Perfectly Preserved Podcast Master Food Preservers Jenny Gomes and Anna Cash

Ready to take your preservation skills beyond jars? On this week’s episode of Perfectly Preserved, we share how to cold smoke bacon and discuss other forms of meat preservation.
Anna is here to give all the secrets she learned in her recent cold smoked bacon class, allowing you to learn from her experience. She walks through the process of cold smoking bacon from start to finish and explains why it’s superior to store-bought bacon. We also cover guidelines for preserving other meats including making jerky and safely handling pork and wild game.
We hope this episode encourages you to explore the art of curing your own meats! It’s a new skill that is both practical and delicious! 
Learn more from Tom Wheatly on Instagram
 
Thanks for listening! Find the links and resources mentioned in today’s episode in the show notes below. Send your food preservation questions to perfectlypreservedpodcast@gmail.com


Join Anna and Jenny on Instagram to connect and learn more.


SHOW NOTES:
See more from Anna on this episode here 

Summer is around the corner, meaning every canner is making grand plans for canning season.  On this week’s episode of Perfectly Preserved, Anna and Jenny are together to share what they’re excited to preserve this summer.
Join in on our enthusiasm for the canning season!  Anna shares how a drip system will revolutionize both her garden and preservation plans, and Jenny explains why bone broth and tomato sauce are on her must-do list. You’ll also hear what went well last year that we plan to repeat this season. 
It’s no secret that we love all things preserving, and this episode has us dreaming and scheming! What’s on your list for this canning season? Share with Anna and Jenny on Instagram.

Thanks for listening! Find the links and resources mentioned in today’s episode in the show notes below. Send your food preservation questions to perfectlypreservedpodcast@gmail.com
SHOW NOTES:
See more from Anna on this episode here 

Spring is in the air, and we’re here to help you embrace every bit of it! On this week’s episode of Perfectly Preserved, we cover how to make jellies and more with wildflowers, herbs, and evergreens.
We share the key components of flower petal canning recipes and why each ingredient is necessary to make a safe and delicious product. Anna shares her dreams of making spruce tip jelly and Jenny talks about her crack at making violet jelly. You’ll learn how to preserve jellies, syrups, and juices all with foraged ingredients. We also discuss how to safely reduce the sugar in a jam or jelly recipe. 
This episode is the inspiration you need to create your own delicious preserves straight from nature's bounty. Let's savor every moment of this vibrant season together!
Find the recipes we shared below:
Rose recipes https://www.uaf.edu/ces/publications/database/food/wild-roses.php

Wild Jelly from the Illinois Extention Office https://extension.illinois.edu/blogs/good-growing/2022-12-16-wild-jelly-what-it-and-what-plants-can-be-used

Syrup Recipe  https://www.ndsu.edu/agriculture/extension/publications/garden-or-orchard-table-jams-and-jellies-north-dakota-fruits

Herbal Jelly  https://extension.illinois.edu/blogs/wow-words-wellness-lifestyle-blog/2015-07-02-how-make-herbal-jelly

Spruce Tip Jelly https://www.pbs.org/food/kitchen-vignettes/spruce-tip-jelly/

Wild Flower Jelly https://www.edibleohiovalley.com/eov/2018/wildflower-jelly


Thanks for listening! Find the links and resources mentioned in today’s episode in the show notes below. Send your food preservation questions to perfectlypreservedpodcast@gmail.com


Join Anna and Jenny on Instagram to connect and learn more.



SHOW NOTES:
See more from Anna on this episode here 

On this week’s episode of Perfectly Preserved, we’re diving into the history of food preservation. With so much noise around what’s safe and what’s not, we’re stepping in to share how canning has evolved and what canning recommendations have stood the test of time.
Our discussion will turn you into the canning history buff you’ve always wanted to be. We talk about the invention of the mason jar, canning practices throughout WWI and WWII, and how industrial canning came to be. You’ll also learn about Amish canning practices, the USDA’s recommendations from the early 1900s and the history of pressure canning. 
We hope this episode gives you the knowledge you need to sift through misinformation and the safe canning recommendations that have served us for over 100 years.


Thanks for listening! Find the links and resources mentioned in today’s episode in the show notes below. Send your food preservation questions to perfectlypreservedpodcast@gmail.com


Join Anna and Jenny on Instagram to connect and learn more.


SHOW NOTES:
See more from Anna on this episode here 

Drumroll, please! Today marks the grand release of The Pressure Canning Cookbook, written by your host, Jenny Gomes. In this episode, Anna and Jenny offer a preview of this amazing pressure canning resource.
Whether you're a seasoned pro or a newbie to the world of pressure canning, this cookbook is your ticket to preserving perfection. With Jenny’s crystal clear instructions, you'll confidently navigate the pressure canning process like a culinary maestro. The variety of recipes included will make any family happy and will ensure your pantry is stocked with homemade goodness year-round. 
Pick up your copy of The Pressure Canning Cookbook anywhere books are sold! You can find if here on Amazon or here on Barnes and Noble. 

Jenny’s new cookbook, The Pressure Canning Cookbook, launches on April 2nd, which calls for celebration with our listeners! Tune in to hear all the details on what we’re doing and how you can join the fun.
The Pressure Canning Cookbook launch events are as follows:
Live pressure canning class- 
Join us for an evening of good company and pressure canning. Learn how to make Jenny’s navy bean chicken chili. You’ll leave with your own jar of soup and a copy of Jenny’s new book! 
April 5th at 5pm in Ogden Utah. Purchase your tickets here- https://smarthomecanning.com/products/the-pressure-canning-cookbook-event-with-jenny-gomes-and-anna-cash


Book signings-
Come meet Jenny and have your new cookbook signed!
Smith and Edwards, Ogden store, April 6th from 9am-12pm
Smith and Edwards, West Jordan Salt Lake store, April 6th from 1-4pm