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- 83 - CS-044: Fall Home Canning – Conversation with a Master Food Preserver
As we wrap up the growing season, we turn to fall home canning, That means the holidays and all the abundance that comes with them are not far away.
To get us there, today we are fortunate to have with us Wendy Rose, a Master Food Preserver. We is trained by the University of California Master Food Preserver Program and has some great tips and tricks to help with your home canning and food preservation efforts all year long.
The following comes directly from the website of The UCCE Master Food Preservers of Sacramento County —
“To teach research-based practices of safe home food preservation to the residents of California.”
– UC Master Food Preserver Mission Statement
“The University of California Master Food Preserver Program extends UC research-based information about home food safety and preservation to the public. The UC Master Food Preserver Program is a public service and outreach program under the University of California Division of Agriculture and Natural Resources (UC ANR) administered locally by participating UC Cooperative Extension county offices.
The UC Master Food Preserver Program is an example of an effective partnership between the UC Division and passionate volunteers. In exchange for extensive training on home food preservation from the University, UC Master Food Preservers offer volunteer services and outreach to the general public in 17 California counties. Last year 447 UC Master Food Preservers donated more than 18,908 volunteer hours! ”
Interested in finding a Master Food Preserver course near you?
The following link comes to us from HealthyCanning.com — Master Food Preserver Courses
Sat, 07 Nov 2020 - 1h 15min - 82 - CS-043: The Pickle Anything Show
In today’s show, we talk about safely pickling foods. This is a foundation skill used in home canning worldwide.
Seasoned home canners will benefit by refreshing themselves on the fundamentals of pickling, This includes a review of the related techniques, concepts, and processes central to safe home canning.
Those new to home canning will learn ways to safely get started.
As always, I talk about what went right and what went wrong in my own home canning.
Things we Talk about in Today’s Show
* What is pickling?
* What can I safely pickle?
* Does it matter what kind of vinegar I use in my home canning?
* The difference in salts.
* Canning pickles, salsas, vegetables.
* Ideas for the novice to start pickling.
* Ways the experienced canner can get creative with pickling.
* Pickling meats, eggs, and fish.
Things I Recently Made that I Talk about in Today’s Show
* Kosher Dill Pickles – They are safe, but didn’t turn out as I hoped!
* Refrigerator Pickles – This is where the extras went for good-eating right now.
* Sweet pickle relish – Turned out great, but I forgot to add some heat to the sweet.
* Corn relish – This was my first time making this and I loved how it came out.
Links Worth Considering (Affiliate links)—
The home canner I use: Presto 1755 16-Quart Aluminum Pressure Cooker/Canner (Amazon)
Before you go …
If you haven’t done it already please take a moment to give me a rating on iTunes. Positive reviews are welcome on any platform you listen on. Thank you for taking the time.
Thanks for listening and all your wonderful support!
This show is dedicated to the memory of Perry and Dorrie Rosen, both of whom recently died within 8 days of each other from the Coronavirus. May they rest in peace. May their memories be a blessing.
Sat, 22 Aug 2020 - 53min - 81 - CS-042: Get Your Jams and Jellies to Set
Today, we talk about what it takes to get your jams and jellies to set.
* Pectin – what it is.
* The concept of “a set” and what it means.
* Best method of testing for set.
* Pectin’s role – to pectin, or not to pectin.
* Making your own pectin.
Made a lot of jam since we last got together –
* Strawberry vanilla
* Strawberry japaleno
* Cherry
* Chery almond
* Blueberry, and,
* A raspberry / blueberry combo.
Also made my incredible blueberry muffins. It’s a special treat that I love to make when the berries are freshest. Of course I have a little of John’s touch, a little sum-sum, to make them really great.
Note: You’re not hearing things. In the audio, I called this episode #43 by mistake. It really is supposed to be episode #42. By the time I discovered the mistake, it was too late as the show had posted. -johnSat, 25 Jul 2020 - 48min - 80 - CS-041: Let’s Make Great Strawberry Jam
The strawberries have arrived and it’s time to make strawberry jam.
Today’s show lists the 10 things I learned for making the best strawberry jam. We get answers to the following, as well as many more questions —
* How to make jam without pectin.
* What to do about all that foam that forms on top of boiling jams.
* How many strawberries does it take to make jam?
* What are the best sized jars for home canning?
As a reminder, this podcast relies heavily on information and expertise provided by the USDA, the National Center for Food Preservation, the Centers for Disease Control and Prevention and the Ball Blue Book of Preserving.
Blue Book Guide to Preserving (Amazon affilate link)
Before You Go …
If you’ve not done so yet, please consider clicking here to give me a rating on iTunes(hopefully positive!) along with a written comment to tell people what you like about the podcast. Thanks for listening!Fri, 26 Jun 2020 - 31min - 79 - CS-040: Pop-Tarts and Disruptions in the Food Supply
In today’s episode we talk about what causes disruptions in the food supply and its connection to home canning & food preservation. To help answer those questions, we take lessons from how they package a popular food item, in the United States known as Pop-Tarts®.
Fri, 12 Jun 2020 - 31min - 78 - CS-039 Canning Season is Back!
It’s been six years since the last episode of the Canning Season podcast. Today’s show re-introduces Canning Season to fans of home canning and food preservation. John Gavin, the creator and producer of Canning Season, returns as your host to guide you throughout the growing season.
Get out your jars! Canning Season is back.Thu, 21 May 2020 - 30min - 77 - CS-029: Make Your Own Yogurt at Home | Your Questions Answered
One of the best parts about making your own yogurt at home is how easy it is! If you like yogurt, you’ll definitely want to give this a try.
In today’s episode, I walk you through how to safely make yogurt yourself. I use a trusted, proven recipe that gave me awesome results the first time I tried it. I’ll share some of the mistakes I made before settling on that winning recipe / technique. As usual, I also share some of the tips and pointers I picked up along the way.
When making your own yogurt, what you are really doing is using a food preservation process that goes back centuries. In this case, it’s fermentation. But, again, it’s easy!
In its simplest form all you need is some milk, a bit of existing yogurt as a source of live active cultures, and the ability to heat and keep the mixture warm for a set period of time. Other than that, it’s pretty straight forward. In addition to saving money, you also get to try your hand at using some of your home canned goodies for added fruits, flavors, and tastes.
Here’s a Link to a Recipe You Can Trust —
This is a tested, safe recipe for making your own yogurt – and it works great! National Center for Home Food Preservation Recipe for Making Yogurt.
Listener Questions Answered in Today’s Show
* What’s the easiest thing to can?
* Does it matter if I buy produce at the grocery store for canning purposes?
* What’s the best way to get people to return your jars?
If you have a question you’d like answered, you can always send an email to john<at>canningseason.com or leave a voice mail message at 763-260- 4250.
Links Mentioned in Today’s Show —
LOVE this vacuum – cleans better than ANY I’ve ever used. Shark Rotator Professional Lift-Away (NV501) (Amazon affiliate link)
This is my new Shark Steam Mop (S3601) I got to clean all my floors. (Amazon affiliate link)
This is where I’m teaching a Basics of Home Canning class on 08-April in Minneapolis.
This Amazon link shows you what a yogurt maker looks like if you’d like to go that route. Note: I’ve not used this model so I can’t say if it’s good or bad.
This Amazon link takes you to the thermometer I use for all my home canning – and now yogurt making too! I see they now offer it in lots of cool colors. Mine is plain old white.
Before you go …
If you haven’t done it already please take a moment to give me a rating on iTunes (hopefully positive if you think I’ve earned it!).
Thanks for listening and all your wonderful support!Mon, 31 Mar 2014 - 42min - 76 - CS-038: Homemade Ice Cream | New Features Coming to Canning Season
For all your hard work home canning this year, don’t you think you deserve a break – and a treat? Today I give you both as I introduce you to the concept of making homemade ice cream. But ice cream is much more than a wildly popular dessert. It also happens to provide a natural complement to our home canning.
When you make ice cream at home, can add many of the items you’ve already canned, such as cherries, peaches, and berries to take your ice cream to a whole new level. Once you learn to make ice cream at home, you may never go back to store-bought again.
Here’s the secret about making ice cream at home: It is super easy! In today’s show I walk you through my favorite recipe for making a basic – but wonderful tasting – vanilla homemade ice cream. From there I show you how you how to blend in some of your home canned goodies. You are also going to need to buy an ice cream maker if you don’t have one already. I tell you which one I use, how it works, and why I like it so much.
Things we Talk about in Today’s Show
* Cuisinart Ice Crean Maker I Recommend (Amazon affiliate links)
* Basic Vanilla Ice Cream Recipe – Get started making great homemade ice cream with this recipe.
* Dark Chocolate Ice Cream Recipe – I made this, it turned out really good, but I still like the vanilla better.
* Cherry Vanilla Ice Cream Recipe – One way to start using your canning goodies in your ice cream.
* Butter Pecan Ice Cream Recipe – Never made it but can’t wait to try. So happy to have found this.
Links Mentioned in Today’s Show (Affiliate links)—
Hilton Hotels (link is external) – My favorite hotel chain.
Canner I use: Presto 1755 16-Quart Aluminum Pressure Cooker/Canner (Amazon)
Before you go …
If you haven’t done it already please take a moment to give me a rating on iTunes (link is external) (hopefully positive if you think I’ve earned it!).
Thanks for listening and all your wonderful support!Mon, 15 Sep 2014 - 39min - 75 - CS-037: A Bucket of Cucumbers Restored My Canning Mojo
In home canning as well as in life, we sometimes get off our game; some call it “losing our mojo”. You know that feeling: Things aren’t quite right, we keep messing up, we can’t seem to get into that rhythm that keeps us productive and allows us to feel at ease. That’s what it has been like for me this growing season. In today’s episode I tell you how a simple bucket of cucumbers got me back in balance. It’s an episode I think you’ll enjoy.
Seasonal canners will benefit by refreshing themselves on techniques, concepts, and processes that form the foundation to safe home canning. Those new to home canning will find trusted places to learn and get started.
John’s Must-Have Resources Mentioned in Today’s Show
* Blue Book Guide to Preserving (Amazon affilate link)
* The National Center for Home Food Preservation – Includes Complete Guide to Home Canning, 2009 revision. Free!
* University of Alaska Fairbanks Extension Service – Takes you to a phenomenal series of web-based learning modules. Very well done. Free!
Things we Talk about in Today’s Show
* The benefit of purging your old canning goodies.
* Why it’s okay to make mistakes and how we benefit from them.
* Don’t let your eyes be bigger than your stomach – In other words, you don’t have to get all your canning done in one day.
* Great kosher dill pickles.
* Sweet-hot relish
* Awesome refrigerator pickles that start in a bucket in your garage.
Advertisers You Can Use to Support Canning Season (Affiliate links)—
Hilton Hotels(link is external) – My favorite hotel chain.
