June 11, 2025 • 30 mins
So many great ideas for charcuterie boards for Father's Day. Whether the father or father figure in your life enjoys meats and cheeses, breakfast in bed, or pickled products, we have great ideas.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:01):
Welcome to the PerfectlyPreserved Podcast.
I'm your host Jenny Gomes.
And I'm Anna Cash.
Here we come together to bringyou a podcast all about
preserving food safely, easily,and dare I say, perfectly.
At home.
We are master food preserversmoms wives, and we love talking
about canning.
ready to can like a masterpreserver.
(00:21):
Let's get into today's episode.
squadcaster-c316_2_06-0 (00:24):
Welcome back to The Perfectly Preserved
podcast.
I'm Anna here with my co-host,Jenny.
We have a really great showtoday, all about Father's Day
Shark Cut Ray.
But before we begin thisepisode, I do wanna thank those
of you that have left our reviewfor the podcast.
It means so much.
And for those of you that havesubscribed on YouTube, this is
(00:45):
our first year on YouTube.
And please be gentle with yourcriticism.
We are just learning.
And also I wanna let you knowsome of the offerings that Jenny
and I have.
Jenny has the Pressure CanningCookbook anywhere that your
cookbooks and canning books aresold.
You can also find it on Amazon.
I have online courses witheBooks and videos going through
(01:08):
bite-sized ways to learn aboutfood, preserving gardening,
pressure, canning, all of it.
So you can findthat@smarthomecanning.com.
All right, let's get intotoday's episode.
Father's Day is coming up.
It is a special day for usbecause you love your father,
your husband, and this is goingto be an episode where we talk
(01:30):
about ways to celebrate themwith food.
Jenny, why don't you get usstarted.
jenny-gomes_1_06-05-2025_ (01:35):
Okay.
My husband the father of mybeautiful children is definitely
a meat and cheese guy, so thisis a really easy episode, I
think for us to talk aboutbecause, yeah, he just, he could
live on meat and cheese.
Forever and ever.
Amen.
He makes meat and cheesesandwiches for every lunch of
his life.
He's he's a really big meat andcheese guy, so cheese and
(01:56):
crackers, charcuterie boardsthat's his whole jam.
But if someone were to ask me,what is a good preserve that you
could make this week for acharcuterie board for Father's
Day, I always say that a greatgo-to is hot sauce because it is
not super hard to make.
It doesn't have a millioningredients.
(02:17):
Not necessarily.
It's a pretty easy it's an easypreserve and you can do it in
little tiny jars.
So let's say you host a barbecuewith let's say your spouse,
father-in-law, or your dad, aneighbor.
Like you can have a couple jarsto send home.
and hot sauce can just be likean extra special, fun thing.
(02:37):
You could enjoy right then orsend home as a gift.
The National Center for HomeFood Preservation has a, an it
says easy hot sauce.
So I'll just tell you what youwould have to get to do it.
Eight cups of canned dicedtomatoes un drained.
So it could be home, canned, orjust out of a can from the
grocery store.
One and a half cups seededchopped serrano peppers.
(03:00):
Four cups distilled whitevinegar, and you
squadcaster-c316_2_06-05- (03:03):
Okay.
jenny-gomes_1_06-05-2025_08 (03:04):
the best quality vinegar you could
afford.
Not something that you wouldwash your windows with if you
can.
And it would be 5% acidity, two
squadcaster-c316_2_06-05- (03:13):
Okay.
jenny-gomes_1_06-05-2025_ (03:13):
salt, two tablespoons pickling spices,
which you could, pick and choosewhat you add to that.
And that's all you would have tohave.
So it's actually, to me, that isa very short.
Ingredient list.
You can search for other canningsafe hot sauce recipes, and
there's lots of them out there,but they're just a, it's a
(03:34):
pretty simple thing to make, andI think it's just such a great
little preserve.
squadcaster-c316_2_06-05-20 (03:39):
Oh, that's great.
jenny-gomes_1_06-05-2025_ (03:40):
Yeah.
squadcaster-c316_2_06-05- (03:41):
never think to make hot sauce.
I don't know why.
I just don't.
I have, excuse me, made afermented hot sauce, and that's
pretty easy.
It takes probably three days todo a fermented hot sauce.
It's not difficult at all.
I've made it with, oh I, okay,so my fermented hot sauce had
(04:02):
one habanero, some yellowpeppers, a carrot and onion, I
believe.
But the part that you ferment isthe peppers.
With the salt brine and it takesabout three days you'll start to
see that lactic acid like sweetfermentation process, though
(04:27):
brine will get cloudy and it'llstart smelling fermenti.
And then you just throw it,throw the peppers in with cooked
carrots.
I think, actually, I think Ithrew the carrots in the ferment
as well.
And then you blend it up andadd.
You know any other salt orpepper that you want, but it's
really easy.
jenny-gomes_1_06-05-2025_ (04:47):
Okay, so I'm so glad
squadcaster-c316_2_06- (04:48):
Amazing.
jenny-gomes_1_06-05-202 (04:49):
because my favorite author of All Things
Fermented is Kirsten Shockey shehas a book called Fiery Ferment.
That's why you heard me typing.
I had to look it up'cause I.
Was 99% sure that was the title.
Fiery ferments.
70.
Stimulating recipes for hotsauces, spicy chutneys, kimchi
with kick and other blazingfermented condiments.
(05:10):
If the dads in your life or youare spicy, cannot say enough
good things about KirstenShockey and her husband Chris,
they are wonderful people.
They are not my neighbors, butthey do not live.
A million miles away from me.
They live just over the borderin Oregon and in a beautiful
place called Applegate.
It's just very idyllic.
And she's, she is the real McCoyin terms of just a wonderful
(05:34):
person and an expert onfermenting.
And she has several excellentbooks about fermentation
everybody should own.
But I would hit her up, hit herwebsite up for a fermented hot
sauce recipe if you wannaferment something in time for
this weekend.
squadcaster-c316_2_06-05-20 (05:50):
Oh, that sounds great.
I have not.
Checked out that book.
But I would love to because Iwas just reading how important
it is for you to get fermentedfoods into your gut and a hot
sauce is such an easy way to dothat.
Okay, so I think I will riff onyour barbecue idea.
(06:12):
With hot sauce, it would bereally easy to make a quick
pickle, whether that's a dillpickle, or bread and butter,
pickles, or pickled onions.
All three of those are very easyto make.
The ingredients are really easyto find in the store.
I would recommend doing that,and they have all of those
(06:32):
ingredients listed in either theBall Blue Book Guide to
Preserving or the on the USDAwebsite, So I would recommend
those three things.
Those are really easy.
So easy.
jenny-gomes_1_06-05-2025_084 (06:45):
So for our listeners, if you're
new, a quick pickle is basicallysliced veggies, submerged in a
brine of vinegar and salt, andyou just put them in the
squadcaster-c316_2_06- (06:57):
Vinegar.
jenny-gomes_1_06-05-2025 (06:58):
That's the beginning and the end.
That's the whole thing.
And you just eat them.
You can eat them right away, butI'd give it a couple days in the
fridge.
They are just so easy,delicious.
They will live in your fridgefor a long time.
They are well preserved there aslong as they're cold, and think
they're pretty magic for makinga very crisp pickle.
(07:18):
So if you want like very crisppickled onions to go on your hot
dog, your bratwurst, yourhamburger.
They are good and crisp, stillpickled.
Like I really like that.
It's very tricky
squadcaster-c316_2_06-05- (07:32):
Yeah.
jenny-gomes_1_06-05-2025_0849 (07:32):
a little bit more finesse required
to get a canned pickle that iscrisp.
We have several episodes aboutmaking pickles and how to get
crisp.
squadcaster-c316_2_06-05- (07:42):
Yeah.
jenny-gomes_1_06-05-2025_08 (07:42):
How to get that holy grail of a
crisp pickle, but a quickpickle, easy peasy lemon
squeezy, and.
squadcaster-c316_2_06-05- (07:48):
Yeah.
jenny-gomes_1_06-05-2025_084 (07:49):
If you're listening to this and
it's oh wow, I gotta get readyfor a few days from now.
Do it today, and you will not besorry.
squadcaster-c316_2_06-05- (07:55):
Yeah.
And the great thing about afridge, pickle or what's called
a quick pickle, is that you haveartistic license, right?
Like you can add whatever herbs,flavors.
Spices, peppers, I just, I lovethe flexibility of a fridge
pickle.
You don't have to worry aboutbotulism because it's just going
straight into your fridge.
(08:16):
It's not an anaerobicenvironment with a closed lid.
I made a half gallon of breadand butter pickles one time
because I was like obsessed withbread and butter pickles at the
time, and I'm not kidding.
It lasted a year in my fridge.
jenny-gomes_1_06-05-2025_08 (08:30):
it.
squadcaster-c316_2_06-05-2025 (08:31):
I used a clean fork every time,
and so I was not likeintroducing any bacteria from my
hand or anything into the jar,and they stayed crisp for one
year in my fridge.
