Perfectly Preserved Podcast
Want to learn to safely preserve food at home? Join Master Preservers Anna Cash and Jenny Gomes as they teach you all the ins and outs of canning, from water bath canning, to steam canning, to pressure canning. You’ll learn tested, up-to-date techniques that work for a modern, busy home. Each episode will cover a specific topic relevant to food preservation such as canning equipment, excellent recipe choices for both beginner and intermediate canners, and even other methods of food preservation such as dehydration, fermentation, and freeze drying. Friends and food preservation enthusiasts Anna and Jenny will guide you expertly and share laughs along the way.
Perfectly Preserved Podcast
Father's Day Charcuterie Ideas!
So many great ideas for charcuterie boards for Father's Day. Whether the father or father figure in your life enjoys meats and cheeses, breakfast in bed, or pickled products, we have great ideas.
Recipes in the episode can be found at https://nchfp.uga.edu/
Volleybird.shop for curated pickleball subscription boxes delivered every 8 weeks
Help support the show here: buymeacoffee.com/perfectlypreservedpodcast
Buy The Pressure Canning Cookbook here: https://amzn.to/3Cn3qJn
Get the Pineapple Habanero jam recipe from Anna here: https://smarthomecanning.com/products/recipe-for-pineapple-habanero-pepper-jelly
Anna’s Video courses- learn with Anna!
These notes have affiliate links which don’t change the price of the products we recommend, but help us keep creating the podcast. Please shop through our links!
Canning Supplies We Recommend
Welcome to the Perfectly Preserved Podcast. I'm your host Jenny Gomes. And I'm Anna Cash. Here we come together to bring you a podcast all about preserving food safely, easily, and dare I say, perfectly. At home. We are master food preservers moms wives, and we love talking about canning. ready to can like a master preserver. Let's get into today's episode.
squadcaster-c316_2_06-05-2025_094912:Welcome back to The Perfectly Preserved podcast. I'm Anna here with my co-host, Jenny. We have a really great show today, all about Father's Day Shark Cut Ray. But before we begin this episode, I do wanna thank those of you that have left our review for the podcast. It means so much. And for those of you that have subscribed on YouTube, this is our first year on YouTube. And please be gentle with your criticism. We are just learning. And also I wanna let you know some of the offerings that Jenny and I have. Jenny has the Pressure Canning Cookbook anywhere that your cookbooks and canning books are sold. You can also find it on Amazon. I have online courses with eBooks and videos going through bite-sized ways to learn about food, preserving gardening, pressure, canning, all of it. So you can find that@smarthomecanning.com. All right, let's get into today's episode. Father's Day is coming up. It is a special day for us because you love your father, your husband, and this is going to be an episode where we talk about ways to celebrate them with food. Jenny, why don't you get us started.
jenny-gomes_1_06-05-2025_084912:Okay. My husband the father of my beautiful children is definitely a meat and cheese guy, so this is a really easy episode, I think for us to talk about because, yeah, he just, he could live on meat and cheese. Forever and ever. Amen. He makes meat and cheese sandwiches for every lunch of his life. He's he's a really big meat and cheese guy, so cheese and crackers, charcuterie boards that's his whole jam. But if someone were to ask me, what is a good preserve that you could make this week for a charcuterie board for Father's Day, I always say that a great go-to is hot sauce because it is not super hard to make. It doesn't have a million ingredients. Not necessarily. It's a pretty easy it's an easy preserve and you can do it in little tiny jars. So let's say you host a barbecue with let's say your spouse, father-in-law, or your dad, a neighbor. Like you can have a couple jars to send home. and hot sauce can just be like an extra special, fun thing. You could enjoy right then or send home as a gift. The National Center for Home Food Preservation has a, an it says easy hot sauce. So I'll just tell you what you would have to get to do it. Eight cups of canned diced tomatoes un drained. So it could be home, canned, or just out of a can from the grocery store. One and a half cups seeded chopped serrano peppers. Four cups distilled white vinegar, and you
squadcaster-c316_2_06-05-2025_094912:Okay.
jenny-gomes_1_06-05-2025_084912:the best quality vinegar you could afford. Not something that you would wash your windows with if you can. And it would be 5% acidity, two
squadcaster-c316_2_06-05-2025_094912:Okay.