Canner I use: Presto 1755 16-Quart Aluminum Pressure Cooker/Canner (Amazon)
Before you go …
If you haven’t done it already please take a moment to give me a rating on iTunes(link is external) (hopefully positive if you think I’ve earned it!).
Thanks for listening and all your wonderful support!
Thu, 21 Aug 2014 - 31min - 74 - CS-036: Pickled Foods | Interview with Expert from University of Alaska
Knowing how to safely pickle foods is one of the foundation skills used by home canners worldwide. In today’s episode we are joined by Roxie Dinstel from the Cooperative Extension Service at the University of Alaska Fairbanks. Roxie happens to be the creator of one of the three must-have canning resources I talked about in Episode 31, Three Must-Haves for Home Canners.
Seasonal canners will benefit by refreshing themselves on techniques, concepts, and processes that form the foundation to safe home canning. Those new to home canning will find trusted places to learn and get started.
John’s Must-Have Resources Mentioned in Today’s Show
* Blue Book Guide to Preserving (Amazon affilate link)
* The National Center for Home Food Preservation – Includes Complete Guide to Home Canning, 2009 revision. Free!
* University of Alaska Fairbanks Extension Service – Takes you to a phenomenal series of web-based learning modules. Very well done. Free!
Things we Talk about in Today’s Show
* So Easy to Preserve – What can I can?
* Does it matter what kind of vinegar I use in my home canning?
* The difference in salts.
* Canning pickles, salsas, vegetables.
* Ideas for the novice to start pickling.
* Ways the experienced canner can get creative with pickling.
* Pickling meats, eggs, and fish.
Links Mentioned in Today’s Show (Affiliate links)—
Hilton Hotels – My favorite hotel chain.
Canner I use: Presto 1755 16-Quart Aluminum Pressure Cooker/Canner (Amazon)
Before you go …
If you haven’t done it already please take a moment to give me a rating on iTunes (hopefully positive if you think I’ve earned it!).
Thanks for listening and all your wonderful support!
Attached:
Roxie’s Pickle Recipes (PDF)
Seasonal canners will benefit by refreshing themselves on techniques, concepts, and processes that form the foundation to safe home canning. Those new to home canning will find trusted places to learn and get started.
I also walk you through listener questions, something I really enjoy receiving.
John’s Must-Have Resources Mentioned in Today’s Show
* Blue Book Guide to Preserving (Amazon a...Wed, 06 Aug 2014 - 1h 02min - 73 - CS-035: Cherries! | So Many Cool Things to Make with Cherries | My Trip to Norway
The cherries are in! Will you be home canning cherries this year? If so, what do you plan to make? With so many choices, you’ll find the effort so much more rewarding if you just take a bit of time upfront to think through the options.
Here’s some things you could make with your cherries this year —
* Cherry Almond Jam
* Cherries for baking / Pie filling
* Canned cherries
* Plain cherry jam
* Cherries mixed with other fruits
* Cherry sauce for Danish or ice cream
* Cherry vanilla preserves
* Cherries for yogurt
For me, this was my first time canning cherries. Since I love cherry yogurt so much, but don’t want all the added sugar and corn syrup that comes with commercially prepared varieties, I decided to make my own cherries for adding to plain yogurt I’ve already tasted it and it’s great!
Want to make your own homemade yogurt to go with your cherries? See CS-029, Make Your Own Yogurt at Home to learn more.
I spent the 4th of July in Norway. It’s such a beautiful country I call it the Land of Once Upon a Time. While there I also learned of some interesting canning and food traditions I share in today’s show.
As a reminder, this podcast relies heavily on information and expertise provided by the USDA (link is external), the National Center for Food Preservation (link is external), the Centers for Disease Control and Prevention (link is external) and the Ball Blue Book of Preserving.
Blue Book Guide to Preserving (Amazon affilate link)
Before You Go …
If you’ve not done so yet, please consider clicking here to give me a rating on iTunes(hopefully positive!) along with a written comment to tell people what you like about the podcast. Thanks for listening!
Thu, 17 Jul 2014 - 29min - 72 - CS-034: 10 Things I Learned Canning Strawberry Jam This Year | Your Questions Answered
No matter how long we’ve been cooking or home canning, there’s always something new to learn. Today’s session lists the 10 things I learned when making strawberry jam this weekend. We also celebrate the one year anniversary of the Canning Season podcast and answer some of your questions.
In this session we learn answers to the following as well as many more questions —
* How to make jam without pectin.
* What to do about all that foam that forms on top of boiling jams.
* What to do when home canning burns you out.
* What are the best sized jars for home canning?
As a reminder, this podcast relies heavily on information and expertise provided by the USDA (link is external), the National Center for Food Preservation (link is external), the Centers for Disease Control and Prevention (link is external) and the Ball Blue Book of Preserving.
Blue Book Guide to Preserving (Amazon affilate link)
Before You Go …
If you’ve not done so yet, please consider clicking here to give me a rating on iTunes(hopefully positive!) along with a written comment to tell people what you like about the podcast. Thanks for listening!
Mon, 30 Jun 2014 - 32min - 71 - CS-033: Easily Avoid Food Poisoning & Botulism in Your Home Canning | Safety Refresher
Today’s session provides a great review on preventing botulism and food poisoning. With the new growing season underway, timing is perfect for home canners at all levels of experience to learn/review these important safety concepts.
In this session we will learn the answers to these questions —
* What is botulism?
* How do you get it?
* What are its signs and symptoms?
* How do you prevent botulism or other food poisoning?
* What is meant by a low-acid versus a high-acid food?
* Why is it so important to understand acidity of the food you are preserving?
* What are the basic methods to safe food processing?
As a reminder, this series of shows is based entirely on information and expertise provided by the USDA (link is external), the National Center for Food Preservation (link is external), the Centers for Disease Control and Prevention (link is external) and the Ball Blue Book of Preserving.
Blue Book Guide to Preserving (Amazon affilate link)
These additional links were provided to me by the Centers for Disease Control and Prevention These sites are very detailed and should provide you with the information you are looking for.
* http://www.cdc.gov/features/homecanning/
* http://www.cdc.gov/nczved/divisions/dfbmd/diseases/botulism/
* http://www.cdc.gov/ncezid/dfwed/medscape/foodsafety.html#botulism
* http://www.foodsafety.gov/poisoning/causes/bacteriaviruses/botulism/inde…
* http://www.cdc.gov/nationalsurveillance/botulism-surveillance.html
* http://nchfp.uga.edu/publications/publications_usda.html
Before You Go …
If you’ve not done so yet, please consider clicking here to give me a rating on iTunes(hopefully positive!) along with a written comment to tell people what you like about the podcast. Thanks for listening!Mon, 09 Jun 2014 - 40min - 70 - CS-032: World War II Veteran Shares Home Canning Stories | Memorial Day Special
In this Memorial Day special, I get to interview a dear friend who served and fought as a member of the US Army in World War II. My friend, Howard Rosov not only fought the Germans in the Battle of the Bulge, he went on to help free Dachau prison.
Prior to being drafted as a young man, Howard was already a student of home canning. In today’s show we learn of techniques of home canning used back in the 1930’s through the 1950’s. Like me, you will be surprised at the connection home canning had to Howard, his mother, and the war itself. It is touching, if not inspiring.
Howard’s is a story I am especially proud to bring to you. It’s also one worth sharing as it honors all those who serve us. Tell others.
According to Wikipedia, the image I posted really is of Howard’s unit in combat in the Battle of the Bulge, It is American soldiers of the 290th Infantry Regiment, 75th Division photographed in the Ardennes during the Battle of the Bulge, Belgium, on January 4, 1945.
For a great overview of the Battle of the Bulge, see United States Army Center of Military History
For in-depth descriptions of activities of Howard’s unit during the war, click here.
Note: Images posted here are works of a U.S. Army soldier or employee, taken or made as part of that person’s official duties. As works of the U.S. federal government, these images are in the public domain.Tue, 20 May 2014 - 49min - 69 - CS-031: Must-Have Resources for Your Best Home Canning | Your Questions Answered
Whether a novice or seasoned in the art of home canning, all will benefit from this week’s show. I introduce you to three of my must-have, go-to resources I rely on for my own home canning and food preservation efforts.
Seasonal canners will benefit by refreshing themselves on techniques, concepts, and processes that form the foundation to safe home canning. Those new to home canning will find trusted places to learn and get started.
I also walk you through listener questions, something I really enjoy receiving.
John’s Must-Have Resources Mentioned in Today’s Show
* Blue Book Guide to Preserving (Amazon affilate link)
* The National Center for Home Food Preservation – Includes Complete Guide to Home Canning, 2009 revision. Free!
* University of Alaska Fairbanks Extension Service – Takes you to a phenomenal series of web-based learning modules. Very well done. Free!
Listener Questions Answered in Today’s Show
* Does it matter what kind of vinegar I use in my home canning?
* Do I have to sterilze my jars when home canning?
Links Mentioned in Today’s Show (Affiliate links)—
Raspberry Plant Collection Used in My Berry Patch (from Burpee)
Tomato, Super Sauce Hybrid (from Burpee – I’m growing these myself!)
Carbonite Online Backup I use this to back up my computers. They offer a free trial to get you started-no credit card required.
Hilton Hotels – My favorite hotel chain.
Canner I use: Presto 1755 16-Quart Aluminum Pressure Cooker/Canner (Amazon)
Before you go …
If you haven’t done it already please take a moment to give me a rating on iTunes (hopefully positive if you think I’ve earned it!).
Thanks for listening and all your wonderful support!
Wed, 30 Apr 2014 - 32min - 68 - CS-030: Get Ready for Summer Canning | Your Questions Answered
With winter over, our planning can finally turn to the hope of a new growing season. These warmer days bring with them the promise, if not the anticipation of new things to grow and eventually preserve.
With today’s show, I walk you through a short checklist of things you can do now to keep your home canning safe, cost effective, and fun. Some simple planning now can make a huge difference later.
Things in Today’s Show
* Why I include the “Life in the North Woods” segment in my shows.
* A systematic and safe way to go through your inventory of home canned goods.
* Tips for coming up with a great home canning plan for the whole season.
* Making sure you have adequate supplies and ingredients.
* Things to do to prepare and inspect equipment you use in your home canning.
Listener Questions Answered in Today’s Show
* What’s a good way to transport produce on an airplane for canning later on at home?
* What are some good home canning ideas for spring?
* A question on noodles in commercially prepared soups versus home canned soups,
* How can you be sure if older family recipes are safe?
If you have a question you’d like answered, you can always send an email to john<at>canningseason.com or leave a voice mail message at 763-260- 4250.
Links Mentioned in Today’s Show (all are affiliate links)–
Marisa McClellan’s new book, Preserving by the Pint: Quick Seasonal Canning for Small Spaces
Blue Book Guide to Preserving
Back To Basics Apple And Potato Peeler
Canner I use: Presto 1755 16-Quart Aluminum Pressure Cooker/Canner
Before you go …
If you haven’t done it already please take a moment to give me a rating on iTunes (hopefully positive if you think I’ve earned it!).
