Transcript: Movies, Clutter, Canning | Sep 14, 2001

(music plays)

A title appears inside the shape of a house: More to Life. Words spin against a red and orange background: Health, Family, Home, Money, Fitness, Life. Fast clips show images related to the previous concepts, such as a dollar bill, a wheat field, and strands of DNA.

In animation, the title appears inside the shape of a house: "More to life."

Then, Mary Ito sits in a studio with textured yellow walls and the logo of the show in the background, which reads "More to life."

Mary is in her late thirties, with short black hair. She's wearing a white shirt and sweater.

Mary says HELLO. I'M MARY ITO, WELCOME TO "MORE TO LIFE." WELL, WE ARE GOING TO TRY TO GET BACK TO SOME OF OUR REGULAR PROGRAMMING ON TODAY'S SHOW. BUT WE WOULD LIKE TO ACKNOWLEDGE THAT IT IS AN INTERNATIONAL DAY OF MOURNING AND WE ARE BEING ASKED TO PAUSE TO MOURN AND TO REFLECT. A LOT OF NORMAL LIFE THIS WEEK HAS BEEN SUSPENDED BECAUSE BUSINESSES HAVE BEEN CANCELLED AND MANY SPORTING EVENTS HAVE BEEN CANCELLED. AND ALSO THE ENTERTAINMENT INDUSTRY HAS BEEN NO EXCEPTION. AND HERE TO TALK ABOUT THAT IS THOM ERNST. HE'S OUR MOVIE CRITIC.

Thom is in his thirties, clean-shaven, with short wavy gray hair. He's wearing glasses and a black shirt.

Mary continues AND, THOM, WE WANT TO TALK ABOUT YOU NEGOTIATION THE IMPACT THAT THIS HAS HAD ON HOLLYWOOD AND ALSO, WHAT HAVE THEY DONE TO SHOW THAT THEY'RE SENSITIVE TO THIS TRAGEDY.

A caption appears on screen. It reads "Thom Ernst. Movie Critic."

Thom says WELL, A LOT OF THE FILMS THAT ARE SCHEDULED FOR RELEASE HAVE BEEN EITHER POSTPONED INDEFINITELY BECAUSE OF SUBJECT MATTER, OR THEY HAVE JUST BEEN, YOU KNOW, PUT OFF FOR A FEW WEEKS. I MEAN, THIS WEEK SO FAR, THE TALLY'S BEEN 3.1 MILLION IN MOVIE-GOING DOLLARS IN THE STATES. AND THAT IS UNHEARD OF AT ANY GIVEN TIME. SO...

Mary says VERY LOW.

Thom says VERY, VERY LOW. AND PEOPLE ARE BEING SENSITIVE TO IT LIKE PERFORMANCES ARE BEING STOPPED EVERYWHERE. SHOOTING HAS BEEN STOPPED, OF COURSE. AND MANY OF THE FILMS THAT ARE WE ARE EXPECTING TO SEE COMING OUT SHORTLY SCRIPTS ARE BEING REWRITTEN.

Mary says WHAT KIND OF FILMS HAVE BEEN CANCELLED? DO WE KNOW?

Thom says STRANGELY ENOUGH ONE OF THE ONES THAT HAVE BEEN AFFECTED, NEW DENZEL WASHINGTON FILM CALLED TRAINING DAY, WHICH TAKES PLACE IN L.A., HAS NOTHING TO DO WITH TERRORISM, IT'S A POLICE TRAILER, BUT IT'S BEEN POSTPONED JUST OUT OF RESPECT, I BELIEVE. I PUT A LL INTO WARNER BROTHERS WHO SAID THERE'S NO OFFICIAL WORD WHY IT'S BEING HELD OFF, BUT I THINK PROBABLY JUST OUT OF RESPECT AND IT'S BEING RESCHEDULED FOR AN OCTOBER RELEASE. FILMS AS SIMPLE ROMANTIC COMEDY, CALLED SIDEWALKS OF NEW YORK, IS BEING HELD OFF AND TAKEN BACK ALL THE PREVIEWS HAVE BEEN TAKEN BACK, ALL THE POSTERS, JUST TO RETITLE IT. EDWARD BURNS, HEATHER GRAHAM, ROMANTIC COMEDY, THAT JUST BECAUSE IT HAS NEW YORK IN, PEOPLE ARE SENSITIVE TO IT, THEY'RE GOING TO, YOU KNOW, LOOK AT IT AGAIN AND RESTRUCTURE THE WHOLE PRESENTATION OF THAT FILM. MORE DIRECTLY, MEN IN BLACK II, WHICH HAS AN OPENING SEQUENCE OF THE TOWERS. SPLITTING IN HALF AND SPACESHIPS COMING OUT. THAT'S HOW THE FILM IS GOING TO HAVE ITS BEGINNING. THAT HAS TO BE RETHOUGHT AND RESTRUCTURED. THE TIM ALLEN MOVIE, BIG TROUBLE IS TO BE OUT THIS WEEKEND, I BELIEVE, AND IT'S A BOND-RELATED COMEDY... BOMB-RELATED. CERTAINLY INAPPROPRIATE NOW. AND NOSE BLEED, JACKIE CHAN FILM HE PLAYS A WINDOW WASHER, WHO, WHAT A COINCIDENCE, thwarts TERRORIST ATTACKS ON THE WORLD TRADE CENTRE. OF COURSE THAT HAS TO BE LOOKED AFTER.

Mary says WE'RE TALKING A FAIR AMOUNT OF FILMS HERE.

Thom says YEAH, COLLATERAL DAMAGE, SCHWARTZ NECESSITIESER FILM.

Mary says TORONTO INTERNATIONAL FILM FESTIVAL, WHAT'S HAPPENING THERE?

Thom says BASICALLY THE FILM FESTIVAL WAS SHUT DOWN. FILMS CONTINUED. NO RED CARPET EVENTS. A LOT OF THE POSTERS FOR THE FILM WERE REMOVED. NO PARTIES. PEOPLE STILL WENT TO THEIR FILMS BUT THERE WAS NO PITCHING. THERE WAS... THERE'S NOT THE CELEBRATORY EFFECT THAT HAS BEEN IN THE PAST. ALSO IT MUST BE VERY NUMBING FOR THE PEOPLE INVOLVED WHO...

Mary says YES, ABSOLUTELY. YOU KNOW, I WAS REALLY INTERESTED TO HEAR A CBC ARTS AND CULTURAL REPORTER DESCRIBE WHAT IT WAS LIKE TO BE AT THE PRESS CONFERENCES THERE, AND SHE WAS SAYING TUESDAY JUST CHANGED EVERYTHING. SHE SAID, YOU KNOW, THEY WERE FEELING VERY ALL IMPORTANT BEFORE TUESDAY'S TRAGIC EVENT, AND THEN AFTER THAT, SHE SAID THERE WAS ALMOST A SENSE OF SHAME IN THAT, YOU KNOW, HOW COULD THEY EVEN THINK THIS THIS WAS SO IMPORTANT COMPARED TO THE EVENTS THAT HAPPENED.

Thom says ABSOLUTELY. EVEN THE SCREENING I WENT TO THIS WEEK, THERE WAS AN OVERALL FEELING OF, WELL, I GUESS WE SHOULD BE HERE, NEVERTHELESS, I MEAN, YOU KNOW. YEAH, IT DOES PUT EVERYTHING IN PERSPECTIVE. AND, WELL, SHIFTS PERSPECTIVES, PERHAPS.

Mary says BUT, OF COURSE, YOU KNOW, LIFE DOES HAVE TO GO ON. AND SOMETIMES WE DO NEED SOME DISTRACTIONS AND SOME ESCAPES AND THE WEEKEND IS APPROACHING. WHAT DO YOU SUGGEST HERE? WHAT HAVE YOU SEEN?

Thom says WELL, THE ONLY FILM THAT I KNOW OF BEING RELEASED THIS WEEK IS THE GLASS HOUSE. AND I CAN'T RECOMMEND IT AS A DISTRACTION. AT ANY TIME. AND THIS FILM IS BASICALLY A RETELLING OF THE HAN SELL AND GRETAL STOREY, TWO CHILDREN, LOSES HER PARENTS WITH HER BROTHER, LOSE THEIR PARENTS, AND THEY ARE GIVEN TO THEIR NEXT-DOOR NEIGHBOURS WHO THEY HAD KNOWN FOR SOME TIME, THEY ARE THE GODPARENTS. NOW THE GODPARENTS ARE EVIL.

Mary says TROUBLE. TAKE A LOOK AT THE CLIP.

Thom says YES, WE ARE.

Mary says ALL RIGHT. LET'S DO THAT.


A clip plays on screen with the caption "Courtesy: Columbia Pictures."
In the clip, a man and a woman sleep in a bed as a phone rings.

The man sits up, picks up the phone and says HELLO.

A male voice says SO SORRY TO DISTURB YOU. YOU'RE HOME AT THIS LATE HOUR. BUT I FOUND MYSELF WIDE AWAKE AND WONDERING WHERE'S THE MONEY?

