Table Talk: July 8

Preserving with Sherri Brooks Vinton

By Kim O'Donnel

July 5, 2010

If the summer harvest has inspired you to start preserving, this week’s Table Talk is for you. Kim will be joined by Sherri Brooks Vinton, who’s recently written Put 'em Up!, a book that features step-by-step canning instructions for everything from pickled jalapeños to drunken cherries.

Sherri Brooks Vinton

Sherri and Kim will answer your questions and offer tips and suggestions about canning and other food-preservation methods.

Bring your questions, suggestions, links, and tips Thursday, July 8, 1 p.m. ET, 10 a.m. PT. Sign up below for an email reminder of the chat.

Kim, a trained chef and longtime food journalist, is writing a cookbook for people trying to eat less meat. Every week, she brings ideas, tips, and recipes to her live chats — right here at Table Talk, most Thursdays.

Table Talk with Kim O'Donnel - July 8, 2010

(07/08/2010)

  

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9:39	Kim ODonnel:  Who's ready to can? Sherri Brooks Vinton, author of the newly pubbed Put'em Up! is my special guest today.  Gather 'round the canning kettle, at the top of the hour! Thursday July 8, 2010 9:39 Kim ODonnel

9:59

Kim ODonnel:  Hello! I'm thrilled to have Sherri Brooks Vinton join me today for a conversation on canning, preserving and the myriad ways to "put by" food. Sherri has just written Put'em Up!, a collection of recipes, by ingredient, that guide you through various ways of preserving food.  Welcome Sherri, and let's jam! Thursday July 8, 2010 9:59 Kim ODonnel

10:00

SBVinton:  Hi Kim! Thrilled to be here with you. Thursday July 8, 2010 10:00 SBVinton

10:00

[Comment From kim kim : ]  Sometimes I have had pears and applesauce smell and taste like dyer fabric sheets. Someone said it could be the pesticides not washed off properly. The cans are still sealed. Thursday July 8, 2010 10:00 kim

10:00

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  I'm here! Thursday July 8, 2010 10:00 Jeanne in Seattle

10:01

SBVinton:  Hmmm, perhaps your dish towels or detergent are lending some perfume? Thursday July 8, 2010 10:01 SBVinton

10:01

Kim ODonnel:  Hey Jeanne! Sherri, Jeanne is one of my fellow canvolutionaries at Canning Across America Jeanne, what are you planning to can this week? Thursday July 8, 2010 10:01 Kim ODonnel

10:02

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  You know, when I make applesauce, it often tastes a bit like perfume--I think it's part of the variety of fruit. Thursday July 8, 2010 10:02 Jeanne in Seattle

10:02

Kim ODonnel:  Sherri, how long have you been canning? Is this something you grew up with or came to later in life? Spin us a good yarn! Thursday July 8, 2010 10:02 Kim ODonnel

10:02

SBVinton:  Different apples do have different qualities Thursday July 8, 2010 10:02 SBVinton

10:03

SBVinton:  I grew up around canning folk but wasn't taught how to do it. Thursday July 8, 2010 10:03 SBVinton

10:03

Kim ODonnel:  How did you get the bug? or rather, what inspired you to write Put'em Up! Thursday July 8, 2010 10:03 Kim ODonnel

10:04

SBVinton:  My grandmother comes from the south where they canned everything. They did a low country confit of sorts---sauteed sausage patties that they would cover in cooking grease. So I grew up with no fear. Thursday July 8, 2010 10:04 SBVinton

10:04

SBVinton:  I came home from the market one day with a flat of strawberries that were starting to fade. Thursday July 8, 2010 10:04 SBVinton

10:04

Kim ODonnel:  And... Thursday July 8, 2010 10:04 Kim ODonnel

10:04

SBVinton:  I threw them on the backburner with a little sugar while I was cooking dinner and they turned into a sauce that I froze. Thursday July 8, 2010 10:04 SBVinton

10:05

SBVinton:  (sorry, speed typing) and that really turned me onto stopping the clock on the harvest. Thursday July 8, 2010 10:05 SBVinton

10:05

SBVinton:  Then I started doing more of that kind of easy thing--fridge pickles, etc. Thursday July 8, 2010 10:05 SBVinton

10:05

Kim ODonnel:  Was it a wake-up call? Thursday July 8, 2010 10:05 Kim ODonnel

10:06

SBVinton:  and now I love the funky art meets science of fermenting--I've gone whole hog. Thursday July 8, 2010 10:06 SBVinton

10:06

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Sherri: we get lots of questions (on the CAA website) on how to reduce sugar in canning--it seems like such a complicated topic to just give global rules to folks. Do you have any words of wisdom on this? Thursday July 8, 2010 10:06 Jeanne in Seattle

10:06

SBVinton:  It really turned me onto squirreling away seasonal things. Thursday July 8, 2010 10:06 SBVinton

10:07

[Comment From Joyce @friendsdriftinn Joyce @friendsdriftinn : ]  My blueberry jam didn't set. Used liquid Certo and 1 extra cup of sugar. Should I undo and recook...or just go with blueberry syrup? Sigh Thursday July 8, 2010 10:07 Joyce @friendsdriftinn

10:07

SBVinton:  The really important ingredient in safe canning is acid, not sugar. It can often be eliminated from things like pickles. Thursday July 8, 2010 10:07 SBVinton

