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We all have memories — or notions — of canning being this gigantic task, in sweaty summer kitchens, lasting hours and producing whole cupboards full of jams or pickles or somesuch. Well, while that certainly does happen, you can put food by in small batches, even as small as one pint!
Canning expert Marisa McLellan of Food in Jars joins me to geek out on small batch canning. If you live in an apartment, as she does, or if you just want to preserve small bits of precious things, like ramps or mushrooms or other wild foods, this episode is for you.Â
Hunt Gather Talk is sponsored by Filson, E-Fish and Foraged Market; their generosity makes this podcast happen.
KEY LINKS
- Here’s a link to that asparagus pot, which Marisa uses for very small batches of canned goods.
- We mention pontack, a vinegar-based sauce that hinges on elderberries which can keep for years.
- Here’s Marisa’s book Preserving by the Pint, which focuses on small batch canning, and her latest book, The Food in Jars Kitchen, which tells you what you can do with all those, ahem, foods in jars.
If you have a suggestion for a podcast topic, drop me a line at hank@huntgathercook.com.
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MORE PODCAST INFO
You can find archives of this season and the three previous seasons on my podcast page.
About the color of your cactus apple preserves – the color molecule for red becomes unstable at higher temperatures, and degrades to brown over 190 degrees. I’ve looked at other recipes online, and they all have pectin and lemon juice added (which may chemically stabilize the color). Just some thoughts! Great info in this podcast – thanks!
I am 75, and I have been small batch canning all my life. If it is a food product, I have tried to can it. I regularly can Salmon, Chicken, Turkey, Beef, and Pork. I even tried to can milk (failure). I have been can’t since the early 60’s. There is something satisfying about seeing all those cans of meat/vegetables all lined up. I grew up in Northern Indiana, and have lived in Florida. I now live in the panhandle of Texas.