A female hand picks up another phone and turns on the speakerphone.

The man says WE MIGHT AS WELL KNOW. SIX MONTHS AGO. AND JUST RECENTLY CAME TO MY ATTENTION.

As a young woman eavesdrops, the caller says YOU LOST ME THERE. WHAT DID THIS ALL HAVE TO DO WITH US? I'M WAITING. ARE YOU STILL THERE?

She bumps into objects that make a sound.

The man says YEAH. CHARGING A WHOLE HOST OF PERSONAL EXPENSES TO THE COMPANY.

The caller says GUESS WHAT, TERRY? WHENEVER I WANT TO HEART A HEART-BREAKING HUMAN INTEREST STOREY, I CAN WATCH THE LOCAL NEWS. MEANWHILE, YOUR NEXT PAYMENT IS DUE TOMORROW. CLOSE OF BUSINESS. DO YOU UNDERSTAND ME?

As the man walks towards the young woman, the clip ends.

Mary says OH, THAT LOOKED PRETTY GOOD BUT SAY IT'S MORE OF A DOWNER THAN A DISTRACTION?

Thom says FOR EXAMPLE, HIS NAME IS MR. GLASS, THE HOUSE IS MADE OUT OF GLASS, THE TITLE IS THE GLASS HOUSE. THIS IS THE EXTENT OF THE IMAGINATION THAT THIS SCRIPT HAS WHICH IS WRITTEN BY WESLEY STRICK WHO DID GOOD FILMS BEFORE LIKE TRUE BELIEVER. YOU MAY HAVE RECOGNIZED THE GENTLEMAN THERE...

Mary says WHY HAVE I SEEN HIM BEFORE?

Thom says DANCE IN THE DARK, BREAKING THE WAVES, DEEP BLUE SEA. HE'S A VERY GOOD ACTOR, VERY CONFIDENT ACTOR. HERE HE'S JUST GIVING TRADITIONAL LINES, AND THERE'S REALLY NOTHING NEW IN HERE. IT'S DEFINITELY NOT THRILLING. BUT AS YOU COULD SEE FROM THAT CLIP, THE DIRECTOR, DANIEL SACKI'M, TELEVISION DIRECTOR, HE SPENDS A LOT OF TIME WITH LIGHTING AND COLOURS AND REFLECTIONS AND SETTING THE MOOD WHICH IS TERRIFIC. BUT YOU REALLY, REALLY HAVE TO HAVE A SCRIPT AND SUSPENSE TO SUPPORT THAT.

Mary says YEAH. SET IS JUST NOT ENOUGH. WHAT ABOUT OUR FRIEND DiLEONARDO SHE'S SORT OF THE HOT THING RIGHT NOW, GETTING HER 15 HINS OF FAME?

Thom says SHE REALLY STRUCK ME AS A CROSS BETWEEN HELEN HUNT AND JODY FOSTER WHEN I LOOKED AT HER. SHE ACTS THIS FILM ENTIRELY WITH HER EYES. SHE DOES VERY SUL LEN, VERY STOIC PERFORMANCE WHERE SHE'S QUIET MOST OF THE TIME, ALWAYS WATCHING WHAT'S BEHIND HER WHILE FACING THE CAMERA. I GUESS IT'S QUITE A TRICK. SHE DOES IT WELL. BUT, AGAIN, WE GOT COMPETENT ACTORS WITH A RATHER INCOMPETENT SCRIPT. AND IT ALL LEADS TOWARDS A LUDICROUS ENDING IF NOT EVEN AN IRRESPONSIBLE ENDING.

Mary says THE FILM AND THE FAMILY THEY'RE BOTH TRULY DYSFUNCTIONAL?

Thom says ABSOLUTELY.

Mary says MOVING ON TO OTHER DYSFUNCTIONAL FAMILIES IN HOLLYWOOD. YOU TALKED TO SOMEONE WHO HAS QUITE A FEW STORIES ABOUT DYSFUNCTIONAL FAMILY, MICHELLE PHILIPS.

Thom says WHO YOU MIGHT REMEMBER FROM THE MAMA AND THE PAPAS. STEPMOTHER TO McKENZIE PHILLIPS, ALSO PARENT OF CHINA PHILLIPS, ALL INVOLVED IN FILM. SHE DID HER BEST TO SORT OF KEEP McKENZIE OUT OF THE INDUSTRY, BUT, OF COURSE, YOU KNOW, MICHELLE PHILLIPS, TOO, HAS RATHER TAINTED COLOURFUL BACKGROUND WHICH SHE TALKS ABOUT A BIT.

Mary says HERE WE HAVE MICHELLE PHILLIPS, LET'S TAKE A LOOK.

A clip plays in which Michelle Phillips gives an interview.

Michelle is in her thirties, with long blond hair.

She says I WAS VERY MUCH AFRAID FOR McKENZIE BECAUSE I KNEW THAT THERE WAS... THERE WERE A LOT OF DRUGS ON THE SETS AND, AND I MEAN, I WALKED INTO A TRAILER ONCE ACCIDENTALLY THINKING IT WAS MY TRAILER, AND THERE WERE FOUR TEENAGE KIDS WITH STRAUS IN THEIR NOSE AND, YOU KNOW, LINES OF COCAINE ON THE TABLE. YOU CAN'T CONTROL THAT BECAUSE THERE'S NOBODY TO TAKE CARE OF THEM THERE. I DON'T CARE WHAT THEY SAY ABOUT YOU KNOW, WE HAVE SOCIAL WORKERS WE HAVE TEACHERS. THE FACT IS, YOU GIVE A KID A LOT OF MONEY AND A LOT OF FREE TIME AND NO SCHOOL TO SPEAK OF, AND I THINK IT'S KIND OF A RECIPE FOR TROUBLE.

The clip ends.

Mary says I REMEMBER McKENZIE PHILIPS FROM THAT TV SHOW, ONE DAY AT A TIME. YEAH, WHAT HAPPENED TO McKENZIE AND MICHELLE AND THE REST OF THE PHILLIPS FAMILY?

Thom says YOU KNOW, IT WAS INTERESTING, SEE MORE OF THIS INTERVIEW ON SATURDAY NIGHT AT THE MOVIES. WHEN SHE DOES TALK ABOUT HER CAREER AND HER FAMILY'S CAREER, LIFE WITH JOHN PHILLIPS, WHO, OF COURSE, RECENTLY PASSED AWAY, MICHELLE HERSELF HAS BEEN SORT OF, YOU KNOW, OFF TO DOING BIT PARTS AND STRAIGHT TO VIDEO LATELY. HER ACTING CAREER NEVER QUITE TOOK OFF THE WAY I THINK SHE WANTED IT TO.

Mary says OKAY. NOW YOU ALSO HAVE A REVIEW OF SOMETHING WE CAN CATCH AT HOME. WHAT'S YOUR PICK THIS WEEK?

Thom says WELL, THE REASON I PICKED STUART SAVES HIS FAMILY, IT'S A FILM THAT CAME OUT IN 1985, IT IS A FILM FROM THE SATURDAY NIGHT LIVE SKETCH COMEDY FRANCHISE, AND IT'S THE ONLY ONE I THINK, THAT TRULY TRULY WORKS. I WENT TO THIS FILM ORIGINALLY NOT BECAUSE OF THE CLIPS OR ANYTHING LIKE THAT, BUT BECAUSE EVERY REVIEW I READ SAID, THIS IS A FILM YOU SHOULD CHECK OUT. THIS MOVIE, BASED ON THE STUART SMALLLY'S CHARACTER, YOU KNOW, SITS IN FRONT OF A MIRROR, HE LIKES HIMSELF AND EVERYBODY LIKES HIM, AS REAL HEART, NOT JUST IN THE SCRIPTS BUT IN THE CHARACTER ITSELF. IT TRANSLATES WONDERFULLY. BOTH AS A COMEDY AND AS A VERY TOUCHING FILM.

Mary says OKAY. YOU KNOW, I REALLY DIDN'T HEAR TOO MUCH OF THIS FILM. I'D LIKE TO SEE A CLIP. LET'S TAKE A LOOK NOW.

A clip plays on screen with the caption "Courtesy: Paramount."

In the clip, a man in his forties sits in a chair on a stage and says
I'M GOING TO DO A TERRIFIC SHOW TODAY BECAUSE I'M GOOD ENOUGH, I'M SMART ENOUGH, AND, DOGGONE IT, PEOPLE LIKE ME.

He spins to face the camera and says
HELLO. I'M STUART SMALLLY. EVER SINCE I WAS A KID, I KNEW THERE WAS SOMETHING WRONG WITH MY FAMILY. MY FATHER, GREW UP IN THE GREAT DEPRESSION. HIS MOTHER. SO HE WASN'T VERY SUPPORTIVE. AND MY MOTHER WAS MUCH BETTER AT COOKING THAN NURTURING.

Fast clips show chaotic home scenes.

