September 24, 2025 • 28 mins
Anna and Jenny talk about why diced tomatoes aren’t safe to can, but whole or crushed tomatoes are indeed safe. They also talk about plans for the next season of Perfectly Preserved, and what to expect in season 4. This is the season finale, and Perfectly Preserved will be back for season 4 on May 6 2026! Look for us then!
Here's the article talked about in the episode: https://blogs.extension.iastate.edu/answerline/2025/07/08/peel-tomatoes-before-preserving/
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Get the Pineapple Habanero jam recipe from Anna here: https://smarthomecanning.com/products/recipe-for-pineapple-habanero-pepper-jelly
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Canning Supplies We Recommend
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Transcript
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.
anna_1_09-18-2025_124957 (00:25):
back to the Perfectly Preserved
podcast.
I'm Anna here with my co-host,Jenny, you may have missed us.
We have missed you.
We have both been very busy.
I had a market and was sick andhad crazy house projects and
Jenny has also been doing houseprojects Kids' sports,
jenny_1_09-18-2025_114957 (00:42):
Yes.
anna_1_09-18-2025_124957 (00:42):
Thank you so much for all of you that
have stuck around.
This is going to be the finalepisode of the season and then
we will resume at the beginningof May next year.
We have a whole archive of greatepisodes.
You can go back and listen tothis winter, cozy up with a cup
of tea and just dream of thosesummer preserving days.
(01:04):
but for now, Jenny, why don'tyou take it away.
What are we gonna be talkingabout this episode?
jenny_1_09-18-2025_114957 (01:09):
Okay.
So again, thank you guys forsticking with us.
While we're on our little winterbreak, while we're hibernating,
so to speak.
We would love it if you'd shareour podcast with a friend and or
leave us a review if youhaven't.
Those of you who have left us areview, it really helps us show
grow and we are, it was justexciting talking to Anna before
we hit record.
(01:29):
Thinking about.
The fun things that we wannatalk about for next season.
We just, we dig doing this andwe hope that you guys do too.
And if you are able to share itwith someone that would also
love it, that will help uscontinue to be able to devote
time to it.
Today we are going to talk aboutan interesting social media post
and the adjacent commentsbecause it really was
(01:51):
instructive of.
Something that you may not knowabout.
Canning tomatoes and canningsafely.
And it informed us that our workis not done in our mission of
sharing safe canning techniquewith the world.
And we also wanna be sure todifferentiate between canning
(02:12):
and politics, which.
I fear is getting worse as thepolitical situation in the
United States continues todevolve and divide.
It is very strange, but it is,believe it or not, affecting the
canning world and people'swillingness to follow very
simple, basic old fashionedtested science.
(02:35):
That's just about whattemperatures, bacteria are
killed.
Okay.
It's we're gonna talk about it,but,
anna_1_09-18-2025_124957 (02:41):
yeah.
jenny_1_09-18-2025_114957 (02:42):
The post was on the Utah State
University extension page.
It was posted on September 17th,I believe, and it's about
canning, diced tomatoes.
Diced tomatoes are a thing thatyou can buy in a can at the
grocery store and in a pinch.
I've certainly bought them and Ilike to buy them roasted with
green chilies because it is veryhelpful in a variety of cooking
(03:04):
things.
If that's the can you're gonnabuy.
I like it.
I love the roasted ones.
And this speaks to severalnuances in canning safety.
And Anna, do you wanna just readthe directions or the post, to
our listeners?
anna_1_09-18-2025_124957 (03:19):
Sure.
It's it says, just a reminderthat there are no tested recipes
or safe methods for canning,diced tomatoes, and here's why.
And it's a carousel post.
There's multiple.
Screens here that you can read.
So it says, number one, it's toodense, diced tomatoes pack too
tightly, creating a productdenser than whole or halved
tomatoes.
(03:41):
On the next screen, it says,heat can't penetrate.
Dense packs make it harder forheat to reach the center of the
jar, which means harmfulbacteria like Clostridium
botulinum can survive anunreliable texture to process
them long enough to be safe,you'd end up with mush.
And there are commercialdifferences.
(04:01):
Factories use high techequipment and additives like
calcium chloride, that homecanning simply can't replicate.
I believe, posted on Facebook,but then also Instagram.
But Jenny tagged me on Facebookthis morning and I thought this
would be a great episode Becauseif you go in the comments
section, there are,
jenny_1_09-18-2025_11 (04:20):
horrific.
anna_1_09-18-2025_124957 (04:21):
30 or so comments.
And most of them were favorable.
what do you have to say aboutthat, Jenny?
jenny_1_09-18-2025_114957 (04:30):
Yeah, let's just, we're gonna talk
about the science of why thediced is not advisable in a
minute, but I guess we'll justtalk about the comments now.
So there seems to be a pervasiveand continual feeling that
canning recommendations equalgovernment control, and I have
(04:51):
not seen any evidence of how.
A recommendation to can holdtomatoes or have tomatoes
instead of diced is ex anexhibition of governmental
control.
I don't think that there is, Idon't think that's an example of
control and I don't see howthere is any benefit to the
(05:13):
government, to anybody.
If I can hold tomatoes.
Which allows for even heatpenetration as opposed to diced,
which mushed together into a bigclump.
I do not see how that is anexample of control.
I don't see how that benefitsanyone financially.
I don't see how that couldpossibly be construed as a
(05:34):
method of governmental control.
If they're saying no canning foranybody, it's all unsafe.
You all have to buy, like allget in the consumerism machine
and all buy this.
Okay.
Yeah, I could see that.
But that is not the messaging,that is not the directive.
That is not what's recommended.
Also, if you can badly, thepolice aren't gonna show up.
(05:54):
Go ahead and can bedley, I meanyou do you I guess.
Anna and I are here to sharewhat we think is the safest.
Most efficient, most deliciouscanning recommendations and the
best tips that we have becausewe love canning, we love sharing
it with all of you, and it wasjust so confounding.
I just cannot understand thethinking that leads to someone
(06:15):
thinking that because of what'shappening politically.
That translates into canningadvice.
It's, it doesn't.
There is absolutely, our stanceis there is no connection there.
And if you see something likeit's not advised to canned dice
tomatoes, that is not areflection of Utah State
University, giving some sort ofcontrolling directive.
(06:39):
What do you think Anna?
anna_1_09-18-2025_124957 (06:40):
Yeah, I'm with you.
I, there's been this reallyweird shift happening over I
would say probably since.
I hate to say it, but since thefirst Trump administration,
there's been this slow declineof people trusting in science.
And I, for one, I have three.
(07:02):
Three siblings.
One is a food scientist.
My younger sister, Missy, I havetwo brothers that are chemical
engineers.
Like science is so difficult andit's so important for public
safety and public health.
I don't understand the Theythink that somebody's out to get
them.
Really the USDA's goal is tominimize, getting sick.
(07:24):
So that's what theserecommendations are for.
It's not to control you, it'sjust to, to try to help you not
get botulism.
jenny_1_09-18-2025_11495 (07:31):
Right.
anna_1_09-18-2025_124957 (07:32):
And I don't have a conspiracy theory
about that.
jenny_1_09-18-2025_114957 (07:36):
And I think that we have listeners who
vote both ways.
I bet we have.
I wish we could take a poll.
I bet we have people who voteboth ways, and we welcome all of
you.
We want everyone to feel safeand happy to can, like we want
all of you, I do not think thereis any kind of logical or
factual connection between FDAsuggestions.
