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This is the last in the series of videos we have made answering your questions. There are so many great questions in this series …

29 replies
  1. Hey Hedy What's Cookin
    Hey Hedy What's Cookin says:

    Miss Pam, I just LOVE your channel! You are so knowledgeable not to mention I love your personality! I love both you and Jim!

    I have a question, can you use Steramine to disinfect a new, unused 5 gallon water jug to use for the purpose of water storage? What method do you use on your jugs? I could not find any information that directly utilized using Steramine for this exact purpose. If you think it could work, how much Steramine would you add to a 5 gallon jug? I understand that the normal ratio is 1 tablet per gallon, though I'm not sure that ratio would be necessary to sanitize the whole 5 gallon jug. Use the whole 5 tablets per jug or would less, perhaps 3, do the job? I knew if anyone knew, it would be you! If you did use it for this purpose, would you let the Steramine water sit overnight in the jug before rinsing with clean water? I have been using diluted bleach for this same purpose for years. Being that bleach doesn't store as well for long term, that is what made me think of Steramine as a possible alternative. Thank you so much in advance.

    I had already filmed a video for my channel utilizing the bleach method that I have been using for years, though I haven't yet edited nor uploaded it. Steramine jumped into my head, as it, compared to bleach, would store longer in a grid down situation. I was thinking if it is indeed a safe alternative, I would add in a segment into that video. I have been using Steramine to disinfect every since the first time I saw that you said you were using it to disinfect your counters. I film cooking videos, so food safety is of the utmost priority. It was wonderful to discover Steramine, all thanks to you. Nowadays, I always cleanse my areas with it. You are the person that made me FINALLY take the leap into pressure canning a couple of years ago. I close this long winded message by again saying thank you for your wonderful videos and for just being you! 😀

  2. Koni Billings
    Koni Billings says:

    I too have heat issues in my storage room built off my garage. I live in hot Texas, I bought three small fans and keep them on low or medium and run them in three corners. (fourth is the door). I can keep that room at about 75-80* when it is 100+ outside. If it gets hotter, I place a plastic bowl of ice cubes in front of one of them in the hottest part of day (3-7 pm), then dump water in evening. Don't do this continusly, it can create humidity. This works in my case. Hope it helps anyone concerned about heat in a storage room.

  3. Jon Hoopes
    Jon Hoopes says:

    I use 1-2 tablespoons of molasses per cup of white sugar. Mixing together as needed and to taste depending on how dark you want the brown sugar. No need to store brown sugar and no worries as to if it will go hard. Works great for baking or any brown sugar needs. I learned this trick while seeing in a foreign country that didn’t have brown sugar.

  4. Jon Hoopes
    Jon Hoopes says:

    I make my own brown sugar by using regular white sugar and mixing in 1 or 2 tablespoons molasses per cup of white sugar. Works great whenever you need brown sugar. I store molasses instead. I learned this trick while leaving abroad where brown sugar didn’t exist.

  5. Henry Cooks
    Henry Cooks says:

    Mason, canning jars are not tempered Pam, they are actually go through an annealing process, the tempering wording is a misconception, annealing is done at lower temperatures, then heat-soaked, until temperature of glass is consistent and stress reduction is achieved This is another reason they tell people not to heat mason jars in the oven. Tempering is not the same as annealing. I agree that first one with the alcohol and beans, crazy, who comes up with stuff like that.

  6. cocacolafiesta
    cocacolafiesta says:

    I saw many videos that were from different Latin American countries that use the plastic liter bottles for their food storage. Some pack the food in like beans or rice to almost the very top then add a small piece of aluminum foil on top to create a small bowl to hold a small amount of alcohol. Once lit you let it almost die out (most of alcohol is burned out) then put the plastic cap on top and tighten.
    The plastic bottle will begin to compress like it’s being vacuum sealed.

  7. MidnightRun KENNEL
    MidnightRun KENNEL says:

    In reference to the brown sugar storage… Has anyone else noticed that Great Value brand brown sugar doesn't get hard?? I had a bag not closed tightly, that went to the back of a friend's pantry, and when we went to use it, it was as soft as if just opened… and there have been several more times when we've noticed this 'phenomena'. Just curious if this is typical 🤔

  8. MidnightRun KENNEL
    MidnightRun KENNEL says:

    Love you guys, greatly appreciate and respect all the time and effort you put in to researching and testing, and reporting the results.
    I am a self-taught homesteader. My mom was raised in Brooklyn, and my grandparents ran a restaurant. Laura Ingalls was an inspiration to me.
    I moved off Long Island, NY and to the QC/VT border of NH. Canning, especially pressure canning, intimidated me — but I learned.
    Referring to 11:22; garlic scapes!!
    Creampoke Sally, of Colebrook NH makes Garlic Scape Pesto. ❤️🥰 I don't like basil pesto, but I will walk barefoot through coals to get Garlic Scape Pesto… Just an idea of what to do with garlic scapes 😁

  9. Diann Weaver
    Diann Weaver says:

    I love the way you answer questions and show how to do different things. I have watched some others but I just don’t trust the methods they use. You always go by the USDA. Thank you for teaching the right ways.


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