Podcast: Play in new window | Download
Subscribe: RSS
This week, we’ve got a cucumber tip, a no-recipe chili, and some thoughts on upgrading your blender.
We also talked about the lastest canning scandal: Can canners still trust the Ball Blue Book, cornerstone of the American canning canon?
If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Want to help us keep the lights on? Become a member via our Patreon page. Follow us on Instagram and Twitter @localmouthful and help us spread the word about the show.
Hi Marisa and Joy,
I love your podcast! I am so happy you are back. have been listening for years. I also have been a huge fan of Food in Jars. It started my urban canning obsession here in Philly.
For adding meaty texture in chili I use quinoa. I cook a half cup of quinoa for about 15 minutes and add it with the beans and liquid. It is well worth the extra pot.
Thank you for all the wonderful tips and hours of listening pleasure.
Stay well.
Monica
Adding quinoa to chili is a great idea! Thank you so much for the suggestion.