(07:56):
Basically these arerecommendations based on just
simple stuff.
It's a measurement of whattemperature it has to be to kill
a bacteria, right?
That seems so basic and youcanning safely.
I just don't see any connectionto that recommendation and
politics, and frankly, if the, Ilove the follow the money line,
(08:17):
who could be making money off ofthis?
Nobody, no one's making moneyoff of any canning,
anna_1_09-18-2025_124957 (08:21):
In fact, it costs so much money to
create a consistently testedrecipe for canning.
jenny_1_09-18-2025_114957 (08:28):
Yeah.
anna_1_09-18-2025_124 (08:29):
extension offices or universities that are
tied to an extension office.
That's why we don't have a tonof.
Canning recipes,
jenny_1_09-18-2025_114957 (08:37):
Yeah.
anna_1_09-18-2025_124957 (08:37):
any canning recipe you can think of,
there's a reason.
They go through a lot of trials,making sure that the heat
penetration is good, making surethat the bacteria load is low.
Just so many things that go intoit You can say follow the money,
but there's no money in it.
jenny_1_09-18-2025_114957 (08:52):
I just don't think that there's in
any kind of reason for that tobe a thing that is being
controlled.
I just do not personally see it.
And I just I'm an Englishteacher, right?
So just keeping up on likethings that students can write
research paper about is likesomething I think about between
eight and nine every morningwhen I teach my college class.
And food waste is now, Ibelieve, estimated to be 50% of
(09:16):
the food that's grown ends up inthe landfill.
And that has gone up from 30%when I started teaching.
And I just think.
At this time, the thing that youcan do, or one thing that you
can do that feels good, thathelps our world be a better
place, that is good for yourfamily, is good for your bodies,
is learning to preserve food.
(09:37):
And there's no money in mesaying this, Anna and I, believe
it or not are not countingstacks of money for making this
podcast.
I know.
anna_1_09-18-2025_124957 (09:45):
$0.
jenny_1_09-18-2025_114957 (09:47):
Yeah.
We do.
We make a, it costs us money.
In fact, it costs us money.
It costs a lot of times.
anna_1_09-18-2025_124957 (09:52):
Oh yeah.
jenny_1_09-18-2025_114957 (09:53):
Yeah, especially just learning that
about the food waste, how it'sjust getting worse, food waste,
there's more of it going towaste that it just seems so
troubling.
And the thing that we can teachall of you is not to distrust
these very basic.
Directions.
It just seems so unconspiratorial.
You learn these simple thingsand start preserving your own
(10:14):
food and then just eliminatefood going in the garbage.
That feels like an act ofresistance, no matter which way
you vote, no matter which flagyou have flying outside your
door.
I think that's the message thatwe, it was just so funny that we
saw that this morning.
We didn't have an episode topicplanned to record, and we saw
that, and I was like, oh, therewe go.
That's how we're gonna end theseason.
Just empowering you guys.
(10:34):
To follow tested recipes.
There's tons of great ones.
Okay.
Ignore the crazy common sectionsor chime in, depending on how
much time you wanna spend withyour thumbs going today.
And just learn how to preservefood and love it.
And learn to love it the wayAnna and I do.
anna_1_09-18-2025_124957 (10:52):
Yeah.
In fact, I'm so excited.
Tonight I'm going to a farm toglean
jenny_1_09-18-2025_114957 (10:57):
Oh.
anna_1_09-18-2025_124957 (10:57):
Roma tomatoes, and this is perfect
because I actually love I knowJenny likes sauce, right?
Like you make a
jenny_1_09-18-2025_1149 (11:05):
Mm-hmm.
Mm-hmm.
Yes.
Mm-hmm.
anna_1_09-18-2025_124957 (11:16):
I love adding it to soups and stews in
the winter.
I just can't get enough of it.
so I will be washing my Romatomatoes, putting them in big
gallon That's my favorite way topeel tomatoes.
And then when I'm ready to makewhatever I make, I take it out
and let them thaw and the skinslip right off.
(11:37):
we had a whole episode talkingabout tomato
jenny_1_09-18-2025_1149 (11:39):
Mm-hmm.
anna_1_09-18-2025_124957 (11:40):
Our favorite way to, to process, but
there was a recommended articlefrom.
Iowa State University extension,it's, we can link it in the show
notes, but it's called RemoveTomato Skins Before Preserving.
And it really highlights andtalks about why you should do
that.
So it says, removing tomatoskins prior to preservation is
(12:02):
an important step.
Most tested recipes for tomatoproducts were and tested with
skins.
Removed.
Therefore, the processing timeis based on peeled tomato.
Unless stated otherwise, skinsmay interfere with the necessary
uniform heat penetration in thecanning process, resulting in
under processing and an unsafeproduct.
Number two, the skins of fruitsand vegetables are sources of
(12:25):
bacteria, yeast, and mold.
Some of these contaminants areremoved when produce is washed
with cool water.
But removing it all isimpossible.
The bacterial load is reduced bypeeling or slipping the skins
resulting in a safer finalproduct.
and we've talked about thisbefore.
jenny_1_09-18-2025_114957 (12:42):
Yeah.
anna_1_09-18-2025_124957 (12:43):
grows and is very abundant in soil.
So know, you may be watering andyour soil is splashing up onto
your tomatoes, and it's reallyimportant to not only wash them,
but also remove the skins beforeyou make it into canned product.
Number three, the texture of theskin may be undesirable in the
finished product.
(13:03):
Tomato skins do not break downwell, often leaving chewy bits
in the product.
Okay, last but not least, theflavonols in tomato skin impart
a bitter taste.
So those are the four thingsthat they talk about.
jenny_1_09-18-2025_114957 (13:17):
So we would be remiss or I would be if
I, we didn't talk about the factthat.
Anna and I both have had expertsshare with us that it was okay
to blend tomato skins, but wehave to be forthcoming and say
we cannot find that publishedanywhere.
that is a hard distinction or ahard thing for us to give you a
black and white answer on.
And we'd love to give you blackand white answers.
(13:38):
And after, we read the article,we talked about it, we looked at
other articles, and I feelcomfortable saying, I think that
we both separately by twodifferent sources, were told
that was okay because we wereblending the skins into
minuscule bits.
I'm not a food scientist.
I don't have any science degree.
I'm have a, an English degree.
We're trying to reconcile forour own canning purposes.
(14:01):
And I think where we will landfor this podcast is we're gonna
tell you to follow a testedrecipe.
So if your recipe says for wholetomatoes or crushed tomato, your
tomato product, then just dowhat the recipe says.
If it says peel and peel, Wejust, we think that the reason
we were told this was becausewhen we asked it, it was
specifically about blending thetomato, and that is assumed to
(14:24):
be in part with acidifying, thetomato product, which would
further prohibit the botulismtoxin from developing and
coupled with processing for thecorrect amount of time for your
elevation.
So it's a multi-layered approachagainst food poisoning.
Follow a tested recipe.
anna_1_09-18-2025_124957 (14:41):
Yeah, was, I put a reel out on
Instagram.
I'll just be totally honest.
And I had not taken the skinoff.
I had just made a crushed tomatoproduct and my friend was like,
oh, it looks like you didn'ttake the
jenny_1_09-18-2025_1149 (14:54):
Mm-hmm.
anna_1_09-18-2025_124957 (14:54):
And I said yeah, I, I had this person
tell me that it was totally safeas long as you washed it really
well.
And then I said, but let medouble check.
And that's when I reached out tothe USU extension office and.