It was absolutely insane.
jenny-gomes_1_06-05-2025_08 (08:45):
Oh, yeah.
squadcaster-c316_2_06-05-2 (08:46):
It's so great.
jenny-gomes_1_06-05-2025_0 (08:47):
Like an a not very well utilized
method of preservation.
I feel like people think oh,this is gonna be good for a
week, or No, they lost a longtime and.
You can do'em on a whim.
You could add garlic, you couldadd, you don't have to follow a
specific recipe.
You can just put in the jar whatyou think will be delicious.
You, I would do a little
squadcaster-c316_2_06-05- (09:04):
Yeah.
jenny-gomes_1_06-05-2025_0 (09:04):
just to make sure you've got the
right ratio of salt and vinegar.
But other than that, you don'thave to worry about is this,
squadcaster-c316_2_06-05-2 (09:12):
Have to
jenny-gomes_1_06-05-2025_084 (09:12):
an
squadcaster-c316_2_06-05- (09:12):
worry about.
jenny-gomes_1_06-05-202 (09:12):
recipe.
You just put stuff in the jarthat you think tastes delicious
and knock yourself out.
squadcaster-c316_2_06-05 (09:17):
That's right.
I, yeah, I love any kind ofpickle.
You can do even pickled veggies.
Make it as a side dish thatpeople can put on their plate.
Any of it, it's so delicious tome.
Like I love a pickledcauliflower with turmeric and.
jenny-gomes_1_06-05-2025_0 (09:31):
Yes.
squadcaster-c316_2_06-05- (09:32):
Cumin Seeds and Coriander.
Seeds and peppercorns.
I just think it's so good.
jenny-gomes_1_06-05-2025_084 (09:37):
so adding onto that, we've
mentioned this at least oneother episode, but this might be
a great week to make pickledeggs.
wouldn't say that mosthouseholds go through a half
eggs, but having a pint jar ofhow many eggs would you put in a
pint jar?
No more than five.
Just a few.
(09:57):
I know eggs are a super premium,
squadcaster-c316_2_06-05-20 (09:59):
oh, I.
I think you could, yeah.
No more than five.
jenny-gomes_1_06-05-2025_0 (10:02):
Four or five eggs in a pint.
But that would, we have, Easyrecipes for quick, you're
basically quick pickling,hard-boiled eggs, and you can
choose, like one jar can beturmeric, one jar can be just
garlic and dill, like a moreclassic.
Another one could be like withbeets and be a beautiful red
color.
squadcaster-c316_2_06-05- (10:21):
Yeah.
jenny-gomes_1_06-05-2025_0 (10:21):
This beautiful little lineup to.
Put on or serve with yourcharcuterie board for Father's
Day or any other barbecue thissummertime.
That's and a big wow factor.
And
squadcaster-c316_2_06-05- (10:34):
Yeah.
jenny-gomes_1_06-05-20 (10:35):
Backyard chickens because eggs are not
anymore, but they are a big bangfor your
squadcaster-c316_2_06-05-20 (10:42):
Oh, I know.
Way to rub it in.
Jenny.
My chicks aren't gonna be layinguntil August or September.
jenny-gomes_1_06-05-2025 (10:50):
Sorry.
squadcaster-c316_2_06-05-20 (10:51):
Oh, I wish.
I wish they were.
I wish they were producing now,but they're just still babies.
They,
jenny-gomes_1_06-05-202 (10:57):
chicken keeper is just, just like one
bad night away from having theirflock wiped out though.
That's actually, I'm like, rightnow I got eggs, but bear
squadcaster-c316_2_06-05 (11:06):
that's true.
jenny-gomes_1_06-05-2025_08 (11:07):
I'm at luck.
So that's that's real life
squadcaster-c316_2_06-05- (11:10):
Yeah.
jenny-gomes_1_06-05-2025_ (11:11):
Okay.
What else would we add to ourcharcuterie board
squadcaster-c316_2_06-05- (11:14):
Yeah.
jenny-gomes_1_06-05-2025_0 (11:14):
Day?
squadcaster-c316_2_06-05- (11:15):
Okay, so I don't know about you, but I
love a spicy pepper jelly and Ido have my most popular
pineapple habanero pepper jellyrecipe for sale for$5 on my
website.
It's so cheap.
And I have people reach out tome and say, oh my gosh, I used
your pineapple hapi, Niro pepperjelly as a glaze, a finishing
(11:37):
glaze on like a piece of meator, that was fantastic.
And then you could also justpour it over cream cheese and
have it with crackers.
My family loves that, and if youthink, oh, habaneros, it's too
spicy, don't worry.
The pineapples are sweet andthere is some sugar in there so
don't worry.
It's gonna be sweet with alittle bit of heat and I think
(11:58):
you would love it.
jenny-gomes_1_06-05-2025_08 (11:59):
And that recipe is available on your
website.
Tell people where to find it.
squadcaster-c316_2_06-05- (12:04):
Yeah, smart home canning.com.
It's really easy.
And it's the only recipe that Ihave for sale.
I just, somebody reached outabout asking if they could buy
the recipe and I was like, sure.
So I don't have very many on mywebsite.
I just have that one.
jenny-gomes_1_06-05-2025_0 (12:20):
that one would be worth every penny.
That's a gangbusters home run.
A plus safe canning recipe thatwill I feel like I was just
thinking about all the differentthings you could do.
You could do it on a wheel ofBri, you could do it on just
bagels with cream cheese.
Do it just would be that heatwith a little bit of dairy.
Big fan.
Have you ever put it on cottagecheese, like a dollop on your
(12:41):
cottage cheese?
That's really good.
My grandma really liked
squadcaster-c316_2_06-05-2025 (12:44):
I don't like cottage cheese.
I'm sorry.
jenny-gomes_1_06-05-202 (12:46):
either, but my grandmother would eat it.
She's oh, why?
Why wouldn't you eat cottagecheese?
It's so wholesome
squadcaster-c316_2_06-05-202 (12:52):
Oh
jenny-gomes_1_06-05-2025_0 (12:52):
with pineapple.
But pineapple with a little bitof jam, like that would be the
list that's, there's so manygood ways to eat that.
That's
squadcaster-c316_2_06-05- (12:58):
yeah.
jenny-gomes_1_06-05-2025_084 (12:58):
me hungry right
squadcaster-c316_2_06-05 (12:59):
That's funny.
jenny-gomes_1_06-05-2025_08 (13:00):
it.
squadcaster-c316_2_06-05- (13:01):
Yeah.
Anything else for the barbecue?
What else would we add?
jenny-gomes_1_06-05-2025_ (13:07):
okay.
So I love, don't make a batchevery year, but every couple
years I like to make a batch ofhomemade canned ketchup and or
barbecue sauce.
I.
It seems like a weird thing.
squadcaster-c316_2_06-05-20 (13:21):
Ah.
jenny-gomes_1_06-05-2025_0 (13:21):
I'll never forget one of my dear
friends, my sister-in-law, Nikkiwas like, Jenny, why are you
making ketchup?
Ketchup's cheap?
Now ketchup is not as cheap asit once was, and you can make
really good ketchup.
Really good barbecue sauce.
There are several recipesavailable.
I'll we'll link'em in the shownotes.
are canning safe recipes thatare really you can find one that
(13:43):
kind of suits whatever your yourfavorite father loves, either
spicy or like more rich andsavory.
So you definitely need to use atested recipe if you're
squadcaster-c316_2_06-05-20 (13:53):
Oh.
jenny-gomes_1_06-05-2025_08 (13:54):
But I have had very good luck with.
The cooking method can be up toyou.
And I cooked mine before it wascanned in a crockpot, and I used
an immersion blender to get itreally smooth.
So I would cook for a littlewhile, and then with the
immersion blender, and that madeexcellent textured sauce.
So that low and slow plus theimmersion to make it nice and
(14:18):
smooth.
The texture came out very muchlike a store-bought sauce, but
the flavor was customized.
You could choose which recipesuited
squadcaster-c316_2_06-05-2 (14:25):
This is barbecue or ketchup.
jenny-gomes_1_06-05-2025_0 (14:27):
with both, barbecue sauce is gonna
have like and
squadcaster-c316_2_06-05-2 (14:31):
Yum.
jenny-gomes_1_06-05-2025_0849 (14:32):
I have a few other ingredients in
a
squadcaster-c316_2_06-05- (14:34):
Yeah.
Onions or whatever.
jenny-gomes_1_06-05-2025_08 (14:37):
But the, method there I, that I
would recommend is the crockpotwith an immersion blender or,
whatever you've got to blend.
But that was really easy and itmade a very smooth final
product.
squadcaster-c316_2_06-05-2 (14:51):
Ooh.
I love that.
I love that idea.
I love because it seems extra tomake your own barbecue sauce or
ketchup, but if the flavor is somuch better, why not?
jenny-gomes_1_06-05-2025_08 (15:03):
And it yeah, it takes some time to
prepare the tomatoes orwhatever, but you use the
crockpot or the a, a slow cookmethod like that it's not that
much hands on time.
