If you’re considering selling your preserves at a market or want tips on how to speed up your canning process, then we have the episode for you! On this week’s episode of Perfectly Preserved, Anna is back to divulge all of her tips and tricks that make canning more manageable, no matter the volume.

Anna is nearly through her mission to make over 3,000 jars of jam for a local Christmas market. You’ll hear how it’s going and all the ins and outs of this crazy endeavor. She offers advice on how to make any large project more approachable and shares why doubling batches in canning doesn’t actually save time. You also won’t want to miss the two canning tools she discovered that will help anyone speed up their canning process whether they’re doing large or small quantities.

This episode wraps up our second season of the Perfectly Preserved Podcast. We’re so happy you’re here, and cannot wait to keep talking all things food preservation in Season 3 beginning April 1st 2025!

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

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Cracked jars and under processed food sound like a canner’s nightmare, right? On this week’s episode of Perfectly Preserved, we dive into how to keep jars warm before processing.

Jenny explains why you must warm your jars before filling them, and why the best warming method depends on your personal circumstances. She’ll walk you through the most time-efficient ways to warm your jars whether you’re steam canning, water bath canning, or pressure canning. You’ll also be surprised to learn why you don’t need to sterilize your jars before starting the canning process.

No doubt that warm jars matter, but the way you get there is your choice! We hope this episode gives you confidence to go in whatever direction suits your needs best.

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

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Is it time to phone a friend with your latest canning struggle? On this week’s episode of Perfectly Preserved, we help a dear listener with her problematic pressure canner.

While we wish it weren’t true, not all pressure canners are created equal. Jenny deep dives into the Barton pressure canner user manual and product specifications. You’ll hear where this particular pressure canner and its manufacturer fall short. Her discussion gives listeners a tale of caution when selecting new canning equipment and shares best practices for using other pressure canners. She shares advice on water measurement to avoid botulism, stove temperature, required steps, maintenance, and more.

You’re never alone in your canning journey! We love supporting our listeners, and a cooperative extension is always just a phone call away.

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

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Are you in search of a pressure canning appliance that can do it all? On this week’s episode of Perfectly Preserved, we discuss kitchen appliances that are marketed for pressure canning.

Jenny discusses the technical differences between pressure canners, pressure cookers, and electric pressure cookers. You’ll learn the capabilities of a pressure canner that allow it to safely preserve shelf-stable food. Tune in as Jenny debunks the use of Instant Pots or other electric pressure cookers as pressure canners, and shares all the ins and outs of the Presto Digital Pressure Canner.

Low-acid pressure canned recipes aren’t the thing to play around with. Follow these recommendations to steer clear of toxins and enjoy your delicious food!

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

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Ready to spice up your meals and share the love with homemade condiments? On this week’s episode of Perfectly Preserved, we discuss how to can hot sauce, BBQ sauce, and other condiments.

Jenny clears the air of misinformation to bring you safe and tested recipes for your most-loved sauces. Listen to be in the know on how to select suitable tomatoes and vinegar for these products. You’ll learn how to safely modify a hot sauce or BBQ sauce recipe without lowering the acidity. You also won’t want to miss how to make ketchup with a unique flavor profile, or the steps for homemade dijon.

These condiments are sure to liven up your table, work as tasty marinades, or make perfect gifts!

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

Condiment recipes from North Dakota State University

Helpful episodes:
How to Can Tomatoes

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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

It’s time to further your homesteading skills and diversify your pantry with a crash course in preserving wild game! On this week’s episode of Perfectly Preserved, we discuss how to pressure wild game.

Jenny shares her first-hand experience with preserving buck as her very first pressure canning endeavor. She discusses the benefits of pressure canning wild game, including meat tenderness and improved flavor. You’ll learn the pros and cons of raw packing versus hot packing your meat and the best ways to flavor wild game. Further your wild game knowledge with information on preserving sausage and beautifully flavored duck.

Caribou, rabbit, and bear, oh my! There’s no shortage of wild game to preserve, and this episode has you covered.

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

Find The Pressure Canning Cookbook by Jennifer Gomes

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Follow Anna @SmartHomeCanning

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

If you’re interested in preserving all things from our oceans, rivers, lakes, and streams, it’s time to tune in. On this week’s episode of Perfectly Preserved, we discuss how to pressure can seafood.

We share why seafood must be pressure canned and how to handle it for safe preservation. Find out what ingredients to add to preserve seafood’s taste and texture, and steps to take to ensure a tight seal when dealing with fatty fish. You’ll also learn the ins and outs of canning salmon, tuna, crab, oysters, shrimp, and more things that swim!

Canning seafood is a rewarding way to preserve your fresh catch. This episode has all you need to get underway!

Find The Pressure Canning Cookbook by Jennifer Gomes


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

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

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

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