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These waffles look absolutely delicious .. I went out to the store and bought all the ingredients .. yum .. however, I have a serious question .. I have spent the better part of this afternoon watching your comparison videos of electric pressure canners and I decided the IP Max would be a good fit for us .. but that model cannot be found except on ebay .. I guess they are not making it anymore .. so, do you have any suggestions for a substitute .. my elevation is only 875' so it seems the Presto might be overkill ..

I have a quick question I hope you can answer for me. If one is using an electric canner to re-can, and the pH is not correct, would you pressure can using the dial or weighted gauge method? I hope I worded that correctly. Thank you!

Great class! If you two haven't heard it you should definitely listen to the song "The Kitchen Junk Drawer" performed by singer-songwriter Michael Longcor. I think you'll get a kick out of it. If you search the words "Michael Longcor The Kitchen Junk Drawer" on KRplus you'll find a free video of him playing his guitar and singing that fun song in praise of "perfection's perfect safety valve", "entropy's own altar", the kitchen junk drawer 😊

Thanks for these great videos. Im curious can I use the stretch & fold method using bread flour or AP flour? Thanks & have blessed week❤

I love your way of making ghee, I saw a video of a guy melting the butter, putting in jars, then presure canning, just wonder if that was a necessary method.

Thank you for all your videos on food security.l live in the UK. canning is something we don't do!! but thanks to you both of you l have been canning for year, l am now passing the good word round to others with your videos and there seems to be a lot of interest. Keep the good work up Look forward to more videos ❤

Can we have your meat sauce recipe. Very informative. Thank you

Great method!

Mmmmm. Got to get wok now.

The science behind the USDA rules apply anywhere in the world as the variables are the same.

I grew up in a house without a functioning kitchen. We ate out or used the microwave. I was looking at the garlic and ginger thinking…”I hope she shows me how to peel and cut that! I love fresh ginger!”

I am also interested in knowing if the PAM'S method can be used with non sprouted flour? I saw that a few others ask the same question but with no reply. A million thanks for all you do.

Great demonstration!

This was made a year ago, do you feel these predictions have come true? Prices have continued to climb however the overall economy has not led to difficult times.

Hi Ms. Pam and Mr. Jim. TIPS: I have actually been using ancient grains for a few years. You will have to learn how to bake all over again if you are used to using commercial flours. THIS IS A LOT. Kamut is the trademarked name - Sold here in the US as Khorasan wheat ( I know the varieties fall under this category. But, here purchasing Khorasan wheat is "kamut". Using the autolyse technique is BEST for Kamut, Spelt, and Einkorn. By adding all of the liquid (water/milk) minus enough to bloom your yeast that the recipe calls for. You will mix it just until it comes together, and then cover it, and walk away for at least 30 minutes. Once that time has passed, then you can add the bloomed yeast, and the rest of your ingredients. Ancient grains begin to form their glutens by just getting wet. So, these gains need less, and gentle handling to form the dough. This is why your dough broke when stretching. When you reached the 45 minute mark, you see the gluten was beginning to develop. When using ANY of these ancient grains when using your favorite recipe- 1 cup of AP or Bread flour, start with 3/4 cup measured Ancient gain flour, and then if it seems wet you would only add 2 more TBS. Do not be tempted to add more flour or liquid. Even if there is some dry flour. Once this time has passed add the bloomed yeast, and proceed with mixing your dough as if you just started the recipe. Next- once the other ingredients are mixed in usually about 3 minutes kneading is the most you really need. They do seem a little more "sticky". But resist using more flour. Einkorn is the HARDEST of all wheats to work with. I spent some time on the phone with the gals at Jovial foods learning how to use that wheat. It is AMAZING and a beautiful. But, NOT encouraged for a beginner bread maker. Eninkorn uses less liquid that any of the wheats. Take your recipe, ( for each 1 cup regular flour, start with 3/4 cup. And then 2 TBS less of the liquid that the recipe calls for. EX 1 cup water- you take out 2 TBS. Autolyse and then, check your hydration from there. This one really takes a bread maker with many loaves under your belt. But, once you get it. The sky is the limit. Sorry this is so long. But, important is you are not used to using the ancient grains.

Hi from my homestead in northwest Florida! I subscribed to you years ago but somehow lost track of your videos and now catching up! I laughed out load when you said you and Jim gagged when you tried the mashed potatoes with the potato powder. Happy Gardening! Mine is doing so well this year, it's better every year. I especially like to watch you many videos on preservation because after all my hard work I sure don't want any of my crops to go to waste!

They look delicious!

