Perfectly Preserved Podcast

Glass jars and shipping aren’t always the best match, but we have some helpful secrets to share. On this week’s episode of Perfectly Preserved, we teach you everything you need to know about how to ship canned goods.We share our very best tips, including how to make the shipping cost more reasonable and the best material to keep jars from breaking. Anna tells why she always puts each jar through a drop test, and Jenny shares ways to make the jars you send extra special. You’ll also hear our best ideas for jams, jellies, and preserved goods that make special gifts or care packages.It’s time to share your canned goods with loved ones near and far! They are sure to be the best mail anyone gets. Thanks for listening! Find the links and resources mentioned in today’s episode in the show notes below. Send your food preservation questions to perfectlypreservedpodcast@gmail.comJoin Anna and Jenny on Instagram to connect and learn more.SHOW NOTES:See more from Anna on this episode here 

Ready to take your preservation skills beyond jars? On this week’s episode of Perfectly Preserved, we share how to cold smoke bacon and discuss other forms of meat preservation.Anna is here to give all the secrets she learned in her recent cold smoked bacon class, allowing you to learn from her experience. She walks through the process of cold smoking bacon from start to finish and explains why it’s superior to store-bought bacon. We also cover guidelines for preserving other meats including making jerky and safely handling pork and wild game.We hope this episode encourages you to explore the art of curing your own meats! It’s a new skill that is both practical and delicious! Learn more from Tom Wheatly on Instagram Thanks for listening! Find the links and resources mentioned in today’s episode in the show notes below. Send your food preservation questions to perfectlypreservedpodcast@gmail.comJoin Anna and Jenny on Instagram to connect and learn more.SHOW NOTES:See more from Anna on this episode here 

Summer is around the corner, meaning every canner is making grand plans for canning season.  On this week’s episode of Perfectly Preserved, Anna and Jenny are together to share what they’re excited to preserve this summer.Join in on our enthusiasm for the canning season!  Anna shares how a drip system will revolutionize both her garden and preservation plans, and Jenny explains why bone broth and tomato sauce are on her must-do list. You’ll also hear what went well last year that we plan to repeat this season. It’s no secret that we love all things preserving, and this episode has us dreaming and scheming! What’s on your list for this canning season? Share with Anna and Jenny on Instagram.Thanks for listening! Find the links and resources mentioned in today’s episode in the show notes below. Send your food preservation questions to perfectlypreservedpodcast@gmail.comSHOW NOTES:See more from Anna on this episode here 

Spring is in the air, and we’re here to help you embrace every bit of it! On this week’s episode of Perfectly Preserved, we cover how to make jellies and more with wildflowers, herbs, and evergreens.We share the key components of flower petal canning recipes and why each ingredient is necessary to make a safe and delicious product. Anna shares her dreams of making spruce tip jelly and Jenny talks about her crack at making violet jelly. You’ll learn how to preserve jellies, syrups, and juices all with foraged ingredients. We also discuss how to safely reduce the sugar in a jam or jelly recipe. This episode is the inspiration you need to create your own delicious preserves straight from nature's bounty. Let's savor every moment of this vibrant season together!Find the recipes we shared below:Rose recipes https://www.uaf.edu/ces/publications/database/food/wild-roses.phpWild Jelly from the Illinois Extention Office https://extension.illinois.edu/blogs/good-growing/2022-12-16-wild-jelly-what-it-and-what-plants-can-be-usedSyrup Recipe  https://www.ndsu.edu/agriculture/extension/publications/garden-or-orchard-table-jams-and-jellies-north-dakota-fruitsHerbal Jelly  https://extension.illinois.edu/blogs/wow-words-wellness-lifestyle-blog/2015-07-02-how-make-herbal-jellySpruce Tip Jelly https://www.pbs.org/food/kitchen-vignettes/spruce-tip-jelly/Wild Flower Jelly https://www.edibleohiovalley.com/eov/2018/wildflower-jellyThanks for listening! Find the links and resources mentioned in today’s episode in the show notes below. Send your food preservation questions to perfectlypreservedpodcast@gmail.comJoin Anna and Jenny on Instagram to connect and learn more.SHOW NOTES:See more from Anna on this episode here 

