How to Swap Acidifying Ingredients in Canning

Anna and Jenny talk about how to acidify recipes, and how to safely swap citric acid, lemon juice, and vinegar. Thank you to listener Amy for her excellent question! 

Here’s the link to the articles that we reference: 

Jenny’s printable acid guide: https://thedomesticwildflower.com/acid-and-canning/

https://nchfp.uga.edu/how/can/how-do-i-can-tomatoes/tomato-acidification-directions/

Transcript

0:01

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. ready to can like a master preserver. Let's get into today's episode.

squadcaster-7310_1_08-04-2025_130418: 0:18

Welcome back to another episode of The Perfectly Preserved podcast. I'm Anna here with my co-host, Jenny, we wanna thank you so much for being here. Today's episode is gonna be all about acidification, why you need it, when to use it. kind of products you can use for the best results. And we appreciate this episode because one of our listeners emailed in with this specific question. But before we get started, I wanna thank everybody for leaving a really nice positive reviews on our podcast, wherever you listen to your podcasts and download them. And then also you can find us on YouTube. We started that this year and I am slowly learning how to do it. I'm not very good yet, so please. Be gentle with your comments. Jenny, why don't you start us off? What are we gonna hit on today?

jenny-gomes_1_08-04-2025_120418: 1:08

Okay, so our wonderful listener, Amy, thank you for emailing Amy. She said that she is wondering if there's an easy guide for safely switching out the acidifying agent in recipes. For example, she has an applesauce recipe and Anna, and I don't know where this applesauce recipe came from. and she has an applesauce recipe that calls for four tablespoons bottled lemon juice. But can she use citric acid instead? And if so, how much do I use for every one tablespoon of lemon juice? she has an a lemon allergy. She'd love to be able to easily alter safe recipes that call for lemon juice. And we thought that was such a specific question that we've not covered at all. and we're gonna dive in if this is your first episode. Thank you so much for joining us. Anna and I are master food preservers and we love sharing safe, tested, trusted info so that you guys can preserve all the things, all the safe ways there are to preserve them. And this is such a Great. question. I'll start by saying that all foods have a pH value. And you might remember back to like seventh or eighth grade science, maybe you dipped a little strip into some liquid to test a litmus paper. Right. To measure how acidic or how alkaline something is. it's a scale that goes from one to 14. Water is seven. So you think of like neutrality being at seven, or you can kind of keep that in your mind. And then the more acidic a food is for our canning and food preservation purposes, the lower the number. And the magic number that we have to keep in mind when we are preserving is 4.6. So we need all the food that we water, bath can. To some acidity, has to be a 4.6 or greater, which is a smaller number. we have a whole episode all about acid and canning. You can scroll back to season one and binge those, beginner, episodes because we'll explain in super detail all things acid. But that's the, like the magic number you keep in mind. We preserve safely, lots of foods that are more alkaline than 4.6, and we do that with increased heat. So acid is part of this magical, trifecta that creates an atmosphere in the jar where spoilers can't grow. And if you have not quite as much acid, then you need to increase it. Or you increase heat so that the environment inside the jar cannot grow. spoilers, most notably, we don't wanna create a low acid environment where the C botulinum can produce its toxin. So you don't have to understand anything acid necessarily, but as long as you understand you need to follow a trusted recipe that calls for acidifying, ingredients for some types of foods. So we're gonna talk about all the ways that you can answer this question of if I can't do lemon juice or don't have lemon juice, can I use citric acid? And how do I do that? and we're also gonna talk a little bit about why lemon juice is afr common go-to item, and why it should be bottled. And Anna's gonna take, take it away. I think. Anna, what's, what's, first on your list?

squadcaster-7310_1_08-04-2025_130418: 4:13

I love this question and I appreciate Amy sending it in because. are one of the main reasons that, people can, can, right? They want to know what's exactly in their food. And so this is a great question. yes, you can swap out lemon juice for citric acid because citric acid carries a much higher pH and it. Really sour, you're gonna use quite a bit less. So the conversion rate for one tablespoon of lemon juice is one quarter teaspoon of citric acid. I think that's really important to know because I, we were actually playing around with some citric acid the other day because we're doing these like naturally flavored drinks.

jenny-gomes_1_08-04-2025_120418: 4:58

Mm.

