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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.
- 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.
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You can find archives of this season and the three previous seasons on my podcast page.