And they sent me this lengthyarticle and then a few other
things that said, no, you reallyshould be peeling your tomatoes
for that type of product.
And I would just mirror whatJenny says and just what our
(15:18):
tested recipes are saying, whichis to peel your tomatoes.
so I apologize if I led anyoneastray.
That was not my
jenny_1_09-18-2025_114957 (15:26):
Well,
anna_1_09-18-2025_124957 (15:27):
at all.
So here to It right.
jenny_1_09-18-2025_114957 (15:31):
I think that we still are unclear
as to why Anna and I were bothtold separately.
This, and I think that we justdon't have quite the answer and
I, so I don't feel comfortablesaying we've let anyone,
anywhere necessarily on thatpoint, because I think we don't
have an answer as to why we weretold that do if the answer is,
oh, we've done more testing andnow we know, oh, can't do that,
(15:53):
then that's the answer and wewill all do better going
forward.
But given that we both were toldthat separately.
I feel like there's just somepiece of the information puzzle
that we don't have on that.
Can you blend the skinsquestion, but I would say if you
feel
anna_1_09-18-2025_124957 (16:11):
Yeah.
jenny_1_09-18-2025_114957 (16:12):
or maybe listeners out there have
asked a cooperative extensionand they were also told blending
was fine, so that's possible.
Okay.
Then I would just remind againthe importance of acidifying
your tomato products andprocessing the correct amount of
time.
Because it is a multi-prongedapproach to food safety that you
wanna be implementing?
anna_1_09-18-2025_124957 (16:33):
So earlier I was talking about
freezing my
jenny_1_09-18-2025_114957 (16:36):
Yes.
anna_1_09-18-2025_124957 (16:36):
and then as they thaw, you slip the
skins.
There is a section in this IowaState Extension Article that
says.
Canning frozen tomatoes, wholeor quartered is not recommended.
Frozen tomatoes pack tighterinto jars changing the way heat
transfer occurs inside the jars,which may result in under
processing and spoilage.
(16:57):
So you'll want to heat up yourfrozen tomatoes when you make
them.
I cannot imagine canning afrozen tomato, but.
jenny_1_09-18-2025_11495 (17:05):
That's what I wanna be super clear
about.
So it can have been frozen.
But it can't still be frozen.
Can't still be cold.
When you put it in the jar, itneeds to be defrosted.
I know, but then also you mightthink oh, I'm just gonna plop
these cold buggers into the jar.
And on on my way, I go, you arejumping in, if this is your very
(17:26):
first episode.
You're thinking should I peelthem or should I not?
You should peel if your recipesays to peel and you should.
I would freeze'em first, justbecause it's so easy to peel
them that way.
Wouldn't you think so, Anna?
anna_1_09-18-2025_1 (17:39):
Absolutely.
this is an interesting topic.
it's something that is easilyaside by people who don't wanna
listen to the USDArecommendations, but we're here
to.
Once again, reaffirm thatscience is real and it's
important
jenny_1_09-18-2025_114957 (17:54):
Yeah.
anna_1_09-18-2025_124957 (17:55):
use tested recipes, especially for
something like tomatoes, becausethey do fall
jenny_1_09-18-2025_114957 (18:00):
Yes.
anna_1_09-18-2025_124957 (18:00):
that 4.6 pH line, Either just above
or maybe slightly below.
And it's really important thatwe do it right with our tomato
products.
jenny_1_09-18-2025_114957 (18:10):
I also thought about with this
tomato the set of reasons, withthe dice being too dense.
I also wanted to just mention, Ibelieve we have an episode about
this, about canning pumpkinsince this episode will come out
in the fall.
Definitely listen to our episodeabout tanning pumpkin because
the reasons for the fact thatcanning pumpkin is not safe at
home with any method is thesame.
(18:32):
It's about heat penetration andyou actually can diced pumpkin,
but it ends up pretty mushy.
anna_1_09-18-2025_124957 (18:40):
Yeah.
Like one inch
jenny_1_09-18-2025_114957 (18:41):
Yeah not diced chunks.
So you CanCan one is chunks ofpumpkin, but the reasoning is
still is very similar.
You don't want that product toget too dense, that the heat
can't penetrate.
anna_1_09-18-2025_124957 (18:53):
I think that's perfect because
there are a lot of people thatare like, oh, I'm making pumpkin
butter,
jenny_1_09-18-2025_114957 (18:59):
yeah,
anna_1_09-18-2025_124957 (19:00):
I'm making pumpkin puree and canning
it, and it's oh no.
Not
jenny_1_09-18-2025_114957 (19:06):
Yeah.
Just if you have things likethat.
If you're in the kitchen andyou're doing something or you're
with a friend or whatever andyou don't feel like you can
research it right then, oryou're unsure or you don't have
a recipe in front of you, youcan freeze so many things.
Freeze the pumpkin butter.
Don't remember why.
You don't have to know anythingother than just leave it up
headspace so that it can expand.
(19:27):
That's all you have to know andso many things like that
anna_1_09-18-2025_124957 (19:30):
Right.
jenny_1_09-18-2025_11495 (19:30):
freeze very well.
So if I had a bumper crop of,pumpkins to preserve.
I wouldn't fool with a riskycanning and can some mush
together?
No way.
I would freeze it.
Absolutely.
anna_1_09-18-2025_124957 (19:40):
Yeah, I'm with you.
It is a little bit confusingthough, right?
Make pear butter, we
jenny_1_09-18-2025_114957 (19:45):
Yeah.
anna_1_09-18-2025_12495 (19:46):
butter.
But pumpkin butter is just too
jenny_1_09-18-2025_114957 (19:50):
Yeah.
anna_1_09-18-2025_124957 (19:50):
It's too dense.
They've done the studies on it,they've tested it, and it's just
not recommended for homecanning.
jenny_1_09-18-2025_114957 (19:56):
Yes.
anna_1_09-18-2025_124957 (19:56):
for commercial, but not home
jenny_1_09-18-2025_114957 (19:59):
Yes.
But even with that, they say youcan do the pumpkin cubes.
So again, if we're gonna circleback to the thing we started
with is how is that anexhibition of control by the
government over my, what I do inmy kitchen?
I just don't see that it is, Ithink it is keeping people safe
from foodborne illness.
Do you wanna talk about whatwe're gonna do this winter,
Anna?
What are we canning over thewinter?
anna_1_09-18-2025_124957 (20:20):
I have started already on my journey,
another journey.
I'm doing that same Christmasmarket.
I don't know if I.
Temporarily lost my sanity, butI said yes, and I'm going to do
it again.
And I've started already.
I have a freezer full of fruitand I am cooking away about
(20:41):
every day.
I do probably between two tofive batches say,
jenny_1_09-18-2025_114957 (20:47):
Gosh.
anna_1_09-18-2025_124957 (20:48):
Is what I'm cooking.
So Oh okay, so this year I'mdoing something a little
different.
I'm doing naughty jams, whichare spicy jams and nice jams,
and my nice jams.
I'm doing in half pints.
And then my naughty jams thatare
jenny_1_09-18-2025_114957 (21:03):
Oh,
anna_1_09-18-2025_124957 (21:03):
in four
jenny_1_09-18-2025_114957 (21:04):
so smart.
anna_1_09-18-2025_124957 (21:06):
So one batch of the four ounce jars is
a dozen, and then half of thatis half pints.
I get six jars out of a batch ofhalf pints.
jenny_1_09-18-2025_114957 (21:15):
About how many jars do you plan to
take to this Christmas market?
anna_1_09-18-2025_124957 (21:19):
I'm shooting for 2000.
