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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.

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In this episode, we are diving into this unique pectin, Pomona’s Pectin. It works in a way that is slightly different from other pectins and it is ideal for those who have a corn allergy as it has no corn. It is a really high quality product and this episode explains in detail how to use it and the results we’ve gotten from it.

Get Pomona’s Pectin here:

Listen to this episode for all about other kinds of pectin. This episode shares our best tips for perfect jams and jellies.

In this episode of the Perfectly Preserved Podcast we are diving into steaming juice and canning juice. Listen to learn our best tips for how to steam juice and then preserve it. Here’s the steam juicer I love.

In this post, Master Food Preserver Anna Cash shares her expertise as a fair judge and gives listeners her best tips for how to enter in the county fair and win. She goes over types of recipes, how to shine using an approved recipe, appearance, whether or not judges taste test, and tons more. Her best tip is to involve your kids in the process.