Jenny Gomes

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.

Have you ever felt defeated by a canning mistake? On this week’s episode of the Perfectly Preserved Podcast, we share mistakes we’ve made and big time influencers have made in food preservation.

We’ve done or seen it all, and are here to educate you so you don’t have to encounter these canning mistakes on your own. You’ll learn from our own mistakes why the open kettle canning is too easy to be safe, why you need a rack to water bath can and what to do if your lids don’t seal. We also cover shocking mistakes prominent people in the culinary world have made, which include water bath canning seafood and using moldy jam…gasp!

Mistakes are bound to happen, this episode shows how to learn from them and keep on preserving! 

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.

Are you one of the many who doesn’t know much about apricots? On this week’s episode of the Perfectly Preserved Podcast, we share how to preserve apricots and make the most of this under-recognized fruit. 

We cover the variety of preserves you can make from apricots and what makes themone of our favorite fruits. Anna offers solutions for apricots’ low pectin content that will give you perfectly set apricot jam and her strategies for making the most of apricots when they are abundant. You’ll also learn about apricot fruit leather and how to use vanilla bean paste in preserves. 

It’s time to seek out some apricots and give preserving them a try! 

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 a quick and easy preserve that will brighten up your summer? On this week’s episode of the Perfectly Preserved Podcast, we discuss how to make refrigerator or quick pickles.

We cover how refrigerator pickles differ from water-bath canned pickles, the variety of vegetables that work for quick processing, and what makes it such a great option for preserving. Anna walks through how to make brine for refrigerator pickles, how to pack jars, and tips for keeping your pickles fresh in the refrigerator. 

Quick pickles make for delicious and carefree preserving. Try them out today! 

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.