10:07

[Comment From alisoncsmith alisoncsmith : ]  i've found the problem with "stopping the clock on the harvest" (love that phrase SBVinton!) is that you have to remember to go back and use it! i'm just a novice (making a sauce w/ fading fruit and freezing), but SO want to do more...and have to clear out cupboards to do so! Thursday July 8, 2010 10:07 alisoncsmith

10:08

SBVinton:  There are a number of reasons that a jam didn't set. I say, just enjoy it and try again. Even the most practiced canners have this happen now and again. Thursday July 8, 2010 10:08 SBVinton

10:08

Kim ODonnel:  Alisoncsmith, you need to do an Eat Up What You Put Up party in October! Thursday July 8, 2010 10:08 Kim ODonnel

10:08

[Comment From Peach Peach : ]  I have a problem lowering the sugar content... any thoughts in that area? Thursday July 8, 2010 10:08 Peach

10:08

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Alison: that's why we are having an Eat Up What You Put Up weekend in October-- Thursday July 8, 2010 10:08 Jeanne in Seattle

10:09

SBVinton:  I just had a pickle party--it was a riot. Grill up some sausages and bust those things out! Thursday July 8, 2010 10:09 SBVinton

10:09

[Comment From alisoncsmith alisoncsmith : ]  but doesn't that sort of defeat the purpose of putting it up? Thursday July 8, 2010 10:09 alisoncsmith

10:09

SBVinton:  I use Pomona's Universal Pectin which allows you to use MUCH less sugar than traditional pectins Thursday July 8, 2010 10:09 SBVinton

10:09

Kim ODonnel:  Well, if you have a party and everyone brings a jar or two of stuff, then you are eating up as well as squirreling away... Thursday July 8, 2010 10:09 Kim ODonnel

10:09

[Comment From Peach Peach : ]  Love the Pickle Party idea! Fab Thursday July 8, 2010 10:09 Peach

10:10

SBVinton:  I use my pickle parties to use up the last of the previous season's goodies. The 11 month old treasures. Then I start over again. Thursday July 8, 2010 10:10 SBVinton

10:10

Kim ODonnel:  One of the things I love about canning is the community/social aspect. A pickle party, for example. sWeating together at the stove. Pooling resources. Thursday July 8, 2010 10:10 Kim ODonnel

10:10

[Comment From Joyce @friendsdriftinn Joyce @friendsdriftinn : ]  Pomonas a regional brand..available online? Thursday July 8, 2010 10:10 Joyce @friendsdriftinn

10:10

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Also, eating stuff in October will remind you to eat it throughout the year. I often can stuff and then kind of forget about it. Thursday July 8, 2010 10:10 Jeanne in Seattle

10:10

SBVinton:  Yes, it's the new knitting circle. Thursday July 8, 2010 10:10 SBVinton

10:11

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  11 month parties. Terrific idea, Sherri! Thursday July 8, 2010 10:11 Jeanne in Seattle

10:11

[Comment From Myra Kohn Myra Kohn : ]  Downtown Seattle canvolutionaries representing. Good morning everyone! Thursday July 8, 2010 10:11 Myra Kohn

10:11

SBVinton:  Pomona's is available online. I've also seen it in natural food stores. It's all I use. Thursday July 8, 2010 10:11 SBVinton

10:11

Kim ODonnel:  Hi Myra! What have you put up lately? Thursday July 8, 2010 10:11 Kim ODonnel

10:12

SBVinton:  I just put up blueberry jam. Two cups of sugar for 2 quarts of fruit. And that's on the heavy side of sugar for me. Thursday July 8, 2010 10:12 SBVinton

10:12

Kim ODonnel:  I'm really jonesing to make some jam this wknd. Can't stop thinking about it, actually. The cupboard is bare of jam, and it's time to replenish the larder. Thursday July 8, 2010 10:12 Kim ODonnel

10:12

[Comment From Peach Peach : ]  I've tried the Pomona....it works... it will jell..but the mouth feel suffers greatly. Thursday July 8, 2010 10:12 Peach

10:12

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Joyce: Yes, Pomona pectin is available online. Here's a link to Amazon: http://www.amazon.com/s/ref=nb_sb_ss_c_1_13?url=search-alias%3Dgrocery&field-keywords=pomona+pectin&sprefix=pomona+pectin Thursday July 8, 2010 10:12 Jeanne in Seattle

10:13

[Comment From Myra Kohn Myra Kohn : ]  Hand picked local Shuksan strawberries from Skagit Sun. I invited two friends who had never canned before to see how I do it. Small batch, sans pectin. Thursday July 8, 2010 10:13 Myra Kohn

10:13

SBVinton:  www.pomonapectin.com Thursday July 8, 2010 10:13 SBVinton

10:13

SBVinton:  I love love love the long cooked jam. My favorite! Thursday July 8, 2010 10:13 SBVinton

10:14

SBVinton:  I do cherry with black pepper Thursday July 8, 2010 10:14 SBVinton

10:14

SBVinton:  Good on toast. Good on duck. Very versatile. Also, on a cheese plate. Thursday July 8, 2010 10:14 SBVinton

10:14

[Comment From Fran Fran : ]  I've been considering buying a pressure canner. How do home-canned peaches taste (commercial ones have no taste these days)? Also, are canned green beans worth it? I froze some (par-boiled), but when I used them, the insides were hollow! Thursday July 8, 2010 10:14 Fran

