Preserving, on Wednesday
This week on Table Talk, Eugenia Bone, author of Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods, joined Kim O’Donnel to discuss preserving.
The chat was Wednesday, October 21, at 10 a.m. PT, 1 p.m. ET. (Next week’s chat will return to its usual Thursday time-slot.)
Kim, a trained chef and longtime food journalist, offers suggestions, links, recipes, and commentary in her weekly chats. It’s an hour of good-food camaraderie and helpful information.
If you didn’t make it on Wednesday, email Kim your question or comment at tabletalk [at] culinate [dot] com, or place a comment below.
| Table Talk with Kim O'Donnel - Oct. 21, 2009 | (10/21/2009) |
| 9:34 | Kim ODonnel: Hi everyone! Coming up at the top of the hour, we've got special guest Eugenia Bone (author of "Well Preserved") talking about all things canned, preserved and pickled. |
| 9:55 | [Comment From Heather in New Jersey ]
Kim, I won't be able to be on today but can you ask Eugenia which fall/winter veg/fruit is best for preserving,pickling, etc. Talk to you soon! |
| 9:57 | Kim ODonnel: So thrilled that we could twist Eugenia Bone's arm to come back again to host this special hour on canning, preserving and pickling. Fire away with your questions, please! Meanwhile, check out Eugenia's canning/preserving blog -- she wrote recently about her annual tuna putting up extravaganza... |
| 9:58 | [Comment From Jeanne ]
Eugenia, I'm thrilled to have a chance to chat again. I am interested in canning tuna. What is the most difficult aspect of doing this? |
| 10:00 | [Comment From eugenia bone ]
I try to do something with everything. So far I've put up cherry peppers stuffed with breadcrumbs in oil (refrigerated--great with eggs), half pint of pear and mustard jam (water bath--good with cheese), 1 pint olives (also in oil in fridge), 3 pints sour kraut (lactose fermentation then water bath), umm...frozen black olives sauce. Just anything that looks yummy in the market. |
| 10:01 | [Comment From Erin ]
Hi Kim, and hello Eugenia! I find that I am very excited to can, but the set-up and process takes time... something that I am short of with kids running about (they're still too young to participate) and the meal/snack schedule. Do you have any tips on how to fit canning in to a busy kitchen, and what is your absolute barest "mise en place" when it comes to doing it? Thank you! (I have apples and pears to get to, ASAP!) |
| 10:01 | [Comment From eugenia bone]
Hi Jeanne: I find the hardest part about pressure canning tuna is trusting the canner is doing its job. Otherwise, you just shove the fish in the jar, top with oil and process for the proscribed amount of time, then let the jars age. |
| 10:02 | [Comment From Jeanne ]
I think that's the thing that most people have trouble doing--trusting that the canner is doing its job. Most friends tell me they will never eat any home-canned tuna. They are too afraid. |
| 10:03 | [Comment From sarah gilbert ]
Erin, I have the same problem, and do most of my canning at night after bedtime or on weekends when I've got lots of finger food around they can grab themselves... pepperoni sticks from the farmer's market are a fave. |
| 10:04 | Kim ODonnel: Jeanne, I'll can tuna with you! Eugenia, is there anything one needs to know when portioning out the tuna?
|
| 10:04 | [Comment From Jeanne ]
Kim--yes, let's do it when you get back! |
| 10:05 | [Comment From eugenia bone]
Hi Erin: Think of canning this way: when you cook dinner, use one more burner on the stove to process some of the food you are preparing to eat fresh. So if you are making pork steaks with apples, peel and core a few more, and use them in a canned recipe (shredded, sauce, sliced, whatever). Don't buy any new gizmos, keep your batches small, and fold into your cooking routine, when you will be hanging around the kitchen anyway. |
| 10:05 | Kim ODonnel: By the way, over at Canning Across America,
we want your fall/holiday canning pix. Stay tuned for those details.
