Tomato Trouble: Diced Canned Tomatoes

Anna and Jenny talk about why diced tomatoes aren’t safe to can, but whole or crushed tomatoes are indeed safe. They also talk about plans for the next season of Perfectly Preserved, and what to expect in season 4. This is the season finale, and Perfectly Preserved will be back for season 4 on May 6 2026! Look for us then!

Here's the article talked about in the episode: https://blogs.extension.iastate.edu/answerline/2025/07/08/peel-tomatoes-before-preserving/

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. 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_09-18-2025_124957: 0:25

back to the Perfectly Preserved podcast. I'm Anna here with my co-host, Jenny, you may have missed us. We have missed you. We have both been very busy. I had a market and was sick and had crazy house projects and Jenny has also been doing house projects Kids' sports,

jenny_1_09-18-2025_114957: 0:42

Yes.

anna_1_09-18-2025_124957: 0:42

Thank you so much for all of you that have stuck around. This is going to be the final episode of the season and then we will resume at the beginning of May next year. We have a whole archive of great episodes. You can go back and listen to this winter, cozy up with a cup of tea and just dream of those summer preserving days. but for now, Jenny, why don't you take it away. What are we gonna be talking about this episode?

jenny_1_09-18-2025_114957: 1:09

Okay. So again, thank you guys for sticking with us. While we're on our little winter break, while we're hibernating, so to speak. We would love it if you'd share our podcast with a friend and or leave us a review if you haven't. Those of you who have left us a review, it really helps us show grow and we are, it was just exciting talking to Anna before we hit record. Thinking about. The fun things that we wanna talk about for next season. We just, we dig doing this and we hope that you guys do too. And if you are able to share it with someone that would also love it, that will help us continue to be able to devote time to it. Today we are going to talk about an interesting social media post and the adjacent comments because it really was instructive of. Something that you may not know about. Canning tomatoes and canning safely. And it informed us that our work is not done in our mission of sharing safe canning technique with the world. And we also wanna be sure to differentiate between canning and politics, which. I fear is getting worse as the political situation in the United States continues to devolve and divide. It is very strange, but it is, believe it or not, affecting the canning world and people's willingness to follow very simple, basic old fashioned tested science. That's just about what temperatures, bacteria are killed. Okay. It's we're gonna talk about it, but,

anna_1_09-18-2025_124957: 2:41

yeah.

jenny_1_09-18-2025_114957: 2:42

The post was on the Utah State University extension page. It was posted on September 17th, I believe, and it's about canning, diced tomatoes. Diced tomatoes are a thing that you can buy in a can at the grocery store and in a pinch. I've certainly bought them and I like to buy them roasted with green chilies because it is very helpful in a variety of cooking things. If that's the can you're gonna buy. I like it. I love the roasted ones. And this speaks to several nuances in canning safety. And Anna, do you wanna just read the directions or the post, to our listeners?

anna_1_09-18-2025_124957: 3:19

Sure. It's it says, just a reminder that there are no tested recipes or safe methods for canning, diced tomatoes, and here's why. And it's a carousel post. There's multiple. Screens here that you can read. So it says, number one, it's too dense, diced tomatoes pack too tightly, creating a product denser than whole or halved tomatoes. On the next screen, it says, heat can't penetrate. Dense packs make it harder for heat to reach the center of the jar, which means harmful bacteria like Clostridium botulinum can survive an unreliable texture to process them long enough to be safe, you'd end up with mush. And there are commercial differences. Factories use high tech equipment and additives like calcium chloride, that home canning simply can't replicate. I believe, posted on Facebook, but then also Instagram. But Jenny tagged me on Facebook this morning and I thought this would be a great episode Because if you go in the comments section, there are,

jenny_1_09-18-2025_114957: 4:20

horrific.

anna_1_09-18-2025_124957: 4:21

30 or so comments. And most of them were favorable. what do you have to say about that, Jenny?

