sleeping now! Lol

Just found you a couple of weeks ago. Been viewing many of your canning and preparedness videos. Please continue...learning so much! Today's goal is to have 7 quarts of beef stew coming out of the canner. Stroganoff , tomorrow. God Bless YOU!

Just over sixty years old here but in a word of a younger generation ... Awesome!

I’m learning to try new recipes because you make it look so fun and simple! This year(2021) I’m celebrating Thanksgiving with gifts instead of at Christmas because I have so much to be thankful for! I’ve decided to purchase food grade buckets with gamma lids and fill them with 3 of your main meal recipes in qt size, pints of jams including you red hot peach, a dozen eggs from my hens, homemade vanilla and homemade soap. All going to dear friends and family that have seen me through a rough few years recovering from Hurricane Micheal. Thank you for inspiring this act of love and show of appreciation. You are indeed a God send to many!

I love canned meals in a jar. Thanks for this. I'm hungry for more of these videos!

I have this book so I looked up the recipe and I see I can use pint jars which is great because I like mushrooms and my husband hates them. So we can eat the same meal together the way we both like it. 😋

I just love watching you-so relaxing and inspiring too. Thank You so much!

I tried this with pork instead of beef. Beef is so high right now and we raise our own pigs. The only change I made was browning the pork first. It is excellent! Thanks, Dr. Pam.

It seems to me that I have accidentally come across the gold standard in pressure canning through your videos. I am happily excited. Due to the times we are currently experiencing in our country on several levels, I purchased my first pressure canner earlier this week, a 23 qt. Presto and then I discovered your instructional videos, along with two books recommended by you to get me started on steady footing. I was nervous over the prospect of pressure canning, but less so now, in part thanks to your years of valuable experience with canning, and due to your book recommendations, books soon to be read by me. My thanks to you for the time you take, clear explanations and reassurance, especially important for a beginner such as myself.

I just adore you. I have been watching your videos for days in the background while I play video games and it's so relaxing. :)

I LOVE this stuff! It's jaw-droppingly amazing. I've settled on my own approach, however. Dr. Pam uses 16 oz of beef, but that didn't leave enough room for the 'shrooms and onions we love. So here's what I do w/ Dr. Pam's recipe: 10 oz meat, 3/4 c dehydrated then rehydrated 'shrooms plus 1 c coarsely chopped onions. I put (weighed) meat in first, followed by all the additions (tomato sauce, herbs, etc. - I learned the hard way NOT to leave them till last!), followed by about 3/4 c dehydrated then rehydrated mushrooms plus about 1 c onions. Mushrooms don't last too long these days, so what I bring home from the store don't even hit the fridge. I clean & slice them then stick them directly into the dehydrator. I rehydrate those as I'm chopping onions and KEEP the rehydrating liquid that's dark brown and glorious. That liquid is what I use to add to the jars to reach about 1 1/4" headspace. NO siphoning and works great w/ the Tattler lids I'm using to store in the high-humidity crawl space. NO metal to risk rusting.

I can watch your videos over and over again! I’m so glad I found you! Can you tell me what cut of beef you use in this recipe?

Ok 7 quarts of stroganoff is my goal for this weekend! You are so detailed, precise and safe, I absolutely wish I had heard you years before. I've gone to classes through Church over the years and have never felt confident until now, because of your superb instruction! Thank you from my whole heart!

Try the Daisy sour cream in a tube. It lasts way longer than a tub, and never turns green. Or an even scarier color.

Yep been surviving/thriving for a while . thanks for the mindset that it is an abundance and not just getting thru

Another great recipe ! Almost everything I canned so far was from your recipes and tutorials ! Ground beef & onions , chili , chicken “meal” , beef stew , potatoes, beef and chicken ! Thank you for sharing your knowledge!

I love your videos so much. Thank you for sharing your valuable knowledge with those of us who want yo learn how to feed our families!! I am 55 years old and have canned all my adult life but just recently started pressure canning. ❤

This is an almost lost art. Home economics should be brought back to schools. So wonderful you shared all your knowledge here with everyone! Thank you 🙏🙏🙏🙏

This looks 😋 delicious! I may give this a try. I have read and heard not to use a knife to debubble. I'm not into novel gadgets, I find a chopstick or plastic knife works great.

Himalayan pink salt is very good for you. It's table salt that's bad. Pink salt contains essential minerals. Thank for the videos. I appreciate them.

