Fun Ways to Preserve Citrus

Anna and Jenny talk about how to preserve citrus. We discuss canning recipes you may have never heard of before, the challenges Anna’s had with marmalade, dehydration, salt preserved lemons, and much more. Jenny’s favorite lemon preserve is lemon curd

Here’s the link to the articles that we reference: https://ucanr.edu/sites/default/files/2019-03/299978.pdf

https://nchfp.uga.edu/how/make-jam-jelly/marmalades/citrus-marmalade/

Transcript

0:00

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.

anna_1_07-16-2025_150142: 0:23

Welcome back to another episode of The Perfectly Preserved podcast. I'm Anna here with my co-host, Jenny. We are master food preservers and we are so glad you are here today. We have a really fun episode. We're gonna be talking about citrus. Let's get into our episode.

jenny-gomes_1_07-16-2025_140142: 0:38

Okay, so that I have thought a couple times. I thought we should really call. Versus citrus, but that I've always backburnered it in my mind because citrus is officially in season more in the winter months. But as you may know, Anna and I usually take a podcast break during so it never seemed very timely. I think lemons are the both California and like all things Mediterranean, very summer, summertime, we're recording right now in July, so I figured. and bring on the funny flavor. Citrus are a really cool food group because they are naturally very high in acid and that means that they easy and successful thing to preserve for, in many instances, we're gonna talk about one of a really tough thing to preserve, but there's a to start preserving with citrus and. the magic of preserving citrus is that you have that super sunny, bright flavor in of the year when that is not as readily available. I have cousins with whom we are close that live in Switzerland. They, Their half of the family didn't immigrate to America when my half did. And, When we mail things and forth over the holiday season, that's the thing I like to send is like a little tiny jar of Lemon Jam. We have a great podcast episode about mailing and how best to ship, canned items. But, if you wanna learn more about that to season one. I think that episode is le a little bit of lemon Jam is just such a Just a very California fresh summertime flavor. Anna awesome documents that we got from the, university of California, ag and natural resources sites, and we'll link those in our really great information all about, just some really fun recipes that you've probably never even heard of. So can definitely check those out in our show notes. Anna, do you wanna kick us off? What's the first thing you wanna share

anna_1_07-16-2025_150142: 2:24

Yeah, I love preserving citrus. I use it all the time. I'm a cottage food Preserver, So lemon is a vital ingredient in a

jenny-gomes_1_07-16-2025_140142: 2:33

Mm-hmm.

anna_1_07-16-2025_150142: 2:34

Uh, Specifically for my son's wedding, I made a raspberry lemon jam. That was his idea. He thought it would be such a good jam. And so I gave those away, or we gave those out

jenny-gomes_1_07-16-2025_140142: 2:44

Cute.

anna_1_07-16-2025_150142: 2:45

favors. but lemon brightens everything. Lime. Brightens. Great thing about lemon is that, citrus in that sometimes jams can feel sugary, cloying, just like too much and citrus cuts that it does a beautiful job just creating a multifaceted jam, whereas A sugar raspberry jam is pretty boring.

jenny-gomes_1_07-16-2025_140142: 3:12

so I've, I use, lemons quite a bit in my jam making. One of the things I did a couple years ago when my parents had their winter home in Arizona is I went down to visit. In February and it was perfect citrus season. And so when my dad and mom, were coming back up through Utah with their truck I filled their truck with all kinds of citrus, we went and picked people's trees because I'm sure it's like this wherever you are, whatever's in abundance. People a lot of times are like, yeah, take it. I don't care. We picked tons of citrus and I brought it home and. Preserved it in a lot of different ways. During this episode, we're gonna be talking about certain things, one of the ways that I use citrus is in my cottage food artisan GM I think that there's a couple recipes we're gonna share that will be very new to you hopefully will be new that you haven't maybe thought of making. But, My very favorite citrus preserve, I've mentioned this so many times, sorry if it's a repeat, but lemon curd, my fave, super fave. You can water bath, can a citrus curd. And there are several tested recipes available that are safe for water bath, canning. bit shorter shelf life because of the egg, but, it is such a treat. I just love the creamy, lemon curd. I can't recommend it enough. It's, does a little bit of finesse in terms of. Just Making a custard. making a custard is probably not considered super beginner friendly, just'cause you have to pay close your eggs. So you just are whisking within an inch of your life as you go. But the canning part of it was easy peasy and such a treat. That's my absolute favorite. and then I think I've also mentioned this that I made, it's not very often that the wild blackberries that I pick where I live taste flat, but. One season, not this last year, but the one before, I think we had a lot of rain and the like just say it tasted okay, but that good, delicious blackberry flavor. And It took a tablespoon of lemon juice to change the a water logged fruit. And I think that you would find the same result, especially if using grown produce. Like for example, I would say probably those gigantic strawberries that are and a lot of color and not a ton of flavor. There's nothing wrong with canning those. And let's say you get a great price on'em amazing. Consider adding, flavor and or lemon zest. And that may really help, perk up that strawberry flavor that might be a little bit absent. So those are my things about citrus so far. this cool recipe, for, before I share this jelly recipe, talk about dehydrating first? Would would that be a good idea?