|
| 10:06 | Kim ODonnel: Great tip, Eugenia. I just put up 4 half pints of cranberries (love it way after Tgiving) and it took me about 90 min, maybe less. |
| 10:07 | [Comment From eugenia bone]
Jeanne, you can always tell your spooked friends that they can bring any canned food to a boil for 10 minutes at sea level (add 1 minute for every 1000 feet altitude) and the food will be safe. |
| 10:07 | [Comment From DianasaurDishes ]
I find that canning a little at a time keeps it from being overwhelming. The most I've done at once was 10 pints of jam, but that was only 3 pots worth and just took a couple hours on my day off. |
| 10:08 | [Comment From Jeanne ]
Erin and Sarah: yes, canning with kids around is hard. I agree with Eugenia--once I get everything set up, it goes much more quickly. I have everything going at once--water bath is boiling w/jars to sterilize, food to be canned is cooking, lids are in hot water. It's the actual transfer of food to jars and jars to bath and back out again that takes the time and attention. The rest of it I can hang out with my daughter with only one eye on the stove. |
| 10:08 | [Comment From Jeanne ]
Thanks for the tip, Eugenia! |
| 10:08 | Kim ODonnel: Eugenia, speaking of pressure canners, any brand recs? |
| 10:10 | [Comment From Lani ]
I find it really difficult to make jams or preserves with low amounts of sugar. I know that my relatives in Europe use less than 50% and just boil down the fruit for long periods of time, in slow batches. Does this work well for quince and marmalade jams? |
| 10:10 | [Comment From Jeanne ]
Eugenia, we are having trouble finding places in Seattle to calibrate the pressure gauge on the pressure canners. All books say to have this done each year--do you do this? |
| 10:10 | [Comment From Lani ]
Sorry, meant low batches! |
| 10:11 | [Comment From Erin ]
Thanks Eugenia - my first experience was 6 quarts of applesauce. It took a lot of time and attention (mostly prep, and because it was new to me). Jeanne - I love the doubling up of the boiling water sterilization/water bath combo! I had my jars cleaned, in hot water, and in the sink. That will save me space/time. Thank you! |
| 10:11 | [Comment From sarah gilbert ]
I actually find keeping the kitchen clean (with counter space to ladle jars, empty sink to wash jars, etc.) is the hardest part of canning with kids -- so it's hard to fit in when I'm making dinner. but it's a great way to cut the work in the winter: I won't have to make pizza sauce for months! |
| 10:12 | Kim ODonnel: Here's something I'm curious about -- who's giving their jars away this year as gifts? |
| 10:12 | [Comment From eugenia bone]
Well, I have three: a Presto with dial gauge, an All American with dial gauge, and a Mirro weighted gauge. I guess i like the weighted gauge best because I don't have to check to see if the dial gauge is staying on target. |
| 10:13 | [Comment From Jeanne ]
Eugenia--so one with a weighted gauge doesn't need calibrating? |
| 10:14 | [Comment From DianasaurDishes ]
I am Kim! I'm giving away my new favorite jam which is made from Italian Prune Plums. |
| 10:14 | [Comment From sarah gilbert ]
Kim, I'm planning a lot of gifts this year. I'm making lots of extras on the unusual preserves, like walla walla onion jam and plum lime marmalade and -- Lani -- quince fig relish, which I made with just a little honey. quinces are fabulous for low-sugar canning b/c they're full to bursting with pectin. |
| 10:15 | [Comment From eugenia bone]
Jeanne: You can get your dial gauge checked at your State University Extension. Search State University (your state) Extension Office or Cooperative Extension Program (plus your state). |
