Jenny Gomes

Does the canning season leave you feeling overwhelmed? On this week’s episode of the Perfectly Preserved Podcast, we share our best canning hacks to can smarter, not harder.

We share how to take an inventory to plan your canning season, how to plan meals around your canning days and  how to efficiently manage prepping food before canning. We also discuss how appliances and kitchen gadgets can save you time and ways canning with friends or family benefits us all. Finally, we offer a reminder of how naming your reason for canning and pacing yourself make the whole experience more enjoyable. 

Banish overwhelm and plan for a successful canning season with these tips!

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.

What is the difference between jam and jelly, or preserves and marmalade? On this week’s episode of the Perfectly Preserved Podcast, we cover all types of fruit in jars to demystify what each is. From jam to jellies, conserves, and more, we’re here to save the day!

We discuss why jam has more fiber and nutrients compared to other fruit preserved in jars and what constitutes a high-quality jelly. You’ll hear why curd can be fussy to make, but is worth the effort and our favorite ways to use it. You’ll also learn how a fruit preserve is different from jams or jelly and what a fruit conserve is. But it doesn’t stop there! We clear the air on chutney, confit, and that ever so challenging marmalade.

We hope this episode clears up any confusion about various types of fruit preserved in jars! Let us know if you try any of these methods. We love to see what you’re making!

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.

Looking for answers to your burning canning questions? On this week’s episode of the Perfectly Preserved Podcast, we answer food preservation questions from listeners like you. 

Buckle up for an episode full of up-to-date safe canning advice of all kinds. Questions we address include:

• If fruit is coming in slowly, can you freeze it before processing as you collect enough to can?
• How to remedy jam that set too thick after processing
• How to make crunchy pickled peppers
• How big a bushel or a peck are
• Is dry canning safe?
• How to double stack in your canner
• What is salt preserving?
• Is the Presto pressure canner safe to use?
• Can you use lids from a new box of jars?

We love supporting our listeners through a fun and successful canning season! Feel free to send us your food preservation questions to Anna or Jenny on Instagram or to perfectlypreservedpodcast@gmail.com

Are you at a loss when it comes to canning on your smooth cooktop? On this week’s episode of the Perfectly Preserved Podcast, we share the ins and outs of preserving food on a smooth electric cooktop and what to look into before canning on your stove. 

We discuss the possible issues that can arise when preserving food on a smooth cooktop, such as weight, over heating, automatic shut offs, and scratching. We cover how to pick the best size and shape pot to can with your smooth-top stove along with some specific brand recommendations. You’ll also learn about alternative options such as cooking outdoors, canning with induction burners, and the Ball Freshtech Canning System. 

Don’t let your smooth cooktop keep you from preserving! Use this advice to keep on canning. 

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.

Do you pay attention to the acidity level on your vinegar bottles? On this week’s episode of the Perfectly Preserved Podcast, we cover recent changes in store-bought vinegar and how it impacts food preservation.

We discuss why acid is necessary for safe canning, the importance of using 5% acidity vinegar for canning, and which recipes rely on vinegar’s acidity. We also share why 4% or less acidity vinegar is making it onto grocery store shelves, why bottles labeled “pickling vinegar” are not safe for most canning recipes, and why we don’t recommend using homemade vinegars for canning.

We hope this episode helps you navigate the world of vinegar for safe and delicious home canning!

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.