Thanks for listening and all your wonderful support!Thu, 17 Apr 2014 - 38min - 66 - CS-028: Pancakes, Cookies, & Scones – Time Savings from Your Mason Jars
An often overlooked benefit to home canning and food preservation is the amazing time savings it can provide later on. In today’s show I talk about using our Mason jars to pre-mix ingredients needed for pancakes, chocolate chip cookies, and Irish soda bread (commonly referred to as scones).
When thinking of jams and pickles, time savings aren’t exactly high on our minds. But there’s a lot of time to be saved when it comes to meals that can be safely home canned, including stews, soups, and meats. I found that’s the exact same thing when it comes to pre-mixing dry ingredients for use later on!
Pre-mixing dry ingredients needed for such common items as pancakes and chocolate chip cookies offers an amazing time-saver later on. I even include a recipe from my later Grandmother McGovern for making Irish Soda Bread, more commonly referred to as scones.
Even if not for yourself, imagine what a wonderful gift it would make to give someone a mason jar full of cookie mix topped with brightly colored M&M’s!
But why stop there? In future episodes, I’ll come back to this theme as I set aside the mix for blueberry muffins, apple crisp, and anything else I think of.
Teddy Tyson’s Chocolate Chip Cookie Recipe
These dry ingredients fit perfectly into a 1 quart Mason jar. Put them into the jar in the order listed. You add the wet ingredients when you’re ready to make the actual cookies. Do NOT add any wet ingredients (including butter) to the jar. They won’t store safely.
* 2 1/2 cups flour (I use 1 3/4 cup all-purpose flour and 3/4 cup whole wheat flour)
* 1 teaspoon baking soda
* pinch of sale
* 3/4 cup white sugar
* 3/4 cup brown sugar
* Fill the balance of the jar with chocolate chips and/or M&M’s – you can always add more later too if you want!
Note: It’s important you put the brown sugar into the jar last. That way you can easily dump out the chips / M&M’s first and put them aside while you mix the rest of the batter.
When ready to make the cookies, here’s what you do. In a bowl, mix the following –
* 1 cup (2 sticks) softened butter
* 1 1/2 teaspoon of vanilla
* 2 tablespoons warm water
* John’s Touch (optional): 1 teaspoon almond extract.
Mix all the wet ingredients first. Then slowly add the dry ones, being sure to evenly mix. Lastly, fold in the chips. Make the cookies, or cookie bars, as big as you want. Back at 325 F for 10-12 minutes.
Optional: You can add one egg if you’d like a fuller, more cake-like cookie. I like both.
Grandmother McGovern’s Irish Soda Bread / Scone Recipe
In a 1-Quart Mason Jar, add the following dry ingredients. You add the wet ingredients when you’re ready to make the the bread/scones. Do NOT add any wet ingredients (including butter) to the jar. They won’t store safely.
* 1 1/2 cups flour. I use equal portion of all-purpose and whole wheat flour.
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 1/3 cup sugar
* 1/2 teaspoon baking soda
* 1 cup raisins
* Optional: 2-3 teaspoons caraway seeds
Note: These dry ingredients will not fully fill a quart sized jar so don’t worry if they don’t. It’s okay if you mix the raisins into the dry ingredients. For better visual appeal while storing, or gifting, put the raisins into the jar last so they sit on top..
When ready to make the bread, here’s what you do. In a bowl, mix the following –
* 1 beaten egg
* 1 tablespoon melted butter
Melt the butter and mix in the egg togehter in a your bowl. To that, add
* 1 cup buttermilk
Empty the dry ingredients from your jar into the bowl with the wet ones.Wed, 12 Mar 2014 - 29min - 65 - CS-027: Start Planning Now for a Great Garden Later | Interview With Expert From Burpee
Had enough of the extremes brought about by this year’s polar vortex? I sure have! Soon enough, the seasons will turn and a new growing season will be upon us. To help you plan and get ready for growing a garden perfect for home canning and food preservation needs, today I am joined by Chelsey Fields, a horticultural expert from Burpee.
In a wide-ranging and fun discussion, Chelsey gives us great tips for planning your garden, starting seeds indoors, and things to think about as you lay-out what you plant. She also gives us a great recommendation on a tomato she says is ideal for our home canning needs.
Products and Links Mentioned in Today’s Show —
Click here or on the icon above to go to the Burpee home page (affiliate links). To get 15% off you Burpee order, use this discount code offered exclusively to my listeners: CAN14. This code expires May 15, 2014.
IMPORTANT: Want additional discount codes? Sign up for the Canning Season newsletter. My subscribers were sent additional Burpee discount codes to choose from.
Burpee products recommended for home canners by Chelsey in today’s interview –
* Tomato, SuperSauce Hybrid
* XL Ultimate Growing System
* Corn, On Deck Hybrid
In response to a listener question, I recommended calling Presto®, the people who made the canner I use. Here’s the phone numbers to use as well as an Amazon link if you want to buy a new canner.
Presto Phone Numbers:
* Customer Service – For Parts, troubleshooting, help with the canner itself: 800-877-0441
* Test Kitchen – For questions with processing, recipes, etc.: 800-368-2194
Click to see the Presto 16-Quart Aluminum Pressure Cooker/Canner from Amazon (affiliate link). This is the canner I use!
TimeShare Users Group. In today’s show I talked briefly about renting a timeshare for my winter vacation. This is the site I used to originally research and find my rental. While I’ve found the site to be reputable, I can’t vouch in any way for anyone you might try to rent from. Proceed with appropriate caution.
Before you go …
If you haven’t done it already please take a moment to give me a rating on iTunes (hopefully positive if you think I’ve earned it!).
Thanks for listening and all your wonderful support!Mon, 24 Feb 2014 - 47min - 64 - CS-026: My Biggest Canning Mistake Ever | Plus 3 Simple, Tasty Recipes
First I talk about the biggest canning mistake I’ve ever made in my kitchen. Then, I walk you through three simple recipes I use that take advantage of home canned goods while also making a great addition to your meals.
Sometimes you can work really hard on something only to have the whole thing go wrong because of the simplest of mistakes. Other times, the simplest combination of ingredients can bring about delightful – and tasty – results. In today’s show you get some of each.
Recipes from Today’s Show –
Cocktail Sauce
* ½ cup ketchup
* About ¼ cup horseradish (Use less if unsure and add more gradually to taste)
* Lemon juice, a splash or two
* Hot sauce (optional), a splash or two to taste
Russian / Thousand Island Salad Dressing
* 1 cup mayonnaise
* ¼ cup ketchup
* 2 tablespoons sweet relish
* Salt & Pepper to taste
Options –
* Worcestershire sauce – 1-2 shakes
* Horseradish, to taste
* Minced onion, shallot, or scallions
* Hard-boiled egg, chopped
* Parsley, minced
* Chives
Tartar Sauce
* ¼ – ½ cup mayonnaise
* Sweet relish, add 1 tsp at a time, to taste
* Lemon juice – a splash or two
* Salt & Pepper to taste
Options –
* Worcestershire sauce – 1-2 shakes
* Minced onion, shallot, or scallions
* Capers, diced, about 1 tbsp
Helpful Links —
This is an affiliate link for those cleats I talked about in today’s show that I wear over my shoes to make my winter time walks much safer for me. I feel sooo (!) much more secure when walking Philly now that I wear these.
Here’s an affiliate link if you want to buy Ball’s new Green Heritage Collection Canning Jars —
Before you go …
If you haven’t done it already please take a moment to give me a rating on iTunes (hopefully positive if you think I’ve earned it!).
Thanks for listening and all your wonderful support!Tue, 11 Feb 2014 - 29min - 63 - CS-025: Canning Soups & Chicken | Interview with The Canning Diva
Today we talk about canning soups and chicken with my guest, Diane Devereaux, the self-proclaimed “Canning Diva”. By learning how to can soups or chicken you expand your overall cooking abilities to make even better and convenient meals for your family and friends. Diane and I also talk about her new book, “Canning With the Diva” and share some great tips & tricks along the way.
As they are considered low-acid foods, the canning of soups and meats does require pressure processing to keep it safe and prevent food poisoning. In recent shows I’ve gone in-depth on the concepts of pressure processing. Home canning of soups and chicken expands on this theme. In our time together Diane, the Canning Diva, keeps us on track by focusing on safety every step of the way.
Helpful Links —
Canning With the Diva – to buy this eBook or click here for the free 15-page preview. (Note: Diane did give me a free copy of her book for our interview but I earn no compensation for your using these links.)
Diane Devereaux’s home page, Canning Diva.
Presto® 16-Quart Pressure Canner Instruction Manual (free)
Click to buy Presto 16-Quart Aluminum Pressure Cooker/Canner from Amazon (affiliate link). This is the canner I use!
Before you go …
If you haven’t done it already please take a moment to give me a rating on iTunes (hopefully positive if you think I’ve earned it!).
As a reminder, your opportunity to get a free sampler of 18 different teas from Adagio expires 31-Jan-2014.
By clicking here (affiliate link) you will be taken to a page at Agagio Teas where a box of their tea sampler will automatically be added to your shopping cart. This gift is yours for FREE so long as you make a purchase of only $19 elsewhere on the site.
Thanks for listening and all your wonderful support!Thu, 23 Jan 2014 - 59min - 62 - CS-024: Part 3 – Basics of Pressure Processing | Testing Your Dial Gauge
This is part 3 of a 3-part series on pressure processing. Today’s session is aimed primarily at those who have a pressure canner with a dial gauge. We learn how to get it tested and why that is important. This is the final installment of a great interview with Nancy Becker, a Home Economist and manager of the Test Kitchen for National Presto Industries. Presto manufactures the canner I use in my own kitchen.
Along with a review of basics of food safety, Nancy walks us through the different types of canners and how to safely use them. By the time we are done you will have dramatically increased your overall confidence in home canning, including pressure processing.
Helpful Links & Information —
Presto® 16-Quart Pressure Canner Instruction Manual (free)
Click to buy Presto 16-Quart Aluminum Pressure Cooker/Canner from Amazon (affiliate link). This is the canner I use!
Presto Phone Numbers:
Customer Service – For Parts, troubleshooting, help with the canner itself: 800-877-0441
Test Kitchen – For questions with processing, recipes, etc.: 800-368-2194
Special offer from Adagio Teas Only for Canning Season Podcast Listeners —
My thanks go out to Adagio Teas for their generous offer available ONLY to listeners of the Canning Season podcast.
CLICK HERE TO GET A FREE SAMPLER OF 18 DIFFERENT ADAGIO TEAS WITH ONLY A $19 PURCHASE. (Expires 31-Jan-2014)
By clicking on the above affiliate link you will be taken to a page at Agagio Teas where a box of their “Juicy Slices” tea sampler will automatically be added to your shopping cart. This gift is yours for FREE so long as you make a purchase of only $19 elsewhere on the site.
