With apples in abundance, it’s time to make the most of them by using every last drop. On this week’s episode of Perfectly Preserved, we discuss how to make and preserve apple cider at home.

You’ll learn what tools you need for a smooth apple cider making process, and which apples are best for apple cider. Jenny also shares advice for using every last bit of your apples like a true food preservationist and how to pasteurize your cider while maintaining the fresh taste. You’ll also learn how to ferment apple cider to make an alcoholic beverage and how to turn apple cider into vinegar.

There’s no way to top fresh-pressed apple cider on a fall day. Let this episode be your guide to craft your own. Cheers!

Thanks for listening! Send your food preservation questions to perfectlypreservedpodcast@gmail.com

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If you’re looking for ways to preserve now that will enhance your cooking later, look no further! On this week’s episode of Perfectly Preserved, we share how to prepare and store flavored vinegars.

We discuss container options for flavored vinegar and how to properly prepare them, including corked bottles for your cottagecore goals. You’ll learn how to infuse your vinegar with just enough of the right herbs for the best flavor, along with unique flavor pairings. Jenny also walks listeners through how to select vinegar from distilled white, to apple cider vinegar or wine vinegars.

Give flavored vinegar a try today and treat yourself or others to delightful salad dressings and marinades!

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

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Few things say fall more than pumpkin, but did you know it can only be preserved with some guidelines in mind? On this week’s episode of Perfectly Preserved, we discuss how to preserve everything pumpkin.

We discuss what sets pumpkin apart from other foods, and what that means for how to preserve it. You’ll learn what it takes to work around pumpkin’s low acidity and high density when canning, as well as how to dehydrate and freeze pumpkin. Jenny also shares some favorite apple recipes for more fall preservation.

Tune in, get inspired, and let’s make the most of those fall flavors!

Thanks for listening! Send your food preservation questions to perfectlypreservedpodcast@gmail.com

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Is there a preserved food that feels and tastes like home to you? On this week’s episode of Perfectly Preserved, we share preserves that hold a special place in various regions of the country.

You’ll learn about the most-loved preserves from across the nation, and tips to make them as delectable as can be. Jenny discusses what makes a preserve special, her secret ingredient for blackberry jam, and how to make sure your family salsa recipe is safe. You also may be surprised to hear the one condiment you can preserve to brighten any winter day.

Take advantage of your region’s unique fruits or vegetables, and enjoy the taste of home through preservation!

Thanks for listening! Send your food preservation questions to perfectlypreservedpodcast@gmail.com

Helpful Episodes
How to Can Cucumber Pickels
How to Get the Most Crisp Pickle with Calcium Chloride

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Back-to-school season means busier days ahead, and pressure canning is here to ease your load! On this week’s episode of Perfectly Preserved, we share three things to pressure can to help your family this school year.

You’ll learn how to make delicious recipes from The Pressure Canning Cookbook by Jennifer Gomes. These include Gram’s Hamburger Soup, Chili Con Carne, and Every Bean and Ham Soup. You won’t want to miss Jenny’s expert advice for ensuring seals on pressure canned jars, special steps to avoid botulism, and how to make sure your pressure canned goods are flavorful

Double one of these recipes for a meal today, and pressure can the rest to save a busy day!

Thanks for listening! Send your food preservation questions to perfectlypreservedpodcast@gmail.com

Find The Pressure Canning Cookbook by Jennifer Gomes

Helpful Episodes
How to Pressure Can Bone Broth

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Perfectly Preserved is made possible by our listeners! Learn how to support our show with Buy Me a Coffee

Don’t just take canning advice from us, hear from our listeners! On this week’s episode of Perfectly Preserved, we share the best canning advice our listeners have received.

You’ll learn tips and tricks from others, including the best way to find new safe and tested recipes and the one canning item you should only buy from a name brand. Jenny shares the canning equipment that listeners say you must try, along with guidance on how to gain confidence with canning. She also gives away the best pointer she learned during the Master Food Preserver Course that will leave you with perfect jam.

There’s so much we can learn from one another! Thanks to our listeners for sharing their sage advice.

Thanks for listening! Send your food preservation questions to perfectlypreservedpodcast@gmail.com

Find The Pressure Canning Cookbook by Jenny

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Perfectly Preserved is made possible by our listeners! Learn how to support our show with Buy Me a Coffee

Canning season is at its peak. Wondering where to focus your time? On this week’s episode of Perfectly Preserved, we share three (plus a few more) things you should can this week. We’ve curated a list of our most beloved and practical foods to can so you don’t have to feel scrambled.

We share why berry jam yields high satisfaction and what is missing from your jam if it’s not quite right. We also offer ideas for bottled fruit, and warn of one fruit we don’t recommend bottling. You’ll learn what you should can to save yourself some stress later this year and may be surprised by Jenny’s top pressure canning recommendation! We conclude this episode with some special announcements about our show.

We’d love to hear about your canning endeavors. Let us know how many of these ideas you try this week!

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

Helpful episodes
How to Safely Alter a Canning Recipe

Show Notes
See more from Anna on this episode here

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Follow Jenny @TheDomesticWildflower

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Perfectly Preserved is made possible by our listeners! Learn how to support our show with Buy Me a Coffee

Could you make 2,000 jars of jam in 5 months? On this week’s episode of Perfectly Preserved, Anna takes us along for the ride as she prepares to sell her jam at Utah’s largest Christmas market. You’ll learn the behind the scenes of what it takes to run a small food preservation business and prepare for markets.

Anna shares how she got into this German-style Christmas market and why she has her sights set on 2,000 jars of jam. You’ll hear where she's sourcing her jars and how she’s handling fruit in its peak season. She also discusses her pacing to reach her goal and how a steam canner is speeding up the process. You don’t want to miss her incredible jam flavor roster, along with why she’s keeping a narrow selection for customers.

Selling preserved goods at a large market is no small feat. Anna is here to pave the way for all others who want to share their delicious canned goods with the world!

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

Helpful episodes:
Anna's Cottage Food License Advice for Canners
Save Time With Steam Canning

Show Notes
See more from Anna on this episode here

Join us on Instagram
Follow Anna @SmartHomeCanning
Follow Jenny @TheDomesticWildflower

Support the show

Perfectly Preserved is made possible by our listeners! Learn how to support our show with Buy Me a Coffee