May 7, 2025 • 27 mins
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Episode Transcript
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(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.
jenny_3_04-14-2025_0914 (00:24):
Welcome back to the Perfectly Preserved
podcast.
This is Jenny, and I'm here withmy co-host Anna, and we are so
excited to be bringing to you awhole batch of fresh episodes
for season three.
First up, we wanna let you knowthat we are going to be talking
about why you can't believeeverything that you've heard
online about how to seal yourcanning jars.
(00:44):
you're gonna leave this episodeknowing exactly how they get
sealed in the first place.
Thank you so much to everyonewho's left us a review.
If you haven't, go to thatpurple icon, wherever you listen
to podcast, and leave us areview.
It really helps new listenersfind the show.
This is our first season wherewe will be on YouTube.
Anna is doing an amazing job oflearning how to edit videos and
(01:07):
you'll be able to find them onYouTube soon.
Go to Instagram where Anna and Ispend most of our time.
I am at the domestic Wildflowerand Anna is at Smart Home
Canning.
Definitely head to Amazon oryour local bookstore and ask for
the Pressure Canning Cookbook.
And if you guys want Anna and Ito speak at your event, please
email perfectly preservedpodcast@gmail.com and let us
(01:30):
know.
We are open to travel, open tospeaking opportunities and we
love teaching live classes.
Anna, let's dive into today'sepisode.
anna-_3_04-14-2025_101455 (01:39):
Okay.
We are so excited to be with youfor season three.
Jenny said, I am working on.
Editing this podcast and alsoputting it on YouTube.
So if you are seeing us onYouTube for the first time, be
gentle in your criticism becauseit is brand new.
Okay so let's talk about how toproperly seal a canning jar.
(02:02):
But first I want to tell youabout an experience I had.
Two weeks ago when I waswatching the new Meghan Markle
documentary for her upcomingbrand meghan Markle show is
about domesticity and cookingand gardening and all of these
lovely things.
It's filmed really beautifully.
(02:22):
of the things that I noticedthough, is that.
She is very she's very excitedabout these raspberry preserves
that she makes, and she talksabout jam and what specifically
makes a jam and et cetera, etcetera.
Of course my interest was peakedas a master food preserver.
Jenny and I are both master foodpreservers and we wanna give you
(02:43):
the best up to date,
jenny_3_04-14-2025_091455 (02:44):
Okay.
anna-_3_04-14-2025_10145 (02:45):
proven advice to make sure that you are
not.
Getting sick from your preservedfood.
So during this episode, shetalks about how lovely it is
with your warmed up jars to putyour jam straight into the jar,
wipe the top and put a lid on.
And that's it.
There's no preservationaccompanying this crazy little
(03:11):
segment and.
For Jenny, tell us why I wouldbe equally horrified and
horrified some more.
jenny_3_04-14-2025_091455 (03:21):
Yeah.
Megan Anna and I have a lot ofexperience with seeing improper
canning online, and we're gonnatell you exactly why Megan is
the example of what not to do ina second.
But we see a lot of badexamples, but I would say she's
the bad example that has themost resources, the most
financial, reach, she has accessto people to have corrected that
(03:45):
very simple easily avoidedmistake.
It just really shocks me.
Honestly.
I'm very shocking that a personwith that much access to experts
would just, hit publish, so tospeak.
On a TV show where she's showingpeople a very outdated method,
which is called Open KettleCanning, which is a name that
(04:08):
doesn't really help youunderstand exactly what's
happening, but what MeghanMarkle does in, I think it's
episode four, whatever I.
She's doing a thing called OpenKettle Canning, and that is
where you just put hot food intojars and put the lid on it.
And because there's still thatheat in the jam or whatever,
they're open cuddling, itcreates a little bit of a
(04:30):
suction and then the jars seal.
And I don't really love thisphrase, but it's the best one I
think to use the way she'sgetting away with open Kettle
canning is because.
Most commonly open kettle cannedfoods are high in acid, which
would be all most of yourfruits.
(04:51):
And they are naturally high inacid.
So they're naturally, they'rejust naturally going to have a
little bit better preservationpower inherently than a low acid
food would.
There's one thing, and she mustbe consuming these.
Improperly preserve jams fairlyquickly because open kettle
canned food doesn't have astrong seal and it hasn't been
(05:15):
heated.
The inside of that jam hasn'tbeen heated to force all the
oxygen out of the jar, which ishow you get your canning jars to
be sealed, right?
That hasn't been submerged andof boiling water bath and it
hasn't been put in a atmosphericsteam canner to force that air
out of the jar.
So there's just all that oxygenin there to feed.
(05:35):
Any microbes that might bethere, which I would say you
should count on there beingliving organisms in that jam, in
the air in your fingertips onyour funnel, right?
So just the absence of thatprocessing is why this Meghan
Markle example is such a greatexample of what not to do and
why open kettle canning is sucha bad idea.
anna-_3_04-14-2025_101455 (05:56):
Yeah, it was really wild.
I just couldn't believe what Iwas seeing.
One of the other things thatJenny and I talk about is that
for home canning, they reallyrecommend that you use a two
part lid system and not a lug.
Called a lug lid, but basicallyit's like one that you turn
sometimes they have a littlebutton in the middle and
(06:18):
sometimes they don't.
And those are used more forcommercial canning processes.
I.
That was number one where I waslike, oh, she's using a lug lid,
which people use all over theworld.
I don't want to, I don't wantyou to think that I'm unaware
that people do this type of openkettle canning in other parts of
the world.
(06:39):
specifically where her husbandPrince Harry is from that this
is very popular there, but weknow scientifically that it's
more important to do.
A water bath or a steam canningprocess for your jams and
jellies, even your high acidfoods that have a low risk of
the cbot toxin A low risk ofthat developing.
(07:01):
But still I was flabbergasted
jenny_3_04-14-2025_091455 (07:04):
Yeah.
anna-_3_04-14-2025_101455 (07:04):
just put the lid on and said, yeah, I
put it on the shelf and just, Ican hear those jars popping, the
lids popping as they cool downand come to room temperature.
And that's, you can pull a seal,it's called a false seal because
it, it's not really shelfstable.
But it just gives the illusionthat is safe to, do and consume.
jenny_3_04-14-2025_091455 (07:28):
And again.
Okay.
She isn't British.
Okay.
To be fair I don't even knowthat we can say that.
It's
anna-_3_04-14-2025_101455 (07:35):
I'm
jenny_3_04-14-2025_09145 (07:35):
that's her excuse.
anna-_3_04-14-2025_101455 (07:36):
like all the benefit of the doubt
jenny_3_04-14-2025_091455 (07:38):
I don't really wanna give her any
benefit because she has accessto she has her own TV show.