The mother says WHAT WAS YOUR NAME AGAIN?

The father says WASTED SPACE.

Stuart continues
WHICH IS PROBABLY WHY I BECAME KIND OF A GURU OF THE SELF-HELP MOVEMENT. I SUPPOSE I'M SUCH A SUCCESS BECAUSE MY CHILDHOOD WAS SUCH A CHALLENGE.

At a funeral, an elderly woman says
I REMEMBER YOU WHEN YOU WERE THIS HIGH. AND THIS WIDE.

Stuart continues AS FOR MY FAMILY...

A young woman says WE ALL WANTING TO HOME AND SAVE OUR FAMILIES BUT WE CAN'T.

Stuart continues WELL, THEY HAVEN'T CHANGED MUCH.

Speaking on the phone with a distressed woman, he says
JODY, LOOK, I WOULD NEVER ORDINARILY SAY THIS, BUT IS THERE ANY WAY YOU CAN GET TO A POUND CAKE?

The clip ends.

Mary says I THINK I MAY GO RENT THAT TONIGHT. IN THE END, THEN, WHY WOULD THIS YOU KNOW, RATE AS THOM'S MOVIE GEM OF THE WEEK?

Thom says THE REASON I PICKED THIS OUT, IT COMES AS SUCH A SURPRISE BECAUSE SATURDAY NIGHT LIVE MOVIES JUST AREN'T REALLY GOOD FILMS GENERALLY. AND, SO, YOU WOULDN'T BOTHER WITH IT. THIS COMES AS SUCH A SURPRISE BECAUSE IT IS SMART, IT IS SENSITIVE, AND, OF COURSE, IT'S A COMEDY AND IT'S VERY FUNNY. I SAT THROUGH THE MOVIE TWICE. I LIKED IT EVEN BETTER THE SECOND TIME.

Mary says OKAY.

Thom says OUT ON DVD.

Mary says PERFECT. YOU'RE ALSO INVITING OUR VIEWERS RIGHT, TO HELP YOU PICK MOVIE GEMS OF THE WEEK?

Thom says THAT'S RIGHT. AND IF THEY WANT TO CONTACT ME VIA E-MAIL. LET ME KNOW WHAT THEIR FAVOURITES ARE, ET CETERA. THAT WOULD BE WONDERFUL. AND IF I HAVEN'T SEEN-T I WILL CERTAINLY GO OUT AND LOOK AT IT AND I WOULD LIKE TO GET OTHER PEOPLE'S RESPONSES AND SEE WHAT THEY THINK.

Mary says WONDERFUL. OKAY. THANKS VERY MUCH, THOM.

Thom says THANK YOU.

Mary says FOR ALL YOU PEOPLE OUT THERE, HERE'S HOW YOU CAN GET INTO OUR MOVIE REVIEW GAME. TO SEND US A TIP ON A MOVIE GEM THAT YOU THINK TOM SHOULD MENTION IN A FUTURE SHOW, YOU CAN E-MAIL YOUR TIP TO...

A slate reads "Thom's movie gems, moretolife@tvo.org, 416-484-4519."

Mary continues OR YOU CAN FAX US SOMETHING AT...

An address reads "TVOntario. Box 200, Station Q. Toronto, Ontario. M4T 2T1."

Mary continues OR ALSO SEND IT VIA CANADA POST. ADDRESS IT. THOM'S MOVIE GEMS. AND YOU CAN ALSO FIND TOM'S REVIEWS ON THE WEB...

A slate reads "More to Life movie reviews, www.tvo.org/moretolife."

Mary continues AND UP NEXT ON "MORE TO LIFE," WE HAVE EVERY INTENTION OF HELPING YOU GET YOUR HOUSE IN ORDER. IN THE FIRST OF A VERY TIDY SERIES, WE HAVE AN ORGANIZATIONAL EXPERT, HER NAME IS JANET HENNICK AND SHE TAKES ON A CHALLENGE THAT IS LURKING IN MANY A BEDROOM, THE CLOSET.

A clip plays. A title reads "To do list: Clear clutter."

Then, Janet stands in a room next to a messy closet.
Janet is in her forties, with blond hair in a short bob.

A caption appears on screen. It reads "Janet Hennick. Professional Organizer."

She says DISORGANIZATION, THIS CLOSET IS SO DISORGANIZED. THIS IS A HUSBAND AND WIFE SHARING THIS CLOSET. SO, AS YOU CAN SEE, WE HAVE A LITTLE BIT OF A MIXTURE. IT'S NOW SUMMERTIME AND WE DO HAVE OUR WINTER THINGS HERE. WE HAVE OUR WINTER BLAZERS, WE HAVE THE... THE HUSBAND AND WIFE'S CLOTHES ARE SO MISMATCHED ON EITHER SIDE THAT I'M GOING TO TAKE THE TIME TO ORGANIZE AND SORT OUT THIS CLOSET. NOW, THE FIRST THING THAT WE'RE GOING TO DO, I'M GOING TO TAKE A FEW THINGS AND I'M GOING TO PUT THEM IN A BOX. REGULAR BOXES, AND WE'RE GOING TO PUT LABELS ON THESE BOXES. SO, FIRST BOX IS GOING TO SAY FRIENDS AND RELATIVES. AND THE SECOND BOX IS GOING TO SAY GOODWILL. OR SOME CHARITY.

She labels two cardboard boxes and continues
BECAUSE, AS YOU KNOW, WE ALL HAVE THINGS IN OUR CLOSS ET CETERA THAT HAVE TO GO. SO, I'M JUST GOING TO TAKE A QUICK PEEK BEFORE I REALLY TAKE APART THIS WONDERFUL CLOSET.

She picks up a pink jacket and says
NOW, MY CLIENT HAS TOLD ME THAT THEY DON'T WEAR THIS ANYMORE. AND HER SISTER LOVES IT. SO, WHY WASTE THE SPACE? LET'S PUT IT IN THE BOX AND THERE YOU GO.

She drops it in the Friends and Relatives box, and says
WE'RE GOING TO REMOVE ALL THE WINTER CLOTHES FROM THIS CLOSET BECAUSE IT JUST DOESN'T WORK. IT'S SUMMERTIME. SO THE SWAYED IS GOING. AND WE'RE GOING TO PUT IT IN A BRAND-NEW ARM WAR THAT MY CLIENT HAS AND WE'RE GOING TO GET IT OUT OF HERE. THAT'S IT. LOTS OF FUN GETTING RID OF ALL THESE CLOTHES. THIS AREA IS VERY CONFUSING. TOO MANY T-SHIRTS JUST SHOVED INTO THE CUPBOARD. I WOULD LIKE TO DO, I WOULD LIKE TO TAKE THEM AND HANG THEM, BECAUSE THERE IS A LIMITED AMOUNT OF SPACE IN HERE FOR THE HUSBAND AND WIFE. SHOES, PERFECT SPOT. COULDN'T BE BETTER. NEAT AND TIDY, NO CONFUSION.

(Upbeat music plays)

In a fast motion montage, Janet clears a small cupboard and neatly places pairs of shoes inside.

Then, pointing at a clothes rack, she says IN THIS AREA, WE'RE GOING TO HAVE MORE CASUAL WEAR. GOING TO HAVE THE HUSBAND'S SPORTS SHIRTS ON ONE SIDE, I'M GOING TO HAVE THE WIFE'S ON THE OTHER. THEN WE'RE GOING TO PUT T-SHIRTS IN THE MIDDLE. FIRSTLY, I WOULD LIKE TO TAKE ALL THE HUSBAND'S SUITS AND PUT THEM IN ONE CORNER HERE. I'D ALSO TAKE HIS DRESS SHIRTS AND KEEP THEM TOGETHER. NOW WE HAVE A LIMITED AMOUNT OF SPACE, SO WHAT I WOULD LIKE TO DO IS I WOULD LIKE TO TAKE THE WIFE'S BLAZERS ALSO, SO EVERYTHING IS CLEAN AND NEAT. WE WILL GET RID OF ANYTHING LONG AND HANGING BECAUSE WE DO HAVE OTHER AREAS TO PUT THE CLOTHES IN. THE BOTTOM ROW, WE'RE GETTING RID OF ALL THE BLAZERS, SHIRTS, AND THIS IS ONLY GOING TO BE PANTS SO IT WILL BE CLEAN, NEAT AND EASY TO FIND.

She removes clothes from the rack, chucks a few into the boxes and rearranges the rest.

She continues
NOW THAT I'VE DONE THE CLOSET, I'M STARTING HERE, I'VE GOT THE WIFE ON ONE SIDE, I HAVE THE HUSBAND ON THE OTHER SIDE. WHAT I LIKE TO DO, WHEN YOU GO IN A CLOSET, PULL THINGS BACK, SEE EXACTLY WHAT YOU'RE GOING TO WEAR. SO I FIND THAT THE BEST WAY, PUT THE CLOTHES SO THEY'RE HANGING THIS WAY.

She hangs the clothes facing left.