jenny-gomes_1_06-05-2025_084912:salt, two tablespoons pickling spices, which you could, pick and choose what you add to that. And that's all you would have to have. So it's actually, to me, that is a very short. Ingredient list. You can search for other canning safe hot sauce recipes, and there's lots of them out there, but they're just a, it's a pretty simple thing to make, and I think it's just such a great little preserve.
squadcaster-c316_2_06-05-2025_094912:Oh, that's great.
jenny-gomes_1_06-05-2025_084912:Yeah.
squadcaster-c316_2_06-05-2025_094912:never think to make hot sauce. I don't know why. I just don't. I have, excuse me, made a fermented hot sauce, and that's pretty easy. It takes probably three days to do a fermented hot sauce. It's not difficult at all. I've made it with, oh I, okay, so my fermented hot sauce had one habanero, some yellow peppers, a carrot and onion, I believe. But the part that you ferment is the peppers. With the salt brine and it takes about three days you'll start to see that lactic acid like sweet fermentation process, though brine will get cloudy and it'll start smelling fermenti. And then you just throw it, throw the peppers in with cooked carrots. I think, actually, I think I threw the carrots in the ferment as well. And then you blend it up and add. You know any other salt or pepper that you want, but it's really easy.
jenny-gomes_1_06-05-2025_084912:Okay, so I'm so glad
squadcaster-c316_2_06-05-2025_094912:Amazing.
jenny-gomes_1_06-05-2025_084912:because my favorite author of All Things Fermented is Kirsten Shockey she has a book called Fiery Ferment. That's why you heard me typing. I had to look it up'cause I. Was 99% sure that was the title. Fiery ferments. 70. Stimulating recipes for hot sauces, spicy chutneys, kimchi with kick and other blazing fermented condiments. If the dads in your life or you are spicy, cannot say enough good things about Kirsten Shockey and her husband Chris, they are wonderful people. They are not my neighbors, but they do not live. A million miles away from me. They live just over the border in Oregon and in a beautiful place called Applegate. It's just very idyllic. And she's, she is the real McCoy in terms of just a wonderful person and an expert on fermenting. And she has several excellent books about fermentation everybody should own. But I would hit her up, hit her website up for a fermented hot sauce recipe if you wanna ferment something in time for this weekend.
squadcaster-c316_2_06-05-2025_094912:Oh, that sounds great. I have not. Checked out that book. But I would love to because I was just reading how important it is for you to get fermented foods into your gut and a hot sauce is such an easy way to do that. Okay, so I think I will riff on your barbecue idea. With hot sauce, it would be really easy to make a quick pickle, whether that's a dill pickle, or bread and butter, pickles, or pickled onions. All three of those are very easy to make. The ingredients are really easy to find in the store. I would recommend doing that, and they have all of those ingredients listed in either the Ball Blue Book Guide to Preserving or the on the USDA website, So I would recommend those three things. Those are really easy. So easy.
jenny-gomes_1_06-05-2025_084912:So for our listeners, if you're new, a quick pickle is basically sliced veggies, submerged in a brine of vinegar and salt, and you just put them in the
squadcaster-c316_2_06-05-2025_094912:Vinegar.
jenny-gomes_1_06-05-2025_084912:That's the beginning and the end. That's the whole thing. And you just eat them. You can eat them right away, but I'd give it a couple days in the fridge. They are just so easy, delicious. They will live in your fridge for a long time. They are well preserved there as long as they're cold, and think they're pretty magic for making a very crisp pickle. So if you want like very crisp pickled onions to go on your hot dog, your bratwurst, your hamburger. They are good and crisp, still pickled. Like I really like that. It's very tricky
squadcaster-c316_2_06-05-2025_094912:Yeah.
jenny-gomes_1_06-05-2025_084912:a little bit more finesse required to get a canned pickle that is crisp. We have several episodes about making pickles and how to get crisp.
squadcaster-c316_2_06-05-2025_094912:Yeah.
jenny-gomes_1_06-05-2025_084912:How to get that holy grail of a crisp pickle, but a quick pickle, easy peasy lemon squeezy, and.
squadcaster-c316_2_06-05-2025_094912:Yeah.
jenny-gomes_1_06-05-2025_084912:If you're listening to this and it's oh wow, I gotta get ready for a few days from now. Do it today, and you will not be sorry.