It was Good satisfying.
It's a satisfying preserve, Ithink.
And then if it were me, I wouldcan it in half pints, like wide
mouth, half pints maybe, so thatyou could again, share with or
(15:27):
share, because you probablydon't need like a maybe you do a
quart of ketchup.
I don't know.
I like, I always prefer smallerjars for sharing.
squadcaster-c316_2_06-05- (15:36):
Yeah.
Yeah.
I like that idea too.
'cause you don't wannacontaminate it with everybody's
knife that they're spreading ontheir bread and then put it back
in and Yeah, you wanna make sureit's either in a separate dish
or in a smaller container thatyou can it in.
jenny-gomes_1_06-05-2025_084 (15:52):
So Anna, you are a big fan of
canning pickles and you lovepickles.
I think another episode we justrecorded, you said that is your
go-to number one water bathcanning thing is pickles.
What pickles would you want tocan for Father's Day event?
squadcaster-c316_2_06-05-20 (16:08):
Oh, I definitely would do a quick
pickle.
I personally love a bread andbutter pickle, but that's new.
Like I have been a Dill picklefan my whole life, but I just
started liking bread and butterpickles and it's because I went
to the farmer's market and thethe Amish family that is there
(16:30):
was selling something And I waslike, what is this?
And they were like, oh, it'slike a pickled.
Relish and I was like, oh, okay.
I took it home.
I was obsessed with it.
It was like finely shreddedcabbage, onions and peppers and,
but mostly cabbage.
And it was like in this yellowbrine and I was like, what is
(16:50):
this flavor?
I've never tasted it before.
It was sweet, vinegar based.
And it was so embarrassing.
I had my friend come over andtry it and she's Anna, this is a
bread and butter pickle brine.
And I had never had a bread andbutter pickle before because I
was like, Ew, gross, like sweetpickles, gross.
But now I like it.
I would either do a dill, agarlic, dill quick pickle, or a
(17:15):
bread and butter pickle.
jenny-gomes_1_06-05-2025_ (17:16):
Those are both such good classics.
And I also did not like breadand butter growing up.
'cause I think the brand, Iremember my grandma really
liking them, but I think thebrand she got was an extra sweet
kind.
I don't love'em if they're supersweet, but
squadcaster-c316_2_06-05-202 (17:31):
Oh yeah.
Yeah.
jenny-gomes_1_06-05-2025_0 (17:33):
I've never had a home canned bread
and butter that was that sweet.
I think most recipes are quitethat sugary.
Sweet.
One thing that I have that I wasreally pleased with, and I don't
think everyone can, this isrelish, like a cucumber relish.
And I'm thinking like to serve,like
squadcaster-c316_2_06-05- (17:52):
Yeah.
jenny-gomes_1_06-05-2025_08 (17:52):
hot dogs barbecue e or a charcuterie
setting a good cucumber relishis, think has, can have
excellent flavor and it's notsomething everybody cans.
it's very popular in my area forCucumbers called lemon
cucumbers, kind, I don't know ifthe flavor really sings in a
canned They're they're round anda little bit pale and they are
(18:15):
the shape and a little bityellow
squadcaster-c316_2_06-05- (18:18):
Yeah.
jenny-gomes_1_06-05-2025_ (18:18):
shape of a lemon and a little bit
yellow colored.
So the name fits.
But they're just the, one of thesquashes that are super prolific
in the summertime.
And people will just take sacksof them to the staff room.
Please take home these lemoncucumbers.
And those turned out reallygreat and relish it's, again,
it's the preserve.
Like you probably won't make itevery single year, but if you
made a batch and then had someon hand Father's Day, I feel
(18:42):
like that is a big win.
If you guys were doing, servingit.
I for whatever you're doing forFather's Day, but that, I like
that as a preserve a lot.
squadcaster-c316_2_06-05-20 (18:51):
And was it a fridge, pickle, or you
canned it?
jenny-gomes_1_06-05-2025_084 (18:54):
it and it turned out pretty good.
I think it's because you expecta relish to be softer than a
pickle, And it's chopped, so itis more of a spreadable thing.
It's I guess I like that thecanning recipe.
Pretty closely approximates, butwas better tasting than a
store-bought version.
squadcaster-c316_2_06-05- (19:11):
Yeah.
Yeah.
And there's something to be saidfor making something that's like
a zero waste, right?
Like you don't want it to go towaste, and so you're making
something delicious that you caneat.
jenny-gomes_1_06-05-2025_0849 (19:23):
I just, I really was happy with
squadcaster-c316_2_06-05-2 (19:25):
I've never used those in canning
jenny-gomes_1_06-05-2025_08 (19:28):
Oh, they're good.
They're good.
They're just.
They're probably too, a littlebit too watery to make pickles
out of,
squadcaster-c316_2_06-05-2 (19:35):
mmy.
jenny-gomes_1_06-05-2025_084 (19:35):
So I think they they're just,
either you eat'em fresh or eat'em in salads or whatever, but
in a preserve, if you have anabundance of those
squadcaster-c316_2_06-05 (19:42):
Uhhuh.
jenny-gomes_1_06-05-2025_ (19:43):
those lemon cucumbers, they're great.
squadcaster-c316_2_06-05-2025 (19:46):
I never would've thought of using
lemon cucumbers for that, but itsounds great.
jenny-gomes_1_06-05-2025 (19:49):
That's great.
squadcaster-c316_2_06-05- (19:50):
Okay.
So I was also thinking one ofthe traditions that we had in my
family growing up is that wewould make my mom, not
necessarily my dad, because healways got up like way earlier
than any of us is that we woulddo breakfast in bed.
And I thought it would be somuch fun to do a breakfast
charcuterie board
jenny-gomes_1_06-05-2025_0 (20:11):
Ooh,
squadcaster-c316_2_06- (20:12):
Father's Day.
jenny-gomes_1_06-05-2025_ (20:13):
cute.
squadcaster-c316_2_06-05-20 (20:14):
And there are so many options for
making a charcuterie board.
You can really get your kidsinvolved because you're doing
things like slicing strawberriesor putting grapes on a tray.
I think there's something reallymagical about incorporating the
kids in a hands-on gift forFather's Day.
That makes it really special.
(20:35):
Maybe having them go outside andfind like any flower or green
that's outside.
It doesn't necessarily have tobe a flower.
I'm looking at my yard right nowand I'm like, I don't have any
flowers growing right now.
But like even just a few little,weed stocks or something would
be really cute.
jenny-gomes_1_06-05-2025_0849 (20:55):
a sweet
squadcaster-c316_2_06-05-20 (20:55):
All my kids are old now, but yeah,
that would be a really fun ideaand you could use.
Homemade jam and make littlepancakes.
Everything could be mini, likesome really yummy fruit or,
jenny-gomes_1_06-05-2025_084 (21:10):
So my kids, I've tried really hard
to help them learn how to cook afew things because very helpful
to me and I want them to begrownups who can feed
themselves.
I only have
squadcaster-c316_2_06-05-2025 (21:21):
I love that.
jenny-gomes_1_06-05-2025_0 (21:22):
it's not
squadcaster-c316_2_06-05- (21:23):
Yeah.
jenny-gomes_1_06-05-2025_08 (21:24):
for me to achieve that.
So they both are pretty darngood at baking, making
breakfast, and what we could dois we could do french toast.
My son can make very good frenchtoast.
He's 11 years old.
He can make very good frenchtoast.
then some I have good fruitsyrups that I know my husband
would enjoy.
Blackberry being one of them.
(21:44):
So you could have some syrupthat might have maybe been
forgotten from last season.
Or I feel like we always talkabout preserving, but.
is obviously the whole point ofthe show, but there's no harm in
like just making a batch ofsyrup today for tomorrow or for
something like this.
And then you could always justrefrigerate the
squadcaster-c316_2_ (22:04):
Absolutely.
jenny-gomes_1_06-05-2025 (22:05):
That's totally awesome
squadcaster-c316_2_06-05- (22:07):
Yeah.
jenny-gomes_1_06-05-2025_0849 (22:08):
I think that's so cute.
How, including the
squadcaster-c316_2_06-05- (22:09):
Yeah.
jenny-gomes_1_06-05-2025_ (22:10):
them.
that, I guess French toast isn'ton a charcuterie board, but it
could be.
You could cut'em Ooh, intotriangles, little
squadcaster-c316_2_ (22:18):
Absolutely.
jenny-gomes_1_06-05-2025_0 (22:19):
That would be cute.
squadcaster-c316_2_06-05- (22:21):
Yeah.
It would be so cute.
Have them like cut up a bananaslices and place that on there
and some grapes andstrawberries.
And then, a little teeny,pictures.
Yeah, little pictures.
And you can fill those withmaple syrup or your fruit syrup.
jenny-gomes_1_06-05-2025_08 (22:43):
You have a.
Oh,
squadcaster-c316_2_06-05-202 (22:45):
of the things that I collect
jenny-gomes_1_06-05-2025 (22:48):
that's
squadcaster-c316_2_06-05-2025 (22:48):
I think it's, they're so cute and
they're, they really areperfect.
jenny-gomes_1_06-05- (22:52):
obviously, yes.