Why didn't you taste it for us & tell us what you thought❓🤔

I just got a bistro noir it’s a air fryer a canner a slow cooker and a dehydrator too I haven’t used it yet also I’ve got a old health canner pot with all attachments from a flea market

What are the ingredients in the bowl that you made the sauce in? I can't find your recipe in the description. Thanks.

Greetings from North Georgia! You are such a inspiration. I just wish you would do a taste test at the end of the video. Irregardless your demonstrations are Awesome!

We enjoy watching your videos, and have learned so much. I am curious about storage temperature, because you had mentioned storing canned foods in your garage, which you said gets very hot. Have you experienced any problems with that? Thanks.

Great advice...

I can purchase these at my local health food/supplement store. I think they are a bit milder tasting bean, and I like them.

The links are solid gold. Thank you. Beautiful tiles behind you by the way. Someone has great taste!

Wow - so much to take in. I’m on the verge of buying one.

Awesome video and it just so happened to pop up while i was thinking about organizing the barn. That was a very productive hour for me. 😂❤ i also cannot cook with a dirty kitchen, i literally refuse and will clean it .. eat whatever, i dont care. Lol. The seasons make the barn kitchen active..and i had all these different fertilizers, grilling stuff, animal foods.. everything in total disarray. Feels much better already. Thank you! ❤

Thank you so much for such awesome videos. What can be a good substitution for dry Sherry as an ingredient in the cream of chicken soup recipe?

While listening I went to my cupboard, grabbed an opened can of baking powder, bb date 3/23. Made the hot water powder mixture and it bubbled like crazy. Thank you for showing that test. I would have just thrown it out if not for your test.

looks delicious. I’m making it now. cant wait!

My mother in law lived in Las Vegas for years and always drank a bit of water out of her bottled water and put it in the freezer and when she needed to go out she would take one of them with her saying.. you never know… (she was raised on a farm in the south! Than held one for several years when she got married!) if I was with her she would just hand one to me…

❤ I appreciate you so much! Thank you! I was planning to dry can potatoes w /skin on! Thank you for your excellent teachings.

I love and appreciate all your videos. I have learned so much from them. I wanted to ask if all chili should be pressure canned in pints? I wanted to do chili with ground beef and kidney beans in quart jars. I just didnt want to do something unsafe. .Quarts would just be better for me. I dont think it would be near as thick as this 13 bean recipe. Thanks in advance!

I absolutely love your classes!! I’m so grateful that I found you. ❤

This was a wonderful class! Thank you very much!

Where do you get lard please

great video ! just a quick question, i have the same bread machine and on dough cycle it does a couple of rises but you said take it out after the first rise so does that mean you don't let it run the full hour and a half or was that just a mistake. 🙂

Can you safely freeze dry your meat or vegtables you pressure canned 18 to 24 months ago. I want to extend the shelf life but cannot find any information on the safety.

Do you vacuum seal your powders after you use them each time?

Canning pantry is out of taco meat, this looks like a great recipe to restock with! Since I can for 1, I will use halfpints. Thanks for the recipe!

I've been studying up on nixtamalization long enough that I remember when there was ONLY ONE VIDEO on all of youtube on it.

Oh my God that’s too complicated. Sorry no

Needed this! Raised in an organized household….being trying my best all of my life! So hard.

CORNBREAD! Top with beans, Mexican food, chili, gumbo. Use as pushers with your summer garden "veggie night" dinners, navy beans & ham. My fave is roast beef or pork and gravy.

Okay, if 300 takes care of a gallon, why does 300 times 5 equal 1500 not take care of 5 gallons? I still use 2000 just to "follow guidelines", but why doesn't the math work?

I would ❤ to see how you prepare a typical weekly meal plan-not for camping. Do you have a list in your kitchen or do you go out to the garage and check the lists on the freezer doors to find things to pull out? I have been doing pretty well prepping and freezing meals since the first time I watched this video, but I haven’t been pulling them out and using them so things are starting to back up in the freezer.

Awesome video❤

I hope you see this! Not related to this video! I am interested in trying to freeze drying, therefore I have been watching every video on KRplus I find. I watched a few on one of your sites, (i have subscribed to both). Now for the reason I am writing this: I remembered when you first started freeze drying, some of the things were still a little pliable when you packaged them. Everything else i have seen stress that everything must be so dry it crumbs with touch. I hope you can track those packages too make sure they are not spoiled.

Pam, thank you for this video. I have fallen in love with Kamut. So delightful.... I was wondering, (off topic) if you bought your mic on Amazon? I'm looking for one just like that...

Ps. The relevant video was posted on the 16th of December 2023, entitled: my new sourdough steamer is making my loaves explode. Best wishes. Charles.