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Emily Burghart: Just as a.

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Emily Burghart: Little introduction to what i'm talking about today.

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Emily Burghart: And I am very interested in preserving produce and in a whole bunch of different forms, so I think most of what i'm going to be talking about this, can I, because I do a lot of Canada home, especially in the spring.

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Emily Burghart: And i'm going to be talking about recipes that I use i'm going to be talking about briefly about other kinds of food preservation.

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Emily Burghart: And then, at the end, or about midway I think we're going to be sending out a PDF that i've put together with just a handful of recipes and a whole bunch of links to how to do different kinds of preservation.

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Emily Burghart: Okay justin would you like to live in London management.

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Emily Burghart: yeah.

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Justin Haggard (he/him): So as an organization within a land grant institution dig the campus garden coalition at UCLA acknowledges the guy berlino tons of people's as the traditional and partakers of longer, which includes the present day Los Angeles basin and sub Channel Islands.

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Justin Haggard (he/him): and

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Emily Burghart: Okay, so you've done the expert so basically like what i'm going to talk about.

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Emily Burghart: Today is i'm going to talk about like what food preservation is the different methods and then i'm going to be providing some tips and some inspiration and mostly inspiration in the form of recipes because recipes are delicious and they make things awesome.

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Emily Burghart: So actually done justin I think you'd these first few slides.

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Justin Haggard (he/him): yeah.

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Justin Haggard (he/him): So, preserving depends on a few things in Here are a couple bullet points, just like outlining all of that.

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Justin Haggard (he/him): So it depends on the types of produce you have available, and especially the type of produce you have an abundance and.

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Justin Haggard (he/him): And then the tools, you have how long you want to preserve the foods, because different preservation methods will last different amounts of time.

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Justin Haggard (he/him): And it also depends if you're willing to experiment with your methods, a little bit because there's a lot of like trial and error with food preservation, so it is a bit experimental and you are going to make some mistakes as you do it the first time.

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Justin Haggard (he/him): And here are a couple of different methods of food preservation, so we just kind of have a list here but trying freezing canning pickling fermentation.

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Justin Haggard (he/him): And you can also store like cut up vegetables for short periods of time in water in the fridge and you can also Blanche and try.

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Justin Haggard (he/him): And then curing which is like usually it uses salt to preserve meats, and then there's also the obvious one is baking or cooking right out of the garden.

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Justin Haggard (he/him): which I think all of us are familiar with and yeah this this workshop is going to go over canning because that's more of emily's specialty, but these are other ones that are.

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Justin Haggard (he/him): Also, other options and all of these will last different amounts of times and stuff so there's pros and cons to each of these.

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Emily Burghart: Alright, so again i'm kind of going to go over the tools that I use to can and I got this photo actually off of I think it was Amazon.

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Emily Burghart: quite literally I just looked up like canning tools, I don't use all of these they're not all necessary so like, if you want to can.

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Emily Burghart: You don't have to buy something like this, I literally just went to walmart and I was like I need this, and this and I grabbed him.

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Emily Burghart: But um something I think is really helpful is that if you're doing canning with some kind of jam or something that's very.

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Emily Burghart: sticky or heavy or easy like to make a mess of I highly recommend getting a killing funnel and you can buy funnels with with openings that are the size of your of your jar so I have a canon funnel it looks a lot like this great one.

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Emily Burghart: And that makes it so that the outside, or the sides of your jar don't get sticky because that is really hard to clean because you're usually dealing with really hot jars after they've been sterilized.

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Emily Burghart: And for the bubble stick I don't know why you would buy this you could literally use a chopstick.

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Emily Burghart: A lot of recipes say, though, not to use a knife, because you don't want to accidentally scratch the JAR because that can affect how long it can be stored.

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Emily Burghart: um other than that other things that I have here is the canning tongs.

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Emily Burghart: That is actually out of everything that I talked about today, the canning tones will help you the most because, like I said before.

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Emily Burghart: Part of the process of canning is making sure you have extremely sterilized jars, which means that you're like boiling jars in hot water for a really long time and.