jenny_1_09-18-2025_114957: 4:30

Yeah, let's just, we're gonna talk about the science of why the diced is not advisable in a minute, but I guess we'll just talk about the comments now. So there seems to be a pervasive and continual feeling that canning recommendations equal government control, and I have not seen any evidence of how. A recommendation to can hold tomatoes or have tomatoes instead of diced is ex an exhibition of governmental control. I don't think that there is, I don't think that's an example of control and I don't see how there is any benefit to the government, to anybody. If I can hold tomatoes. Which allows for even heat penetration as opposed to diced, which mushed together into a big clump. I do not see how that is an example of control. I don't see how that benefits anyone financially. I don't see how that could possibly be construed as a method of governmental control. If they're saying no canning for anybody, it's all unsafe. You all have to buy, like all get in the consumerism machine and all buy this. Okay. Yeah, I could see that. But that is not the messaging, that is not the directive. That is not what's recommended. Also, if you can badly, the police aren't gonna show up. Go ahead and can bedley, I mean you do you I guess. Anna and I are here to share what we think is the safest. Most efficient, most delicious canning recommendations and the best tips that we have because we love canning, we love sharing it with all of you, and it was just so confounding. I just cannot understand the thinking that leads to someone thinking that because of what's happening politically. That translates into canning advice. It's, it doesn't. There is absolutely, our stance is there is no connection there. And if you see something like it's not advised to canned dice tomatoes, that is not a reflection of Utah State University, giving some sort of controlling directive. What do you think Anna?

anna_1_09-18-2025_124957: 6:40

Yeah, I'm with you. I, there's been this really weird shift happening over I would say probably since. I hate to say it, but since the first Trump administration, there's been this slow decline of people trusting in science. And I, for one, I have three. Three siblings. One is a food scientist. My younger sister, Missy, I have two brothers that are chemical engineers. Like science is so difficult and it's so important for public safety and public health. I don't understand the They think that somebody's out to get them. Really the USDA's goal is to minimize, getting sick. So that's what these recommendations are for. It's not to control you, it's just to, to try to help you not get botulism.

jenny_1_09-18-2025_114957: 7:31

Right.

anna_1_09-18-2025_124957: 7:32

And I don't have a conspiracy theory about that.

jenny_1_09-18-2025_114957: 7:36

And I think that we have listeners who vote both ways. I bet we have. I wish we could take a poll. I bet we have people who vote both ways, and we welcome all of you. We want everyone to feel safe and happy to can, like we want all of you, I do not think there is any kind of logical or factual connection between FDA suggestions. Basically these are recommendations based on just simple stuff. It's a measurement of what temperature it has to be to kill a bacteria, right? That seems so basic and you canning safely. I just don't see any connection to that recommendation and politics, and frankly, if the, I love the follow the money line, who could be making money off of this? Nobody, no one's making money off of any canning,

anna_1_09-18-2025_124957: 8:21

In fact, it costs so much money to create a consistently tested recipe for canning.

jenny_1_09-18-2025_114957: 8:28

Yeah.

anna_1_09-18-2025_124957: 8:29

extension offices or universities that are tied to an extension office. That's why we don't have a ton of. Canning recipes,

jenny_1_09-18-2025_114957: 8:37

Yeah.

anna_1_09-18-2025_124957: 8:37

any canning recipe you can think of, there's a reason. They go through a lot of trials, making sure that the heat penetration is good, making sure that the bacteria load is low. Just so many things that go into it You can say follow the money, but there's no money in it.

jenny_1_09-18-2025_114957: 8:52

I just don't think that there's in any kind of reason for that to be a thing that is being controlled. I just do not personally see it. And I just I'm an English teacher, right? So just keeping up on like things that students can write research paper about is like something I think about between eight and nine every morning when I teach my college class. And food waste is now, I believe, estimated to be 50% of the food that's grown ends up in the landfill. And that has gone up from 30% when I started teaching. And I just think. At this time, the thing that you can do, or one thing that you can do that feels good, that helps our world be a better place, that is good for your family, is good for your bodies, is learning to preserve food. And there's no money in me saying this, Anna and I, believe it or not are not counting stacks of money for making this podcast. I know.

