As we wrap up the growing season, we turn to fall home canning, That means the holidays and all the abundance that comes with them are not far away.
To get us there, today we are fortunate to have with us Wendy Rose, a Master Food Preserver.  We is trained by the University of California Master Food Preserver Program and has some great tips and tricks to help with your home canning and food preservation efforts all year long.
The following comes directly from the website of The UCCE Master Food Preservers of Sacramento County —
“To teach research-based practices of safe home food preservation to the residents of California.”
– UC Master Food Preserver Mission Statement

“The University of California Master Food Preserver Program extends UC research-based information about home food safety and preservation to the public. The UC Master Food Preserver Program is a public service and outreach program under the University of California Division of Agriculture and Natural Resources (UC ANR) administered locally by participating UC Cooperative Extension county offices.
The UC Master Food Preserver Program is an example of an effective partnership between the UC Division and passionate volunteers. In exchange for extensive training on home food preservation from the University, UC Master Food Preservers offer volunteer services and outreach to the general public in 17 California counties. Last year 447 UC Master Food Preservers donated more than 18,908 volunteer hours! ”



Interested in finding a Master Food Preserver course near you?
The following link comes to us from HealthyCanning.com — Master Food Preserver Courses

In today’s show, we talk about safely pickling foods.  This is a foundation skill used in home canning worldwide.
Seasoned home canners will benefit by refreshing themselves on the fundamentals of pickling,  This includes a review of the related techniques, concepts, and processes central to safe home canning.
Those new to home canning will learn ways to safely get started.
As always, I talk about what went right and what went wrong in my own home canning.



Things we Talk about in Today’s Show

* What is pickling?
* What can I safely pickle?
* Does it matter what kind of vinegar I use in my home canning?
* The difference in salts.
* Canning pickles, salsas, vegetables.
* Ideas for the novice to start pickling.
* Ways the experienced canner can get creative with pickling.
* Pickling meats, eggs, and fish.

Things I Recently Made that I Talk about in Today’s Show

* Kosher Dill Pickles – They are safe, but didn’t turn out as I hoped!
* Refrigerator Pickles – This is where the extras went for good-eating right now.
* Sweet pickle relish – Turned out great, but I forgot to add some heat to the sweet.
* Corn relish – This was my first time making this and I loved how it came out.

Links Worth Considering (Affiliate links)—
The home canner I use:  Presto 1755 16-Quart Aluminum Pressure Cooker/Canner (Amazon)
Before you go …
If you haven’t done it already please take a moment to give me a rating on iTunes. Positive reviews are welcome on any platform you listen on.  Thank you for taking the time.
Thanks for listening and all your wonderful support!
This show is dedicated to the memory of Perry and Dorrie Rosen, both of whom recently died within 8 days of each other from the Coronavirus.  May they rest in peace.  May their memories be a blessing. 

Today, we talk about what it takes to get your jams and jellies to set.


* Pectin – what it is.
* The concept of “a set” and what it means.
* Best method of testing for set.
* Pectin’s role – to pectin, or not to pectin.
* Making your own pectin.

Made a lot of jam since we last got together –

* Strawberry vanilla
* Strawberry japaleno
* Cherry
* Chery almond
* Blueberry, and,
* A raspberry / blueberry combo.

Also made my incredible blueberry muffins. It’s a special treat that I love to make when the berries are freshest.  Of course I have a little of John’s touch, a little sum-sum, to make them really great.
Note:  You’re not hearing things.  In the audio, I called this episode #43 by mistake. It really is supposed to be episode #42. By the time I discovered the mistake, it was too late as the show had posted.  -john

The strawberries have arrived and it’s time to make strawberry jam. 
Today’s show lists the 10 things I learned for making the best strawberry jam.  We get answers to the following, as well as many more questions —

* How to make jam without pectin.
* What to do about all that foam that forms on top of boiling jams.
* How many strawberries does it take to make jam?
* What are the best sized jars for home canning?

As a reminder, this podcast relies heavily on information and expertise provided by the USDA, the National Center for Food Preservation, the Centers for Disease Control and Prevention and the Ball Blue Book of Preserving.
Blue Book Guide to Preserving  (Amazon affilate link)
Before You Go …
If you’ve not done so yet, please consider clicking here to give me a rating on iTunes (hopefully positive!) along with a written comment to tell people what you like about the podcast.  Thanks for listening!