On this week’s episode of Perfectly Preserved, we’re diving into the history of food preservation. With so much noise around what’s safe and what’s not, we’re stepping in to share how canning has evolved and what canning recommendations have stood the test of time.Our discussion will turn you into the canning history buff you’ve always wanted to be. We talk about the invention of the mason jar, canning practices throughout WWI and WWII, and how industrial canning came to be. You’ll also learn about Amish canning practices, the USDA’s recommendations from the early 1900s and the history of pressure canning. We hope this episode gives you the knowledge you need to sift through misinformation and the safe canning recommendations that have served us for over 100 years.Thanks for listening! Find the links and resources mentioned in today’s episode in the show notes below. Send your food preservation questions to perfectlypreservedpodcast@gmail.comJoin Anna and Jenny on Instagram to connect and learn more.SHOW NOTES:See more from Anna on this episode here 

Drumroll, please! Today marks the grand release of The Pressure Canning Cookbook, written by your host, Jenny Gomes. In this episode, Anna and Jenny offer a preview of this amazing pressure canning resource.Whether you're a seasoned pro or a newbie to the world of pressure canning, this cookbook is your ticket to preserving perfection. With Jenny’s crystal clear instructions, you'll confidently navigate the pressure canning process like a culinary maestro. The variety of recipes included will make any family happy and will ensure your pantry is stocked with homemade goodness year-round. Pick up your copy of The Pressure Canning Cookbook anywhere books are sold! You can find if here on Amazon or here on Barnes and Noble. 

Jenny’s new cookbook, The Pressure Canning Cookbook, launches on April 2nd, which calls for celebration with our listeners! Tune in to hear all the details on what we’re doing and how you can join the fun.The Pressure Canning Cookbook launch events are as follows:Live pressure canning class- Join us for an evening of good company and pressure canning. Learn how to make Jenny’s navy bean chicken chili. You’ll leave with your own jar of soup and a copy of Jenny’s new book! April 5th at 5pm in Ogden Utah. Purchase your tickets here- https://smarthomecanning.com/products/the-pressure-canning-cookbook-event-with-jenny-gomes-and-anna-cashBook signings-Come meet Jenny and have your new cookbook signed!Smith and Edwards, Ogden store, April 6th from 9am-12pmSmith and Edwards, West Jordan Salt Lake store, April 6th from 1-4pm

Canning has many benefits, one of which is the opportunity to build community around a hobby you love. Does canning currently provide you with community? Listen in to hear our best advice for creating community through canning.We’ll walk you through what we’ve done to enjoy a community centered around canning and share ideas for how you can do the same. We offer ideas on how to learn how to can, types of canning gatherings you can put on, and how to teach canning classes. You’ll also hear how Anna’s built community through befriending community members and selling canned goods.Make canning more than just a hobby by using these tips to strengthen connections and spread love!Listen to this episode to learn all about refrigerator pickles!Thanks for listening! Find the links and resources mentioned in today’s episode in the show notes below. Send your food preservation questions to perfectlypreservedpodcast@gmail.comJoin Anna and Jenny on Instagram to connect and learn more.SHOW NOTES:See more from Anna on this episode here 

If you find yourself wavering on a recipe’s safety or questioning if that home-canned gift from the neighbor is safe to eat, this is the episode for you!  On this week’s episode of the Perfectly Preserved Podcast, we discuss if sealed is the same as preserved. This episode will teach you what to look for in a safe canning recipe and how to make sure items you’re gifted or purchase are fit to consume. We cover what constitutes a safely-preserved and ready to enjoy food product. You’ll learn why this goes beyond a visible seal, making the inversion canning and open kettle canning inadvisable. We also share about the proper canning methods for various foods, the importance of headspace, recommended shelf life, and more!We hope this episode helps you feel confident about identifying safely preserved recipes and goods so you can enjoy them to their fullest!Thanks for listening! Find the links and resources mentioned in today’s episode in the show notes below. Send your food preservation questions to perfectlypreservedpodcast@gmail.comJoin Anna and Jenny on Instagram to connect and learn more.SHOW NOTES:See more from Anna on this episode here 