Someone surely it's fine if shethought that was fine, but the
fact that they're going to,she's in such a position of
expertise just by the fact thatshe's Meghan Markle, that's so
anna-_3_04-14-2025_10145 (07:55):
Right,
jenny_3_04-14-202 (07:55):
irresponsible for them to not fact check her.
That's the problem.
It's fine.
It's fine if you think it, oh,this is the way my grandma did
it, so this must be right.
That's a thing that plenty ofpeople think that's fine, but
the issue is that she has somany resources available to her
and nobody said, oh, wait aminute, Megan.
As you're in a position ofauthority.
(08:17):
You can't tell people how to dosomething that there's an easy,
affordable.
Accessible, much safer method.
Water, bath canning is hardlycosts anymore.
That it's, we're not in a timewhere you have to chop fire wood
to boil the water.
Most of us don't.
I know Megan doesn't.
So it just was really,
anna-_3_04-14-2025_101455 (08:36):
no.
jenny_3_04-14-2025_091455 (08:36):
yeah.
She's not required to do that.
So it's an accessible, muchsafer solution.
Water bath and or steam canningprocess is an accessible and
much safer option.
For preserving much longer ifyou don't wanna waste the food
that you're preserving.
We can, we're gonna talk a lotabout in season three, about how
to save money, canning, becausewe all know grocery prices are
(08:57):
going up for all of us.
By safely preserving them andgetting your canning jars sealed
properly, you will not wasteyour time, your money, your
effort, your jars will be sealedand shelf stable indefinitely
is.
Truly how long they'll be.
It could be a very long time ifthey're ca if they're stored
Anna and I are both enduring andenjoying home renovation
(09:18):
projects the last 12 months orso.
And cleaning out my pantry, Ifound, oh yeah, this little jar
jam I made like several yearsago.
And I've tried really hard toeat up all the little jars I
found, or the stray one jar ofthis or that, and a properly
canned.
A properly preserved jar isstill good, especially jam.
(09:41):
Other foods deteriorate a littlefaster with sunlight and we can
talk about that too.
But Megan's not gonna have thatexperience.
Be able to eat her jam in acouple years, five years from
down the road, but won't be thecase for for Megan.
But Anna, let's talk more abouthow do people properly get their
candy jars to seal?
anna-_3_04-14-2025_101455 (10:00):
Okay.
This is a great segue into howdo you do it properly.
I love to use the USDA websitethat's called National Center
for Home Food Preservation.
They give you all theinformation and instructions on
how to do things safely andproperly along with.
agencies that are throughout thecountry, you can access their
(10:21):
information online.
So first start with a testedrecipe, and then it will no
doubt tell you what yourprocessing time is and how to
adjust for altitude.
then you take your.
Your jars that you have justfilled with your delicious
preserves, and you're going toprocess them either in a water
bath or an atmospheric steamcanner.
(10:44):
If you are new to steam canningor you've never heard of it go
back to, I believe season one.
Jenny talks all about her loveof a steam canner, and I
recently, finally got on boardand last year became an.
Avid user of my steam cannerwhen I was creating 2000 jars of
(11:04):
jam for an upcoming Christmasmarket, and I now sing the
praises of a steam canner.
It's just so great.
Yeah, then you process yourjars.
Once you're processing time hascompleted, then you take them
out and let them rest on thecountertop.
I like to use a dish towel.
A drying rack, something likethat can let your jars cool.
(11:27):
Then you make sure they'resealed.
I like to let them cool all theway and then take the ring off
and store Way.
But that's just a glazingoverview of how to create
properly sealed jars.
Jenny, did I miss anything?
What would you add to that?
jenny_3_04-14-2025_091455 (11:44):
I think that's great.
If you're a brand new listeneryou could head back to season
one and I think the first 10episodes are super clear, deep
dives.
I.
On how the canning processworks, the equipment that you
need, what is water bathcanning?
What is steam canning?
What's pressure canning?
And it will give you a deep diveinto all of the subjects.
(12:04):
So if you're new, welcome andthank you for being here and
head to season one, and then youcan bop around.
I would say after that you couldbop around to any episode title
that strikes your fancy.
We try to be really focused onour topics and just if the title
says that's what the episodewill be about, that's what the
episode's about.
When you were, if you were toGoogle or if you came to this
podcast episode asking yourselfhow to seal canning jars, what
(12:27):
you're really asking is how topreserve the food inside the
sealed jar.
I think the assumption is a sealmeans that the food inside is
safely preserved, and thatsimply isn't the case.
I live really rurally and veryoften when you buy a flat of
jars with the lids on, thoselids are all sealed.
(12:48):
It's a false seal.
It's not a real seal because ofthe heat in a hot warehouse or
the back room or inside asemi-truck or whatever those
jars are.
It's like a faux seal, I wouldsay.
And that can happen like MeghanMarkle iss getting a, a false
seal on her raspberry Jams andanyone else who does open Kettle
(13:08):
canning is getting like it isjust as a weak seal.
I think of it like.
Like a weak door, to your home.
You want a really strong door.
You want to have a strong sealto prevent any air from coming
in, any penetration by rodentsor bugs, or any other thing.
You want that to be a strongseal.
(13:29):
That's another reason whythere's other outdated methods
that aren't that strong of aseal or that strong of a door
like the paraffin wax.
I can't even believe they stillsell paraffin wax.
I wanted to complain at my storemanager of our local grocery
store, like, why are you sellingthis?
It's not helpful.
So that's another outdatedmethod.
Tell people how do they do theparaffin wax thing or what, how
(13:49):
do people do that?
anna-_3_04-14-2025_101455 (13:51):
From what I know you heat up the
paraffin wax and then you dripit on top of or pour it on top
of your preserves.
I've never seen anyone do it.
I guess I should look up aYouTube video of somebody doing
it, but I.
I have only heard horror storiesof people using paraffin wax.
But basically it just flat ontop of your preserved foods, and
(14:15):
then maybe you crack it and thenpull it out when you're ready to
use the food.
jenny_3_04-14-2025_091455 (14:20):
I think that no matter.
anna-_3_04-14-2025_101455 (14:22):
me I'm wrong in that assumption.
jenny_3_04-14-2025_091455 (14:25):
No.
I think that is what people did.
And my grandmother is 93 yearsold and she has been a lifelong
canner and I often bounce thingsoff of her to get a sense, just
a glimmer of what was thethinking like of housewives of
your, and she said, oh we neverdid that paraffin wax, because
(14:47):
mice love that wax.
And remember, we're thinkingabout a strong door.