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Emily Burghart: i'll go into the process a little bit more later, but you want to fill these stars up.

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Emily Burghart: Do you want to fill them up, while they're still hot, which means that you're dealing with watch ours so it's best to have cannon tongs don't try using our dealer tom's you will either burn yourself with water or it will not be fun for you, so I do recommend to get in Canada tongs.

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Emily Burghart: i'm gonna i'm going to open up.

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Emily Burghart: And we are going to watch a little video.

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Emily Burghart: Can you guys hear the audio.

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Justin Haggard (he/him): No.

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Emily Burghart: that's cool hold on give me a second.

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Emily Burghart: Okay.

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Emily Burghart: Now, do you hear it.

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Charlotte Cosca (she/her): No.

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Emily Burghart: No okay.

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Charlotte Cosca (she/her): Did you click like share sound.

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Charlotte Cosca (she/her): that's my expertise.

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Emily Burghart: yeah I definitely didn't hold on.

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Emily Burghart: This isn't a problem and I don't know why it's being challenging.

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Emily Burghart: You guys really don't hear anything, this is wild okay anyways i'm just gonna play the video and i'll talk over it, because I know what.

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Emily Burghart: i'm.

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Sophia Roberts: You could turn on an advanced sharing.

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Emily Burghart: Go I can do that i'm so sorry you guys I feel.

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Lauren Olson: turn on the captions yeah that doesn't work.

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Emily Burghart: yeah no.

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Vanessa: worries.

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Vanessa: I never get sued right, however.

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Vanessa: Share audio you're fine.

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Justin Haggard (he/him): You can also share if if you want.

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Emily Burghart: i'm okay I just don't know why it's you.

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Vanessa: Emily why don't you send someone the link and then maybe justin do you know how to share audio.

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And then you can just.

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Emily Burghart: yeah I mean i've shared audio so many times on zoom I do not know, but I will send the link.

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and

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Your.

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Let me walk you through the boiling water method, which is the method that you use for canning anything as Siddiq that could be your jams, jellies Chinese guest streaks.

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Nice lemon curd anything that has a pH of 4.6 or less here's how you do it, you need, of course, canning jars they have the wonderful little.

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tops to them that come into pieces, very important for getting a good seal.

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You have to have a set of canning tongs they look like this don't substitute regular tongs they're slippery and can really get you into trouble again canning funnel is great to have if you don't have one just use a nice little ladle it's going to help you be neat about your work.

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you're going to need something to remove bubbles from inside the JAR So if you have a cannon kit it's going to come with this, this is a bubble tool, but you can use a chopstick or wouldn't skewer just make sure it's not metallic because that would scratch the glass.

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This is a lid lifter if you have a canon kit that's going to come in your canon kit and it's a great thing to have it's for picking up lids out of hot water, but if you don't have a lifter just use these your fingers.

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you're going to need, of course, for the boiling water method boiling water, so I have here a canner.

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that's great if you don't have a can, or you can use any kind of pot, that is at least three inches taller than your tallest jar and has a lid so it can be a pasta pot lobster pot whatever you have.

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In it you're going to put a cake cooling rack or canning rack or a layer of rings on the bottom that's going to keep your jars off the bottom of the canner so you get good water circulation all around.

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wash up all your jars and equipment with some nice hot water and dish so you're not trying to sterilize anything at this point, you just want to get it, Nice and clean.

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Then you're going to take the lids from your jars and put them bottom side down in a heat proof bowl arrange all of your other equipment out on a nice clean dish towel and you're ready to go.

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Now it's time to set up your canner put your rack in your canner and then put in a full layer of jars even if you're not going to use them all to keep them from tipping over during processing.

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Add cold water to fill and cover your jars and set your canner on high heat put the lid on and bring it to a boil.

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The goal is not to sterilize your jars at this point, you just want to heat them so you're not pouring a hot recipe into cold jars which could cause them to crack.

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Use your tongues to remove the first jar from the canner and pour the water in it directly over the lids in your heat proof bowl.