squadcaster-c316_2_06-05-2025_094912:Yeah. And the great thing about a fridge, pickle or what's called a quick pickle, is that you have artistic license, right? Like you can add whatever herbs, flavors. Spices, peppers, I just, I love the flexibility of a fridge pickle. You don't have to worry about botulism because it's just going straight into your fridge. It's not an anaerobic environment with a closed lid. I made a half gallon of bread and butter pickles one time because I was like obsessed with bread and butter pickles at the time, and I'm not kidding. It lasted a year in my fridge.
jenny-gomes_1_06-05-2025_084912:it.
squadcaster-c316_2_06-05-2025_094912:I used a clean fork every time, and so I was not like introducing any bacteria from my hand or anything into the jar, and they stayed crisp for one year in my fridge. It was absolutely insane.
jenny-gomes_1_06-05-2025_084912:Oh, yeah.
squadcaster-c316_2_06-05-2025_094912:It's so great.
jenny-gomes_1_06-05-2025_084912:Like an a not very well utilized method of preservation. I feel like people think oh, this is gonna be good for a week, or No, they lost a long time and. You can do'em on a whim. You could add garlic, you could add, you don't have to follow a specific recipe. You can just put in the jar what you think will be delicious. You, I would do a little
squadcaster-c316_2_06-05-2025_094912:Yeah.
jenny-gomes_1_06-05-2025_084912:just to make sure you've got the right ratio of salt and vinegar. But other than that, you don't have to worry about is this,
squadcaster-c316_2_06-05-2025_094912:Have to
jenny-gomes_1_06-05-2025_084912:an
squadcaster-c316_2_06-05-2025_094912:worry about.
jenny-gomes_1_06-05-2025_084912:recipe. You just put stuff in the jar that you think tastes delicious and knock yourself out.
squadcaster-c316_2_06-05-2025_094912:That's right. I, yeah, I love any kind of pickle. You can do even pickled veggies. Make it as a side dish that people can put on their plate. Any of it, it's so delicious to me. Like I love a pickled cauliflower with turmeric and.
jenny-gomes_1_06-05-2025_084912:Yes.
squadcaster-c316_2_06-05-2025_094912:Cumin Seeds and Coriander. Seeds and peppercorns. I just think it's so good.
jenny-gomes_1_06-05-2025_084912:so adding onto that, we've mentioned this at least one other episode, but this might be a great week to make pickled eggs. wouldn't say that most households go through a half eggs, but having a pint jar of how many eggs would you put in a pint jar? No more than five. Just a few. I know eggs are a super premium,
squadcaster-c316_2_06-05-2025_094912:oh, I. I think you could, yeah. No more than five.
jenny-gomes_1_06-05-2025_084912:Four or five eggs in a pint. But that would, we have, Easy recipes for quick, you're basically quick pickling, hard-boiled eggs, and you can choose, like one jar can be turmeric, one jar can be just garlic and dill, like a more classic. Another one could be like with beets and be a beautiful red color.
squadcaster-c316_2_06-05-2025_094912:Yeah.
jenny-gomes_1_06-05-2025_084912:This beautiful little lineup to. Put on or serve with your charcuterie board for Father's Day or any other barbecue this summertime. That's and a big wow factor. And
squadcaster-c316_2_06-05-2025_094912:Yeah.
jenny-gomes_1_06-05-2025_084912:Backyard chickens because eggs are not anymore, but they are a big bang for your
squadcaster-c316_2_06-05-2025_094912:Oh, I know. Way to rub it in. Jenny. My chicks aren't gonna be laying until August or September.
jenny-gomes_1_06-05-2025_084912:Sorry.
squadcaster-c316_2_06-05-2025_094912:Oh, I wish. I wish they were. I wish they were producing now, but they're just still babies. They,
jenny-gomes_1_06-05-2025_084912:chicken keeper is just, just like one bad night away from having their flock wiped out though. That's actually, I'm like, right now I got eggs, but bear
squadcaster-c316_2_06-05-2025_094912:that's true.
jenny-gomes_1_06-05-2025_084912:I'm at luck. So that's that's real life
squadcaster-c316_2_06-05-2025_094912:Yeah.