anna_1_09-18-2025_124957: 9:45

$0.

jenny_1_09-18-2025_114957: 9:47

Yeah. We do. We make a, it costs us money. In fact, it costs us money. It costs a lot of times.

anna_1_09-18-2025_124957: 9:52

Oh yeah.

jenny_1_09-18-2025_114957: 9:53

Yeah, especially just learning that about the food waste, how it's just getting worse, food waste, there's more of it going to waste that it just seems so troubling. And the thing that we can teach all of you is not to distrust these very basic. Directions. It just seems so un conspiratorial. You learn these simple things and start preserving your own food and then just eliminate food going in the garbage. That feels like an act of resistance, no matter which way you vote, no matter which flag you have flying outside your door. I think that's the message that we, it was just so funny that we saw that this morning. We didn't have an episode topic planned to record, and we saw that, and I was like, oh, there we go. That's how we're gonna end the season. Just empowering you guys. To follow tested recipes. There's tons of great ones. Okay. Ignore the crazy common sections or chime in, depending on how much time you wanna spend with your thumbs going today. And just learn how to preserve food and love it. And learn to love it the way Anna and I do.

anna_1_09-18-2025_124957: 10:52

Yeah. In fact, I'm so excited. Tonight I'm going to a farm to glean

jenny_1_09-18-2025_114957: 10:57

Oh.

anna_1_09-18-2025_124957: 10:57

Roma tomatoes, and this is perfect because I actually love I know Jenny likes sauce, right? Like you make a

jenny_1_09-18-2025_114957: 11:05

Mm-hmm. Mm-hmm. Yes. Mm-hmm.

anna_1_09-18-2025_124957: 11:16

I love adding it to soups and stews in the winter. I just can't get enough of it. so I will be washing my Roma tomatoes, putting them in big gallon That's my favorite way to peel tomatoes. And then when I'm ready to make whatever I make, I take it out and let them thaw and the skin slip right off. we had a whole episode talking about tomato

jenny_1_09-18-2025_114957: 11:39

Mm-hmm.

anna_1_09-18-2025_124957: 11:40

Our favorite way to, to process, but there was a recommended article from. Iowa State University extension, it's, we can link it in the show notes, but it's called Remove Tomato Skins Before Preserving. And it really highlights and talks about why you should do that. So it says, removing tomato skins prior to preservation is an important step. Most tested recipes for tomato products were and tested with skins. Removed. Therefore, the processing time is based on peeled tomato. Unless stated otherwise, skins may interfere with the necessary uniform heat penetration in the canning process, resulting in under processing and an unsafe product. Number two, the skins of fruits and vegetables are sources of bacteria, yeast, and mold. Some of these contaminants are removed when produce is washed with cool water. But removing it all is impossible. The bacterial load is reduced by peeling or slipping the skins resulting in a safer final product. and we've talked about this before.

jenny_1_09-18-2025_114957: 12:42

Yeah.

anna_1_09-18-2025_124957: 12:43

grows and is very abundant in soil. So know, you may be watering and your soil is splashing up onto your tomatoes, and it's really important to not only wash them, but also remove the skins before you make it into canned product. Number three, the texture of the skin may be undesirable in the finished product. Tomato skins do not break down well, often leaving chewy bits in the product. Okay, last but not least, the flavonols in tomato skin impart a bitter taste. So those are the four things that they talk about.