anna_1_07-16-2025_150142: 5:56

last year before my big Christmas market, we decided to dehydrate orange slices. So in the winter here, you can get boxes of them and they're, I don't know, school fundraisers or you'll see Grocery stores. And so we got

jenny-gomes_1_07-16-2025_140142: 6:11

Mm-hmm.

anna_1_07-16-2025_150142: 6:12

sliced our oranges about, a quarter inch thick Because I wanted to string them in my booth. I cannot tell you how many people said, are you selling these? So honestly, I think this year we're going to

jenny-gomes_1_07-16-2025_140142: 6:26

Really.

anna_1_07-16-2025_150142: 6:27

of the orange slices, put'em in a little baggie with some twine, and people can, make their own. Strings of orange slices, around the holidays, you can do, lemon, lime, orange. They're just wonderful and it makes your house smell amazing. That's how I dehydrate my citrus. I've also done citrus zest replaces fresh zest, but dehydrated zest also looks really pretty on top of a baked good.

jenny-gomes_1_07-16-2025_140142: 6:56

There's several recipes I've read allude to the idea that you should the zest. Like for example, the recipe for, curd says to strain your curd to remove bits of tiny bits of scrambled egg and the zest and. I'm really revealing my country roots by saying this, but I kinda like that texture of the zest. It's like I actually really like it. I think it's I don't strain mine because so far I've and I haven't scrambled my eggs and I leave the zest in because think it's like pop rocks, those like weird candies that. like, that.

anna_1_07-16-2025_150142: 7:30

a nice

jenny-gomes_1_07-16-2025_140142: 7:30

So I, I it. But I've also, If I needed a of lemons for just a cooking and I was gonna toss piff or the rest the rind in the pith, I would just zest it and just keep a little mason jar just in the fridge, and then just few days. So you can always refrigerate your zest too, if you.

anna_1_07-16-2025_150142: 7:44

Yeah.

jenny-gomes_1_07-16-2025_140142: 7:44

if you're going to use lemons and you don't want the zest to go to waste, you just save in The fridge for a few days. the first recipe that I thought was so cool that we found, again University of California Ag and National Resources, was a mimosa jelly. If you're doesn't imbibe alcoholic beverages, a mimosa mimosa is a beverage that's most commonly served brunch and, or sometimes at bridal showers or little special occasions, And it's usually about 50 50 orange juice. if you like both of those flavors, it's pretty special. So the ingredients for this mimosa jelly, just to give you an idea, is two cups, orange juice without pulp. It can be fresh squeezed or calcium added store bought type. Two cups champagne or spoon or prosecco or sparkling wine. those are light and sweet and have bubbles. teaspoons calcium water, quarter cup lemon juice. Three quarters, cup sugar, it's just a very general, a jelly one. If you've made one jelly, you've made'em all set of directions, but it's just basically mixing everything together and properly preparing the Pomona spect. If you've never used Pomona spect, we also have episode specifically about Pomona spect. you can search that up. It's just a cool little bit different type of pectin that Anna and I both really like and it works really well in this recipe. it turns out. But was such a delicious sounding recipe. And then I'll add one more note the It says, as an example, of a store-bought juice. You can use a combination Western family orange juice concentrate. use that and fresh squeezed juice from Cara, Cara oranges, the juice from the cara karara orange is slightly pink and sweet and will add a special depth of flavor. So when you're canning with Fruits that are actually very high acid, you can, you this option of including, a different a little bit of a orange, choose a different citrus, to make it a little bit different or make it your own. Just sounded so good. think it would taste think, the alcohol would cook out recipe, so there would be no alcohol left. and It would probably just taste It would probably, it would think it sounds awesome.

