With all due respect, the USDA rules do not apply to the rest of the world. I am Australian, with a Baltic heritage, we dont have pressure canners, - they are only available if importing from US. The recipe booklets I have for bottling, including meat and low acid foods, state the foods need a 2-4hr "bathing" time but also need to be heated thoroughly before consumption. Jams, Chutneys and relishes aren't water bathed at all, you put hot food into hot jars and then turn them upside down for 15mins to warm up the seal and that's it... Something else that has not been considered is the thickness of jar/glass that is being used, Ball/Mason is American, these are not readily available either, other countries have their own versions of preserving jars and may not be the same. I have Vacola jars and they are much thicker than Mason. The phrase REBEL canning is an American term, the rest of the world just call it preserving.

I'm in my 70s and water bath canning was how we did everything before mom was able to get a pressure canner. Quarts of green beans went into the huge oval copper boiler that was on the kerosene stove in the summer kitchen. They boiled for 4 hours. We lived at sea level in the Midwest. I think it held about 18 quart jars. We used rubber gaskets and zinc lids back then. Had very few failures but mom was always careful to check every jar she opened and throw out anything she thought was the least bit tainted. It was a very long day from picking the beans to breaking, washing, par boiling and getting them into the jars. The pressure canner certainly shortened the process. I'm still using the one I purchased in 1976.

The channel name is MAKEITMAKE by Leilani. I love her stuff from the Amish interview and the other stuff she puts out there. The "rebel" canning idea was so cool.

I have a 1926 Ball canning book. Everything used to be waterbathed. Low acid items were mostly 3 hours. I wouldn’t even go there, but I guess that’s all they had. This was my grandmother’s book. When I was a child , my mother used a Conservo canner. And she cooked the green beans 3 hours. She did meat too. Luckily none of us got sick.

This is absolutely one of your best videos, in my opinion. Your answers don't give in to either the extreme "safe canners" or the "rebel canners" and are able to really help with your scientific knowledge. Thank you very much.

"Make It Make" is the channel that is showing the Amish canning practices. I like her. I like old proven canning & USDA approved canning. I do both.

I love the way you’ve explained this without any criticism of the vlogger or the Amish ways. You were very respectful while imparting the science involved. Thank you.

Wow! Your story about the children using different methods to come up with the same outcome brought a smile to my face! When I was in school I often times did things differently and ended up with the same answer, but I’d end up getting a big fat ZERO on my papers because I didn’t “show my work the correct way”. You’re such an incredible teacher!

I feel like I have been to school to a science class, and Wow what a great lesson. Pam I truly enjoyed your knowledge and safety in canning. Thank you very much, and Jim the camera expert man. Blessings to you both !!! ✝️💟

I actually ran into that same video the other day!!! AND immediately thought of you! Because if you were to see it, you would be researching like a busy bee! In which you did!!! You are such a beautiful woman and are like mother /grandma figure to a lot of us! Thank you sooo much for all your great information! You actually started me into all this! Got a beautiful garden going. Dehydrating for hard times and now going to start canning so my family can survive when times get tough! God bless you gorgeous!❤

I'm in my 70s, and you have proven I'm never too old to learn. You are a great educator. Thank you for the content that you share with us.

That may be why The Amish here in Michigan don't have problems with there methods as well. They process their meat, vegetables & fruits in the same manner (water bath). The USDA simplified it so there would be fewer incidents. People do seem to hear what they want to hear. Thank you for explaining the scientific side of the equation! I've never really thought about whether or not we were at sea level or that it mattered. lol

As my Grandmother said, when you know better, do better. Personally, I’m pressure canning.

Your story of the 'Mexican' math reminded me of my experience with the new math many years ago. I didn't understand it, nor did my father. He explained 'his way' of coming to the right answer which made sense to me. The teacher however, would not accept that I had not done it HER way. If only my teacher had been like you, open minded and interested. Thank you for your videos....I truly enjoy them.

