Podcast
Canning Season®
Hosted by John Gavin · EN
Get out your jars! Canning Season is an uplifting show dedicated to home canning and food preservation. it’s all about “Celebrating and sharing the abundance.”® Canning Season first ran in 2013-2014 and came back in 2020.
10episodes
Episodes
Newest firstAll episodes
CS-044: Fall Home Canning – Conversation with a Master Food Preserver
Nov 7, 202001:15:05Tap to summarizeAs 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 The post CS-044: Fall Home Canning – Conversation with a Master Food Preserver appeared first on Canning Season.
Transcribe →CS-043: The Pickle Anything Show
Aug 22, 202000:53:19Tap to summarizeIn 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. The post CS-043: The Pickle Anything Show appeared first on Canning Season.
Transcribe →CS-042: Get Your Jams and Jellies to Set
Jul 25, 202000:48:47Tap to summarizeToday, 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 post CS-042: Get Your Jams and Jellies to Set appeared first on Canning Season.
Transcribe →CS-041: Let’s Make Great Strawberry Jam
Jun 26, 202000:31:43Tap to summarizeThe 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! The post CS-041: Let’s Make Great Strawberry Jam appeared first on Canning Season.
Transcribe →CS-040: Pop-Tarts and Disruptions in the Food Supply
Jun 12, 202000:31:14Tap to summarizeIn today’s episode we talk about disruptions in the food supply and their 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®. Kellogg’s originally created Pop-Tarts after Post first developed a similar product, Country Squares. When you buy Pop-Tarts, you get two Pop-Tarts, not just one, in every foil packet. Why two? And what’s that have to do with hurricanes, pandemics, and home canning? You’ll find these answers in today’s episode. As usual,y there’s lots of story-telling and tips & tricks to help you with your home canning and food preservation. For more see, 13 Things You Never Knew About Pop-Tarts Note: Pop-Tarts® is a registered trademark of Kellogg North America Company. The image here is solely for illustrative purposes. Plus, Cherry Pop-Tarts are John’s favorite flavor. The post CS-040: Pop-Tarts and Disruptions in the Food Supply appeared first on Canning Season.
Transcribe →CS-039 Canning Season is Back!
May 21, 202000:30:55Tap to summarizeIt’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. The post CS-039 Canning Season is Back! appeared first on Canning Season.
Transcribe →CS-038: Homemade Ice Cream | New Features Coming to Canning Season
Sep 15, 201400:39:23Tap to summarizeFor 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! The post CS-038: Homemade Ice Cream | New Features Coming to Canning Season appeared first on Canning Season.
Transcribe →CS-037: A Bucket of Cucumbers Restored My Canning Mojo
Aug 21, 201400:31:31Tap to summarizeIn 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.
Transcribe →CS-036: Pickled Foods | Interview with Expert from University of Alaska
Aug 6, 201401:02:11Tap to summarizeKnowing 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 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-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-have-resources-your-best-home-canning-your-questions-answered#sthash.ZPo0V6so.dpuf 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 commericially 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! – See more at: http://canningseason.com/blog/cs-035-cherries-so-many-cool-things-make-cherries-my-trip-norway#sthash.uLA6vcux.dpuf 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, a...
Transcribe →CS-035: Cherries! | So Many Cool Things to Make with Cherries | My Trip to Norway
Jul 17, 201400:29:47Tap to summarizeThe 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.
Transcribe →