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This will soften the little pink gasket and give you a chance of getting a great seal empty the remaining jars directly back into the canner and place them open side up on your towel covered surface.

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ladle your recipe into your jars being careful to maintain the amount of headspace indicated in your recipe that's the distance between the top of the liquid and the top of the lid.

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In this case, it's a quarter inch run a bubble tool or other non metallic implement around the inside of the glass, this will release any trapped air.

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use a piece of damp and paper towel to thoroughly clean the rooms of your jars then Center the lids on the jars and apply the Rings just fingertip tight that's important too tight and you won't get a good seal.

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Lower your jars into the canner be sure that they're covered by at least two inches of water, put the lid on the canner turn the heat up and bring it to a rolling boil.

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Then process for the amount of time indicated in your recipe, in this case it's 10 minutes.

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After your processing time is complete turn off your camera or remove the lid and let your jars rest for five minutes.

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Then, using canning tongs lift the jars straight up and out of the canner there's going to be a little water on top don't tip that off if you do, you might tip your recipe right out of the JAR.

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set them straight down on a towel covered surface and let them rest for 24 hours to let the seal completely form after 24 hours check the seals here's how you do it.

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Remove the Rings from your jars and gently push up on the lid if the lids are firmly in place, you have a great seal congratulations clean off your jars, then you can store them in a cool dark place and your food will be shelf stable for up to a year and that's how you put them up.

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Emily Burghart: Okay yay, thank you for sharing.

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Emily Burghart: And so I found that that video, although that's not the video that I like.

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Emily Burghart: Originally looked at, when I started canning I find it is actually very accurate to like all of the steps that you want to include.

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Emily Burghart: Some of the most important things i'm going to go ahead and share my screen again.

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Emily Burghart: But one of the most important things that you can do if you're trying to can for long term, so if you're just like canning something putting it in a jar you know and then you're going to keep it in your French for a while.

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Emily Burghart: You really don't need to go through that entire process, you should, but you don't need to like if you're low on time.

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Emily Burghart: If you just want to keep something in your fridge for a couple weeks, you really don't have to go through the canning process.

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Emily Burghart: But if you want to keep it in a drawer or in a cupboard somewhere like she said, like dark in a dry cool place then.

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Emily Burghart: You are going to want to do that entire thing, and the most important thing that you can do is to make sure you ladle whatever you ladle into a hot jar make sure the thing is hot and you make sure your jars hot you label them together and use.

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Emily Burghart: You process them and, like she said, if you're following a cannon recipe, they will have like the amount of space, you need at the top, and they will have the amount of processing time, those are super important to follow, because if you don't.

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Emily Burghart: process them for enough time they will not last for a year and it doesn't matter what you're making and honestly quite quite frankly most things won't last for a year if you're a beginner.

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Emily Burghart: Can or like it doesn't matter if you follow the entire recipe exactly appropriately, it takes a few times to get comfortable with your materials and with your tools and what you're making.

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Emily Burghart: um the first time I mean Jim I looked at a lot of videos and I looked at a lot of stuff and I think I might shelf life was really only like eight and a half months and that was the first time i'd ever made gym but.

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Emily Burghart: yeah but for those eight and a half months my jam was still like in perfectly good condition.

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Okay.

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Emily Burghart: Okay cool So these are some photos of my apricots that I used, we have two trees in our backyard that were there when we when we moved in.

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Emily Burghart: And they do like by annual production, so one year we'll have like like 100 apricots and then the next year we'll have probably three or 400 apricots and they're gonna they're like they're like this big they're tiny little guys.

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Emily Burghart: But basically, what I do is starting from the day that they start to fall and, like the burn start getting them all.

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Emily Burghart: Over a period of like probably 10 or 12 days i'll pull them off slightly before they're ready to come off.

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Emily Burghart: um and then i'll do like this last year, I had one of our we had one of our big production years and I think I made three different batches over like a period of 15 days.