squadcaster-7310_1_08-04-2025_130418: 4:58

And my son was like, oh, we could add some citric acid to punch up the flavor.'cause he was watching a YouTube video about it, you know, and so he added, oh, I would say a full tablespoon to a drink, 16 ounce drink. And we. It was like sour patch kids so, so sour. so when you're doing a swap out, just make sure that you're doing that quarter teaspoon one tablespoon of lemon.

jenny-gomes_1_08-04-2025_120418: 5:28

Super great. Tip. Okay. So you can swap out in a recipe bottled lemon juice. If it calls for one tablespoon, you can instead use one quarter teaspoon citric acid. citric acid is a white powder that you would buy probably in the canning baking aisle. The aisle of kind of like, I always find it next to the baking aisle. you can order it online through Amazon or through other retailers. Ball brand has, one you can get large quantities, small quantities. It's, it's readily available. It's not tasteless, as Anna explained. It definitely is that tart flavor that you get from all the candies that are tart. That's that flavor and it's can be naturally occurring as well. But by adding that acid, you are increasing the acid in that whole jar to that safe. 4.6 or lower number. there's another acidifying ingredient that a person can use, and depending on what you're making, you may choose it. What is that other acidifying ingredient? Anna?

squadcaster-7310_1_08-04-2025_130418: 6:33

that's a commercially made vinegar, and I wanna make the distinction

jenny-gomes_1_08-04-2025_120418: 6:37

Mm-hmm.

squadcaster-7310_1_08-04-2025_130418: 6:38

vinegar is great for vinegarette or cooking, but when you're doing canning, it's really important that you use that 5%. Acidity vinegar commercially made that you get at the grocery store. in this vinegar, I, you can either use white vinegar, you can use apple cider vinegar. You just wanna make sure that you have that 5% acidity. If you're making pickles, if you're, if you're trying to use a homemade vinegar, that's not gonna be acidic enough. So it's important to use that. that's really the only application that I can think of that you would use vinegar instead of a citric acid or a lemon juice. Can you think of any other application you would use vinegar in Jenny?

jenny-gomes_1_08-04-2025_120418: 7:23

So the National Center for Home Food Preservation University Georgia website has a great article about tomato acidification directions, and tomatoes are like a, a special category of foods because they're the most commonly canned food product in America. And they, tomatoes are naturally one, they have a great variability from tomato to tomato, from plant to plant, from one part of the country to another. There's a great variability in how acidic they are. so all up to date tomato canning recipes will call for an acidifying ingredient to just to bring that acid level up and that number down so that your tomatoes are properly acidified. So that is oftentimes like the I I would say that is the change that you need to look for if you're looking for an, if you're using an older canning recipe, all safe canning recipes for tomatoes specifically call for an acidifying ingredient. But back to this website, national Center for Home Food Preservation, they have a great table that tells us how to acidify tomatoes and it shares what we've shared already so that you could acidify a pint of tomatoes with either. One tablespoon lemon juice, one quarter teaspoon citric acid, or two tablespoons of 5% vinegar. So the thing that you would decide, right in our listener, Amy's case, she can't do lemon juice because she's allergic. So she would choose either citric acid or vinegar, and maybe you're making a recipe where vinegar would be very welcome and would taste delicious, and you could. You might be very glad to choose that, but other types of recipes you would not. So it would probably just depend on taste. If you're not opting for store bought bottle bottled lemon juice, then your options are only 5% vinegar or citric acid. But that's the, I'm trying to think of another food type where you would be like excited to use. Where you'd be excited to try vinegar other than vegetable pickles? I can't really think of one. Can you, Anna?

squadcaster-7310_1_08-04-2025_130418: 9:28

Well, I was just remembering that I used vinegar for my salsa. Like I put

jenny-gomes_1_08-04-2025_120418: 9:33

Yeah.

squadcaster-7310_1_08-04-2025_130418: 9:34

homemade salsa. and I know that's a tomato product, but a lot of times people might not

jenny-gomes_1_08-04-2025_120418: 9:39

Mm-hmm.

squadcaster-7310_1_08-04-2025_130418: 9:39

that vinegar would go in a salsa. But I would prefer vinegar in a salsa over lemon juice or citric acid, just because the flavor's different. It's a different flavor profile for vinegar.

jenny-gomes_1_08-04-2025_120418: 9:52

Right. Right. I wonder if our listeners are going to ask, can lime juice be used instead of lemon? And I would think that the answer would be yes. If on the bottle it says 5% acidity. Do you agree with that, Anna?