I'm not sure if I'll make it.
I know, even saying it soundsinsane.
I'm also doing the 12 Jams ofChristmas.
jenny_1_09-18-2025_114 (21:33):
Amazing.
anna_1_09-18-2025_124957 (21:33):
got an order from a business this year,
so I'm making 25 for a businessand then I am making the other
35.
I did a pre-order sale and Isold.
I wanna say 20, so
jenny_1_09-18-2025_114 (21:48):
Amazing.
anna_1_09-18-2025_124957 (21:49):
I have some left, but I'll keep those
aside probably for like familyand friends, the extra ones that
I have.
jenny_1_09-18-2025_114957 (21:55):
Where and when is this
anna_1_09-18-2025_124957 (21:57):
It is called the Chris Kindle Market
in Salt Lake City, Utah.
At this is the place HeritagePark.
It's this really big park thathas, animals and old buildings.
It was founded by Brigham Young,really early on in the church's
history.
It's like where he came over thevalley and said, this is the
(22:18):
place where we wanna settle.
but it's up on the hill and it'sreally beautiful and there's
farming and all kinds of things.
They have a metal shop.
They do reenacting of.
Old timey things.
That will be, oh, I wanna sayit's the first week in December,
so it's a Wednesday throughSaturday events.
So it's four days.
jenny_1_09-18-2025_114 (22:38):
Amazing.
I admire you and I think thatour audience will be able to
learn a lot from you in thecoming season, and hopefully
we'll have a little, superspecial thing for some of our
listeners who really wanna learnhow Anna does.
This incredible production ofmore than 2000 jars of jam.
So stay tuned for that.
Dear listeners.
anna_1_09-18-2025_124957 (22:58):
if you're interested in what I do
and how I make money sellingjams and jellies, we, are going
to be talking about that thiswinter and putting together like
a series, to help people.
Cut some of the corners.
That took me a while to figureout.
jenny_1_09-18-2025_114957 (23:13):
Stay tuned for that you guys.
Anna's winter feels veryexciting.
Mine feels a little bit mundane,but I'm very much looking
forward to it.
I have been canning batch afterbatch of marinara sauce, so
that's a tomato sauce with meat.
And I've done sausage in it andlike ground beef, and I've
canned it in a variety of jarsizes which started out as like
(23:35):
a, just a, oh, whoops.
I don't have quite the rightsize jars, but I realized a one
cup.
Is about the right amount for asmall pizza or for just on top
of some breadsticks So I'mtrying to get strategic with my
pantry planning
anna_1_09-18-2025_124957 (23:49):
Nice.
jenny_1_09-18-2025_114957 (23:50):
and can all the tomatoes that I can
get my hands on and I alsopulled out some dried beans.
I need to, can pressure, cansome dried beans.
Anna mentioned I'm in sports mommode, which is, this is my first
year of really sports mom in it.
It's great.
It's just hard, a little hard tocontinue.
It's hard to continue to have
anna_1_09-18-2025_124957 (24:11):
Yeah.
jenny_1_09-18-2025_114957 (24:11):
food that I made home-cooked food hot
at the right time or at thetimes that I'm normally am home
to do it.
So I am leaning pretty heavilyon.
Thinking ahead via pressurecanning so that I'm able to do
that because I bet I'll have alittle bit of a winter break and
then it'll ramp back up withsome spring sports for both of
(24:32):
my kids.
it's a wonderful time and I knoweveryone will say just enjoy it
'cause it goes so fast and I'mtrying to enjoy it, but I'm
definitely trying to, now thatmy kitchen and home Reno is
about done, I'm able to thinkabout planning ahead and you
know what?
I have not canned anything of asI have canned.
One batch I think of Jam becausewe don't go through it very
(24:53):
fast.
And it is, it bums me outbecause it feels so nostalgic
and I do love to have it on handand I love to make it, and I
love to eat it.
But as a family, we do not gothrough jam very quickly and it
just eats up valuable cabinetspace.
So I haven't done a whole lot.
I picked Blackberries a lot thelast couple weeks.
And froze them.
I planned to bake with them,bake them in muffins.
(25:13):
But I just, I almost canned abatch of jam and I was like, why
is this gonna get eaten?
And I didn't, which was sad, butalso that's reality.
anna_1_09-18-2025_124957 (25:20):
I'm there with you.
Even though I have a jam
jenny_1_09-18-2025_114957 (25:23):
Yeah.
anna_1_09-18-2025_124957 (25:23):
eat a ton of jam and a lot of times
with my jam, I'll have likemaybe a half jar or a quarter
jar that I put in the fridge,and I can't even tell you like
the full top shelf of my fridgeis just
jenny_1_09-18-2025_114957 (25:37):
Spit and Bob's little baby jams.
anna_1_09-18-2025_124957 (25:39):
to call my kids, my two kids that
have now moved out and say, doyou guys need any jam?
And they're like yeah, but we'restill going through the ones you
gave us last time.
we just don't go through as muchjam.
It's weird.
There's only three of us livingin the house now,
jenny_1_09-18-2025_114957 (25:54):
Yeah.
anna_1_09-18-2025_124957 (25:54):
we just don't eat as much jam.
the transition
jenny_1_09-18-2025_114957 (25:57):
yeah,
anna_1_09-18-2025_124957 (25:58):
goes through.
jenny_1_09-18-2025_114957 (25:58):
like older adults I feel like have
far more fruit based favoritefoods because it was just more
common to get your sweetness orthat sweet thing you wanna eat
from fruit.
And now we have such readyaccess to.
anna_1_09-18-2025_124957 (26:15):
Yeah.
jenny_1_09-18-2025_11 (26:15):
Chocolate and other sweet things like my
father-in-law loves peach,cobbler jam.
It feels like old fashioned.
And I think it was because thatsource of sweetness was very
dependent on fruit, 50 somethingyears ago and now we just don't
hanker for something sweet inthe fruit category the way we
used to, but that's probably atopic for another day.
anna_1_09-18-2025_124957 (26:36):
It definitely could be.
jenny_1_09-18-2025_114957 (26:37):
Yeah.
anna_1_09-18-2025_124957 (26:38):
Dear listeners, we're so glad you
joined us for season three.
We hope that you enjoyed theepisodes that we gave you, and
if you have ideas for episodes,feel free to email us at
Perfectly Preservedpodcast@gmail.com.
We love hearing from you.
We love to hear your wins.
Reach out to us.
Jenny's at the domesticwildflower on Instagram and I am
Smart Home canning.
(26:59):
I can't tell you how happy itmakes me when you tag me in like
your pantry pictures of likerows of jars or even just your
countertop.
Like I love seeing you guys,just killing it with canning.
So good job
jenny_1_09-18-2025_114957 (27:13):
it's the best compliment in the
world.
maybe I was a little ranty.
I'm the only ranty one here atthe beginning, but I just, we,
anna_1_09-18-2025_124957 (27:20):
of us, come
jenny_1_09-18-2025_114957 (27:20):
yeah, we just really love every one of
you all are welcome here.
We love encouraging everyone tolearn about food preservation
because it really can be.
So much fun, so delicious,helpful.
It's like a way to plan ahead,cook ahead.
It just is our favorite thing totalk about.
And you'll hear from us thefirst Wednesday of May, 2026 is
(27:43):
May 6th.
So you'll hear from us
anna_1_09-18-2025_124957 (27:45):
You.
jenny_1_09-18-2025_114957 (27:45):
If not before.