Looking to bring some heat to your next gathering with a delicious homemade preserve? On this week’s episode of the Perfectly Preserved Podcast, we teach you how to make pepper jelly.Pepper jelly is a versatile spread, and we share our favorite ways to enjoy it. We also discuss that method of adding butter to jelly, why we personally don’t add butter, and how it affects your finished product. You’ll learn about processing times for pepper jelly, how to use pectin, Anna’s tried and true methods for adding heat, and more!Use our tips to join in on pepper jelly fun and create a unique addition for any gathering!Learn more about Anna’s virtual classes on her website. https://smarthomecanning.com/products/pickled-beets-march-14thThanks for listening! Find the links and resources mentioned in today’s episode in the show notes below. Send your food preservation questions to perfectlypreservedpodcast@gmail.comJoin Anna and Jenny on Instagram to connect and learn more.SHOW NOTES:See more from Anna on this episode here

Take advantage of fresh winter citrus and can along with us! On this week’s episode of the Perfectly Preserved Podcast, we’re putting the spotlight on curds. Curds are a delightful item to make and preserve, and we’ll tell you everything you need to know to make citrus curds yourself.  We share the variety of ways to use curd from adding it to yogurt to making tarts, and what makes it different from other home-canned goods. You’ll learn what ingredients are included in a safe and tested curd recipe, and why it’s safe to waterbath can curd despite the fact that it contains butter and eggs. We discuss the recommended shelf-life for curd, and walk you through the process of making it to ensure success. We both find citrus curd to be a special treat, and we hope this episode encourages you to brighten your winter with your own batch!Thanks for listening! Find the links and resources mentioned in today’s episode in the show notes below. Send your food preservation questions to perfectlypreservedpodcast@gmail.comJoin Anna and Jenny on Instagram to connect and learn more.SHOW NOTES:See more from Anna on this episode here 

Look no further if you’re interested in learning more about pressure canning and adding fresh pressure canning recipes to your kitchen! This week on the Perfectly Preserved Podcast, Jenny tells all about her pressure canning cookbook and the process of writing it. You’ll hear from Jenny about what led her to writing this cookbook and the behind the scenes of writing a food preservation book. Jenny discusses all she put into the book to support readers with pressure canning through clarity and just the right amount of education. Anna and Jenny also talk about which recipes in the book they are most excited about. Jenny poured her heart and soul into this cookbook and can’t wait for if to be in the hands of listeners and fellow canners!The Pressure Canning Cookbook Step-by-Step Recipes for Pantry Staples, Gut-Healing Broths, Meat, Fish, and More will be released on April 2, 2024. Pre-order yours here today! https://amzn.to/3QXr2HX Thanks for listening! Find the links and resources mentioned in today’s episode in the show notes below. Send your food preservation questions to perfectlypreservedpodcast@gmail.comJoin Anna and Jenny on Instagram to connect and learn more.SHOW NOTES:See more from Anna on this episode here https://smarthomecanning.com/blogs/news/perfectly-preserved-podcast-s2-ep-64-the-pressure-canning-cookbook

