Podcast

And What To Do Instead

In this episode, we are diving into the common canning mistakes people make and what you can do instead. We also give each method a grade to give you a sense of risk inherent in each method. The riskier the method, the lower the grade.

We explored open kettle & upside down “canning” methods, which get a C- grade if the recipe is high in acid.

We chatted about the dishwasher process method which gets a C- grade if the recipe is high acid and we explain in detail why this one won’t get a good grade.

We discuss oven canning, both “wet” and “dry”, and this method gets a C- for high acid recipes and an F for low acid recipes.

We talked about the water bath canning of low acid recipes and explain in detail why this method gets an F grade from us, no matter what.

Finally we shared about paraffin wax seals and we’d grade this a D+.

To learn more about safe canning practices, sign up for my Free Canning Basics Course!

To learn more about acid and the role it plays in safe home canning, check out Episode 3!

To learn more about safe home canning, sign up for my Free Canning Basics Course here!

In this episode we dive deep into the spreadable, delectable ingredient that makes jam and jelly so perfect for a PB&J, and so excellent on toast: pectin. 

Pectin is a naturally occurring substance found in apple cores, fruit seeds, citrus pith, and more. It can be added to jams and jellies by using commercially prepared powdered or liquid pectin or by using these natural sources. 

Using commercial pectin requires you to use the recipe provided on the box for the best results. 

Get powdered pectin (usually added at the beginning of the cooking process) here

Get liquid pectin (usually added at the end of the cooking time) here

Try naturally derived Pomona’s Pectin here.

Pectin works with sugar and citric acid to give your jam and jelly structure, much like gelatin does in animal bodies (do not use gelatin in canning recipes, by the way). 

ClearJel is a wonderful, canning safe thickener that is invaluable in canning pie fillings. It isn’t a pectin, but it does a great job of thickening. Do not use regular cornstarch in canning. Get ClearJel here. 

In this episode we share our best recipes for a new canner to try, and the recipes we would skip until you’re a little more comfortable with canning. 

Our number one pick of a recipe that is perfect for beginners is raspberry jam. You can get the recipe here.

Raspberry jam is ideal because it is high in pectin, cooks really quickly, and it is very easy to be successful. 

Applesauce is another great recipe for beginners. It takes a little bit of time to cook, but it is an easy win. It is a great recipe you can add flavorings to like spice, vanilla, maple syrup, etc. 

Pickles can be easy because they can be packed into jars quickly, and with a good recipe, they can be a family favorite. Here’s 3 great recipes to try.

Not as easy are peaches. Peaches can lose their natural pectin rather quickly when over ripe, they are prone to siphoning when canned in halves, and can float. Fruit float is something that is harmless, a little unsightly, but causes new canners to sometimes panic. 

Also more difficult for new canners are recipes like salsa. This is because of the time it takes to cut and prepare the various ingredients, and because a new canner may not know that a tomato recipe needs the addition of an acidifying ingredient like citric acid. Learn more about this in Episode 3. 

About your hosts, Jenny Gomes (that’s me!) and Anna Cash

In this episode, you’ll hear the story behind Jenny and Anna, your hosts, how they got started canning and how they became friends!

Jenny Gomes learned about canning from her mom and grandmother where they lived on a cattle ranch at the top of California. She learned how to can as an adult when she was pregnant with her first child 10 years ago and has been canning ever since. She took the Master Preserver course in Utah with Anna as her mentor in the summer of 2021. She blogs at www.thedomesticwildflower.com and is most active on Instagram @thedomesticwildflower 

Anna grew up in rural Alaska surrounded by nine siblings and a whole lot of wildlife. Her childhood was spent swimming in the nearby lake, foraging for berries, and helping to preserve salmon with her family. It wasn’t until she moved to northern Utah that she really caught the bug for preserving food.

After completing the master Food Preserver Class in 2018, she felt a pressing need to share. She started smart home Canning in 2019 teaching classes locally and sharing information online. You can find her at @Smarthomecanning on Instagram and on her website smarthomecanning.com where she has events, classes, and retreats to learn food preserving. 

You’re on my blog right now- click around to find amazing canning recipes, free courses, and more!

Are you following me on social media? I’m most active on Instagram @thedomesticwildflower

Find Anna at www.smarthomecanning.com and follow her on Instagram @smarthomecanning

Join my Free Canning Basics Course here to learn more about canning!

In this episode, The Canning Process, we will teach you the canning process, what happens when, and how to do it correctly! 

The canning process includes preparing your preserves, putting them into warm or hot jars, putting on a lid, and submerging them in a hot water bath or a steam bath (via a steam canner). Then, once the water is boiling again OR once steam has filled the steam canner and the dial indicates the processing is “ready”, every canning recipes has a processing time that must be followed. Don’t forget to add 5 minutes of processing time for every 1000 feet above sea level you are preserving. Download my free elevation adjustment printable here: 

Listen in to hear each step explained in detail. This is both a great refresher for those who have canned and excellent for those who have never canned before.

Anna mentions an excellent canning book, So Easy to Preserve, and we highly recommend it.