You don't want to attract forheaven's sake.
You don't wanna attract arodent.
That's the opposite of what youwant, right?
So she said, oh, we never didthe wax.
That's terrible.
Mice loved it and it didn't workwell.
And she also shared, this is alittle bit off topic, but She
also shared how eager.
(15:10):
People like her and other,everyone's grandma, right?
Was when there was a newcookbook that was released by a
cooperative extension or by atrusted source because they were
eager for new tested recipes,new stuff they knew that
wouldn't spoil.
Back when things were morefrugally minded, I would say.
(15:31):
She was really interested in howto preserve things so that they
wouldn't spoil on the shelf.
So in her mind, she would nothave done the open kettle or the
paraffin because it's not gonnalast very long.
And to her po whole point ofcanning was to get things to
last a long time.
Even if today Meghan Markle isdoing it it's not an effective
(15:51):
method of.
The food in the jars for anylength of time.
anna-_3_04-14-2025_10145 (15:56):
That's right.
And on her website, I wastalking with Jenny about this
before the episode, but on herwebsite, she is selling.
Raspberry preserves in like agift box and
jenny_3_04-14-2025_091455 (16:07):
Cute.
anna-_3_04-14-2025_101455 (16:07):
out within I don't even know, like
an hour or two hours.
jenny_3_04-14-2025_091455 (16:10):
Oh.
anna-_3_04-14-2025_101455 (16:11):
It was with a lug lid and I just
had to.
Talk with Jenny about it becauseas an artisan jam producer, I
have a cottage food license.
I'm not allowed to use a luglid.
I have to use a two part canninglid.
You can use a lug lid though ifyou are doing a commercial
process and that's what she'sdoing.
And.
(16:31):
And she's probably using what'scalled a co-packer, which means
that you can either send themyour recipe and they will create
it for you and you can sell iton your website or in your shop
or store or farm stand orwhatever.
It's interesting.
That's all I'm saying is thatlike this episode is touted as,
something that the everydayperson can do, but it's really
(16:53):
not recommended in the way thatshe is.
In the way that she's portrayingit, right?
We always want to do better whenwe know better.
So here is your sign to dobetter
jenny_3_04-14-2025_091455 (17:05):
and I get the feeling that she doesn't
know better, but in my mind,she's surrounded by people who
are producing this show for her.
Someone should have knownbetter.
And we do have an episode, acouple, I can't remember if it
was season one or two, but wehad an episode where we talked
about.
Missteps with other significantinfluencers online.
Nobody is well known as MeghanMarkle, but well-known people
(17:28):
have got on the internet andshared some really dicey advice.
And every time I'm like, dang,nobody checked that.
Nobody said Hey, wait a minute.
Let's check a free and easilyavailable.
Yeah.
anna-_3_04-14-2025_101455 (17:42):
yeah.
jenny_3_04-14-2025_091455 (17:42):
Why are they not checking that?
anna-_3_04-14-2025_101455 (17:43):
and it's so hard because it's made
beautifully.
jenny_3_04-14-2025_091455 (17:47):
Yeah.
anna-_3_04-14-2025_101455 (17:48):
It sounds right.
But if nobody's talking aboutpH, if nobody's Processing time
or That's when the alarm bellsgo off in my head.
And it should be in ourlisteners' ear as well.
That's an easy way to determineif what someone's giving you
advice about.
Is legit in canning.
And that goes for YouTube.
(18:09):
Just anything, Facebook,
jenny_3_04-14-2025_091455 (18:13):
Right
anna-_3_04-14-2025_1 (18:14):
Pinterest.
jenny_3_04-14-2025_ (18:15):
everywhere.
We really hope that one thingthat you get from listening to
the Perfectly Preserved podcastis that you get a pretty good
spidey sense or get a, get anidea of what to be asking if you
are reviewing a recipe orwatching or consuming content
that is canning focused because.
(18:35):
Unfortunately, there are a tonof significantly sized
influencers, at least on socialmedia, who they might have great
goat herding advice and theymake amazing homemade soap and
they like, they do other coolthings that are great and, of
course the, half a millionfollowers they have can attest
to that.
Anna and I send these thingsback and forth to each other all
(18:56):
the time.
Dang, this smart girl.
Why did she, why is she canninglike this?
Or why is she recommending thisprocess?
There's plenty of'em that havegood advice too, and maybe
that'll be something we, we cando.
We could do like a roundup, likeof our favorite people who do
share good canning advicebesides Anna and I.
But yeah, we just want you to bekeeping an eye out for safe
tanning practice.
(19:18):
We wanna be sharing good tipswith you guys.
But that is how you get yourcanning jars of seal, guys.
It's you need a process timewhere those jars are submerged.
Either in a boiling water bathor in a steam canner.
I always like to say that asteam canner is like a sauna.
If a boiling water bath is likea hot tub, like they both
(19:40):
achieve a similar result.
That's just a very loosemetaphor.
It's not actually food science,but it's the same idea, right?
That high heat surrounding thejar, the high heat surrounding
the jar, helps achieve that safefood preservation that we're
looking for.
And a trusted recipe will giveyou a time, and that time isn't
arbitrary.
The time of processing is basedon the temperature probes that
(20:04):
are attached to the testinglids.
They kinda look like littlejellyfish dingle dangling down
into the jar of applesauce orjam or whatever.
And when those temperatureprobes get hot enough to kill
spoilers, that is what that timeis based on.
So that's why when you seerecipes, like some recipes are a
10 minute process and some are25.
(20:24):
That is based on the size of thejar, the density of the food,
the water activity they're in.
It's like it's a lot of foodscience and that is why.
That's how you can tell is thisa trusted recipe?
It'll have a time.
anna-_3_04-14-2025_101455 (20:37):
Yeah.
And jenny and I were talkingearlier too about when we first
started canning and talkingabout food preservation and
doing this podcast, Jenny waslike, I really want this recipe.
Why don't they have more updatedrecipes and things like that.
And we were just being grouchyabout it a
jenny_3_04-14-2025_091455 (20:56):
Sure.
anna-_3_04-14-2025_101455 (20:56):
But then once we went to the Master
Food Preserver course andrealized the amount of time and
energy and funding it All of thetesting for a recipe, then we
were like, oh, okay.
Fine.
jenny_3_04-14-2025_091455 (21:08):
I wanna make sure our listeners
know Anna is never grumpy abouta single thing.
It's always me.
That's the grumpy one.
I definitely was very grumpyabout.
Like for example, there's notested recipes that include like
nut milks and not that I'm a bigfan of nut milk.
As a food category, but it'sjust like that's not new.
Oat milk is not a new thing orcashew, that's not new.