Made this recipe yesterday with a few tweaks (1/2 tsp of thyme per jar and 1 tsp of beef bouillon to replace salt, and 1TBS of Worcestershire) had one jar that was iffy on sealing so we used it for dinner tonight. FANTASTIC!!! Added a can of mushroom soup heated thoroughly then added sour cream at the end and served over egg noodles. (because of the soup I boiled 3 cups of noodles) Made 4 healthy portions. KEEPER!!!

Oh how foolish of me regarding the time! You are very gracious with your reply….I’m overly anxious to make sure I’m not killing any of us and clearly had a newbie moment!!! On with the canning!!!!

Thanks Pam, for another great video. I actually made this recipe because we are trying to incorporate mushrooms into our diet. We hate mushrooms. Instead of using actual mushrooms, I used 2 TBS of mushroom powder. We love this stroganoff. It will now become a staple in our pantry. I keep guar gum on hand and use that to thicken when I don't want to use flour. For anyone who is intimidated about canning, please don't be. I've always hated anything kitchen related and don't much like handling food. Imagine my surprise that at the age of closer to 73 than 72 I began pressure canning. For a healthier life style, we've changed our proteins to only beef, grass fed and grass finished with no added mnra vaccines, chicken, organic free range no hormones/mnra vaccines and organic beans (hubby never ate a bean until this past summer). It is costly and getting more costly, so I have learned to can. Pam, as a retired engineer, I like that you go through the science. I would love to purchase the data logger, yes I know it costs a fortune but I do have a birthday, mother's day and anniversary coming up so maybe the hubby and daughter can pool their resources to get me one, but don't know which one you use. Could you please supply a link for the one that you use? My analytic side craves accuracy in what I am doing and I would use it quite a bit.

I’m new to canning things other than jellies. This is awesome because I think meat can be tricky. I wanted to let you know that the knorr product you are using has salt in it so it’s good you are not adding any extra. Thank you for the lesson. I look forward to seeing what you do next ❤

Thanks for the encouragement,my venison stroganoff is in the canner right now and smells really good. Thank you for challenging us to try new things and showing us the way.

I have watched three videos of this very recipe. And even though the other videos were informative, I enjoyed your video the most. I love your no nonsense approach and on task approach. Thank you so much. I truly enjoy your videos 😊

Love your videos! Have been canning for sooo many years, but your tips and techniques are what I was lacking. On my 4th canner full of beef stew! On to Beef Stroganoff! Thank you, thank you!

I made this. WOW! Delicious!!!! I will Need to make more of this!!!

You are wonderful. Thank you and Jim so much.

I’m making this today after my baked beans are finished. Everything is ready, and I’m very excited!! I wrote everything down and following per instructions, except of course the psi. I’m at 11psi at 90 mins…😄❤️

Very good editing. Some channels is like watching paint dry! You showed you have your system down pat. It was a complete pleasure to watch and to lurn. God Bless

Looks awesome. I think I'll need to buy another one of those big briskets for a stew canning run.

I have that same garlic peeler also, and love it😁 Thank you for showing this recipe ❤

You just explain things so wonderfully. I love it. Thank you❤️

Love your video! Just want to mention... if you and Jim are being health conscious, consider replacing the 'Knorr' with something else (an organic bouillon or homemade bone broth).. to avoid the MSG and other chemicals. Even some nice sea salt would be better for you.

Thank you so much for describing how to prepare this to eat. I know these are old videos, but I'm devouring all this knowledge as we enter our phase of being prepared.

I watched this video 3 times to get it straight! Mine just came out of the canner, and it looks just like yours! LOL Cannot wait to open one. Thank you for this lovely tutorial.

Those jars of Stroganoff are just beautiful!

Thank you so very much!!!!!

I been buying up beef roast on sale. Do believe I found the perfect recipe to can all that meat. I do love beef stroganoff. Thank you Ms Rose for inspiring me to can again.

I usually measure with my hand as well. My kids didn't believe me, so I poured from my hand into a measuring spoon and it came out even. I love beef stroganoff! I will be trying this. Thanks!

I must buy my ingredients when I get to store. Tks I love this!!!

🎉great job thanks for sharing

You are such a wonderful teacher and inspire me to try all of your recipes because you make it look so easy! Thank you! Blessings to you and your husband.

This looks wonderful. I love beef stroganoff. Thank you for sharing. 😁👍🏻❤

I love your videos, keep up the good canning, thank you.