| 10:16 | Kim ODonnel: Okay, I LOVE the idea of wall walla jam. Brilliant. Quince fig relish! How jazzy. Have you explored all the fun label ideas/gift packaging? |
| 10:16 | [Comment From Erin ]
I have thought about gift-giving, but will hold off on that until I'm using stuff from my own garden in a few years. |
| 10:16 | [Comment From Lani ]
Kim - That quince fig relish sounds awesome! And you used no sugar, just honey? Was it to taste, and long boil? |
| 10:16 | Kim ODonnel: Sarah, care to elaborate on your marvelous relish?? |
| 10:17 | [Comment From sarah gilbert ]
Kim, no, but there's someone here in Portland who sells gorgeous custom labels on Etsy and I was thinking about printing up some of my own. |
| 10:17 | Kim ODonnel: Making small cards from Moo.com would make great gift tags, too... |
| 10:17 | [Comment From Jeanne ]
Eugenia: good idea. Rumor has it that they don't do it anymore...I need to check on this |
| 10:17 | [Comment From eugenia bone]
Lani: You can cook down any fruit, but it will have a "cooked" flavor and not be as bright tasting as when you use more sugar. Check out fruit butter recipes--that's the end result of cooking down. You can also look into commercial pectin but most of the recipes associated with that are loaded with sugar. |
| 10:18 | Kim ODonnel: Speaking of fruit butter -- has anyone done pumpkin butter? |
| 10:18 | [Comment From Jeanne ]
Oh, yes. Kim--let's do walla walla jam and quince fig relish, too! Then we can give it to people w/our tuna! Ha! |
| 10:18 | [Comment From eugenia bone]
Jeanne: BTW, I don't calibrate every year. Should. |
| 10:19 | Kim ODonnel: Jeanne, figs are available at UDistrict market in Seattle -- ask Seattle Viv for details. And by the way, last week for WA state cranberries at market, if you want to freeze and/or put up. |
| 10:19 | [Comment From sarah gilbert ]
yes! I'd love to. it's really simple and extemporaneous -- quinces are so easy to work with. for relishes, I start with sauteing diced onions in a little olive oil or butter, when they're soft I add in the fruit (quinces peeled and diced; figs just peeled and smushed) and about 1/2 cup to a cup of honey depending on the amount of fruit (I think I had 4-5 pounds total). |
| 10:19 | Kim ODonnel: Oh man. Sounds sublime. Thanks for sharing, Sarah. |
| 10:19 | [Comment From Jeanne ]
Yes, there is also someone on Etsy (maybe the same person Sarah is talking about) who will do personalized pdf labels for you to print out for your jars |
| 10:19 | [Comment From eugenia bone]
Hey, you guys know you don't have to sterilize jars and bands that are going to be processed more then 10 minuetes, right? |
| 10:20 | Kim ODonnel: I don't know if that's common knowledge, Eugenia. |
| 10:20 | [Comment From Jeanne ]
Someone scared me about canning pumpkin butter. Apparently pumpkin is so dense. Any issues with pumpkin that you know of Eugenia? |
| 10:20 | [Comment From sarah gilbert ]
at the end I'll add enough vinegar to make it good and acidic. I used balsamic the first time and it was really good, only a few tablespoons I think. I also may have added sage or another herb. |
| 10:21 | [Comment From Jeanne ]
The reason I keep my jars in the boiling water bath for awhile before I use them is for convenience. |
| 10:21 | [Comment From Jeanne ]
Oh, yes. Sarah and I were thinking of same person--Lelonopo! |
| 10:22 | [Comment From DianasaurDishes ]
Really, you don't have to sterilize them? I didn't know that. I just have them in my waterbath pot though so it's not really an extra step for me. |
| 10:22 | Kim ODonnel: One my questions about pumpkin and/or apple butter is yield. I've assumed that you need a lot of fruit to get very little butter. Yay or nay? |
| 10:22 | [Comment From sarah gilbert ]