(21:30):
Why is there no tested recipesthat include that?
And that it was something Iverbalized pretty often when
Anna and I first got to befriends.
And it does.
It takes a ton of time andthat's why, when you get a
tested recipe, this thing wastested to.
To be sure to be safe in avariety of kitchens with
different pots and pans,different pH values of tomatoes
grown in different places,different hybrids.
(21:53):
It takes a lot of testing tomake sure a recipe is safe.
Yes.
You don't have to understand asingle thing that we talk about
here, food science wise or knowany of it.
If you just know to follow atested recipe, you don't have to
understand any of it.
You just follow steps onethrough five.
It's easy peasy.
anna-_3_04-14-2025_101455 (22:10):
Yeah.
And when we say a safe testedWhat we really mean is a food.
science tested
jenny_3_04-14-2025_091455 (22:16):
Yes.
Yes.
anna-_3_04-14-2025_101455 (22:18):
could test something in their home
over and they're like, mygrandma did it.
I did it and it's But we'retalking about in an actual food
science
jenny_3_04-14-2025_09145 (22:26):
Great.
Yeah, just because you've doneit over and over, that's called
survivorship buyers.
I could drive every day withouta seatbelt and not have a car
accident.
That doesn't mean that's a goodidea.
What I met an English teacher inmy quote unquote real job.
And I often use the fallaciesthat people use about canning to
illustrate logical fallacies tomy class because the canning
(22:46):
world, unfortunately, is full ofthem other.
Genres are full of fallaciestoo.
It's not just the canning world,but just because it has worked
for me in the past does not meanthat is actually, a safe idea.
So anyway, I'm sure that we'veIM impressed upon you all the
importance of using a testedrecipe.
And you can find, tell ourlisteners again, where do they
find good tested recipes?
anna-_3_04-14-2025_101455 (23:08):
Yeah the easiest one since everybody,
most everybody has a phone intheir back pocket is the USDA
website.
It's called National Center forHome Food Preservation.
They have a book there on thewebsite that's called So Easy to
Preserve.
It's a giant thick.
Amazing book with all kinds ofrecipes information about all
(23:32):
kinds of food preservation.
I recommend getting the bookthrough that website.
It's the least expensive way todo it unless you have a local
extension office that has accessto those books and they order in
bulk.
The second one is also the USDAwebsite.
They have a PDF file that isfree and that is called, why is
(23:53):
that escaping my brain?
jenny_3_04-14-2025_091455 (23:54):
I dunno.
It's a big PDF and
anna-_3_04-14-2025_101455 (23:57):
guide to home canning.
jenny_3_04-14-2025_091455 (23:58):
Yes.
Yes.
anna-_3_04-14-2025_101455 (24:01):
Yeah, it's called The Complete Guide
to Home Canning.
It's A PDF.
I love it because it hasaltitude adjustments and Live in
northern Utah, we have to makealtitude adjustments all the
time because we're at 4,300 feetin elevation.
And then the last one that Irecommend is the Ball Blue Book
Guide to Preserving.
That is a tested namePreservation world for a reason.
(24:24):
They've been around a reallylong time.
And the recipes, usually Ihaven't found one that's
terrible.
I actually really love all ofthe recipes
jenny_3_04-14-2025_091455 (24:33):
Yeah.
anna-_3_04-14-2025_101455 (24:33):
ball canning book.
jenny_3_04-14-2025_091455 (24:34):
Same.
anna-_3_04-14-2025_101455 (24:35):
So those are my top three.
What about you, Jenny?
What are your favorite go-toRecipes?
jenny_3_04-14-2025_091455 (24:41):
Anna brought this tip up in one of
our episodes that, especiallyfor regional flora and fauna,
it's a super great idea toGoogle your local, let's say
your state.
You could start with your statecooperative extension, so
California State CooperativeExtension, and then type in the
type of res recipe you want,let's say choke cherry jam.
(25:02):
Okay?
That's a thing that grows whereI live and it may not grow in
other places.
That's a regional thing that youdon't typically buy in the
supermarket.
We've had a lot of fun lookingat other states cooperative
extension offices like theFairbanks.
They have a, not only is theirwebsite excellent, they have so
many cool recipes for thingsthat you wouldn't necessarily
get from the Californiaextension, right?
(25:24):
I think just Googlingcooperative extension and then
the name of the recipe you want,and then maybe including your
state will give you somethingthat is not only accurate and
tested, but also could besomething really cool that
you're not gonna get at thegrocery store.
That might be something you getat a farmer's market or forage
for free on the highway orwhatever you're doing.
(25:46):
But those are also, that's my,one of my favorite go-to tips
and.
It's fun to explore what otherrecipes there are out there that
aren't the standard.
Apple sauce and Raspberry Jam.
anna-_3_04-14-2025_101455 (25:57):
Yeah.
love that.
Thank you for bringing that up.
And for our new listeners onYouTube or on the podcast I did
grow up in Alaska, so when
jenny_3_04-14-2025_091455 (26:07):
Yeah.
anna-_3_04-14-2025_1 (26:07):
University of Alaska Fairbanks, I was like,
people are canning walrus.
There are tested
jenny_3_04-14-2025_091455 (26:13):
Yes.
Amazing.
anna-_3_04-14-2025_101455 (26:16):
a lot of Alaska natives that eat
walrus.
And to be able to preserve thatlong term, make it shelf stable
is really important.
I thought that was just crazyand cool.
jenny_3_04-14-2025_09145 (26:26):
That's so amazing.
And that wasn't, that's not theonly cool recipe that website
has.
They have a lot of really greatjam recipes.
Lot of cool things to check outand I'm sure that others it's
have similarly really neatthings and that is Als Also side
note, that is how you would getlet's say, your grandma canned
crab apple or quince or someother fruit that's less common
(26:49):
in grocery stores and you wannaget a tested recipe for that.
That's also how you would besure to get a tested recipe.
Also does fit with what yourgrandma used to do, or great
grandma or whatever.
That's a good way to do that, Ithink.
anna-_3_04-14-2025_101455 (27:04):
Yeah, no, it's a great idea.
I think it's fantastic and itdoes make a difference if
there's.
A regional tested recipe foryou.
That's our show.
We don't want you to miss anepisode, so please be sure to
subscribe.
If you found this episodehelpful and informative, please
give our show a rating andreview.
It only takes a few seconds andit really helps our show grow.
(27:27):
Follow us on social media atSmart Home Canning and at the
domestic wildflower.
Email your preserving questionsto Perfectly Preserved
podcast@gmail.com and we will doour best to answer your
questions on the show.
Thanks so much for listening.