In today’s episode we talk about what causes disruptions in the food supply and its connection to home canning & food preservation.  To help answer those questions, we take lessons from how they package a popular food item, in the United States known as Pop-Tarts®.

It’s been six years since the last episode of the Canning Season podcast.  Today’s show re-introduces Canning Season to fans of home canning and food preservation.  John Gavin, the creator and producer of Canning Season, returns as your host to guide you throughout the growing season.
Get out your jars!  Canning Season is back.

For all your hard work home canning this year, don’t you think you deserve a break – and a treat?  Today I give you both as I introduce you to the concept of making homemade ice cream.  But ice cream is much more than a wildly popular dessert.  It also happens to provide a natural complement to our home canning.
When you make ice cream at home, can add many of the items you’ve already canned, such as cherries, peaches, and berries to take your ice cream to a whole new level.  Once you learn to make ice cream at home, you may never go back to store-bought again.
Here’s the secret about making ice cream at home:  It is super easy! In today’s show I walk you through my favorite recipe for making a basic – but wonderful tasting – vanilla homemade ice cream.  From there I show you how you how to blend in some of your home canned goodies.  You are also going to need to buy an ice cream maker if you don’t have one already.  I tell you which one I use, how it works, and why I like it so much.
Things we Talk about in Today’s Show

* Cuisinart Ice Crean Maker I Recommend (Amazon affiliate links)
* Basic Vanilla Ice Cream Recipe – Get started making great homemade ice cream with this recipe.
* Dark Chocolate Ice Cream Recipe – I made this, it turned out really good, but I still like the vanilla better.
* Cherry Vanilla Ice Cream Recipe – One way to start using your canning goodies in your ice cream.
* Butter Pecan Ice Cream Recipe – Never made it but can’t wait to try.  So happy to have found this.

 
Links Mentioned in Today’s Show (Affiliate links)—
Hilton Hotels (link is external) – My favorite hotel chain.
Canner I use:  Presto 1755 16-Quart Aluminum Pressure Cooker/Canner (Amazon)
Before you go …
If you haven’t done it already please take a moment to give me a rating on iTunes (link is external) (hopefully positive if you think I’ve earned it!).
Thanks for listening and all your wonderful support!

In home canning as well as in life, we sometimes get off our game; some call it “losing our mojo”.  You know that feeling:  Things aren’t quite right, we keep messing up, we can’t seem to get into that rhythm that keeps us productive and allows us to feel at ease.  That’s what it has been like for me this growing season.  In today’s episode I tell you how a simple bucket of cucumbers got me back in balance.  It’s an episode I think you’ll enjoy.



Seasonal canners will benefit by refreshing themselves on techniques, concepts, and processes that form the foundation to safe home canning.  Those new to home canning will find trusted places to learn and get started.
John’s Must-Have Resources Mentioned in Today’s Show

* Blue Book Guide to Preserving (Amazon affilate link)


* The National Center for Home Food Preservation – Includes Complete Guide to Home Canning, 2009 revision. Free!


* University of Alaska Fairbanks Extension Service – Takes you to a phenomenal series of web-based learning modules.  Very well done. Free!

Things we Talk about in Today’s Show

* The benefit of purging your old canning goodies.
* Why it’s okay to make mistakes and how we benefit from them.
* Don’t let your eyes be bigger than your stomach – In other words, you don’t have to get all your canning done in one day.
* Great kosher dill pickles.
* Sweet-hot relish
* Awesome refrigerator pickles that start in a bucket in your garage.

Advertisers You Can Use to Support Canning Season (Affiliate links)—
Hilton Hotels(link is external) – My favorite hotel chain.
Canner I use:  Presto 1755 16-Quart Aluminum Pressure Cooker/Canner (Amazon)
Before you go …
If you haven’t done it already please take a moment to give me a rating on iTunes(link is external) (hopefully positive if you think I’ve earned it!).
Thanks for listening and all your wonderful support!