eugenia, I'm so glad that's true. if I had to sterilize the jars each time it would cut my canning output significantly! somehow that extra step is a big barrier. hey, speaking of cranberries, has anyone canned cranberry sauce? I was thinking about those quinces... |
| 10:23 | [Comment From eugenia bone]
Pumpkin and squash: yeah, it is generally not recommended to can them because you have to process it in a pressure canner forever. They are better root cellared or frozen, I think. |
| 10:23 | Kim ODonnel: Sarah I just did some cranberry sauce. It came out great -- and took very little time. 1 quart berries yields 4 half-pints, no waste. |
| 10:23 | [Comment From Jeanne ]
Sarah: do you have your quince recipe on your site? |
| 10:24 | [Comment From sarah gilbert ]
no, Jeanne, I'll try and record it and put it on my culinate page. |
| 10:24 | Kim ODonnel: Sarah, we'd also love to share it on the CAA site, if you're game! |
| 10:24 | [Comment From DianasaurDishes ]
Kim, I've made apple butter in the crockpot and stuffed it full with apples. I ended up with it still being pretty full of apple butter when it was done. |
| 10:24 | [Comment From Jeanne ]
What about pumpkin with lemon and sugar (like a butter)? |
| 10:24 | [Comment From eugenia bone]
There is a marvelous cranberry ketchup recipe in Edon Waycott's Preserving The Taste. |
| 10:25 | Kim ODonnel: Cranberry ketchup sounds killer. Yes, please. |
| 10:25 | [Comment From Jeanne ]
Sarah: was just going to say the same thing Kim did about having that recipe on the Canning Across America site |
| 10:26 | Kim ODonnel: Eugenia, have you ever put up persimmons? Kumquats? And I'd love to know a few tricks on making marmelade as citrus starts coming in. I'm dreaming about something w/ blood oranges... |
| 10:26 | [Comment From Dan ]
Kim, I made my first apple butter yesterday, and was pleasantly surprised by the yield. 10 apples (or so) became 5 cups of applesauce, which became 5 half-pint jars of apple butter. |
| 10:26 | Kim ODonnel: Wow, that's great yield, Dan. What kind of apples did you use? |
| 10:27 | [Comment From sarah gilbert ]
oh thanks for asking about persimmons! a few neighbors have trees that are just about to come ripe and I was planning to glean. |
| 10:27 | [Comment From Jeanne ]
Also, kiwis! Those guys are coming soon! |
| 10:27 | Kim ODonnel: The little kiwis are now avail in Seattle, Jeanne. Just saw them last weekend! |
| 10:27 | [Comment From Jeanne ]
Yeah, the fruit butters scare many people off because of the time needed for them to reduce. Crockpot is a fabulous tool for this! Instead of oven. |
| 10:28 | [Comment From Jeanne ]
I know--kiwiberries! Or, as they are also known, hardy kiwi. Yum! |
| 10:28 | Kim ODonnel: I wonder how those little kiwis would fare in a jam or chutney? |
| 10:28 | [Comment From Dan ]
Eek, that's a good question. They came in my CSA box, and there was some variety, but I don't know the specific kinds, except that I definitely threw in two honeycrisps from the market, because those are the best apples ever. If I had to guess on the rest, they looked like your standard McIntosh and Red Delicious, but I'm not positive. |
| 10:29 | [Comment From Jeanne ]
To geek out for a minute, the kiwiberries are not baby kiwis. They are a different variety. |
| 10:29 | Kim ODonnel: Geek out, my dear. |
| 10:30 | [Comment From Jeanne ]
Thanks, Kim. We had a big discussion about this last weekend. I finally looked them up. |
| 10:30 | [Comment From DianasaurDishes ]
I like Fuji Apples for apple butter |
| 10:30 | Kim ODonnel: Tell us why, Dianasaur. Texture, flavor or both? |
| 10:30 | [Comment From sarah gilbert ]
Kim, according to someone here in Portland, where they're also abundant, kiwis are great for jam and make a good base for other flavors. I'd think they would make a great stand-in for figs as the texture is really similar. |
