Pam's Vlog: Book and Canning Courses Update


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There is a bit of news on the food storage book my sister Cindy and I are producing. We have also firmed up some details on the …

43 replies
  1. MBullyCrew
    MBullyCrew says:

    I would totally self-publish and get over the publisher. I'm sorry that things are delayed for you. I'm an Instructional Designer specializing in online learning. If you need someone to audit and give you feedback, I'd be happy to volunteer.

    Reply
  2. Dannie McDonald
    Dannie McDonald says:

    While I understand the editor's viewpoint, I think that a home made meals cookbook should have home made-looking pictures. Honestly, very few (if any) of my dishes turn out looking like the staged pictures in cookbooks or on Pinterest. But they taste good. That being said , the editor is thinking beyond those of us who love everything y'all put out in hopes of selling to those who are use to seeing 'perfect " dishes in cookbooks. I hope that made sense πŸ™ƒ and I wish you well with the new photographer.

    Reply
  3. Teresa Atkinson
    Teresa Atkinson says:

    Love this <3 And might I add, we LOVE everything you and Jim do and I am almost sure Sissy and hubby are just as good. Shame on your publisher for "assuming"! But understandable you want the best too. WE LOVE YOU!!!!

    Reply
  4. Christy Asay
    Christy Asay says:

    I totally agree with the comments concerning your photos for our future cookbook. Using your photos would also keep the price down and perhaps allow more people the opportunity to own your cookbook. I own several hundred cookbooks and my favorite ones show colored pictures not black and white and just give me an idea of what the food is supposed to look like when I’m ready to serve it. Whatever you decide to do will be great, I just think your supporters hate to see you and your sister feel the need to β€œredo” all the recipes. Think of your β€œdown. to earth” supporters not your professional publishers. We can’t wait for your book to be in our hands and kitchens. Thank you for creating it for us.

    Reply
  5. Rhoda Neader
    Rhoda Neader says:

    I agree. Many of us would prefer your own photos. Jim does such a great job. It is more for me than recipes. it is about your way of life, your joy of learning and your focus on preparedness that really resonates with me. I have squirreled away tons of things, but fun, simple ideas to incorporate them all is really appealing ❀

    Reply
  6. EF H
    EF H says:

    YAY!! I am so excited about the book, the upcoming classes, and PLEASE, don't forget the gorgeous aprons!!! This whole time, I have really felt as if I should pay tuition you have taught sooooo much!!! The pictures need to be "professional"? Well, I love everything you two have posted. The videos are perfect, and so are the pictures that show the end results when the videos are posted. You two amaze me with every video!!! I can hardly wait for Cindy's and Pam's future planning "now" book! So, I will wait because you want to make it "professional." Honestly, YOU TWO ARE PROFESSIONAL!!!

    Reply
  7. Earnie
    Earnie says:

    No rush… haste makes waste. You might very well be on to something with the prof videos / pictures. Those people usually know what they are talking about in that regard….Best of luck !

    Reply
  8. cybordiva
    cybordiva says:

    πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘β€πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ’•πŸ‘πŸ‘πŸ‘πŸ‘πŸ’–πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘β€πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ’•πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ’–πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘β€πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘β€πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ’•πŸ‘πŸ‘πŸ‘πŸ‘πŸ’–πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘β€πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ’•πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ’–πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘β€πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘β€πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ’•πŸ‘πŸ‘πŸ‘πŸ‘πŸ’–πŸ‘πŸ‘πŸ‘πŸ‘

    Reply
  9. Dane Mom
    Dane Mom says:

    I look forward to your canning course and your β€œcook book” . I have a canning question about combining different types of items in the same run. For example- raw pack chicken along with cooked ground beef and sausage. All are in pint large mouth jars. Since the time for each is the same, is it ok to do all in the same canning run? We aren’t sure how much we might use these and want to do smaller batches of each. I expect we will find many ways to incorporate.
    I thank you for your science behind the method as a fellow scientist. As an embryologist- pH is a huge part of my job , and a pretty big PIA. Love your channel! Thank you!

    Reply
  10. Amy Hansen
    Amy Hansen says:

    I've told my husband that he needs to get in touch with you. Your spiral bound book is the only thing I want for my birthday. All the teasers for this book have got me chomping at the bit! Best of luck with the pictures.

    Reply
  11. Mickey
    Mickey says:

    Here is a question for you my sweet. You know I just got my canner and have not canned anything yet but I have used the pressure cooking and we love all the food that I came out with. First time though the seal was not turned to the right position….I am short and the canner was on my stove…..I am looking to buy a spare sealing ring for my canner…I know I won’t need it right away but I remember the days of my old Presto…no internet back then or Amazon..so one had to make sure to have on hand a sealing ring. I looked on Amazon but did not find anything pertaining to Carey. Perhaps you can help me on this. I truly hope I can afford your classes my dear, I love everything you do and I than you from the bottom of my heart for all that you do. I have some Seville marmalade in the back of my head and hoping to get this done in the near future. Much love to you and hubby.

    Reply
  12. Pat Kromka
    Pat Kromka says:

    I agree with the comments! Jim does a terrific job with the photos and I know you wouldn’t submit anything that was not good. Besides, it’s the content of recipes and planning that we’re interested in – Jim’s photos are an extra bonus!

    Reply
  13. Mellanie Hulsey
    Mellanie Hulsey says:

    You are professionals that take your time and knowledge to give of yourselves to people you do not even know. We will (do) love the book because we know caring and love went into making it. God Bless you all.

    Reply
  14. Mellanie Hulsey
    Mellanie Hulsey says:

    Sounds like the publisher is may possibly be "booshie" or in cahoots with a photographer monetarily. I would ask who photographer is and do your own research on their connection.

    We want you all. Not a picture book. Your videos are so professional. I cannot imagine what is the concern of the photographs.

    Reply
  15. Mellanie Hulsey
    Mellanie Hulsey says:

    You can publish your own book.
    As one of your many devoted followers/subscribers I would enjoy yours and your sister's husbands work. This is one reason we have enjoyed you all so much and look forward to you all. Just my two cents.

    Reply
  16. Karen Shady
    Karen Shady says:

    I’m definitely interested in classes… thanks so much for offering this Pam, and Jim.. I am also so happy that I will be able to purchase you’re book online, from Australia

    Reply
  17. Paula Terry
    Paula Terry says:

    Ms Pam, please tell your editor your audience may be a bit difference than they may be use to dealing with. I think your audience is simple home chefs that enjoy your topics, spirit and knowledge. You are a natural. Please keep doing what you are doing. The benefit and knowledge you share is invaluable. I will be purchasing you book regardless of the pictures. Thank you so much for sharing you knowledge with anyone who is interested in listening. Wish you and Jim only the best!

    Reply

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