For today’s episode we have a themed edition of Kitchen Questions! I have received a few questions on two separate but related topics: what to do with extra herbs growing at home (or perhaps you want to buy some herbs from the farmers market to dry), and what are the basics behind canning food at home?
That second question could have several episodes dedicated to it, but I thought I would at least start with the difference between hot water bath canning and pressure canning. In a future episode I plan to take some specific canning examples and walk though them.
As always, thanks for reaching out and asking questions. I’m looking forward to talking about more listener questions on upcoming episodes!
Mentioned in this Episode
Check out the new Facebook group for the show: The Kitchen Counter Coffee Break
The OSU Extension Service has information on how to dry herbs.
Interested in fermented foods? Listen to episode 72 “The Fermented Man.”
Depending on the home canning you are interested in doing, you might need one of two set ups: a hot water bath canning kit or a pressure canning kit. Here are a couple of examples for each from Amazon; the Ball enamel water bath canning kit has all sorts of useful accessories, while the Presto pressure canner/cooker is a good option for pressure canning.
The Ball Blue Book Guide to Preserving is an AWESOME resource to have on hand in your kitchen. If you buy only one book on canning, this should be the one.
The Ball website also has excellent information on canning and preserving.
Do also check out the National Center for Home Food Preservation. It has great information on food acidity, botulism safety, and more.
The Oregon State University Extension website on preserving food at home.
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