jenny-gomes_1_06-05-2025_084912:Okay. What else would we add to our charcuterie board
squadcaster-c316_2_06-05-2025_094912:Yeah.
jenny-gomes_1_06-05-2025_084912:Day?
squadcaster-c316_2_06-05-2025_094912:Okay, so I don't know about you, but I love a spicy pepper jelly and I do have my most popular pineapple habanero pepper jelly recipe for sale for$5 on my website. It's so cheap. And I have people reach out to me and say, oh my gosh, I used your pineapple hapi, Niro pepper jelly as a glaze, a finishing glaze on like a piece of meat or, that was fantastic. And then you could also just pour it over cream cheese and have it with crackers. My family loves that, and if you think, oh, habaneros, it's too spicy, don't worry. The pineapples are sweet and there is some sugar in there so don't worry. It's gonna be sweet with a little bit of heat and I think you would love it.
jenny-gomes_1_06-05-2025_084912:And that recipe is available on your website. Tell people where to find it.
squadcaster-c316_2_06-05-2025_094912:Yeah, smart home canning.com. It's really easy. And it's the only recipe that I have for sale. I just, somebody reached out about asking if they could buy the recipe and I was like, sure. So I don't have very many on my website. I just have that one.
jenny-gomes_1_06-05-2025_084912:that one would be worth every penny. That's a gangbusters home run. A plus safe canning recipe that will I feel like I was just thinking about all the different things you could do. You could do it on a wheel of Bri, you could do it on just bagels with cream cheese. Do it just would be that heat with a little bit of dairy. Big fan. Have you ever put it on cottage cheese, like a dollop on your cottage cheese? That's really good. My grandma really liked
squadcaster-c316_2_06-05-2025_094912:I don't like cottage cheese. I'm sorry.
jenny-gomes_1_06-05-2025_084912:either, but my grandmother would eat it. She's oh, why? Why wouldn't you eat cottage cheese? It's so wholesome
squadcaster-c316_2_06-05-2025_094912:Oh
jenny-gomes_1_06-05-2025_084912:with pineapple. But pineapple with a little bit of jam, like that would be the list that's, there's so many good ways to eat that. That's
squadcaster-c316_2_06-05-2025_094912:yeah.
jenny-gomes_1_06-05-2025_084912:me hungry right
squadcaster-c316_2_06-05-2025_094912:That's funny.
jenny-gomes_1_06-05-2025_084912:it.
squadcaster-c316_2_06-05-2025_094912:Yeah. Anything else for the barbecue? What else would we add?
jenny-gomes_1_06-05-2025_084912:okay. So I love, don't make a batch every year, but every couple years I like to make a batch of homemade canned ketchup and or barbecue sauce. I. It seems like a weird thing.
squadcaster-c316_2_06-05-2025_094912:Ah.
jenny-gomes_1_06-05-2025_084912:I'll never forget one of my dear friends, my sister-in-law, Nikki was like, Jenny, why are you making ketchup? Ketchup's cheap? Now ketchup is not as cheap as it once was, and you can make really good ketchup. Really good barbecue sauce. There are several recipes available. I'll we'll link'em in the show notes. are canning safe recipes that are really you can find one that kind of suits whatever your your favorite father loves, either spicy or like more rich and savory. So you definitely need to use a tested recipe if you're
squadcaster-c316_2_06-05-2025_094912:Oh.
jenny-gomes_1_06-05-2025_084912:But I have had very good luck with. The cooking method can be up to you. And I cooked mine before it was canned in a crockpot, and I used an immersion blender to get it really smooth. So I would cook for a little while, and then with the immersion blender, and that made excellent textured sauce. So that low and slow plus the immersion to make it nice and smooth. The texture came out very much like a store-bought sauce, but the flavor was customized. You could choose which recipe suited
squadcaster-c316_2_06-05-2025_094912:This is barbecue or ketchup.
jenny-gomes_1_06-05-2025_084912:with both, barbecue sauce is gonna have like and
squadcaster-c316_2_06-05-2025_094912:Yum.
jenny-gomes_1_06-05-2025_084912:I have a few other ingredients in a
squadcaster-c316_2_06-05-2025_094912:Yeah. Onions or whatever.
