Up For Discussion

This week, Tom calls up Tamika Adjemian (@tamikaadjemian) from Unity Kitchen (@unitykitchenmaine) to learn all about the science and techniques behind preserves- what happens on a chemical level to a fruit or a vegetable when you pickle it, and how do you avoid the ever-present threat of botulism? Also, what the heck even IS botulism? What's your favorite kind of pickle? Have you ever canned your own food? How'd it go? Did we miss something that you think absolutely should've been mentioned? You can join the conversation by supporting us on Patreon at patreon.com/upfordiscussion or by hitting us up on Twitter and Instagram @DownWithTalking! New Ball Book of Canning & Preserving: https://www.barnesandnoble.com/w/the-all-new-ball-book-of-canning-and-preserving-ball-home-canning-test-kitchen/1127589900 Red Pepper Kasundi: https://www.freshpreserving.com/blog/tomato-red-pepper-kasundi Food In Jars: https://foodinjars.com/ Pickled To Please: https://www.motherearthnews.com/store/product/pickled-to-please Tamika'