Jenny Gomes

Fall is in the air and fresh apples are calling your name! On this week’s episode of the Perfectly Preserved Podcast, we discuss all there is to know about preserving apples so you can enjoy them from fall through summer. 

We share our suggestions for how to preserve apples in various ways, from canned applesauce and apple juice, to dehydrated apple rings and apple fruit leather. You’ll also learn why Clear Jel is a must-have ingredient for perfect canned apple pie filling and how to pretreat apples to avoid oxidation and keep them looking delicious. 

Tune in to learn more about how you can preserve apples and savor their delicious flavors in every way! 

Want to learn more about dehydrating? We have you covered! Listen to our episode, Dehydrating 101
Thanks for listening! Find the links and resources mentioned in today’s episode in the show notes below. Send your food preservation questions to perfectlypreservedpodcast@gmail.com

Join Anna and Jenny on Instagram to connect and learn more.

If canning salsa is on your list for this season, then this is an episode you don’t want to miss. On this week’s episode of the Perfectly Preserved Podcast, we discuss all things salsa to help you successfully can great shelf-stable homemade salsa. 

We cover why you need to be mindful of using safe tested recipes when it comes to salsa. This includes how tomatoes aren’t high in acid as most people think and what added ingredients you need to safely water bath can tomato salsa. We share our favorite salsa recipes, including Jenny’s tomatillo salsa and Anna’s cooked tomato salsa. You’ll also learn how to enhance the flavor of salsa without reducing acidity and alternative methods for preserving salsa if you want to veer from a tested recipe. 

Allow this episode to be your guide as you preserve tasty salsa to enjoy year round!

Thanks for listening! Find the links and resources mentioned in today’s episode in the show notes below. Send your food preservation questions to perfectlypreservedpodcast@gmail.com

Join Anna and Jenny on Instagram to connect and learn more.

You’ll find Anna’s Tomato Basics Course and more at smarthomecanning.com and Jenny’s free acidity chart at thedomesticwildflower.com

Wondering how to tell fact from fiction when it comes to food preservation advice? On this week’s episode of the Perfectly Preserved Podcast, we discuss the safety concerns around the recommendation to reduce the amount of water in a water bath so that the water doesn’t cover jars during processing. This poor advice comes with claims that it will reduce siphoning. We’re here to set the record straight!

We take time to discuss the four things that can cause siphoning in canning and share our best tips for reducing siphoning safely. You’ll leave this episode knowing why you should avoid packing raw foods, how to minimize temperature fluctuation during processing, the best process for removing your jars from processing, and why following the recommended headspace in a recipe is important. We also equip you with the knowledge of what to do if siphoning occurs during processing. 

This episode is a tale of caution not to follow everything you come across on social media! We love being your guides for safe canning practices.

Thanks for listening! Find the links and resources mentioned in today’s episode in the show notes below. Send your food preservation questions to perfectlypreservedpodcast@gmail.com

Join Anna and Jenny on Instagram to connect and learn more.

If you want to ensure safe food preservation in your kitchen, this is an episode you don’t want to miss. On this week’s episode of the Perfectly Preserved Podcast, we are talking about major and minor common canning mistakes that every canner should be aware of.

We’ll dive into the major canning mistakes that can have dangerous consequences, such as making up your own canning recipe and adding extra starch or thickener to a recipe. We’ll explain why these mistakes can lead to undercooking and the growth of harmful bacteria. We’ll also cover the minor canning mistakes that you should be aware of, including using reusing canning lids and allowing jars to cool too slowly. 

Avoid putting your health, time, and delicious food on the line by following recommended canning practices! 

Our source for this episode is this article by  Kathleen Riggs, a family and consumer sciences professor at Utah State University. 

Thanks for listening!  Find the links and resources mentioned in today’s episode in the show notes below. Send your food preservation questions to perfectlypreservedpodcast@gmail.com

Join Anna and Jenny on Instagram to connect and learn more.

On this week’s episode, the Perfectly Preserved Podcast turns one! Tune in to celebrate with us as we reflect on the past year, share our most-loved episodes, and give fun personal updates.

We highlight our top episodes as a reminder to listen or re-listen!

Jenny’s favorite episode- How to Make and Can Applesauce
Anna’s favorite episode- Anna’s Cottage Food License Advice for Canners

Our top three episodes according to YOU:

Preserving Food to Save Money
How to Can Tomatoes
How to Plan Your Garden for Canning Season

You’ll also hear how each of our canning seasons are going and information on our free anniversary canning class offerings!

Join us on Instagram for our free Dill Pickle class on Thursday, September 14th 9:00 am PST, 10:00 am MST, 11:00 CST, and 12:00 pm EST

For the next 24 hours-

Join Anna’s email list at smarthomecanning.com to recieve her Pickled Veggies Course for free

Access Jenny’s Steam Canning Course for free at startcanning.com with code POD100

Thanks for listening and being a part of our community! Send your food preservation questions to perfectlypreservedpodcast@gmail.com

Join Anna and Jenny on Instagram to connect and learn more.