I’ve learned so much. I really appreciate the care and fairness with which you made this video. You are a true professional and have so much knowledge to share. We truly appreciate you and Jim for your tireless efforts to educate the community.

I have never commented on a video before, but this was so well done I had to say thank you. I love love that you explained the true science behind the process and left it to each individual to make their own decisions. So tastefully done. Please keep making videos like this so those without your knowledge to test and analyze things can make informed decisions about their family's food processing techniques and storage.

If I had had you as my science teacher, I definitely would have paid closer attention! Thank you so much for clear explanations of the “why” things are done they way they are!!

I'm from Germany, pressure canning is quite unknown here. Our preserving guideline is "Weck" - Pam you know the Weck jares yourself. We use these jars together with rubber seals. Meat has had a different - much smaller - role in the diet for many decades than it has in the States. Certain vegetables, such as beans, are recommended to be cooked twice, 24 hours apart. Germany is a small country, we don't have such huge differences in altitudes. Hygiene is absolutely important, of course. Also, don't forget to boil the food for 10 minutes after opening the jares. These 10 minutes will destroy any bortulism that may be present.

I really appreciate you taking the time to analyze this for us. While we may not use it for a standard canning practice it is good to know that it may be used in an emergency situation, even if the boiling time is extreme, it can be done safely.

Pam I absolutely love your scientific approach to everything you present to us!

I am loving the flowers that you have on your counter for us to enjoy while we watch! I know they are blessing you each day as well. Flowers make the heart happy!

My grandmother, my mother, canned in water bath method for decades. All of their vegetables, beef, chicken, venison were water bathed. Never was there a case of botulism ever. I have canned in wather bath ever since I was 21 yrs old... I'm 74 now. Never have I had a case of it. the water bath is in a covered pot with lid. I've used the same old blue enameled pot all these many years. Pressure cookers were not known for Grandmother. and world wide many people also still do not have pressure cookers.

Wow, thanks for doing all that homework for us, I feel blessed to have you guiding us through the canning and preserving world.

Thank you soooo much! You are such a treasure! Love that you know the science behind all this and that you bring things to light that I would not have thought about. I am definitely saving this video so I can calculate, as you did, before I can anything this season. Must get over my fear of pressure canning. I bought a brand new one last year and have not used it yet.

This presentation is by far and away the best video you've done to date, IMHO. When combined with the myriad of other fabulous info you've provided, I feel completely empowered making important decisions about my food preservation. Most importantly, you've demonstrated how to apply common sense, sound reasoning, and science to knowing how to ask the right questions and where to begin finding answers. Understanding and knowledge go hand in hand. I love the way you teach! You are NOT an insufferable know-it-all. I love that so much. You are simply the best resource anywhere. Thank you so very much for this explanation. Amazing...

I rarely leave comments but I simply must tell you that I think you’re fabulous! My mom, a former teacher, watched one of your videos with me and said “That woman is a teacher”! She was 104 yo when she made that statement. She told me to “listen and learn” from your instructions. She’s passed on but I continue to listen and learn. I deeply appreciate your videos bc I never learned how to pressure can. ❤️

Thank you so much, this is why I love your channel! I really like the other lady's channel, and found her when I wanted to make pickled eggs (I store mine in the fridge, but thought it was interesting that she water baths hers). This was really helpful because I see a LOT of canning videos from other countries where they water bath meat regularly and it's been somewhat confusing to see. I love pressure canning and really dislike water bath canning. I couldn't imagine sitting over a pot of boiling water for HOURS on end, especially here in south Texas. So helpful!

Thanks to you, I now can my spaghetti sauce…meatless…in my Nesco! May God bless you always!

When Pam started talking about 12 log algorithms I had a brief flashback to Statistical Analysis. I felt a slight facial tick and twitching in my left foot. I had to resist the urge to curl up in a fetal position. In all seriousness, fuel economy would have to be a factor if considering 3 or 4 hour water bath canning sessions.