Then, she demonstrates hanging clothes facing right and says
IF I HAVE A SHIRT THAT I'M PUTTING ON THE HANG AND IT'S THIS WAY, ALREADY GETTING DISORGANIZED AS FAR AS I'M CONCERNED. WHAT I WANT TO DO, TURN IT AROUND, I WANT TO MAKE SURE THAT THE HUSBAND'S IS ALL ON ONE SIDE AND IT'S FACE THIS WAY WHEN HE GOES INTO HIS CLOSET. THE WIFE, I HAVE HER TURNED THE OTHER WAY, BECAUSE WHEN SHE GOES INTO HER SECTION, EVERYTHING WILL SHOW THE FRONT OF THE OUTFIT SO SHE KNOWS EXACTLY WHAT SHE'S GOING TO WEAR. WHAT WE STARTED OUT WITH WAS TOTAL CHAOS, WHAT WE HAVE NOW IS ORGANIZATION. EVERYTHING HAS ITS PLACE. EVERYTHING'S BEEN TAKEN OUT OF THE CUPBOARD THAT SHOULDN'T BE THERE. THERE'S ONE LAST BOX THAT I FOUND AND THIS IS GOING TO THE BASEMENT BECAUSE THERE'S NO SPACE FOR THIS IN THE CUPBOARD. YOU KNOW WHAT? THAT'S IT FOR TODAY.

She picks up the box and leaves.
The clip ends.

Back at the studio, Mary sits at a table and says SCARY. BUT YOU MAY BE INSPIRED TO CLEAN UP YOUR KITCHEN CUPBOARDS NOW. AND YOU CAN PUT SOME CANNED GOODS IN THEM. SURPRISINGLY, THE ART OF CAN GO IS MAKING A COMEBACK. WE MAY HAVE THOUGHT THAT IT WAS SOMETHING OUR GRANDMOTHER'S SUBSCRIBED TO BUT WHAT BETTER WAY TO ENJOY THE FRUITS AND VEGGIES ALL YEAR LONG. AND WE'RE GOING TO TALK ABOUT THAT TODAY. IF YOU HAVE ANY CAN GO QUESTIONS IF YOU'RE A NOVICE CANER, OR MAYBE YOU'VE MADE SOME MISTAKES ALONG THE WAY, PLEASE GIVE US A CALL. KERA PESALL IN TODAY, HOME ECONOMIST.

Kera is in her thirties, with long curly brown hair. She's wearing glasses, an orange t-shirt and a blue apron.

Mary says YOU'RE HERE. GOING TO MAKE SURE THAT OUR CAN GO IS FOOL-PROOF.

Kera says I'LL SHOW YOU HOW SIMPLE AND EASY IT IS TO DO AND SAFELY.

Mary says GREAT.

She picks up a transparent bag containing several items and says
YOU BROUGHT A GIFT PACKAGE.

Kera says GIFT PACKAGE. A LITTLE BIT OF EVERYTHING. HOME CAN GO TOOL KIT IN THERE, THREE RECIPE BOOKS, SOME LIDS, PECTIN, ANYTHING YOU NEED TO START YOUR HOME CAN GO.

Mary says WONDERFUL. WE ACTUALLY HAVE FIVE OF THESE GIFT PACKAGES TO GIVE AWAY AND THESE ARE TWO OUR CALLERS WHO MAKE IT ON THE AIR AS WELL, EVERY CALLER WHO DOES MAKE IT ON THE AIR WILL RECEIVE A COPY OF BERNARDIN'S NEW BOOK, TOMATOES, CAN GO AND SPECIALTY RECIPES. CALL IN TORONTO 416-484-2727. YOU CAN ALSO DIAL TOLL FREE, LONG DISTANCE, 1-888-411-1234.

A caption reads "416-484-2727. 1-888-411-1234."

Mary says SO TELL ME, WHY IS CAN GO MAKING SUCH A COMEBACK?

The caption changes to "Kera Pesall. Home Economist."

Kera says WELL, I WOULD SAY IN THE LAST 10 OR 15 YEARS... BASICALLY, PEOPLE CAN MORE TODAY THAN THEY HAVE IN THE LAST 10 OR 15 YEARS. PEOPLE ARE FINDING THEY LIKE THE FLAVOUR MORE, THEY LIKE TO KNOW WHAT'S IN THEIR FOOD, THEY LIKE THE IDEA OF HAVING SOMETHING HOMEMADE, THEY WANT TO GET BACK TO THE ROOTS. PEOPLE DO IT TODAY MORE FOR ENJOYMENT, NOT BECAUSE 20, 30 YEARS AGO PEOPLE DID IT BECAUSE THEY HAD TO OR EVEN LONGER BECAUSE THEY HAD TO TO SURVIVE.

Mary says ENJOYMENT, TOO, BUT WHAT ABOUT BECAUSE PEOPLE ARE WORRIED TODAY ABOUT WHAT'S ACTUALLY IN THE FOODS. CONCERNED ABOUT ADDITIVES, THINGS LIKE THAT?

Kera says EXACTLY. SOMETIMES IN THE GROCERY STORE, PICK UP TOMATO SAUCE, READ INGREDIENTS, STUFF IN THERE, THERE'S STUFF YOU CAN'T PRONOUNCE, OWN TOMATO SAUCE, PICKLES, JAM, YOU KNOW EXACTLY WHAT'S IN THERE, PICK YOUR FRUIT YOURSELF, YOU KNOW WHERE THE FRUIT CAME FROM, WASHED WELL AND MADE WITH CARE.

Mary says WE'RE GOING TO TACKLE TOMATO SAUCE IN A MINUTE. WHAT ARE CANADIANS CANNING?

Kera says THE SINGLE MOST HOME CANNED FOOD IN CANADA ARE TOMATOES. FOR CATEGORIES, JAMS AND JELLYS ARE THE LARGEST CATEGORY.

Mary says NOW, I'M ALSO INTERESTED BECAUSE I DID SPEAK ABOUT OUR GRANDMOTHERS AND, YOU KNOW, CANNING AS A PASTIME AND A MUST, OF COURSE. WHAT ABOUT THOSE RECIPES THAT HAVE BEEN HANDED DOWN FROM GENERATION TO GENERATION, MUCH LOVED, YOU NEGOTIATION THE SECRET RECIPES, WHAT DO YOU THINK OF THOSE?

Kera says CANNING HAS CHANGED A LOT OVER THE LAST CENTURY. WE FOUND MORE... WE'VE DONE SOME MICROBIOLOGICAL RESEARCH AND JUST THE TEMPERATURE HAS CHANGED PEOPLE NO LONGER HAVE COLD CELLARS, JUST MASS POPULATION, THERE'S A LITTLE BIT MORE MICROBIAL KEN IN THE AIR, HAVE TO BE A LOT SAFER THESE DAYS WHEN WE HOME CAN. BACK WHEN OUR GRANDMOTHERS HOME CANNED, THEY MAY NOT HAVE DONE IT PROPERLY BUT YET KEPT IT IN A COLD CELLULAR DOWN IN THE BASEMENT, BASICALLY BEING REFRIGERATED ANYWAY, DIDN'T HAVE THE SPOILAGE. PEOPLE ARE FINDING A LOT MORE SPOILAGE, HAVE TO BE MORE CAREFUL, BECAUSE YOU ARE KEEPING YOUR FOOD AT ROOM TEMPERATURE WHERE NORMALLY IT WILL SPOIL.

Mary says WOULD THE PROBLEM, THOUGH, BE IN THE CANNING PROCESS OR ACTUALLY IN THE RECIPE ITSELF, THE FOOD RECIPE?

Kera says A LITTLE BIT OF BOTH. YOU WANT TO AVOID CERTAIN FOODS, LIKE EGGS AND DAIRY, YOU CANNOT HOME CAN THOSE SAFELY. AND YOU ALSO WANT TO FOLLOW A SAFE TEST AT HOME CANNING RECIPE. YOU DON'T WANT TO FOOL WITH THE INGREDIENTS SAY, I'M GOING TO ADD A LITTLE BIT MORE OF THIS, HAS TOO MUCH VINEGAR IN IT, I'M GOING TAKE IT OUT, THEN YOU MIGHT RUN INTO FOOD SAFETY PROBLEMS. AND, ALSO, BESIDES THE RECIPE, AFTER YOU WANT TO HEAT PROCESS YOUR FOOD, GIVE IT A HEAT PROCESSING, TO KILL ANY MICRO ORGANISMS THAT MIGHT HAVE ENTERED THE JAR WHILE YOU FILLED IT, AND ALSO TO GET A GOOD TIGHT VACUUM SEAL ON THE JAR.

Mary says YOU'RE TALKING ABOUT THE BIG POT BACK THERE, RIGHT?

She points at a pressure canner on a side table.