jenny-gomes_1_06-05-2025_084912:But the, method there I, that I would recommend is the crockpot with an immersion blender or, whatever you've got to blend. But that was really easy and it made a very smooth final product.
squadcaster-c316_2_06-05-2025_094912:Ooh. I love that. I love that idea. I love because it seems extra to make your own barbecue sauce or ketchup, but if the flavor is so much better, why not?
jenny-gomes_1_06-05-2025_084912:And it yeah, it takes some time to prepare the tomatoes or whatever, but you use the crockpot or the a, a slow cook method like that it's not that much hands on time. It was Good satisfying. It's a satisfying preserve, I think. And then if it were me, I would can it in half pints, like wide mouth, half pints maybe, so that you could again, share with or share, because you probably don't need like a maybe you do a quart of ketchup. I don't know. I like, I always prefer smaller jars for sharing.
squadcaster-c316_2_06-05-2025_094912:Yeah. Yeah. I like that idea too.'cause you don't wanna contaminate it with everybody's knife that they're spreading on their bread and then put it back in and Yeah, you wanna make sure it's either in a separate dish or in a smaller container that you can it in.
jenny-gomes_1_06-05-2025_084912:So Anna, you are a big fan of canning pickles and you love pickles. I think another episode we just recorded, you said that is your go-to number one water bath canning thing is pickles. What pickles would you want to can for Father's Day event?
squadcaster-c316_2_06-05-2025_094912:Oh, I definitely would do a quick pickle. I personally love a bread and butter pickle, but that's new. Like I have been a Dill pickle fan my whole life, but I just started liking bread and butter pickles and it's because I went to the farmer's market and the the Amish family that is there was selling something And I was like, what is this? And they were like, oh, it's like a pickled. Relish and I was like, oh, okay. I took it home. I was obsessed with it. It was like finely shredded cabbage, onions and peppers and, but mostly cabbage. And it was like in this yellow brine and I was like, what is this flavor? I've never tasted it before. It was sweet, vinegar based. And it was so embarrassing. I had my friend come over and try it and she's Anna, this is a bread and butter pickle brine. And I had never had a bread and butter pickle before because I was like, Ew, gross, like sweet pickles, gross. But now I like it. I would either do a dill, a garlic, dill quick pickle, or a bread and butter pickle.
jenny-gomes_1_06-05-2025_084912:Those are both such good classics. And I also did not like bread and butter growing up.'cause I think the brand, I remember my grandma really liking them, but I think the brand she got was an extra sweet kind. I don't love'em if they're super sweet, but
squadcaster-c316_2_06-05-2025_094912:Oh yeah. Yeah.
jenny-gomes_1_06-05-2025_084912:I've never had a home canned bread and butter that was that sweet. I think most recipes are quite that sugary. Sweet. One thing that I have that I was really pleased with, and I don't think everyone can, this is relish, like a cucumber relish. And I'm thinking like to serve, like
squadcaster-c316_2_06-05-2025_094912:Yeah.
jenny-gomes_1_06-05-2025_084912:hot dogs barbecue e or a charcuterie setting a good cucumber relish is, think has, can have excellent flavor and it's not something everybody cans. it's very popular in my area for Cucumbers called lemon cucumbers, kind, I don't know if the flavor really sings in a canned They're they're round and a little bit pale and they are the shape and a little bit yellow
squadcaster-c316_2_06-05-2025_094912:Yeah.
jenny-gomes_1_06-05-2025_084912:shape of a lemon and a little bit yellow colored. So the name fits. But they're just the, one of the squashes that are super prolific in the summertime. And people will just take sacks of them to the staff room. Please take home these lemon cucumbers. And those turned out really great and relish it's, again, it's the preserve. Like you probably won't make it every single year, but if you made a batch and then had some on hand Father's Day, I feel like that is a big win. If you guys were doing, serving it. I for whatever you're doing for Father's Day, but that, I like that as a preserve a lot.
squadcaster-c316_2_06-05-2025_094912:And was it a fridge, pickle, or you canned it?
jenny-gomes_1_06-05-2025_084912:it and it turned out pretty good. I think it's because you expect a relish to be softer than a pickle, And it's chopped, so it is more of a spreadable thing. It's I guess I like that the canning recipe. Pretty closely approximates, but was better tasting than a store-bought version.