I can’t believe the timing of me getting your notification. I just love when I see a notification from you. My Nana who raised me and taught me everything is in end stage dementia, it’s been years now of not having her to teach me. As my family grew I deeply regretted not writing everything down. You show us with love, and safety always. I appreciate you as I know many of us do. I was so saddened before an here I was browsing eBay, Amazon, fb market place, because I have not received my nesco smart canner 9.5 I ordered back in December I found out today they have absolutely no way to get me another. I won’t mention the store chain, but it’s not a wal mart of target. This is a large home store like bed bath beyond type. The first shipment to their store of my canner the package was damaged, so they couldn’t let me pick it up, an now it’s lost never left the last location it was in New Jersey distribution center. I have been so upset today because everyone keeps telling me just water bath can it you don’t have to worry about watching it as closely. I just don’t have anytime to watch the pressure canner or listen to the sounds as I added the weights you told us about. I use to easily have my canning days, but I have a lot of on my plate now compared to before that takes a lot of time. My nana who’s 94 was raised on a farm did everything like the Amish but she adapted to adding pressure canning. I don’t know if I feel safe with water bath canning, so thank you so much. If I can’t locate a nesco or Carrie I have to figure out someway, to can without the pressure gauge constant monitoring. They are selling them now for hundreds I was on browsing when your notification popped up, it was $120 when I purchased mine 🥺 now even amazing has some for $500 😳 it’s awful. Thank you rose this was perfect timing, because I need to find ways to just get it down We all have our struggles. I’ll be great full I have such harvest to can, an so much meat, I have 7 mouths now to feed instead of worrying how will I have time, I will make time, 🙏 god bless much love - Charity Ann ( by the way I love your hair do you look beautiful)

Love the science. It makes more sense to me than to follow anecdotes and stories. Especially when I'm relatively new to food preservation ideas. Thank you for your videos and your science based explanations!

Thank you for sharing the importance of safety.

Thank you so much! I watched carefully as you struggled to engage and use the Weston sealer. I could not get the Weston to work and had planned to return it to Amazon. My gosh, I got it to work after I saw the force that you had to use on it! No instruction book ever mentioned that! The power of a demonstration is invaluable, Thank you!

Oh my. I am beyond impressed and grateful. Your teaching ability is incredible, and I find myself understanding a complex topic in a way that is clear and exciting. It is your excitement in science that comes through and is infectious. Thank you so much!

Pam this is the most comprehensive video on the topic anyone has done online that I have ever seen. Your explanation with the math and science to back it up makes the material very solid information. Excellent class on this topic. As you know, there is and always will be variables not explained plainly as to how the Mennonites and Amish communities do their food preservation. In these trying times of economic hardship people are grasping at how to feed and care for their family. Most were never taught to scratch cook, or prepare meals from the ground up- let alone preserve foods, by canning, dehydration or freezing. For them, all of this is a major challenge- and it is difficult to teach unless you start at a ground level. Well done on this material.

I'm new to water bath canning and have been viewing videos on this subject trying to get different perspectives on other's views. I had no idea of what would be involved in canning. I thought it would just be something as simple as cooking the food, putting in jars, and doing the water bath method. This lady takes it to a whole new level (at least for me). I never dreamed of what could be involved in the canning process, to make the food safe. I've learned that the time/temperature relationship, altitude and even barometric pressure all play a part. It's exciting to learn and am looking forward to canning. Thank you so much RoseRed Homestead !! Very informative !! A new subscriber to your channel.

I started canning 47 years ago, and often shared chutneys, jams, and jellies with co-workers. Recently, one of them came to me asking about where to purchase lids. Then she told me that she was going to water bath chicken. When I informed her that meats needed to be pressure canned, she responded that she had an old family recipe that worked. Yikes! I pondered what could make that safe. I had heard about places in Europe where low-acid food is canned outside all day long, Boiling for 10 minutes is supposed to kill bacteria. Could botulism possibly be destroyed by doing that? I decided I needed to ask my favorite professor (you) how this happens. Marvelously for me, you detailed all this beautifully in this episode! Thank-you for providing the scientific background that helps us understand the "whys" of safe food preservation. BTW, the roses are gorgeous, and so is your hair. You look fabulous with those curls.