10:14

[Comment From Myra Kohn Myra Kohn : ]  Also made a stone fruit (peach, nectarine, plum and cherry) and strawberry jam. Beautiful color and bright flavor. Thursday July 8, 2010 10:14 Myra Kohn

10:15

SBVinton:  I don't do a lot of pressure canning. I prefer to freeze my veg. Thursday July 8, 2010 10:15 SBVinton

10:15

SBVinton:  And I don't mind going a few months on root vegetables if I have some tangy chutney on the side! Thursday July 8, 2010 10:15 SBVinton

10:15

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Blueberry jam: one of my favorites. My all time favorite jam to make is Concord grape jam made with honey. The house smells amazing when you make it. Thursday July 8, 2010 10:15 Jeanne in Seattle

10:15

[Comment From Peach Peach : ]  I did a strawberry, black pepper and balsamic a few weeks ago.... wonderful! Thursday July 8, 2010 10:15 Peach

10:16

[Comment From Jasmine Jasmine : ]  I made a ton of jam this weekend (I bought 20 lbs of Blenheim apricots for a great price), a number of small batches. So fun, and now I can't wait for blackberries to be ready! I have a question about pickled beets -- I've had pickled beets that are nice and crunchy, but all of the recipes that I've seen have you cook them for a while before pickling; won't that make them too soft? Any great recipes for pickled beets? Thursday July 8, 2010 10:16 Jasmine

10:16

SBVinton:  Those all sound great! My kids love to separate the grape skins Thursday July 8, 2010 10:16 SBVinton

10:16

[Comment From Fran Fran : ]  About Pomona, I bought jam from a farm stand that makes jelly and uses Pomona. It doesn't seem to hold the jell as well as cooking jam without it to the gel temp does. Thursday July 8, 2010 10:16 Fran

10:16

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Yeah, pressure-canning veggies does give you soft veggies. But, they are shelf-stable, which is great. No worries when the power goes out. Thursday July 8, 2010 10:16 Jeanne in Seattle

10:17

SBVinton:  I cook my beets before I pickle them. Not all the way. But by doing so, I think it takes some of the water out of the veg so it doesn't dilute the brine. Thursday July 8, 2010 10:17 SBVinton

10:17

Kim ODonnel:  Dilly beans don't need a pressure canner, tho, right? Thursday July 8, 2010 10:17 Kim ODonnel

10:17

[Comment From Joyce @friendsdriftinn Joyce @friendsdriftinn : ]  What is your favorite and least favorite to put up? Thursday July 8, 2010 10:17 Joyce @friendsdriftinn

10:17

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  No, dilly beans are a pickled bean--have enough acid Thursday July 8, 2010 10:17 Jeanne in Seattle

10:17

[Comment From Peach Peach : ]  Does anyone use Pickle Crisp or the like anymore? Thursday July 8, 2010 10:17 Peach

10:17

SBVinton:  I don't know what to say about the farm stand jam. There are a lot of reasons that it could have been a bit soft. May not have been the pectin Thursday July 8, 2010 10:17 SBVinton

10:18

Kim ODonnel:  Peach, for cucumber pickles, you can add a grape leaf to the jar to help things stay crisp. Works like a charm. Thursday July 8, 2010 10:18 Kim ODonnel

10:18

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  what I mean is, dilly beans are safe to water-bath can because they have enough acid Thursday July 8, 2010 10:18 Jeanne in Seattle

10:18

[Comment From Kim Kim : ]  I have a juicer . You put grapes on top and water on bottom The juice is steamed and ends up in the middle. It is so easy and then I make jellies. Thursday July 8, 2010 10:18 Kim

10:18

SBVinton:  I don't use pickle crisp. I use oak leaves in my crock for a crunchy fermented dill pickle. Delicious! Thursday July 8, 2010 10:18 SBVinton

10:18

Kim ODonnel:  Tell us more, Kim Thursday July 8, 2010 10:18 Kim ODonnel

10:19

SBVinton:  Kim, that juicer idea sounds great. Is the juice clear? Thursday July 8, 2010 10:19 SBVinton

10:20

Kim ODonnel:  My canning wish-list this summer:  blueberry jam, raspberry jam, dilly beans, tomatoes, tomatillo sauce, bread and butter pickles. Thursday July 8, 2010 10:20 Kim ODonnel

10:20

[Comment From Peach Peach : ]  Just one raw leaf per jar, Kim O'D? Thursday July 8, 2010 10:20 Peach

10:20

Kim ODonnel:  I buy the grape leaves in a jar, rinse it off, then add 1 leaf, or even half, to each jar. Thursday July 8, 2010 10:20 Kim ODonnel

10:20

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Wow, an oak leaf. Have never heard of that, Sherri! Wow! Thursday July 8, 2010 10:20 Jeanne in Seattle

10:21

[Comment From Joyce @friendsdriftinn Joyce @friendsdriftinn : ]  Leaves? Whats Extension folks say about this? Thursday July 8, 2010 10:21 Joyce @friendsdriftinn

10:21

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  KimO: terrific list! I like it! My list this year includes canning way more spaghetti sauce than I canned last year. We ran out by October. I need to make 12 times as much! Thursday July 8, 2010 10:21 Jeanne in Seattle

10:21

SBVinton:  The tannins in the oak leaf help keep the crisp. And I love just going outside and plucking a few off of my tree. Thursday July 8, 2010 10:21 SBVinton