squadcaster-c316_2_06-05-2025_094912:Yeah. Yeah. And there's something to be said for making something that's like a zero waste, right? Like you don't want it to go to waste, and so you're making something delicious that you can eat.
jenny-gomes_1_06-05-2025_084912:I just, I really was happy with
squadcaster-c316_2_06-05-2025_094912:I've never used those in canning
jenny-gomes_1_06-05-2025_084912:Oh, they're good. They're good. They're just. They're probably too, a little bit too watery to make pickles out of,
squadcaster-c316_2_06-05-2025_094912:mmy.
jenny-gomes_1_06-05-2025_084912:So I think they they're just, either you eat'em fresh or eat'em in salads or whatever, but in a preserve, if you have an abundance of those
squadcaster-c316_2_06-05-2025_094912:Uhhuh.
jenny-gomes_1_06-05-2025_084912:those lemon cucumbers, they're great.
squadcaster-c316_2_06-05-2025_094912:I never would've thought of using lemon cucumbers for that, but it sounds great.
jenny-gomes_1_06-05-2025_084912:That's great.
squadcaster-c316_2_06-05-2025_094912:Okay. So I was also thinking one of the traditions that we had in my family growing up is that we would make my mom, not necessarily my dad, because he always got up like way earlier than any of us is that we would do breakfast in bed. And I thought it would be so much fun to do a breakfast charcuterie board
jenny-gomes_1_06-05-2025_084912:Ooh,
squadcaster-c316_2_06-05-2025_094912:Father's Day.
jenny-gomes_1_06-05-2025_084912:cute.
squadcaster-c316_2_06-05-2025_094912:And there are so many options for making a charcuterie board. You can really get your kids involved because you're doing things like slicing strawberries or putting grapes on a tray. I think there's something really magical about incorporating the kids in a hands-on gift for Father's Day. That makes it really special. Maybe having them go outside and find like any flower or green that's outside. It doesn't necessarily have to be a flower. I'm looking at my yard right now and I'm like, I don't have any flowers growing right now. But like even just a few little, weed stocks or something would be really cute.
jenny-gomes_1_06-05-2025_084912:a sweet
squadcaster-c316_2_06-05-2025_094912:All my kids are old now, but yeah, that would be a really fun idea and you could use. Homemade jam and make little pancakes. Everything could be mini, like some really yummy fruit or,
jenny-gomes_1_06-05-2025_084912:So my kids, I've tried really hard to help them learn how to cook a few things because very helpful to me and I want them to be grownups who can feed themselves. I only have
squadcaster-c316_2_06-05-2025_094912:I love that.
jenny-gomes_1_06-05-2025_084912:it's not
squadcaster-c316_2_06-05-2025_094912:Yeah.
jenny-gomes_1_06-05-2025_084912:for me to achieve that. So they both are pretty darn good at baking, making breakfast, and what we could do is we could do french toast. My son can make very good french toast. He's 11 years old. He can make very good french toast. then some I have good fruit syrups that I know my husband would enjoy. Blackberry being one of them. So you could have some syrup that might have maybe been forgotten from last season. Or I feel like we always talk about preserving, but. is obviously the whole point of the show, but there's no harm in like just making a batch of syrup today for tomorrow or for something like this. And then you could always just refrigerate the
squadcaster-c316_2_06-05-2025_094912:Absolutely.
jenny-gomes_1_06-05-2025_084912:That's totally awesome
squadcaster-c316_2_06-05-2025_094912:Yeah.
jenny-gomes_1_06-05-2025_084912:I think that's so cute. How, including the
squadcaster-c316_2_06-05-2025_094912:Yeah.
jenny-gomes_1_06-05-2025_084912:them. that, I guess French toast isn't on a charcuterie board, but it could be. You could cut'em Ooh, into triangles, little
squadcaster-c316_2_06-05-2025_094912:Absolutely.
jenny-gomes_1_06-05-2025_084912:That would be cute.
squadcaster-c316_2_06-05-2025_094912:Yeah. It would be so cute. Have them like cut up a banana slices and place that on there and some grapes and strawberries. And then, a little teeny, pictures. Yeah, little pictures. And you can fill those with maple syrup or your fruit syrup.
