RRH Class: Safely Adjusting Tested Recipes
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We discuss several ways within specific parameters that tested recipes can be adjusted for personal preference. The class …
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This was a great video. Thank you so much for putting it together. I know she spoke to the different ingredients used for adding acid, but where does commercial citric acid powder stand in the list? There are some recipes that add lemon juice, but that just sounds ghastly. Is citric acid powder an acceptable substitute?
Greetings from South Africa! Very hot summer here at the moment! 😅 When you talk about the Acid/Base Ph scale, I have noticed that you talk about the Alkaline section as "*Base* . Here we only mention it as acidic or alkaline. Just as a matter of interest. Thanks for your very informative lesson! Greetings from one retired teacher to another! ❤
Oh yes felt like I was in college again! Loved it!
I always learn so much from you. Thank you for teaching us safe canning rules & the reasons for them. Your scientific approach is very interesting. Thank you
Is it safe to can salsa made from frozen tomatoes and peppers?
This video is timely! I can't begin to tell you how many home canners I know that try to change recipes, jar size, amount of each ingredient, and timing, to suit their wishes at the expense of potential botulism. Then they complain that they had to throw out home canned food because it went "bad." Thank heavens they did not try to ingest the contents. Thank you for posting. Your PH ladder was very informative. I will test the PH of my fresh Meyer lemon juice (two trees) and see what it is, just for the sake of data gathering, not that I would use it this in a canning recipe.
Rose..i have a question ..im sorry if its been covered in another video ..
Can botulism be present in canned food that was already cooked..
Example..ive cooked chicken then add it to jars and seal can etc.. does it need to reach a particular temp/ time
Thanks for making this video, it really reinforces how we should do things. Your love and enthusiasm of teaching really shines through and I'm grateful you've put it to use in this form, so we all get to benefit. Thank you.
I found your channel not too long ago when I was just starting to can. This class was so, so informative. I know I'm going to have to watch it several times as I have so much new information bouncing around in this head. It will be nice to be able to can foods we like (as long as they are safe) versus what someone else's idea is. Thank you again for this class!
Thank you Pam and Jim for being so generous with your time and knowledge. Your videos have given me confidence to try several home food preservation projects that I would have found to be too intimidating without your advice. THANK YOU! THANK YOU!!
Loved your video. The print out was very helpful with taking notes. Can't wait until the next one!
It would be very helpful if you could just put the link to the downloads in the description instead of making everyone navigate all there themselves. Just put the link in the description so we can click it. Thanks !
Hi – thank you for all of your videos and documents! am a big fan and I trust your advice. Here is my question: if all vegetables from under/on the ground must be peeled before canning, is it safe to use carrot peels, onion peels, unpeeled tomatoes, etc. for making vegetable or meat stocks for canning? Thanks!
You left out citric acid. I sometimes add it on top of lemon juice.🍋
Thanks for the clarification!!
I have some books from 40, 50,on up. From family I enjoy reviewing. Some are hysterical. Even how or cook coon / possum. Sure hope we don’t need to revert back.
Pam, I wish I could do more than say thank you! I want to hug you for all the things I have learned from your teachings, you are a GREAT teacher. I have 1 question- we use V8 juice in our soups and chili, can I substitute V8 for the tomato and tomato sauce? I know V8 is about the same consistency as sauce. Thank you so much 🤗
Hi Pam, would you comment on powdered citric acid with your acid section? Where does that fall? What can that be substituted for? Thank you!
Pam, I wholeheartedly agree with all the comments about your knowledge and completeness in your videos. And I too want to say a big thank you for this video. But here is my concern now and I don't mean to be a downer in all this. I am new to canning (I prefer to say jarring) and I gained my desire to jar from your videos. But here is a question. The All New Ball Book (blue book) has a publication date of 5/31/2016. Is this book no longer reliable (yet I see you use it a lot)? What about The Complete Guide to Pressure Canning (Diane Devereaux, The Canning Diva) has a publication date of July 24, 2018? That only leaves the Ball Complete Book (pub of 5/1/2020). I hope you will respond to this inquiry. thank you
If I hadnt grown up with canning and knew nothing about it, this would have turned me off instantly. The US government and its agencies clearly want us to be afraid of storing food. You are a good teacher, but I think you are over thinking this whole thing and dare I say, over educated. There are thousands of safe canning recipes that dont come from our government that have never killed anyone, which means they are tested. I know you meant to ease minds but I think you are spreading fear.