Stay tuned for our next episodereleased every week.
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.
jenny_3_04-14-2025_0914 (00:24):
Welcome back to the Perfectly Preserved
podcast.
This is Jenny, and I'm here withmy co-host Anna, and we are so
excited to be bringing to you awhole batch of fresh episodes
for season three.
First up, we wanna let you knowthat we are going to be talking
about why you can't believeeverything that you've heard
online about how to seal yourcanning jars.
(00:44):
you're gonna leave this episodeknowing exactly how they get
sealed in the first place.
Thank you so much to everyonewho's left us a review.
If you haven't, go to thatpurple icon, wherever you listen
to podcast, and leave us areview.
It really helps new listenersfind the show.
This is our first season wherewe will be on YouTube.
Anna is doing an amazing job oflearning how to edit videos and
(01:07):
you'll be able to find them onYouTube soon.
Go to Instagram where Anna and Ispend most of our time.
I am at the domestic Wildflowerand Anna is at Smart Home
Canning.
Definitely head to Amazon oryour local bookstore and ask for
the Pressure Canning Cookbook.
And if you guys want Anna and Ito speak at your event, please
email perfectly preservedpodcast@gmail.com and let us
(01:30):
know.
We are open to travel, open tospeaking opportunities and we
love teaching live classes.
Anna, let's dive into today'sepisode.
anna-_3_04-14-2025_101455 (01:39):
Okay.
We are so excited to be with youfor season three.
Jenny said, I am working on.
Editing this podcast and alsoputting it on YouTube.
So if you are seeing us onYouTube for the first time, be
gentle in your criticism becauseit is brand new.
Okay so let's talk about how toproperly seal a canning jar.
(02:02):
But first I want to tell youabout an experience I had.
Two weeks ago when I waswatching the new Meghan Markle
documentary for her upcomingbrand meghan Markle show is
about domesticity and cookingand gardening and all of these
lovely things.
It's filmed really beautifully.
(02:22):
of the things that I noticedthough, is that.
She is very she's very excitedabout these raspberry preserves
that she makes, and she talksabout jam and what specifically
makes a jam and et cetera, etcetera.
Of course my interest was peakedas a master food preserver.
Jenny and I are both master foodpreservers and we wanna give you
(02:43):
the best up to date,
jenny_3_04-14-2025_091455 (02:44):
Okay.
anna-_3_04-14-2025_10145 (02:45):
proven advice to make sure that you are
not.
Getting sick from your preservedfood.
So during this episode, shetalks about how lovely it is
with your warmed up jars to putyour jam straight into the jar,
wipe the top and put a lid on.
And that's it.
There's no preservationaccompanying this crazy little
(03:11):
segment and.
For Jenny, tell us why I wouldbe equally horrified and
horrified some more.
jenny_3_04-14-2025_091455 (03:21):
Yeah.
Megan Anna and I have a lot ofexperience with seeing improper
canning online, and we're gonnatell you exactly why Megan is
the example of what not to do ina second.
But we see a lot of badexamples, but I would say she's
the bad example that has themost resources, the most
financial, reach, she has accessto people to have corrected that
(03:45):
very simple easily avoidedmistake.
It just really shocks me.
Honestly.
I'm very shocking that a personwith that much access to experts
would just, hit publish, so tospeak.
On a TV show where she's showingpeople a very outdated method,
which is called Open KettleCanning, which is a name that
(04:08):
doesn't really help youunderstand exactly what's
happening, but what MeghanMarkle does in, I think it's
episode four, whatever I.
She's doing a thing called OpenKettle Canning, and that is
where you just put hot food intojars and put the lid on it.
And because there's still thatheat in the jam or whatever,
they're open cuddling, itcreates a little bit of a
(04:30):
suction and then the jars seal.
And I don't really love thisphrase, but it's the best one I
think to use the way she'sgetting away with open Kettle
canning is because.
Most commonly open kettle cannedfoods are high in acid, which
would be all most of yourfruits.
(04:51):
And they are naturally high inacid.
So they're naturally, they'rejust naturally going to have a
little bit better preservationpower inherently than a low acid
food would.
There's one thing, and she mustbe consuming these.
Improperly preserve jams fairlyquickly because open kettle
canned food doesn't have astrong seal and it hasn't been
(05:15):
heated.
The inside of that jam hasn'tbeen heated to force all the
oxygen out of the jar, which ishow you get your canning jars to
be sealed, right?
That hasn't been submerged andof boiling water bath and it
hasn't been put in a atmosphericsteam canner to force that air
out of the jar.
So there's just all that oxygenin there to feed.
(05:35):
Any microbes that might bethere, which I would say you
should count on there beingliving organisms in that jam, in
the air in your fingertips onyour funnel, right?
So just the absence of thatprocessing is why this Meghan
Markle example is such a greatexample of what not to do and
why open kettle canning is sucha bad idea.
anna-_3_04-14-2025_101455 (05:56):
Yeah, it was really wild.
I just couldn't believe what Iwas seeing.
One of the other things thatJenny and I talk about is that
for home canning, they reallyrecommend that you use a two
part lid system and not a lug.
Called a lug lid, but basicallyit's like one that you turn
sometimes they have a littlebutton in the middle and
(06:18):
sometimes they don't.
And those are used more forcommercial canning processes.
I.
That was number one where I waslike, oh, she's using a lug lid,
which people use all over theworld.
I don't want to, I don't wantyou to think that I'm unaware
that people do this type of openkettle canning in other parts of
the world.
(06:39):
specifically where her husbandPrince Harry is from that this
is very popular there, but weknow scientifically that it's
more important to do.
A water bath or a steam canningprocess for your jams and
jellies, even your high acidfoods that have a low risk of
the cbot toxin A low risk ofthat developing.
(07:01):
But still I was flabbergasted
jenny_3_04-14-2025_091455 (07:04):
Yeah.
anna-_3_04-14-2025_101455 (07:04):
just put the lid on and said, yeah, I
put it on the shelf and just, Ican hear those jars popping, the
lids popping as they cool downand come to room temperature.
And that's, you can pull a seal,it's called a false seal because
it, it's not really shelfstable.
But it just gives the illusionthat is safe to, do and consume.
jenny_3_04-14-2025_091455 (07:28):
And again.
Okay.
She isn't British.
Okay.
To be fair I don't even knowthat we can say that.
It's
anna-_3_04-14-2025_101455 (07:35):
I'm
jenny_3_04-14-2025_09145 (07:35):
that's her excuse.
anna-_3_04-14-2025_101455 (07:36):
like all the benefit of the doubt
jenny_3_04-14-2025_091455 (07:38):
I don't really wanna give her any
benefit because she has accessto she has her own TV show.
