Thank you so much! I really appreciate that.

I heartily agree. I’m so glad to have found you. I am rightfully nervous of dipping my toe in this pond. If the fear of the Lord is the beginning of wisdom, there’s a sense in which a fear of botulism is too! Different type of wisdom, I’m meaning 😉

Thank you for all you do. You have help me so much!

Well said. ~ Lisa

Amen Amen Amen !

Thank you so much! We really appreciate that.

Your in the right place to learn..

Our pleasure! And since your are new to canning, you are going about it in the right way by doing your own research for safe processes.

As RoseRed said to you, do your research. She is telling you to READ about canning. When I started canning, I didn’t have a mother or grandmother who canned. I didn’t have friends who canned. KZfaq and the internet DIDN’T EXIST. I had to teach myself. If you are a new canner, read Ball. Start with the Ball Blue books, then go on to the big Ball books if you feel you need more recipes. The government agencies involved with canning ALWAYS defer to Ball. KZfaq is great to watch but don’t always believe everything you see. (RoseRed is legit). My #1 pet peeve is how many folks are stuck in the past as far as sterilizing everything before canning. Ball has made it clear you no longer have to sterilize jars & lids because they get sterilized during processing. But, I digress. Have fun learning how to can. It’s a great feeling to look at your pantry shelves loaded with jars you processed with your 2 hands.

Me too!

@@RoseRedHomestead thank you I'm new to it to just going to start after I move house this week, it is a bit scary.

Wow, thank you--I appreciate that. Thanks for your comments!

I have just started watching you about 2 weeks ago and I can't stop watching you. You have so much knowledge to share and I only wish I could do a quarter of what you do. I do have a couple of questions, how do you store your dry goods such as sugar, flour, and so on, just keep one or two bags in a water tight container? Also, in your video on meals in bags, the one about the stroganoff, you mentioned you had a couple of small containers of powdered sour cream. Did you make the powdered sour cream? I was wondering about that. Thank you so much for teaching me the right way to can, I also have confidence in making your pie crust, can't wait to try it.

These are the exact reasons I've turned to this as my "go to" for information. Thanks a bunch🌺

Great point. And congratulations of becoming a full-fledged canner!

Absolutely! Thanks for your comments, and for sharing.

You are so welcome!

I appreciate that! Thank you so much. And thanks for watching.

I’m sure as a very scientific mind she could likely not care less about the nay sayers. There are always people willing to play the roulette game. You can’t fix stupid.

You are very welcome. Thanks for watching.

Thank you so much for your kind comments.

LifesAjourney: Thank you for the very nice comments.We really hope that we are able you assist you in your goal to can and preserve food safely. Thanks for watching our vidoes. Jim

I've seen many of those recipes as well. If they did know someone in the family that died from poor canning they probably wouldn't want to let it be known for one reason or another.

She’s exactly right. If you want to have a shelf stable fat you can make Ghee. It comes from butter but has the milk solids removed. It has a wonderful nutty flavor. No water bath or pressure cooker needed. It is stored in a airtight container, I use a canning jar but it is not “canned”.

You are so welcome! Yes, it is a bit scary out there sometimes!

You are so welcome!

Keeping: I agree. It is easier, well engrained, taught/given by authority figures, "safe," trusted, and they do not have to learn something new that flies in the face of tradition. Besides, it is disrespectful to question their elders. If I had not questioned my elders, I would have been dead a long time ago. Jim

This is an incredibly important example and I hope many people read your comments here. I think you take a pretty big chance when food is not properly canned. I would pay special attention to any low acid foods where botulism could be a problem. Pasta creates a thick foam that thickens the liquid to the point that it is more difficult for heat to penetrate. Tossing them is most certainly your choice. If it were me, I would not want to take any chances.

Wow, thank you!

@@RoseRedHomestead Your Welcome. I love your channel and trust your Way Of Canning. I’ve watched some of these Russian Roulette canners. SCARRRY!!

Thank you for your very nice comments. And yes, we have problems with unsafe canning practices, too. For us, safety is our first priority.

Debbi: Stay safe. Jim

Noted! I will put that on our wish list--we keep a wish list of requests from our viewers. I will start checking around for more recipes.

The bagged meal idea was Great.

What about quick desserts?

Well said. Thank you.

You are so welcome! I appreciate your kind words.

Thank you very much. We appreciate that.

Well said! thanks for your comments and for watching.

Thank you! And thanks for the feedback on our titles. Jim is the title master!