Re: Salt. I agree. I haven't used salt since I was 18 years old, I'm 50 now; unless it was already added in cooked meals (purchased). I find it tastes far better. There are those who over-use salt in their foods, and it ruins the flavor of the food; in my opinion.

I haven't canned in many yrs and when I did I had a gas stove. I now have electric and not really fond of trying the canning on electric. Was happy to see that you used what looked like a camp stove.

Thanks for doing what you do. You are an amazing and inspiring resource. Glad I came across your channel.

Great video, thanks!

Thanks again!!!! And again!

I really love your channel! I’m new to canning (I’ve only done jam and pie filling thus far) but your videos are giving me confidence to try pressure canning! We have our own homestead and are trying to become significantly less reliant on the grocery store/restaurants

Thank you this was a great a delicious recipe....1 of my jars didn’t seal so we got to get a early taste and my family was very pleased

I have been watching all of your videos and I love the way you explain everything in detail and have facts to back it up........your humor 🤣 and little bloopers make it so real and I have been using your recipes and methods.....turn out perfectly every single time........ Thank you for taking the time out of your busy lifestyle to help newbies and seasoned canners................ Right now there are 7 quarts of the Beef Stroganoff in my pressure canner and I can't wait to get one of those jars opened up!

I could swap the mushrooms with carrots, adjust the seasoning and a few other ingredients and call it beef stew. So, I could actually do a mixed batch of stew and stroganoff? All I would need is carrots. I love that!

This recipe is absolutely one of my favorite canning projects. Delicious!!! Thank you!

I just found your videos early this morning and I am so impressed. Goodness I guess I will be binging on your videos instead of canning now. You do a great job and thank you for sharing.

omg you have just changed my life! iv had one of these garlic rolling things for years as i have joint problems and it makes it easier but i have been rubbing them between my hands trying to stop the garlic falling out the bottom!! why did i not think to rub it on the worktop after all this time!

Thank you for this recipe.

As one of those "older people" on a low sodium diet, I thought that I would point out something that I am sure you know but some others may not. When you are on a 1,000-1,500 mgs of sodium per day like I am, you must watch for hidden sodium that seems to be everywhere. Commercial bouillon usually has large amounts of sodium in them. Knorr beef bouillon has a whopping 790mg sodium per teaspoon. Herb-ox (and others too I am sure) makes a no salt version that is very good and very easy to use or you could do like me and just make your own so that you have control over exactly what is in it. There is also available now a lower sodium version of L&P Worcestershire. Just thought that I would mention that for those on very low sodium like me. Thank you for your videos. The time and effort that you put into them is much appreciated.

Thank you for another outstanding educational video! My pressure caner arrived and tonight I'm test driving it with a single pint jar. Just here watching some of your videos while it is processing.

The steel is softer than glass. It will not scratch or weaken the glass jar. But the tapping of the jar on the counter will cause micro cracks which will weaken the jar over time. If you must tap the content to pack them tap the jar on your palm.

Has nothing to do with canning but when I was a kid my mom made beef stroganoff in a fry pan with ground beef and sliced potatoes instead of noodles and to this day that's my favorite way to have beef stroganoff lol.

You have inspired me, and I just received my pressure canner yesterday. Thank you so much😊

I learned to can about 30 years ago. I've always been afraid of the pressure canner, but you've given me the confidence to try. I've also watched many of your dehydrating videos, and learned a new life skill. Previously, I only used my dehydrator for garden herbs and jerky. You should see my pantry now!

Yummy. I want to can some of this recipe for sure! Thanks so much for sharing your recipes! Some people won’t do that, but as a newbie, I need some recipes!!!

Hi.. Just a note to keep in mind, about salt.. First NOT saying to go against any doctor's orders. And I know there is salt in many things just off the shelf. But also please be aware that the body does need a little sodium (salt) to function properly. Electrical signals from brain to muscles and back travel faster , easier through salt water than water with no salt. Sodium.. It is possible to get to low on sodium levels. My Great Aunt was on a low sodium diet, also diabetic. She stayed very active and watched her diet, went to exercise classes, walked a mile everyday she could get out weather wise. One day after her bath getting out she passed out. After coming to she said couldn't move. She yelled for help several times. She was in a elderly apartment complex, so next door neighbors heard her, and got help. She had gotten to low on sodium. She recovered okay. She has past on. From going to exercise class, was moving a chair, got foot with chair leg, made her fall, broke hip, got pneumonia in hospital, and did not recover.. I miss her, she had a great laugh, smart, ( Like Pam) I could go on. I just get that little cringe any time I hear, no salt diet.. jumps me right to my Aunt. So look out for to low sodium signs, and them damn chair legs. There out to get you, you know...

