CS-006: Great Refrigerator Pickles | Pickling Beets | Easy Jalapeno Peppers | Win Limited Edition Collector’s Jars!

Today the fermentation process is introduced for the first time with a super-easy recipe for making kosher dill refrigerator pickles, we learn how to make pickled beets with a nice cinnamon touch, and I explain how quick and easy it is to put up some jalapeno peppers which you can use for awesome nachos grande year-round. Along the way I give a Farmer’s Market trip report, give a tip on freezing fresh corn, and provide a reminder on the chance you have to win a case of Ball Heritage blue canning jars.  This is part of Can It Forward Day, coming up on Saturday, August 17th. I also share a great store of celebrating and sharing the abundance with my firefighter buddies, outline some “Canning 101” podcasts I’m going to post in the next week, and respond to listener feedback and questions.  It’s a great show today and you’re going to like it! Before You Go … Click here to give me a rating on iTunes (hopefully positive!) along with a written comment to tell people what you like about the podcast.  You can also send a message to me using the form at “Contact John!” to let me know what you think or to share your own story of celebrating and sharing the abundance.  I sure appreciate it!   The following is the full transcript from today’s episode — This is the Canning Season podcast with John Gavin, episode #6.  Get out your jars. Welcome to the Canning Season Podcast.  This is the show that’s dedicated to helping you get the most out of the home canning and food preservation lifestyle.  In this community, it’s all about celebrating and sharing the abundance.  To lead the way, here’s your host, an avid home canner himself, John Gavin. Wahoo!  That’s what I feel like saying because I’m so happy to be back here.  All right, welcome to episode #6 of the Canning Season Podcast.  Another great week here in the North Woods part of the United States of America, and this week I send out my greetings to those of you in the Southern Hemisphere where it is winter, for many of you, the further South you get.  I see a number of you are now starting to listen to the podcast and I find that interesting. I suppose that’s a reflection of hope.   I do think ahead to what will I talk about here in the middle of February when in the Northern Hemisphere, certainly in Minnesota, we’re surrounded by ice and, you know, not a lot of talk of strawberry jams then, so I imagine those of you in the Southern Hemisphere might be listening in for a little bit of inspiration, a little bit of flavor of that wonderful sunshine that we are in fact experiencing right now but unfortunately we’ll be trading positions too soon as far as I’m concerned. Welcome back.  We have a lot to cover today.  I have to tell you some things about the Canning Forward event coming up in New York next week.  I need to give you a little inducement on this contest I have to win yourself a case of those cool heritage jars, the blue canning jars that Ball produced this year.  I got to can with my goddaughter, Becky, this weekend, and we’ll talk about that and what we did. We’ll also talk about for the first time on this podcast, fermenting as a style of preservation.  How about that?  Far easier than you could ever imagine!  Let’s just put it this way: that’s what I taught Becky to do this weekend. I have a great story on celebrating and sharing the abundance.  In fact, that will lead into an important series of shows I’m going to producing for you hopefully over the next week.  Of course, we’ll look at listener email and comments.  With that, let’s talk a little bit about Can-It-Forward. August 17th is the National Can-It-Forward Day.