14 min listen
LH 115: Making Preserves WITHOUT Canning Them
LH 115: Making Preserves WITHOUT Canning Them
ratings:
Length:
34 minutes
Released:
Sep 22, 2017
Format:
Podcast episode
Description
Sometimes, you might want to make small batch preserves such as enticing pickles, chutneys, jams, or other condiments and NOT "can" them. Perhaps you just have a few extra tomatoes or cucumbers and you need a tasty way to use them up. Or maybe you have an event where you just need a jar or two of preserves to include on the table -- But you don't want to break out the canner. Well, the book featured in today's episode would be the answer in those situations. It's called: Savory Sweet: Simple Preserves From A Northern Kitchen and host Theresa Loe interviews one of the authors (Beth Dooley) about why she and co-author Mette Nielsen wrote a preserving book without any "canning" in it. You'll learn: About the freedoms that come from not canning How the book was specifically designed for food gardeners Why small batches allow for more experimentation The challenges of creating a cookbook that works for everyone How to make a Sweet Pickled Winter Squash And you can download a free PDF version of the Pickled Squash recipe that is perfect for the Thanksgiving table. Go to www.LivingHomegrown.com/115 to get the PDF, more links for info and a full transcript of the episode.
Released:
Sep 22, 2017
Format:
Podcast episode
Titles in the series (100)
LH 01: Why Bother With Canning and Preserving?: Learn why should we consider canning and DIY food crafting, how we are tied to the story of our food and what we can do to bump up flavor. by Living Homegrown Podcast with Theresa Loe