I'm, this is
squadcaster-c316_2_06-0 (22:54):
They're perfect for dinner parties or
quida reports.
jenny-gomes_1_06-05-2025 (22:59):
That's adorable.
And frankly, more useful.
More useful than the classiclike grandma's tea set.
Teacups.
are a little harder to use.
Like
squadcaster-c316_2_06-05- (23:10):
Yeah.
jenny-gomes_1_06-05-2025_0 (23:11):
love a beautiful,
squadcaster-c316_2_06-05- (23:12):
Yeah.
jenny-gomes_1_06-05-202 (23:13):
touchy, a little, a beautiful old thing,
but I feel like the teacups arehard.
I have a lot of beautiful
squadcaster-c316_2_06-05 (23:18):
Uhhuh.
jenny-gomes_1_06-05-2025_0 (23:18):
been handed down to me and I don't a
way to use them that often, buta picture, haha, is more useful.
I appreciate that very much.
squadcaster-c316_2_06-05-20 (23:28):
Oh, actually, okay, so this is
crazy.
I just did a reel on Instagram Ishouldn't say just, I think it
was in April.
I just did a reel about how touse these like little glass
teacups and you could putskewers of grapes in there with
some fruit or yogurt on thebottom with some granola.
(23:50):
Yeah, so get that China out,Jenny.
Just go ahead and use it.
It's use it like a bowl, Areally fancy, teeny tiny bowl.
jenny-gomes_1_06-05-2025_ (23:59):
bowl.
Ann and I are here to encourageyou to use the nice antique
stuff, use it, and then enjoyit.
Okay, so on a charcuterie board,we also have meats and cheeses,
smoked or otherwise.
And I wanted
squadcaster-c316_2_06-05- (24:13):
Yeah.
jenny-gomes_1_06-05-2025 (24:13):
remind you all, you may not have time
to do this project beforeFather's Day, but what a fun
gift or experience you couldpursue.
Anna took a class about coldsmoking.
Meat,
squadcaster-c316_2_06-05 (24:25):
Bacon.
Yeah.
jenny-gomes_1_06-05-2025_ (24:27):
about it and I feel like many dads
would be into the idea ofsmoking their own bacon or
smoking their own meats.
And that could be a really fun,either find a class in your area
or score the tools that you needto do it.
A book maybe.
Anna, what would you get if youhad to get this for a dad in
(24:48):
your life?
squadcaster-c316_2_06-05-2 (24:50):
Ooh.
The class that I attended, oldmetal garbage can.
He had cut some holes into thesides and then he had a grate in
it.
It looked like something youwould see in like a
post-apocalyptic movie, whereyou're trying to warm your hands
over the top of a fire, out of agarbage can.
(25:10):
But, then he had some type oftop on it, and the smoke would
come out the sides.
You don't want it to be heated,right?
Like it's a cold smoke.
But I was able to find a littlesmoker, an electric smoker at
the thrift store for$20 the nextday.
So I ended up using that and itwas fantastic.
(25:30):
It was really easy.
And yeah, the process is alittle bit finicky.
Like you don't wanna do it inhot weather, you wanna do it in
like early spring.
So maybe for next year, thinkabout it.
jenny-gomes_1_06-05-2025_ (25:42):
Yeah.
squadcaster-c316_2_06-0 (25:43):
Procure I can't remember.
I think it's a pork belly thatyou make bacon out of.
So find one from a local butcheror somebody with pigs and I
recommend going to a class orfinding a reputable source to
teach you how to do this.
And then, yeah, it was a reallyinteresting class.
It was really cool.
(26:03):
So That is definitely extra andover the top.
jenny-gomes_1_06-05-2025_ (26:06):
Yeah, but also like an experience.
And it's fun and it's good food,and I feel like that's
squadcaster-c316_2_06-05- (26:12):
Yeah.
jenny-gomes_1_06-05-2025_08 (26:12):
the bacon I ate.
Anna's bacon.
Bomb.
So delicious.
And then you also smoked salt,which is such a great, I just
feel like that is, I'm justreally into the smoked flavor.
It's
squadcaster-c316_2_06-05-202 (26:23):
Oh yeah.
jenny-gomes_1_06-05-2025_08 (26:24):
And the smoked salt was really
excellent.
Just a few little grains.
Gave a whole lot of flavor.
It was really delicious.
And this isn't, not quitecharcuterie board, but something
I love to give my husband forFather's Day is of Redmond Salt
is usually the brand I choose,but they have several Very good.
Flavored salts.
They have a good smoked salt.
(26:45):
They have a variety of salt thatI think is just a very nice
Father's Day gift too.
And whether that's served withyour charcuterie board or
squadcaster-c316_2_06-05-20 (26:54):
Oh, that's lovely.
jenny-gomes_1_06-05-2025 (26:55):
lovely I don't know.
I'd say it's
squadcaster-c316_2_06-05-2025 (26:58):
A lovely,
jenny-gomes_1_06-05-2025_0 (26:58):
that we enjoy every year, so
squadcaster-c316_2_06-05- (27:00):
yeah.
jenny-gomes_1_06-05-2025_ (27:00):
likes it.
I think.
squadcaster-c316_2_06-05-20 (27:02):
Oh, that's great.
I, the smoked salt is so easy tomake.
I just got some coarse grainsalt.
I think I used kosher salt and Ispread it on, a piece of tinfoil
in my smoker and I just smokedit, I wanna say for three hours.
And it imparted the mostdelicious smoked flavor.
It was so easy.
(27:23):
And you could even do it in yourgrill if you just have fruit
tree wood, dry fruit tree wood,you can start it on fire a
little bit and then just let itblow that out and then let it
smoke.
And you don't want it to be hot.
You just wanna impart that smokyflavor.
It was so easy.
Everyone can do it.
jenny-gomes_1_06-05-20 (27:42):
frankly, what an affordable gift.
What an affordable project.
Salt.
As valuable as it is, it's notthat expensive and you could
squadcaster-c316_2_06-05- (27:51):
Yeah.
jenny-gomes_1_06-05-2025_0849 (27:51):
a huge amount.
That's actually a fantasticidea.
If someone gave me a thank youfor being a teacher gift that
was smoked salt, I would jumpfor joy.
That is so great.
What a great idea.
squadcaster-c316_2_06-05- (28:04):
Yeah, you would love it.
jenny-gomes_1_06-05-20 (28:08):
Everyone would love it.
That's a great
squadcaster-c316_2_06-05- (28:09):
Yeah.
So great.
So easy.
jenny-gomes_1_06-05-2025_0 (28:12):
yes.
That's so
squadcaster-c316_2_06-05- (28:13):
Yeah.
jenny-gomes_1_06-05-2025_0849 (28:14):
I feel like we have so many good
ideas for a father's charcuterieboard and that was such a good
idea.
Anna's husband thought of thistopic for us this morning and I
thought it was an excellentidea.
So thank you Cash.
squadcaster-c316_2_06-05- (28:25):
Yeah, Bucky and I were just talking
about episode ideas and he was,he has a flare for marketing and
advertising'cause that's what hegot his degree in was
advertising.
jenny-gomes_1_06-05-20 (28:35):
amazing.
squadcaster-c316_2_06-05-202 (28:36):
he was like, what about Father's
Day Shark?
Cute Ray.
And I was like, oh my gosh,you're so cool.
jenny-gomes_1_06-05-2025_08 (28:43):
But it was such a great topic.
squadcaster-c316_2_06-05-202 (28:44):
So
jenny-gomes_1_06-05-2025_084 (28:45):
we have
squadcaster-c316_2_06-05- (28:46):
yeah.
jenny-gomes_1_06-05-2025_084 (28:46):
of good ideas for food
preservation.
If you wanna listen back in ourextensive episode catalog, dear
listeners we have episodes aboutpickling, quick pickling.
All kinds of condiment specificrecipes that we could suggest in
there.
What we didn't say is you canmake really good homemade
mustard in not very much time.
(29:08):
It's like a quick pickle.
But
squadcaster-c316_2_06-05-202 (29:10):
Oh yeah.
jenny-gomes_1_06-05-2025_0 (29:11):
see, that's been on my to-do list for
years and I
squadcaster-c316_2_06- (29:13):
Totally.
jenny-gomes_1_06-05-2025_ (29:14):
Okay.
Sorry.
Sidebar, should have mentionedthis.
At the top of the hour.
You can make really goodhomemade mustard if your husband
or the father that you'rehonoring loves mustard, you can
get very good, easy recipes andingredients aren't caught
astronomically expensive.
That would be such a specialpreserve and write at home on a
kuter report.
But yeah, if you love this idea,scroll through
squadcaster-c316_2_ (29:36):
Absolutely.
jenny-gomes_1_06-05-2025_08 (29:37):
and give them a listen.
squadcaster-c316_2_06-05-20 (29:39):
All right.
That's our show.
Thanks so much everybody forjoining us.