Someone surely it's fine if shethought that was fine, but the
fact that they're going to,she's in such a position of
expertise just by the fact thatshe's Meghan Markle, that's so
anna-_3_04-14-2025_10145 (07:55):
Right,
jenny_3_04-14-202 (07:55):
irresponsible for them to not fact check her.
That's the problem.
It's fine.
It's fine if you think it, oh,this is the way my grandma did
it, so this must be right.
That's a thing that plenty ofpeople think that's fine, but
the issue is that she has somany resources available to her
and nobody said, oh, wait aminute, Megan.
As you're in a position ofauthority.
(08:17):
You can't tell people how to dosomething that there's an easy,
affordable.
Accessible, much safer method.
Water, bath canning is hardlycosts anymore.
That it's, we're not in a timewhere you have to chop fire wood
to boil the water.
Most of us don't.
I know Megan doesn't.
So it just was really,
anna-_3_04-14-2025_101455 (08:36):
no.
jenny_3_04-14-2025_091455 (08:36):
yeah.
She's not required to do that.
So it's an accessible, muchsafer solution.
Water bath and or steam canningprocess is an accessible and
much safer option.
For preserving much longer ifyou don't wanna waste the food
that you're preserving.
We can, we're gonna talk a lotabout in season three, about how
to save money, canning, becausewe all know grocery prices are
(08:57):
going up for all of us.
By safely preserving them andgetting your canning jars sealed
properly, you will not wasteyour time, your money, your
effort, your jars will be sealedand shelf stable indefinitely
is.
Truly how long they'll be.
It could be a very long time ifthey're ca if they're stored
Anna and I are both enduring andenjoying home renovation
(09:18):
projects the last 12 months orso.
And cleaning out my pantry, Ifound, oh yeah, this little jar
jam I made like several yearsago.
And I've tried really hard toeat up all the little jars I
found, or the stray one jar ofthis or that, and a properly
canned.
A properly preserved jar isstill good, especially jam.
(09:41):
Other foods deteriorate a littlefaster with sunlight and we can
talk about that too.
But Megan's not gonna have thatexperience.
Be able to eat her jam in acouple years, five years from
down the road, but won't be thecase for for Megan.
But Anna, let's talk more abouthow do people properly get their
candy jars to seal?
anna-_3_04-14-2025_101455 (10:00):
Okay.
This is a great segue into howdo you do it properly.
I love to use the USDA websitethat's called National Center
for Home Food Preservation.
They give you all theinformation and instructions on
how to do things safely andproperly along with.
agencies that are throughout thecountry, you can access their
(10:21):
information online.
So first start with a testedrecipe, and then it will no
doubt tell you what yourprocessing time is and how to
adjust for altitude.
then you take your.
Your jars that you have justfilled with your delicious
preserves, and you're going toprocess them either in a water
bath or an atmospheric steamcanner.
(10:44):
If you are new to steam canningor you've never heard of it go
back to, I believe season one.
Jenny talks all about her loveof a steam canner, and I
recently, finally got on boardand last year became an.
Avid user of my steam cannerwhen I was creating 2000 jars of
(11:04):
jam for an upcoming Christmasmarket, and I now sing the
praises of a steam canner.
It's just so great.
Yeah, then you process yourjars.
Once you're processing time hascompleted, then you take them
out and let them rest on thecountertop.
I like to use a dish towel.
A drying rack, something likethat can let your jars cool.
(11:27):
Then you make sure they'resealed.
I like to let them cool all theway and then take the ring off
and store Way.
But that's just a glazingoverview of how to create
properly sealed jars.
Jenny, did I miss anything?
What would you add to that?
jenny_3_04-14-2025_091455 (11:44):
I think that's great.
If you're a brand new listeneryou could head back to season
one and I think the first 10episodes are super clear, deep
dives.
I.
On how the canning processworks, the equipment that you
need, what is water bathcanning?
What is steam canning?
What's pressure canning?
And it will give you a deep diveinto all of the subjects.
(12:04):
So if you're new, welcome andthank you for being here and
head to season one, and then youcan bop around.
I would say after that you couldbop around to any episode title
that strikes your fancy.
We try to be really focused onour topics and just if the title
says that's what the episodewill be about, that's what the
episode's about.
When you were, if you were toGoogle or if you came to this
podcast episode asking yourselfhow to seal canning jars, what
(12:27):
you're really asking is how topreserve the food inside the
sealed jar.
I think the assumption is a sealmeans that the food inside is
safely preserved, and thatsimply isn't the case.
I live really rurally and veryoften when you buy a flat of
jars with the lids on, thoselids are all sealed.
(12:48):
It's a false seal.
It's not a real seal because ofthe heat in a hot warehouse or
the back room or inside asemi-truck or whatever those
jars are.
It's like a faux seal, I wouldsay.
And that can happen like MeghanMarkle iss getting a, a false
seal on her raspberry Jams andanyone else who does open Kettle
(13:08):
canning is getting like it isjust as a weak seal.
I think of it like.
Like a weak door, to your home.
You want a really strong door.
You want to have a strong sealto prevent any air from coming
in, any penetration by rodentsor bugs, or any other thing.
You want that to be a strongseal.
(13:29):
That's another reason whythere's other outdated methods
that aren't that strong of aseal or that strong of a door
like the paraffin wax.
I can't even believe they stillsell paraffin wax.
I wanted to complain at my storemanager of our local grocery
store, like, why are you sellingthis?
It's not helpful.
So that's another outdatedmethod.
Tell people how do they do theparaffin wax thing or what, how
(13:49):
do people do that?
anna-_3_04-14-2025_101455 (13:51):
From what I know you heat up the
paraffin wax and then you dripit on top of or pour it on top
of your preserves.
I've never seen anyone do it.
I guess I should look up aYouTube video of somebody doing
it, but I.
I have only heard horror storiesof people using paraffin wax.
But basically it just flat ontop of your preserved foods, and
(14:15):
then maybe you crack it and thenpull it out when you're ready to
use the food.
jenny_3_04-14-2025_091455 (14:20):
I think that no matter.
anna-_3_04-14-2025_101455 (14:22):
me I'm wrong in that assumption.
jenny_3_04-14-2025_091455 (14:25):
No.
I think that is what people did.
And my grandmother is 93 yearsold and she has been a lifelong
canner and I often bounce thingsoff of her to get a sense, just
a glimmer of what was thethinking like of housewives of
your, and she said, oh we neverdid that paraffin wax, because
(14:47):
mice love that wax.
And remember, we're thinkingabout a strong door.
You don't want to attract forheaven's sake.