Kera says PRESSURE CANNER HERE, TWO KINDS, THIS ONE HAS A DIAL, ALSO ONE WITH JUST THE WEIGHT. AND THEY ARE FOR PRESSURE CANNING LOW ACID FOODS, WHICH CAN INCLUDE MEAT, FISH, POULTRY AND JUST VEGETABLES BY THEMSELVES. NOW, NOT A LOT OF PEOPLE PRESSURE CAN ANYMORE, BECAUSE THEY'RE A LITTLE BIT INTIMIDATED BY THE BIG POT WITH A LID THAT LOCKS ON AND IT GETS UP TO ABOVE THE TEMPERATURE OF BOILING WATER BECAUSE THE LID LOCKS ON IT CAN KEEP THE PRESSURE INSIDE. SO THAT'S THE N NECESSARY FOR THE LOW ACIDS FOODS.

Mary says IT IS NECESSARY? CAN I GET AWAY BY NOT HAVING THAT?

Kera says YES. IF YOU'RE CANNING THINGS THAT MOST PEOPLE HOME CAN, TOMATO SAUCE, SALSA, JAM IT IS, PICKLES PEACHES, ANYTHING LIKE THAT, YOU CAN JUST ANY USE LARGE POT AND COVER THE JARS WITH BOILING... WITH WATER, BRING THEM TO A BOIL AND DO IT THAT WAY. GIVE THEM THE HEAT TREATMENT THAT WAY.

Mary says OKAY. SO THAT WAY MEANING THE HIGH ACID FOOD?

Kera says RIGHT.

Mary says BUT THE LOW ACID FOODS YOU DO RECOMMEND THE BIG POT?

Kera says EXACTLY. JUST FOR FOOD SAFETY REASONS.

Mary says YOU KNOW WHAT? OUR CALLS ARE JUST FULL. WE BETTER GO AND TAKE A FEW RIGHT NOW. WE'VE GOT RUBY ON THE PHONE FROM TORONTO. HELLO, RUBY.

The Caller says HI. HOW ARE YOU TODAY?

Mary says FINE, THANK YOU. DO YOU HAVE A QUESTION?

The Caller says YES. I KNOW THAT WE'RE NOT SUPPOSED TO SUBSTITUTE THINGS IN CANNING RECIPES. HOWEVER, I HAVE A NUMBER OF RECIPES THAT REQUIRE GARLIC, WHICH I CAN'T HAVE. IS THERE ANY WAY I COULD PERHAPS CHANGE THAT HERB? IT'S NOT A LARGE AMOUNT.

Kera says GARLIC, IF YOU WANT, YOU COULD EVEN ELIMINATE GARLIC. I ASSUME IT'S JUST ONE OR TWO CLOVES PER JAR OR MAYBE CHOPPED UP GARLIC, MAYBE A TABLESPOON OF CHOPPED UP GARLIC. SOMETHING LIKE THAT YOU COULD EASILY ELIMINATE. IF YOU WANT, YOU COULD REPLACE IT WITH ONIONS WHICH GIVES A SIMILAR FLAVOUR, BUT A LITTLE BIT DIFFERENT. THAT WOULD BE NO PROBLEM AT ALL.

The Caller says WHAT'S THE QUANTITY OF ONION WOULD I REPLACE?

Kera says SAME QUANTITY. THE SAME QUANTITY: YEAH. FINELY CHOP UP THE SAME AMOUNT OF ONION, PUT IN A TABLESPOON OF ONION.

The Caller says THANK YOU SO MUCH.

Mary says THANKS FOR CALLING. LET'S GET BACK TO TOMATOES. AS YOU SAY, THEY'RE THE MOST POPULAR FOOD FOR CANNING. HOW DO WE KNOW WHICH TOMATOES ARE THE RIGHT ONES CAN?

Kera says ANY TOMATO IS A GOOD TOMATO TO HOME CAN BUT THERE ARE SOME THAT ARE BETTER THAN OTHERS. I HAVE HERE A PLUM TOMATO, PASTE TOMATO AND ALSO A ROUND BEEF STEAK OR GARDEN TOMATO. YOU CAN USE EITHER ONE IN HOME CANNING, HOWEVER, THE ROUND BEEF STEAK TOMATO CONTAINS MORE WATER. IF YOU'RE FOLLOWING A RECIPE THAT JUST CALLS FOR TOMATOES YOUR RECIPE WILL TURN OUT MORE WATERY, WHEREAS, IF YOU'RE PLUM, MORE TOMATO, MORE DENSE TOMATO FLAVOUR. THICKER.

Mary says PERSONAL PREFERENCE?

Kera says YEAH. IF YOU WANT TO INTERCHANGE, COOK THE RECIPE LONGER IF YOU'RE USING THIS KIND OF TOMATO.

Mary says NOW, THERE ARE MANY THINGS THAT I HAVEN'T DONE AND CANNING IS ONE OF THEM. SO I WANT TO YOU TAKE ME THROUGH THE BASICS, THE procedure.

Kera says THE BASICS. OKAY. THE RECIPE I'M GOING TO BE DOING IS TOMATO SAUCE, WHICH IS VERY VERSATILE, USE IT IN CHILL LIVES SOUP BASE, PASTA SAUCE. TOMATOES ARE SO VERSATILE, DO JUST ABOUT ANYTHING WITH THEM FOR FOOD. CHILES. TOMATOES, EARLIER WE TALKED ABOUT HIGH ACID AND LOW ACID FOODS, AND PROCESS THEM IN A CERTAIN WAY, DEPENDING ON THE ACIDITY FOR FOOD SAFETY. TOMATOES ARE KIND OF ON THE BORDERLINE, YOU THINK THEY'RE REALLY ACIDIC, CHOP THEM UP, HANDS BURN FROM THE ACID, BUT I THINK IT'S ANOTHER COMPOUND IN THEM THAT MAKES YOUR SKIN BURN BECAUSE THEY'RE ACTUALLY ONE OF THE LEAST ACIDIC FRUITS. THEY ARE A FRUIT. ONE OF THE LEAST ACIDIC FRUITS OUT THERE. AND JUST SO THAT YOU CAN GET AWAY FROM PROCESSING THEM IN A PRESSURE CANNER, WHICH YOU CAN IF YOU WANT, THAT'S NO PROBLEM, BUT A LOT OF PEOPLE DON'T WANT THE HASSLE OF A PRESSURE CANNER, DO IT IN BOILING WATER, SO YOU WANT TO ADD A LITTLE BIT OF ACID TO YOUR TOMATOES BEFORE YOU HOME CAN THEM, JUST TO GET RID OF ANY CAUSE... ANY RISK OF DANGEROUS BACTERIA THAT MIGHT BE IN THERE.

Mary says SO WHAT WOULD THAT BE, A LITTLE BIT OF ACID?

Kera says A LITTLE BIT OF EITHER LEMON JUICE, WHICH MOST PEOPLE HAVE AROUND THEIR HOME AND ALSO CITRIC ACID. THIS IS A LITTLE CONTAINER OF CITRIC ACID. IT I THINK IT MAY BE AVAILABLE IN STORES. I'M NOT SURE. IF NOT, AVAILABLE ON THE HOME CANNING WEBSITE THROUGH MAIL ORDER. USE EITHER OR.

Mary says NATURAL LEMON JUICE INSTEAD OF BOTTLED? THAT'S FINE?

Kera says BOTTLED LEMON JUICE IS RECOMMENDED BECAUSE IT'S A STANDARDIZED ACIDITY. IF YOU USE FRESHLY SQUEEZED LEMONS, IT DIFFERS A LITTLE BIT. SO, YOU MIGHT BE PLAYING WITH FOOD SAFETY THERE A LITTLE. SO YOU WANT TO USE BOTTLED LEMON JUICE. WHAT I'M GOING TO GO AHEAD AND DO, I HAVE TWO JARS HERE, WHICH HAVE BEEN STERILIZED.

Mary says THAT'S A BIG DEAL.

Kera places two empty glass jars on the table and says RIGHT. RIGHT. NOW, DEPENDING ON YOUR RECIPE, YOU DON'T ALWAYS NEED TO STERILIZE YOUR JARS. IF THE HEAT PROCESSING TIME, THE FILLED JAR HEAT PROCESSING TIME IS LONGER THAN TEN MINUTES, YOU JUST WANT TO MAKE SURE YOUR JAR'S A NICE, CLEAN, HOT. DON'T ACTUALLY HAVE TO BE STERILIZED BECAUSE THEY'LL GET STERILIZED DURING THE HEAT PROCESSING ANYWAY. BUT IF YOU WANT, GO AHEAD AND STERILIZE THEM, STERILIZING THEM NEVER HURTS.

Mary says RIGHT. NOW, WHAT ABOUT, LET'S SAY YOU DO HAVE TO STERILIZE THEM. I'VE HEARD OF ALL KINDS OF METHODS, THOUGH. I'VE HEARD OF MICROWAVE, DISHWASHER.

Kera says OVEN.

Mary says RIGHT. WHAT ABOUT THOSE?