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Emily Burghart: And, but you're going to want to use fruit that is ripe for whatever you use you're not going to want to use like unripe fruit or overripe fruit.

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Emily Burghart: And then that's kind of what my recipe looks like halfway through.

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Emily Burghart: So i'm and then these are, this is one of my finished batches that so i'm going to like just verbally look through the process that I that I go through to make my gym so like I said, the first couple days.

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Emily Burghart: A fruit collection or start collecting the fruit I wash them as soon as I bring them in the House and I lay them out on cookie sheets dry like i'll drive them off with paper towels and i'll lay them out um cookie sheets.

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Emily Burghart: And then, after a period of days, that they should look whatever for you use I use apricots so mine turn very, very bright orange color when they're when they're ready when they're not.

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Emily Burghart: Over right but they're also not under right like they should be a very bright orange color and then, once they're like a good portion of them are that color.

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Emily Burghart: What I do is I don't skim them I don't skip my apricots but some some people do I guess but i'll cut them up on the seed then i'll put all the pits aside and then i'll chop them up in.

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Emily Burghart: Like not like quarters or smaller pieces so like if I i'll just chop chop them up and probably like.

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Emily Burghart: between a quarter and a half inch piece, and then i'll throw some habs in there just to give some variation my uppercut chunk size but i'll kind of just chopped them very ugly.

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Emily Burghart: And then the recipe that I use calls for you to add the sugar and lemon juice to your chunks so you get this big bowl of chunks that you have, and then you add sugar and lemon juice and you let it sit for a period of time.

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Emily Burghart: The recipe only calls I think if i'm remembering correctly, because I run through it like two days ago.

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Emily Burghart: If the recipe calls for like it to sit for 15 to 30 minutes, but I leave it for a lot longer all leave it for probably two hours before I actually start making the jam.

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Emily Burghart: And what that does is it allows the lemon juice and the sugar to break down the apricots and it gives it this really, really nice flavor and with whatever fruit you use doing that will.

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Emily Burghart: do the same thing and allow it to break down more and you'll get a richer sent from your upper costs or whatever, for you use.

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Emily Burghart: I think it tastes better because i've made it both ways, but if you're not wanting something super super sweet maybe don't do that, I also have more sugar but that's an more lemon juice, but that's different that's just that's just me editing the recipe.

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Emily Burghart: And then from there, what I do is i'll have, I do have a canner I have one of those big big metal like silver cantor's that hasn't like a pressurized seal on it, you don't have to do that, like the boiling water method I showed you that wasn't made with a canner that was just made within.

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Emily Burghart: canvas are different because they're pressurized and not old recipes need a canner to be.

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Emily Burghart: process processed, for example, jams, they don't need a can, or you can use the boiling water method.

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Emily Burghart: So what i'll do is in my in my pot all get the gym ready and i'll be cooking the jam, and it probably takes me between.

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Emily Burghart: from start to finish, making the jam it probably takes me the two hours for it to like sit in for it to like mo.

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Emily Burghart: And then, it probably takes me two hours to make the game if i'm being quite honest, because I, like my jam a little bit thicker I don't like it running because I like having it as a topic on stuff so.

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Emily Burghart: If you want like a liquidity gym that's just part of the test that, as you go through the longer it cooks the thicker it gets.

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Emily Burghart: And that's going to be the same for all gyms.

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Emily Burghart: But.

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Emily Burghart: yeah anyways and my one but i'll have the jam when it starts getting ready then i'll start working with the jars and like she said, you can follow her boiling water method for the jars easily.

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Emily Burghart: What you are going to want to make sure, though, is that you put your jars when they're ready to be filled put them in a paper towel like Eric sorry not.

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Emily Burghart: A fixed towel, like this one folded in half, if you need to these stores are cool so they don't need to be on the towel, but when you first keep them out, I don't recommend putting them directly onto a counter.

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Emily Burghart: And because I have animals in my home what i'll do is i'll take a piece of like i'll take a paper towel and i'll lay it over the top of the open jars that like extra duster animal hair stuff doesn't get them there.