10:22

SBVinton:  tomatoes, tomatoes, tomatoes. I can never have enough. Thursday July 8, 2010 10:22 SBVinton

10:22

Kim ODonnel:  Sherri, do you need to sterilize those oak leaves before adding? Thursday July 8, 2010 10:22 Kim ODonnel

10:22

SBVinton:  No, I just wash them like the cukes. Thursday July 8, 2010 10:22 SBVinton

10:22

[Comment From Peach Peach : ]  I'm definitely going to try the leaf option. I hate soggy pickles. I'll test grape leaves vs. oak leaves. Thursday July 8, 2010 10:22 Peach

10:23

SBVinton:  The fermentation process creates enough lactic acid to keep everything happy. Thursday July 8, 2010 10:23 SBVinton

10:23

[Comment From Joyce @friendsdriftinn Joyce @friendsdriftinn : ]  My motto...grow more maters! Giggles Thursday July 8, 2010 10:23 Joyce @friendsdriftinn

10:23

[Comment From Kim Kim : ]  It's made by Norpro. You can buy it online-amazon. I bought mine where I live- Lancaster,pa. You put concord grapes, cherry etc.. on top. The boiling water steams out the juice and goes through a tube.. You can it. It is delicious. Thursday July 8, 2010 10:23 Kim

10:23

SBVinton:  I never thought of using the grape leaves in a jar. That's clever. Thursday July 8, 2010 10:23 SBVinton

10:23

Kim ODonnel:  I learned the grape leaf trick from Eugenia Bone. It really works well. Thursday July 8, 2010 10:23 Kim ODonnel

10:24

[Comment From Fran Fran : ]  My favorite farmer is 86 years old and still going! She grows the best strawberries in the area. We give her a few jars of jam every year which she adores. We say she has the best berries and she says we make the best jam. I don't use added pectin which also makes it easier to scale the batch up or down. We make strawberry, apricot (the worse to peel), and Concord grape. Haven't bought jam in years. Thursday July 8, 2010 10:24 Fran

10:24

SBVinton:  Kim, that sounds swell. I would make more jelly if I had that thing. Thursday July 8, 2010 10:24 SBVinton

10:24

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Kim: OMG, concord grape juice. My favorite! I may have to go get a juicer now. Thursday July 8, 2010 10:24 Jeanne in Seattle

10:24

Kim ODonnel:  Concord grape juice is nectar from the gods. Thursday July 8, 2010 10:24 Kim ODonnel

10:24

[Comment From VA VA : ]  I bet the leaves look beautiful, too Thursday July 8, 2010 10:24 VA

10:24

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Sherri: I never quite knew what helped with the crisping--so, it's the tannins in the leaves? Thursday July 8, 2010 10:24 Jeanne in Seattle

10:24

SBVinton:  Fran, have you tried a food mill for the apricots? Thursday July 8, 2010 10:24 SBVinton

10:25

[Comment From Peach (@PeachyFreak) Peach (@PeachyFreak) : ]  I've just been informed by my aunt that my great-grandmother used to use grape leaves in her pickles. Thursday July 8, 2010 10:25 Peach (@PeachyFreak)

10:25

[Comment From Kim Kim : ]  Go to Amazon. It runs about $150 on line. Alot cheaper from the Amish stores. You can also use it for shell fish,etc.. I don't only for juice. Thursday July 8, 2010 10:25 Kim

10:25

SBVinton:  That's how I understand it, Jeanne. And yes, I use a clear glass jar for my pickle crock so I can see inside. With the leaves, the garlic, spices and cukes, it's prettier than a bouquet on the kitchen counter. Thursday July 8, 2010 10:25 SBVinton

10:26

[Comment From VA VA : ]  The mennonites in South GA use a mild lye solution to remove the skins from the peaches; might work with apricots Thursday July 8, 2010 10:26 VA

10:26

SBVinton:  Yes, I had heard about grape leaves, but I didn't know you could use the canned ones. I just use oak because I have oak trees but I don't have grape vines. You can use either one. Thursday July 8, 2010 10:26 SBVinton

10:26

SBVinton:  VA--or blanching. Thursday July 8, 2010 10:26 SBVinton

10:27

[Comment From Joyce @friendsdriftinn Joyce @friendsdriftinn : ]  Do you cover this in the book...the leaf options? Thursday July 8, 2010 10:27 Joyce @friendsdriftinn

10:27

SBVinton:  I talk about the leaves, yes. Thursday July 8, 2010 10:27 SBVinton

10:28

SBVinton:  and there's a picture of an oak leaf, so you can pick the right tree! Thursday July 8, 2010 10:28 SBVinton

10:28

Kim ODonnel:  Sherri, in your experience, what are the staples in your jarred pantry? And you talk quite a bit about fermentation. Tell us a little bit about that! Thursday July 8, 2010 10:28 Kim ODonnel

10:28

[Comment From Peach (@PeachyFreak) Peach (@PeachyFreak) : ]  I blanch my peaches and use rubber dish gloves to pull off the skins whole, for the most part. Thursday July 8, 2010 10:28 Peach (@PeachyFreak)

10:29

[Comment From Shae Shae : ]  Yes, I blanch my apricots for a minute or so. Works great. (I hope to get more Blenheims today!) Love the oak leaf talk! Thursday July 8, 2010 10:29 Shae

10:29

SBVinton:  I guess I'm all about the fermentation right now because I just got a call this morning from a nearby farmer that has the best kirby cukes--the ones for pickles Thursday July 8, 2010 10:29 SBVinton