Kera says THERE'S ONLY ONE RECOMMENDED WAY TO STERILIZE MASON JARS. AND THAT'S TO PUT THEM INSIDE OF A POT WITH A RACK IN THE BOTTOM, JUST SO THEY DON'T SIT DIRECTLY ON THE HEAT, COVER THEM WITH ONE TO TWO INCHES OF WATER AND BRING THE WATER UP TO A BOIL AND BOIL THEM FOR TEN MINUTES. OR LONGER BUT NO SHORTER THAN TEN MINUTES TO STERILIZE THEM BECAUSE WATER IS BETTER AT STERILIZING MASON JARS THAN DRY HEAT. DRY HEAT MAY NOT REACH EVERY PART OF THE MASON JAR, MAYBE THE INSIDE CORNER OF THE MASON JAR MAY NOT GET THAT TEMPERATURE HIGH ENOUGH. AND ALSO DRY HEAT IS NOT QUITE THE SAME AS WET HEAT BECAUSE IF YOU STICK YOUR HAND INTO 100-DEGREE CELSIUS WATER, GOING TO HURT, BOILING WATER. STICK IT INTO 100-DEGREE CELSIUS OVEN, KIND OF NICE AND WARM IN THERE. OVENS ARE NOT GOOD ENOUGH AT STERILIZING. YOU MAY ALSO GET A BROKEN JAR WHEN YOU OPEN THE OVEN, COLD AIR RUSHES IN, MAY MAKE THE MASON JARS BREAK. BOIL THEM IN WATER FOR TEN MINUTES. THAT'S WHAT I HAVE HERE. I'M JUST GOING TO TELL YOU HOW MUCH ACIDIFICATION TO ADD, IF YOU WANT TO USE LEMON JUICE TO ACID IDENTIFY LEMON SAUCE, ONE TABLESPOON OF LEMON JUICE PER 500 MILLILITER JAR. LITRE JAR, THEN TWO TABLESPOONS. PUT IT IN THE BOTTOM. GO AHEAD AND PUT IT IN THE BOTTOM JUST SO THAT YOU KNOW YOU'RE NOT FORGETTING IT. GO DOWN THE LINE OF JARS, PUT ONE TABLESPOON OF LEMON JUICE. OR A QUARTER TEASPOON OF CITRIC ACID, WHICH IF YOU WORK IT OUT, BECAUSE YOU LOSE LESS, ACTUALLY WORKS OUT TO BE LESS EXPENSIVE THAN LEMON JUICE. IF YOU DO A LOT OF TOMATOES, CUT COSTS, CITRIC ACID IS WHAT YOU SHOULD USE. QUARTER TEASPOON OF CITRIC ACID IN THERE.

She demonstrates using both jars.

Mary says WHEN YOU DO THIS, ANY NOTICEABLE DIFFERENCE IN THE TASTE?

Kera says JUST A TINY BIT-F THAT BOTHERS YOU ADD IN MORE SUGAR BECAUSE SUGAR WILL OFFSET THE TARTNESS OF IT. NOW, I'LL GO AHEAD AND MOVE THAT AROUND. A LITTLE SHIFT. AND HERE I HAVE A JAR FUNNEL. WHICH IS NICE. WIDE-MOUTH FUNNEL TO MAKE A JAR FILLING A LITTLE BIT LESS SLOPPY. AND A FUNNEL. THESE ARE THE RED TOOLS THAT I'LL BE USING TODAY ARE THE TOOLS THAT ARE IN OUR GIVE AWAY PACKAGE, THE TOOL KIT.

Using a funnel, she pours tomato sauce into one of the jars.

Mary says GREAT. NOW, YOU'RE POURING THIS TOMATO SAUCE IN. DOES IT MATTER WHETHER IT'S JUST BEEN BOILED, IT'S COOLED DOWN, YOU KNOW, WHAT STAGE SHOULD IT BE AT?

Kera says RIGHT. RIGHT. THIS SHOULD BE BOILING HOT. NOT RIGHT NOW BECAUSE WE DON'T HAVE AN ELEMENT. THIS WOULD BE BOILING HOT SAUCE. THAT'S THE ONLY SAFE WAY TO DO TOMATO SAUCE OR TOMATOES, MAKE SURE THAT THEY'RE REALLY HOT WHEN THEY GO INTO THE JAR. A LOT OF PEOPLE PUT IT IN THE JAR COLD, BUT WHEN YOU GO TO DO THE HE'S PROCESSING, STARTING OFF WITH A COLDER JAR, WHICH YOU'LL HAVE TO HEAT PROCESS IT LONGER. WHICH WE HAVEN'T DETERMINED ANY TIMES FOR THAT. GO AHEAD AND MAKE SURE YOUR SAUCE IS HOT OFF THE BOIL WHEN YOU'RE FILLING IT. THAT'S WHY YOU ALSO WANT TO MAKE SURE THAT YOUR JARS ARE REALLY HOT WHEN YOU PUT YOUR HOT SAUCE INTO THE JAR. FILL IF UP.

Mary says DOES IT MATTER HOW HIGH IT'S FILLED UP?

Kera says IT DOES. FILL IT UP UNTIL IT LOOKS LIKE A QUARTER INCH. NEAT LITTLE TOOL, AGAIN IN THE TOOL KIT THAT PEOPLE WILL BE GETTING, USE A RURAL, ANYTHING, LITTLE NOTCHES ON HERE, THERE'S A QUARTER INCH, SO JUST HOLD IT AT A HALF INCH HEAD SPACE MARK AND SEE, NOW I NEED JUST A LITTLE BIT MORE SAUCE. THE REASON WHY HEAD SPACE IS IMPORTANT IS THAT IF YOU HAVE TOO MUCH HEAD SPACE, MEANING THAT YOUR JAR ISN'T FULL ENOUGH, THEN THAT LEAVES TOO MUCH AIR INSIDE OF THE JAR TO BE EXHAUSTED OR VENTED OUT AND YOU WON'T GET A VACUUM SEAL OR IF YOU DO, THEN IT WON'T BE AS TIGHT AS IT SHOULD BE. IT MIGHT COME UNSEALED OVER TIME.

Mary says IF THAT HAPPENS, WHAT'S THE PROBLEM THERE? IT BECOMES UNSEALED AND THEN WHAT?

Kera says IT BECOMES UNSEALED, THEN MICRO ORGANISMS CAN ENTER THE JAR AND SPOIL IT BECAUSE IT IS BEING KEPT AT ROOM TEMPERATURE.

Mary says YOU KNOW WHAT? TAKE ANOTHER CALL. KEEP DOING THAT. LET'S GO TO ANOTHER PHONE CALL. WE'VE GOT ROB ON THE LINE FROM OTTAWA. HI, ROB.

The Caller says HI, HOW YOU DOING?

Mary says FINE, THANKS. DO YOU HAVE A QUESTION?

The Caller says YES. I WAS WONDERING, INSTEAD OF USING SERTO, DOING JAMS AND JELLIES, IS IT POSSIBLE THAT THERE'S A MORE METHOD OF DOING THAT?

Kera says THERE IS. FIRST OF ALL, I'D LIKE TO POINT OUT THAT SERTO OR PECTIN, OTHER BRAND NAMES OUT THERE AS WELL, PECTIN IS A NATURAL FRUIT PRODUCT, PACKAGEED INTO A LITTLE BOX SO YOU ONLY HAVE TO COOK YOUR JAM FOR ONE MINUTE AS OPPOSED TO THE NATURAL WAY, WHERE YOU COOK IT FOR HALF AN HOUR TO AN HOUR. AND THEN THE NATURAL WAY WITHOUT USING A BOX OF PECK CONTINUE WOULD INCLUDE EITHER CITRUS FRUITS OR APPLES, GRAPES, HIGH IN PECTIN AS WELL. IT WOULD INCLUDE A HIGH PECTIN FRUIT IN THE RECIPE, THAT WOULD GET DEVELOPED BY BOILING IT OVER TIME, HALF AN HOUR TO AN HOUR. THERE ARE RES PUGHS OUT THERE SO YOU DON'T HAVE TO THE USE OF BOX OF PECTIN, THERE ARE ADVANTAGES AND DISADVANTAGES TO THAT, THE LONGER YOU BOIL IT, THE LESS FRESH THE TASTE WILL BE. SOME PEOPLE LIKE THAT, THEY LIKE MORE OF A CARAMELIZED TASTE, SOME PEOPLE LIKE MORE OF A FRESHER TASTE, YOU'LL GET A FRESHER TASTE IN A BOX OF PECT NIMTD. SOME PEOPLE THINK THERE'S MORE SUGAR IN A BOX, BUT IF YOU THINK THAT IN A LONG BOIL RECIPE, YOU'RE BOILING IT DOWN SO MUCH, ACTUALLY CONCENTRATING THE SUGARS MORE. SO I THINK MORE OFTEN THERE'S MORE SUGAR IN A LONG BOIL RELS PIECE. EITHER/OR, TO ANSWER YOUR QUESTION, THERE ARE LONG BOIL, I CALL THEM LONG BOIL RECIPES OUT THERE WHERE YOU DON'T HAVE TO USE BOX PECTIN.