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Emily Burghart: which sounds really great but that's just part of happened cuts that's just what happens so that's one easy way of keeping the hair out of the JAR.

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Emily Burghart: And yeah and then, as you fill it you're going to want to make sure, whatever Jan you have is super super hot put it into the JAR and then do the processing and as a side note.

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Emily Burghart: And something Oh, I know, so the recipe that I will send you guys and a little bit and.

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Emily Burghart: It has this thing where it talks about spoons and it wants you to put spoons into the freezer when you first start making your jam, and this is kind of an optional step, but if you're wanting to.

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Emily Burghart: test your jam to see like actually how thick it is while it's still hot, you can do this, basically you just put a couple students into the freezer when you first start making your gym and then as you're testing your jam for sickness, if you take one of the like.

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Emily Burghart: The cold spins and you dial up a little bit of jam onto your spoon and you like roll the spin around kind of, and you can see how quickly a moves.

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Emily Burghart: When it doesn't move very much like when it when it's on the cold spoon and it doesn't move a significant amount that means you have a fair enough jam.

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Emily Burghart: yeah maybe that sounds weird if you guys have questions later i'll explain it more but that's one way to test how thick your jam is because it's really hard to test how thick your jam is when it's hot and which is why the cold sweat helps.

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Emily Burghart: After that oh something on i'm going to mention again a little bit later is that whenever you can anything for you, preserve anything it doesn't matter what it is doesn't matter if it's jam Pickles it could be.

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Emily Burghart: You know, dried herbs you're going to want to make sure every couple of weeks.

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Emily Burghart: i'm like test them test the lens strength, make sure that nothing has unsealed because, as soon as something on seals you're not gonna want to eat it after that, because bacteria can grow in in canned foods so yeah if a seal is broken them do not eat it.

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Justin Haggard (he/him): This is my section right okay.

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Justin Haggard (he/him): So it's one of like the main things when you're starting out with canning is to decide what you want to try.

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Justin Haggard (he/him): Based on what you have on hand and then look up recipes using those ingredients, so a lot of canning will use like a lot of produce and so it's not really intended as like.

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Justin Haggard (he/him): it's not intended to like make you go to the store and buy a bunch of produce necessarily it's more like if you have an abundance, how can you preserve it and you know not let it go badge and enjoy it later on, so that's really important for starting out.

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Justin Haggard (he/him): And then, this is kind of a chart so depending on what you have an abundance of you can kind of look in this turret and figure out.

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Justin Haggard (he/him): How to preserve it so there's different blanching times and different trying times and these times just make sure that you're preserving it correctly, so it it won't go bad or something like that.

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Justin Haggard (he/him): And then yeah also just make sure that you're choosing recipes based on how long you want to preserve it because different preservation methods, as we said earlier, and will kind of allow you to preserve it for different amounts of time.

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Justin Haggard (he/him): And then again here like some ideas on ways that you can preserve different things, so you can do jam or jelly like Emily does.

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Justin Haggard (he/him): or different preserves you can also pickle or make sauces you can dehydrate or freeze them and freezing is also nice if you want to do a different preservation method later on.

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Justin Haggard (he/him): And like if you just don't have enough of one thing at that time, you can kind of save it up over the season and then can it later or something like that.

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Justin Haggard (he/him): And there's also salsas and pesto's you can make a puree can also make like fruit leather and stuff like that so yeah here are just some ideas to kind of spark your interest and.

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Justin Haggard (he/him): give you inspiration.

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Emily Burghart: Okay.

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Emily Burghart: So I think I will talk on this before we move on, I did want to say on the last page.

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Emily Burghart: My mom when I was little she used to like cut up what was it butternut squash no I don't know it was something healthy or something healthy.

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Emily Burghart: But she would blend with our like mixer she would make a puree about like a whole bunch of one kind of vegetable and then she'd put it in everything secretly like when she would like make cookies she'd like add a huge frickin cup of like.

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Emily Burghart: some kind of squash or some kind of a healthy vegetable and so I do think that that's something to is that, like let's say you're making.

