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Marisa McClellan, expert canner and author of the book, “Food in Jars: Preserving in Small Batches Year-Round“, joins me for a conversation on how a person new to canning starts. Whether brand new to home canning or a seasoned veteran, Marisa has great information for all skill and experience levels.
During the podcast, I briefly touch on how I spent my 4th of July weekend “attempting’ to make strawberry jam. With the benefit of Marisa’s epert advice I was able to learn what I was doing wrong and how to correct it for the future. I end the show with my upbeat and personal take on what I mean when I use the term, “the food preservation lifestyle”.
Beginners will learn:
– Which berries are the worst/best to start canning with.
– Canning terms: Pectin and “A Good Set”.
– The equipment needed for canning (Good news. No fancy equipment needed!).
– The jars needed for canning.
– Ingredient selection and how much it matters to can in versus out of season.
– Amount of berries needed for your first batch.
– Basic steps when creating your first jam and how to add flair to them.
Both expert canners and beginners will learn:
– Understanding the role of sugar in a jam recipe.
– How to safely cut the sugar from jam recipes. FYI, as I learned from my experiment last weekend, cutting the sugar in half will produce syrup, which is not a bad thing if it can be used as a topping on ice-cream.
– 4 different ways to test for set.
– How to add flair to your basic jam recipes.
Marisa McClellan’s website: Food in Jars
Marisa’a Book: Food in Jars: Preserving in Small Batches Year-Round(affiliate link)
Can You Do me a Favor Please?
If you like what you hear, would you please go to iTunes right now by clicking here and leave me a good rating (if you think I’ve earned it, that is!). It helps a lot and will go far in bringing more people into our canning community.
About The Author: John Gavin
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