anna_1_07-16-2025_150142: 9:52

think it does too. I've talked about this before, I don't drink, but I was at, The Utah State Fair, there

jenny-gomes_1_07-16-2025_140142: 9:59

Mm-hmm.

anna_1_07-16-2025_150142: 10:00

jelly there, and I did not recognize the name on the lid, but it was in the finalists because it was beautiful. And my partner was like, yeah, let's try it. And I tried it. And having not really drank a lot of alcohol, I was like. Oh, this tastes bad. Like this tastes like it's gone bad. Like it,

jenny-gomes_1_07-16-2025_140142: 10:19

here.

anna_1_07-16-2025_150142: 10:19

fermented flavor. But I was like, oh my gosh, this is rotten. wasn't, it was

jenny-gomes_1_07-16-2025_140142: 10:24

How hilarious.

anna_1_07-16-2025_150142: 10:25

of champagne, not champagne. Anyway, I don't know. alcoholic But it threw me off because

jenny-gomes_1_07-16-2025_140142: 10:31

Yeah,

anna_1_07-16-2025_150142: 10:32

used to that and I didn't know what I was tasting. But it was, It was good. It just took me by

jenny-gomes_1_07-16-2025_140142: 10:37

sure.

anna_1_07-16-2025_150142: 10:37

I'm sure this would taste a lot better'cause it has some sort

jenny-gomes_1_07-16-2025_140142: 10:41

Sure.

anna_1_07-16-2025_150142: 10:41

in there.

jenny-gomes_1_07-16-2025_140142: 10:42

I really like this recipe too because it has a two different notes for variations beyond what I said. Including, You can do three cups of juice with one cup and you can, Add sugar or reduce the sugar depending on how sweet you wanted. So it just was great recipe because it gave you a lot of flexibility. and I don't imbibe, I cook more with alcohol than I drink can add some cool flavor and, the alcohol, the actual alcohol will cook out. So it won't be something that could intoxicate you. And, Anyway, that was the first recipe on our list of delicious sounding citrus options. And then the next one on the document, I've made this a bunch of times. Have you ever made strawberry lemonade concentrate Nana?

anna_1_07-16-2025_150142: 11:22

Yeah. We actually don't drink a ton of lemonade, so My concentrate is still down in my storage room, how many did you make for your family, would you say?

jenny-gomes_1_07-16-2025_140142: 11:32

bet I did. Okay, so this recipe calls for, it makes seven pints and it has six cups strawberries, four cups, freshly squeezed lemon juice, sugar. Those are all the ingredients. It's easy peasy. I bet I made this. Three times from the early, first So when my kids were really small through, I haven't made it. in a couple years, but my family liked it. And actually Now that there are so many types of sparkling water, different kinds of flavored sodas, healthy sodas, all the bubbly things, I feel like you could cut it or dilute it. With one of those,

anna_1_07-16-2025_150142: 12:07

a great

jenny-gomes_1_07-16-2025_140142: 12:07

or if you were my with Sprite, probably increase how sweet it was. Or tonic water. Someone else's grandma, sure has lots of tonic water. That's like a very classic thing. some grandmas have on hand tonic water. I bet that would be delish. So if you were felt bored by the idea of strawberry lemonade, maybe you could, choose a dilute it with rather than water. As a mom of little kids, I liked making it because I would put a little bit in a cup. I didn't do 50 50 like supposed to. I was, I'm the mom who would cut the Cheerios. I would get like plain Cheerios and put a handful of the sweetened in. So that's how I would do the lemonade concentrate. So it was very weak. Not a lot of sugar, but I thought it a really fun one that you can try too. I have not.