You don't wanna attract arodent.
That's the opposite of what youwant, right?
So she said, oh, we never didthe wax.
That's terrible.
Mice loved it and it didn't workwell.
And she also shared, this is alittle bit off topic, but She
also shared how eager.
(15:10):
People like her and other,everyone's grandma, right?
Was when there was a newcookbook that was released by a
cooperative extension or by atrusted source because they were
eager for new tested recipes,new stuff they knew that
wouldn't spoil.
Back when things were morefrugally minded, I would say.
(15:31):
She was really interested in howto preserve things so that they
wouldn't spoil on the shelf.
So in her mind, she would nothave done the open kettle or the
paraffin because it's not gonnalast very long.
And to her po whole point ofcanning was to get things to
last a long time.
Even if today Meghan Markle isdoing it it's not an effective
(15:51):
method of.
The food in the jars for anylength of time.
anna-_3_04-14-2025_10145 (15:56):
That's right.
And on her website, I wastalking with Jenny about this
before the episode, but on herwebsite, she is selling.
Raspberry preserves in like agift box and
jenny_3_04-14-2025_091455 (16:07):
Cute.
anna-_3_04-14-2025_101455 (16:07):
out within I don't even know, like
an hour or two hours.
jenny_3_04-14-2025_091455 (16:10):
Oh.
anna-_3_04-14-2025_101455 (16:11):
It was with a lug lid and I just
had to.
Talk with Jenny about it becauseas an artisan jam producer, I
have a cottage food license.
I'm not allowed to use a luglid.
I have to use a two part canninglid.
You can use a lug lid though ifyou are doing a commercial
process and that's what she'sdoing.
And.
(16:31):
And she's probably using what'scalled a co-packer, which means
that you can either send themyour recipe and they will create
it for you and you can sell iton your website or in your shop
or store or farm stand orwhatever.
It's interesting.
That's all I'm saying is thatlike this episode is touted as,
something that the everydayperson can do, but it's really
(16:53):
not recommended in the way thatshe is.
In the way that she's portrayingit, right?
We always want to do better whenwe know better.
So here is your sign to dobetter
jenny_3_04-14-2025_091455 (17:05):
and I get the feeling that she doesn't
know better, but in my mind,she's surrounded by people who
are producing this show for her.
Someone should have knownbetter.
And we do have an episode, acouple, I can't remember if it
was season one or two, but wehad an episode where we talked
about.
Missteps with other significantinfluencers online.
Nobody is well known as MeghanMarkle, but well-known people
(17:28):
have got on the internet andshared some really dicey advice.
And every time I'm like, dang,nobody checked that.
Nobody said Hey, wait a minute.
Let's check a free and easilyavailable.
Yeah.
anna-_3_04-14-2025_101455 (17:42):
yeah.
jenny_3_04-14-2025_091455 (17:42):
Why are they not checking that?
anna-_3_04-14-2025_101455 (17:43):
and it's so hard because it's made
beautifully.
jenny_3_04-14-2025_091455 (17:47):
Yeah.
anna-_3_04-14-2025_101455 (17:48):
It sounds right.
But if nobody's talking aboutpH, if nobody's Processing time
or That's when the alarm bellsgo off in my head.
And it should be in ourlisteners' ear as well.
That's an easy way to determineif what someone's giving you
advice about.
Is legit in canning.
And that goes for YouTube.
(18:09):
Just anything, Facebook,
jenny_3_04-14-2025_091455 (18:13):
Right
anna-_3_04-14-2025_1 (18:14):
Pinterest.
jenny_3_04-14-2025_ (18:15):
everywhere.
We really hope that one thingthat you get from listening to
the Perfectly Preserved podcastis that you get a pretty good
spidey sense or get a, get anidea of what to be asking if you
are reviewing a recipe orwatching or consuming content
that is canning focused because.
(18:35):
Unfortunately, there are a tonof significantly sized
influencers, at least on socialmedia, who they might have great
goat herding advice and theymake amazing homemade soap and
they like, they do other coolthings that are great and, of
course the, half a millionfollowers they have can attest
to that.
Anna and I send these thingsback and forth to each other all
(18:56):
the time.
Dang, this smart girl.
Why did she, why is she canninglike this?
Or why is she recommending thisprocess?
There's plenty of'em that havegood advice too, and maybe
that'll be something we, we cando.
We could do like a roundup, likeof our favorite people who do
share good canning advicebesides Anna and I.
But yeah, we just want you to bekeeping an eye out for safe
tanning practice.
(19:18):
We wanna be sharing good tipswith you guys.
But that is how you get yourcanning jars of seal, guys.
It's you need a process timewhere those jars are submerged.
Either in a boiling water bathor in a steam canner.
I always like to say that asteam canner is like a sauna.
If a boiling water bath is likea hot tub, like they both
(19:40):
achieve a similar result.
That's just a very loosemetaphor.
It's not actually food science,but it's the same idea, right?
That high heat surrounding thejar, the high heat surrounding
the jar, helps achieve that safefood preservation that we're
looking for.
And a trusted recipe will giveyou a time, and that time isn't
arbitrary.
The time of processing is basedon the temperature probes that
(20:04):
are attached to the testinglids.
They kinda look like littlejellyfish dingle dangling down
into the jar of applesauce orjam or whatever.
And when those temperatureprobes get hot enough to kill
spoilers, that is what that timeis based on.
So that's why when you seerecipes, like some recipes are a
10 minute process and some are25.
(20:24):
That is based on the size of thejar, the density of the food,
the water activity they're in.
It's like it's a lot of foodscience and that is why.
That's how you can tell is thisa trusted recipe?
It'll have a time.
anna-_3_04-14-2025_101455 (20:37):
Yeah.
And jenny and I were talkingearlier too about when we first
started canning and talkingabout food preservation and
doing this podcast, Jenny waslike, I really want this recipe.
Why don't they have more updatedrecipes and things like that.
And we were just being grouchyabout it a
jenny_3_04-14-2025_091455 (20:56):
Sure.
anna-_3_04-14-2025_101455 (20:56):
But then once we went to the Master
Food Preserver course andrealized the amount of time and
energy and funding it All of thetesting for a recipe, then we
were like, oh, okay.
Fine.
jenny_3_04-14-2025_091455 (21:08):
I wanna make sure our listeners
know Anna is never grumpy abouta single thing.
It's always me.
That's the grumpy one.
I definitely was very grumpyabout.
Like for example, there's notested recipes that include like
nut milks and not that I'm a bigfan of nut milk.
As a food category, but it'sjust like that's not new.
Oat milk is not a new thing orcashew, that's not new.
