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Table Talk: Aug. 20

(article, Kim O'Donnel)

This week on Table Talk: Preserving. 

[%image reference-image float=right width=300 caption="Preserved food is on our menu."]On Thursday, August 20, at 10 a.m. PT, 1 p.m. ET, Kim O'Donnel discussed preserving your food. Kim is a co-founder of [/articles/sift/cansacrossamerica "a canning group" newpage=true]; check out its terrific resource-rich website, Canning Across America.

Also joining in on the chat was expert canner Eugenia Bone, author of Well-Preserved. Eugenia also writes a canning blog with the Denver Post.

If you didn't make it for the chat, please feel free to email Kim a question or comment, either email her at  tabletalk \[at\] culinate \[dot\] com, or place a comment below.

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<div id="cilaltcasttitle" style="height: 40px; background: #E8E9E0; border-bottom: 1px solid #333333; width: 480px;"><table style="height: 40px; width: 100%;"><tr valign="middle"><td width=99% class="ciltitleliveblog">Table Talk with Kim O'Donnel - Aug 20, 2009</td><td alight="right" class="ciltitledate" nowrap>(08/20/2009)&nbsp;</td></tr></table></div>
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  <div style="display: block; line-height: 10px; clear: both; background: #000000; padding: 10px; padding-top: 0px;">&nbsp;&nbsp;<table style="height: 16px;"><tr valign=middle><td><a href="#" onClick="javascript: cilcloseLayer();return false;" style="color: #FFFFFF;"><strong>Close</strong></a>&nbsp;&nbsp;</td></tr></table></div>
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 </div><div class="cilblogholder"><div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">9:37 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Greetings! In about 20 minutes, we'll kick off our canning/preserving/pickling chat with special guest Eugenia Bone. Talk to you at the top of the hour... </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:00 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;It's that time of year when fruits and veg are oh-so-abundant and savvy cooks & gardeners are taking to the canning kettle -- or at least thinking about it.   Preserving food, in case you hadn't noticed, is a HOT topic.   I'm so thrilled to have canning expert Eugenia Bone, author of <a onclick="javascript:pageTracker.trackPageview('/outbound/article/www.amazon.com');" href="http://www.amazon.com/Well-Preserved-Recipes-Techniques-Putting-Seasonal/dp/0307405249/ref=sr11?ie=UTF8&s=books&qid=1250718907&sr=8-1" target="top" target="blank" >Well-Preserved</a> ( and a <a onclick="javascript:pageTracker.trackPageview('/outbound/article/blogs.denverpost.com');" href="http://blogs.denverpost.com/preserved/" target="blank" >blog </a> with the same name at The Denver Post) joining the conversation. Welcome Eugenia! And readers, bring on your questions on canning, picklingk, preserving.<br /> </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:01 </td><td class="cilmsgtext cilviewertext">[Comment From Maria ]<br>All the recipes I've found for canning chutneys use so much vinegar that I feel the chutney ends up tasting very vinegary and loses much of the actual fruit flavor.  I tried making some peach chutney, but it tastes like a generic fruity vinegary chutney.  Is there any way to can chutneys without so much vinegar and retain more of a fresh, specific fruit flavor? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:02 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;I almost forgot to mention -- we are having a giveaway during the hour! We've got a canning jar kit courtesy of Leifheit USA to give away. Send us a comment at the bottom of the chat page about your favorite canning memory and we'll randomly select a winner after the chat. Deal? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:02 </td><td class="cilmsgtext cilviewertext">[Comment From redweather ]<br>How do I do it?  :)   Have never canned or pickled before, but I'm going to try it on the cans across america weekend....  i'm thinking of starting with pickles... is that a good place to start? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:04 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Hey Redweather, personally I think pickles are a great place to start for beginners. Just made a batch myself. I'll let Eugenia share some of her thoughts... </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:05 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;<a href="http://www.canningacrossamerica.com" target="blank" >Canning Across America</a>, by the way, is a grassroots collective of which I'm part -- we founded this project just a month ago, and the kick off is next weekend Aug 29-30 in cities around the country. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:05 </td><td class="cilmsgtext cilviewertext">[Comment From Debbi ]<br>My favorite memory is my grandparents garage; shelves were constructed against the outer walls and I remember all the jewel like jars filled with the summer fruit that Grandma grew. Not the best storage place but it was the 50's and what did anyone know? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:06 </td><td class="cilmsgtext cilviewertext">[Comment From eugenia bone ]<br>Hi Maria: It's all about the acidity in your jar. If your chutney is made up of high acid fruits only, then in it safe to decrease the vinegar. If you are adding low acid vegetables or fruits that have marginally  safe acidity like figs, then you risk </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:08 </td><td class="cilmsgtext cilhosttext"><strong>eugenia bone</strong>: &nbsp;bumping the pH beyond what is safe to water bath can. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:09 </td><td class="cilmsgtext cilviewertext">[Comment From Jeanne ]<br>Hi Eugenia!  Would you elaborate on figs?  A lot of people are canning fig preserves + there's some debate on whether or not to add lemon juice.  The National Center for Home Food Preservation says it's optional, but other extension offices say add it.  Confusing! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:10 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>With so many variations in fruit and vegetables (tomatoes, especially), how do we know when we need to be sure to adjust pH, same as question from Jeanne. Extension says add lemon juice to tomatoes but people I know don't. Is it only low acid tomatoes? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:13 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Redweather, I'll share something with you that I noticed this week. I pickled alone. And I hated it. The alone part, that is. I really missed the collaborative spirit!   Not jsut from a practical point of view but perhaps spiritually. Felt like something was missing. Does that make sense? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:13 </td><td class="cilmsgtext cilhosttext"><strong>eugenia bone</strong>: &nbsp;Figs are safe to water bath can, but the processing time is long. Since they have a pretty high pH (as far as fruits go), lemon juice insures the acidity in your jar falls within safe perimeters. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:14 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;So...do folks have plans to can in the near future? And if so, what's on the menu? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:14 </td><td class="cilmsgtext cilhosttext"><strong>eugenia bone</strong>: &nbsp;Redweather: pickles are a great place to start. In general, I encourage people to can what they like to eat. There is no better motivator than the appetite! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:15 </td><td class="cilmsgtext cilviewertext">[Comment From Jeanne ]<br>Kim: I agree with you on the collaborative spirit!  It's so much more fun to can with others.  I had a canning afternoon with a girlfriend earlier this summer and had to much fun cooking, chatting and giggling... </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:15 </td><td class="cilmsgtext cilviewertext">[Comment From Shibaguyz ]<br>Hey there Eugenia! Any suggestions for a device that measure pH if we are looking to become more experimental and adventurous with our canning recipes? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:15 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>Canning is a wonderful group project but I do a lot of small batch canning which makes it a great project for when you don't have a lot of time to can. I have pears galore right now and trying to decide what to do with them. Have made chutney before but must use small jars as it's intense. Any ideas for pears? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:16 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Diane LaVonne, a local chef here in Seattle, said this: "Canning is about abundance. And abundance is about sharing. So can with a friend." </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:16 </td><td class="cilmsgtext cilviewertext">[Comment From ellen ]<br>i have a group of novices coming to my home labor day weekend to put up peaches and then in sept they'll return to do san marzanos.  i don't like canning alone.  with 3 or 4 the time and work flies by. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:17 </td><td class="cilmsgtext cilviewertext">[Comment From redweather ]<br>Kim - absolutely!  I think pickling and preserving has traditionally been a group endeavor - family and friends.  Sure, it's better to have help, but I think there's an emotional reason too.    Working together to feed each other?  Beautiful! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:18 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;It was funny -- as you know, I cook a lot -- and find many solitary pursuits in the kitchen highly enjoyable and therapeutic. But canning -- it needs people. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:18 </td><td class="cilmsgtext cilviewertext">[Comment From Jeanne ]<br>Kim: Yes!  I think the abundance is the glory and the difficulty for me, oddly enough.  I get so overwhelmed sometimes with the amount of fresh fruit or veggies that's required to can, it's hard to decide what to do! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:18 </td><td class="cilmsgtext cilhosttext"><strong>eugenia bone</strong>: &nbsp;Tomatoes fall right on the border line of what is safe to water bath can--4.5 to 4.6 pH. Variations in cultivars can bump the pH into the risky area, so it is always wise to acidify. You can add lemon juice, but I like to use Fruit Fresh, which is a tasteless ascorbic and citric acid powder. 1/4 teaspoon per pint will keep your toms in the safe pH range, regardless of cultivar. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:18 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>Love that thought redweather. Feeding and nourishing one another while getting something done for the present and future is a true gift. (and from Mother Nature, too) </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:18 </td><td class="cilmsgtext cilviewertext">[Comment From ellen ]<br>is there any pressure experience that can be shared?  i am so tempted to buy one since i tire of pickled this and acidic that </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:18 </td><td class="cilmsgtext cilviewertext">[Comment From redweather ]<br>I have already established a pickle partner who is equally excited about this project, and may find some more - one question - how many people is an ideal number for this endeavor, especially in a medium-small kitchen? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:19 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;If you had 3 people doing pickles, you all could have a job -- one person to prep veg, one person to sterilize jars/lids/caps, one person to man the kettle... </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:19 </td><td class="cilmsgtext cilviewertext">[Comment From Jeanne ]<br>Thanks for the recommendation for tomatoes, Eugenia!  Some pals of mine and I are going to do a tomato extravaganza day--info will come in handy! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:20 </td><td class="cilmsgtext cilviewertext">[Comment From Debbi ]<br>I've recently canned sweet pickle relish and pickles but just picked another 10 lbs. of cucumbers, any other ideas? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:20 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>Eugenia, when must you use a pressure canner. And the pressure cooker company says that it's safe to use their 10 quart pressure cooker to can. Do you have any thoughts on this? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:20 </td><td class="cilmsgtext cilhosttext"><strong>eugenia bone</strong>: &nbsp;Regarding pH meters, the best product for the experimental home canner that I know of is the water proof pH meter from Cole Parmer. Remember when inventing recipes that how long you process a jar matters in terms of safe shelf storage. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:20 </td><td class="cilmsgtext cilviewertext">[Comment From ellen ]<br>redweather, i am lucky to have a very large kitchen and i still feel like after 4 there are too many hands, even with a 6 burner stove </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:21 </td><td class="cilmsgtext cilviewertext">[Comment From Sonja J ]<br>Canning memory - We had a cherry tree in our backyard when I was growing up. I remember it was always a race with the birds to get the cherries harvested, but man, cherries straight off the tree are good. My mom would make vats of cherry jam, and I loved to smear that on everything -English muffins in particular! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:21 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>Debbi, make some fermented pickles. They are amazing. Since they are fresh, you don't can them but worth it. I just did a couple of weeks ago and now have "real" pickles (sorry guys). </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:21 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;That's right -- refrigerated, unprocessed pickles are also wonderful! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:23 </td><td class="cilmsgtext cilhosttext"><strong>eugenia bone</strong>: &nbsp;Hi Jill: I just published a canned poached pear in wine recipe in last week's New York Times magazine. It's yummy and great to have on hand when you need a last minute, elegant dessert. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:24 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Eugenia's <a href="http://www.nytimes.com/2009/08/16/magazine/16food-t-002.html" target="blank" >canned poached pears</a> </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:24 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>Thank you Eugenia. I will like for that and likely make it. I usually do them fresh in red wine but hadn't thought about canning them. Love the idea, esp 'cuz i live in wine country. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:25 </td><td class="cilmsgtext cilviewertext">[Comment From Shibaguyz ]<br>Eugenia, thanks for the pH meter recommendation.  Just found it online… </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:25 </td><td class="cilmsgtext cilhosttext"><strong>eugenia bone</strong>: &nbsp;Jill, regarding pressure canners. The USDA does not recommend using pressure cookers for canning. You use a pressure canner (Presto and All-American are two good manufacturers) to process low acid vegetables, meat and fish. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:25 </td><td class="cilmsgtext cilviewertext">[Comment From redweather ]<br>Jill, are the fermented pickles you are talking about the same thing as what my mom calls "counter pickles?"  She puts cucumber slices in some kind of vinegar cocktail, and just lets them sit out, eating and adding cucumber over a period of days..... </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:25 </td><td class="cilmsgtext cilviewertext">[Comment From Jeanne ]<br>Recently, I attended a canning party with pals and there were around 10 people.  But, there were only 2 folks at the burners and 8 people gathered around, chatting, helping where needed, drinking wine.  It was very fun and very convivial! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:25 </td><td class="cilmsgtext cilviewertext">[Comment From Zoe ]<br>Kim - I think that the canvolution/Canning Across America collective is pretty amazing in the momentum its gaining - what is the plan/vision after the Aug 29 - 30th kickoff? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:28 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Hey Zoe -- it IS amazing. The word has been spreading like weeds. To say that I'm blown away is an understatement. We're only a month old, so the idea was to focus on the Aug 29-30 kickoff, but there are already lots of events planned in September around the country, while growing season continues.   We will keep up the canvolution if you'll join us!   