jenny_1_09-18-2025_114957: 13:17

So we would be remiss or I would be if I, we didn't talk about the fact that. Anna and I both have had experts share with us that it was okay to blend tomato skins, but we have to be forthcoming and say we cannot find that published anywhere. that is a hard distinction or a hard thing for us to give you a black and white answer on. And we'd love to give you black and white answers. And after, we read the article, we talked about it, we looked at other articles, and I feel comfortable saying, I think that we both separately by two different sources, were told that was okay because we were blending the skins into minuscule bits. I'm not a food scientist. I don't have any science degree. I'm have a, an English degree. We're trying to reconcile for our own canning purposes. And I think where we will land for this podcast is we're gonna tell you to follow a tested recipe. So if your recipe says for whole tomatoes or crushed tomato, your tomato product, then just do what the recipe says. If it says peel and peel, We just, we think that the reason we were told this was because when we asked it, it was specifically about blending the tomato, and that is assumed to be in part with acidifying, the tomato product, which would further prohibit the botulism toxin from developing and coupled with processing for the correct amount of time for your elevation. So it's a multi-layered approach against food poisoning. Follow a tested recipe.

anna_1_09-18-2025_124957: 14:41

Yeah, was, I put a reel out on Instagram. I'll just be totally honest. And I had not taken the skin off. I had just made a crushed tomato product and my friend was like, oh, it looks like you didn't take the

jenny_1_09-18-2025_114957: 14:54

Mm-hmm.

anna_1_09-18-2025_124957: 14:54

And I said yeah, I, I had this person tell me that it was totally safe as long as you washed it really well. And then I said, but let me double check. And that's when I reached out to the USU extension office and. And they sent me this lengthy article and then a few other things that said, no, you really should be peeling your tomatoes for that type of product. And I would just mirror what Jenny says and just what our tested recipes are saying, which is to peel your tomatoes. so I apologize if I led anyone astray. That was not my

jenny_1_09-18-2025_114957: 15:26

Well,

anna_1_09-18-2025_124957: 15:27

at all. So here to It right.

jenny_1_09-18-2025_114957: 15:31

I think that we still are unclear as to why Anna and I were both told separately. This, and I think that we just don't have quite the answer and I, so I don't feel comfortable saying we've let anyone, anywhere necessarily on that point, because I think we don't have an answer as to why we were told that do if the answer is, oh, we've done more testing and now we know, oh, can't do that, then that's the answer and we will all do better going forward. But given that we both were told that separately. I feel like there's just some piece of the information puzzle that we don't have on that. Can you blend the skins question, but I would say if you feel

anna_1_09-18-2025_124957: 16:11

Yeah.

jenny_1_09-18-2025_114957: 16:12

or maybe listeners out there have asked a cooperative extension and they were also told blending was fine, so that's possible. Okay. Then I would just remind again the importance of acidifying your tomato products and processing the correct amount of time. Because it is a multi-pronged approach to food safety that you wanna be implementing?

anna_1_09-18-2025_124957: 16:33

So earlier I was talking about freezing my

jenny_1_09-18-2025_114957: 16:36

Yes.

anna_1_09-18-2025_124957: 16:36

and then as they thaw, you slip the skins. There is a section in this Iowa State Extension Article that says. Canning frozen tomatoes, whole or quartered is not recommended. Frozen tomatoes pack tighter into jars changing the way heat transfer occurs inside the jars, which may result in under processing and spoilage. So you'll want to heat up your frozen tomatoes when you make them. I cannot imagine canning a frozen tomato, but.

jenny_1_09-18-2025_114957: 17:05

That's what I wanna be super clear about. So it can have been frozen. But it can't still be frozen. Can't still be cold. When you put it in the jar, it needs to be defrosted. I know, but then also you might think oh, I'm just gonna plop these cold buggers into the jar. And on on my way, I go, you are jumping in, if this is your very first episode. You're thinking should I peel them or should I not? You should peel if your recipe says to peel and you should. I would freeze'em first, just because it's so easy to peel them that way. Wouldn't you think so, Anna?