@@RoseRedHomestead Have Jim step in front of the camera to say "Hi!" once in a while! ;-)

I feel like milk could be safely canned.. in a pressure canner.. but it wouldn't taste like milk by the time it's done.. same with a lot of things they say you can't do, like think purees. It'll be pretty disgusting by the time it's safe.. that's the main reason a lot of things aren't canning approved, you wouldn't even want to

I did it that way for years without any problem as well, but better to follow the recommendations.

@@RoseRedHomestead I, too, have used bacon. I thought I got the recipe from the National Center for Home Food Preservation but got concerned when I saw this video of yours today. I trust your videos because you are very specific/precise and provide the science and background information. So, I went back and looked at the NCHFP website today (3/13/2022) and their baked bean recipe does say you can use pork, ham, or bacon. It's a fairly small amount and is cooked with the beans before pressure canning.

Our pleasure! Thanks for watching and for your comments.

Glad it was helpful! Thanks for your comments.

I am so glad you tried to spread the safe canning information! We all need to get the word out there!

Yes some truely scary stuff !! Somebody told me they were gonna can milk ! I was WHAT !! I just sent video to them...

Awesome, thank you! And we are glad you like the music!

Thanks for your respectful disagreement. I don't mind that at all. Thanks for your comments.

It just makes no sense. We freeze cheese and lard lasts a year in the fridge if you cook the water out of it.

You are so welcome! I love your comments about what your canning goals are--very commendable.

Exactly! Thank you for this information.

Wise choice! That one is a really dangerous thing to do. Thanks for your comments!

Oh, I hope so too. I am glad people attempted to tell her.

Please tell what this channel is called.

My great grandmother and grandmother canned butter by bath bath canning and it's a timed process. You use the Same time as you would veggies and take the time to do it right. And I know you're not going to agree but it's worked for our 5 generation for years and if you ever witnessed the amish can butter you'd understand the clean process. Many people don't like glee or what ever you call it. But water bath canning butter for a rolling boil after the butter is heated before filling the hot jars and warm seals. Sorry as it is now we have used the Same way as I said for 5 generations. I'm wondering what you answer for having butter if not canned. Buy canned butter from companies? For limited income they can't afford those prices. And canned sausage and bacon. But if you cure meat there's no reason to can salted and proper smoked cured meat. I believe I will move along now.

I know the lady that canned broth and made bread in jars. I believe someone missed what she added to preserve those items. Everyone has their own way of canning and how they do it. It doesn't make it wrong and if it works for them and they show the items they canned on the next vedio that didn't work then let's give them credit okay

@@2WOLFS It DOES make it wrong and let's NOT give them credit, ok? That would be akin to admitting their practices are safe, when indeed, they are not. Were the things "she added to preserve those items", approved for home canning because they've been tested and proven to make the items safe? You'd have to answer no by default because if they were, there would be recipes available from Ball, or the USDA or the NCHFP or some other source, whose business it is, to make home canning those items, safe to perform. Coca Cola used to contain cocaine and Bayer used to use heroin in their cough syrup as a safer alternative for children. Scientific advances have proven those things to be dangerous and we don't simply add them in now just because it "used to be done that way". The same can be said for home canning. What used to be ok, has been shown to be not ok now. There is no need to be defensive about that but there is every need to be safe. Botulism can't be seen, smelled or tasted. You know you've been affected when you become extremely ill. IF you're diagnosed properly and in a timely manner and IF the antitoxin is administered without delay, you may survive but permanent paralysis may be the result. You may also die. Is that really worth the novelty of canning butter or bread or any of the myriad of other things people think to "can"? Not for my people. The fact that YOUR people have survived 5 generations of improper canning, does nothing to speak to your "safe canning practices", only to your incredible luck. You're free to take any risk you choose with yourself and those you love but showing someone else how to take those risks is wrong--dangerously so--and it's simply not ok to lead others astray. As for the limited income argument, you won't need to worry about that if you're dead, will you?

Welcome aboard! Thank you for joining us!

So glad to hear that. Thanks.

Good luck!!

I think that was a good lesson for you and you learned it! It illustrates exactly what I was talking about in the video about the dangers of canning bread or cake. It simply isn't safe, and that moldy bread inside the "preserved" jar is exactly why!

@@RoseRedHomestead thank you for your straight forward, informative videos. I learned from you and may have you to thank for my new addiction. :-)

@@RoseRedHomestead why can we purchase canned bread? What makes it safer from a manufacturer?