The site will continue to offer recipes/how tos from chefs around the country, and more book giveaways in store... </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:29 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Was talking to Eugenia on the phone yesterday in preparation for today. Shared with me a great tip -- one surefire way to tell if you've got a good seal is to remove ring (which is only useful during processing) and then lift jar by the lid with your thumb and finger. If lid stays put, youv'e got a good seal. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:29 </td><td class="cilmsgtext cilviewertext">[Comment From Shibaguyz ]<br>Kim, I couldn't agree with you more. Canning is MUCH more fun with people.  In our case, we almost can't do it solo because we've been canning as a team for so long. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:29 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>Redweather, the fermented pickles are truly brined with salt and water. They take a week or more to get done, and you have to watch them some, and skim any scum off the top. Can get info at Wild Fermentation. Not enough people eat fermented food in the US which is why so many people need probiotic supplements. Best from food, though. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:29 </td><td class="cilmsgtext cilhosttext"><strong>eugenia bone</strong>: &nbsp;Jill: About adjusting the pH of your canned goods. Safe water bath canning is a combination of acidity (pH) and heat. The USDA provides tables for water bath processing based on the natural acidity of foods. Go to Preserving Food Safely to find the tables, organized alphabetically by food (A for apples and so on). </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:30 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>Jeanne, that does sound like fun. I will be doing a canning/preserving class in Sept and hope that we'll do something similar. Everyone goes home with a jar or 2. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:30 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Jill, please make sure you get us your event details so we can add to our list of events on the site! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:30 </td><td class="cilmsgtext cilviewertext">[Comment From Debbi ]<br>I'm a writer and small batch canning works great for me. I usually do one batch at a time and while the batch is processing I can continue to work. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:31 </td><td class="cilmsgtext cilviewertext">[Comment From Guest ]<br>If you'll excuse the phrasing, i think the time is ripe for the canvolution.  i know that personally, i'm extremely concerned about all the pesticides, hormones, GMO, salmonella, additives, etc. that are in so many foods we eat.   living metro DC, i doubt if i can ever be self sustaining, but i feel a real need to be a bigger part of my own food production. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:31 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Shibaguyz can tell you all about putting up food fulltime -- he and his partner have been doing it for three years! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:31 </td><td class="cilmsgtext cilviewertext">[Comment From Jeanne ]<br>Jill: That's what we did--everyone went home w/2 jars--one of chutney and one of jam.  Yum.... </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:32 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>Thank you for the resource on Preserving food safely. Just what most of us need. I don't can low acid foods because most of them taste best blanched and frozen -- at least vegetables. Although I am wondering if anyone has any ideas for what to do with summer squash. I have a great one Bianco di Siciiiano and lots of it. Firmer texture and open to ideas. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:32 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>Debbi, too bad we can't do small batch canning together. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:32 </td><td class="cilmsgtext cilviewertext">[Comment From Guest ]<br>Jill!!!!  i am spending bazillions of dollars on probiotics right now!  i will totally check out wild fermentation.... thanks! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:32 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>Kim, I will send event details. To the site? to you? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:33 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Send all canning news/updates to cansacrossamericaATgmail<br />we'd love guest blog posts, too! Photo essays, the whole nine. We want to be THE destination for preserving inspiration. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:33 </td><td class="cilmsgtext cilviewertext">[Comment From Debbi ]<br>I don't know about anyone else but I don't have time to peel my tomatoes, nor do you need to, the skin comes right off when you remove them, and I don't mind the seeds but they are easily removed as well. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:34 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>Guest, your body is best at keeping itself healthy with the right input. Beans are a prebiotic, as are onions, jerusalem artichokes and a host of other foods. Other great fermentations are miso, tempeh, etc. But that's another talk. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:34 </td><td class="cilmsgtext cilviewertext">[Comment From Zoe ]<br>Kim that is great to hear, you all are rocking!  Now a question for Eugenia: Its sometimes tough to find pickling/canning salt locally for me (and I dont plan ahead enough to travel or order it online) but I have seen a plain salt that lists less than 1% of an anti-caking agent in the ingredients (that and salt only).  