squadcaster-7310_1_08-04-2025_130418: 10:06

Yeah, yeah, absolutely.

jenny-gomes_1_08-04-2025_120418: 10:08

So if you are a person who's swapping, you have to read your labels. a lot of times we get this in this conversation, Anna and I get the question, can I just squeeze fresh lemons? And it's again, coming from a really awesome place in their heart where they wanna use fresh and not use store-bought. even lemons have great variability in their acid levels, where they were picked, how long they were ripened for, and the riper and more delicious. It's probably the less acidic they will be, right? So it's really important that you use 5% acidity. Store-bought bottled lemon juice for acidification. Now there's lots of recipes where lemon is part of the recipe. It's not required for acidification, and if that's the case, a good canning recipe will say lemon juice, and it might say fresh squeezed. If that is indicated in that recipe, then you know, oh, this is not for acidification, this is for flavor. So I think just last week we talked about adding lemon to blackberry or other fruit recipes. Fruit are generally very acidic.

squadcaster-7310_1_08-04-2025_130418: 11:14

Yeah.

jenny-gomes_1_08-04-2025_120418: 11:14

all the berries, cranberries, they're all quite acid. So the addition of lemon is purely for flavor and not for food preservation, purposes. So in those cases, you can use squeezed or you could swap it out for grapefruit or lemon or, I've done raspberry jam with grapefruit juice and I, it's like a little different, but not a lot different, but it is a really great combination. Of course, lemon is delicious with raspberry too, but you can play around when your base is already very acidic, which would be most fruit, then you can, feel comfortable playing with your citrus additives. But if the lemon juice is, if it says bottled use bottled.

squadcaster-7310_1_08-04-2025_130418: 11:51

And I think this would be a good time also to say that the book that Jenny is referencing, or the website is one of the best sources of tested recipes that we have. The University of Georgia Cooperative Extension does so much food testing. They do it for the USDA and they make sure that their recipes are totally safe, so. We'll put that in the show note so that

jenny-gomes_1_08-04-2025_120418: 12:15

Mm-hmm.

squadcaster-7310_1_08-04-2025_130418: 12:16

where to go.'cause I think a lot of times you maybe just grab a recipe that's a family recipe like

jenny-gomes_1_08-04-2025_120418: 12:22

Mm-hmm.

squadcaster-7310_1_08-04-2025_130418: 12:23

and not be acidification for a tomato product. And you're like, what's the big deal? And, having a good resource in your back pocket is really, really important.

jenny-gomes_1_08-04-2025_120418: 12:33

Yes. I'll link, we will link in the show notes. I have a chart that you can download of all the food groups and their acid values. So if this is all brand new to you and you would like an idea of okay, what's high acid? What's not high acid? it's a free download. You can just download it. Refer to it if it's helpful to you. just to give you an idea of what types of foods are really high in acid and which ones are not. Tomatoes in particular are always thought to be really acidic, and they're not. They're the ones that are actually the least acidic of the water bath, canning safe food types. So it's especially important to follow a tested recipe if you're preserving tomatoes.

squadcaster-7310_1_08-04-2025_130418: 13:13

Yeah, and it's almost tomato season. I've got some tomatoes that are starting to come on right now, but it's gonna be tomato season here in the blink of an eye, and people are gonna be wanting some really good recipes. I am just looking through my book, so easy to preserve thinking, oh, maybe I should can a barbecue

jenny-gomes_1_08-04-2025_120418: 13:33

Mm.

squadcaster-7310_1_08-04-2025_130418: 13:34

Chili sauce, I don't know, hot sauce, all kinds of things, I would highly recommend that, website and then also the book, so easy to preserve.

jenny-gomes_1_08-04-2025_120418: 13:43

Yes. second that both the websites and the book are so excellent, so helpful. What is your go-to acidifying ingredient in tomatoes, Anna?

squadcaster-7310_1_08-04-2025_130418: 13:52

So when I do crushed tomatoes, the one that I do probably the most of, for tomato products, I use citric acid. Yeah, it's, I find it easy to add it at the end, like after I put the tomatoes in, I just plop it in every single jar. And then I also. counteract that sour taste. I will actually add a teaspoon of salt as well, or you could also add a teaspoon of sugar, to offset that sweetness. But I like adding salt. about you, Jenny? what do you normally do?

