As I’ve been thinking back on all the great stories we’ve covered on the show, I’m amazed at how much I’ve learned about eating, growing food and preserving food — which is something gardeners are occupied with right now.
Kayte Young teaches canning workshops at Mother Hubbard’s Cupboard. I’ve interviewed her several times, and I’ve often reviewed those articles before my latest food experiment to make sure I’m doing what Kayte recommends.
When she teaches canning, she emphasizes when it’s okay to use a hot water canning method:
(With) high acid foods, like fruits, jams, tomatoes (add lemon juice). Acidified foods, use a canning recipe. And that can be pickles, chutney, ketchup, salsa. And then for all the other foods, you’re going to want to do pressure canning. So that’s going to be low-acid foods, and that’s going to be vegetables that aren’t pickled, and pasta sauce, meat, soup and stock. Once you start adding other vegetables to it other than tomatoes, it’s no longer safe for boiling water bath canning — unless it’s an acidified food using a canning recipe.
“Food has really been my passion for the past ten years or so,” says Young, who has also been a public radio listener for thirty years. We are thrilled to announce that she is the new producer of Earth Eats.
I’m excited to explore the food world in my new home of St. John’s, Newfoundland. So far, I know I can buy locally grown kohlrabi as big as my head, and the seafood is out of this world. Keep in touch with me on twitter. As Kayte requested, that’s where I’ll be sharing pictures of my favorite Newfoundland food adventures.
A heartfelt thank you for supporting Earth Eats all these years. I can’t wait to hear what’s next!
Stories On This Episode
Surveys showed that a majority of UK farmers voted to drop European Union membership in 2016, but with changes looming, many are now having second thoughts.
Researchers matched birth records for a half-million babies born 1997-2011 to pesticide rates for one-square-mile region including the mother’s address.
A new study found that staple crops like corn and wheat will likely see negative impacts from rising global temperatures.
Political observers see Sam Clovis' nomination to undersecretary as payback for his loyalty to Trump, but here’s the rub: he’s not a scientist.
Groceraunts feature seasonal menus, and they employ graduates of the Culinary Institute of America as chefs, all in the hope of appealing to millennials.
Daniel Orr and Yael Ksander celebrate friendship over a batch of ratatouille. Also today, looking at the presidential race through the lens of agriculture.