you know i've always doubted that the air bubble step was strictly necessary for something with a liquid-y broth but that big bunch of bubbles moving to the surface at 17:00 changed my mind on that lol. love your content as always

Love all your recipes… i did this recipe and its delicious

Last year after seeing this for the first time I made this in pints and it is wonderful! Thank you so much. I have canned for many years but I watch you all the time to get new and fresh ideas. I just appreciate you and Jim so much. I am 68 and don't eat very much food at one time so a pint makes 2 meals for me because I usually have a salad with my meal. I just saw the chicken a la king. I might try it also! Blessings, stay safe.

Thank you for this recipe. Love to hear the birds chirping in the background.

You have become my go to expert all things canning. Your recipes are Simply amazing. I started down this path just trying to get back in the saddle last year after craving southern veggies (white acre peas, butter beans, etc). Then later trying to get into a healthy lifestyle I wanted to eat out less and eat home more. Your meals in bags have been priceless. This beef stroganoff recipe is such a favorite I’ve canned 36 jars!! So simple to come home and have an amazing home cooked meal in less than 30 minutes. Thank you for doing these videos

My stroganoff is is the pressure canner. Thank you for your time in creating this content. I'm so excited. I made your chicken soup to. I did add some parsnips to it. Thank you for the education I so appreciate the wisdom you give so freely!

Thanks for this video, I love watching your canning and lecture series. It is very much like a classroom experience and I so appreciate it. I had been pretty timid about canning and would only can jams and tomatoes for several years until the pandemic hit. Now I am canning All The Things after watching your videos. (Also I think your luck with using metal utensils for debubbling is also due to the non aggressive way in which you are using said utensils 🤣) Thanks again!

Loved this video on pressure canning beef stroganoff!!!!

For gluten free people I use cornstarch or arrow root powder to the cold liquid for the thickener

Great idea to make these meals up and have them whenever. So informative as you go, as well. I appreciated the tip of the amount of bone broth that was used. Inevitably, I make up too much or too little. Thanks again, Pam! 🙂🇨🇦

Thanks so much for this video. I was trying to find a new way to can all the beef I bought yesterday and I can't wait to try this recipe. Looks delicious!

I am really enjoying your videos! I have learned a lot from them. Thank you for taking the time to show us how to preserve food. It is a skill that I plan on developing a lot!

Just recently found you. Love your videos and your presentation style. Can't wait to make this recipe. Thanks for posting it and your clear instructions. And I think my husband and I also fall into the "now older" category...BLEH! But we're all still young at heart! :-)

Thank you for another great useful video. I just purchased my first pressure caner. I like how you give all the details. The chirping birds in the background was a cool sound effect too. I love your meals in a jar plan. When I get done processing all the vegetables from the garden I plan to do some meat. Dehydrating the veggies and herbs and I'll add that to the meat.

Beef stroganoff is one of my all time favs. Yum

Just wanted to say I made this for supper last night to see if I was going to like it enough to make it for canning. Let me tell you it is delicious. I added a can of mushroom soup and bout 1/2 cup sour cream. So good. I will definitely be canning some of this. Thank you Pam for all you do.

For preventing botulism, directions suggest boiling meat for ten minutes prior to consuming. I've always have done so, regardless how well I have pressure canned the meat.

just a suggestion, since you talk about health. The Knorr brand has MGS which is a carcinogen , hydrogenated vegetable oils that cause obesity, cholesterol and CAD, artificial colors with sulfites and super high content in low quality sodium that will lead to HBP eventually. It also contains TBHQ which in laboratory animals have been found to cause liver enlargement, neurotoxic effects, convulsions and paralysis. It will probably be better and healthier to put organic beef broth (Pacific brand is pretty good) with low sodium option and then add a little of Himalayan salt which has the essential trace minerals that regular table salt or sea salt does not have. But it is just a suggestion. Love your videos, keep them coming!!!!

Thank you for this vídeo.

I made this it was good next time i will omit the thyme, it was too strong. I add good salt with redman real salt . Good video.