| 10:31 | Kim ODonnel: Who here does conserves -- as in adding nuts to fruits? |
| 10:31 | [Comment From Jeanne ]
Also, to keep skin on or not keep skin on for applesauce and butter? What do people do? I like the pink color the skin gives... |
| 10:31 | [Comment From Jeanne ]
I did a pear conserve with pecans. Yum! |
| 10:32 | [Comment From eugenia bone]
Re: Pumpkin, the Ball book has pressure canning instructions. I just don't know of a pumpkin butter you could safely water bath process...pickles, yes. For citrus marmalades, it's so easy: 1 cup sugar for every cup pulp with some rind. You can use any combination of citrus fruit. What gives it that bitter Scottish flavor is leaving in the seeds. |
| 10:33 | Kim ODonnel: I had a moment of accomplishment recently -- popped open a jar of pickled cauliflower (done w/ Jeanne around Labor Day) w/ Sri Lankan curry and it is tongue popping. I'm seeing a salumi plate real soon. |
| 10:33 | [Comment From Jeanne ]
I think conserves are a fabulous gift because they are unusual and elegant. |
| 10:33 | [Comment From Dan ]
Jeanne, that sounds amazing. Does adding nuts change the canning process at all? |
| 10:33 | Kim ODonnel: Tha'ts my question, too, Dan. Eugenia -- nuts in conserves -- does it change the process? |
| 10:34 | Kim ODonnel: Eugenia, I so love ruby red grapefruits from Texas, which are around for a short time only, thinking some marmelade may be in order... |
| 10:34 | [Comment From eugenia bone]
Nuts are okay because they are already preserved (dried), however, they change the volume of the jar, so the processing time will change accordingly. |
| 10:34 | [Comment From Jeanne ]
Oh, Kim, about a marmalade. I have a great Satsuma marmalade recipe--makes the best marmalade ever! |
| 10:35 | Kim ODonnel: Wow, Satsuma marmelade. I'm now hungry for toast... |
| 10:36 | [Comment From DianasaurDishes ]
I love the flavor of the fujis for apple butter because there's a tartness to it. I find other apples often end up being too sweet for me. |
| 10:36 | [Comment From Jeanne ]
It required a little longer of a water bath, I think, when the nuts were there. The recipe also had wine. Let me go look up the recipe |
| 10:36 | [Comment From Jeanne ]
I think it's from Greg Atkinson. I will ask him if we can put it up on the CAA site. |
| 10:36 | Kim ODonnel: Eugenia, do you ever put up meat? |
| 10:38 | Kim ODonnel: I've actually considered doing pickled turnips. Anyone ever try? |
| 10:38 | [Comment From eugenia bone]
Do you mean in a jar, like a stew? No. But it isn't difficult. I put up bacon but that needs to be held in the fridge. |
| 10:39 | Kim ODonnel: Was thinking more like confit... |
| 10:39 | [Comment From DianasaurDishes ]
Does anyone have a good crabapple jelly recipe? Picked a bunch for pie and have several leftover |
| 10:40 | [Comment From Jeanne ]
OK, Dan, the recipe I used is the Pear, Port, and Thyme Conserve from Eugenia's book! I didn't have almonds (like the recipe called for), so I used pecans. Great recipe--thanks Eugenia! |
| 10:40 | [Comment From eugenia bone]
Tuna, on the other hand, I love to put up. And i smoke fish, like swordfish, scallops...and there is a crabapple jelly recipe on my blog (blogs.denverpost.com/preserved) |
| 10:40 | [Comment From eugenia bone]
Far out Jeanne! |
| 10:41 | Kim ODonnel: Eugenia was telling me before the chat she may try her hand at putting up smoked salmon this weekend -- stay tuned for a report! |
| 10:41 | [Comment From Jeanne ]
It is scrumptious, Eugenia. I will make more for gifts! |
| 10:42 | Kim ODonnel: I've been wondering too about pickled ginger and/or garlic. Quick pickle or in jars? |