10:29

Kim ODonnel:  What do you have up your fermentation sleeve these days?! Thursday July 8, 2010 10:29 Kim ODonnel

10:30

[Comment From Guest Guest : ]  when i can peaches, apricots and nectarines i do it skin and all. there is no need to peel. i find the lemon keeps everything bright. Thursday July 8, 2010 10:30 Guest

10:30

SBVinton:  So I am ready to whip some of those up. I love the recipes that are like little science experiments. For fermented pickles, you make a salt solution, put it in a crock, add the cukes, spices, and oak leaves and let it ferment. You get the best sour pickles Thursday July 8, 2010 10:30 SBVinton

10:30

[Comment From Fran Fran : ]  Hmm, the food mill. Well, duh, why didn't I think of that? We use it for the grapes... We have been using the blanching method on the apricots but they have to really, really ripe. Lye? I'm scared of that, but if we dared, pretzels could be in the future... Thursday July 8, 2010 10:30 Fran

10:30

Kim ODonnel:  How long does those pickles last in the fridge? Thursday July 8, 2010 10:30 Kim ODonnel

10:30

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Sherri: you're making my mouth water. I want to go out and pickle everything! Thursday July 8, 2010 10:30 Jeanne in Seattle

10:31

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Fran: yes, I'm trying to get up the courage to do lye dipped pretzels. Eek! Thursday July 8, 2010 10:31 Jeanne in Seattle

10:31

SBVinton:  The pickles last a few months in the fridge. You may have to skim occasionally because they are a living food and continue to ferment a bit, even in the cold temp. Thursday July 8, 2010 10:31 SBVinton

10:32

SBVinton:  Some folks use the boiling water method to preserve their fermented pickles for up to a year but I don't recommend it. The high temps kill off all of the probiotic bacteria that are created in the process. It would be like cooking yogurt--defeats the purpose. Thursday July 8, 2010 10:32 SBVinton

10:32

[Comment From Peach (@PeachyFreak) Peach (@PeachyFreak) : ]  I make dairy kefir and sometimes use a couple tablespoons of whey to jumpstart my pickle crock in the cooler months..works like a charm. Thursday July 8, 2010 10:32 Peach (@PeachyFreak)

10:32

SBVinton:  Same with kraut, another fermented pickle. Thursday July 8, 2010 10:32 SBVinton

10:33

SBVinton:  Peach, that's brilliant Thursday July 8, 2010 10:33 SBVinton

10:33

Kim ODonnel:  By the way, if any of you are interested, Canning Across America is hosting its 2nd annual Can-a-Rama, a coast-to-cast show of cans, the weekend of July 24-25. The gist: Host a home canning party and get in on the action. You can enter to win canning supplies, too. Go here for details: www.canningacrossamerica.com Thursday July 8, 2010 10:33 Kim ODonnel

10:33

[Comment From Joyce @friendsdriftinn Joyce @friendsdriftinn : ]  I remember skimming crocks of Grandmas pickles..a little gross. But the pickles were so good! Thursday July 8, 2010 10:33 Joyce @friendsdriftinn

10:33

SBVinton:  I love the food mill. I am a fan of simple machines like that. Cherry pitters amaze me. Thursday July 8, 2010 10:33 SBVinton

10:33

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Sherri: so, what is the difference in taste between the fermented pickles in a crock and water-bath canned pickles? Thursday July 8, 2010 10:33 Jeanne in Seattle

10:34

[Comment From Shae Shae : ]  Lots of people prefer to leave skins on apricots for jam, but I like the flavor & texture a little better without. For me it's worth the extra work. Thursday July 8, 2010 10:34 Shae

10:34

[Comment From Peach (@PeachyFreak) Peach (@PeachyFreak) : ]  It works wonderfully.... can really save some time if you're in a pinch and need to bring a crock to a BBQ on short notice. Thursday July 8, 2010 10:34 Peach (@PeachyFreak)

10:34

[Comment From Peach (@PeachyFreak) Peach (@PeachyFreak) : ]  I think cherry pitter is on my list for Santa this year. Thursday July 8, 2010 10:34 Peach (@PeachyFreak)

10:35

Kim ODonnel:  Sherri, you also talk a lot about drying fruit in the book.  What are you favorites -- and do you need special equipment to do this? Thursday July 8, 2010 10:35 Kim ODonnel

10:35

SBVinton:  Jeanne--Unlike vinegar pickles, fermented pickles create their own lactic acid. I love both--they're just different like that. And the fermented pickles are crisper because they are not cooked Thursday July 8, 2010 10:35 SBVinton

10:36

Kim ODonnel:  I think I have to do some fermented pickles now... Thursday July 8, 2010 10:36 Kim ODonnel

10:36

SBVinton:  I am not a big gadget girl. So all my drying recipes use either air or the oven--most people have both of those Thursday July 8, 2010 10:36 SBVinton

10:36

Kim ODonnel:  Nice! Love the low-tech option. Right on! Thursday July 8, 2010 10:36 Kim ODonnel

10:36

SBVinton:  I love to string chilis. Dry them and then just clip them for the pot or grind them into a powder Thursday July 8, 2010 10:36 SBVinton

10:37

SBVinton:  You know it! Kim o' Thursday July 8, 2010 10:37 SBVinton

10:37

Kim ODonnel:  I love dried cherries, almost more than fresh. Is it an efficient yield? Thursday July 8, 2010 10:37 Kim ODonnel