If not before we, we'll put alittle bonus guy before that to
ring you back in.
Until then, thank you so muchfor a wonderful season, and we
can't wait to share one, if nota little bit more than one
season with you next year.
See you in May.
Everybody.
anna_1_09-18-2025_124957 (28:00):
Bye guys.
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.
anna_1_09-18-2025_124957 (00:25):
back to the Perfectly Preserved
podcast.
I'm Anna here with my co-host,Jenny, you may have missed us.
We have missed you.
We have both been very busy.
I had a market and was sick andhad crazy house projects and
Jenny has also been doing houseprojects Kids' sports,
jenny_1_09-18-2025_114957 (00:42):
Yes.
anna_1_09-18-2025_124957 (00:42):
Thank you so much for all of you that
have stuck around.
This is going to be the finalepisode of the season and then
we will resume at the beginningof May next year.
We have a whole archive of greatepisodes.
You can go back and listen tothis winter, cozy up with a cup
of tea and just dream of thosesummer preserving days.
(01:04):
but for now, Jenny, why don'tyou take it away.
What are we gonna be talkingabout this episode?
jenny_1_09-18-2025_114957 (01:09):
Okay.
So again, thank you guys forsticking with us.
While we're on our little winterbreak, while we're hibernating,
so to speak.
We would love it if you'd shareour podcast with a friend and or
leave us a review if youhaven't.
Those of you who have left us areview, it really helps us show
grow and we are, it was justexciting talking to Anna before
we hit record.
(01:29):
Thinking about.
The fun things that we wannatalk about for next season.
We just, we dig doing this andwe hope that you guys do too.
And if you are able to share itwith someone that would also
love it, that will help uscontinue to be able to devote
time to it.
Today we are going to talk aboutan interesting social media post
and the adjacent commentsbecause it really was
(01:51):
instructive of.
Something that you may not knowabout.
Canning tomatoes and canningsafely.
And it informed us that our workis not done in our mission of
sharing safe canning techniquewith the world.
And we also wanna be sure todifferentiate between canning
(02:12):
and politics, which.
I fear is getting worse as thepolitical situation in the
United States continues todevolve and divide.
It is very strange, but it is,believe it or not, affecting the
canning world and people'swillingness to follow very
simple, basic old fashionedtested science.
(02:35):
That's just about whattemperatures, bacteria are
killed.
Okay.
It's we're gonna talk about it,but,
anna_1_09-18-2025_124957 (02:41):
yeah.
jenny_1_09-18-2025_114957 (02:42):
The post was on the Utah State
University extension page.
It was posted on September 17th,I believe, and it's about
canning, diced tomatoes.
Diced tomatoes are a thing thatyou can buy in a can at the
grocery store and in a pinch.
I've certainly bought them and Ilike to buy them roasted with
green chilies because it is veryhelpful in a variety of cooking
(03:04):
things.
If that's the can you're gonnabuy.
I like it.
I love the roasted ones.
And this speaks to severalnuances in canning safety.
And Anna, do you wanna just readthe directions or the post, to
our listeners?
anna_1_09-18-2025_124957 (03:19):
Sure.
It's it says, just a reminderthat there are no tested recipes
or safe methods for canning,diced tomatoes, and here's why.
And it's a carousel post.
There's multiple.
Screens here that you can read.
So it says, number one, it's toodense, diced tomatoes pack too
tightly, creating a productdenser than whole or halved
tomatoes.
(03:41):
On the next screen, it says,heat can't penetrate.
Dense packs make it harder forheat to reach the center of the
jar, which means harmfulbacteria like Clostridium
botulinum can survive anunreliable texture to process
them long enough to be safe,you'd end up with mush.
And there are commercialdifferences.
(04:01):
Factories use high techequipment and additives like
calcium chloride, that homecanning simply can't replicate.
I believe, posted on Facebook,but then also Instagram.
But Jenny tagged me on Facebookthis morning and I thought this
would be a great episode Becauseif you go in the comments
section, there are,
jenny_1_09-18-2025_11 (04:20):
horrific.
anna_1_09-18-2025_124957 (04:21):
30 or so comments.
And most of them were favorable.
what do you have to say aboutthat, Jenny?
jenny_1_09-18-2025_114957 (04:30):
Yeah, let's just, we're gonna talk
about the science of why thediced is not advisable in a
minute, but I guess we'll justtalk about the comments now.
So there seems to be a pervasiveand continual feeling that
canning recommendations equalgovernment control, and I have
(04:51):
not seen any evidence of how.
A recommendation to can holdtomatoes or have tomatoes
instead of diced is ex anexhibition of governmental
control.
I don't think that there is, Idon't think that's an example of
control and I don't see howthere is any benefit to the
(05:13):
government, to anybody.
If I can hold tomatoes.
Which allows for even heatpenetration as opposed to diced,
which mushed together into a bigclump.
I do not see how that is anexample of control.
I don't see how that benefitsanyone financially.
I don't see how that couldpossibly be construed as a
(05:34):
method of governmental control.
If they're saying no canning foranybody, it's all unsafe.
You all have to buy, like allget in the consumerism machine
and all buy this.
Okay.
Yeah, I could see that.
But that is not the messaging,that is not the directive.
That is not what's recommended.
Also, if you can badly, thepolice aren't gonna show up.
(05:54):
Go ahead and can bedley, I meanyou do you I guess.
Anna and I are here to sharewhat we think is the safest.
Most efficient, most deliciouscanning recommendations and the
best tips that we have becausewe love canning, we love sharing
it with all of you, and it wasjust so confounding.
I just cannot understand thethinking that leads to someone
(06:15):
thinking that because of what'shappening politically.
That translates into canningadvice.
It's, it doesn't.
There is absolutely, our stanceis there is no connection there.
And if you see something likeit's not advised to canned dice
tomatoes, that is not areflection of Utah State
University, giving some sort ofcontrolling directive.
(06:39):
What do you think Anna?
anna_1_09-18-2025_124957 (06:40):
Yeah, I'm with you.
I, there's been this reallyweird shift happening over I
would say probably since.
I hate to say it, but since thefirst Trump administration,
there's been this slow declineof people trusting in science.
And I, for one, I have three.
(07:02):
Three siblings.
One is a food scientist.
My younger sister, Missy, I havetwo brothers that are chemical
engineers.
Like science is so difficult andit's so important for public
safety and public health.
I don't understand the Theythink that somebody's out to get
them.
Really the USDA's goal is tominimize, getting sick.
(07:24):
So that's what theserecommendations are for.
It's not to control you, it'sjust to, to try to help you not
get botulism.
jenny_1_09-18-2025_11495 (07:31):
Right.
anna_1_09-18-2025_124957 (07:32):
And I don't have a conspiracy theory
about that.
jenny_1_09-18-2025_114957 (07:36):
And I think that we have listeners who
vote both ways.
I bet we have.
I wish we could take a poll.
I bet we have people who voteboth ways, and we welcome all of
you.
We want everyone to feel safeand happy to can, like we want
all of you, I do not think thereis any kind of logical or
factual connection between FDAsuggestions.
(07:56):
Basically these arerecommendations based on just
simple stuff.
It's a measurement of whattemperature it has to be to kill
a bacteria, right?
That seems so basic and youcanning safely.
I just don't see any connectionto that recommendation and
politics, and frankly, if the, Ilove the follow the money line,
(08:17):
who could be making money off ofthis?