Knowing how to safely pickle foods is one of the foundation skills used by home canners worldwide.  In today’s episode we are joined by Roxie Dinstel from the Cooperative Extension Service at the University of Alaska Fairbanks.  Roxie happens to be the creator of one of the three must-have canning resources I talked about in Episode 31, Three Must-Haves for Home Canners.



Seasonal canners will benefit by refreshing themselves on techniques, concepts, and processes that form the foundation to safe home canning.  Those new to home canning will find trusted places to learn and get started.
John’s Must-Have Resources Mentioned in Today’s Show

* Blue Book Guide to Preserving (Amazon affilate link)


* The National Center for Home Food Preservation – Includes Complete Guide to Home Canning, 2009 revision. Free!


* University of Alaska Fairbanks Extension Service – Takes you to a phenomenal series of web-based learning modules.  Very well done. Free!

Things we Talk about in Today’s Show

* So Easy to Preserve – What can I can?
* Does it matter what kind of vinegar I use in my home canning?
* The difference in salts.
* Canning pickles, salsas, vegetables.
* Ideas for the novice to start pickling.
* Ways the experienced canner can get creative with pickling.
* Pickling meats, eggs, and fish.

Links Mentioned in Today’s Show (Affiliate links)—
Hilton Hotels – My favorite hotel chain.
Canner I use:  Presto 1755 16-Quart Aluminum Pressure Cooker/Canner (Amazon)
Before you go …
If you haven’t done it already please take a moment to give me a rating on iTunes (hopefully positive if you think I’ve earned it!).
Thanks for listening and all your wonderful support!
Attached:

Roxie’s Pickle Recipes (PDF)



Seasonal canners will benefit by refreshing themselves on techniques, concepts, and processes that form the foundation to safe home canning.  Those new to home canning will find trusted places to learn and get started.
I also walk you through listener questions, something I really enjoy receiving.
John’s Must-Have Resources Mentioned in Today’s Show

* Blue Book Guide to Preserving (Amazon a...

The cherries are in!  Will you be home canning cherries this year?  If so, what do you plan to make?  With so many choices, you’ll find the effort so much more rewarding if you just take a bit of time upfront to think through the options.
Here’s some things you could make with your cherries this year —

* Cherry Almond Jam
* Cherries for baking / Pie filling
* Canned cherries
* Plain cherry jam
* Cherries mixed with other fruits
* Cherry sauce for Danish or ice cream
* Cherry vanilla preserves
* Cherries for yogurt

For me, this was my first time canning cherries. Since I love cherry yogurt so much, but don’t want all the added sugar and corn syrup that comes with commercially prepared varieties, I decided to make my own cherries for adding to plain yogurt I’ve already tasted it and it’s great!
Want to make your own homemade yogurt to go with your cherries?  See CS-029, Make Your Own Yogurt at Home to learn more.
I spent the 4th of July in Norway.  It’s such a beautiful country I call it the Land of Once Upon a Time.  While there I also learned of some interesting canning and food traditions I share in today’s show.
As a reminder, this podcast relies heavily on information and expertise provided by the USDA (link is external), the National Center for Food Preservation (link is external), the Centers for Disease Control and Prevention (link is external) and the Ball Blue Book of Preserving.
Blue Book Guide to Preserving  (Amazon affilate link)
Before You Go …
If you’ve not done so yet, please consider clicking here to give me a rating on iTunes (hopefully positive!) along with a written comment to tell people what you like about the podcast.  Thanks for listening!
 

No matter how long we’ve been cooking or home canning, there’s always something new to learn.  Today’s session lists the 10 things I learned when making strawberry jam this weekend.  We also celebrate the one year anniversary of the Canning Season podcast and answer some of your questions.
In this session we learn answers to the following as well as many more questions —

* How to make jam without pectin.
* What to do about all that foam that forms on top of boiling jams.
* What to do when home canning burns you out.
* What are the best sized jars for home canning?

As a reminder, this podcast relies heavily on information and expertise provided by the USDA (link is external), the National Center for Food Preservation (link is external), the Centers for Disease Control and Prevention (link is external) and the Ball Blue Book of Preserving.
Blue Book Guide to Preserving  (Amazon affilate link)
 
Before You Go …
If you’ve not done so yet, please consider clicking here to give me a rating on iTunes (hopefully positive!) along with a written comment to tell people what you like about the podcast.  Thanks for listening!
 