anna_1_09-18-2025_124957: 17:39

Absolutely. this is an interesting topic. it's something that is easily aside by people who don't wanna listen to the USDA recommendations, but we're here to. Once again, reaffirm that science is real and it's important

jenny_1_09-18-2025_114957: 17:54

Yeah.

anna_1_09-18-2025_124957: 17:55

use tested recipes, especially for something like tomatoes, because they do fall

jenny_1_09-18-2025_114957: 18:00

Yes.

anna_1_09-18-2025_124957: 18:00

that 4.6 pH line, Either just above or maybe slightly below. And it's really important that we do it right with our tomato products.

jenny_1_09-18-2025_114957: 18:10

I also thought about with this tomato the set of reasons, with the dice being too dense. I also wanted to just mention, I believe we have an episode about this, about canning pumpkin since this episode will come out in the fall. Definitely listen to our episode about tanning pumpkin because the reasons for the fact that canning pumpkin is not safe at home with any method is the same. It's about heat penetration and you actually can diced pumpkin, but it ends up pretty mushy.

anna_1_09-18-2025_124957: 18:40

Yeah. Like one inch

jenny_1_09-18-2025_114957: 18:41

Yeah not diced chunks. So you CanCan one is chunks of pumpkin, but the reasoning is still is very similar. You don't want that product to get too dense, that the heat can't penetrate.

anna_1_09-18-2025_124957: 18:53

I think that's perfect because there are a lot of people that are like, oh, I'm making pumpkin butter,

jenny_1_09-18-2025_114957: 18:59

yeah,

anna_1_09-18-2025_124957: 19:00

I'm making pumpkin puree and canning it, and it's oh no. Not

jenny_1_09-18-2025_114957: 19:06

Yeah. Just if you have things like that. If you're in the kitchen and you're doing something or you're with a friend or whatever and you don't feel like you can research it right then, or you're unsure or you don't have a recipe in front of you, you can freeze so many things. Freeze the pumpkin butter. Don't remember why. You don't have to know anything other than just leave it up headspace so that it can expand. That's all you have to know and so many things like that

anna_1_09-18-2025_124957: 19:30

Right.

jenny_1_09-18-2025_114957: 19:30

freeze very well. So if I had a bumper crop of, pumpkins to preserve. I wouldn't fool with a risky canning and can some mush together? No way. I would freeze it. Absolutely.

anna_1_09-18-2025_124957: 19:40

Yeah, I'm with you. It is a little bit confusing though, right? Make pear butter, we

jenny_1_09-18-2025_114957: 19:45

Yeah.

anna_1_09-18-2025_124957: 19:46

butter. But pumpkin butter is just too

jenny_1_09-18-2025_114957: 19:50

Yeah.

anna_1_09-18-2025_124957: 19:50

It's too dense. They've done the studies on it, they've tested it, and it's just not recommended for home canning.

jenny_1_09-18-2025_114957: 19:56

Yes.

anna_1_09-18-2025_124957: 19:56

for commercial, but not home

jenny_1_09-18-2025_114957: 19:59

Yes. But even with that, they say you can do the pumpkin cubes. So again, if we're gonna circle back to the thing we started with is how is that an exhibition of control by the government over my, what I do in my kitchen? I just don't see that it is, I think it is keeping people safe from foodborne illness. Do you wanna talk about what we're gonna do this winter, Anna? What are we canning over the winter?

anna_1_09-18-2025_124957: 20:20

I have started already on my journey, another journey. I'm doing that same Christmas market. I don't know if I. Temporarily lost my sanity, but I said yes, and I'm going to do it again. And I've started already. I have a freezer full of fruit and I am cooking away about every day. I do probably between two to five batches say,

jenny_1_09-18-2025_114957: 20:47

Gosh.