Thank you Pam for this great scientific explanation for everyone to understand. I have gone many rounds with people that have supported the water bath method vs pressure canning. My water canner holds the same number of jars as my pressure canner. There's zero savings in time/ energy used or more jars processed. Makes much more sense to use a much safer and efficient method.

Pressure canning has terrified me. When I was a child, my Mom’s pressure cooker blew stew all over the ceiling. I am comfortable with water bath canning, but have so far resisted investing in a pressure canner, leaving my options for vegetable storage limited. After watching all your videos on botulism, I feel that I now truly understand the “why” and the “how”. I am grateful for your easy to understand explanations. Thank you!! Your videos are improving by leaps!

I really want your Excel spreadsheet!! 😄 I love your videos. It’s like free college education. I love when you teach the science behind why the canning recommendations are made. Thank you! 😘❤️

I never knew why we canned food a certain way. I can't imagine how mushy green beans would be if they were boiled for 6 hrs or more.

I'm in the UK and just researching into canning. I really enjoyed your video, thank you, I haven't seen anyone else explain the science behind canning like you have - it makes so much sense now 💓

I have my old gas range I have canned on for over 55 years with my 1940's canners, but in the past few years I have purchased stainless steel Induction compatible water bath canners. I am in MI with sea level around 900 and the Upper Peninsula above sea level. I love how I can control the boiling point at 5 degree increments for a steady hard or rolling boil and keep it accurate the whole time and the clear glass lids allow me to see whats going on continuously. I set my induction timer for 3 hours after the boil is rolling so I wont be strapped in the kitchen, also if I miss the alarm the jars will just sit in the bath and rest until I am able to check on them again. It's a win win with Induction water bathing for me. YOu are never too old to learn and I have learned a ton watching your videos, although I am a seasoned canner, you are a seasoned canner with the knowledge of science behind it. I watch what you do and listen to what you say. Thank you for the Old School Refreshment Courses, The Knew Technology, The Science behind the applications, Your Tried and True testing, Good or Bad and your never ending classy presentations, professionalism and of course your humor. Thank you for my favorite channel, I don't ever say much but when I do I try to make it honest.

Thank you for taking the time to address this issue. There are so many groups on social media that only address one way and I feel strongly that canner need to be informed then they can make their own determination of the technique they want to use. So appreciate your approach and refer people to your channel all the time. It's the best!

Your concern is wonderful and your gentle way of explaining is such a blessing. Thank you so much.

I watched that just a week ago. Still wondering even though the Amish have done it for years. You are who I 'm learning from because you're thorough .Thank you, this video is amazing!

I wish I had you for a science professor when I was a student! Love the videos, I'm learning so much! Thank you!

Loved your scientific explanation. I’m grateful that I have a great canner so that any concern I have about safety is lessened. I look forward to each of your videos. I’ve learned so much.

I really do appreciate the grace with which you answered this question. Even old canners like me learned a lot of science behind why USDA says this and that. Thank you.

I feel very good about you having an Amazon affiliation. I know that if I buy anything you have chosen, then I can trust it to be safe and useful. I appreciate that you are donating to charity too. So kind of you!

Hi Rose I really enjoy all the information. I've been canning for 55 yrs. You are very respectful and with the things going on today,that's a real plus. So glad to finally know why,an how ,these numbers are attained. My with grew up in Alaska and I grew up in the PNW Forks. We are dehydrator ,freeze dryers ,and both type canners. Thank you so much for doing this,.Now I can explain this to my wife,or we can have coffee and watch the show. Carry on,God bless 🙌

Thank you for the excellent scientific information. My mother was born in 1915. I remember her telling me how back in the day, before owning a pressure canner, they boiled green beans all day outside in a huge pot. Just checked the altitude in her home town and it is 650 feet. Thank goodness.