Nobody, no one's making moneyoff of any canning,
anna_1_09-18-2025_124957 (08:21):
In fact, it costs so much money to
create a consistently testedrecipe for canning.
jenny_1_09-18-2025_114957 (08:28):
Yeah.
anna_1_09-18-2025_124 (08:29):
extension offices or universities that are
tied to an extension office.
That's why we don't have a tonof.
Canning recipes,
jenny_1_09-18-2025_114957 (08:37):
Yeah.
anna_1_09-18-2025_124957 (08:37):
any canning recipe you can think of,
there's a reason.
They go through a lot of trials,making sure that the heat
penetration is good, making surethat the bacteria load is low.
Just so many things that go intoit You can say follow the money,
but there's no money in it.
jenny_1_09-18-2025_114957 (08:52):
I just don't think that there's in
any kind of reason for that tobe a thing that is being
controlled.
I just do not personally see it.
And I just I'm an Englishteacher, right?
So just keeping up on likethings that students can write
research paper about is likesomething I think about between
eight and nine every morningwhen I teach my college class.
And food waste is now, Ibelieve, estimated to be 50% of
(09:16):
the food that's grown ends up inthe landfill.
And that has gone up from 30%when I started teaching.
And I just think.
At this time, the thing that youcan do, or one thing that you
can do that feels good, thathelps our world be a better
place, that is good for yourfamily, is good for your bodies,
is learning to preserve food.
(09:37):
And there's no money in mesaying this, Anna and I, believe
it or not are not countingstacks of money for making this
podcast.
I know.
anna_1_09-18-2025_124957 (09:45):
$0.
jenny_1_09-18-2025_114957 (09:47):
Yeah.
We do.
We make a, it costs us money.
In fact, it costs us money.
It costs a lot of times.
anna_1_09-18-2025_124957 (09:52):
Oh yeah.
jenny_1_09-18-2025_114957 (09:53):
Yeah, especially just learning that
about the food waste, how it'sjust getting worse, food waste,
there's more of it going towaste that it just seems so
troubling.
And the thing that we can teachall of you is not to distrust
these very basic.
Directions.
It just seems so unconspiratorial.
You learn these simple thingsand start preserving your own
(10:14):
food and then just eliminatefood going in the garbage.
That feels like an act ofresistance, no matter which way
you vote, no matter which flagyou have flying outside your
door.
I think that's the message thatwe, it was just so funny that we
saw that this morning.
We didn't have an episode topicplanned to record, and we saw
that, and I was like, oh, therewe go.
That's how we're gonna end theseason.
Just empowering you guys.
(10:34):
To follow tested recipes.
There's tons of great ones.
Okay.
Ignore the crazy common sectionsor chime in, depending on how
much time you wanna spend withyour thumbs going today.
And just learn how to preservefood and love it.
And learn to love it the wayAnna and I do.
anna_1_09-18-2025_124957 (10:52):
Yeah.
In fact, I'm so excited.
Tonight I'm going to a farm toglean
jenny_1_09-18-2025_114957 (10:57):
Oh.
anna_1_09-18-2025_124957 (10:57):
Roma tomatoes, and this is perfect
because I actually love I knowJenny likes sauce, right?
Like you make a
jenny_1_09-18-2025_1149 (11:05):
Mm-hmm.
Mm-hmm.
Yes.
Mm-hmm.
anna_1_09-18-2025_124957 (11:16):
I love adding it to soups and stews in
the winter.
I just can't get enough of it.
so I will be washing my Romatomatoes, putting them in big
gallon That's my favorite way topeel tomatoes.
And then when I'm ready to makewhatever I make, I take it out
and let them thaw and the skinslip right off.
(11:37):
we had a whole episode talkingabout tomato
jenny_1_09-18-2025_1149 (11:39):
Mm-hmm.
anna_1_09-18-2025_124957 (11:40):
Our favorite way to, to process, but
there was a recommended articlefrom.
Iowa State University extension,it's, we can link it in the show
notes, but it's called RemoveTomato Skins Before Preserving.
And it really highlights andtalks about why you should do
that.
So it says, removing tomatoskins prior to preservation is
(12:02):
an important step.
Most tested recipes for tomatoproducts were and tested with
skins.
Removed.
Therefore, the processing timeis based on peeled tomato.
Unless stated otherwise, skinsmay interfere with the necessary
uniform heat penetration in thecanning process, resulting in
under processing and an unsafeproduct.
Number two, the skins of fruitsand vegetables are sources of
(12:25):
bacteria, yeast, and mold.
Some of these contaminants areremoved when produce is washed
with cool water.
But removing it all isimpossible.
The bacterial load is reduced bypeeling or slipping the skins
resulting in a safer finalproduct.
and we've talked about thisbefore.
jenny_1_09-18-2025_114957 (12:42):
Yeah.
anna_1_09-18-2025_124957 (12:43):
grows and is very abundant in soil.
So know, you may be watering andyour soil is splashing up onto
your tomatoes, and it's reallyimportant to not only wash them,
but also remove the skins beforeyou make it into canned product.
Number three, the texture of theskin may be undesirable in the
finished product.
(13:03):
Tomato skins do not break downwell, often leaving chewy bits
in the product.
Okay, last but not least, theflavonols in tomato skin impart
a bitter taste.
So those are the four thingsthat they talk about.
jenny_1_09-18-2025_114957 (13:17):
So we would be remiss or I would be if
I, we didn't talk about the factthat.
Anna and I both have had expertsshare with us that it was okay
to blend tomato skins, but wehave to be forthcoming and say
we cannot find that publishedanywhere.
that is a hard distinction or ahard thing for us to give you a
black and white answer on.
And we'd love to give you blackand white answers.
(13:38):
And after, we read the article,we talked about it, we looked at
other articles, and I feelcomfortable saying, I think that
we both separately by twodifferent sources, were told
that was okay because we wereblending the skins into
minuscule bits.
I'm not a food scientist.
I don't have any science degree.
I'm have a, an English degree.
We're trying to reconcile forour own canning purposes.
(14:01):
And I think where we will landfor this podcast is we're gonna
tell you to follow a testedrecipe.
So if your recipe says for wholetomatoes or crushed tomato, your
tomato product, then just dowhat the recipe says.
If it says peel and peel, Wejust, we think that the reason
we were told this was becausewhen we asked it, it was
specifically about blending thetomato, and that is assumed to
(14:24):
be in part with acidifying, thetomato product, which would
further prohibit the botulismtoxin from developing and
coupled with processing for thecorrect amount of time for your
elevation.
So it's a multi-layered approachagainst food poisoning.
Follow a tested recipe.
anna_1_09-18-2025_124957 (14:41):
Yeah, was, I put a reel out on
Instagram.
I'll just be totally honest.
And I had not taken the skinoff.
I had just made a crushed tomatoproduct and my friend was like,
oh, it looks like you didn'ttake the
jenny_1_09-18-2025_1149 (14:54):
Mm-hmm.
anna_1_09-18-2025_124957 (14:54):
And I said yeah, I, I had this person
tell me that it was totally safeas long as you washed it really
well.
And then I said, but let medouble check.
And that's when I reached out tothe USU extension office and.
And they sent me this lengthyarticle and then a few other
things that said, no, you reallyshould be peeling your tomatoes
for that type of product.
And I would just mirror whatJenny says and just what our
(15:18):
tested recipes are saying, whichis to peel your tomatoes.
so I apologize if I led anyoneastray.
That was not my
jenny_1_09-18-2025_114957 (15:26):
Well,
anna_1_09-18-2025_124957 (15:27):
at all.