Mary says THE NATURAL WAY, IS IT DOES TAKE LONGER, MORE TROUBLE TO DO IT THE NATURAL WAY.

Kera says RIGHT. SOME PEOPLE JUST PREFER DOING THINGS THE MORE TRADITIONAL, NATURAL WAY. THAT WAY YOU DON'T HAVE TO BUY THE BOX IF YOU'RE NOT CLOSE TO A GROCERY STORE.

Mary says BACK TO OUR SAUCE HERE.

Kera says WHAT YOU MISSED ME DO, I WIPED THE RIM, CHECKED THE HEAD SPACE AGAIN, HALF AN INCH. IF YOU FILL YOUR JAR UP TOO HIGH MEANING THE HEAD SPACE IS TOO SMALL, YOUR FOOD MIGHT LEAK OUT OR IT MIGHT EVEN PUSH UP ON THE UNDERSIDE OF THE LID. WANT TO MAKE SURE ALSO NOT TO HAVE TOO LITTLE OF A HEAD SPACE. THAT'S WHY HEAD SPACE IS IMPORTANTLY. I WIPE THE TOP RIM TO MAKE SURE THAT THE CEILING SURFACE IS NICE AND CLEAN. NOW IT'S TIME FOR A LID. AND I'M JUST GOING TO PICK UP ONE OF THESE. THESE WOULD BE BOILED IN WATER FOR FIVE MINUTES.

Using a magnet, she picks up a metal lid.

Mary says IS THAT A MAGNET IN PART OF YOUR KIT, TOO?

Kera says YES, IT IS. WE HAVE ALL KINDS OF TOYS. HOME CANNING IS SO MUCH FUN.

Mary says SO MUCH EFFORT TO PICK THAT UP BY HAND.

Kera says BUT IT IS IN HOT WATER. IT WOULD BE IN HOT WATER IF YOU'RE USING IT.

Mary says OF COURSE. YOU DON'T WANT TO TOUCH IT.

Kera says RIGHT. IN HOT WATER. I KNOW I STARTED USING FRENCH FRY TONGS, METAL TONGS TO GET THEM OUT. WHITE PART THERE, THAT'S PROTECTIVE ENAMEL COATING, SCRATCH IT WITH METAL TONGS, THEN IT MIGHT RUST OVER TIME ON YOUR PANERY SHELF, BE CAREFUL NOT TO SCRATCH THAT. SANITIZE THEM IN BOILING WATER FOR FIVE MINUTES. LEAVE THEM IN THE HOT WATER UNTIL YOU'RE READY TO USE. CENTRAL THEM ON THE JAR. TACK A screw BAND. NOW THESE screw BANDS DO NOT HAVE TO BE STERILIZED. JUST MAKE SURE THAT THEY'RE NOT BENT OUT OF SHAPE AND ALSO THAT THEY'RE NOT RUSTED. ONCE THEY START RUSTING, MIGHT PASS THAT ON TO THE SNAP LID AND RUST THROUGH AND SPOIL YOUR FOOD. I'M GOING TO PUT IT ON.

She screws on the band and says
JUST FINGER TIP TIGHT OR NICE AND SNUG, NOT REALLY TIGHT. A LOT OF PEOPLE FEEL THAT THEY HAVE TO PUT IT ON REALLY TIGHTLY. BUT THAT'S NOT THE CASE. NICE AND SNUG LIKE THAT BECAUSE NOW THAT THE JAR IS FULL, I'M GOING TO PUT IT INSIDE OF BOILING WATER CANNER OR BIG POT WITH A RACK JUST LIKE WHERE I STERILIZE MY JARS, MAKE SURE IT'S COVERED BY ONE TO TWO INCHES OF WATER, BRING IT UP TO A BOIL, THIS TOMATO SAUCE, I BELIEVE IT BOILS FOR 40 MINUTES, STILL. SO IT IS QUITE A PROCESS. BUT THAT 40 MINUTES IS NECESSARY TO VENT AIR OUT OF THE HEAD SPACE. YOU WANT TO HEAT UP THE KEPT AND VENT AIR OUT, WHICH IS WHY YOU DON'T WANT THE SCREW BAND ON THERE TOO TIGHTLY. THE VENTING WILL CAUSE LIKE A NEGATIVE PRESSURE OR A VACUUM ON THE SNDS AND THAT VACUUM WILL SUCK THE LID DOWN WHEN YOU TAKE IT OUT OF THE CANNER. ONLY WAY TO GET A TRUE VACUUM SEAL ON YOUR JAR. ALSO, BECAUSE THE JARS COULD HAVE BEEN STERILIZED, UTENSILS STERILIZED, SAUCE IS BOILING HOT STILL MOVING THE SAUCE THROUGH THE SKPAR INTO THE JAR, PUTTING ON THE LID, THERE'S A LITTLE BIT OF AIR IN THERE, YOU MIGHT HAVE MICRO ORGANISMS IN THERE NO MATTER HOW CAREFUL YOU ARE. SO HEAT PROCESSING, THE FILLED JAR HEAT PROCESSING WILL ALSO EASILY KILL THOSE MICRO ORGANISMS, YEAST OR MOULD SO YOU DON'T GET SPOILED FOOD.

Mary says TAKE ANOTHER CALL NOW. JOYCE ON THE LINE FROM KITCHENER. HI, JOYCE.

The Caller says HI.

Mary says GO AHEAD.

The Caller says QUESTION ACTUALLY. YOU PROBABLY MIGHT BE COMING UP TO IT. BUT IT'S ABOUT CANNING TOMATO SAUCES. HOW MUCH HERBS AND SPICES CAN YOU ADD?

Kera says OKAY.

The Caller says SHOULD YOU BE DOING IT BEFOREHAND, WAITING INFORM AFTER THEY'RE CANNED?

Kera says WHEN YOU'RE ADDING HERBS AND SPICES, IF IT'S NOT SPECIFIED IN THE RECIPE, YOU CAN ALWAYS FEEL FREE TO ADD IN SOME DRIED HERBS OR SPICES. THAT'S NO PROBLEM AT ALL. I HAVE HERE, WHICH I FORGOT TO MENTION, SOME BAY LEAVES, PEOPLE PUT IN BAY LEAVES TO THEIR TOMATO SAUCE AND BASIL, OREGANO, ANYTHING LIKE THAT, AS LONG AS IT'S DRIED. WHEN IT'S A FRESH HERB, YOU'RE RUNNING INTO MORE MICRO ORGANISM THAT IS MIGHT BE IN THERE. CHANCES ARE THEY'RE NOT, BUT THERE'S THAT LITTLE CHANCE. SO, IF THE RECIPE DOES NOT SPECIFY FRESH HERBS, I WOULD NOT USE THEM, BUT YOU CAN ALWAYS PLAY AROUND WITH THE DRY ONES IF YOU HAVE A RECIPE THAT YOU SAY, THAT'S REALLY STRONG BASIL, NEXT TIME YOU MAKE IT, TAKE THE BASIL DOWN A BIT, SUBSTITUTE IT WITH OREGANO, ALWAYS FEEL FREE TO MAKE LITTLE DECISIONS WITH THE DRIED HERBS IS FINE. SAME WITH HEAT, DRIED CHILE PEPPER FLAKES, SOMETHING SPICY OR WANT IT SPICIER, PLAY AROUND WITH HERBS.

Mary says PERSONALIZE OUR OWN TOMATO SAUCE, RIGHT. TAKE ANOTHER CALL. DEBORAH.

The Caller says HELLO. HOW ARE YOU?

Mary says FINE, THANKS.

The Caller says MY QUESTION IS ABOUT PICKLING BEATS. IF I DO THE HEAT PROCESSING, DO THEY HAVE TO BE KEPT IN A COOL PLACE OR CAN THEY BE KEPT IN A CUPBOARD AT ROOM TEMPERATURE?

Kera says EVEN AFTER THE HEAT PROCESSING, YOU SHOULD STILL KEEP YOUR FOOD, I'D SAY BELOW 22 degrees CELSIUS, ROOM TEMPERATURE OR BELOW. THE THING WITH KEEPING THEM AT ROOM TEMPERATURE, THOUGH, IN THE SUMMERTIME IF YOU DON'T HAVE AIR CONDITIONING, YOU MAY RUN INTO 25, 30-DEGREE TEMPERATURES, POSSIBLY 35, LIKE WE HAD THIS SUMMER, SO... AND IF YOUR MASON JAR OR YOUR HOME CANNED FOOD IS AT THAT TEMPERATURE FOR A COUPLE OF DAYS, THAT WILL PROBABLY INCREASE THE RATE OF SPOILAGE. SO, THE HEAT PROCESSING TIME ASSUMES THAT YOUR FOOD WILL BE KEPT AT ROOM TEMPERATURE OR BELOW.

Mary says OKAY. WHAT ABOUT OTHER CONCERNS WITH STORAGE? LET'S TALK ABOUT STORAGE FOR A BIT.