I hope you enjoy Father's Dayand honoring those that are in
our lives that are fathers orfather figures.
So have a great day celebratingthem.
I.
Welcome to the PerfectlyPreserved Podcast.
I'm your host Jenny Gomes.
And I'm Anna Cash.
Here we come together to bringyou a podcast all about
preserving food safely, easily,and dare I say, perfectly.
At home.
We are master food preserversmoms wives, and we love talking
about canning.
ready to can like a masterpreserver.
(00:21):
Let's get into today's episode.
squadcaster-c316_2_06-0 (00:24):
Welcome back to The Perfectly Preserved
podcast.
I'm Anna here with my co-host,Jenny.
We have a really great showtoday, all about Father's Day
Shark Cut Ray.
But before we begin thisepisode, I do wanna thank those
of you that have left our reviewfor the podcast.
It means so much.
And for those of you that havesubscribed on YouTube, this is
(00:45):
our first year on YouTube.
And please be gentle with yourcriticism.
We are just learning.
And also I wanna let you knowsome of the offerings that Jenny
and I have.
Jenny has the Pressure CanningCookbook anywhere that your
cookbooks and canning books aresold.
You can also find it on Amazon.
I have online courses witheBooks and videos going through
(01:08):
bite-sized ways to learn aboutfood, preserving gardening,
pressure, canning, all of it.
So you can findthat@smarthomecanning.com.
All right, let's get intotoday's episode.
Father's Day is coming up.
It is a special day for usbecause you love your father,
your husband, and this is goingto be an episode where we talk
(01:30):
about ways to celebrate themwith food.
Jenny, why don't you get usstarted.
jenny-gomes_1_06-05-2025_ (01:35):
Okay.
My husband the father of mybeautiful children is definitely
a meat and cheese guy, so thisis a really easy episode, I
think for us to talk aboutbecause, yeah, he just, he could
live on meat and cheese.
Forever and ever.
Amen.
He makes meat and cheesesandwiches for every lunch of
his life.
He's he's a really big meat andcheese guy, so cheese and
(01:56):
crackers, charcuterie boardsthat's his whole jam.
But if someone were to ask me,what is a good preserve that you
could make this week for acharcuterie board for Father's
Day, I always say that a greatgo-to is hot sauce because it is
not super hard to make.
It doesn't have a millioningredients.
(02:17):
Not necessarily.
It's a pretty easy it's an easypreserve and you can do it in
little tiny jars.
So let's say you host a barbecuewith let's say your spouse,
father-in-law, or your dad, aneighbor.
Like you can have a couple jarsto send home.
and hot sauce can just be likean extra special, fun thing.
(02:37):
You could enjoy right then orsend home as a gift.
The National Center for HomeFood Preservation has a, an it
says easy hot sauce.
So I'll just tell you what youwould have to get to do it.
Eight cups of canned dicedtomatoes un drained.
So it could be home, canned, orjust out of a can from the
grocery store.
One and a half cups seededchopped serrano peppers.
(03:00):
Four cups distilled whitevinegar, and you
squadcaster-c316_2_06-05- (03:03):
Okay.
jenny-gomes_1_06-05-2025_08 (03:04):
the best quality vinegar you could
afford.
Not something that you wouldwash your windows with if you
can.
And it would be 5% acidity, two
squadcaster-c316_2_06-05- (03:13):
Okay.
jenny-gomes_1_06-05-2025_ (03:13):
salt, two tablespoons pickling spices,
which you could, pick and choosewhat you add to that.
And that's all you would have tohave.
So it's actually, to me, that isa very short.
Ingredient list.
You can search for other canningsafe hot sauce recipes, and
there's lots of them out there,but they're just a, it's a
(03:34):
pretty simple thing to make, andI think it's just such a great
little preserve.
squadcaster-c316_2_06-05-20 (03:39):
Oh, that's great.
jenny-gomes_1_06-05-2025_ (03:40):
Yeah.
squadcaster-c316_2_06-05- (03:41):
never think to make hot sauce.
I don't know why.
I just don't.
I have, excuse me, made afermented hot sauce, and that's
pretty easy.
It takes probably three days todo a fermented hot sauce.
It's not difficult at all.
I've made it with, oh I, okay,so my fermented hot sauce had
(04:02):
one habanero, some yellowpeppers, a carrot and onion, I
believe.
But the part that you ferment isthe peppers.
With the salt brine and it takesabout three days you'll start to
see that lactic acid like sweetfermentation process, though
(04:27):
brine will get cloudy and it'llstart smelling fermenti.
And then you just throw it,throw the peppers in with cooked
carrots.
I think, actually, I think Ithrew the carrots in the ferment
as well.
And then you blend it up andadd.
You know any other salt orpepper that you want, but it's
really easy.
jenny-gomes_1_06-05-2025_ (04:47):
Okay, so I'm so glad
squadcaster-c316_2_06- (04:48):
Amazing.
jenny-gomes_1_06-05-202 (04:49):
because my favorite author of All Things
Fermented is Kirsten Shockey shehas a book called Fiery Ferment.
That's why you heard me typing.
I had to look it up'cause I.
Was 99% sure that was the title.
Fiery ferments.
70.
Stimulating recipes for hotsauces, spicy chutneys, kimchi
with kick and other blazingfermented condiments.
(05:10):
If the dads in your life or youare spicy, cannot say enough
good things about KirstenShockey and her husband Chris,
they are wonderful people.
They are not my neighbors, butthey do not live.
A million miles away from me.
They live just over the borderin Oregon and in a beautiful
place called Applegate.
It's just very idyllic.
And she's, she is the real McCoyin terms of just a wonderful
(05:34):
person and an expert onfermenting.
And she has several excellentbooks about fermentation
everybody should own.
But I would hit her up, hit herwebsite up for a fermented hot
sauce recipe if you wannaferment something in time for
this weekend.
squadcaster-c316_2_06-05-20 (05:50):
Oh, that sounds great.
I have not.
Checked out that book.
But I would love to because Iwas just reading how important
it is for you to get fermentedfoods into your gut and a hot
sauce is such an easy way to dothat.
Okay, so I think I will riff onyour barbecue idea.
(06:12):
With hot sauce, it would bereally easy to make a quick
pickle, whether that's a dillpickle, or bread and butter,
pickles, or pickled onions.
All three of those are very easyto make.
The ingredients are really easyto find in the store.
I would recommend doing that,and they have all of those
(06:32):
ingredients listed in either theBall Blue Book Guide to
Preserving or the on the USDAwebsite, So I would recommend
those three things.
Those are really easy.
So easy.
jenny-gomes_1_06-05-2025_084 (06:45):
So for our listeners, if you're
new, a quick pickle is basicallysliced veggies, submerged in a
brine of vinegar and salt, andyou just put them in the
squadcaster-c316_2_06- (06:57):
Vinegar.
jenny-gomes_1_06-05-2025 (06:58):
That's the beginning and the end.
That's the whole thing.
And you just eat them.
You can eat them right away, butI'd give it a couple days in the
fridge.
They are just so easy,delicious.
They will live in your fridgefor a long time.
They are well preserved there aslong as they're cold, and think
they're pretty magic for makinga very crisp pickle.
(07:18):
So if you want like very crisppickled onions to go on your hot
dog, your bratwurst, yourhamburger.
They are good and crisp, stillpickled.
Like I really like that.
It's very tricky
squadcaster-c316_2_06-05- (07:32):
Yeah.
jenny-gomes_1_06-05-2025_0849 (07:32):
a little bit more finesse required
to get a canned pickle that iscrisp.
We have several episodes aboutmaking pickles and how to get
crisp.
squadcaster-c316_2_06-05- (07:42):
Yeah.
jenny-gomes_1_06-05-2025_08 (07:42):
How to get that holy grail of a
crisp pickle, but a quickpickle, easy peasy lemon
squeezy, and.
squadcaster-c316_2_06-05- (07:48):
Yeah.
jenny-gomes_1_06-05-2025_084 (07:49):
If you're listening to this and
it's oh wow, I gotta get readyfor a few days from now.
Do it today, and you will not besorry.
squadcaster-c316_2_06-05- (07:55):
Yeah.
And the great thing about afridge, pickle or what's called
a quick pickle, is that you haveartistic license, right?
Like you can add whatever herbs,flavors.
Spices, peppers, I just, I lovethe flexibility of a fridge
pickle.
You don't have to worry aboutbotulism because it's just going
straight into your fridge.
(08:16):
It's not an anaerobicenvironment with a closed lid.
I made a half gallon of breadand butter pickles one time
because I was like obsessed withbread and butter pickles at the
time, and I'm not kidding.
It lasted a year in my fridge.
jenny-gomes_1_06-05-2025_08 (08:30):
it.
squadcaster-c316_2_06-05-2025 (08:31):
I used a clean fork every time,
and so I was not likeintroducing any bacteria from my
hand or anything into the jar,and they stayed crisp for one
year in my fridge.