jenny-gomes_1_08-04-2025_120418: 14:25

I do the same. And I think it's important to think about or plan out. If you're canning tomatoes and you're new to this, when are you going to add your citric acid? So most of the time, all of your ingredients are just all together, right? Or they're very obviously either in the jar or they're not in the jar. So if you're a beginner, it's a thing to think through. Am I going to put this quarter teaspoon, this little bit of something in the jar? When the jar is hot but empty?

squadcaster-7310_1_08-04-2025_130418: 14:52

Yeah.

jenny-gomes_1_08-04-2025_120418: 14:53

Am I going to put it in on top of the tomato? And then it will very quickly disappear before your eyes and you won't be able to, you won't know, did I already put this in? So it's a thing to think through. It's not, I wouldn't say it's like a hard part, but it is a thing to think about. Am I gonna put this in? In every empty jar, in every fold jar, am I gonna do how? How am I gonna do it, and how am I gonna make sure that I do it in every jar? And I always tell people, if you're not sure, put another quarter teaspoon in because there's nothing bad's gonna happen. Put your teaspoon of salt in. Like Anna said, there's nothing wrong with double acidification. Right? Just might be like a little more tart than you were thinking, but. It's important to think through, how will I be sure that all of my jars are properly acidified? And same thing if you're adding, the lemon juice. Same, same question. How will I, what will my process be so that all the jars are properly acidified? And again, it's not hard, but think it through. And then I would say do it exactly the same way every time. Have your countertop set up the same way so you're, you're measuring spoon and your bottled lemon juice are right here, right next to where you set your jar, or. Whatever your flow is in your kitchen, have it exactly the same every time. Like if I can somewhere other than my kitchen, I can't help but set it up exactly the same because then I'm just marching through the steps. Never missing a jar. And again, if you ever think, oh, did I put this in here? Did I add this? Add it again, and like Anna suggested, add the salt and put your lid on and process. But, I. I can't remember if I've told you this story, Anna. I, there was one salsa recipe where I did not add the acidifying ingredient, and I realized it after I had already put it in the, into the pot, and I canned it on purpose and I put a big black X on top

squadcaster-7310_1_08-04-2025_130418: 16:39

Oh no.

jenny-gomes_1_08-04-2025_120418: 16:40

and I put it at the top of my shelf to see what would happen. And it's important to note that the C botulinum toxin is tasteless, odorless. You would never know it if you ate it. This is not a test of would I get deadly Ill or not. It was just, I, I thought, I wonder what will happen to the rest of this. Oh, it was like a pineapple salsa or a peach salsa. It was a fruit salsa I made. So it actually did end up becoming a volcano of mold, which only tell is only like warning the eater of Don't that's a very obvious thing. Don't eat this. You're gonna get a belly ache. But it would not again. You would have no indication that you had accidentally grown the C botulinum toxin. So anyway, that just is one, one thing I've done. And it did create a total volcano of gross brown mold and it actually broke the seal and the whole thing. But my kids were tiny and they weren't gonna like climb up and eat it

squadcaster-7310_1_08-04-2025_130418: 17:34

So you, do you think, was it a lid failure then? I.

jenny-gomes_1_08-04-2025_120418: 17:39

Well. I couldn't say for sure. I guess I don't think so, but it was, it was like siphoning out blackness. it came out over the top, so it may have been, but the other jars that I've preserved of that same recipe did not have lip failure, so. it was just a thing I did. It was like almost 10 years ago I did this. I realized, oh, wait a minute. I didn't do this. And I thought, what the heck? I'll just, I'll just can it and put an X on it and see what happens, because I was curious what it would look like. Maybe it was because it was like there was a lot of fruit in there too. I don't know. But don't do it. Don't let me be the weird ones who did that.

squadcaster-7310_1_08-04-2025_130418: 18:12

interesting.

jenny-gomes_1_08-04-2025_120418: 18:13

do it.

squadcaster-7310_1_08-04-2025_130418: 18:14

Oh, that's funny. I'm trying to think if there's anything else that I would use vinegar for as a, as an acidifying agent than, pickled veggies or tomato products. And I just don't think that lends itself to like jams

jenny-gomes_1_08-04-2025_120418: 18:31

you would be pretty thoughtful about your vinegar choice. And I think, actually this is a good vinegar comment. We have a couple episodes about making pickles that you should definitely check out if you'd love like pickled veggies'cause we have some good, whole episodes all about that. But, I have a friend and family, member who I just was texting with her about, she said, well, which vinegar should I use? And I explained just one that says 5% and you can get as fancy, expensive. As wild as you want with the vinegars, as long as

squadcaster-7310_1_08-04-2025_130418: 18:58

Yeah.