What is your take on the risks of using salt with this small amount of anti-caking agent (in terms of precipitate)? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:34 </td><td class="cilmsgtext cilhosttext"><strong>eugenia bone</strong>: &nbsp;Jill: Unfortunately, squash is one of those foods that doesn't can well.  Freezing or root cellaring is the way to go. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:34 </td><td class="cilmsgtext cilviewertext">[Comment From Jeanne ]<br>Kim: Actually, we have a form they can fill out on the front page of the site... </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:35 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Ah yes -- Jeanne, the Canvolution Webmistress, is correct -- there's even a handy dandy form that makes life really easy to send us news... </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:35 </td><td class="cilmsgtext cilviewertext">[Comment From Debbi ]<br>I like to give Meyer Lemon Curd at Xmas to friends but can't find a recipe for 'canning' the curd, is it because of the eggs? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:35 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>I had a feeling about the squash. Is it because of the texture? This one is firmer than most but still once it's been boiled.... I may try a few jars, in the nice, new cool-looking Ball jars that they have now. Wow, on the jars. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:36 </td><td class="cilmsgtext cilviewertext">[Comment From Shibaguyz ]<br>thanks for the shout out, Kim  ;) </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:36 </td><td class="cilmsgtext cilhosttext"><strong>eugenia bone</strong>: &nbsp;Debbi: You can raw pack tomatoes with the skins and seeds--they just take longer to process than what the Italians call "passato," skinned, seeded and pureed. At high altitudes, raw pack processing is pretty hard on your tomatoes, though, because you must add processing time. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:36 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Shibaguyz, now, it's your cue to share something about 'putting up' full time -- share with the class! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:36 </td><td class="cilmsgtext cilviewertext">[Comment From Viv ]<br>Do you have any tips for the home canner when using Weck jars? Thanks! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:37 </td><td class="cilmsgtext cilviewertext">[Comment From Fran ]<br>Our cold, wet weather went away and now it's hotter than a pressure canner here. Nonetheless, my husband and I canned tomato sauce Sunday. We had to or lose 1/2 bushel of heirloom seconds we got a good deal on. Oh, the humidity! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:37 </td><td class="cilmsgtext cilhosttext"><strong>eugenia bone</strong>: &nbsp;Debbi: Yeah, you can't water bath process anything with egg in it (too low acid, safe harbor for bacteria). You'll have to pressure can. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:38 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;The thing about canning, I"m learning, is that the food doesn't wait. Turn off the tv and turn ON the radio and dance your way to that kettle... </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:38 </td><td class="cilmsgtext cilviewertext">[Comment From redweather ]<br>Admittedly, i know nothing about canning, but would squash work if you wanted to preserve something mushier, like a sauteed zucchini mash?  (maybe not so hypothetically) </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:38 </td><td class="cilmsgtext cilviewertext">[Comment From Jeanne ]<br>For anyone interested, we do have a Pressure Canning 101 section on the Canning Across America website... </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:39 </td><td class="cilmsgtext cilviewertext">[Comment From Shibaguyz ]<br>OH! Gottcha! LOL didn't know protocol here… um… what do you want to know? We can all during harvest season and eat about 95% from our pantry in the off season. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:39 </td><td class="cilmsgtext cilviewertext">[Comment From Debbi ]<br>I've never pressure canned before, it's kind of intimidating. Any suggestions on where to start? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:39 </td><td class="cilmsgtext cilviewertext">[Comment From Jeanne ]<br>We love summer squash in our house.  We cook it, mush it up, freeze that way.  We call it "summer squash pudding."  Weird but yummy! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:39 </td><td class="cilmsgtext cilviewertext">[Comment From Fran ]<br>Since it was so hot, we didn't want to boil yet more water to try to skin the gnarly tomatoes we had, so we washed them well and after cooking them for a while, put them through a food mill then continued cooking them till they reached the thickness we wanted. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:40 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Fran, you'll give yourself a big hug in the winter for all that hard work. High five. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:41 </td><td class="cilmsgtext cilviewertext">[Comment From Dixie ]<br>I live in New England and want to make blueberry preserves.  I have never canned anything.  Help...... </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:41 </td><td class="cilmsgtext cilviewertext">[Comment From Shibaguyz ]<br>We also teach classes on home preserving for the "regular joe/jane." We love love love looking at a pantry full o' purty jars… although there are a LOT of empty ones glaring at us right now. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:41 </td><td class="cilmsgtext cilhosttext"><strong>eugenia bone</strong>: &nbsp;Redweather: You can process zucchini, mash or otherwise, in a pressure canner. And of course, you can process squash in a pressure canner, too. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:41 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>Oh, Dixie, I want to know you. I love blueberries. Maybe we ought to figure out a canning swap so that we all end up with things we like that we didn't have to make. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:42 </td><td class="cilmsgtext cilviewertext">[Comment From Shibaguyz ]<br>Eugenia, how do you keep your pickles crisp during the canning process? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:42 </td><td class="cilmsgtext cilviewertext">[Comment From Jeanne ]<br>The super-fun canning party I attended the other night was put on by the Shibaguyz!  It was wonderful! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:42 </td><td class="cilmsgtext cilviewertext">[Comment From redweather ]<br>a canning swap is a brilliant idea - along the lines of veggietrader.... </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:42 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>Anybody have favorite jars or sizes that they use? Have you tried the European jars? From Italy, Germany? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:43 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;As I mentioned earlier, we are GIVING AWAY a set of the German jars from Leitheit, if you post a comment at the bottom of the Culinate page. Not in the chat space, but on the actual page. Hurry! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:43 </td><td class="cilmsgtext cilviewertext">[Comment From Jeanne ]<br>Love the canning swap idea! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:44 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Again, the idea of sharing abundance...yes indeed. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:44 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>Redweather, I'm mostly in it if you mention blueberries but I have quite a bit of Gravenstein apple sauce and can make more. Does this defeat our eatin glocal ideas? I'd do lots for wonderful blueberry stuff. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:44 </td><td class="cilmsgtext cilviewertext">[Comment From redweather ]<br>i got the idea somewhere that i could can using glass jars repurposed from their original uses (spaghetti sauce, olives, etc....)  is this true?  i know i would need lids of some kind. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:44 </td><td class="cilmsgtext cilhosttext"><strong>eugenia bone</strong>: &nbsp;Shibaguyz: Ah, the soggy cuc problem. There are a few things you can do. Be sure you cut the blossom ends off your cucs. Add a grape leaf, which is rich alum, a good crisper. Use just picked unrefrigerated cucs. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:45 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>I guess that the best thing to do is go local and swap around the area but few people here have enough blueberries to make a good swap. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:45 </td><td class="cilmsgtext cilviewertext">[Comment From Jeanne ]<br>About jars: I love the look of the Weck jars--haven't tried them, though.  Their web site does include tips on how to use.  I am currently loving the little squat jars from Ball.  Very elegant looking. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:45 </td><td class="cilmsgtext cilviewertext">[Comment From redweather ]<br>haha, well, not a lot of blueberries here in VA right now, but gravenstein apple sauce sounds AMAZING!   i don't think it defeats eating local at all - think of it as an exchange of gifts.  :) </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:46 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;In the spirit   of sharing, I'm also sharing equipment with a friend nearby. She borrowed my jar grabbers. I borrowed her canning rack. And so on... </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:47 </td><td class="cilmsgtext cilviewertext">[Comment From Fran ]<br>Kim - thanks!  Jeanne - how many pint jars will fit in a 10 qt pressure canner? I would like to can green beans but I'm old enough to remember headlines like, "Sadly, it was the green beans..." </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:47 </td><td class="cilmsgtext cilviewertext">[Comment From Shibaguyz ]<br>Eugenia - gotta get me some grape leaves. Had one batch of pickles come out not so crisp from last year. Been using them up in other recipes. Thanks! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:47 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>Jeanne, I agree on those little Ball jars. So nice looking. And yes, canned goods make great gifts especially for those who have never canned. I </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:47 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>I'm going to get those poached pears going -- they'll look great. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:47 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>As for green beans, I personally think that they are so much better blanched and frozen or pickled, rather than doing straight canning. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:48 </td><td class="cilmsgtext cilhosttext"><strong>eugenia bone</strong>: &nbsp;Redweather: The USDA strongly discourages reusing mayo jars, etc, for canning. I--and they--recommend Ball or Kerr jars, which are composed of a glass jar, metal, and lid with a rubberized flange. You can reuse the jars and bands, but must use new lids for each processing. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:48 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Oh, Jill, I love me a dilly bean! I've been dreaming about them, actually... </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:48 </td><td class="cilmsgtext cilviewertext">[Comment From Shibaguyz ]<br>Eugenia - what are your top three fav canning recipes? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:48 </td><td class="cilmsgtext cilviewertext">[Comment From Dixie ]<br>We still have blueberries - but - has anyone ever canned cranberries?  Like with orange and looking all pretty for a holiday gift?  When do cranberries really have their season </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:49 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Dixie, cranberries come into season here in the PacNw in October or so. Eugenia, have you ever canned crans? Sounds intriguing. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:49 </td><td class="cilmsgtext cilviewertext">[Comment From Shibaguyz ]<br>We love canned green beans… do 'em all the time… well… those that survive our dinner plans. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:49 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>I believe that cranberries are a fall crop. They are wonderful with orange in them. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:50 </td><td class="cilmsgtext cilhosttext"><strong>eugenia bone</strong>: &nbsp;My top three canning recipes? That's a tough one. But how about this: if I could only can three things a year, they would be tomatoes, tuna fish, and crabapple jelly. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:50 </td><td class="cilmsgtext cilviewertext">[Comment From Jeanne ]<br>We have a recipe for dilly beans on the Canning Across America web site.  Yumm! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:50 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Eugenia, you know we're going to have to get you back with us in the fall when you start canning tuna... </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:51 </td><td class="cilmsgtext cilviewertext">[Comment From Fran ]<br>I haven't been pleased with the results of blanching and freezing beans or peppers. Also, we have power outages here - last winter's ice storm took out electricity here for four days, more for others. So I don't want to bet the harvest on our electricity. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:51 </td><td class="cilmsgtext cilhosttext"><strong>eugenia bone</strong>: &nbsp;I have canned cranberries. There is a wonderful recipe for cranberry ketchup in Edon Wolcott's Preserving the Taste--a little gem of a book. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:51 </td><td class="cilmsgtext cilviewertext">[Comment From Shibaguyz ]<br>we were just lamenting Jason's parents having such a bumper crop of crabapples and us having none. Love crabapple jelly. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:51 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;And crab apples are so loaded with natural pectin... </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:52 </td><td class="cilmsgtext cilviewertext">[Comment From Jeanne ]<br>So, tuna fish.  I really want to can tuna.  But you have to do pressure canner for that, right? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:52 </td><td class="cilmsgtext cilviewertext">[Comment From Dixie ]<br>Kim - I once shared a story of homemade gefilte fish with you back at the Post....  I can smell it right now based on that canning tuna comment. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:52 </td><td class="cilmsgtext cilviewertext">[Comment From Debbi ]<br>I'd LOVE to learn how to do tuna too! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:52 </td><td class="cilmsgtext cilviewertext">[Comment From Shibaguyz ]<br>fran - we both grew up out in the middle of nowhere so power outages were a real concern when putting up food for the winter. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:53 </td><td class="cilmsgtext cilhosttext"><strong>eugenia bone</strong>: &nbsp;Crabapples are indeed loaded with pectin. In fact, you can throw a couple of crabapples into a kettle of low pectin jam like blueberry and it will help thicken the jam right up. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:53 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>Fran, we hardly ever have power outages so I freeze. I roast peppers and freeze them but wonder if there's a way to can them? Maybe add a little vinegar? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:54 </td><td class="cilmsgtext cilhosttext"><strong>eugenia bone</strong>: &nbsp;I have a tuna canning recipe in my new book. Am also teaching a tun canning class in Brooklyn this fall. It's easy--but you need a pressure canner. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:54 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;By the way, I'm on a mission to try and get discounts for canning supplies. If it doesn't pan out this year, it will happen for Canvolution 2010. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:54 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Eugenia, I may just have to try the tuna. We have wonderful small albacore out this way... </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:54 </td><td class="cilmsgtext cilviewertext">[Comment From Shibaguyz ]<br>we've started using green apple varieties as our pectin substitute here at home. The results seem to be much more consistent. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:55 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>I think that people really need lessons for pressure canning because people are terrified of the big noisy pot. Can't blame them but it's doable. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:55 </td><td class="cilmsgtext cilviewertext">[Comment From Shibaguyz ]<br>the problem with tuna is finding ethically sourced seafood right now.  We were discussing canned meats in our class the other night. My mother used to can some of our beef from the farm each year in case the freezer gave out. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:56 </td><td class="cilmsgtext cilhosttext"><strong>eugenia bone</strong>: &nbsp;Jill, you can pickle peppers. In fact, I always do a batch in the fall because pickled peppers are a key ingredient in a fish stew I make from the region of Italy my dad is from--Le Marche. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:56 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;And then you can say picked a peck of pickled peppers five times fast... </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:56 </td><td class="cilmsgtext cilviewertext">[Comment From Shibaguyz ]<br>agreed, our most frequent question is about the safety of using a pressure canner.  Then, once they see us using ours, they are fine. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:57 </td><td class="cilmsgtext cilhosttext"><strong>eugenia bone</strong>: &nbsp;Yeah, pressure canners are really safe and easy. You just can't crank up the heat and go to the movies... </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:57 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Okay, we've   just a few minutes left with Eugenia. Send those last-minute thoughts her way! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:57 </td><td class="cilmsgtext cilviewertext">[Comment From Shibaguyz ]<br>Eugenia I want you to know it is not lunch time yet and now I want pickled peppers in something! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:57 </td><td class="cilmsgtext cilviewertext">[Comment From Dixie ]<br>Thanks for all the info! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:57 </td><td class="cilmsgtext cilviewertext">[Comment From redweather ]<br>I can not wait to try some pickling and canning!  Thank you very much for being here, Eugenia, and thanks Kim, for making it all happen! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:58 </td><td class="cilmsgtext cilviewertext">[Comment From Jeanne ]<br>Oops, I meant to say: Eugenia: It's been an honor and a pleasure to chat with you! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:58 </td><td class="cilmsgtext cilhosttext"><strong>eugenia bone</strong>: &nbsp;Okay: chopped and mixed into scrambled eggs. Chopped and mixed with goat cheese to serve with crackers during the cocktail hour. I've even made pasta with them (kind of weird). </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:58 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Maybe we can twist Eugenia's arm to come back for a chat in the fall... </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:58 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>This was great. We have to get that "swap" list going. Put me in for blueberries, please. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:58 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>Eugenia, do you have a recipe for those pickled peppers? Sound great. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:58 </td><td class="cilmsgtext cilviewertext">[Comment From Guest ]<br>I'm dying to try canning and haven't yet. What would be a good first project at this time of year? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:59 </td><td class="cilmsgtext cilviewertext">[Comment From Shibaguyz ]<br>Eugenia - three canning resources? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:59 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>I'd say applesauce. It's easy to make, easy to can. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">11:00 </td><td class="cilmsgtext cilhosttext"><strong>eugenia bone</strong>: &nbsp;The pleasure has been all mine. Okay, some quick answers: Jill, contact me on my blog for a pickled pepper recipe. Guest, start with something you love to eat. resources? The Joy of Pickling, the Ball Book of Canning and Preserving, and your local Extension office (affiliated with your state university). </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">11:00 </td><td class="cilmsgtext cilviewertext">[Comment From Shibaguyz ]<br>hey there guest - check the canvolution website for a local canning class in your area  ;) </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">11:00 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;And of course, Eugenia's new book, "Well-Preserved." (she's being modest)<br /> </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">11:01 </td><td class="cilmsgtext cilviewertext">[Comment From Shibaguyz ]<br>Thanks, Eugenia and Kim waves </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">11:02 </td><td class="cilmsgtext cilhosttext"><strong>eugenia bone</strong>: &nbsp;Wow. How great was that! Thanks Kim. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">11:02 </td><td class="cilmsgtext cilhost_text"><strong>Kim ODonnel</strong>: &nbsp;What a GREAT hour. Thank you Eugenia! Such good nuggets here. I hope you're all feeling inspired and more empowered. Vive la Canvolution! Next week: Meatless.<br />And don't forget -- submit a comment at the bottom of the Table Talk page and you'll be eligible for a free Leifheit USA jar set. Bye! </td></tr></table></div>

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