This particular video broke it down into very easy understandable information. I was worried that my pressure canner would fail in an shtf situation and I wasn't sure what to do about it at that point. Thanks to your calculations I know that I can water bath for about 6 hours since I live between 1:00 and 2,000 FT elevation. I plan on using my pressure canner and using the processing times set out by the powers that be. But having a backup way to can certain things could possibly be a lifesaver in the future. I do think that dehydrating and smoking and salt curing are going to play a huge role. But having a secondary way preserve food without a pressure canner is a godsend thank you

You are an invaluable resource on my canning journey. Thank you so much for the time and effort you devote to teaching us the safest way

Thanks so much for your excellent explanation. I appreciate hearing the science behind the recommendations. It makes it easier to make an informed decision on the process I choose.

Excellent lesson!! I’ve never heard this before! Solves my wondering about water bathing for anything and everything for sure! Thanks, your teaching is so understandable, love your approach and no nonsense way of laying it all out there🌷

This video was so interesting I couldn’t stop listening. It really held my attention. Thank you for the clear, concise and fair evaluation on this subject. I, too, had seen this same video and had many questions, so thank you again 😄

I know exactly the channel that you talking about….Even my husband says……I only Trust 🌹 Thank You for all you do! Sooooo Appreciated!

Thank you for this video! I appreciate understanding the science behind decisions I need to make for my family’s safety!!

Lord Thank u so very much for this I'm in Indiana

I am so grateful for this channel. I haven't canned anything yet. I've just begun gathering supplies and hoping to start in a month or two. The information given here has helped me make some great decisions, thank you! (residing at Elevation: 205 feet I have a 4 hour food for thought.) I love to listen to you. Thank you for sharing your knowledge with us. I treasure it. My mom pressure canned when I was young but wouldn't let me anywhere near the kitchen when she did so I never learned. She's been gone nearly 20 years now and I am just now looking to learn about it. I feel this is a trustworthy place to learn. Thankyou.

So thankful for you and Jim and your dedication to the community. We are truly blessed to call you teacher and mentor. For us newbies, it makes a big difference to have somebody that we can look up to and help us through this process. I know this will be silly; but please take your arms and wrap them around you and squeeze real tight, your community is sending you air hug(s). ❤️❤️

The grace and non-judgemental way you handled this was inspiring. I have recently seen several comments as to people asking the question as to my grandmother water bathed everything, why can't I. Seems to me, especially if you have an electric stove, the damage you would do to the stove would not be worth it, running it for such lengths of time, can and will damage it. The other thing I thought about was that the Amish are known to sell many of the products they make, now that is something to think about. Thank you Pam and Jim, the most informative, respectful video from you ever.

I have learned so much from you....the scientific explanations you provide are very helpful in understanding the canning process. There are plenty of youtube channels that give recipes, but you are the only one I have come across that explains exactly what is happening when we can and how to do it safely.

Thank you so much for taking the time to keep us informed. It's about enjoying our food, but being mindful and safe. 🌻

I love how you and Jim present the science to us so we can understand. This is very good information for me to not take any chances with water bath canning or pressure canning. I wish I had your hair and shirt, your very stylish. Keep smiling both of you.

Bless your heart! I appreciate your objectivity.

This was a very informative video. Thank you for taking the time to explain the science behind the safe canning method without belittling the other you tuber. You asked what else I’d like to have answered & that would be the difference in nutritional value of foods dehydrated & those freeze dried.

You are an amazing teacher. At 72, I enjoy learning new things from sitting in your " class".You make sense in your explanations and have science behind what you say and not just giving us your opinion. Thank you for your help and allowing us to do things efficiently and keeping us safe. 😊

I wish there were more professors out there like you! So well explained. Thank you!