@@CoolTaxiDriver Probably lots of preservatives

I saw the answer when I watched the rest of the video. Thank you!!!

Good choice! But we can certainly freeze those food items very successfully. Thanks for your comments.

@@RoseRedHomestead What about covering cheese in cheese wax? Is that considered safe?

You are so welcome! And it speaks highly of you that you want to DO safe canning!

You are welcome. So sorry you lost that milk, but so much better to be safe.

@@StayGold711 I have done it in the past for years..and never had an issue..but now that i appreciate the science shown I wont anymore. Not irresponsible whatsoever. Im sure the other 579 jars I have canned are perfectly fine. So appreciating the science, discarding 12 pints of milk is no big deal.

Buy powdered milk. Seal in Mylar bags with Oxygen absorbers or buy powdered milk sealed in metal #10 cans that are reasonablely priced.

@@colt45peacemaker canning milk only does one thing.. it turns it into evaporated milk and only last about 6 months canned. If she canned 500 jars of milk, she better get to using them. Even store bough evaporated milk only has a shelf life of about 12 months and even then I have found some that were two months before the sell by date when I opened them the milk was curdled. So, even store bought evaporated milk could go bad before the sell by date.

@@StayGold711 any "home canned" milk I would pour out. Would you consume any meat or dairy home canned items given to you. Home Canning is like reloading ammunition. I would never shoot someone's reloaded ammunition without careful examination and testing.

Thank you so much. We are sticklers for safety and knowing the science behind what we do.

I inherited my mother's pressure canner which was purchased the year I was born (1947....75 years ago). It was last used in 1983. It is very heavy and well made. Does the County Extension Service still offer testing to make sure your canner is holding pressure and temperature standards. I believe my canner holds six quarts. I would like to begin canning again and hope to be able to use my old canner. There does not seem to be any breaks, etc., in the hard rubber seal. Mine has the heavy removable weight for the lid. I have many fond memories of canning along side my dear mother from the age of about 12-14 . I taught Home Economics for twenty years. Thanks for all the wonderful informative videos you share with us all.

The Ball Blue books also have tested recipes that are safe to use. I need to include that as a note under the description of the video. Thanks for reminding e of that!

@@RoseRedHomestead Pam I was not reminding you lol...I was making a comment to another person who is newer and following a homestead lady who is wonderful but does not always use safe proven recipes

@@nancyalberghini7581 can you mention that Homesteading Lady because I don’t want to be alert and be careful as to what she’s advocating that may not be safe.

@@Writerdust I would rather not mention one person in particular. As you become more familiar with canning practices, make note if the person on you tube is mentioning that they are using a safe tested recipe. If they do not mention this, ask in the comments. In particular if the person states they are using “their own recipe” that generally is a tip off that it is not from one tested. In general it is never a good idea to take a recipe from you tube or the internet in general and to use one from the usda, a university extension or Ball canning books.

Good question

This is a great question. Pasteurized milk is fresh milk that is brought up to 170°F for 15 seconds to kill any unfavorable organisms in the raw milk. The milk is then kept cold--at the farm--at the store--at the customer's home. Pasteurized does not mean it is shelf stable and it has not been brought up the high enough heat to kill botulism spores (240-250°F). It doesn't need to because the milk is kept at a temperature below which thE botulism bacteria can become vegetative and produce the toxin. Home canning milk is intended to kill the botulism spores, but who knows whether that is actually accomplished since there is no recommended process, pressure, or time that has been tested. Thanks for the question!

​@@RoseRedHomesteadAnd even if you did use a long enough time, it probably wouldn't taste like milk afterwards! I work as a barista and if you heat milk over 160 for any real time, it tastes kind of foul. Usually we bring it only to 140. Bringing it up to 250f for 20 minutes would taste like.. well, I don't want to find out.

You are so welcome! And I am really glad you are a pioneer in your country for canning! That is great!

Wow--thank you so much. We are so glad you found us as well! Welcome! And thanks for subbing.

Great analogy! I might share that one in a video sometime!

That is the way to do it--model your choices after people who follow safe practices and soon you will be an expert as well!

Can you explain why things need to be high acid to can?

That just cracked me up! Jim too! We both know that song.

You are welcome! thanks for your comments. The only safe way is to follow tested recipes, so if you find a tested recipe that allows that, then it would be fine.

Wow--thank you so much.

Stick to your guns!

Kraft sells canned cream cheese.

People have different needs and views on things, and I also have difficulty some times understanding their motivations. But obviously they have their reasons.

Wow, thank you! I appreciate your kind comments!