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Perfectly Preserved Podcast Episode 22 Canning with Weck Jars

January 18, 2023 by Jenny Gomes Leave a Comment

Perfectly Preserved Podcast Episode 22 Canning with Weck Jars

In this episode we are excited to share our experience with the fashionable and functional Weck jars. We both canned with them and in this episode you’ll get our best tips for canning for success with them, and why you’d choose to invest in these jars. 

Weck jars are a German brand jar that has a two piece, reusable, glass and rubber lid. They are advantageous for several reasons because they are completely plastic free. The underside of a standard Ball-style canning lid has a white material that is marketed as BPA free but is not plain glass. The Weck jar lid is simply glass. For those who are especially interested in going plastic free, this makes the Weck an ideal canning jar. They use metal clips to secure the glass lid and separate flange to the jar. When water bath or steam canning, 2 clips is sufficient while pressure canning requires 3 clips arranged in a triangle around the lid. 

Weck jars are a bit more expensive than standard Ball-style canning jars, and they come in a wide variety of sizes, styles, and jar openings. This can be an advantage but also could be overwhelming for a beginner, potentially. They are sized using the metric system which can be challenging for Americans but that’s an easy enough shift to get used to, I think. 

Both of us loved using the Weck jars and plan to use them in the future. Not only are they beautiful, it wasn’t difficult to get used to the different lid system. When using a traditional water bath canning method, a silicone oven mitt (both protective and grippy) would be the best way to lift the hot, food-filled jar into the water. If you use a steam canner (check out this episode for more about super fast steam canning!) it is easy to lift the warm jars onto the steam canner rack and eliminates the need for a jar lifter. 

Overall, our review is overwhelmingly favorable. We loved using the Weck jars and know you will too! 

Perfectly Preserved Podcast Episode 22 Canning with Weck Jars

Filed Under: Podcast

Perfectly Preserved Podcast Episode 21 Cottage Food License

January 11, 2023 by Jenny Gomes Leave a Comment

How to get your cottage food license Perfectly Preserved Podcast episode 21

In today’s episode we are diving into the process Anna went through to be licensed to sell her amazing jams in person at farmer’s markets, craft fairs, etc. While your state may have a different path, this episode is valuable for anyone interested in exploring how to become legal in selling their canned goods. Listen to learn how you can too, the ins and outs, and all about Anna’s experience! 

How to get your cottage food license Perfectly Preserved Podcast episode 21

Filed Under: Podcast

The Perfectly Preserved Podcast

January 10, 2023 by Jenny Gomes Leave a Comment

In September of 2022, I asked my friend Anna of Smart Home Canning to co-host a podcast with me. We dove in and our canning and preserving podcast, Perfectly Preserved, releases an educational podcast episode once a week (on Wednesdays!) available wherever you listen to podcasts, or on our websites (known as ‘shownotes’). 

Podcasts are radio style shows hosted on the internet. You can listen on Apple podcasts, on my blog from your smart phone, tablet, or desktop computer (click here), on Spotify, or anywhere you get your podcasts. You can click on any episode topic that interests you, share it with a friend, and best of all, subscribe so you never miss an episode. 

Hosting a podcast was really the last thing Anna nor I needed to add to our very busy plates. We met online as canning friends (or, dare I say, canning influencers!) and then she hosted me in Ogden, Utah when I traveled to take the Master Food Preserver course. We affirmed that we were canning friends in real life as well as online. We kept in touch of course and shared back and forth the things we wished we could tell the new and experienced canners out there about saving time, canning safety, and best practices. 

We knew we wanted Perfectly Preserved to be all information and very little chit chat. You know the podcasts where one host says, “How was your weekend?” and the other host shares for several minutes all the details of the weekend when you as the listener are just trying to wait for the diatribe to be over get to the reason you clicked on the podcast in the first place? We didn’t want that. Each episode of the Perfectly Preserved Podcast hits the ground running. We dive into the topic for the day, sharing what we know as Master Preservers, or with a guest who is an expert in their field. We love food preservation and we want to share that love with our listeners. 