It was absolutely insane.
jenny-gomes_1_06-05-2025_08 (08:45):
Oh, yeah.
squadcaster-c316_2_06-05-2 (08:46):
It's so great.
jenny-gomes_1_06-05-2025_0 (08:47):
Like an a not very well utilized
method of preservation.
I feel like people think oh,this is gonna be good for a
week, or No, they lost a longtime and.
You can do'em on a whim.
You could add garlic, you couldadd, you don't have to follow a
specific recipe.
You can just put in the jar whatyou think will be delicious.
You, I would do a little
squadcaster-c316_2_06-05- (09:04):
Yeah.
jenny-gomes_1_06-05-2025_0 (09:04):
just to make sure you've got the
right ratio of salt and vinegar.
But other than that, you don'thave to worry about is this,
squadcaster-c316_2_06-05-2 (09:12):
Have to
jenny-gomes_1_06-05-2025_084 (09:12):
an
squadcaster-c316_2_06-05- (09:12):
worry about.
jenny-gomes_1_06-05-202 (09:12):
recipe.
You just put stuff in the jarthat you think tastes delicious
and knock yourself out.
squadcaster-c316_2_06-05 (09:17):
That's right.
I, yeah, I love any kind ofpickle.
You can do even pickled veggies.
Make it as a side dish thatpeople can put on their plate.
Any of it, it's so delicious tome.
Like I love a pickledcauliflower with turmeric and.
jenny-gomes_1_06-05-2025_0 (09:31):
Yes.
squadcaster-c316_2_06-05- (09:32):
Cumin Seeds and Coriander.
Seeds and peppercorns.
I just think it's so good.
jenny-gomes_1_06-05-2025_084 (09:37):
so adding onto that, we've
mentioned this at least oneother episode, but this might be
a great week to make pickledeggs.
wouldn't say that mosthouseholds go through a half
eggs, but having a pint jar ofhow many eggs would you put in a
pint jar?
No more than five.
Just a few.
(09:57):
I know eggs are a super premium,
squadcaster-c316_2_06-05-20 (09:59):
oh, I.
I think you could, yeah.
No more than five.
jenny-gomes_1_06-05-2025_0 (10:02):
Four or five eggs in a pint.
But that would, we have, Easyrecipes for quick, you're
basically quick pickling,hard-boiled eggs, and you can
choose, like one jar can beturmeric, one jar can be just
garlic and dill, like a moreclassic.
Another one could be like withbeets and be a beautiful red
color.
squadcaster-c316_2_06-05- (10:21):
Yeah.
jenny-gomes_1_06-05-2025_0 (10:21):
This beautiful little lineup to.
Put on or serve with yourcharcuterie board for Father's
Day or any other barbecue thissummertime.
That's and a big wow factor.
And
squadcaster-c316_2_06-05- (10:34):
Yeah.
jenny-gomes_1_06-05-20 (10:35):
Backyard chickens because eggs are not
anymore, but they are a big bangfor your
squadcaster-c316_2_06-05-20 (10:42):
Oh, I know.
Way to rub it in.
Jenny.
My chicks aren't gonna be layinguntil August or September.
jenny-gomes_1_06-05-2025 (10:50):
Sorry.
squadcaster-c316_2_06-05-20 (10:51):
Oh, I wish.
I wish they were.
I wish they were producing now,but they're just still babies.
They,
jenny-gomes_1_06-05-202 (10:57):
chicken keeper is just, just like one
bad night away from having theirflock wiped out though.
That's actually, I'm like, rightnow I got eggs, but bear
squadcaster-c316_2_06-05 (11:06):
that's true.
jenny-gomes_1_06-05-2025_08 (11:07):
I'm at luck.
So that's that's real life
squadcaster-c316_2_06-05- (11:10):
Yeah.
jenny-gomes_1_06-05-2025_ (11:11):
Okay.
What else would we add to ourcharcuterie board
squadcaster-c316_2_06-05- (11:14):
Yeah.
jenny-gomes_1_06-05-2025_0 (11:14):
Day?
squadcaster-c316_2_06-05- (11:15):
Okay, so I don't know about you, but I
love a spicy pepper jelly and Ido have my most popular
pineapple habanero pepper jellyrecipe for sale for$5 on my
website.
It's so cheap.
And I have people reach out tome and say, oh my gosh, I used
your pineapple hapi, Niro pepperjelly as a glaze, a finishing
(11:37):
glaze on like a piece of meator, that was fantastic.
And then you could also justpour it over cream cheese and
have it with crackers.
My family loves that, and if youthink, oh, habaneros, it's too
spicy, don't worry.
The pineapples are sweet andthere is some sugar in there so
don't worry.
It's gonna be sweet with alittle bit of heat and I think
(11:58):
you would love it.
jenny-gomes_1_06-05-2025_08 (11:59):
And that recipe is available on your
website.
Tell people where to find it.
squadcaster-c316_2_06-05- (12:04):
Yeah, smart home canning.com.
It's really easy.
And it's the only recipe that Ihave for sale.
I just, somebody reached outabout asking if they could buy
the recipe and I was like, sure.
So I don't have very many on mywebsite.
I just have that one.
jenny-gomes_1_06-05-2025_0 (12:20):
that one would be worth every penny.
That's a gangbusters home run.
A plus safe canning recipe thatwill I feel like I was just
thinking about all the differentthings you could do.
You could do it on a wheel ofBri, you could do it on just
bagels with cream cheese.
Do it just would be that heatwith a little bit of dairy.
Big fan.
Have you ever put it on cottagecheese, like a dollop on your
(12:41):
cottage cheese?
That's really good.
My grandma really liked
squadcaster-c316_2_06-05-2025 (12:44):
I don't like cottage cheese.
I'm sorry.
jenny-gomes_1_06-05-202 (12:46):
either, but my grandmother would eat it.
She's oh, why?
Why wouldn't you eat cottagecheese?
It's so wholesome
squadcaster-c316_2_06-05-202 (12:52):
Oh
jenny-gomes_1_06-05-2025_0 (12:52):
with pineapple.
But pineapple with a little bitof jam, like that would be the
list that's, there's so manygood ways to eat that.
That's
squadcaster-c316_2_06-05- (12:58):
yeah.
jenny-gomes_1_06-05-2025_084 (12:58):
me hungry right
squadcaster-c316_2_06-05 (12:59):
That's funny.
jenny-gomes_1_06-05-2025_08 (13:00):
it.
squadcaster-c316_2_06-05- (13:01):
Yeah.
Anything else for the barbecue?
What else would we add?
jenny-gomes_1_06-05-2025_ (13:07):
okay.
So I love, don't make a batchevery year, but every couple
years I like to make a batch ofhomemade canned ketchup and or
barbecue sauce.
I.
It seems like a weird thing.
squadcaster-c316_2_06-05-20 (13:21):
Ah.
jenny-gomes_1_06-05-2025_0 (13:21):
I'll never forget one of my dear
friends, my sister-in-law, Nikkiwas like, Jenny, why are you
making ketchup?
Ketchup's cheap?
Now ketchup is not as cheap asit once was, and you can make
really good ketchup.
Really good barbecue sauce.
There are several recipesavailable.
I'll we'll link'em in the shownotes.
are canning safe recipes thatare really you can find one that
(13:43):
kind of suits whatever your yourfavorite father loves, either
spicy or like more rich andsavory.
So you definitely need to use atested recipe if you're
squadcaster-c316_2_06-05-20 (13:53):
Oh.
jenny-gomes_1_06-05-2025_08 (13:54):
But I have had very good luck with.
The cooking method can be up toyou.
And I cooked mine before it wascanned in a crockpot, and I used
an immersion blender to get itreally smooth.
So I would cook for a littlewhile, and then with the
immersion blender, and that madeexcellent textured sauce.
So that low and slow plus theimmersion to make it nice and
(14:18):
smooth.
The texture came out very muchlike a store-bought sauce, but
the flavor was customized.
You could choose which recipesuited
squadcaster-c316_2_06-05-2 (14:25):
This is barbecue or ketchup.
jenny-gomes_1_06-05-2025_0 (14:27):
with both, barbecue sauce is gonna
have like and
squadcaster-c316_2_06-05-2 (14:31):
Yum.
jenny-gomes_1_06-05-2025_0849 (14:32):
I have a few other ingredients in
a
squadcaster-c316_2_06-05- (14:34):
Yeah.
Onions or whatever.
jenny-gomes_1_06-05-2025_08 (14:37):
But the, method there I, that I
would recommend is the crockpotwith an immersion blender or,
whatever you've got to blend.
But that was really easy and itmade a very smooth final
product.
squadcaster-c316_2_06-05-2 (14:51):
Ooh.
I love that.
I love that idea.
I love because it seems extra tomake your own barbecue sauce or
ketchup, but if the flavor is somuch better, why not?
jenny-gomes_1_06-05-2025_08 (15:03):
And it yeah, it takes some time to
prepare the tomatoes orwhatever, but you use the
crockpot or the a, a slow cookmethod like that it's not that
much hands on time.
It was Good satisfying.
It's a satisfying preserve, Ithink.