anna_1_09-18-2025_124957: 20:48

Is what I'm cooking. So Oh okay, so this year I'm doing something a little different. I'm doing naughty jams, which are spicy jams and nice jams, and my nice jams. I'm doing in half pints. And then my naughty jams that are

jenny_1_09-18-2025_114957: 21:03

Oh,

anna_1_09-18-2025_124957: 21:03

in four

jenny_1_09-18-2025_114957: 21:04

so smart.

anna_1_09-18-2025_124957: 21:06

So one batch of the four ounce jars is a dozen, and then half of that is half pints. I get six jars out of a batch of half pints.

jenny_1_09-18-2025_114957: 21:15

About how many jars do you plan to take to this Christmas market?

anna_1_09-18-2025_124957: 21:19

I'm shooting for 2000. I'm not sure if I'll make it. I know, even saying it sounds insane. I'm also doing the 12 Jams of Christmas.

jenny_1_09-18-2025_114957: 21:33

Amazing.

anna_1_09-18-2025_124957: 21:33

got an order from a business this year, so I'm making 25 for a business and then I am making the other 35. I did a pre-order sale and I sold. I wanna say 20, so

jenny_1_09-18-2025_114957: 21:48

Amazing.

anna_1_09-18-2025_124957: 21:49

I have some left, but I'll keep those aside probably for like family and friends, the extra ones that I have.

jenny_1_09-18-2025_114957: 21:55

Where and when is this

anna_1_09-18-2025_124957: 21:57

It is called the Chris Kindle Market in Salt Lake City, Utah. At this is the place Heritage Park. It's this really big park that has, animals and old buildings. It was founded by Brigham Young, really early on in the church's history. It's like where he came over the valley and said, this is the place where we wanna settle. but it's up on the hill and it's really beautiful and there's farming and all kinds of things. They have a metal shop. They do reenacting of. Old timey things. That will be, oh, I wanna say it's the first week in December, so it's a Wednesday through Saturday events. So it's four days.

jenny_1_09-18-2025_114957: 22:38

Amazing. I admire you and I think that our audience will be able to learn a lot from you in the coming season, and hopefully we'll have a little, super special thing for some of our listeners who really wanna learn how Anna does. This incredible production of more than 2000 jars of jam. So stay tuned for that. Dear listeners.

anna_1_09-18-2025_124957: 22:58

if you're interested in what I do and how I make money selling jams and jellies, we, are going to be talking about that this winter and putting together like a series, to help people. Cut some of the corners. That took me a while to figure out.

jenny_1_09-18-2025_114957: 23:13

Stay tuned for that you guys. Anna's winter feels very exciting. Mine feels a little bit mundane, but I'm very much looking forward to it. I have been canning batch after batch of marinara sauce, so that's a tomato sauce with meat. And I've done sausage in it and like ground beef, and I've canned it in a variety of jar sizes which started out as like a, just a, oh, whoops. I don't have quite the right size jars, but I realized a one cup. Is about the right amount for a small pizza or for just on top of some breadsticks So I'm trying to get strategic with my pantry planning

anna_1_09-18-2025_124957: 23:49

Nice.

jenny_1_09-18-2025_114957: 23:50

and can all the tomatoes that I can get my hands on and I also pulled out some dried beans. I need to, can pressure, can some dried beans. Anna mentioned I'm in sports mom mode, which is, this is my first year of really sports mom in it. It's great. It's just hard, a little hard to continue. It's hard to continue to have

anna_1_09-18-2025_124957: 24:11

Yeah.