Before you go …
If you haven’t done it already please take a moment to give me a rating on iTunes (hopefully positive if you think I’ve earned it!).
Thanks for listening and all your wonderful support!Sun, 19 Jan 2014 - 8min - 61 - CS-023: Part 2 – Basics of Pressure Processing | Expert Interview
This is part 2 of a 3-part series on pressure processing. Pressure processing is one of the most rewarding, yet intimidating, methods of home canning. To help remove the mystery, while keeping things completely safe, today I am joined by Nancy Becker, a Home Economist and manager of the Test Kitchen for National Presto Industries. Presto manufactures the canner I use in my own kitchen. Today’s show gets into canner maintenance followed by a step-by-step walkthrough of the entire process to safely process and preserve all kinds of meats, fish, poultry, and low acid vegetables.
Along with a review of basics of food safety, Nancy walks us through the different types of canners and how to safely use them. By the time we are done you will have dramatically increased your overall confidence in home canning, including pressure processing.
Helpful Links & Information —
Presto® 16-Quart Pressure Canner Instruction Manual (free)
Click to buy Presto 16-Quart Aluminum Pressure Cooker/Canner from Amazon (affiliate link). This is the canner I use!
Presto Phone Numbers:
Customer Service – For Parts, troubleshooting, help with the canner itself: 800-877-0441
Test Kitchen – For questions with processing, recipes, etc.: 800-368-2194
Special offer from Adagio Teas Only for Canning Season Podcast Listeners —
My thanks go out to Adagio Teas for their generous offer available ONLY to listeners of the Canning Season podcast.
CLICK HERE TO GET A FREE SAMPLER OF 18 DIFFERENT ADAGIO TEAS WITH ONLY A $19 PURCHASE. (Expires 31-Jan-2014)
By clicking on the above affiliate link you will be taken to a page at Agagio Teas where a box of their “Juicy Slices” tea sampler will automatically be added to your shopping cart. This gift is yours for FREE so long as you make a purchase of only $19 elsewhere on the site.
Before you go …
If you haven’t done it already please take a moment to give me a rating on iTunes (hopefully positive if you think I’ve earned it!).
Thanks for listening and all your wonderful support!Thu, 09 Jan 2014 - 45min - 60 - CS-022: Part 1 – Basics of Pressure Processing | Expert Interview
This is part 1 of a 3-part series on pressure processing. Pressure processing is one of the most rewarding, yet intimidating, methods of home canning. To help remove the mystery, while keeping things completely safe, today I am joined by Nancy Becker, a Home Economist and manager of the Test Kitchen for National Presto Industries. Presto manufactures the canner I use in my own kitchen.
Those who learn pressure processing open wide the world of food preservation. More than simple jams or pickles, the pressure processor allows the home canner to safely store all kinds of meats, fish, poultry, and low acid vegetables.
Along with a review of basics of food safety, Nancy walks us through the different types of canners and how to safely use them. By the time we are done you will have dramatically increased your overall confidence in home canning, including pressure processing.
Helpful Links —
Presto® 16-Quart Pressure Canner Instruction Manual (free)
Click to buy Presto 16-Quart Aluminum Pressure Cooker/Canner from Amazon (affiliate link). This is the canner I use!
Special offer from Adagio Teas Only for Canning Season Podcast Listeners —
My thanks go out to Adagio Teas for their generous offer available ONLY to listeners of the Canning Season podcast.
CLICK HERE TO GET A FREE SAMPLER OF 18 DIFFERENT ADAGIO TEAS WITH ONLY A $19 PURCHASE. (Expires 31-Jan-2014)
By clicking on the above affiliate link you will be taken to a page at Agagio Teas where a box of their “Juicy Slices” tea sampler will automatically be added to your shopping cart. This gift is yours for FREE so long as you make a purchase of only $19 elsewhere on the site.
According to their website, the free Juicy Slices tea sampler is described as follows —
Add the superior flavor of full-leaf tea to the convenience and portability you enjoy with ordinary tea bags. Our bags’ pyramid shape provides ample room for the expansion of the large leaves that characterize gourmet tea, resulting in better infusion and superior flavor. Try an assortment of our teas to see the flavor you’re now missing. Includes nine gourmet tea varieties (though subject to infrequent change), 18 bags total.
Before you go …
If you haven’t done it already please take a moment to give me a rating on iTunes (hopefully positive if you think I’ve earned it!).
Thanks for listening and all your wonderful support!Wed, 08 Jan 2014 - 45min - 59 - CS-021: Tea for Me Please – Interview with Expert from Adagio Teas – Winter Solstice Special
With today’s show we take pause to mark the Winter Solstice and step back from the frenzy of the holiday season. To help I am joined by Cynthia Fazekas, Master Blender and Primary Tea Taster for Adagio Teas. Along with a great background on teas from around the world, Cynthia gives us helpful tips on tea selection, experimentation, and preparation so you too can join me in regularly enjoying a great mug of tea. I end the show by sharing some perspectives on gratitude, as well as a reading of a poem to mark the Winter’s Solstice. As an added bonus Adagio Teas gave us a link to a special offer only available to listeners of the Canning Season podcast. You can find that link here.
Interview with Cynthia Fazekas, Master Blender and Primary Tea Taster for Adagio Teas.
* Brief History of Tea
* Rising Popularity of Tea
* Health Benefits
* Types of Tea
* Where to Start
* Preparation Tips
* Watch a short video showing Adagio’s cool Ingenuity tea maker by clicking here (affiliate link).
Special offer from Adagio Teas Only for Canning Season Podcast Listeners —
My thanks go out to Adagio Teas for their generous offer available ONLY to listeners of the Canning Season podcast.
CLICK HERE TO GET A FREE SAMPLER OF 18 DIFFERENT ADAGIO TEAS WITH ONLY A $19 PURCHASE. (Expires 31-Jan-2014)
By clicking on the above affiliate link you will be taken to a page at Agagio Teas where a box of their “Juicy Slices” tea sampler will automatically be added to your shopping cart. This gift is yours for FREE so long as you make a purchase of only $19 elsewhere on the site.
According to their website, the free Juicy Slices tea sampler is described as follows —
Add the superior flavor of full-leaf tea to the convenience and portability you enjoy with ordinary tea bags. Our bags’ pyramid shape provides ample room for the expansion of the large leaves that characterize gourmet tea, resulting in better infusion and superior flavor. Try an assortment of our teas to see the flavor you’re now missing. Includes nine gourmet tea varieties (though subject to infrequent change), 18 bags total.
Read in today’s podcast – Winter Solstice by Anonymous
When you startle awake in the dark morning
heart pounding breathing fast
sitting bolt upright staring into
dark whirlpool black hole
feeling its suction
Get out of bed
knock at the door of your nearest friend
ask to lie down ask to be held
Listen while whispered words
turn the hole into deep night sky
stars close together
winter moon rising over white fields
nearby wren rustling dry leaves
distant owl echoing
two people walking up the road laughing
Let your soul laugh
let your heart sigh out
that long held breath so hollow in your stomach
so swollen in your throat
Already light is returning pairs of wings
lift softly off your eyelids one by one
each feathered edge clearer between you
and the pearl veil of day
You have nothing to do but live
Before you go …
If you haven’t done it already please take a moment to give me a rating on iTunes (hopefully positive if you think I’ve earned it!).
Thanks for listening and all your wonderful support!Sat, 21 Dec 2013 - 52min - 58 - CS-020: Kevin West, Author of Saving the Season – Shipping Jars – Ball’s New Canning Device
Today I am joined by Kevin West to discuss his new book, “Saving the Season”. This is a great interview about a book that I highly recommend. Later in the show I also give tips on shipping canned goods this holiday season. Lastly, I unfortunately have to give a thumbs-down product review on the recently introduced Ball FreshTECH Automatic Home Canning System.
Interview with Kevin West, author of “Saving the Season”.
“Saving the Season, A Cook’s Guide to Home Canning Pickling and Preserving”, is a recently published book. Anchored in safety and good science, its author Kevin West shares 220 different recipes and related stories to take your home canning and preserving efforts to a higher level.
In my assessment, “Saving the Season” uses a well-written combination of history, beautiful pictures, stories, connections, tips, technique and know-how to help you master the art of home canning and preserving.
(affiliate link)
I highly recommend this book to my listeners as a great addition to any serious cook’s library. “Saving the Season” is a nice resource to have in my canning library. As a veteran canner, this is a gift I would personally love to have (if Kevin’s publisher had not already given me a copy). Beginners will get a lot from it as well, especially because it does such a good job of explaining the why’s as well as the how-to’s.
Shipping Your Home Canned Goods
Experience tells me shipping your home canned goods can be really expensive. However, there are ways to do it safely while saving a good amount of money in the process. Here’s a quick summary of what I learned –
* Shipping home canned goods can be really expensive if you’re not careful.
* I took some jars of my home canned goodies to my local UPS store to get a sense of what it would cost to ship them. My conclusion is UPS is the least desirable option for shipping home canned goods as they charge based on weight and distance. As those jars of peaches contain a lot of water and heavy glass, you’re already at a disadvantage.
* The United States Postal Service has that great box where they charge the same amount of money to ship it whether it’s filled with lead or feathers.
* I just recently saw that FedEx is doing the same thing. They have a cool commercial showing Santa Claus filling a box with coal. The concept is the same as the USPS – you pay one flat rate price for the size of box, regardless of contents.
Tips for Shipping Home Canned Goods –
* Make sure to put the rings on any jars you ship.
* Put each jar in a Ziploc bag. That way, if the seal breaks or it otherwise leaks, you can at least hope to contain the mess and not ruin the box.
* Use lots of bubble wrap, packing peanuts, towels, newspaper, and/or whatever else it takes to totally protect your jars inside the box.
* Nothing should move about when you try shaking a properly packed box.
Product Review: Ball FreshTECH Automatic Home Canning System
Those who listen to my podcast know I am generally am a big supporter of Ball. You know I love the Ball Blue Book of Preserving and use their jars all the time. Unfortunately, I have a give a big thumbs down on the new Ball FreshTECH Automatic Home Canning System they recently introduced.
In my opinion, the Ball FreshTech Aotumatic Home Canning System is simply too expensive for what you get. As such, it is not something I’m going to recommend you purchase or give as a gift anytime soon.
Note: Ball’s representatives did not contact me or provide me with anything related to this device. As such, I am relying entirely on what I found online.
(affiliate link)
What It Is / How Ball’s Automatic Home Canner Works –
Sat, 07 Dec 2013 - 50min - 57 - CS-019: Cranberry Recipes — Sauce, Relish & Cranberry Conserve
With the holidays and their related feasts fast approaching here in the Northern Hemisphere, it’s time we talk about one of the foods widely associated with those meals: Nope, I’m not talking turkey. Today, we are going to learn all about canning cranberries.