Do you know why you cannot decrease the amount of peppers?
❤❤❤❤❤ thk u
Wonderful video. I don't think I've ever watched one that has been labelled a RRH class and it definitely makes me want to watch more like this. Btw, I liked the intro to your video, no need to change it from this viewer's perspective.
As someone who has never canned but am watching many YT channels to find out how. I am very appreciative of your classes. Thank you very much for all of this valuable information.
This is very informative, thank you for the class! I do have a question still. I have been trying to find a recipe to safely can sofrito. There are some youtube videos and blogs out there that show canning it but none of them reference any tested recipes nor how they decided their version was safe to can. My homemade sofrito includes only: peppers, onions, garlic, cumin, black pepper, salt and vinegar (all these ingredients are usually chopped finely and sauteed together in a little oil but the oil can be left out of the jar). Occasionally I will add a tomato but I prefer to make my sofrito without tomato. I was thinking I could take a salsa or a pickled peppers recipe and modify that to figure out a safe canning recipe. If I'm understanding right all I have to do is find a recipe with peppers, onions and garlic and vinegar, then I can use the amount of cumin, black peppers and salt I want to taste? Would that work? Alternatively, I will sometimes use dried onions/onion powder and dried garlic/garlic powder as a shortcut in my sofrito when I don't have any fresh. I have canned pickled peppers before and I sometimes just use those to make sofrito with fresh onion and garlic. Would it be acceptable to can pickled peppers seasoned with dried onions, dried garlic, and the other spices? (cumin, black pepper and salt) How do I figure out the amounts of dried ingredients that are safe? Or is it always just to taste?
Can you taste Botulism so you know when to throw it away?
All the extensions sell that book "So Easy to Preserve" I bought mine through my extension in WA state.
I am a graduate chemist and I agree that it is inappropriate to use the gadget to say that canning and recipe is safe (tested or not tested). Adding on to the most recent Micromoment Monday, it WOULD have been appropriate to use the gadget to demonstrate that it is NOT safe to can potatoes in a pressure canner without adding a liquid medium. Using your hand in a hot oven and in hot water was very creative and a nice explanation the differences in the specific heats of air and water, but I think that canning an actual data logger in a dry pint does a far better job at demonstrating the key point you were making. Providing data and numbers like you’ve done before might save some people from making their family members sick. The data logger data from a test run will definitely show that air will not conduct enough heat inside of a glass jar during processing in a canner and is, therefore, not safe. Might have been a nice way to drive that video home, but ob la di, ob la da.
Trying to teach pH is so hard online. Trying to keep a balance between common language and acid-base theory is tricky for sure, so really nice job on that, Pam. If it helps at all, the pH range is actually between 0 to 14, not 1 to 14. This will give you a range with neutral 7 being in the exact center. To avoid confusion for my learners, I have found it better to avoid use of the phrase “high acid” and instead use “low pH”, especially when the chart is presented top to bottom. Also, strictly speaking, the strength of acids is a different concept than pH, so even I was getting lost in the terminology of “stronger acid” that was being used to explain that one.
I enjoyed the class. Nice job, you two.
As always, another top notch educational video on proper canning technique…thank you!
I kept marveling throughout this class how lucky we are that you chose to share not only your wisdom, sometimes witnessing you as you gain more of it, but also how lucky we are that you instill in us critical thinking, the basis for continuing our education, regardless the subject.
Thank you for the class! I learned a lot from it.
Psssst, you didn't really retire did you 😂
This is priceless. I have been watching for 3 years, still learning from YOU. TY! 🥰🥰🥰
Great class! You really opened my eyes on the changes and updates and can't wait for the next!
Excellent you answered so many questions that I tried to ask in certain groups. All I got was yelled at. It was crazy. Thank you. ❤
Thank you! Take care