If you want to ensure you’re using safe-tested recipes, then this is an episode you don’t want to miss! This week on the Perfectly Preserved Podcast, we are diving into the great questions around Ball canning recipes and their safety.We discuss exactly who is cautioning against using Ball canning recipes and unpack the reasoning behind their logic. We address the concerns around Ball’s testing, use of sugar and salt, measurement, and explanations. You’ll hear the responses we received from experts around the country in addition to our own opinions in order to make your own informed decision with Ball canning recipes and can apply this discussion to other recipe selections.We’re all about safety at Perfectly Preserved and hope this episode helps you feel good about your canning choices!Thanks for listening! Find the links and resources mentioned in today’s episode in the show notes below. Send your food preservation questions to perfectlypreservedpodcast@gmail.comJoin Anna and Jenny on Instagram to connect and learn more.SHOW NOTES:See more from Anna on this episode here https://smarthomecanning.com/blogs/news/perfectly-preserved-podcast-s2-ep63-are-ball-canning-recipes-safe

If you’d like to commiserate with other canning insiders, you’ve come to the right place! On this week’s episode of the Perfectly Preserved Podcast, we’re letting ourselves acknowledge all of the worst parts about canning despite our love for it. We rank what we resent most about canning from prepping clingstone peaches to broken jars. Jenny shares how waiting for water to boil drains her and Anna discusses her battles with hot peppers. You’ll also be able to connect with us if you despise peeling tomatoes or have battled to remove sticky fruit leather from the dehydrator!Join in to laugh along with us through our honesty! Few people love canning more than us, but there are frustrations we all face. Thanks for listening! Find the links and resources mentioned in today’s episode in the show notes below. Send your food preservation questions to perfectlypreservedpodcast@gmail.comJoin Anna and Jenny on Instagram to connect and learn more.SHOW NOTES:See more from Anna on this episode here

Trying to keep your family healthy over the cold and flu season? On this week’s episode of the Perfectly Preserved Podcast, we delve into the use of honey fermented garlic as a natural immunity booster and offer the information you need to understand the safety concerns behind this practice. We share how we came across honey fermented garlic and how it is made. You’ll learn about the multiple factors in the fermentation process of honey fermented garlic that pose a high risk of C botulinum. These include the use of honey, an anaerobic fermentation environment, low alkaline ingredients, and more. In contrast to other natural immunity options, honey fermented garlic puts its consumers at risk of developing botulism and is not recommended according to safe food preservation practices. Looking for other ways to fend off illness? Tune into our episodes on bone broth and steam juicing.Thanks for listening! Find the links and resources mentioned in today’s episode in the show notes below. Send your food preservation questions to perfectlypreservedpodcast@gmail.comJoin Anna and Jenny on Instagram to connect and learn more.SHOW NOTES:See more from Anna on this episode here 

Wondering what sets Pur Mason apart from other canning supply companies? This week on the Perfectly Preserved Podcast, we are excited to bring you a special feature episode on Pure Mason and our experiences using their jars and lids. We share what sets Pur Mason apart from other brands, including their lid quality and distinctive design that creates a reliable seal. You’ll learn how colored glass jars help protect canned goods from the effects of light and how the unique shapes of Pur Mason are both aesthetically pleasing and helpful for canners. We also tell all about our personal experiences with Pur Mason including canning our favorites and receiving support from their customer service. From trusty preservation to beautiful presentation, Pur Mason is a great choice for your canning supply needs! We hope you enjoy them as much as we have. Check out all Pur Mason has to offer on their websiteThanks for listening! Find the links and resources mentioned in today’s episode in the show notes below. Send your food preservation questions to perfectlypreservedpodcast@gmail.comJoin Anna and Jenny on Instagram to connect and learn more.SHOW NOTES:See more from Anna on this episode here https://smarthomecanning.com/blogs/news/perfectly-preserved-podcast-ep-61-our-review-of-pur-mason