jenny-gomes_1_06-05-2025_084912:You have a. Oh,
squadcaster-c316_2_06-05-2025_094912:of the things that I collect
jenny-gomes_1_06-05-2025_084912:that's
squadcaster-c316_2_06-05-2025_094912:I think it's, they're so cute and they're, they really are perfect.
jenny-gomes_1_06-05-2025_084912:obviously, yes. I'm, this is
squadcaster-c316_2_06-05-2025_094912:They're perfect for dinner parties or quida reports.
jenny-gomes_1_06-05-2025_084912:That's adorable. And frankly, more useful. More useful than the classic like grandma's tea set. Teacups. are a little harder to use. Like
squadcaster-c316_2_06-05-2025_094912:Yeah.
jenny-gomes_1_06-05-2025_084912:love a beautiful,
squadcaster-c316_2_06-05-2025_094912:Yeah.
jenny-gomes_1_06-05-2025_084912:touchy, a little, a beautiful old thing, but I feel like the teacups are hard. I have a lot of beautiful
squadcaster-c316_2_06-05-2025_094912:Uhhuh.
jenny-gomes_1_06-05-2025_084912:been handed down to me and I don't a way to use them that often, but a picture, haha, is more useful. I appreciate that very much.
squadcaster-c316_2_06-05-2025_094912:Oh, actually, okay, so this is crazy. I just did a reel on Instagram I shouldn't say just, I think it was in April. I just did a reel about how to use these like little glass teacups and you could put skewers of grapes in there with some fruit or yogurt on the bottom with some granola. Yeah, so get that China out, Jenny. Just go ahead and use it. It's use it like a bowl, A really fancy, teeny tiny bowl.
jenny-gomes_1_06-05-2025_084912:bowl. Ann and I are here to encourage you to use the nice antique stuff, use it, and then enjoy it. Okay, so on a charcuterie board, we also have meats and cheeses, smoked or otherwise. And I wanted
squadcaster-c316_2_06-05-2025_094912:Yeah.
jenny-gomes_1_06-05-2025_084912:remind you all, you may not have time to do this project before Father's Day, but what a fun gift or experience you could pursue. Anna took a class about cold smoking. Meat,
squadcaster-c316_2_06-05-2025_094912:Bacon. Yeah.
jenny-gomes_1_06-05-2025_084912:about it and I feel like many dads would be into the idea of smoking their own bacon or smoking their own meats. And that could be a really fun, either find a class in your area or score the tools that you need to do it. A book maybe. Anna, what would you get if you had to get this for a dad in your life?
squadcaster-c316_2_06-05-2025_094912:Ooh. The class that I attended, old metal garbage can. He had cut some holes into the sides and then he had a grate in it. It looked like something you would see in like a post-apocalyptic movie, where you're trying to warm your hands over the top of a fire, out of a garbage can. But, then he had some type of top on it, and the smoke would come out the sides. You don't want it to be heated, right? Like it's a cold smoke. But I was able to find a little smoker, an electric smoker at the thrift store for$20 the next day. So I ended up using that and it was fantastic. It was really easy. And yeah, the process is a little bit finicky. Like you don't wanna do it in hot weather, you wanna do it in like early spring. So maybe for next year, think about it.
jenny-gomes_1_06-05-2025_084912:Yeah.
squadcaster-c316_2_06-05-2025_094912:Procure I can't remember. I think it's a pork belly that you make bacon out of. So find one from a local butcher or somebody with pigs and I recommend going to a class or finding a reputable source to teach you how to do this. And then, yeah, it was a really interesting class. It was really cool. So That is definitely extra and over the top.
jenny-gomes_1_06-05-2025_084912:Yeah, but also like an experience. And it's fun and it's good food, and I feel like that's
squadcaster-c316_2_06-05-2025_094912:Yeah.
jenny-gomes_1_06-05-2025_084912:the bacon I ate. Anna's bacon. Bomb. So delicious. And then you also smoked salt, which is such a great, I just feel like that is, I'm just really into the smoked flavor. It's
squadcaster-c316_2_06-05-2025_094912:Oh yeah.