jenny_1_09-18-2025_114957: 24:11

food that I made home-cooked food hot at the right time or at the times that I'm normally am home to do it. So I am leaning pretty heavily on. Thinking ahead via pressure canning so that I'm able to do that because I bet I'll have a little bit of a winter break and then it'll ramp back up with some spring sports for both of my kids. it's a wonderful time and I know everyone will say just enjoy it'cause it goes so fast and I'm trying to enjoy it, but I'm definitely trying to, now that my kitchen and home Reno is about done, I'm able to think about planning ahead and you know what? I have not canned anything of as I have canned. One batch I think of Jam because we don't go through it very fast. And it is, it bums me out because it feels so nostalgic and I do love to have it on hand and I love to make it, and I love to eat it. But as a family, we do not go through jam very quickly and it just eats up valuable cabinet space. So I haven't done a whole lot. I picked Blackberries a lot the last couple weeks. And froze them. I planned to bake with them, bake them in muffins. But I just, I almost canned a batch of jam and I was like, why is this gonna get eaten? And I didn't, which was sad, but also that's reality.

anna_1_09-18-2025_124957: 25:20

I'm there with you. Even though I have a jam

jenny_1_09-18-2025_114957: 25:23

Yeah.

anna_1_09-18-2025_124957: 25:23

eat a ton of jam and a lot of times with my jam, I'll have like maybe a half jar or a quarter jar that I put in the fridge, and I can't even tell you like the full top shelf of my fridge is just

jenny_1_09-18-2025_114957: 25:37

Spit and Bob's little baby jams.

anna_1_09-18-2025_124957: 25:39

to call my kids, my two kids that have now moved out and say, do you guys need any jam? And they're like yeah, but we're still going through the ones you gave us last time. we just don't go through as much jam. It's weird. There's only three of us living in the house now,

jenny_1_09-18-2025_114957: 25:54

Yeah.

anna_1_09-18-2025_124957: 25:54

we just don't eat as much jam. the transition

jenny_1_09-18-2025_114957: 25:57

yeah,

anna_1_09-18-2025_124957: 25:58

goes through.

jenny_1_09-18-2025_114957: 25:58

like older adults I feel like have far more fruit based favorite foods because it was just more common to get your sweetness or that sweet thing you wanna eat from fruit. And now we have such ready access to.

anna_1_09-18-2025_124957: 26:15

Yeah.

jenny_1_09-18-2025_114957: 26:15

Chocolate and other sweet things like my father-in-law loves peach, cobbler jam. It feels like old fashioned. And I think it was because that source of sweetness was very dependent on fruit, 50 something years ago and now we just don't hanker for something sweet in the fruit category the way we used to, but that's probably a topic for another day.

anna_1_09-18-2025_124957: 26:36

It definitely could be.

jenny_1_09-18-2025_114957: 26:37

Yeah.

anna_1_09-18-2025_124957: 26:38

Dear listeners, we're so glad you joined us for season three. We hope that you enjoyed the episodes that we gave you, and if you have ideas for episodes, feel free to email us at Perfectly Preserved podcast@gmail.com. We love hearing from you. We love to hear your wins. Reach out to us. Jenny's at the domestic wildflower on Instagram and I am Smart Home canning. I can't tell you how happy it makes me when you tag me in like your pantry pictures of like rows of jars or even just your countertop. Like I love seeing you guys, just killing it with canning. So good job

jenny_1_09-18-2025_114957: 27:13

it's the best compliment in the world. maybe I was a little ranty. I'm the only ranty one here at the beginning, but I just, we,

anna_1_09-18-2025_124957: 27:20

of us, come

jenny_1_09-18-2025_114957: 27:20

yeah, we just really love every one of you all are welcome here. We love encouraging everyone to learn about food preservation because it really can be. So much fun, so delicious, helpful. It's like a way to plan ahead, cook ahead. It just is our favorite thing to talk about. And you'll hear from us the first Wednesday of May, 2026 is May 6th. So you'll hear from us

anna_1_09-18-2025_124957: 27:45

You.

jenny_1_09-18-2025_114957: 27:45

If not before. If not before we, we'll put a little bonus guy before that to ring you back in. Until then, thank you so much for a wonderful season, and we can't wait to share one, if not a little bit more than one season with you next year. See you in May. Everybody.

anna_1_09-18-2025_124957: 28:00

Bye guys.