anna_1_07-16-2025_150142: 12:49

I made preserved lemons when I got that big bundle of lemons from Arizona preserved lemons were traditionally made in the Middle East region. You cut your lemon in quarters, but not all the way through. so you want it to open up, bloom, like a little flour, you pack a bunch of those in a jar and put salt in there you pound your lemons down so that there's enough juice that covers your lemons. And then you let it sit in your fridge for one to two months, and by that time it softens. The osmosis happens between the salt and the lemons, and it creates this really. Umami flavor, even though it is salty and very tart. It combines into this umami Flavor. They recommend that you scrape out the insides of the lemons because that absorbs quite a bit of salt. But the pit and the rind can, it's just so delicious. I would Julianne the peel Then. Toss it in with my pasta, or you could throw it in with chicken and stock and preserve lemon peels in my instant pot, and it made a really fast, delicious dinner.

jenny-gomes_1_07-16-2025_140142: 14:04

Oh

anna_1_07-16-2025_150142: 14:05

you can throw rice in there and make it like this Really I can't

jenny-gomes_1_07-16-2025_140142: 14:09

yeah.

anna_1_07-16-2025_150142: 14:09

to describe the delicious flavor of a preserved lemon. So you, our listeners

jenny-gomes_1_07-16-2025_140142: 14:14

What?

anna_1_07-16-2025_150142: 14:15

to do it themselves because it is, it's so weird. What happens with chemistry and food during that process that creates this really unique flavor.

jenny-gomes_1_07-16-2025_140142: 14:28

so I I've never made them nor eaten them. So it just says pretty much just what Anna said. But it gives spice options, which I thought would be cool to consider. So For a Moroccan flavor, you would include bay leaf, cinnamon, coriander, peppercorns, cloves, cumin, turmeric. And They don't have any amounts in that or just a cool like idea to get your. thinking going, you could do preserved Mexican limes, bay leaf, oregano, cumin, peppers, garlic onions,

anna_1_07-16-2025_150142: 14:59

So

jenny-gomes_1_07-16-2025_140142: 15:00

get out of town. That sounds delicious. preserved 10 jellos, cardamom, star anis,

anna_1_07-16-2025_150142: 15:06

That sounds amazing.

jenny-gomes_1_07-16-2025_140142: 15:07

I feel like that would be so good.

anna_1_07-16-2025_150142: 15:09

I was gonna say, we just, finished our Taco Tuesday episode this week, and so this would be perfect for that. Imagine some preserved limes in with your cilantro rice, oh, that would be so good.

jenny-gomes_1_07-16-2025_140142: 15:22

Amazing. I need to do this.

anna_1_07-16-2025_150142: 15:24

know.

jenny-gomes_1_07-16-2025_140142: 15:25

Preserving citrus preservation recipe. so this is just an old fashioned PDF that will link for you. It's so good. And it's out of Placerville, California, so it has for marmalade, kumquat, marmalade, chutneys. orange sections traditionally, candied kumquat flowers, lemon dill sauce, it has all these things and then it has the lemon lime or curd Lot of very good recipes. but This reminds me that I made, this is early on when my kids were little, I canned sections and. I wanna hear Anna's input. I thought this is not that good, but so I did not do it again. And what was not that good was I thought the membrane your slice of citrus together, you know what I mean?

anna_1_07-16-2025_150142: 16:14

grapefruit

jenny-gomes_1_07-16-2025_140142: 16:15

I felt like that became tough.

anna_1_07-16-2025_150142: 16:16

Yeah.

jenny-gomes_1_07-16-2025_140142: 16:17

And yeah, and the flavor was, I was like, Ugh. this is not that great. I remember I did it because I thought, oh, I'm making cups for my children. And I was just like on this healthy mom thing and which is a great thing to be on, but I was like, oh, let down, why they don't do it very often. And I remember one recipe sounded so good. It was like grapefruit with mint. I had wild mint that I picked, and both the mint and the citrus just felt very flat, and I didn't love the canned product. Have you ever canned like that, Anna?

anna_1_07-16-2025_150142: 16:49

in this PDF doc that we're gonna put in our show notes, it talks about supreme citrus basically. And what that is

jenny-gomes_1_07-16-2025_140142: 16:56

Oh

anna_1_07-16-2025_150142: 16:56

cut off the

jenny-gomes_1_07-16-2025_140142: 16:57

yeah. Let's.

anna_1_07-16-2025_150142: 16:57

the bottom of your citrus fruit, and then you just. You cut all the rhind off exposing the sections of fruit, I did this. When I got that big load of citrus fruit from Arizona, I decided to pack some grapefruit sections in simple syrup. And can it, this does not taste good. And I don't know commercially they add something to it that we are just missing, like maybe they put citric acid in there to brighten it up or not worth my time. Not

jenny-gomes_1_07-16-2025_140142: 17:33

a letdown.

