Diane Devereaux, The Canning Diva®, is a nationally-syndicated food preservation expert and award-winning author who has spent over 25 years mastering the art and craft of home canning and food preservation. This podcast will share delicious water bath and pressure canning recipes from all three of her published works, will give tips and techniques on how to preserve food in jars, dehydrate, freeze and so much more. Diane will also share culinary techniques, dive into the science and math used to safely preserve food and provide her personal experiences along the way. Learn how to safely preserve food for long-term storage in this rebirth of Diane's long-standing podcast, Canning with The Diva!™.
Natural Thickening Agents Safe for Home Canning
In this informative episode, The Canning Diva® shares safe thickening agents for use when home canning a variety of recipes. Thickeners like pectin and ClearJel®, also known as Canning Gel, are safe and effective as are various foods like finely chopped apples. With each natural thickening option, Diane shares a delicious canning recipe. She also dives into the chemical make-up of each thickener as well as its best uses, so you may decide what is best and most effective when canning in your home kitchen. Additionally in this episode she shares the science and math behind the various agents so you have a thorough understanding of each and how best to use them when canning.
Chicken Tortilla Soup Canning Recipe
I just love a good, hearty soup, especially in the winter months and even more so in early spring when it’s gloomy, dark and rainy. In this episode, Diane Devereaux, The Canning Diva®, shares her authentic recipe which boasts a true Tex-Mex flavor. With several fun ingredients like black beans, dried árbol peppers, green chilies and cumin this delicious soup will sure to please. She gives listeners step-by-step instructions, provides ingredient variations and shares pressure canning tips to help ensure proper and safe processing. Learn how to preserve yummy soups all year ‘round with The Canning Diva® and have a fully stocked pantry ready for any rainy day life may throw your way.
Canning FAQs with The Canning Diva®
Diane Devereaux, The Canning Diva®, takes to the air waves the answers to those canning questions burning on canners minds. Using her website and social media to gather questions, The Canning Diva shares detailed answers to questions like, “What is Canning Gel?”, “Why are my jars covered in a white film after processing?”, and “How do I adjust the processing time or psi if I live in a different elevation?”.
Whether you are new to canning or have been canning for seasons, this episode dives into many specifics on how to keep food safe, proper processing times, altitude, thickening agents and long-term food storage. Be sure to grab a pen and paper for this one! You don’t want to miss it!
Have a question for The Canning Diva®? Get your canning or food preservation question answered in an upcoming podcast by emailing firstname.lastname@example.org or messaging @CanningDiva on Facebook, Instagram or Twitter.
What is Fermentation and How to Create Raw Sauerkraut in a Jar
In the episode, Diane, The Canning Diva® shares with you valuable information about the fermentation process, its many health benefits and gives listeners an easy recipe using green cabbage. Home canning offers several ways to use natural fermentation, which is different from pickling. Fermentation is one of the simplest methods of preserving food and has the added benefit of making the food more nutritious. Learn how to create sauerkraut in a jar using cold storage so you may enjoy it in meals throughout the year.
Immune Boosting Properties When Home Canning Gingerroot
Diane Devereaux, The Canning Diva® , is working hard to give you all immune boosting recipes to help you throughout this cold and flu season - no matter where you are in tuning in from across the world. Canners everywhere are working hard to have healthy meals and foods in a jar to get them throughout each month, especially in the winter.
Ginger has been used for thousands of years for the treatment of numerous ailments, such as colds, nausea, arthritis, migraines, asthma, diabetes, menstrual irregularities and hypertension – just to name a few. The medicinal, chemical, and pharmacological properties of ginger have been extensively reviewed.
In this episode, Diane will share the history and healthy benefits of gingerroot and give two recipes you may preserve any time of the year - Lemon-Ginger Jelly and Ginger Tea.
Boosting Your Immune System with Asparagus Soup
Fellow Canners, we are in the midst of the cold-and-flu season and many areas of the world are still working to combat COVID-19. In this, and several upcoming episodes, my goal is to give you immune-boosting recipes you may create and preserve in a jar. It is imperative we do all we can to keep our immune systems balanced and give our bodies the support they need when fighting off bacteria and viruses. In today’s episode we are going to focus on the vital micronutrients of asparagus. Asparagus is one of the most nutritionally well-balanced vegetables – it is high in folic acid, is a good source of potassium, fiber, thiamin, and vitamins contains vitamins A, B6, and C. I will walk through each step of my Asparagus Soup recipe so you may have this healthy soup on your pantry shelf throughout the winter months.
Love this podcast - canning diva follower for a decade
I am so disappointed in the one star review someone posted. If you’re a canner, you know the term “canning nazi” is often used in the canning community to describe those canners who think botulism is a by-product of canning and choose to scare people to death. The Canning Diva has a wealth of knowledge and it’s fun listening to her podcasts again. I highly recommend her podcast!
Well done to her followers! You all made this chick rich buying her book which spews off unsafe canning methods. Science was slapped in the face with this lady. What a shame. I truly hope no one gets sick or dies from her “tested” recipes.
Divas don’t say Nazi
Sadly turned me off by using that word. And it doesn’t matter if it’s a word used by some canners or not. It’s offensive to me and it is MY review.