jenny-gomes_1_06-05-2025_084912:And the smoked salt was really excellent. Just a few little grains. Gave a whole lot of flavor. It was really delicious. And this isn't, not quite charcuterie board, but something I love to give my husband for Father's Day is of Redmond Salt is usually the brand I choose, but they have several Very good. Flavored salts. They have a good smoked salt. They have a variety of salt that I think is just a very nice Father's Day gift too. And whether that's served with your charcuterie board or
squadcaster-c316_2_06-05-2025_094912:Oh, that's lovely.
jenny-gomes_1_06-05-2025_084912:lovely I don't know. I'd say it's
squadcaster-c316_2_06-05-2025_094912:A lovely,
jenny-gomes_1_06-05-2025_084912:that we enjoy every year, so
squadcaster-c316_2_06-05-2025_094912:yeah.
jenny-gomes_1_06-05-2025_084912:likes it. I think.
squadcaster-c316_2_06-05-2025_094912:Oh, that's great. I, the smoked salt is so easy to make. I just got some coarse grain salt. I think I used kosher salt and I spread it on, a piece of tinfoil in my smoker and I just smoked it, I wanna say for three hours. And it imparted the most delicious smoked flavor. It was so easy. And you could even do it in your grill if you just have fruit tree wood, dry fruit tree wood, you can start it on fire a little bit and then just let it blow that out and then let it smoke. And you don't want it to be hot. You just wanna impart that smoky flavor. It was so easy. Everyone can do it.
jenny-gomes_1_06-05-2025_084912:frankly, what an affordable gift. What an affordable project. Salt. As valuable as it is, it's not that expensive and you could
squadcaster-c316_2_06-05-2025_094912:Yeah.
jenny-gomes_1_06-05-2025_084912:a huge amount. That's actually a fantastic idea. If someone gave me a thank you for being a teacher gift that was smoked salt, I would jump for joy. That is so great. What a great idea.
squadcaster-c316_2_06-05-2025_094912:Yeah, you would love it.
jenny-gomes_1_06-05-2025_084912:Everyone would love it. That's a great
squadcaster-c316_2_06-05-2025_094912:Yeah. So great. So easy.
jenny-gomes_1_06-05-2025_084912:yes. That's so
squadcaster-c316_2_06-05-2025_094912:Yeah.
jenny-gomes_1_06-05-2025_084912:I feel like we have so many good ideas for a father's charcuterie board and that was such a good idea. Anna's husband thought of this topic for us this morning and I thought it was an excellent idea. So thank you Cash.
squadcaster-c316_2_06-05-2025_094912:Yeah, Bucky and I were just talking about episode ideas and he was, he has a flare for marketing and advertising'cause that's what he got his degree in was advertising.
jenny-gomes_1_06-05-2025_084912:amazing.
squadcaster-c316_2_06-05-2025_094912:he was like, what about Father's Day Shark? Cute Ray. And I was like, oh my gosh, you're so cool.
jenny-gomes_1_06-05-2025_084912:But it was such a great topic.
squadcaster-c316_2_06-05-2025_094912:So
jenny-gomes_1_06-05-2025_084912:we have
squadcaster-c316_2_06-05-2025_094912:yeah.
jenny-gomes_1_06-05-2025_084912:of good ideas for food preservation. If you wanna listen back in our extensive episode catalog, dear listeners we have episodes about pickling, quick pickling. All kinds of condiment specific recipes that we could suggest in there. What we didn't say is you can make really good homemade mustard in not very much time. It's like a quick pickle. But
squadcaster-c316_2_06-05-2025_094912:Oh yeah.
jenny-gomes_1_06-05-2025_084912:see, that's been on my to-do list for years and I
squadcaster-c316_2_06-05-2025_094912:Totally.
jenny-gomes_1_06-05-2025_084912:Okay. Sorry. Sidebar, should have mentioned this. At the top of the hour. You can make really good homemade mustard if your husband or the father that you're honoring loves mustard, you can get very good, easy recipes and ingredients aren't caught astronomically expensive. That would be such a special preserve and write at home on a kuter report. But yeah, if you love this idea, scroll through
squadcaster-c316_2_06-05-2025_094912:Absolutely.
jenny-gomes_1_06-05-2025_084912:and give them a listen.
squadcaster-c316_2_06-05-2025_094912:All right. That's our show. Thanks so much everybody for joining us. I hope you enjoy Father's Day and honoring those that are in our lives that are fathers or father figures. So have a great day celebrating them. I.