And then if it were me, I wouldcan it in half pints, like wide
mouth, half pints maybe, so thatyou could again, share with or
(15:27):
share, because you probablydon't need like a maybe you do a
quart of ketchup.
I don't know.
I like, I always prefer smallerjars for sharing.
squadcaster-c316_2_06-05- (15:36):
Yeah.
Yeah.
I like that idea too.
'cause you don't wannacontaminate it with everybody's
knife that they're spreading ontheir bread and then put it back
in and Yeah, you wanna make sureit's either in a separate dish
or in a smaller container thatyou can it in.
jenny-gomes_1_06-05-2025_084 (15:52):
So Anna, you are a big fan of
canning pickles and you lovepickles.
I think another episode we justrecorded, you said that is your
go-to number one water bathcanning thing is pickles.
What pickles would you want tocan for Father's Day event?
squadcaster-c316_2_06-05-20 (16:08):
Oh, I definitely would do a quick
pickle.
I personally love a bread andbutter pickle, but that's new.
Like I have been a Dill picklefan my whole life, but I just
started liking bread and butterpickles and it's because I went
to the farmer's market and thethe Amish family that is there
(16:30):
was selling something And I waslike, what is this?
And they were like, oh, it'slike a pickled.
Relish and I was like, oh, okay.
I took it home.
I was obsessed with it.
It was like finely shreddedcabbage, onions and peppers and,
but mostly cabbage.
And it was like in this yellowbrine and I was like, what is
(16:50):
this flavor?
I've never tasted it before.
It was sweet, vinegar based.
And it was so embarrassing.
I had my friend come over andtry it and she's Anna, this is a
bread and butter pickle brine.
And I had never had a bread andbutter pickle before because I
was like, Ew, gross, like sweetpickles, gross.
But now I like it.
I would either do a dill, agarlic, dill quick pickle, or a
(17:15):
bread and butter pickle.
jenny-gomes_1_06-05-2025_ (17:16):
Those are both such good classics.
And I also did not like breadand butter growing up.
'cause I think the brand, Iremember my grandma really
liking them, but I think thebrand she got was an extra sweet
kind.
I don't love'em if they're supersweet, but
squadcaster-c316_2_06-05-202 (17:31):
Oh yeah.
Yeah.
jenny-gomes_1_06-05-2025_0 (17:33):
I've never had a home canned bread
and butter that was that sweet.
I think most recipes are quitethat sugary.
Sweet.
One thing that I have that I wasreally pleased with, and I don't
think everyone can, this isrelish, like a cucumber relish.
And I'm thinking like to serve,like
squadcaster-c316_2_06-05- (17:52):
Yeah.
jenny-gomes_1_06-05-2025_08 (17:52):
hot dogs barbecue e or a charcuterie
setting a good cucumber relishis, think has, can have
excellent flavor and it's notsomething everybody cans.
it's very popular in my area forCucumbers called lemon
cucumbers, kind, I don't know ifthe flavor really sings in a
canned They're they're round anda little bit pale and they are
(18:15):
the shape and a little bityellow
squadcaster-c316_2_06-05- (18:18):
Yeah.
jenny-gomes_1_06-05-2025_ (18:18):
shape of a lemon and a little bit
yellow colored.
So the name fits.
But they're just the, one of thesquashes that are super prolific
in the summertime.
And people will just take sacksof them to the staff room.
Please take home these lemoncucumbers.
And those turned out reallygreat and relish it's, again,
it's the preserve.
Like you probably won't make itevery single year, but if you
made a batch and then had someon hand Father's Day, I feel
(18:42):
like that is a big win.
If you guys were doing, servingit.
I for whatever you're doing forFather's Day, but that, I like
that as a preserve a lot.
squadcaster-c316_2_06-05-20 (18:51):
And was it a fridge, pickle, or you
canned it?
jenny-gomes_1_06-05-2025_084 (18:54):
it and it turned out pretty good.
I think it's because you expecta relish to be softer than a
pickle, And it's chopped, so itis more of a spreadable thing.
It's I guess I like that thecanning recipe.
Pretty closely approximates, butwas better tasting than a
store-bought version.
squadcaster-c316_2_06-05- (19:11):
Yeah.
Yeah.
And there's something to be saidfor making something that's like
a zero waste, right?
Like you don't want it to go towaste, and so you're making
something delicious that you caneat.
jenny-gomes_1_06-05-2025_0849 (19:23):
I just, I really was happy with
squadcaster-c316_2_06-05-2 (19:25):
I've never used those in canning
jenny-gomes_1_06-05-2025_08 (19:28):
Oh, they're good.
They're good.
They're just.
They're probably too, a littlebit too watery to make pickles
out of,
squadcaster-c316_2_06-05-2 (19:35):
mmy.
jenny-gomes_1_06-05-2025_084 (19:35):
So I think they they're just,
either you eat'em fresh or eat'em in salads or whatever, but
in a preserve, if you have anabundance of those
squadcaster-c316_2_06-05 (19:42):
Uhhuh.
jenny-gomes_1_06-05-2025_ (19:43):
those lemon cucumbers, they're great.
squadcaster-c316_2_06-05-2025 (19:46):
I never would've thought of using
lemon cucumbers for that, but itsounds great.
jenny-gomes_1_06-05-2025 (19:49):
That's great.
squadcaster-c316_2_06-05- (19:50):
Okay.
So I was also thinking one ofthe traditions that we had in my
family growing up is that wewould make my mom, not
necessarily my dad, because healways got up like way earlier
than any of us is that we woulddo breakfast in bed.
And I thought it would be somuch fun to do a breakfast
charcuterie board
jenny-gomes_1_06-05-2025_0 (20:11):
Ooh,
squadcaster-c316_2_06- (20:12):
Father's Day.
jenny-gomes_1_06-05-2025_ (20:13):
cute.
squadcaster-c316_2_06-05-20 (20:14):
And there are so many options for
making a charcuterie board.
You can really get your kidsinvolved because you're doing
things like slicing strawberriesor putting grapes on a tray.
I think there's something reallymagical about incorporating the
kids in a hands-on gift forFather's Day.
That makes it really special.
(20:35):
Maybe having them go outside andfind like any flower or green
that's outside.
It doesn't necessarily have tobe a flower.
I'm looking at my yard right nowand I'm like, I don't have any
flowers growing right now.
But like even just a few little,weed stocks or something would
be really cute.
jenny-gomes_1_06-05-2025_0849 (20:55):
a sweet
squadcaster-c316_2_06-05-20 (20:55):
All my kids are old now, but yeah,
that would be a really fun ideaand you could use.
Homemade jam and make littlepancakes.
Everything could be mini, likesome really yummy fruit or,
jenny-gomes_1_06-05-2025_084 (21:10):
So my kids, I've tried really hard
to help them learn how to cook afew things because very helpful
to me and I want them to begrownups who can feed
themselves.
I only have
squadcaster-c316_2_06-05-2025 (21:21):
I love that.
jenny-gomes_1_06-05-2025_0 (21:22):
it's not
squadcaster-c316_2_06-05- (21:23):
Yeah.
jenny-gomes_1_06-05-2025_08 (21:24):
for me to achieve that.
So they both are pretty darngood at baking, making
breakfast, and what we could dois we could do french toast.
My son can make very good frenchtoast.
He's 11 years old.
He can make very good frenchtoast.
then some I have good fruitsyrups that I know my husband
would enjoy.
Blackberry being one of them.
(21:44):
So you could have some syrupthat might have maybe been
forgotten from last season.
Or I feel like we always talkabout preserving, but.
is obviously the whole point ofthe show, but there's no harm in
like just making a batch ofsyrup today for tomorrow or for
something like this.
And then you could always justrefrigerate the
squadcaster-c316_2_ (22:04):
Absolutely.
jenny-gomes_1_06-05-2025 (22:05):
That's totally awesome
squadcaster-c316_2_06-05- (22:07):
Yeah.
jenny-gomes_1_06-05-2025_0849 (22:08):
I think that's so cute.
How, including the
squadcaster-c316_2_06-05- (22:09):
Yeah.
jenny-gomes_1_06-05-2025_ (22:10):
them.
that, I guess French toast isn'ton a charcuterie board, but it
could be.
You could cut'em Ooh, intotriangles, little
squadcaster-c316_2_ (22:18):
Absolutely.
jenny-gomes_1_06-05-2025_0 (22:19):
That would be cute.
squadcaster-c316_2_06-05- (22:21):
Yeah.
It would be so cute.
Have them like cut up a bananaslices and place that on there
and some grapes andstrawberries.
And then, a little teeny,pictures.
Yeah, little pictures.
And you can fill those withmaple syrup or your fruit syrup.
jenny-gomes_1_06-05-2025_08 (22:43):
You have a.
Oh,
squadcaster-c316_2_06-05-202 (22:45):
of the things that I collect
jenny-gomes_1_06-05-2025 (22:48):
that's
squadcaster-c316_2_06-05-2025 (22:48):
I think it's, they're so cute and
they're, they really areperfect.
jenny-gomes_1_06-05- (22:52):
obviously, yes.