| 10:42 | [Comment From Jeanne ]
Stocking Up III has a whole section on canning meat. I love that book. |
| 10:42 | Kim ODonnel: Jeanne, don't know bout this title. Old, new? |
| 10:42 | [Comment From eugenia bone]
I think it would be so cool to have my own smoked salmon pate ready to dump out for a last minute cocktail hour. I live in New York City and people drop do in. |
| 10:43 | [Comment From Dan ]
Eugenia, can adding herbs to the fruit at the beginning of cooking and then removing them before canning significantly affect the pH level of the finished jam? |
| 10:43 | Kim ODonnel: Oh, yes, smoked salmon pate at the ready. How glam indeed. |
| 10:44 | [Comment From Jeanne ]
Kim, it's an oldie that's been updated several times. Stocking Up III (3) is the most recent. Its subtitle: America's Classic Preserving Guide. I use it every year. |
| 10:44 | [Comment From eugenia bone]
Dan: No problem with the herbs. Smash them around in the almost finished jam to release the essential oils, then remove. Don't sweat little bits that might make it into your jar. The pH will be fine. |
| 10:45 | Kim ODonnel: Ok -- peppers (Eugenia, I know you're a fan, too). Pickled? Roasted and in oil? What do you do w/ your surplus? |
| 10:45 | [Comment From sarah gilbert ]
Kim, I've been meaning to pickle garlic. there's evidently a big tradition of garlic pickling in Persia: the garlic guy at the farmer's market here said a Persian customer's family "treasures" were pickled garlic. some of the jars were decades old. I really want to try that this fall! |
| 10:46 | [Comment From Jeanne ]
Oh, and the Pickled Cauliflower recipe Kim and I used was fab. I think we are planning on having it on the CAA website. Soon. |
| 10:46 | [Comment From eugenia bone]
pickled garlic fans: don't freak out if the garlic turns blue. It can happen for a lot of reasons, none of which will affect the safety. |
| 10:46 | Kim ODonnel: Jeanne, I posted it on my column at True/Slant. We can always excerpt. |
| 10:47 | Kim ODonnel: Sarah, that makes sense that garlic would be considered a treasure. After all, it's never avail. all the time. Can anyone describe the flavor? |
| 10:47 | [Comment From Dan ]
Thanks! Rosemary with peaches is just incredible. |
| 10:48 | [Comment From eugenia bone]
In the part of Italy where my dad is from they cook chicken with cauliflower and vinegar. Maybe Kim's recipe would work with it. (brown chicken, add cauliflower, heat through.) |
| 10:49 | [Comment From eugenia bone]
...and tomatoes! Add cauliflower with chopped tomatoes. And garnish with parsley. Fast! |
| 10:49 | Kim ODonnel: Oh, yes! great idea. I love how you incorporate preserved & pickled stuff into larger dishes... |
| 10:49 | [Comment From Lani ]
Oh, I just picked up some tender ginger at the farmer's market and would like to pickle it in honey, for drink syrup. |
| 10:50 | Kim ODonnel: Tender ginger -- of course -- why not pickle! Great idea. |
| 10:50 | [Comment From eugenia bone]
Kim, canning, for me, is ideal when it brings me that much closer to finishing dinner. |
| 10:52 | Kim ODonnel: It makes so much sense, Eugenia. We've just gotten so used to buying jars off the shelves. Why not indeed jar it ourselves -- and make dinner prep easier. |
| 10:52 | [Comment From Jeanne ]
Wow, the produce and fish that's coming in now to can is making me excited to do more! And the weather is so much more pleasant to can in than the 90 degree summer days... |
| 10:53 | [Comment From eugenia bone]
..and more to your palate. And reflecting your politics. And supporting your local economy...Sarah, I've included garlic in pickle jars of various sorts. The blue tinge happens when the garlic is too young or hasn't been aged properly, or interactions with the metals in your pots. |