Today’s session provides a great review on preventing botulism and food poisoning. With the new growing season underway, timing is perfect for home canners at all levels of experience to learn/review these important safety concepts.
In this session we will learn the answers to these questions —

* What is botulism?
* How do you get it?
* What are its signs and symptoms?
* How do you prevent botulism or other food poisoning?
* What is meant by a low-acid versus a high-acid food?
* Why is it so important to understand acidity of the food you are preserving?
* What are the basic methods to safe food processing?

As a reminder, this series of shows is based entirely on information and expertise provided by the USDA (link is external), the National Center for Food Preservation (link is external), the Centers for Disease Control and Prevention (link is external) and the Ball Blue Book of Preserving.
Blue Book Guide to Preserving (Amazon affilate link)
These additional links were provided to me by the Centers for Disease Control and Prevention  These sites are very detailed and should provide you with the information you are looking for.

* http://www.cdc.gov/features/homecanning/


* http://www.cdc.gov/nczved/divisions/dfbmd/diseases/botulism/


* http://www.cdc.gov/ncezid/dfwed/medscape/foodsafety.html#botulism


* http://www.foodsafety.gov/poisoning/causes/bacteriaviruses/botulism/inde…


* http://www.cdc.gov/nationalsurveillance/botulism-surveillance.html


* http://nchfp.uga.edu/publications/publications_usda.html

Before You Go …
If you’ve not done so yet, please consider clicking here to give me a rating on iTunes (hopefully positive!) along with a written comment to tell people what you like about the podcast.  Thanks for listening!

In this Memorial Day special, I get to interview a dear friend who served and fought as a member of the US Army in World War II.  My friend, Howard Rosov not only fought the Germans in the Battle of the Bulge, he went on to help free Dachau prison.
Prior to being drafted as a young man, Howard was already a student of home canning.  In today’s show we learn of techniques of home canning used back in the 1930’s through the 1950’s.  Like me, you will be surprised at the connection home canning had to Howard, his mother, and the war itself.  It is touching, if not inspiring.
Howard’s is a story I am especially proud to bring to you.  It’s also one worth sharing as it honors all those who serve us.  Tell others.
According to Wikipedia, the  image I posted really is of Howard’s unit in combat in the Battle of the Bulge,  It is American soldiers of the 290th Infantry Regiment, 75th Division photographed in the Ardennes during the Battle of the Bulge, Belgium, on January 4, 1945.
For a great overview of the Battle of the Bulge, see United States Army Center of Military History
For in-depth descriptions of activities of Howard’s unit during the war, click here.
 
Note: Images posted here are works of a U.S. Army soldier or employee, taken or made as part of that person’s official duties. As works of the U.S. federal government, these images are in the public domain.

Whether a novice or seasoned in the art of home canning, all will benefit from this week’s show.  I introduce you to three of my must-have, go-to resources I rely on for my own home canning and food preservation efforts.
Seasonal canners will benefit by refreshing themselves on techniques, concepts, and processes that form the foundation to safe home canning.  Those new to home canning will find trusted places to learn and get started.
I also walk you through listener questions, something I really enjoy receiving.
John’s Must-Have Resources Mentioned in Today’s Show

* Blue Book Guide to Preserving (Amazon affilate link)


* The National Center for Home Food Preservation – Includes Complete Guide to Home Canning, 2009 revision. Free!


* University of Alaska Fairbanks Extension Service – Takes you to a phenomenal series of web-based learning modules.  Very well done. Free!

Listener Questions Answered in Today’s Show

* Does it matter what kind of vinegar I use in my home canning?
* Do I have to sterilze my jars when home canning?

Links Mentioned in Today’s Show (Affiliate links)—
Raspberry Plant Collection Used in My Berry Patch (from Burpee)
Tomato, Super Sauce Hybrid (from Burpee – I’m growing these myself!)
Carbonite Online Backup   I use this to back up my computers.  They offer a free trial to get you started-no credit card required.
Hilton Hotels – My favorite hotel chain.
Canner I use:  Presto 1755 16-Quart Aluminum Pressure Cooker/Canner (Amazon)
Before you go …
If you haven’t done it already please take a moment to give me a rating on iTunes (hopefully positive if you think I’ve earned it!).
Thanks for listening and all your wonderful support!
 