If you have food preservation questions or want to be on the show as an expert guest please email perfectlypreservedpodcast@gmail.com

We love answering questions on the episodes. 

We want to keep creating this free, fun resource for the world, but we need your help to do it. If you listen, there’s several ways you can help. You can:

  • Leave a rating and a written review. The reviews don’t have to be long but a quick written review really helps our show get seen by new eyes and thus listened to by new ears. 
  • Share the podcast with a friend. Share on social media (tag @thedomesticwildflower and @smarthomecanning on Instagram so both Anna and I will see it and say thank you!), share it by texting it to a friend, suggest it to pals at the farmers’ market, or if you dare, send it to a relative who needs some tested technique instruction in their lives (we are looking at you, Botulism Beckys!)

Here are some of our most recent episodes!

  • Perfectly Preserved How to Preserve Eggs
  • How to Save Money by Preserving Food
  • Perfectly Preserved Podcast Episode 29 How to Can Tomatoes
  • Perfectly Preserved Podcast Episode 28 How to Can Cucumber Pickles
  • Perfectly Preserved Podcast Episode 27 How to Safely Alter Canning Recipes

Filed Under: Can

Perfectly Preserved Podcast Episode 20 Canning for Charcuterie

January 4, 2023 by Jenny Gomes Leave a Comment

Canning for Charcuterie podcast image

In today’s episode we give you all the good ideas for canning for charcuterie and appetizers. Anna is a whiz at canning hot (and hotter!) pepper jellies and she gives great flavor combination suggestions in this episode.

We mention an awesome site for board inspiration, Ain’t too Proud to Meg. Check her out for amazing board ideas!

One tip from this episode is to can in small jars so the preserve is portable and easy to take to the location of the gathering.

Some of the recipe combinations for hot pepper jellies include: jalapeño jelly, cranberry jalapeño, apricot habanero, pineapple habanero, peach jalapeño, blackberry basil, apricot, strawberry rose, strawberry coconut, and more.

Get the dried pepper powder online here: The Sonoran Spice Company

A few pickles I love for charcuterie boards are the carrot pickles and the pickled pearl onions.

Canning for Charcuterie on the Perfectly Preserved Podcast episode 20

Filed Under: Podcast

Perfectly Preserved Podcast Episode 19 Fermenting with Stephanie Thurow

December 28, 2022 by Jenny Gomes Leave a Comment

On today’s episode we have expert fermentationist and homesteader Stephanie Thurow, author of several books on fermenting as our guest. She blogs at Minnesota From Scratch, and you can buy her books here. 

Fermentation is in some ways the art counterpoint to the science of canning. Fermentation is “done” on X day, rather than Y minute in canning. Fermentation uses the wild bacteria in the air on on veggies to make them easier to digest, to save money, and to recall fermented foods of yesteryear. It extends the life of fruits and veggies far beyond their natural shelf life. Fermentation uses simple tools and is an easy practice to begin today! 

Listen to the episode for step by step directions for how to get started making sauerkraut, common mistakes to avoid, and more! 

Filed Under: Podcast

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Start Canning Course | The Domestic Wildflower click to read this super helpful list of resources, tools, and gift ideas for the homemade and handmade enthusiast in your life!
This video course will invite you into my kitchen to watch me can a wide variety of recipes and use several beginner friendly techniques. It is the perfect course if you want to learn but have no idea where to start; even if you've never boiled a pot of water! Learn how you will know you are doing it right, safety best practices, simple recipes that are foolproof and guaranteed to impress, and skills to apply to any recipe.

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Shrubology: Refreshing Homemade Fruit and Vinegar Syrups for Cocktails
Make easy, no-cook fruit & vinegar syrups for cocktails & mocktails! This ebook shares crowd pleasing recipes and simple to understand ratios so you can make a shrub on your countertop any time- without a recipe. Dive into these Prohibition Era drinks today!

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