Thank you Pam (and Jim)! I saw that video interview and ive seen many others as well using alternative methods. It is indisputable that regardless the method one chooses, the goal is safe and consistent results for ourselves and our families. I'm on board with safe USDA tested and endorsed scientific methods myself, but i certainly do not begrudge what others chose to do. I love that you were so compassionate and considerate of the choices others may make. I absolutely love all your posts and am giddy each time i learn something from you and Jim. Thank you and God bless you and Jim for all you are doing for everyone everywhere! ❤❤❤

I've also seen that video, and I know my grandparents did the same. However they lived up on the Canadian border in the Adirondacks. I'm pressure Canning for 2 reasons, I've got an electric pressure canner and it stops on its own, as well as safety. I could probably get away with water bathing using vinegar, but I'm not all that fond of everything tasting like sauerkraut. 🥴

Hi Pam 👋 I'm a new subscriber from New Zealand. Lady, you are amazing! I feel so stimulated from your videos... it's so refreshing to watch someone with a passion for both sustainability and self reliance, but for the science also. Needless to say, I'll be binge-watching your channel over the next while. Thank you for you contribution to my learning. Explanations made easy!!! Our country hasn't done investigations into food preservation like the states, so it's nice to understand the "why". Peace and courage be with you both ❤ and KEEP EM COMING!

I just wanted to say thank you Pam for your logical, scientific approach to canning. We all have to make our own decisions, but I'm very happy to know that you have the access to this information and share it with others to help people make better informed choices when it comes to the safety of their families. Thanks again. I really enjoy your food preservation videos on dehydrating, canning, etc.

Thank you for all the science behind the data. I feel safer following your instructions over all others on KZfaq because I don’t want to poison my family and I’ve seen some pretty scary stuff going on! Thank you!

Thank you for taking the time to explain the science regarding the time/elevation for Rebel canning. Makes complete sense and a blessing that you shared! Also, makes sense that the Amish only can for 3 hours at lower elevations. Never would have thought to adjust the process if water bathing. I choose to get the Presto 23 Q and LOVE it! I am new and started with raw packing meat, chicken, and organs for the pup! Your videos are excellent and educational. Thank you!

I consider it a blessing to have run into your channel. I have watched most on your videos SEVERAL TIMES and i love your the way you explain processes and the "WHY ". I appreciate your knowledge and expertise on canning . I don't care to take too many " risks" in life. I am a Virgo and by nature will deeply analyze everything ,lol, before making decisions...and when i do, it's an informed decision... thanks for your time and devotion in educating those willing to learn 👍

Your explanations really help me to understand why it is so important to follow the USDA guidelines. Thank you for this video.

Also, it’s not the altitude, it’s the type of boil. Water “boils” at around 180. A rolling or “hard” boil is 212-215. Boil hard for canning.

Such a kind and loving way to explain all home canning ways. Everyone has to chose their own safe way of preserving their own food. When doing so no one can blame someone else for the outcome. Love the roses

another excellent well prepared presentation!!! I now fully understand the heat/time equation concerning canning of foods. Kudos to both Jim and you!!!!

Pam, thank you for bringing the importance of science into light in canning and daily life. How do we, as women get younger women to embrace the sciences and not be afraid to learn? Again, I appreciate you and the effort you put into creating your channel.

Thank you for presenting this information. You answered some questions I had regarding water baths. I'm just getting started so I don't have a pressure cooker, just items for water baths, so this really helped.

Super clear explanation! Your clear explanations are very helpful in understanding the science behind canning and food safety. I'm not a rule follower by nature, but when it comes to canning I follow the rules very closely because it's just not worth it! It's helpful to understand the why behind it all. I also live at altitude in CO and sometimes pressure canning is more worth it because I have to add so much time to water bath times.

Excellent! You are truly a gifted teacher and presented the heat/time relationship so very well. I now ask myself how adding acid affects the time. That is just my curiosity, not something I expect you to address, because I am perfectly happy pressure canning the foods that require it. I also wonder what green beans boiled for three hours would be like, but again that is just my curiosity and not something I will ever care enough about to test. I love the way you treated the fifth grade boy - how many (not so knowledgeable) teachers would have just told him that his method was wrong and forced him to change? Thanks again for all you do.

Absolutely great information. I’ve been canning for years. Went to local County canners classes. Your way of teaching explains canning very well. Always leaning. Thank you.

