CS-036: Pickled Foods | Interview with Expert from University of Alaska
08/06/14 • 62 min
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:
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)—
– See more at: http://canningseason.com/blog/cs-031-must-have-resources-your-best-home-canning-your-questions-answered#sthash.ZPo0V6so.dpuf
you through listener questions, something I really enjoy rece – See more at: http://canningseason.com/blog/cs-031-must-h...
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:
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)—
– See more at: http://canningseason.com/blog/cs-031-must-have-resources-your-best-home-canning-your-questions-answered#sthash.ZPo0V6so.dpuf
you through listener questions, something I really enjoy rece – See more at: http://canningseason.com/blog/cs-031-must-h...
Previous Episode
CS-035: Cherries! | So Many Cool Things to Make with Cherries | My Trip to Norway
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!
The post CS-035: Cherries! | So Many Cool Things to Make with Cherries | My Trip to Norway appeared first on Canning Season.
Next Episode
CS-037: A Bucket of Cucumbers Restored My Canning Mojo
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!
The post CS-037: A Bucket of Cucumbers Restored My Canning Mojo appeared first on Canning Season.
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