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Emily Burghart: some kind of vegetable and you're like I have so much at best it's going to go bad if I don't use it.

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Emily Burghart: make a puree and add it to foods like no one's some that you can't do that you can totally do it make some cookies and add some frickin squash to it it'll taste great.

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Emily Burghart: But my mom used to do that to get us to eat more vegetables, so I always thought that was funny but pure eyes are really great for long term storage.

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Emily Burghart: So kind of like justin that mentioned earlier, different methods have different shelf lives fruits and vegetables have different shelf lives, even if you can them correctly so like.

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Emily Burghart: don't assume that if you can something it's going to have a year shelf life, it really depends on what you've made and it depends on the recipe.

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Emily Burghart: The recipe, if you look up a canning or a pickling recipe or any kind of recipe really.

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Emily Burghart: If you include the word of the preservation nothing you're trying to do it should give you an amount of time that it can be stored safely.

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Emily Burghart: Before I even attempt to can because it makes such a big mess, because everything so sticky and tacky.

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Emily Burghart: That I like to go through, and just like a deep clean everything before I use it, I put all my pets in a different room I literally vacuum, the room next to like the room next to mine I go through with like.

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Emily Burghart: A cleaning spray and I just I just clean everything, and I make sure all the tools i'm using are super clean to and I clean them as I go so like if i'm using a spatula or if i'm using a ladle or something i'll clean that halfway through just to make sure that it's not getting too dirty.

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Emily Burghart: I particularly do jam, but if you want to do, jellies it's a very similar process, but you don't end up getting the the chunks of fruit, jellies as it's like just the juice.

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Emily Burghart: So yeah.

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Emily Burghart: I don't know.

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Emily Burghart: i've never tried doing totally before, but I don't think it's too hard.

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Emily Burghart: And then I think.

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Emily Burghart: i'll go ahead and share this real quick.

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Emily Burghart: This is on.

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Emily Burghart: actually know what honestly justin i'm just going to send you the link because I don't think it's going to work again.

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Justin Haggard (he/him): yeah I can i'll stir the video yeah.

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Justin Haggard (he/him): OK.

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cool.

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Emily Burghart: This one this video is going to be on.

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Emily Burghart: blanching and freezing blanching is a form of preservation that basically just.

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Emily Burghart: You bought blanching is boiling basically you boil the fruit or vegetables for a really short amount of time like four to five minutes, and then you immediately freeze it or you dry it and that helps.

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Emily Burghart: preserve things.

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Emily Burghart: awesome, thank you for sharing that i'm going to go ahead and share the presentation again.

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Okay.

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let's make this puppy full screen.

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Emily Burghart: All right.

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Emily Burghart: There we go Okay, and then, if this is like you know pinterest who doesn't love pinterest for lots of different things.

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Emily Burghart: I like looking at the guides that they have, or like the charts that they have on pinterest they're not always accurate, but they are helpful to get a good idea of what you need to do.

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Emily Burghart: There are other ways of freezing like you could theoretically just you know tossing vegetables in a bag and tossed in the freezer and but ideally you do want if you're wanting to say that long term you do want to do some kind of freezing method.

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Emily Burghart: For better storage, but like you can find quick guides on like.

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Emily Burghart: Ways of freezing certain things, for example, like berries, if you wanted to freeze berries, there are little charts and, like the best ways.

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Emily Burghart: To do that herbs kiwis okra I don't know whatever you want to freeze.

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Emily Burghart: But it is helpful if you do it in a way that is designed that that fruit or vegetable does well being frozen.

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Emily Burghart: Other things that I found helpful are herbs, I thought this diagram was really cool it's what to dry and what to store for herbs, so it tells you what to.

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Emily Burghart: Save the flowers from it tells you what to take the leaves from and it tells you what to take the seeds from what you can learn use long term which I had never seen a diagram like this before I found this one, so I thought it was pretty cool.

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Emily Burghart: But I found that to be helpful and herbs, although there are other ways to dehydrate herbs and to dry herbs a classic one which i'm sure many of you guys have probably done.