Wow! That was the most informative and easy to understand video I have ever seen on canning safely. My husband watched it with me and said, “ I had no idea!” He just thought I was being incredibly over cautious regardless of my efforts to explain this to him. BTW, I have the exact same blouse that you’re wearing in this video. 😀 Love it!

This may be one of the best KZfaq videos Ive ever seen! The information you provide is invaluable. Thank you so much! You presented everything very clearly and easy to understand. Thank you both!!

I just have to say this video was amazing! Thank you so much for making the science easy to understand. I enjoy canning so much, but I am not willing to take a chance knowing my children will consume the food. I will do what I know is safe because that is what works for me.

I appreciate your sharing of knowledge! I love my pressure canner, and use it a lot. That said, my Mom only canned 2 things that require a pressure canner, beef and salmon. She did them in the water bath and did them for 3 hours. My Dad loved to fish and Mom canned them (only salmon), every other fish was either eaten that day or filleted and frozen. I can attest to the fact that her handling of the fish and beef were done pristinely with only fresh ingredients. We all loved that salmon, and it was beautiful swimming in it’s little jar. I will use my pressure canner like I have been. There’s room for recognizing differences, but if you don’t feel safe dong something, don’t do it! ♥️👍🙏🇺🇸🤓

You truly have to think for yourself and having the science helps a lot. I really appreciate this video and will recommend your channel in everything pertaining to canning. Thanks for caring and sharing!

I am so very happy that you have decided to touch on this subject. I too have looked at her videos and was amazed but reticent…so where do I go to see if my favorite canner lady thinks this may actually work. Pam you have set me straight on my canning procedures and I truly appreciate you for this and your warnings on the dangers of botulism. God bless you woman for teaching us the whys and the science that is there to protect us with the science to back it up!

I'm so thankful for your knowledge and your willingness to teach all of us!

I don't think she said everything for 3 hours. She said the chicken for 3 hours. She said potatoes for 2. Without the vinegar, potatoes for 3. What if you wash your produce in a vinegar bath first?

I saw the video you are referring to and I'm SOOOO happy you addressed this!!! Thank you so much for this incredibly helpful information.

I found this video absolutely fascinating. You have taught me so much about canning. I am fairly new to the idea of long term food storage and still learning. Thank you so much for this doing this video.

This video had me spell bound. I watched the video you referenced and came away from it with a 100 questions, and you answered every one of them! So yes, it can be safe "IF". And you explained the "if" in a crystal clear manner. So I come to the conclusion that this is a skill that I should know, JUST IN CASE I am ever unable to pressure can. It's a skill I would hope to never have to use, but as my grandparents used to tell me: "it's better to have something that you don't need than to need something that you don't have". And that applies equally well to a skill as it does to "things". I do not intend to begin waterbath canning anything that I have always pressure canned, but I have wondered before "what if there is no pressure canner available"? Do I just not can or do I use Plan B, the waterbath? If I am ever in the situation of being forced to Plan B, I want the effort to produce a safe product, and to know that it is safe. But I have no intention of, and do NOT want to spend hours babysitting boiling water unless it is the ONLY option as a last resort. At least now I know that it CAN be an option, if it is the only way, something I did not know before. So where can I get the excel formula to determine a safe time for my altitude? I would really, really appreciate it if you could point me to that. Thanks you very much.

Thank you for this explanation. I don’t see why someone would want to boil something for six hours when it could be done in 90 minutes.

Thank you so much for this video. I am fairly new to canning. I just bought 60 lbs of potatoes and have seen a video about water bathing them. I have watched a lot of your vids. I knew you were all about safety first so I listened to you for my final decision about the best way to can my taters. I have grandkids and don't want to make them sick, or worse. Blessings to you and Jim!

I have to say I never really comment on videos but this is SO informative!! Thank you for all you do to help us all understand the science behind it all. You have given us the information we need to make decisions! Canning has always been scary and intimidating to me but I now have the information I needed to actually feel confident to do it.