(21:30):
Why is there no tested recipesthat include that?
And that it was something Iverbalized pretty often when
Anna and I first got to befriends.
And it does.
It takes a ton of time andthat's why, when you get a
tested recipe, this thing wastested to.
To be sure to be safe in avariety of kitchens with
different pots and pans,different pH values of tomatoes
grown in different places,different hybrids.
(21:53):
It takes a lot of testing tomake sure a recipe is safe.
Yes.
You don't have to understand asingle thing that we talk about
here, food science wise or knowany of it.
If you just know to follow atested recipe, you don't have to
understand any of it.
You just follow steps onethrough five.
It's easy peasy.
anna-_3_04-14-2025_101455 (22:10):
Yeah.
And when we say a safe testedWhat we really mean is a food.
science tested
jenny_3_04-14-2025_091455 (22:16):
Yes.
Yes.
anna-_3_04-14-2025_101455 (22:18):
could test something in their home
over and they're like, mygrandma did it.
I did it and it's But we'retalking about in an actual food
science
jenny_3_04-14-2025_09145 (22:26):
Great.
Yeah, just because you've doneit over and over, that's called
survivorship buyers.
I could drive every day withouta seatbelt and not have a car
accident.
That doesn't mean that's a goodidea.
What I met an English teacher inmy quote unquote real job.
And I often use the fallaciesthat people use about canning to
illustrate logical fallacies tomy class because the canning
(22:46):
world, unfortunately, is full ofthem other.
Genres are full of fallaciestoo.
It's not just the canning world,but just because it has worked
for me in the past does not meanthat is actually, a safe idea.
So anyway, I'm sure that we'veIM impressed upon you all the
importance of using a testedrecipe.
And you can find, tell ourlisteners again, where do they
find good tested recipes?
anna-_3_04-14-2025_101455 (23:08):
Yeah the easiest one since everybody,
most everybody has a phone intheir back pocket is the USDA
website.
It's called National Center forHome Food Preservation.
They have a book there on thewebsite that's called So Easy to
Preserve.
It's a giant thick.
Amazing book with all kinds ofrecipes information about all
(23:32):
kinds of food preservation.
I recommend getting the bookthrough that website.
It's the least expensive way todo it unless you have a local
extension office that has accessto those books and they order in
bulk.
The second one is also the USDAwebsite.
They have a PDF file that isfree and that is called, why is
(23:53):
that escaping my brain?
jenny_3_04-14-2025_091455 (23:54):
I dunno.
It's a big PDF and
anna-_3_04-14-2025_101455 (23:57):
guide to home canning.
jenny_3_04-14-2025_091455 (23:58):
Yes.
Yes.
anna-_3_04-14-2025_101455 (24:01):
Yeah, it's called The Complete Guide
to Home Canning.
It's A PDF.
I love it because it hasaltitude adjustments and Live in
northern Utah, we have to makealtitude adjustments all the
time because we're at 4,300 feetin elevation.
And then the last one that Irecommend is the Ball Blue Book
Guide to Preserving.
That is a tested namePreservation world for a reason.
(24:24):
They've been around a reallylong time.
And the recipes, usually Ihaven't found one that's
terrible.
I actually really love all ofthe recipes
jenny_3_04-14-2025_091455 (24:33):
Yeah.
anna-_3_04-14-2025_101455 (24:33):
ball canning book.
jenny_3_04-14-2025_091455 (24:34):
Same.
anna-_3_04-14-2025_101455 (24:35):
So those are my top three.
What about you, Jenny?
What are your favorite go-toRecipes?
jenny_3_04-14-2025_091455 (24:41):
Anna brought this tip up in one of
our episodes that, especiallyfor regional flora and fauna,
it's a super great idea toGoogle your local, let's say
your state.
You could start with your statecooperative extension, so
California State CooperativeExtension, and then type in the
type of res recipe you want,let's say choke cherry jam.
(25:02):
Okay?
That's a thing that grows whereI live and it may not grow in
other places.
That's a regional thing that youdon't typically buy in the
supermarket.
We've had a lot of fun lookingat other states cooperative
extension offices like theFairbanks.
They have a, not only is theirwebsite excellent, they have so
many cool recipes for thingsthat you wouldn't necessarily
get from the Californiaextension, right?
(25:24):
I think just Googlingcooperative extension and then
the name of the recipe you want,and then maybe including your
state will give you somethingthat is not only accurate and
tested, but also could besomething really cool that
you're not gonna get at thegrocery store.
That might be something you getat a farmer's market or forage
for free on the highway orwhatever you're doing.
(25:46):
But those are also, that's my,one of my favorite go-to tips
and.
It's fun to explore what otherrecipes there are out there that
aren't the standard.
Apple sauce and Raspberry Jam.
anna-_3_04-14-2025_101455 (25:57):
Yeah.
love that.
Thank you for bringing that up.
And for our new listeners onYouTube or on the podcast I did
grow up in Alaska, so when
jenny_3_04-14-2025_091455 (26:07):
Yeah.
anna-_3_04-14-2025_1 (26:07):
University of Alaska Fairbanks, I was like,
people are canning walrus.
There are tested
jenny_3_04-14-2025_091455 (26:13):
Yes.
Amazing.
anna-_3_04-14-2025_101455 (26:16):
a lot of Alaska natives that eat
walrus.
And to be able to preserve thatlong term, make it shelf stable
is really important.
I thought that was just crazyand cool.
jenny_3_04-14-2025_09145 (26:26):
That's so amazing.
And that wasn't, that's not theonly cool recipe that website
has.
They have a lot of really greatjam recipes.
Lot of cool things to check outand I'm sure that others it's
have similarly really neatthings and that is Als Also side
note, that is how you would getlet's say, your grandma canned
crab apple or quince or someother fruit that's less common
(26:49):
in grocery stores and you wannaget a tested recipe for that.
That's also how you would besure to get a tested recipe.
Also does fit with what yourgrandma used to do, or great
grandma or whatever.
That's a good way to do that, Ithink.
anna-_3_04-14-2025_101455 (27:04):
Yeah, no, it's a great idea.
I think it's fantastic and itdoes make a difference if
there's.
A regional tested recipe foryou.
That's our show.
We don't want you to miss anepisode, so please be sure to
subscribe.
If you found this episodehelpful and informative, please
give our show a rating andreview.
It only takes a few seconds andit really helps our show grow.
(27:27):
Follow us on social media atSmart Home Canning and at the
domestic wildflower.
Email your preserving questionsto Perfectly Preserved
podcast@gmail.com and we will doour best to answer your
questions on the show.
Thanks so much for listening.
Stay tuned for our next episodereleased every week.
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