With winter over, our planning can finally turn to the hope of a new growing season.  These warmer days bring with them the promise, if not the anticipation of new things to grow and eventually preserve.
With today’s show, I walk you through a short checklist of things you can do now to keep your home canning safe, cost effective, and fun. Some simple planning now can make a huge difference later.
Things in Today’s Show

* Why I include the “Life in the North Woods” segment in my shows.
* A systematic and safe way to go through your inventory of home canned goods.
* Tips for coming up with a great home canning plan for the whole season.
* Making sure you have adequate supplies and ingredients.
* Things to do to prepare and inspect equipment you use in your home canning.

Listener Questions Answered in Today’s Show

* What’s a good way to transport produce on an airplane for canning later on at home?
* What are some good home canning ideas for spring?
* A question on noodles in commercially prepared soups versus home canned soups,
* How can you be sure if older family recipes are safe?

If you have a question you’d like answered, you can always send an email to john<at>canningseason.com or leave a voice mail message at 763-260- 4250.
Links Mentioned in Today’s Show (all are affiliate links)–
Marisa McClellan’s new book, Preserving by the Pint: Quick Seasonal Canning for Small Spaces

Blue Book Guide to Preserving
Back To Basics Apple And Potato Peeler
Canner I use:  Presto 1755 16-Quart Aluminum Pressure Cooker/Canner
Before you go …
If you haven’t done it already please take a moment to give me a rating on iTunes (hopefully positive if you think I’ve earned it!).
Thanks for listening and all your wonderful support!

One of the best parts about making your own yogurt at home is how easy it is!  If you like yogurt, you’ll definitely want to give this a try.
In today’s episode, I walk you through how to safely make yogurt yourself.  I use a trusted, proven recipe that gave me awesome results the first time I tried it.  I’ll share some of the mistakes I made before settling on that winning recipe / technique.  As usual, I also share some of the tips and pointers I picked up along the way.
When making your own yogurt, what you are really doing is using a food preservation process that goes back centuries.  In this case, it’s fermentation.  But, again, it’s easy!
In its simplest form all you need is some milk, a bit of existing yogurt as a source of live active cultures, and the ability to heat and keep the mixture warm for a set period of time.  Other than that, it’s pretty straight forward.  In addition to saving money, you also get to try your hand at using some of your home canned goodies for added fruits, flavors, and tastes.
Here’s a Link to a Recipe You Can Trust —
This is a tested, safe recipe for making your own yogurt – and it works great!  National Center for Home Food Preservation Recipe for Making Yogurt.
Listener Questions Answered in Today’s Show

* What’s the easiest thing to can?
* Does it matter if I buy produce at the grocery store for canning purposes?
* What’s the best way to get people to return your jars?

If you have a question you’d like answered, you can always send an email to john<at>canningseason.com or leave a voice mail message at 763-260- 4250.
Links Mentioned in Today’s Show —
LOVE this vacuum – cleans better than ANY I’ve ever used.  Shark Rotator Professional Lift-Away (NV501) (Amazon affiliate link)
This is my new Shark Steam Mop (S3601) I got to clean all my floors. (Amazon affiliate link)
This is where I’m teaching a Basics of Home Canning class on 08-April in Minneapolis.
This Amazon link shows you what a yogurt maker looks like if you’d like to go that route.  Note:  I’ve not used this model so I can’t say if it’s good or bad.
 
This Amazon link takes you to the thermometer I use for all my home canning – and now yogurt making too!  I see they now offer it in lots of cool colors.  Mine is plain old white.
 
 
Before you go …
If you haven’t done it already please take a moment to give me a rating on iTunes (hopefully positive if you think I’ve earned it!).
Thanks for listening and all your wonderful support!