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Emily Burghart: is just tying like a little bushel of the herbs and then hanging at somewhere i've done that, before it works great my sister actually does that with roses every time she gets roses she drives them and she hangs them around her room and then she displays them and, like old faces.

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Emily Burghart: But you can do that with not just herbs, you can do that with flowers to.

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Emily Burghart: And then canning methods so.

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Emily Burghart: My pressure cooker does not look and or my pressure canner does not look anything like that, but um if you were going to do.

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Emily Burghart: Like Soups chilis like it says, if you wanted to do vegetables or stocks you're going to want to use something that's a little bit more.

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Emily Burghart: pressurized you can do, vegetables, with a water bath but you're going to want to find a recipe specifically for preserving vegetables, using a water bath.

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Emily Burghart: And then high acid foods like tomato sauces if you want to do sauces that kind of stuff that can all be done with just a regular pot and lead.

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Emily Burghart: Okay.

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Emily Burghart: Here are some more tips and mine.

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Emily Burghart: apricots I believe or a high pectin fruit pectin it's just something that's in it it's a natural preservative so fruits that are.

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Emily Burghart: That have a high pectin content they they store well when you cook them.

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Emily Burghart: If you are making a jam with a fruit that is low in pectin you might want to consider adding pectin to your jam or to your jelly or to whatever it is that you're making.

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Emily Burghart: because it will help lengthen the shelf life of your goods and that's super important because, if you have a low pectin fruit, it could go bad quicker and you wouldn't necessarily know that it's gone bad until you open it and that's number of funding to find.

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Emily Burghart: Something I included also is that when you are canning there are some things that you should do just to make sure that, like you know what you're doing is clean and also safe to eat, but for.

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Emily Burghart: For canning in particular before you add on the lids you're going to want to make sure, and she did this in the video but you're going to want to make sure that you take a damp paper towel and go around the room like.

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Emily Burghart: All the way around the room and make sure that it's clean, make sure that nothing's up on the side of the star or that's going to stop the seal from from going very well.

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Emily Burghart: And then also what i've found I make labels, but if you want to just use a sharpie or something just write the date that you made the recipe, and that you can on the JAR and then you know that.

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Emily Burghart: In a in an ideal world, one year from that date.

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Emily Burghart: best not to eat the food, you probably could and you wouldn't necessarily get sick but it's not a for sure thing so you're going to want to make sure that you just that you clean out the jars and that you get rid of the food that's in them after a year from that date.

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Emily Burghart: What I will say is that, especially recipes that you guys find on pinterest I, I do not, I like pinterest for like the photos and stuff but I don't actually trust off off the recipes on pinterest.

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Emily Burghart: But I say this because, when you find a recipe, especially for something that you're wanting to preserve read the reviews on it, if there are any if someone says that it didn't work it's probably not going to for you either and.

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Emily Burghart: And I say that in the context of food preservation can go so so very wrong if you do it wrong or if the recipe is not good so don't blindly trust the recipe if their reviews those reviews, please do it.

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Emily Burghart: And then also i've said this a couple times but it's just so important i'm gonna say it again um you should always check your jars or whatever it is you've made.

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Emily Burghart: In the days following you've made it like she tested the seal but like your thumb like if you hold the JAR and you like go like that, on the lid.

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Emily Burghart: If it pops up in the seal wasn't good you're gonna have to read can it's not bad at that point but you're going to want to read and pressurize it.

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Emily Burghart: And then.

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Emily Burghart: yeah and then every couple of weeks or months like after it's been like a month and it's good then every couple of months just go back and make sure that it's still good that the seal is still good.

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Emily Burghart: yeah and if that like I said, if the seals, no longer intact throughout the stuff that's in it, if it's been a couple of months let's see if the JAR and you can reuse that.

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Emily Burghart: OK now i'm kind of done, I think, with what I was going to talk about I am going to go over the PDF with you guys in a minute, but if you guys have any questions now I would love to.

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Emily Burghart: answer them.