In today’s show we are going to start with the basics of what it takes to make a great, traditional cranberry sauce. I then talk about the other things I tried this year – a cranberry/apple relish, and something called a cranberry conserve.
I’ll walk you through the recipes, the differences among them, and I’ll tell you what to expect as you try preparing them yourself. As always, I’ll also give you some tips and pointers from my own experience.
I first tried my hand at making & canning a cranberry sauce only two years ago. It was so easy, and l loved it so much, that I was hooked. I also love cranberry sauce throughout the year with a nice roast – or fried – chicken dinner. Now I have a good supply to look forward to!
Fun with cranberries! That’s today’s show.
Recipes for today’s show come from the Blue Book Guide to Preserving (affiliate link).
Here’s what I learned through my own efforts with cranberries –
* Making homemade cranberry sauce is easy!
* It doesn’t take much time.
* It can be messy as the cranberries pop and splatter a bit.
* Creative variants can make the house smell really nice.
* The immersion blender will give you a phenomenal sauce-like product (that’s my personal favorite).
Here’s some other things to consider as you give this a try –
* There’s a lot of room for creativity in making your cranberry sauces and relishes.
* 4 oz jars make for wonderful gifts on your more creative stuff.
* Cranberry relishes or conserves go great with cream cheese on an English muffin or bagel.
* They also make for good replacements for sugar in your oatmeal or in a plain yogurt.
* Cranberry sauces & relishes are ideal for small-batch processing.
Before you go ...
If you haven’t done it already please take a moment to give me a rating on iTunes (hopefully positive if you think I’ve earned it!).
Thanks for listening and all your wonderful support!Fri, 22 Nov 2013 - 28min - 56 - CS-018: Make Your Own Mustard and Soft Pretzels
Today I’m going to teach you how to make mustard – how cool is that? This week”s show offers a wonderful diversion from mainstream canning. I will also introduce you to the most awesome recipe I’ve ever found for making your own soft pretzels – That’s no small thing coming from this Philadelphia native where soft pretzels are a cultural and culinary staple.
Whether yellow, spicy brown, Dijon, or whatever, a slathering of mustard has become a favorite for people around the world. Making it myself is something I’ve wanted to try for the past couple of years. This year was my first attempt. I tried three different recipes and learned a lot. You will too. Plus, this is a great holiday gift idea!
Got a Minute?.
If you haven’t done it already please take a moment to give me a rating on iTunes (hopefully positive if you think I’ve earned it!).
Thanks for listening and all your wonderful support!
Links to products referenced in today’s podcast —
Bulk Mustard Seed Brown Whole, Certified Organic, 1 lb. package (Amazon affiliate link)
Mr. Coffee grinder to grind your seeds (Amazon affiliate link)
This compost bin is very similar to the one I use and like. (Amazon affiliate link)
Recipes referenced in today’s podcast —
An excellent recipe for Bavarian Soft Pretzels from The Foodie Army Wife
Fresh Preserving’s* Oktoberfest Beer Mustard
Spicy brown mustard, the one I liked the most. Here’s the ingredients:
1/3 c brown mustard seeds
1/4 c white vinegar
2T water
1T sugar
1/4 t salt
Grind the seeds in a mortar and pestle (takes 3-7 minutes) or a spice grinder. Mix in the rest of the ingredients. Refrigerate for about a day. Makes 3/4 cup.
Yellow Mustard recipe (Even two weeks later the vinegar in this one remains overpowering)
*Editorial correction: In the show I incorrectly referred to the source as the Fresh Preserving Store’s website. This site is simply Freshpreserving.com but is also run by the Ball Jar people.
Life in the North Woods: Garden Talk / Canning Talk
Night time temps are already below freezing for us in Minnesota and it only gets worse from here for a bit before it gets better. As for me, I’m on my way to Rome later this month and, hopefully, will be sitting in St Peter’s square as part of the weekly general audience the pope has each week. How cool is that! With both of my parents now passed – dad just this past spring – I decided to spend Thanksgiving week in Rome.Fri, 08 Nov 2013 - 29min - 55 - CS-017: Homemade Applesauce, Apple Cider Jelly & Apple Cider with Bourbon
Apples. There are so many wonderful things we can make with apples. In today’s episode I start with a foundation apple item that is easy to make and nearly everyone likes; homemade applesauce. I then introduce you to a most-delicious Apple Cider Jelly recipe I found. Lastly, I share with you an adult beverage of my own creation that I call the “Johnny Apple Kick”.
Before getting into the Main Event, in the Garden Talk/Canning Talk portion of the show I talk about a quick and easy recipe I came up with for making your own version of the branded V-8 vegetable juice using jars of your home canned tomatoes along with simple garden vegetables commonly found in most people’s refrigerators.
My Version of Homemade V-8*
This juice turned out great! Plus, it makes great Bloody Mary’s as well.
* 1 quart of my home-canned tomatoes.
* 2 stalks of celery
* 2 carrots
* Green or red pepper (optional)
* Small onion or 2-3 pearl sized onions.
* Salt & pepper to taste
* 1-2 dashes of Worcestershire sauce
* 1 its of Siracha hot sauce or 1 jalapeno pepper (optional)
I used my Nutri Bullet 12-Piece Hi-Speed Blender/Mixer(affiliate link) to turn all the raw vegetables & tomatoes into a drinkable concoction.
I love my NutriBullet because unlike other juicers it retains all the original fiber & pulp of whatever you put into it. Plus, it’s super easy to clean. I highly recommend it.
Main Event – Homemade Applesauce, Cider Jelly, Cider with Bourbon
I start out with an in-depth but easy walk-through of how easy it is to make and can your own applesauce. My goodness, does it turns out great – and it’s easy!
Here are links to the recipes I referred to in today’s show —
* Mrs Wages Applesauce recipe
* Marisa McClellan’s Mulled Apple Cider Jelly recipe and Marisa McClellan’s Food in Jars website.
Johnny Apple Kick – Apple Cider with Bourbon
* 2 oz Bourbon or whiskey
* 2 oz Apple Cider
* 1/4 – 1/2 oz lemon juice
* 1/4 – 1/2 oz orange liqueur
Pour over ice, shake, strain, serve. Add additional apple cider to taste.
Tools & supplies I recommend to make canning your apples much easier (all are affiliate links) —
Norpro Apple Master:
The Apple Master is perfect for quickly peeling & coring your apples – especially if you have a lot of them. One of the best specialty pieces of equipment I have in my home canning tool kit! This version has a suction cup. They have a version with a clamp too if you prefer.
OXO “Goo...Thu, 17 Oct 2013 - 40min - 54 - CS-016: Interview With Master Canner Shirley Camp
Today I am joined by Master Canner Shirley Camp to answer your questions, provide you with canning tips, and help enhance your technique for recipes.
In addition to being a consultant for Mrs. Wages, Shirley is veteran educator and retired University of Illinois Extension specialist who helped develop the canning education curriculum for Illinois and taught for almost 40 years. During the nearly 40 years that she worked for Extension, Shirley received a Masters of Extension Education degree from the University of Illinois and completed the requirements and examination to become a Registered Dietitian.
Products and sources referenced by Shirley in today’s interview (all are affiliate links) —
Mrs. Wages Citric Acid
Mrs. Wages Spiced Apple Mix
Note: Pay close attention to whether or not you can get free shipping with the Amazon links I gave you for Mrs. Wages products. It may be cheaper if you go to this link and look up whether or not their products are available at a store near you. Store Search is at the lower left corner of this page.
Ball Blue Book of Preserving
Mrs. Wages Home Canning Guide
Squeezo Strainer for Making Applesauce, tomatoes, etc.
Before you go …
If you haven’t done it already please take a moment to give me a rating on iTunes (hopefully positive if you think I’ve earned it!).
Thanks for listening and all your wonderful support!
Wed, 02 Oct 2013 - 59min - 53 - CS-015: Tricks to Making Great Salsa | Your Questions Answered
Over the years I’ve tried making salsa many times, using many different recipe variants. I never really liked any of them. They were too hot, too mild, none were just right. Finally, I got it right! Today we’re going to talk about how I did it, how you can too. I’ll also answer a bunch of questions you’ve sent in.
In a future episode I’m going to walk you through making applesause. To get you ready, in today’s episode I introduce you to a tool I came across some seasons back that makes peeling, coring, and slicing the apples incredibly easy. It’s called the Norpro Apple Master. This affiliate link pictured below will take you to Amazon where you can get one for your very own. If you don’t already have one, you will thank me for this recommendation!
Today’s Main Event: How to Make Perfect Salsa
In today’s session on making salsa, I walk you through the following recipe I found on the Mrs. Wages website. I tried this past weekend with great success.
John’s Walk-Through of the original Carter’s Farm Blue Ribbon Salsa Recipe:
* 8 cups Roma tomatoes: I only had tomatoes from my garden with a much heavier water content than Roma’s. So I used 9-10 cups of them and boiled the mixture down for a good bit. Reducing the water is important as it allows the acidity of the lemon juice and vinegar to take full effect in this salsa mixture.
* 1 cup onions – I found this is about the equivalent to one medium onion so that’s what I used.
* 2 cloves garlic, crushed or minced. This was easy, just cut them down to the size you like.
* 1 Tbsp salt – I used Morton table salt as I wanted the added iodine in my diet. Canning or kosher salts would also work in this recipe as the salt is for flavor.
* 1 1/2 cups vinegar – I used white vinegar but I don’t think it would matter if you used cider vinegar instead so long as either had the same acidity level as is commonly found in store-bought vinegars. Do not use boutique vinegars here.
* 1/3 cup lemon juice – Again, only use commerically prepared juices here as you need to consistent acid levels. Do NOT use lemon juice from fresh lemons. I’ve seen some recipes use lime juice instead. I’ll bet that tastes pretty good too. If you use lime juice, make sure it’s got the same acidity as commerically available lemon juice.
* 2 cups green and jalapeno peppers, chopped – Since the recipe doesn’t specifiy proportions, in my version I used one cup of each.
* 1/3 cup chopped cilantro – Personally, I hate cilantro so not one leaf made it into my salsa!
* Optional: This wasn’t in the recipe, but I added 1 teaspoon of ground black pepper.
The original recipe says,
“Combine all ingredients in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into hot jars, leaving ¼-inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling-water canner.”
This is what I did –
I put only the tomatoes into a stock pot first and brought them to a boil. I then used my immersion blender to break them up to a “crushed tomato” type of consistency. I then cut the garlic and peppers down to the size I wanted to eat in my salsa and added them to my tomato mix.
At this point I continued boiling until such time as the salsa had the consistency I personally found enjoyable. It was only at this point I added the vinegar, lemon juice, and salt to the mix.