Fall is in the air and fresh apples are calling your name! On this week’s episode of the Perfectly Preserved Podcast, we discuss all there is to know about preserving apples so you can enjoy them from fall through summer. We share our suggestions for how to preserve apples in various ways, from canned applesauce and apple juice, to dehydrated apple rings and apple fruit leather. You’ll also learn why Clear Jel is a must-have ingredient for perfect canned apple pie filling and how to pretreat apples to avoid oxidation and keep them looking delicious. Tune in to learn more about how you can preserve apples and savor their delicious flavors in every way! Want to learn more about dehydrating? We have you covered! Listen to our episode, Dehydrating 101Thanks for listening! Find the links and resources mentioned in today’s episode in the show notes below. Send your food preservation questions to perfectlypreservedpodcast@gmail.comJoin Anna and Jenny on Instagram to connect and learn more.SHOW NOTES:See more from Anna on this episode here https://smarthomecanning.com/blogs/news/perfectly-preserved-podcast-ep-60-apples-so-many-ways-to-use-them

If canning salsa is on your list for this season, then this is an episode you don’t want to miss. On this week’s episode of the Perfectly Preserved Podcast, we discuss all things salsa to help you successfully can great shelf-stable homemade salsa. We cover why you need to be mindful of using safe tested recipes when it comes to salsa. This includes how tomatoes aren’t high in acid as most people think and what added ingredients you need to safely water bath can tomato salsa. We share our favorite salsa recipes, including Jenny’s tomatillo salsa and Anna’s cooked tomato salsa. You’ll also learn how to enhance the flavor of salsa without reducing acidity and alternative methods for preserving salsa if you want to veer from a tested recipe. Allow this episode to be your guide as you preserve tasty salsa to enjoy year round!Thanks for listening! Find the links and resources mentioned in today’s episode in the show notes below. Send your food preservation questions to perfectlypreservedpodcast@gmail.comJoin Anna and Jenny on Instagram to connect and learn more.You’ll find Anna’s Tomato Basics Course and more at smarthomecanning.com and Jenny’s free acidity chart at thedomesticwildflower.comSHOW NOTES:See more from Anna on this episode here https://smarthomecanning.com/blogs/news/its-salsa-time

Wondering how to tell fact from fiction when it comes to food preservation advice? On this week’s episode of the Perfectly Preserved Podcast, we discuss the safety concerns around the recommendation to reduce the amount of water in a water bath so that the water doesn’t cover jars during processing. This poor advice comes with claims that it will reduce siphoning. We’re here to set the record straight!We take time to discuss the four things that can cause siphoning in canning and share our best tips for reducing siphoning safely. You’ll leave this episode knowing why you should avoid packing raw foods, how to minimize temperature fluctuation during processing, the best process for removing your jars from processing, and why following the recommended headspace in a recipe is important. We also equip you with the knowledge of what to do if siphoning occurs during processing. This episode is a tale of caution not to follow everything you come across on social media! We love being your guides for safe canning practices.Thanks for listening! Find the links and resources mentioned in today’s episode in the show notes below. Send your food preservation questions to perfectlypreservedpodcast@gmail.comJoin Anna and Jenny on Instagram to connect and learn more.SHOW NOTES:See more from Anna on this episode here 

If you want to ensure safe food preservation in your kitchen, this is an episode you don’t want to miss. On this week’s episode of the Perfectly Preserved Podcast, we are talking about major and minor common canning mistakes that every canner should be aware of.We'll dive into the major canning mistakes that can have dangerous consequences, such as making up your own canning recipe and adding extra starch or thickener to a recipe. We'll explain why these mistakes can lead to undercooking and the growth of harmful bacteria. We'll also cover the minor canning mistakes that you should be aware of, including using reusing canning lids and allowing jars to cool too slowly. Avoid putting your health, time, and delicious food on the line by following recommended canning practices! Our source for this episode is this article by  Kathleen Riggs, a family and consumer sciences professor at Utah State University. Thanks for listening!  Find the links and resources mentioned in today’s episode in the show notes below. Send your food preservation questions to perfectlypreservedpodcast@gmail.comJoin Anna and Jenny on Instagram to connect and learn more.SHOW NOTES:See more from Anna on this episode here https://smarthomecanning.com/blogs/news/perfectly-preserved-podcast-ep-57-major-and-minor-canning-mistakes-and-how-to-tell-the-difference