So here to It right.
jenny_1_09-18-2025_114957 (15:31):
I think that we still are unclear
as to why Anna and I were bothtold separately.
This, and I think that we justdon't have quite the answer and
I, so I don't feel comfortablesaying we've let anyone,
anywhere necessarily on thatpoint, because I think we don't
have an answer as to why we weretold that do if the answer is,
oh, we've done more testing andnow we know, oh, can't do that,
(15:53):
then that's the answer and wewill all do better going
forward.
But given that we both were toldthat separately.
I feel like there's just somepiece of the information puzzle
that we don't have on that.
Can you blend the skinsquestion, but I would say if you
feel
anna_1_09-18-2025_124957 (16:11):
Yeah.
jenny_1_09-18-2025_114957 (16:12):
or maybe listeners out there have
asked a cooperative extensionand they were also told blending
was fine, so that's possible.
Okay.
Then I would just remind againthe importance of acidifying
your tomato products andprocessing the correct amount of
time.
Because it is a multi-prongedapproach to food safety that you
wanna be implementing?
anna_1_09-18-2025_124957 (16:33):
So earlier I was talking about
freezing my
jenny_1_09-18-2025_114957 (16:36):
Yes.
anna_1_09-18-2025_124957 (16:36):
and then as they thaw, you slip the
skins.
There is a section in this IowaState Extension Article that
says.
Canning frozen tomatoes, wholeor quartered is not recommended.
Frozen tomatoes pack tighterinto jars changing the way heat
transfer occurs inside the jars,which may result in under
processing and spoilage.
(16:57):
So you'll want to heat up yourfrozen tomatoes when you make
them.
I cannot imagine canning afrozen tomato, but.
jenny_1_09-18-2025_11495 (17:05):
That's what I wanna be super clear
about.
So it can have been frozen.
But it can't still be frozen.
Can't still be cold.
When you put it in the jar, itneeds to be defrosted.
I know, but then also you mightthink oh, I'm just gonna plop
these cold buggers into the jar.
And on on my way, I go, you arejumping in, if this is your very
(17:26):
first episode.
You're thinking should I peelthem or should I not?
You should peel if your recipesays to peel and you should.
I would freeze'em first, justbecause it's so easy to peel
them that way.
Wouldn't you think so, Anna?
anna_1_09-18-2025_1 (17:39):
Absolutely.
this is an interesting topic.
it's something that is easilyaside by people who don't wanna
listen to the USDArecommendations, but we're here
to.
Once again, reaffirm thatscience is real and it's
important
jenny_1_09-18-2025_114957 (17:54):
Yeah.
anna_1_09-18-2025_124957 (17:55):
use tested recipes, especially for
something like tomatoes, becausethey do fall
jenny_1_09-18-2025_114957 (18:00):
Yes.
anna_1_09-18-2025_124957 (18:00):
that 4.6 pH line, Either just above
or maybe slightly below.
And it's really important thatwe do it right with our tomato
products.
jenny_1_09-18-2025_114957 (18:10):
I also thought about with this
tomato the set of reasons, withthe dice being too dense.
I also wanted to just mention, Ibelieve we have an episode about
this, about canning pumpkinsince this episode will come out
in the fall.
Definitely listen to our episodeabout tanning pumpkin because
the reasons for the fact thatcanning pumpkin is not safe at
home with any method is thesame.
(18:32):
It's about heat penetration andyou actually can diced pumpkin,
but it ends up pretty mushy.
anna_1_09-18-2025_124957 (18:40):
Yeah.
Like one inch
jenny_1_09-18-2025_114957 (18:41):
Yeah not diced chunks.
So you CanCan one is chunks ofpumpkin, but the reasoning is
still is very similar.
You don't want that product toget too dense, that the heat
can't penetrate.
anna_1_09-18-2025_124957 (18:53):
I think that's perfect because
there are a lot of people thatare like, oh, I'm making pumpkin
butter,
jenny_1_09-18-2025_114957 (18:59):
yeah,
anna_1_09-18-2025_124957 (19:00):
I'm making pumpkin puree and canning
it, and it's oh no.
Not
jenny_1_09-18-2025_114957 (19:06):
Yeah.
Just if you have things likethat.
If you're in the kitchen andyou're doing something or you're
with a friend or whatever andyou don't feel like you can
research it right then, oryou're unsure or you don't have
a recipe in front of you, youcan freeze so many things.
Freeze the pumpkin butter.
Don't remember why.
You don't have to know anythingother than just leave it up
headspace so that it can expand.
(19:27):
That's all you have to know andso many things like that
anna_1_09-18-2025_124957 (19:30):
Right.
jenny_1_09-18-2025_11495 (19:30):
freeze very well.
So if I had a bumper crop of,pumpkins to preserve.
I wouldn't fool with a riskycanning and can some mush
together?
No way.
I would freeze it.
Absolutely.
anna_1_09-18-2025_124957 (19:40):
Yeah, I'm with you.
It is a little bit confusingthough, right?
Make pear butter, we
jenny_1_09-18-2025_114957 (19:45):
Yeah.
anna_1_09-18-2025_12495 (19:46):
butter.
But pumpkin butter is just too
jenny_1_09-18-2025_114957 (19:50):
Yeah.
anna_1_09-18-2025_124957 (19:50):
It's too dense.
They've done the studies on it,they've tested it, and it's just
not recommended for homecanning.
jenny_1_09-18-2025_114957 (19:56):
Yes.
anna_1_09-18-2025_124957 (19:56):
for commercial, but not home
jenny_1_09-18-2025_114957 (19:59):
Yes.
But even with that, they say youcan do the pumpkin cubes.
So again, if we're gonna circleback to the thing we started
with is how is that anexhibition of control by the
government over my, what I do inmy kitchen?
I just don't see that it is, Ithink it is keeping people safe
from foodborne illness.
Do you wanna talk about whatwe're gonna do this winter,
Anna?
What are we canning over thewinter?
anna_1_09-18-2025_124957 (20:20):
I have started already on my journey,
another journey.
I'm doing that same Christmasmarket.
I don't know if I.
Temporarily lost my sanity, butI said yes, and I'm going to do
it again.
And I've started already.
I have a freezer full of fruitand I am cooking away about
(20:41):
every day.
I do probably between two tofive batches say,
jenny_1_09-18-2025_114957 (20:47):
Gosh.
anna_1_09-18-2025_124957 (20:48):
Is what I'm cooking.
So Oh okay, so this year I'mdoing something a little
different.
I'm doing naughty jams, whichare spicy jams and nice jams,
and my nice jams.
I'm doing in half pints.
And then my naughty jams thatare
jenny_1_09-18-2025_114957 (21:03):
Oh,
anna_1_09-18-2025_124957 (21:03):
in four
jenny_1_09-18-2025_114957 (21:04):
so smart.
anna_1_09-18-2025_124957 (21:06):
So one batch of the four ounce jars is
a dozen, and then half of thatis half pints.
I get six jars out of a batch ofhalf pints.
jenny_1_09-18-2025_114957 (21:15):
About how many jars do you plan to
take to this Christmas market?
anna_1_09-18-2025_124957 (21:19):
I'm shooting for 2000.
I'm not sure if I'll make it.
I know, even saying it soundsinsane.
I'm also doing the 12 Jams ofChristmas.
jenny_1_09-18-2025_114 (21:33):
Amazing.
anna_1_09-18-2025_124957 (21:33):
got an order from a business this year,
so I'm making 25 for a businessand then I am making the other
35.
