Jenny Gomes

Would your kids love digging into a jar of homemade fruit leather? On this week’s episode of the Perfectly Preserved Podcast, we share how to make fruit with a dehydrator.  

We cover the tools you need to make delicious fruit leather and what fruit ripeness works for fruit leather. You’ll hear why Anna adds citric acid to her fruit leather and which fruits she recommends cooking before pureeing. You’ll also learn how to know when your fruit leather is done in the dehydrator, how to store it, and unique fruit leather flavor combinations. 

Fruit leather is a simple form of food preservation with a delicious outcome. We hope your family loves it as much as ours do!

Listen to our episode on 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.

How can food preservation spice up your next barbeque? On this week’s episode of the Perfectly Preserved Podcast, we discuss food preservation that makes for delicious summer gatherings
We cover our favorite foods to preserve for a cookout, including canned pickles, quick pickles, and relish. Jenny shares how to can ketchup that beats any store-bought version, and Anna shares why pickled vegetables are the perfect pairing for any barbeque. You’ll also learn how versatile canned beans and pie fillings are for simple side dishes and impressive desserts. 
Having these canned items in your pantry makes for easy additions to your barbeque spread that will keep everyone coming back for more!
Send your food preservation questions to perfectlypreservedpodcast@gmail.com

Who doesn’t want to pair a productive skill with relaxation? On this week’s episode of the Perfectly Preserved Podcast, we share how to make food preservation a relaxing experience.
We cover why food preservation used to be a stressful experience and how you can make it fun and relaxing in your own home today. You’ll learn why we think repetition is the key, how to organize your canning supplies, and how to get creative with flavors. We also share every little detail of how we make our canning sessions relaxing. This includes how to make batches manageable, how we set the mood, and our best advice for time management. 
We’ve had our share of stressful moments preserving in the kitchen. We hope our wisdom allows you to make your experiences relaxing and fun!
Relax with Anna’s canning playlist on Spotify! https://open.spotify.com/playlist/5kXN4eEVcsGXxEgSMYzCKY?si=31a66873ee9643d8
The Smart Home Canning retreat is September 7-10 in Kamus, Utah. Learn more at Anna’s website!
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.

In this episode we are discussing how to know if you need to use pectin in your jams and jellies. In our research we found an awesome graphic by Kilner that we will share.

To learn more about pectin, listen to this episode all about pectin, and to this episode all about our very best tips for great jams and jellies. This episode is all about a particular type of pectin called Pomona’s Pectin.

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In this podcast episode, we are diving into our best tips for getting comfortable with pressure canning. Pressure canning is something that many preservers feel nervous to begin but we have great ideas to help with feeling at ease while pressure canning. Listen for our best tips!

This is the pressure canner I use and love.