I'm, this is
squadcaster-c316_2_06-0 (22:54):
They're perfect for dinner parties or
quida reports.
jenny-gomes_1_06-05-2025 (22:59):
That's adorable.
And frankly, more useful.
More useful than the classiclike grandma's tea set.
Teacups.
are a little harder to use.
Like
squadcaster-c316_2_06-05- (23:10):
Yeah.
jenny-gomes_1_06-05-2025_0 (23:11):
love a beautiful,
squadcaster-c316_2_06-05- (23:12):
Yeah.
jenny-gomes_1_06-05-202 (23:13):
touchy, a little, a beautiful old thing,
but I feel like the teacups arehard.
I have a lot of beautiful
squadcaster-c316_2_06-05 (23:18):
Uhhuh.
jenny-gomes_1_06-05-2025_0 (23:18):
been handed down to me and I don't a
way to use them that often, buta picture, haha, is more useful.
I appreciate that very much.
squadcaster-c316_2_06-05-20 (23:28):
Oh, actually, okay, so this is
crazy.
I just did a reel on Instagram Ishouldn't say just, I think it
was in April.
I just did a reel about how touse these like little glass
teacups and you could putskewers of grapes in there with
some fruit or yogurt on thebottom with some granola.
(23:50):
Yeah, so get that China out,Jenny.
Just go ahead and use it.
It's use it like a bowl, Areally fancy, teeny tiny bowl.
jenny-gomes_1_06-05-2025_ (23:59):
bowl.
Ann and I are here to encourageyou to use the nice antique
stuff, use it, and then enjoyit.
Okay, so on a charcuterie board,we also have meats and cheeses,
smoked or otherwise.
And I wanted
squadcaster-c316_2_06-05- (24:13):
Yeah.
jenny-gomes_1_06-05-2025 (24:13):
remind you all, you may not have time
to do this project beforeFather's Day, but what a fun
gift or experience you couldpursue.
Anna took a class about coldsmoking.
Meat,
squadcaster-c316_2_06-05 (24:25):
Bacon.
Yeah.
jenny-gomes_1_06-05-2025_ (24:27):
about it and I feel like many dads
would be into the idea ofsmoking their own bacon or
smoking their own meats.
And that could be a really fun,either find a class in your area
or score the tools that you needto do it.
A book maybe.
Anna, what would you get if youhad to get this for a dad in
(24:48):
your life?
squadcaster-c316_2_06-05-2 (24:50):
Ooh.
The class that I attended, oldmetal garbage can.
He had cut some holes into thesides and then he had a grate in
it.
It looked like something youwould see in like a
post-apocalyptic movie, whereyou're trying to warm your hands
over the top of a fire, out of agarbage can.
(25:10):
But, then he had some type oftop on it, and the smoke would
come out the sides.
You don't want it to be heated,right?
Like it's a cold smoke.
But I was able to find a littlesmoker, an electric smoker at
the thrift store for$20 the nextday.
So I ended up using that and itwas fantastic.
(25:30):
It was really easy.
And yeah, the process is alittle bit finicky.
Like you don't wanna do it inhot weather, you wanna do it in
like early spring.
So maybe for next year, thinkabout it.
jenny-gomes_1_06-05-2025_ (25:42):
Yeah.
squadcaster-c316_2_06-0 (25:43):
Procure I can't remember.
I think it's a pork belly thatyou make bacon out of.
So find one from a local butcheror somebody with pigs and I
recommend going to a class orfinding a reputable source to
teach you how to do this.
And then, yeah, it was a reallyinteresting class.
It was really cool.
(26:03):
So That is definitely extra andover the top.
jenny-gomes_1_06-05-2025_ (26:06):
Yeah, but also like an experience.
And it's fun and it's good food,and I feel like that's
squadcaster-c316_2_06-05- (26:12):
Yeah.
jenny-gomes_1_06-05-2025_08 (26:12):
the bacon I ate.
Anna's bacon.
Bomb.
So delicious.
And then you also smoked salt,which is such a great, I just
feel like that is, I'm justreally into the smoked flavor.
It's
squadcaster-c316_2_06-05-202 (26:23):
Oh yeah.
jenny-gomes_1_06-05-2025_08 (26:24):
And the smoked salt was really
excellent.
Just a few little grains.
Gave a whole lot of flavor.
It was really delicious.
And this isn't, not quitecharcuterie board, but something
I love to give my husband forFather's Day is of Redmond Salt
is usually the brand I choose,but they have several Very good.
Flavored salts.
They have a good smoked salt.
(26:45):
They have a variety of salt thatI think is just a very nice
Father's Day gift too.
And whether that's served withyour charcuterie board or
squadcaster-c316_2_06-05-20 (26:54):
Oh, that's lovely.
jenny-gomes_1_06-05-2025 (26:55):
lovely I don't know.
I'd say it's
squadcaster-c316_2_06-05-2025 (26:58):
A lovely,
jenny-gomes_1_06-05-2025_0 (26:58):
that we enjoy every year, so
squadcaster-c316_2_06-05- (27:00):
yeah.
jenny-gomes_1_06-05-2025_ (27:00):
likes it.
I think.
squadcaster-c316_2_06-05-20 (27:02):
Oh, that's great.
I, the smoked salt is so easy tomake.
I just got some coarse grainsalt.
I think I used kosher salt and Ispread it on, a piece of tinfoil
in my smoker and I just smokedit, I wanna say for three hours.
And it imparted the mostdelicious smoked flavor.
It was so easy.
(27:23):
And you could even do it in yourgrill if you just have fruit
tree wood, dry fruit tree wood,you can start it on fire a
little bit and then just let itblow that out and then let it
smoke.
And you don't want it to be hot.
You just wanna impart that smokyflavor.
It was so easy.
Everyone can do it.
jenny-gomes_1_06-05-20 (27:42):
frankly, what an affordable gift.
What an affordable project.
Salt.
As valuable as it is, it's notthat expensive and you could
squadcaster-c316_2_06-05- (27:51):
Yeah.
jenny-gomes_1_06-05-2025_0849 (27:51):
a huge amount.
That's actually a fantasticidea.
If someone gave me a thank youfor being a teacher gift that
was smoked salt, I would jumpfor joy.
That is so great.
What a great idea.
squadcaster-c316_2_06-05- (28:04):
Yeah, you would love it.
jenny-gomes_1_06-05-20 (28:08):
Everyone would love it.
That's a great
squadcaster-c316_2_06-05- (28:09):
Yeah.
So great.
So easy.
jenny-gomes_1_06-05-2025_0 (28:12):
yes.
That's so
squadcaster-c316_2_06-05- (28:13):
Yeah.
jenny-gomes_1_06-05-2025_0849 (28:14):
I feel like we have so many good
ideas for a father's charcuterieboard and that was such a good
idea.
Anna's husband thought of thistopic for us this morning and I
thought it was an excellentidea.
So thank you Cash.
squadcaster-c316_2_06-05- (28:25):
Yeah, Bucky and I were just talking
about episode ideas and he was,he has a flare for marketing and
advertising'cause that's what hegot his degree in was
advertising.
jenny-gomes_1_06-05-20 (28:35):
amazing.
squadcaster-c316_2_06-05-202 (28:36):
he was like, what about Father's
Day Shark?
Cute Ray.
And I was like, oh my gosh,you're so cool.
jenny-gomes_1_06-05-2025_08 (28:43):
But it was such a great topic.
squadcaster-c316_2_06-05-202 (28:44):
So
jenny-gomes_1_06-05-2025_084 (28:45):
we have
squadcaster-c316_2_06-05- (28:46):
yeah.
jenny-gomes_1_06-05-2025_084 (28:46):
of good ideas for food
preservation.
If you wanna listen back in ourextensive episode catalog, dear
listeners we have episodes aboutpickling, quick pickling.
All kinds of condiment specificrecipes that we could suggest in
there.
What we didn't say is you canmake really good homemade
mustard in not very much time.
(29:08):
It's like a quick pickle.
But
squadcaster-c316_2_06-05-202 (29:10):
Oh yeah.
jenny-gomes_1_06-05-2025_0 (29:11):
see, that's been on my to-do list for
years and I
squadcaster-c316_2_06- (29:13):
Totally.
jenny-gomes_1_06-05-2025_ (29:14):
Okay.
Sorry.
Sidebar, should have mentionedthis.
At the top of the hour.
You can make really goodhomemade mustard if your husband
or the father that you'rehonoring loves mustard, you can
get very good, easy recipes andingredients aren't caught
astronomically expensive.
That would be such a specialpreserve and write at home on a
kuter report.
But yeah, if you love this idea,scroll through
squadcaster-c316_2_ (29:36):
Absolutely.
jenny-gomes_1_06-05-2025_08 (29:37):
and give them a listen.
squadcaster-c316_2_06-05-20 (29:39):
All right.
That's our show.
Thanks so much everybody forjoining us.
I hope you enjoy Father's Dayand honoring those that are in
our lives that are fathers orfather figures.
So have a great day celebratingthem.
I.
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