10:37

SBVinton:  Just run a needle and thread through the tops of the chilis and let them hang in the kitchen. Thursday July 8, 2010 10:37 SBVinton

10:37

[Comment From Guest Guest : ]  Re low tech, I am always game for storing fruit in booze, too. Thursday July 8, 2010 10:37 Guest

10:37

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  I have a wooden food dryer from a woman over on a farm east of Seattle. It's amazing--and can dry tons of stuff. Homemade raisins are to die for! So much different than commercial raisins Thursday July 8, 2010 10:37 Jeanne in Seattle

10:38

Kim ODonnel:  Homemade raisins. LOVE IT. Me want now. Thursday July 8, 2010 10:38 Kim ODonnel

10:38

SBVinton:  I love drying things like cherries when I have an odd amount of fruit--too much to eat, too little to can. It's a good option so it doesn't go to waste. Thursday July 8, 2010 10:38 SBVinton

10:39

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  KimO: let's do some this summer. They are easy-peasy and delish! Thursday July 8, 2010 10:39 Jeanne in Seattle

10:39

SBVinton:  A wooden dryer--I'd like to see that! Thursday July 8, 2010 10:39 SBVinton

10:39

Kim ODonnel:  You're so on, Jeanne.  Sherri, does the fruit leather last -- or do the kids eat it faster than you can make it? Thursday July 8, 2010 10:39 Kim ODonnel

10:39

[Comment From Shae Shae : ]  Found my food dehydrator at Goodwill for $4! I want to learn to do more with it. Thursday July 8, 2010 10:39 Shae

10:40

[Comment From Peach (@PeachyFreak) Peach (@PeachyFreak) : ]  Do you do cherries in the oven or just string & hang? Thursday July 8, 2010 10:40 Peach (@PeachyFreak)

10:40

SBVinton:  HA! You've got their number. It is hard to keep them in supply of leather. But they love to make it and their friends are always fascinated by the process. So on those LONG summer days of "I'm bored," it's a good project. Thursday July 8, 2010 10:40 SBVinton

10:40

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Sherri: I didn't describe it well. It kind of looks like a natural wood beehive (the square kind), with many layers of trays. It fits on my kitchen counter. I love it! Thursday July 8, 2010 10:40 Jeanne in Seattle

10:41

SBVinton:  I do my cherries in the oven (if I have any left over from preserves, cause that's my fav with the cherries Thursday July 8, 2010 10:41 SBVinton

10:41

Kim ODonnel:  I think I must must must dry some cherries. Carpe diem cherry! Thursday July 8, 2010 10:41 Kim ODonnel

10:41

[Comment From Shae Shae : ]  Can you easily describe how you do the cherries? I'd love to try it! Thursday July 8, 2010 10:41 Shae

10:41

SBVinton:  Huh, I love that wooden dryer. I am so not into plastic these days. Thursday July 8, 2010 10:41 SBVinton

10:42

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  OK, don't get me started on drying stuff. You can make your own fruit leather, your own sun-dried tomatoes... Thursday July 8, 2010 10:42 Jeanne in Seattle

10:43

SBVinton:  I blanch, pit and then dry them on cookies sheets in the oven set on low--about 170, until they shrivel. They are done when you can squeeze a handful and they don't stick together. Thursday July 8, 2010 10:43 SBVinton

10:43

Kim ODonnel:  Sherri, I'm assuming that's at least 3 hours in the oven? Thursday July 8, 2010 10:43 Kim ODonnel

10:44

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Sherri: it is a work of art. She makes each one herself. You can also buy the components and assemble it yourself. Let me find the info on it. Thursday July 8, 2010 10:44 Jeanne in Seattle

10:44

SBVinton:  Little longer, I'd say. 5-7. Thursday July 8, 2010 10:44 SBVinton

10:44

Kim ODonnel:  Ok, cool. Good to know. Thursday July 8, 2010 10:44 Kim ODonnel

10:44

SBVinton:  We are just about done with cherries here in CT Thursday July 8, 2010 10:44 SBVinton

10:44

SBVinton:  We just started peaches. Thursday July 8, 2010 10:44 SBVinton

10:45

SBVinton:  Soon I will make peach salsa--a Vinton family fav Thursday July 8, 2010 10:45 SBVinton

10:45

Kim ODonnel:  We had a very late spring in the PacNW, so everything is a bit delayed. No cukes yet, for example. And no blueberries. Thursday July 8, 2010 10:45 Kim ODonnel

10:45

[Comment From Shae Shae : ]  Awesome, thank you for the instructions! I'm going to the farmer's market this morning and now I know need to get more cherries! Jeanne, my aunt on Vashon has a wooden dryer like you describe -- an old one. I envy it!! Thursday July 8, 2010 10:45 Shae

10:45

SBVinton:  we were early. We have been in the 100s the last few days. Crazy weather. Good for tomatoes, though Thursday July 8, 2010 10:45 SBVinton

10:46

SBVinton:  Also, I have a recipe in the book for Cherry Walnut Relish which I have to say, I am a little heartbroken that I didn't have the time to do this year. Thursday July 8, 2010 10:46 SBVinton

10:46

Kim ODonnel:  Sherri, for folks who have never before canned, what would you recommend they try first? Any other virgin canner tips? Thursday July 8, 2010 10:46 Kim ODonnel