jenny-gomes_1_08-04-2025_120418: 18:59

that 5% you have to read on the label. And this is a couple years ago, I think, like in the post COVID madness of grocery stores, there was, you might recall a lot of vinegars being sold that were essentially being cut with water. So they were cheaper for the company to, to make that were like 4%. Right.

squadcaster-7310_1_08-04-2025_130418: 19:17

Mm-hmm.

jenny-gomes_1_08-04-2025_120418: 19:17

you again, you have to keep an eye out on. The vinegars you purchase think, is this something I wanna eat? Like maybe smell it if you can. If you can smell it before you buy it or if, is this something I would definitely consume with my mouth and not wash my windows with? I think you can get like jugs vinegar at Dollar General or like our very like cheapy grocery store kind of option. But you wouldn't probably can with it. You would clean your windows with it.

squadcaster-7310_1_08-04-2025_130418: 19:41

Sure.

jenny-gomes_1_08-04-2025_120418: 19:42

So you can get fancy, you can get different, you can get, flavored, you can get different things. But the most important thing is that percentage on the label.

squadcaster-7310_1_08-04-2025_130418: 19:50

I think that's a great point. I, I do know that there, like I've been to olive oil and vinegar shops

jenny-gomes_1_08-04-2025_120418: 19:57

Mm-hmm.

squadcaster-7310_1_08-04-2025_130418: 19:58

and they might have a different percentage of vinegar. If you wanna get fancy right and do a champagne vinegar just make sure that it's that 5% acidity. that's, I interesting though, that during COVID they were trying to cut it with water and make it a little less vinegary and acidic.

jenny-gomes_1_08-04-2025_120418: 20:19

I think we can all agree that was, those were wild

squadcaster-7310_1_08-04-2025_130418: 20:22

before we finish this episode, Jenny, what, have you been canning lately or have you been doing food preserving in any way?

jenny-gomes_1_08-04-2025_120418: 20:30

So, it's getting to be peach season where we live. And I, maybe I've shared this tip before, but I feel like this is the thing I would text my friends immediately Peaches are so inviting and there's, the trees are so shady and like you might get invited to go pick a million pounds of peaches. here's my golden tip. can freeze a whole peach, the whole thing. Okay. You don't have to cut anything off of it. Just I would rinse the bird poop off and pat it dry and you can put that whole peach in the freezer. And I did it on cookie sheets. In my chest freezer. So I just set them in there and you can leave them kind of several days if you want, if you don't get to it. And then I put them in a very large Ziploc bags and suck the air out the best I could with my mouth, like a heathen. I don't even have a machine. They suck the air out of plastic bags and they last so long. And I did this because my dad's tree had a super huge glut of peaches and I was the only one taking them and I couldn't let them go to waste. So I froze all of them.'cause I, at the time I didn't even have a kitchen. This was came out of necessity. So all school year long. I would, teach my morning classes at the high school, come home and take out three peaches, let them sit for five minutes on the counter, hack off every bit of peach off the pit, put'em on a blender with milk and protein powder, and I had a free three peach smoothie every day. So that's my tip.

squadcaster-7310_1_08-04-2025_130418: 21:51

That sounds amazing.

jenny-gomes_1_08-04-2025_120418: 21:53

It's.

squadcaster-7310_1_08-04-2025_130418: 21:54

That sounds so good.

jenny-gomes_1_08-04-2025_120418: 21:55

It's just so low. It's so low effort not to be like a lazy bum, but sometimes you don't have time to do all the things and those just freeze really well. of course you wanna be able to use peaches for something other than smoothies, but you could let them defrost and cut them off and do something else. I should mention my dad's, these particular peaches are cling stone. Which means they're really stuck to the pit. Some peaches, some peach rice. That should be your number one question. If you were going to go buy peaches, are they cling stone or free stone? Free stone peaches. The pit just pops right out there, like out of a toaster. If they're cling stone, you'll be cutting the flesh off of that pit one way or the other. So. To me it was like that was the only thing I could, was going to have time in a kitchen to do, was to freeze the peaches. And that's my golden tip to you. other than planning to freeze some peaches, they should be ready here pretty soon. I did pick, we put, I made cherry syrup a few weeks ago, which was a few weeks ago. I think all my canning happens just a tiny bit after Anna's. I feel like Anna starts canning every season a little before me.