| 10:53 | [Comment From Jeanne ]
Also, in Eugenia's book she incorporates recipes to use the preserved items in--I love it! |
| 10:54 | Kim ODonnel: I don't know 'bout y'all, but I'm feel very inspired to go out and buy more jars... |
| 10:54 | [Comment From Jeanne ]
Actually, blue garlic would be fun to give as Hanukkah gifts... |
| 10:54 | Kim ODonnel: LOL!!!!!!! Yes, indeed. |
| 10:55 | [Comment From Jeanne ]
Kim, yes, I do feel re-inspired to can more! So exciting! |
| 10:56 | Kim ODonnel: Quick question: If my liquid is not completely covering veg in jars, am I in trouble? |
| 10:56 | [Comment From Jeanne ]
Eugenia: were you part of the NYC Pickling Day? |
| 10:57 | [Comment From eugenia bone]
No I missed pickling day, unfortunately. Have been traveling a lot working on a new book. |
| 10:57 | Kim ODonnel: Some of us from Canning Across America have been kicking around the idea of a canning swap. Anyone ever done something along these lines? |
| 10:57 | [Comment From Dan ]
Kim, good question. I have some beet icebergs in a few of my pickle jars. Are they safe? |
| 10:57 | [Comment From Jeanne ]
Yes, we've gotten that question a lot on the CAA website--is it OK for pickles to not have the liquid completely covering them in the finished product? |
| 10:58 | [Comment From Jeanne ]
National Pickling Day is Nov. 14th. |
| 10:58 | [Comment From sarah gilbert ]
I don't think so Kim -- once you've got your seal it should be ok. many of my green bean & jalapeno pickles are sticking out of their brine and they always come out of the jar just fine. |
| 11:00 | [Comment From redweather ]
i haven't had much to add today, but i just wanted to say this was fascinating, and thank you all for being here and letting me lurk! |
| 11:00 | [Comment From eugenia bone]
About the liquid situation: Good question! Every recipe I have encountered calls for covering with liquid to pressure or water bath can. I actually don't know the official answer, but certainly if you cover the food with liquid it protects the food from oxidization. It may also have to do with regulating the amount of headspace in a jar. |
| 11:00 | Kim ODonnel: Redweather, maybe you'll can one day soon? |
| 11:01 | [Comment From redweather ]
it's on my list of things to do! i think applesauce is first, but maybe pickles.... pickled garlic sounds great! but no one said what it tastes like? or where you would use it? |
| 11:02 | [Comment From eugenia bone]
But to carry on about liquid, foods often bob above the liquid (as they often shrink during processing). It's okay. |
| 11:02 | [Comment From Jeanne ]
Also, one last thing: we have a Tips for Canning With Children article on the CAA website (for parents who find it hard to can with kids around) |
| 11:02 | Kim ODonnel: We have run out of time, but once again, Eugenia has rocked the canning kasbah. Thank you! Maybe we can convince her to come back in the spring?? Great hour, everyone. Lots of delicious, inspiring ideas. Eugenia, any parting thoughts? |
| 11:03 | [Comment From Jeanne ]
Thank you Eugenia and Kim! I'm inspired to can for the holidays!! |
| 11:04 | [Comment From Dan ]
Thanks for coming, Eugenia, and for setting this up, Kim. This was my first visit, and it was wonderful. |
| 11:04 | [Comment From eugenia bone]
Yes. Small batch canning to slowly replace the purchased food in your pantry totally changes your kitchen ecosystem--to the benefit of everyone who eats from it! |
| 11:04 | Kim ODonnel: Next week is all about Tricks & Treats, just in time for the Great Pumpkin. Join me thurs 10/29, 1Et/10a PT. |
| 11:05 | Kim ODonnel: YES! Viva la canvolution. Thanks everybody. All best. |
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