10:47

SBVinton:  Good question Kim. Most people start with jams but I don't recommend it. The gel stage can take some time to get used to. I say start with a pickle. LIke Bread and Butter. Thursday July 8, 2010 10:47 SBVinton

10:47

SBVinton:  They taste better than anything in the store and are pretty straightforward. Thursday July 8, 2010 10:47 SBVinton

10:48

SBVinton:  Or even a refrigerator pickle. You don't have to jump into the boiling water method right away. Thursday July 8, 2010 10:48 SBVinton

10:48

Kim ODonnel:  Bread and Butter pickles are so gratifying. My husband has been using them in all of his sandwiches & has requested a repeat batch! told him okay, as long as he learns this time. Thursday July 8, 2010 10:48 Kim ODonnel

10:48

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  the trays in the dryer are made from a silicon mesh. The awesome thing about the table top dryer is that you don't have your oven going for hours during the summer heat. Thursday July 8, 2010 10:48 Jeanne in Seattle

10:49

SBVinton:  I hear you Jeanne, It was 103 here two days ago and I did blueberry jam. Compared to my kitchen, it felt quite cool out. Thursday July 8, 2010 10:49 SBVinton

10:49

[Comment From Shae Shae : ]  We're delayed in N. Cal too. I'm hanging around the blackberry bushes every day, waiting for them to ripen. Off to the market now. Thanks again for the drying tips. Thursday July 8, 2010 10:49 Shae

10:49

[Comment From Peach (@PeachyFreak) Peach (@PeachyFreak) : ]  Has anyone tried making pickles with stevia rather than sugar? Thursday July 8, 2010 10:49 Peach (@PeachyFreak)

10:49

SBVinton:  Enjoy the market! Thursday July 8, 2010 10:49 SBVinton

10:50

SBVinton:  I have not tried the stevia but the sugar isn't essential in the pickle process. You could eliminate it. Thursday July 8, 2010 10:50 SBVinton

10:50

[Comment From robin asbell robin asbell : ]  you are inspiring me- I used to can in the swelter and have hot memories... I did put up great tomato sauces, tho Thursday July 8, 2010 10:50 robin asbell

10:51

SBVinton:  it's so worth it and makes me appreciate the cold winter days even more. Thursday July 8, 2010 10:51 SBVinton

10:51

Kim ODonnel:  Hi Robin! Robin is the author of The New Vegetarian and other great cookbooks. What are you thinking of putting up? Thursday July 8, 2010 10:51 Kim ODonnel

10:51

SBVinton:  Hi Robin! Thursday July 8, 2010 10:51 SBVinton

10:51

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  I've heard of people canning in the wee hours of the morning to avoid the heat. Also, using propane burners outside and canning that way. Thursday July 8, 2010 10:51 Jeanne in Seattle

10:52

SBVinton:  Yes, I was at a canning party and we did a lot of the work outside on picnic tables. It was really pleasant. Thursday July 8, 2010 10:52 SBVinton

10:52

SBVinton:  No canning before coffee, though. Thursday July 8, 2010 10:52 SBVinton

10:53

Kim ODonnel:  It really is true, Sherri, what you say about how you appreciate things when the weather turns cold.  I was so thrilled to have jars of stuff this past winter -- it was my first real attempt at canning several things & I can't imagine not doing it. Teaching my mom how to can this summer! Thursday July 8, 2010 10:53 Kim ODonnel

10:53

[Comment From robin asbell robin asbell : ]  I'm thinking salsa and pasta sauce I used to do Thai peanut and give it as gifts at holidays. Thursday July 8, 2010 10:53 robin asbell

10:53

[Comment From viv viv : ]  Shae: I don't leave the skins on stone fruits to save time. I can the slow way. Usually over three days with minimal messing around and no pectin. I just happen to find that leaving skins on fruit adds to their nutritional value. Why remove them? They are there for a reason. I guess it is one of those "chacun à son goût" sort of things. :) Thursday July 8, 2010 10:53 viv

10:53

SBVinton:  For example, when you are cold packing, it's nice to just sit outside for that. And shucking and scraping corn is definitely an outside activity! Thursday July 8, 2010 10:53 SBVinton

10:53

[Comment From robin asbell robin asbell : ]  do they still say to time it for the longest cooking veg- that used to frustrate me with soups, etc Thursday July 8, 2010 10:53 robin asbell

10:53

[Comment From Peach (@PeachyFreak) Peach (@PeachyFreak) : ]  I know it's not essential, just trying to keep my carb count low and use something more natural than the S-word Thursday July 8, 2010 10:53 Peach (@PeachyFreak)

10:54

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  OK, found the info. The woman who made my food dryer is Gen MacManiman. She's in Fall City, WA. Thursday July 8, 2010 10:54 Jeanne in Seattle

10:54

Kim ODonnel:  Jeanne, how good of you to dig up this info! Thanks. Thursday July 8, 2010 10:54 Kim ODonnel

10:54

[Comment From viv viv : ]  I live in an air conditioned environment but I find canning late at night very relaxing. Like baking in the middle of the night. Try it. Thursday July 8, 2010 10:54 viv

10:55

SBVinton:  Thanks, Jeanne! Thursday July 8, 2010 10:55 SBVinton

10:55

Kim ODonnel:  I would probably fall asleep in a canning kettle if I did it in the middle of the night! Thursday July 8, 2010 10:55 Kim ODonnel