I continued boiling the mix for another 10-15 minutes or so. My goal, again,Thu, 26 Sep 2013 - 34min - 52 - CS-014: Canning Peaches, Step-by-Step | Signs of Spoiled Food | Tips & Tricks
Peaches are one of the easiest things to preserve while offering some of the highest rewards. Though labor-intensive, home canning peaches requires no specialized knowledge, recipes, or technical prowess. Over time I have learned some tips & tricks to canning my own peaches that can make canning peaches that much easier for you. Once you learn how simple canning peaches really is, you are sure to be a fan for life.
In today’s session I also speak to a concept I call “canning burnout” wherein we grow tired of home canning this late in the season. The Main Event is an in-depth, step-by-step walkthrough of how to can peaches. Listen and you will learn:
* Tools and equipment needed for home canning peaches.
* Fruit selection.
* Proper cleaning and preparation.
* An easy way to rapidly peel large volumes of peaches.
* Ways to remove the pit from the peach so the fruit itself can be saved.
* Methods for packing your jars and the pros/cons of each.
* Importance of water selection.
* Optional things you can add to your peaches to safely change the flavor profile.
Recipes Referenced This Session —
Canned Peaches Go to page 2-19 in Guide #2 found at this link from USDA Complete Guide to Home Canning, 2009 revision.
Peach Jam with powdered pectin.
Peach – Orange Marmalade without added pectin
Peach Pie Filling Go to page 2-30 in Guide #2 found at this link from USDA Complete Guide to Home Canning, 2009 revision.
Peach / Apple Salsa Go to page 2-24 & 25 in Guide #2 found at this link from USDA Complete Guide to Home Canning, 2009 revision.
Tools, Equipment & Resources Discussed This Session —
Back to Basics 286 5-Piece Home Canning Kit* This is a MUST-HAVE set of tools that will make your home canning efforts SO much easier.
Stainless Steel Bowl* I love, love, LOVE my stainless steel bowls. I have three of them in this size. Easy to clean, don’t break, etc. A must have for my kitchen.
Presto 16-quart canner* (works for boiling water bath and pressure processing) This is the canner I’ve been using since I first started in summer 2006 – Love it! It’s good for boiling water and pressure processing.
Food-grade Mineral Oil for your wooden cutting board. You want to oil the wooden boards one week ahead of when you plan to use them for your canning.Tue, 17 Sep 2013 - 55min - 51 - CS-013: Let’s Can Tomatoes – And Other Fun Stuff!
Learning how to can tomatoes provides the foundation to any cook’s well-stocked pantry. Doing so is not only easy, it also takes advantage of the fact so many of us already grow tomatoes in our own gardens. In today’s episode I walk you through the basics of canning tomatoes. I also include updates on my own canning and gardening efforts as well as some format changes you can expect from the podcast and newsletter going forward.
Listen to today’s episode and you will learn —
* How to make barbeque sauce from ketchup.
* A trick for making great kosher dill pickles.
* Why I chose to process corn as the last item prepared in a 12-hour day’s worth of canning efforts that included kosher dill pickles, pears, and grape jam. In the picture below I have just finished heating up the pulp porttion of concord grapes and am now filtering out the seeds from the juice.
* Why you can’t trust some of the videos and blog postings you see on the internet regarding home canning.
* My botulism experiment with improperly processed corn. In the picture below the middle jar of corn was improperly processed in only a boiling water bath for 10 minutes. Note the color difference between the larger jars which were properly processed in a pressure canner. These pictures were taken day of canning.
A step-by-step of how to can tomatoes.
You can click here for a really nice 4-page PDF from the Iowa State University Extension and Outreach Service covering these steps:
* Equipment
* Tomato selection
* How to easily peel tomatoes.
* Recommended methods for processing.
* Need for adding acid and why I prefer lemon jouce as the acid I add to my tomatoes.
You can go here for Marisa McClennan’s recipe for Home Canned Marinara Sauce.
In today’s show I also respond to comments posted on iTunes regarding the Canning Season podcast as well as answering quetsions raised in a phone message left by a listener including the following —
* What is the shelf life for canned goods?
* Do you have to eat the whole contents of a jar of food once you open it?
In closing the show I announced that Amazon is now one of my affiliates. In addition to this graphic link right here, you can also go to my resources page where you can see the tools and equipment personally recommended by me for making the most of your home canning and food preservation efforts.
This means you can easily support the Canning Season podcast by clikcing on the Amazon link here at this site anytime you need to buy canning supplies – or anything – from Amazon. I earn a small commission any time you use these links to buy things at Amazon or any of my affiliate partners when you do so for which I am most grateful.
Ever want to call and leave a message for me? Your question or feedback could appear in a future show! To leave a message you can simply call 763-260-4250 anytime. You can also email me at ideas@canningseason.com or you can fill in the Contact John form here.
Finally, if you’ve not had a chance to do so yet, would you mind taking a moment to click here now to go to iTunes where you can give me a rating & comment.
Thanks for listening and all your support!
Tue, 10 Sep 2013 - 40min - 50 - CS-012: Boiling Water Processing Made Easy | Jar Handling Techniques | Canning 101
Placing jars of freshly canned goods into a pot of boiling water as a means to safely preserve your goodies for later consumption is one of the primary recommended ways to safely do home canning.
In today’s episode I get into the step-by-step you go through to process your food using the bolling water method. I also give you some tips and techniques for handling your jars from the moment you put them into the water until the day after when they are cooled off.
Listen to this episode and you will learn —
* When to use the boiling water processing method.
* Step-by-step guidance for successful boiling water processing.
* How to best handle the jars through the whole process.
* Why it’s essential you not touch the lids for 12-24 hours once processing is complete.
* What to do with your jars the next day to prepare them for long-term storage.
* Ways to ensure you really do have a good seal after the jars have cooled and processing is complete.
* The importance of selecting the correct processing time, especially at higher altitudes.
As a reminder, if you’ve not done so you could you click here and give me a rating on iTunes, hopefully positive, with your comments so others can find our community too.
Also, for all of your canning needs I recommendThu, 05 Sep 2013 - 17min - 49 - CS-011: Safe vs Unsafe Home Canning Processes | Canning 101
Today’s episode continues the Canning 101 theme by identifying and discussing the two recommended methods for safe home canning of foods. Those methods are: Boiling Water Bath and Pressure Processing. I also discuss unsafe and outdated methods of home canning experts recommend should no longer be used.
Listen and you will learn:
– A review of the basic concepts of preventing botulism and food poisoning,
– Principals of safely processing low-acid versus high-acid foods,
– How boiling water processing works versus pressure processing.
– Unsafe methods of home canning no longer recommended by experts including:
* Open kettle canning.
* Processing your jars in a conventional oven, dishwasher, or microwave oven.
* Using parafin wax for sealing.
* So-called “canning powders”
Tue, 03 Sep 2013 - 26min - 48 - CS-010: Ted Allen, Host of Food Network’s “Chopped” on the Joys of Home Canning
Today’s show features an interview with Ted Allen, the host of the Food Network’s very popular series “Chopped“. Meeting Ted and getting to interview him about home canning is a special treat I am delighted to share with my listeners. I think you will all enjoy it.
In the first of two audio clips, Ted gives his tips for how to best pick tomatoes for canning. In the second clip Ted and I discuss trends he sees in in home canning with tips for beginner and veteran alike. Ted concludes with his own story for ways you too can celebrate and share the abundance that comes through home canning.
I met Ted when I was in New York to cover the National Can It Forward Day Celebration on Saturday, August 17th. This is an event put on by the makers of Ball Brand home canning products for which Ted was the host. The goal of National Can It Forward Day was to celebrate fresh and local ingredients. It teaches the joys of fresh preserving with a live, free webcast featuring canning, crafting and entertaining demonstrations.
You can learn more about the Can it Forward event by checking out the #canitforward hash-tag on Twitter. You can still watch the National Can-It-Forward webcast at the Fresh Preserving website.(Note: click on FreshPreserving.com in the upper left hand corner to be taken to a video of the Can-it-Forward event.)
Correction: In the podcast accompanying this blog post I accidently stated the television show Chopped is a competition among 3 chefs. It is, in fact, among four. You’d think how often I watch the show I wouldn’t have made that error. But I did and I’m sorry for the mix-up.
John & Ted Talking at Can it Forward Event, New York, Saturday, Aug 17, 2013
Picture Credits AP Photographer for Jarden, John Minchillo
Books and Places Referenced by Ted Allen in Today’s Episode —
Brooklyn Kitchen is a place in Brooklyn Ted said has great classes for home canning and other awesome food topics.
Green Grape in Brooklyn, NY is a place Ted likes to shop for high quality food products.
Well-Preserved: This is a book of “Recipes and Techniques for Putting Up Small Batches of Seasonal Foods” by Eugenia Bone
Dave’s Marketplace a high quality marketplace in Rhode Island featured in one of Ted’s stories about celebrating and sharing the abundance.
Products Recommended by Ted and John in Today’s Episode:
These are all affiliate links —
Ball® 6-pc. Canning Discovery ™ Kit – The perfect tool for beginner’s to get started and veterans to easily do small batch canning.
Ball® Blue Book Guide ...Wed, 28 Aug 2013 - 40min - 47 - CS-009: Preventing Botulism & Food Poisoning | Canning 101
In today’s session we get into preventing botulism and food poisoning. This is the third in my Canning 101 series.
I put this series together to give those new to canning as well as those more experienced a good review of the concepts central to the wonderful world of safe home canning and food preservation! In this session we will learn the answers to these questions —
* What is botulism?
* How do you get it?
* What are its signs and symptoms?
* How do you prevent botulism or other food poisoning?
* What is meant by a low-acid versus a high-acid food?
* Why is it so important to understand acidity of the food you are preserving?
* What are the basic methods to safe food processing?
As a reminder, this series of shows is based entirely on information and expertise provided by the USDA, the National Center for Food Preservation, the Centers for Disease Control and Prevention and the Ball Blue Book of Preserving.
Click here or on the picture to buy your own copy of the Ball Blue Book. (Affiliate Link)
These additional links were provided to my by the Centers for Disease Control and Prevention These sites are very detailed and should provide you with the information you are looking for.
* http://www.cdc.gov/features/homecanning/
* http://www.cdc.gov/nczved/divisions/dfbmd/diseases/botulism/
* http://www.cdc.gov/ncezid/dfwed/medscape/foodsafety.html#botulism
* http://www.foodsafety.gov/poisoning/causes/bacteriaviruses/botulism/index.html
* http://www.cdc.gov/nationalsurveillance/botulism_surveillance.html
* http://nchfp.uga.edu/publications/publications_usda.html
Click here to give me a rating on iTunes (hopefully positive!) along with a written comment to tell people what you like about the podcast. Thanks for listening!