anna_1_07-16-2025_150142: 17:34

let down.

jenny-gomes_1_07-16-2025_140142: 17:34

It was a letdown all the things to do. It was just like blah.

anna_1_07-16-2025_150142: 17:38

yeah.

jenny-gomes_1_07-16-2025_140142: 17:39

no. So we, it's like we would not recommend I, it's recommended you could do it and maybe please let us know. Email preserved podcast@gmail.com. Tell us Yes. Tell us what we're missing. Maybe we need to add something to it. But the basic simple syrup, I was just like, whoa, this is nothing about this. I would do again, Why don't we talk about Supreme and Marmalade Anna? I feel like marmalade is, sometimes regarded as like the zenith of your jam and jelly making

anna_1_07-16-2025_150142: 18:08

okay, so as a jam maker and as somebody who sells around Christmas time, are something that people ask for all the time, and I'm just like, oh. I said, have you, I always ask, have you ever made a marmalade? And people say, no. You don't understand how much work goes into making a marmalade. It's like a 24 hour process just prepping the ingredients to get ready to put into your marmalade, if you don't use a commercial pectin in this recipe, they recommend pomona's pectin, If you don't use some sort of pectin, you have

jenny-gomes_1_07-16-2025_140142: 18:45

Mm-hmm.

anna_1_07-16-2025_150142: 18:45

a thermometer and cook it to a certain temperature, or you have to be very skilled in knowing what it looks like when it's ready. I have tried to make marmalade three times in succession, the last three winters.

jenny-gomes_1_07-16-2025_140142: 19:00

Oh yeah.

anna_1_07-16-2025_150142: 19:01

finally this last winter I wised up and got pomona's pectin and used it in there and it finally set. I, for the life of me, could not make up a good marmalade. That set very well, and I don't know if it's my altitude let's be honest. It's probably me, but I find it so difficult to make.

jenny-gomes_1_07-16-2025_140142: 19:24

I don't think it's you. I think that's probably impossible that it's you. I think I just, that can't be it. Anna is a very skilled jam maker. She 2000 jars of jam For her Christmas market. She make this, she's actually a jam expert. For real. Okay. so in this cooperative extension document you see the uc document here, citrus marmalade. So It says, without added pectin long boil method. Boy, I'm enticed already. Okay, so It says, when peeling citrus fruit for marmalade, be sure to include some of the white membrane found just under the skin. This is of the pectin is located. So when you were saying cut off the tops and bottoms of the lemons, I just thought like you're gonna cut off the tops and bottoms of your fingertips because you have to have the sharpest knife on earth to slice into the sections, which supreme. then you also have to get some of the white the piff. And, to me, I think that doesn't look particularly beautiful. Can, but Maybe I'm just wrong. I'm open to information here. Someone can wise me up, but it has three quarters, cup grapefruit peel, threequarter cup, orange peel, one third cup lemon peel, pulp of one grapefruit, pulp of four medium sized oranges, boiling water, three cup sugar, one quart cold water, and there's only but you just basically. Simmer the strips until they're and then you cut them into tiny pieces, and then you combine the fruit and together and adding boiling water and sugar. And then you boil it over high heat stirring frequently until the temperature raises eight degrees Fahrenheit above boiling point of water for wherever you are in the universe. so you 228 degrees at sea level. Four, which will be about 20 minutes and then you can at like normal. But I think that the reason it is hard, or one of the reasons it's hard is that just is a lot of fussy steps in terms of cutting all the items and getting that amount correct. Two, I think having the amount of pectin available is tricky. Bringing that to a boil to the correct temperature for your elevation is just one other potential part where and I just, I think I did once and I was like, I'm just not gonna do all the Like I didn't peels. I think this is a terrible advertisement for to hear from you if you are a great marmalade maker so beautiful. And I was thinking about it always is, I feel like I've seen it in TV shows where you're in London and it's rainy and

anna_1_07-16-2025_150142: 22:04

scone?

jenny-gomes_1_07-16-2025_140142: 22:04

it's like on some sort of biscuit of some kind

anna_1_07-16-2025_150142: 22:08

Yes,

jenny-gomes_1_07-16-2025_140142: 22:10

yes. It's like obviously it would be delicious and so beautiful and very bright, but also not something I know how to guide our readers. To do other than I think you'd have the best luck adding a Pomona pectin.

