We all have memories -- or notions -- of canning being this gigantic task, in sweaty summer kitchens, lasting hours and producing whole cupboards full of jams or pickles or somesuch. Well, while that certainly does happen, you can put food by in small batches, even as small as one pint!
Canning expert Marisa McLellan of Food in Jars joins me to geek out on small batch canning. If you live in an apartment, as she does, or if you just want to preserve small bits of precious things, like ramps or mushrooms or other wild foods, this episode is for you.
If you've ever wondered about freeze drying, this episode's for you. Spoiler alert: Freeze drying is more than just astronaut ice cream.
In this episode, I talk with Shannon Waters, a former chef and restaurant consultant who is making waves with Third Wave freeze-dried meals through her company Gastro Gnome Meals.
Shannon and I talk about freeze drying at home: When it makes sense, when it doesn't, what foods work well with freeze drying, as well as some memorable failures...