This is the full transcript for this session —
This is the Canning Season podcast with John Gavin, episode #9. Get out your pencils, your lunch boxes and settle in. You’re back in school. It’s Canning 101 and this is the most important lesson of this series.
Welcome to the Canning Season Podcast. This is the show that’s dedicated to helping you get the most out of the home canning and preservation lifestyle. In this community, it’s all about celebrating and sharing the abundance. To lead the way, here’s your host, an avid home canner himself, John Gavin.
Hey everybody. I’m John Gavin. I’d like to welcome you back to this, the Canning Season Podcast. I said at the beginning that this is perhaps the most – I didn’t say perhaps but it is – it’s perhaps the most important lesson of the Canning 101 series.
Today, we get into the topic of botulism and food poisoning. When you are approaching the topic of home canning and food preservation, there is nothing more important that you must master as a concept. Let me say that again. If you are considering taking on home canning and food preservation as a hobby to provide for our family, your friends in any way at all, you must master the concepts related to botulism and food poisoning.
The good news is, it’s not that hard but it’s super important,Tue, 20 Aug 2013 - 38min - 46 - CS-008: Nutrition & Economics of Home Canning & Food Preservation | Canning 101
Welcome to the second segment of my Canning 101 series. In today’s session we get into nutrtion and economics.
I put this series together to give those new to canning as well as those more experienced a good review of the concepts central to the wonderful world of safe home canning and food preservation! We will learn the answers to these questions —
* How fast does fresh food lose its nutritional value?
* Is fresh food always nutritionally superior to canned?
* When are home canned goods better than fresh?
* What’s the cost comparsion between the two?
As a reminder, this series of shows is based entirely on information and expertise provided by the USDA, the National Center for Food Preservation, and the Centers for Disease Control and Prevention.
Along the way you will learn all kinds of tips and tricks to help you do it better, safer, and more fun for you and your family.
Click here to give me a rating on iTunes (hopefully positive!) along with a written comment to tell people what you like about the podcast. Thanks for listening!
Click here or on the picture to buy your own copy of the Ball Blue Book. (Affiliate Link)
The following is the full transcript for this episode —
This is the Canning Season Podcast with John Gavin, episode #8. Get out your pencils again and your lunch boxes. You’re still in school. It’s Canning 101.
Welcome to the Canning Season Podcast. This is the show that’s dedicated to helping you get the most out of the home canning and food preservation lifestyle. In this community, it’s all about celebrating and sharing the abundance. To lead the way, here’s your host, an avid home canner himself, John Gavin.
Hey, everybody. I’m John Gavin. Continuing now with the Canning 101 series that I started, and the whole goal here is to give you the basic fundamentals so that you can learn the basic concepts of safe home canning and food preservation.
Now, I have to remind you what I said in the last episode. I am relying entirely on resources provided to me by the government. They’re available up on the Internet and I’m leaning very heavily on the USDA’s Complete Guide to Home Canning 2009.
I’m recording this in August 2013 so if you’re listening to this in the future it’s very important that you consult what are the current practices at the time, and of course I have to remind you all that I’m not a scientist. I’m just an amateur avid home canner who’s attempting to share with you safe preserving methods, but at the end of the day you and you alone are responsible for the health and safety of your family and as I say over and over, I remind you, I encourage you, I plead with you, I beg you, follow the prescribed recipes and the safe processes because they work. We paid people to come up with this for us and they’re there for you.
In the first episode of Canning 101, I introduced you to the concept of how canning works. Today, I’m going to talk to you about and get a little more into why we can and actually get into the nutrition and economics o...Thu, 15 Aug 2013 - 11min - 45 - CS-007: Canning 101 | Introduction to the Basics of Home Canning & Food Preservation
Welcome to Canning 101, your introduction to the wonderful world of safe home canning and food preservation! In response to listener requests, I put this series of shows together to help both the novice and veteran learn how to can and preserve food safely in the home environment. This series of shows is based entirely on information and expertise provided by the USDA, the National Center for Food Preservation, and the Centers for Disease Control and Prevention. In this series you will learn about:
* How home canning works,
* The nutrition and economics of home canning,
* An introduction to botulism and how to avoid it and other methods of food poisoning, and,
* The equipment and how you do things safely.
Along the way you will learn all kinds of tips and tricks to help you do it better, safer, and more fun for you and your family.
Click here to give me a rating on iTunes (hopefully positive!) along with a written comment to tell people what you like about the podcast. Thanks for listening!.
Click here or on the picture to buy your own copy of the Ball Blue Book. (Affiliate Link)
The following is the full transcript for this episode —
This is the Canning Season Podcast with John Gavin, episode #7. Get out your pencils and your lunch boxes. You’re back in school. It’s Canning 101.
Welcome to the Canning Season Podcast. This is the show that’s dedicated to helping you get the most out of the home canning and food preservation lifestyle. In this community, it’s all about celebrating and sharing the abundance. To lead the way, here’s your host, an avid home canner himself, John Gavin.
Hey, everybody. I’m John Gavin and I’d like to welcome you to Canning 101. This is a series that I’m putting together to introduce you to the basics of safe home canning and food preservation. I’m doing this because I keep hearing requests from people and I keep hearing feedback from people of how excited they are to start out at canning, how they want to try they just don’t know how, and it’s daunting, it’s scary, it’s intimidating.
You know what, I don’t mind that it’s daunting, scary and intimidating because there are some things in home canning that can be dangerous if you don’t do it well. However, once you learn the basic principles home canning is amazingly easy in so many ways. People have been doing it for years and years and years – decades.
So many of the reasons people come to home canning is because they helped Grandma in the kitchen, they like controlling the ingredients that go into their food, they like saving money, and they like the community and sharing aspect – the social aspect – which is of course where the tagline for the Canning Season Podcast came from, celebrating and sharing the abundance.
Anyway, I got these requests and people keep asking and I get them. What I wanted to do was put together a series for you that introduces you to safe home canning and food preservation.
* What I will get into with you is I will explain to you how canning works.
* I’ll talk about the nutrition and economics of canning.
* I will talk about keeping it safe.Tue, 13 Aug 2013 - 9min - 44 - CS-006: Great Refrigerator Pickles | Pickling Beets | Easy Jalapeno Peppers | Win Limited Edition Collector’s Jars!
Today the fermentation process is introduced for the first time with a super-easy recipe for making kosher dill refrigerator pickles, we learn how to make pickled beets with a nice cinnamon touch, and I explain how quick and easy it is to put up some jalapeno peppers which you can use for awesome nachos grande year-round.
Along the way I give a Farmer’s Market trip report, give a tip on freezing fresh corn, and provide a reminder on the chance you have to win a case of Ball Heritage blue canning jars. This is part of Can It Forward Day, coming up on Saturday, August 17th.
I also share a great store of celebrating and sharing the abundance with my firefighter buddies, outline some “Canning 101” podcasts I’m going to post in the next week, and respond to listener feedback and questions. It’s a great show today and you’re going to like it!
Before You Go …
Click here to give me a rating on iTunes (hopefully positive!) along with a written comment to tell people what you like about the podcast. You can also send a message to me using the form at “Contact John!” to let me know what you think or to share your own story of celebrating and sharing the abundance. I sure appreciate it!
The following is the full transcript from today’s episode —
This is the Canning Season podcast with John Gavin, episode #6. Get out your jars.
Welcome to the Canning Season Podcast. This is the show that’s dedicated to helping you get the most out of the home canning and food preservation lifestyle. In this community, it’s all about celebrating and sharing the abundance. To lead the way, here’s your host, an avid home canner himself, John Gavin.
Wahoo! That’s what I feel like saying because I’m so happy to be back here. All right, welcome to episode #6 of the Canning Season Podcast. Another great week here in the North Woods part of the United States of America, and this week I send out my greetings to those of you in the Southern Hemisphere where it is winter, for many of you, the further South you get. I see a number of you are now starting to listen to the podcast and I find that interesting.
I suppose that’s a reflection of hope.
I do think ahead to what will I talk about here in the middle of February when in the Northern Hemisphere, certainly in Minnesota, we’re surrounded by ice and, you know, not a lot of talk of strawberry jams then, so I imagine those of you in the Southern Hemisphere might be listening in for a little bit of inspiration, a little bit of flavor of that wonderful sunshine that we are in fact experiencing right now but unfortunately we’ll be trading positions too soon as far as I’m concerned.
Welcome back. We have a lot to cover today. I have to tell you some things about the Canning Forward event coming up in New York next week. I need to give you a little inducement on this contest I have to win yourself a case of those cool heritage jars, the blue canning jars that Ball produced this year. I got to can with my goddaughter, Becky, this weekend, and we’ll talk about that and what we did.
We’ll also talk about for the first time on this podcast, fermenting as a style of preservation. How about that? Far easier than you could ever imagine! Let’s just put it this way: that’s what I taught Becky to do this weekend.
I have a great story on celebrating and sharing the abundance. In fact, that will lead into an important series of shows I’m going to producing for you hopefully over the next week. Of course, we’ll look at listener email and comments. With that, let’s talk a little bit about Can-It-Forward.
August 17th is the National Can-It-Forward Day.Thu, 08 Aug 2013 - 36min - 43 - CS-005: Deli-Style Kosher Dill Pickle Relish | Introduction to Deals | Win Ball Heritage Collection Jars
A Kosher dill pickle relish recipe with a genuine east-coast deli flavor is a tall order. In today’s episode I tell you how to do it! I give some background on why I made it and share my excitement at how well it turned out. I also give a number of tips & tricks along the way.
As usual, we also spend some time doing garden, canning, & kitchen talk. I then share a story of celebrating and sharing the abundance, respond to some listener feedback and messages.
Those new to home canning will get a lot from this episode as there are a number of helpful canning resources I introduce you to – and they’re all free!
Below is the full transcript of today’s show for those who prefer to read instead of listen to the Canning Season podcast. Links and resources referenced in the podcast itself appear below.
This is the Canning Season podcast with John Gavin, episode #5. Get out your jars, your commemorative jars.
Welcome to the Canning Season podcast. This is the show that’s dedicated to helping you get the most out of the home canning and food preservation lifestyle. In this community, it’s all about celebrating and sharing the abundance. To lead the way, here’s your host, an avid home canner himself, John Gavin.
Hey, everybody. I’m John Gavin and I am so happy to be here with you. Again, I’m fired up this week. I had an awesome outcome last weekend with an experiment I did with kosher dill relish, and, oh, it turned out awesome. I’ll talk about that today.
The weather, of course, here, rocks. It rocks still here in the Northern Woods part of the United States of America from which I broadcast in a suburb of Minneapolis Minnesota. You know what, I am being picked up in many parts of the world. We now have listeners in the United Kingdom. We have listeners, I believe, in Singapore, Russia, India. A number of you are showing up. Apparently, this concept of home canning and food preservation is, in fact, global.