squadcaster-7310_1_08-04-2025_130418: 23:04

Hmm.

jenny-gomes_1_08-04-2025_120418: 23:05

but yeah, the big stone fruit, the peaches, and then the blackberries are coming on early this year, so I'll be doing blackberry next. What about you, Anna? What's next for you? Canning.

squadcaster-7310_1_08-04-2025_130418: 23:14

Oh, nice. you know, we're the same. I don't know what happened this season, but everything seems to be about two weeks early, which is just insane. I went through the last two years of photos on my phone just to see if I was losing my

jenny-gomes_1_08-04-2025_120418: 23:29

Mm-hmm.

squadcaster-7310_1_08-04-2025_130418: 23:30

man, apricots seem like they're coming on really early. and it was legitimately two weeks early. So right now I'm working with Blackberries. I had friends reach out that had current. So I'm doing a black current jelly, which is something new. I haven't done that before, so that'll be fun. I've done red current before, but I've never done black current. we're starting to see peaches at the farmer's market and I've, I've been getting a few in my CSA box and I've made some favorite jam ever, which is peach, lemon verina jam. It. Like such a premium jam and simple syrup. I have some in the fridge and I've just been drinking it with club soda and ice and it's just so refreshing and lovely. And then I also am picking some early apples. It's called a loie variety. And it's perfect for applesauce and apple pie filling. So rest for the wicked. I've got my seasonal fruit coming on hot. I'm a little jealous of people who talk about all of the relaxing they do in the summertime, and I'm like, I'll sleep when I'm dead.

jenny-gomes_1_08-04-2025_120418: 24:40

Mm-hmm.

squadcaster-7310_1_08-04-2025_130418: 24:41

busy, busy, busy in the summer and then. and winter is usually the time that I'm able to relax.

jenny-gomes_1_08-04-2025_120418: 24:47

I haven't, because we've had this big home renovation kind of to eating out the last two summers. I'm facing the reality that I need to can some tomatoes. We have not had canned tomatoes in a long time, and it's like dire straits. I have to do some tomatoes this year. and we have a little rental house in town, so I live out of town and our little rental house is in town and the Blackberry's in the yard there Long, it's like a shared fence in town with a very nice older lady. So it's like the back of her barn and the, our side fence have these blackberries growing and probably just as often do people have blackberries growing in their yards as you do as Ogden has apricots? I would almost say there's just a lot of blackberries,

squadcaster-7310_1_08-04-2025_130418: 25:31

Oh, okay.

jenny-gomes_1_08-04-2025_120418: 25:32

when it's time for us to clean the rental, I sent my kids out, turn the sprinkler on, do this, do that outside. And they're like, mom, the blackberries are already ready. I was like, wait a second. What? So, the in town, the blackberries are ready even sooner than the town, the out, out town. Blackberries, I don't know if they just got a lot more direct sun or I'm doing a better job watering the lawn maybe. But yeah, those blackberries are coming on at night. There's not enough there to probably can a whole lot out of, but definitely to eat and, yeah, this is the time, like right now, this is being recorded the first week of August and this is when I like put the buckets in the car, start getting serious about really canning a lot. Any canning even happens before. This for me is more incidental for funsies. Some weird thing I wanted to try bought from the grocery store and about now is when it's okay, gangbusters. Go.

squadcaster-7310_1_08-04-2025_130418: 26:19

Yeah.

jenny-gomes_1_08-04-2025_120418: 26:19

Which is not as handy for a person whose life still revolves around school'cause it's also back to school time. So it feels a little extra, a little bit extra busy. but I'm excited. This year I finally have a kitchen to do all this in like an actual kitchen that has all the park that you're supposed to have. So I'm super jazzed, but Next episode, I think we're gonna be talking about something a little bit controversial, so you'll have to be sure to tune in next week for an exciting topic that, that, I'm kidding. It's not really very controversial, but it might get a few, few disappointed comments, or

squadcaster-7310_1_08-04-2025_130418: 26:52

it might be,

jenny-gomes_1_08-04-2025_120418: 26:53

it might, it might be the hottest thing since, don't water Glass your eggs, Anna. And I really love a controversial topic.

squadcaster-7310_1_08-04-2025_130418: 26:59

ah. Oh boy. Well tune in next week. We're glad you're here. We love talking about food preserving, and again, if you have any food preserving questions, email perfectly preserved podcast@gmail.com.

27:14

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