I did a pre-order sale and Isold.
I wanna say 20, so
jenny_1_09-18-2025_114 (21:48):
Amazing.
anna_1_09-18-2025_124957 (21:49):
I have some left, but I'll keep those
aside probably for like familyand friends, the extra ones that
I have.
jenny_1_09-18-2025_114957 (21:55):
Where and when is this
anna_1_09-18-2025_124957 (21:57):
It is called the Chris Kindle Market
in Salt Lake City, Utah.
At this is the place HeritagePark.
It's this really big park thathas, animals and old buildings.
It was founded by Brigham Young,really early on in the church's
history.
It's like where he came over thevalley and said, this is the
(22:18):
place where we wanna settle.
but it's up on the hill and it'sreally beautiful and there's
farming and all kinds of things.
They have a metal shop.
They do reenacting of.
Old timey things.
That will be, oh, I wanna sayit's the first week in December,
so it's a Wednesday throughSaturday events.
So it's four days.
jenny_1_09-18-2025_114 (22:38):
Amazing.
I admire you and I think thatour audience will be able to
learn a lot from you in thecoming season, and hopefully
we'll have a little, superspecial thing for some of our
listeners who really wanna learnhow Anna does.
This incredible production ofmore than 2000 jars of jam.
So stay tuned for that.
Dear listeners.
anna_1_09-18-2025_124957 (22:58):
if you're interested in what I do
and how I make money sellingjams and jellies, we, are going
to be talking about that thiswinter and putting together like
a series, to help people.
Cut some of the corners.
That took me a while to figureout.
jenny_1_09-18-2025_114957 (23:13):
Stay tuned for that you guys.
Anna's winter feels veryexciting.
Mine feels a little bit mundane,but I'm very much looking
forward to it.
I have been canning batch afterbatch of marinara sauce, so
that's a tomato sauce with meat.
And I've done sausage in it andlike ground beef, and I've
canned it in a variety of jarsizes which started out as like
(23:35):
a, just a, oh, whoops.
I don't have quite the rightsize jars, but I realized a one
cup.
Is about the right amount for asmall pizza or for just on top
of some breadsticks So I'mtrying to get strategic with my
pantry planning
anna_1_09-18-2025_124957 (23:49):
Nice.
jenny_1_09-18-2025_114957 (23:50):
and can all the tomatoes that I can
get my hands on and I alsopulled out some dried beans.
I need to, can pressure, cansome dried beans.
Anna mentioned I'm in sports mommode, which is, this is my first
year of really sports mom in it.
It's great.
It's just hard, a little hard tocontinue.
It's hard to continue to have
anna_1_09-18-2025_124957 (24:11):
Yeah.
jenny_1_09-18-2025_114957 (24:11):
food that I made home-cooked food hot
at the right time or at thetimes that I'm normally am home
to do it.
So I am leaning pretty heavilyon.
Thinking ahead via pressurecanning so that I'm able to do
that because I bet I'll have alittle bit of a winter break and
then it'll ramp back up withsome spring sports for both of
(24:32):
my kids.
it's a wonderful time and I knoweveryone will say just enjoy it
'cause it goes so fast and I'mtrying to enjoy it, but I'm
definitely trying to, now thatmy kitchen and home Reno is
about done, I'm able to thinkabout planning ahead and you
know what?
I have not canned anything of asI have canned.
One batch I think of Jam becausewe don't go through it very
(24:53):
fast.
And it is, it bums me outbecause it feels so nostalgic
and I do love to have it on handand I love to make it, and I
love to eat it.
But as a family, we do not gothrough jam very quickly and it
just eats up valuable cabinetspace.
So I haven't done a whole lot.
I picked Blackberries a lot thelast couple weeks.
And froze them.
I planned to bake with them,bake them in muffins.
(25:13):
But I just, I almost canned abatch of jam and I was like, why
is this gonna get eaten?
And I didn't, which was sad, butalso that's reality.
anna_1_09-18-2025_124957 (25:20):
I'm there with you.
Even though I have a jam
jenny_1_09-18-2025_114957 (25:23):
Yeah.
anna_1_09-18-2025_124957 (25:23):
eat a ton of jam and a lot of times
with my jam, I'll have likemaybe a half jar or a quarter
jar that I put in the fridge,and I can't even tell you like
the full top shelf of my fridgeis just
jenny_1_09-18-2025_114957 (25:37):
Spit and Bob's little baby jams.
anna_1_09-18-2025_124957 (25:39):
to call my kids, my two kids that
have now moved out and say, doyou guys need any jam?
And they're like yeah, but we'restill going through the ones you
gave us last time.
we just don't go through as muchjam.
It's weird.
There's only three of us livingin the house now,
jenny_1_09-18-2025_114957 (25:54):
Yeah.
anna_1_09-18-2025_124957 (25:54):
we just don't eat as much jam.
the transition
jenny_1_09-18-2025_114957 (25:57):
yeah,
anna_1_09-18-2025_124957 (25:58):
goes through.
jenny_1_09-18-2025_114957 (25:58):
like older adults I feel like have
far more fruit based favoritefoods because it was just more
common to get your sweetness orthat sweet thing you wanna eat
from fruit.
And now we have such readyaccess to.
anna_1_09-18-2025_124957 (26:15):
Yeah.
jenny_1_09-18-2025_11 (26:15):
Chocolate and other sweet things like my
father-in-law loves peach,cobbler jam.
It feels like old fashioned.
And I think it was because thatsource of sweetness was very
dependent on fruit, 50 somethingyears ago and now we just don't
hanker for something sweet inthe fruit category the way we
used to, but that's probably atopic for another day.
anna_1_09-18-2025_124957 (26:36):
It definitely could be.
jenny_1_09-18-2025_114957 (26:37):
Yeah.
anna_1_09-18-2025_124957 (26:38):
Dear listeners, we're so glad you
joined us for season three.
We hope that you enjoyed theepisodes that we gave you, and
if you have ideas for episodes,feel free to email us at
Perfectly Preservedpodcast@gmail.com.
We love hearing from you.
We love to hear your wins.
Reach out to us.
Jenny's at the domesticwildflower on Instagram and I am
Smart Home canning.
(26:59):
I can't tell you how happy itmakes me when you tag me in like
your pantry pictures of likerows of jars or even just your
countertop.
Like I love seeing you guys,just killing it with canning.
So good job
jenny_1_09-18-2025_114957 (27:13):
it's the best compliment in the
world.
maybe I was a little ranty.
I'm the only ranty one here atthe beginning, but I just, we,
anna_1_09-18-2025_124957 (27:20):
of us, come
jenny_1_09-18-2025_114957 (27:20):
yeah, we just really love every one of
you all are welcome here.
We love encouraging everyone tolearn about food preservation
because it really can be.
So much fun, so delicious,helpful.
It's like a way to plan ahead,cook ahead.
It just is our favorite thing totalk about.
And you'll hear from us thefirst Wednesday of May, 2026 is
(27:43):
May 6th.
So you'll hear from us
anna_1_09-18-2025_124957 (27:45):
You.
jenny_1_09-18-2025_114957 (27:45):
If not before.
If not before we, we'll put alittle bonus guy before that to
ring you back in.
Until then, thank you so muchfor a wonderful season, and we
can't wait to share one, if nota little bit more than one
season with you next year.
See you in May.
Everybody.
anna_1_09-18-2025_124957 (28:00):
Bye guys.
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