I’m excited. I helped a person this week get a renewed sense of purpose and enthusiasm in their life. I’ll share that with you in today’s episode. I saw a record number of downloads of the Canning Season podcast. It blew me away. I think we’re on to something here and I’m excited about that. With that, I also received some awesome iTunes ratings and comments for which I’m very grateful, along with some wonderful email messages from a number of you.
So that goal I had when you heard me in episode 1, when I was this “kid with a dream”, you know, setting out where I had the idea of creating this sense of community, so far it’s happening and I’m feeling it. Now, it’s early. I still owe you a forum which I’m working on but remember we’re also in the midst of the growing season so, of course, we’re in our kitchens, right?
I’m also doing some really cool stuff. In fact, it has to tie-in with a big event on August 17. You know what that is? August 17 is National Can It Forward Day, and to help join in the celebration I’ve come up with a great contest involving my partner, the Fresh Preserving Store and Ball Brand canning jars.
You have a chance now to win, for free, a case of those limited edition blue jars – those blue Ball jars that they came out with this year to commemorate the 100th anniversary of making canning jars – you are going to love it. I also have some great deals to tell you about involving my affiliates. With that, let’s head out to the garden.
Garden Talk, Canning Talk, Kitchen Talk
All right, it’s time for some garden talk, canning talk, kitchen talk. I had a rougher week canning this past week because I ended up under the weather on Sunday. I just was not feeling good at all, all day long and that was the day I planned to can last week, but Marge, my neighbor, was canning pickles last weekend and Marge and Ellard, my next-door neighbors, offered to pick me up some cucumbers from their supplier.Thu, 01 Aug 2013 - 37min - 42 - CS-004: Great Raspberry Jam in Less Than an Hour | Garden / Canning Update | Celebration & Sharing Story
Fruit jams are one of the easiest things to make. Yet those new to home canning can find even a basic raspberry jam intimidating. To break it down for you, in today’s episode I walk you through just how easy it is to make raspberry jam. I add a special twist to the basic recipe by introducing the notion of adding a bit of orange to your basic jam recipe.
In addition we talk a walk through the garden, learn why oregano can easily get out of hand in your garden, and what’s now in season in this part of the country.
I also introduce a new section featuring people celebrating and sharing the abundance that comes with the home canning and food preservation lifestyle. I very much welcome hearing your own stories going forward and may even feature one in a future episode!
I share some wonderful listener feedback and answer a question sent in from a listener.
The recipe for making raspberry jam is taken directly from the Ball Blue Book of Preserving. Those who would like to buy a copy can click on the photo below.
This affiliate link will take you to the Fresh Preserving Store if you wish to buy a copy.
If you’ve not done it yet, make sure to sign up for my free newsletter. I’ll never spam you nor will I sell your email address to anyone else. I will, however, send you wonderful discount codes to the advertisers with whom I am forming affiliate relationships.
Also, if you’ve not done it yet, please take a moment to go to iTunes right now and a rating for the Canning Season podcast. It really matters and will help us grow this community to one where we can celebrate and share the abundance together! I am most grateful for you support, ideas, and feedback.Thu, 25 Jul 2013 - 17min - 41 - CS-003: What is the Best Salt for Home Canning? | Strawberry Jam Update | Garden / Canning Update
For those newer to home canning, there may be a temptation to use whatever salt is handy as opposed to what’s known as “canning & pickling salt”. Don’t do it. This podcast episode explains why it’s important you use the right salt in your home canning recipes that call for it. It also offers a link to a site offering alternatives for those on sodium-restricted diets. I also give a garden/canning update, tell you about a special offer, and share a wonderful message received from a listener.
Never Mess With the Science Behind Safe Home Canning
No where on CanningSeason.com, or in classes that I teach on home canning, will you ever see me take food safety lightly. The stakes are simply too high. It is no joke or exaggeration to say you could kill people. Botulism is a most horrible way to die that can easily be avoided by simply sticking to the science behind safe home canning. Salt often plays a role in safe home canning.
While those of us more experienced with home canning and food preservation may tweak our recipes and experiment from time-to-time, we never – EVER – forget that there remains a science behind it all. This ensures our canned foods stay safe to eat. Always, always, always the experienced home canner comes back to and never violates the principles of safe home canning.
The science of safe home canning dictates that high acid foods must be processed differently than low acid foods. For example, in some cases it will never be good enough to simply boil some foods. In others, even small shifts in the amounts of vinegar, sugar, water, or salt that’s added or kept from the batch can inadvertently cause a change that renders the finished product unsafe.
What is Canning & Pickling Salt?
The website WiseGeek posts this nice description of canning salt —
Salt has been used as a seasoning and preservative for thousands of years. It was so sought-after that, in ancient Rome, soldiers often drew part of their pay in salt. Among its many uses, salt plays a large role in canning and preserving. The particular product used for this purpose is fine-grained and free of iodine and anti-caking ingredients that could discolor foods.
Canning salt is a particular variety of salt that is used, as the name suggests, in canning foods. The lack of additives, like iodine and anti-caking ingredients, means that it will not turn vegetables — particularly pickles — a dark color, nor will it make their liquid cloudy. Pickles made with table salt would be perfectly safe to eat, but they wouldn’t look very pretty.
This type of salt is also used in preserving meats, like salt-cured ham or sausage. It is vital tat the cook use the specified amount of salt called for in the recipe so the meat (or pickles) will be safely preserved. If not enough salt is used, bacteria can grow in the preserved food.
Salt made for canning can be used as table salt, but without the anti-caking agents, it could clump on humid days. One solution for this is to place a few grains of uncooked white rice in the salt shaker. Salt that has already caked can be separated — the cook just has to spread the salt on a baking sheet and warm it in a moderate oven for a few minutes. The heat will evaporate the moisture.
* John’s Buyer’s Tip: You can typically buy canning salt in the salt & spice section of most full service grocery stores for a bit better of a price or in smaller quantities price than if you buy it from Amazon here. However, if you can’t find it locally, I invite you to click on the picture below to buy your supply of canning salt from Amazon.
Thu, 18 Jul 2013 - 14min - 40 - CS-002: Tips & Tricks from Marisa McClellan, Author & Expert Canner
Marisa McClellan, expert canner and author of the book, “Food in Jars: Preserving in Small Batches Year-Round“, joins me for a conversation on how a person new to canning starts. Whether brand new to home canning or a seasoned veteran, Marisa has great information for all skill and experience levels.
During the podcast, I briefly touch on how I spent my 4th of July weekend “attempting’ to make strawberry jam. With the benefit of Marisa’s epert advice I was able to learn what I was doing wrong and how to correct it for the future. I end the show with my upbeat and personal take on what I mean when I use the term, “the food preservation lifestyle”.
Beginners will learn:
– Which berries are the worst/best to start canning with.
– Canning terms: Pectin and “A Good Set”.
– The equipment needed for canning (Good news. No fancy equipment needed!).
– The jars needed for canning.
– Ingredient selection and how much it matters to can in versus out of season.
– Amount of berries needed for your first batch.
– Basic steps when creating your first jam and how to add flair to them.
Both expert canners and beginners will learn:
– Understanding the role of sugar in a jam recipe.
– How to safely cut the sugar from jam recipes. FYI, as I learned from my experiment last weekend, cutting the sugar in half will produce syrup, which is not a bad thing if it can be used as a topping on ice-cream.
– 4 different ways to test for set.
– How to add flair to your basic jam recipes.
Marisa McClellan’s website: Food in Jars
Marisa’a Book: Food in Jars: Preserving in Small Batches Year-Round
(affiliate link)
Can You Do me a Favor Please?
If you like what you hear, would you please go to iTunes right now by clicking here and leave me a good rating (if you think I’ve earned it, that is!). It helps a lot and will go far in bringing more people into our canning community.Thu, 11 Jul 2013 - 37min - 39 - CS-001: Introducing the Canning Season Podcast | Why Home Canning is Awesome | Show Format
This is the Introductory Episode of the Canning Season Podcast with John Gavin.
Hi everybody. My name is John Gavin and I want to welcome you to the very first episode of the Canning Season podcast, the show that’s all about celebrating and sharing the abundance.
Today in this first episode of the CS podcast, I want to tell you a little about me and my vision for what I hope to accomplish here with this podcast.
If you’ve not seen it yet, the Canning Season website has been up for over a year now. You can find it at CS.com. I set up the site, and now this podcast, to pass on information and, hopefully, create a sense of community for folks like us who enjoy making and sharing home canned goods.
I’m 51, obviously male, and am broadcasting from my home in the north woods part of the country, here in Minnesota, in a suburb of Minneapolis with my dog Philly who’s picture is on the CS website.
I hail from humble beginnings having grown up the 4th of 6 children in an inner city row house in Philadelphia. I worked my butt off to pay for college and ended up being the first of us kids to get a degree. I went on to get my masters and a professional degree. As a result of my hard work, I’ve enjoyed a successful career of nearly 30 years in the investment industry. When I wasn’t doing that I also served for twenty years as a volunteer firefighter and EMT. I became a command officer, instructor, and did a lot to get the next generation ready. I remain hugely proud of my days in the fire service. Incidentally, I became known among my buddies for the peaches and other canned goodies I make each year.
In so many ways, on so many days, I consider myself a positive and most blessed person. Friends and family know me for how often I say, “The hope and healing starts here!”
I canned my first item in the summer of 2006. It was bread-and-butter pickles. I still have the ladle that got stained orange by the turmeric! Since then, I’ve learned a lot and experimented a lot. I also ruined a lot of stuff through the mistakes I made. You’ll get to hear all about that and so much more through this blog and the Canning Season podcast over at iTunes.
Why Home Canning is Awesome
As I got into home canning, six themes emerged that bring me back, with great joy, to each year’s new canning season. They are:
Immersing oneself in a day of home canning feels good. I have an intense day job. No matter how much traveling I do, or how busy I am, there’s nothing like putting up a batch of my homemade peaches, raspberry jam, or whatever, to help me forget about all that. It always makes me feel good. Tired, sure, but that sense of accomplishment when you have a counter full of jars cooling off is just awesome!
There is a spiritual element to home canning. Perhaps because it’s so closely tied to the the harvest, home canning cannot help but put you in touch with the rhythms of nature and life. In that respect, it puts you in touch with something bigger than yourself. Between tweets, texts, and annoying pings of all kinds, I find it’s good for the soul to step back to look at the big picture every now and again.
You control the ingredients that go into your food. In a world where some of the food companies can seem more like chemical companies, it’s nice to keep your food simple, nutritious, and chemical-free.
There is a social element to home canning that comes from the sharing of the same. This one initially surprised me. Now it gives delight. I was a volunteer firefighter for 20 years. While on active duty I was well known for the peaches I canned each year. Friends and family routinely ask about what I’m canning on the hope there will be more goodies for them. Much as I love canning -and eventually eating (!) – great stuff, sometimes I think I take more joy in sharing it with others.Sat, 29 Jun 2013 - 22min
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