10:55

SBVinton:  I like to gab on the phone while I can, so no middle of night for me. Thursday July 8, 2010 10:55 SBVinton

10:55

[Comment From robin asbell robin asbell : ]  I just got an email that local blueberries are ready- maybe I should make jam! Thursday July 8, 2010 10:55 robin asbell

10:55

Kim ODonnel:  Yes, Robin, do IT! Thursday July 8, 2010 10:55 Kim ODonnel

10:56

SBVinton:  At least scoop them up now. You can freeze and jam later, if you haven't the time right now. Thursday July 8, 2010 10:56 SBVinton

10:56

Kim ODonnel:  And take a photo. Thursday July 8, 2010 10:56 Kim ODonnel

10:56

SBVinton:  I love these ripe veg alerts! Thursday July 8, 2010 10:56 SBVinton

10:56

[Comment From robin asbell robin asbell : ]  I will have to give it a try, and some sauces. Thursday July 8, 2010 10:56 robin asbell

10:56

SBVinton:  Give it a go! It's all delicious! Thursday July 8, 2010 10:56 SBVinton

10:57

[Comment From Peach (@PeachyFreak) Peach (@PeachyFreak) : ]  As in THE Gen MacManiman?! Amazing, Jeanne Thursday July 8, 2010 10:57 Peach (@PeachyFreak)

10:57

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  I love the fact that you can freeze fruit and jam later. With a kid, I often don't have the time to pick something and then can it the same day. Thursday July 8, 2010 10:57 Jeanne in Seattle

10:58

SBVinton:  You could make jam in the fall when it is cooler, too. Then you could give it away as holiday gifts (without extra months of temptation to eat it!). Thursday July 8, 2010 10:58 SBVinton

10:58

Kim ODonnel:  Great point, Jeanne. I wish my freezer were big enough to freeze a whole bunch of fruit, but yes, there are many ways to put up -- just gotta find the one way that works for you, your kitchen, your schedule, your life. Thursday July 8, 2010 10:58 Kim ODonnel

10:58

SBVinton:  I also make blueberry bourbon. Thursday July 8, 2010 10:58 SBVinton

10:58

Kim ODonnel:  One of the most satisfying things I put up last year was cranberry sauce, using local crans. Made 8 half pints, gave some away, still a jar or 2 left, and it is such a treat. Thursday July 8, 2010 10:58 Kim ODonnel

10:59

[Comment From robin asbell robin asbell : ]  could you put up caramelized onions in jars? Thursday July 8, 2010 10:59 robin asbell

10:59

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Peach: yes, the Gen. I love her! She makes (or made) her own dryers. I drove over there one day and chatted with her and bought the dryer. She is great! Thursday July 8, 2010 10:59 Jeanne in Seattle

10:59

SBVinton:  Robin..I find you have to add so much acid to get the ph right that it doesn't taste quite right. Thursday July 8, 2010 10:59 SBVinton

11:00

[Comment From robin asbell robin asbell : ]  ah yes, that acid thing. It's all coming back to me. Thursday July 8, 2010 11:00 robin asbell

11:00

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Gen wrote one of THE books on drying food: Dry It, You're Like It. She also has instructions for making your own dryer. Thursday July 8, 2010 11:00 Jeanne in Seattle

11:00

SBVinton:  I freeze my caramelized onions. They're so cooked down, they take hardly any space at all. And what a handy little trick to have up your culinary sleeve! Thursday July 8, 2010 11:00 SBVinton

11:00

Kim ODonnel:  We need to wrap thngs up. Any remaining questions/comments for the marvelous Sherri Brooks Vinton? Thursday July 8, 2010 11:00 Kim ODonnel

11:00

SBVinton:  I freeze in canning jars. Thursday July 8, 2010 11:00 SBVinton

11:01

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Here's a link to the site for the food dryers. With picks. Mine is the small one. http://www.dryit.com/dehydrators.html Thursday July 8, 2010 11:01 Jeanne in Seattle

11:01

[Comment From Joyce @friendsdriftinn Joyce @friendsdriftinn : ]  Thank you! Thursday July 8, 2010 11:01 Joyce @friendsdriftinn

11:02

SBVinton:  Thanks, Kim! It's been so lovely talking with you all. Please visit my website http://www.sherribrooksvinton.com for my tour dates and come out and say hello. Thursday July 8, 2010 11:02 SBVinton

11:02

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Thank you, Sherri! It's been a pleasure!! Thursday July 8, 2010 11:02 Jeanne in Seattle

11:02

SBVinton:  thanks, jeanne Thursday July 8, 2010 11:02 SBVinton

11:02

[Comment From Peach (@PeachyFreak) Peach (@PeachyFreak) : ]  I think that we are all so lucky to have new books on this subject.. Thanks so much! Thursday July 8, 2010 11:02 Peach (@PeachyFreak)

11:02

[Comment From robin asbell robin asbell : ]  THANKS! Thursday July 8, 2010 11:02 robin asbell

11:02

SBVinton:  Thanks, Peach, Robin Thursday July 8, 2010 11:02 SBVinton

11:04

Kim ODonnel:  A big thank you to Sherri for taking the time out of her busy schedule! So appreciated.   Hope it was helpful, y'all.  We'll do another canning chat next month. Stay tuned, and type to you next week, 7/15.  Keep on canning! Thursday July 8, 2010 11:04 Kim ODonnel