An often overlooked benefit to home canning and food preservation is the amazing time savings it can provide later on.  In today’s show I talk about using our Mason jars to pre-mix ingredients needed for pancakes, chocolate chip cookies, and Irish soda bread (commonly referred to as scones).
When thinking of jams and pickles, time savings aren’t exactly high on our minds.  But there’s a lot of time to be saved when it comes to meals that can be safely home canned, including stews, soups, and meats.   I found that’s the exact same thing when it comes to pre-mixing dry ingredients for use later on!
Pre-mixing dry ingredients needed for such common items as pancakes and chocolate chip cookies offers an amazing time-saver later on.  I even include a recipe from my later Grandmother McGovern for making Irish Soda Bread, more commonly referred to as scones.
Even if not for yourself, imagine what a wonderful gift it would make to give someone a mason jar full of cookie mix topped with brightly colored M&M’s!
But why stop there?  In future episodes, I’ll come back to this theme as I set aside the mix for blueberry muffins, apple crisp, and anything else I think of.
Teddy Tyson’s Chocolate Chip Cookie Recipe
These dry ingredients fit perfectly into a 1 quart Mason jar.  Put them into the jar in the order listed.  You add the wet ingredients when you’re ready to make the actual cookies.  Do NOT add any wet ingredients (including butter) to the jar.  They won’t store safely.

* 2 1/2 cups flour (I use 1 3/4 cup all-purpose flour and 3/4 cup whole wheat flour)
* 1 teaspoon baking soda
* pinch of sale
* 3/4 cup white sugar
* 3/4 cup brown sugar
* Fill the balance of the jar with chocolate chips and/or M&M’s – you can always add more later too if you want!

Note:  It’s important you put the brown sugar into the jar last.  That way you can easily dump out the chips / M&M’s first and put them aside while you mix the rest of the batter. 
When ready to make the cookies, here’s what you do.  In a bowl, mix the following –

* 1 cup (2 sticks) softened butter
* 1 1/2 teaspoon of vanilla
* 2 tablespoons warm water
* John’s Touch (optional):  1 teaspoon almond extract.

Mix all the wet ingredients first.  Then slowly add the dry ones, being sure to evenly mix.  Lastly, fold in the chips.  Make the cookies, or cookie bars, as big as you want.  Back at 325 F for 10-12 minutes.
Optional:  You can add one egg if you’d like a fuller, more cake-like cookie.  I like both.
Grandmother McGovern’s Irish Soda Bread / Scone Recipe
In a 1-Quart Mason Jar, add the following dry ingredients.  You add the wet ingredients when you’re ready to make the the bread/scones.  Do NOT add any wet ingredients (including butter) to the jar.  They won’t store safely.

* 1 1/2 cups flour.  I use equal portion of all-purpose and whole wheat flour.
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 1/3 cup sugar
* 1/2 teaspoon baking soda
* 1 cup raisins
* Optional:  2-3 teaspoons caraway seeds

Note:  These dry ingredients will not fully fill a quart sized jar so don’t worry if they don’t.  It’s okay if you mix the raisins into the dry ingredients.  For better visual appeal while storing, or gifting, put the raisins into the jar last so they sit on top.. 
When ready to make the bread, here’s what you do.  In a bowl, mix the following –

* 1 beaten egg
* 1 tablespoon melted butter

Melt the butter and mix in the egg togehter in a your bowl.  To that, add

* 1 cup buttermilk

Empty the dry ingredients from your jar into the bowl with the wet ones.

Had enough of the extremes brought about by this year’s polar vortex?  I sure have!  Soon enough, the seasons will turn and a new growing season will be upon us.  To help you plan and get ready for growing a garden perfect for home canning and food preservation needs, today I am joined by Chelsey Fields, a horticultural expert from Burpee.
In a wide-ranging and fun discussion, Chelsey gives us great tips for planning your garden, starting seeds indoors, and things to think about as you lay-out what you plant.  She also gives us a great recommendation on a tomato she says is ideal for our home canning needs.
Products and Links Mentioned in Today’s Show —

Click here or on the icon above to go to the Burpee home page (affiliate links).  To get 15% off you Burpee order, use this discount code offered exclusively to my listeners:  CAN14.   This code expires May 15, 2014.
IMPORTANT:  Want additional discount codes?  Sign up for the Canning Season newsletter.  My subscribers were sent additional Burpee discount codes to choose from.
Burpee products recommended for home canners by Chelsey in today’s interview –