anna_1_07-16-2025_150142: 22:23

Yeah. And in this document, it talks about the long boil versus the short boil method, last winter I went down the rabbit hole. I was like, okay, I need to figure this out. I watched so many YouTube videos, watching Italian grandmothers, watching British people, watching people from Australia Award-winning Marvel aid makers. I. I went down the rabbit hole. When I say that I watched a lot of YouTube And there that do it a few different ways. But I never saw the award-winning people. Using pectin, I still wanna crack this code. it's really A lot of them use the long cook Where you boil either the whole citrus, you boil the whole citrus until it's really soft and then you use a very sharp knife and you cut the peels from the, it's a whole thing. and I just don't know if it's worth it.

jenny-gomes_1_07-16-2025_140142: 23:17

so Pomona's pectin on their website, pomona pectin.com. They have a section for marmalade and they have recipes for peach, citrus, satsuma, marmalade, orange, chocolate marmalade, honeyed, pear, lemon marmalade, ginger, marmalade, blueberry, cranberry, orange, tomato, marmalade, what's happening?

anna_1_07-16-2025_150142: 23:39

blueberry

jenny-gomes_1_07-16-2025_140142: 23:39

strawberry, lemon, kumquat. I can keep going.

anna_1_07-16-2025_150142: 23:43

Yeah. There's so many.

jenny-gomes_1_07-16-2025_140142: 23:45

So I think if I was gonna try again, I would do it. I would follow one of these recipes off of their website because I don't think I know how to get it to set up without effectin, and I feel okay about that. But hopefully we get some feedback from some of you about. How you guys are doing marmalade or, if you want us an expert, if you're an expert on marmalade, please reach out because we would like, I would like to be able to make this parts in this where I may not may be ill, ill equipped, to get there. So anyway, that is what we have to say about Al Aid and we've obviously had a lot to say about it. but what other recipe did you wanna talk about, Anna? Because I, There's a canned lemon curd recipe. what else did you wanna add?

anna_1_07-16-2025_150142: 24:32

at the beginning of the episode you talked about Lemon Jam, tell me about Lemon Jam and how do you make it? like a marmalade.

jenny-gomes_1_07-16-2025_140142: 24:40

It was a jam. It was a whole lemon, boiled them till they were soft, cut them. into Added sugar and canned them. And this I used, I feel really sure. I followed a canning recipe from a trusted source And without looking at the recipe, I don't wanna say definitely do that until I have a safe recipe to link to. But I think I concluded at the time. That this is a safe recipe are naturally so high in acid and I followed like a time to can it that I thought, oh, this is the same as other jams of the same in my two seconds of Googling, I didn't up really quick, but it was good. It was very good. But it was, You boiled it until the lemons were soft, then blended them in a blender

anna_1_07-16-2025_150142: 25:18

That sounds interesting and it sounds delicious. I would love to have that in my, list of jams that I make, because I think that would be really versatile. Like you could put it in I don't know, like a cake layer or Could. don't know. Just put it On a charcuterie board,

jenny-gomes_1_07-16-2025_140142: 25:37

On roasted chicken?

anna_1_07-16-2025_150142: 25:39

that sounds

jenny-gomes_1_07-16-2025_140142: 25:40

Yes. I don't know what the prices are citrus, where everyone else lives. I do live in the state of California, So I wouldn't an inside, I don't have a lemon tree. I do think that you can find citrus for fairly, for a fairly affordable price and they're very transportable. So It's a cool It's kind them in a lot of different places a lot of times of the year. If you enjoyed it, please share it with a friend. And thank you again to everyone who has left us a review. It really helps our show grow. If you haven't go to that purple icon or wherever you listen podcast And leave us a review. It really helps.

26:15

That's our show. We don't want you to miss an episode, so please be sure to subscribe. If you found this episode helpful and informative, please give our show a rating and review. It only takes a few seconds and it really helps our show grow. Follow us on social media at Smart Home Canning and at the domestic wildflower. Email your preserving questions to Perfectly Preserved podcast@gmail.com and we will do our best to answer your questions on the show. Thanks so much for listening. Stay tuned for our next episode released every week.