Perfectly Preserved Podcast Ep 20 - Preserving for a Charcuterie Board and appetizers
Charcuterie boards have become a staple at holiday gatherings, and Jenny and I are no exception to finding preserved recipes to fit the bill.
I personally am a total nut when it comes to pepper jellies and crazy combinations for jams and jellies. Some of my favorite things to preserve can be found in the Ball Blue book, Guide to Preserving. Like, Blueberry lemon, and Raspberry Currant jam.
When it comes to spicy pepper jellies, the easiest and safest way to add heat is by adding powdered dried peppers to your jam or jelly. Dried Herbs and spices do not change the pH of your canning recipe. I really love the Sonoran Spice Company found here. I ordered the three pack with Carolina Reaper, Ghost Pepper, and Scorpion Pepper powders.
Jenny loves making pickled pearl onions and dilly beans, both found in the Ball Blue Book, Guide to Preserving.
We both love the idea of making small batches and small sizes (4oz or half pint) and having them easy to grab for your event.
I hope you enjoy this episode as much as we enjoyed making it! Please share on IG and tag me when you’ve listened to it!