* Tomato, SuperSauce Hybrid
* XL Ultimate Growing System
* Corn, On Deck Hybrid

In response to a listener question, I recommended calling Presto®, the people who made the canner I use.  Here’s the phone numbers to use as well as an Amazon link if you want to buy a new canner.
Presto Phone Numbers:

* Customer Service – For Parts, troubleshooting, help with the canner itself:  800-877-0441


* Test Kitchen – For questions with processing, recipes, etc.:  800-368-2194

Click to see the Presto 16-Quart Aluminum Pressure Cooker/Canner from Amazon (affiliate link).  This is the canner I use!
TimeShare Users Group.  In today’s show I talked briefly about renting a timeshare for my winter vacation.  This is the site I used to originally research and find my rental.  While I’ve found the site to be reputable, I can’t vouch in any way for anyone you might try to rent from.  Proceed with appropriate caution.
Before you go …
If you haven’t done it already please take a moment to give me a rating on iTunes (hopefully positive if you think I’ve earned it!).
Thanks for listening and all your wonderful support!

First I talk about the biggest canning mistake I’ve ever made in my kitchen.  Then, I walk you through three simple recipes I use that take advantage of home canned goods while also making a great addition to your meals.
Sometimes you can work really hard on something only to have the whole thing go wrong because of the simplest of mistakes.  Other times, the simplest combination of ingredients can bring about delightful – and tasty – results.   In today’s show you get some of each.
Recipes from Today’s Show –
Cocktail Sauce

* ½ cup ketchup
* About ¼ cup horseradish (Use less if unsure and add more gradually to taste)
* Lemon juice, a splash or two
* Hot sauce (optional), a splash or two to taste

Russian / Thousand Island Salad Dressing

* 1 cup mayonnaise
* ¼ cup ketchup
* 2 tablespoons sweet relish
* Salt & Pepper to taste

Options –

* Worcestershire sauce – 1-2 shakes
* Horseradish, to taste
* Minced onion, shallot, or scallions
* Hard-boiled egg, chopped
* Parsley, minced
* Chives

Tartar Sauce

* ¼ – ½ cup mayonnaise
* Sweet relish, add 1 tsp at a time, to taste
* Lemon juice – a splash or two
* Salt & Pepper to taste

Options –

* Worcestershire sauce – 1-2 shakes
* Minced onion, shallot, or scallions
* Capers, diced, about 1 tbsp

Helpful Links —
This is an affiliate link for those cleats I talked about in today’s show that I wear over my shoes to make my winter time walks much safer for me.  I feel sooo (!) much more secure when walking Philly now that I wear these.
 
Here’s an affiliate link if you want to buy Ball’s new Green Heritage Collection Canning Jars —
 
Before you go …
If you haven’t done it already please take a moment to give me a rating on iTunes (hopefully positive if you think I’ve earned it!).
Thanks for listening and all your wonderful support!

Today we talk about canning soups and chicken with my guest, Diane Devereaux, the self-proclaimed “Canning Diva”. By learning how to can soups or chicken you expand your overall cooking abilities to make even better and convenient meals for your family and friends.  Diane and I also talk about her new book, “Canning With the Diva” and share some great tips & tricks along the way.
As they are considered low-acid foods, the canning of soups and meats does require pressure processing to keep it safe and prevent food poisoning.  In recent shows I’ve gone in-depth on the concepts of pressure processing. Home canning of soups and chicken expands on this theme. In our time together Diane, the Canning Diva, keeps us on track by focusing on safety every step of the way.
Helpful Links —
Canning With the Diva – to buy this eBook or click here for the free 15-page preview. (Note:  Diane did give me a free copy of her book for our interview but I earn no compensation for your using these links.)
Diane Devereaux’s home page, Canning Diva.
Presto® 16-Quart Pressure Canner Instruction Manual (free)
Click to buy Presto 16-Quart Aluminum Pressure Cooker/Canner from Amazon (affiliate link).  This is the canner I use!
Before you go …
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Thanks for listening and all your wonderful support!