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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.

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