As she continues canning tomato sauce, Kera says OKAY. JUST ABOUT RUN OUT OF SAUCE. I DON'T IF I CAN QUITE GET THE RIGHT HEAD SPACE ON THERE. STORAGE. ONCE YOUR FOOD... ONCE THE HEAT PROCESSING TIME IS UP, IS FINISHED, SAY, TURN OFF THE HEAT WAIT FOR THE WATER TO STOP BOILING, IF THERE'S A RACK, LIFT THE RACK UP TO GIVE THE JARS A LITTLE BIT OF A MID SPACE BETWEEN THE REALLY HOT AND THEN THE COOL TEMPERATURE, THEN LIFT THE JARS OUT AND HERE I HAVE SOME JAR LIFTERS. NEAT LITTLE TOOLS.

She picks up a tool resembling tongs and continues
IF YOU EVER USE THEM, REMEMBER THE ROUND PART GOES AROUND THE ROUND JAR, THEY'RE A LITTLE BIT INTIMIDATING IF YOU DON'T DO HOME CANNING. HOLD THEM UPSIDE DOWN, REALLY DON'T WORK, VERY DIFFICULT TO GRAB. ROUND PART GOES AROUND THE ROUND JARS. LIFTING OUT OF THE CANNER. WATER THAT POOLS UP THERE. DON'T WANT TO TILT IT OFF. OH, THERE'S WATER THERE, I HAVE TO GET IT OFF, BUT WHEN THIS IS JUST FINISHED HEAT PROCESSING, THERE'S A LOT OF PRESSURE ON THE INSIDE, IF YOU TILT IT, THE FOOD MIGHT LEAK OUT OF THE LID A LITTLE BIT AND THEN CAUSE SEAL FAILURE. LIFT IT STRAIGHT OUT. PUT IT STRAIGHT DOWN. LET IT COOL FOR 24 HOURS. OR BASICALLY LET IT COOL. SOMETIMES IT ONLY TAKES ABOUT EIGHT HOURS OR SO. BUT 24 HOURS IS A REAL OF THUMB. MAKE SURE THAT IT HAS SEALED. USUALLY ABOUT... WITHIN ABOUT TEN MINUTES OF COMING OUT OF THE CANNER, THE LID SHOULD POP DOWN. YOU KNOW THAT THEY HAVE SEALED, I KNOW I'M STILL GETTING TO THE QUESTION ABOUT STORAGE, THE WAY THAT YOU KNOW THAT THEY HAVE SEALED IS YOU CAN HEAR THEM SNAP USUALLY. AND YOU CAN ALSO... HERE I HAVE A SEALED JAR OF PICKLED GARLIC. AND YOU CAN PRESS ON THE LID. AND IT DOES NOT MOVE. YOU CAN LOOK AND IT'S CURVED DOWN INSIDE OF CURVED UP, BUBBLED UP, THAT WOULD NOT BE A SEAL. CURVED DOWN. JUST TO SHOW YOU, BECAUSE THIS JAR HAS BEEN HEAT PROCESSED, SCREW BAND IS NOT WHAT MAKES THE JAR SEAL. A LOT OF PEOPLE THINK IT IS, THAT'S WHY THEY WANT TO PUT IT ON TIGHT. THIS IS NOT WHAT MAKES IT SEAL. WHAT MAKES IS SEAL IS THE VACUUM WHICH CAN ONLY BE DONE WITH HEAT PROCESSING. THE VACUUM IS HOLDING THAT LID ON NICE AND SNUG. NOT STUCK ON WITH GLUE, JUST A RED GASKET TO LOCK THE VACUUM IN THERE, PICK YOUR JAR UP LIKE THIS. IF THE LEAD STAYS ON, YOU KNOW YOU HAVE A VACUUM SEAL. SO, YOU WANT TO MAKE YOUR JARS ARE SEALED. ONCE THEY'VE COOLED DOWN, TAKE OFF THE SCREW BAND. WIPE IT OFF. BECAUSE SOMETIMES THERE'S SOME WATER SEDIMENT ON THERE, LITTLE GRITTY STUFF. WASH IT OFF, DRY IT, EITHER REPLACE THE SCREW BANDS LOOSELY, YOU DON'T WANT TO PUT THEM ON TIGHT IN CASE THERE'S MOISTURE INSIDE THAT MIGHT RUST OR YOU CAN JUST STORE THEM SEPARATELY AND JUST STORE YOUR MASON JAR LIKE THIS. STORE IT IN A COOL, DRY.

Mary says REALLY? YOU STORE IT LIKE THAT?

Kera says YES.

Mary says DON'T MANY PEOPLE STORE IT WITH...

Kera says WITH THE SCREW BAND. EITHER WAY. EITHER/OR. THIS WAY IS SOMETIMES NICER IF YOU'RE MAYBE WORRIED ABOUT SPOILAGE, AS LONG AS YOU DID IT PROPERLY, YOU SHOULDN'T HAVE SPOILAGE. THIS WAY IF IT DOES SPOIL, THE LID WILL POP OFF. WHEREAS, IF YOU HAVE THIS ON, AND IT SPOILS, THE GASES BUILD UP INSIDE THE JAR, BUILDING UP ALL THE PRESSURE, THE JAR MIGHT EXPLODE. SO YOU'RE WORRIED ABOUT THAT, THEN THIS WAY YOU WON'T HAVE AN EXPLODED JAR IN YOUR BASEMENT.

Mary says KNOW WHICH ONES ARE BAD.

Kera says COOL, DRY, DARK PLACE. AND EVERY ONCE IN A WHILE YOU MIGHT WANT TO GO CHECK. SOMETIMES YOU DON'T KNOW, IT MIGHT POP UP FOR SOME REASON, THE SEAL MIGHT POP UP. DISCARD THAT FOOD. IF YOU HAPPEN TO CATCH IT, IF FOR SOME REASON YOU KNOW THAT IT'S POPPED UP, THE LID HAS POPPED UP WITHIN THE LAST DAY, JUST GO AHEAD AND PUT THAT IN YOUR FRIDGE AND USE THAT JAR RIGHT AWAY.

Mary says OKAY. LET'S TAKE ANOTHER CALL HERE. WE'VE GOT CINDY ON THE LINE FROM HAMILTON. HI, CINDY.

The Caller says HI.

Mary says GO AHEAD.

The Caller says THANK YOU. I'M WONDERING IF YOU HAVE ANY RECIPES OR IF ROOT VEGETABLES MIGHT BE GOOD FOR CANNING. NOT PICKLING, THOUGH, I DON'T LIKE VINEGAR, SO I'M LOOKING FORWARD... FOR SOME ROOT VEGETABLES THAT LEND THEMSELVES WELL TO BEING CANNED.

Kera says ROOT VEGETABLES, I'M NOT SURE WHAT ALL ROOT VEGETABLES ARE OUT THERE, CARROT. TURNIPS.

Mary says SPEAKING OF TURNIPS AND WHAT ELSE?

The Caller says ZUCCHINI, I GUESS, I DON'T KNOW.

Kera says AND NOT PICKLED YOU SAY, RIGHT?

The Caller says NO.

Kera says OKAY. IN THAT CASE, BECAUSE VEGETABLES ARE LOW ACID FOODS, YOU WOULD HAVE TO HEAT PROCESS THOSE IN A PRESSURE CANNER, WHICH IS THIS BIG POT BACK HERE, BIG HEAVY POT WITH A LID THAT LOCKS ON, YOU'D NEED ONE OF THOSE TO GET TO THE TEMPERATURE ABOVE... OR GET TO A TEMPERATURE ABOVE BOILING WATER. WHICH IS WHAT'S NECESSARY TO KILL ANY BACTERIA THAT MIGHT BE LIVING IN THE LOW ACID FOODS. HERE I HAVE SOME CANNED CARROTS, CANNED BEANS, LOW ACID FOODS.

Mary says NOW THE CARROTS THAT YOU DID, THEY'RE NOT... ARE THEY PICKLED?

Kera picks up a jar of carrots and says NO. THESE ARE ACTUALLY CANNED IN WATER. LOW ACID FOOD HERE THAT I PRESSURE CANNED. AND THERE ARE, UNFORTUNATELY, THEY'RE NOT RECIPES FOR EVERY KIND OF FOOD OUT THERE. ON THE HOME CANNING WEBSITE, WE DO HAVE SOME PRESSURE CANNED VEGETABLE RECIPES. I CAN'T REMEMBER EXACTLY WHICH ONES WE HAVE. I KNOW WE HAVE CARROTS. BEANS. AS FOR OTHER ROOT VEGETABLES, I'M NOT SURE. BEETS, PRESSURE CANNED BEETS. WEBSITE, WWW.HOMECANNING.COM.

Mary says WE'LL PUT THAT UP AT THE END OF THE SHOW AS WELL. WERE YOU PLANNING TO SHOW US ABOUT THE CARROTS AS WELL?

Kera says YES.

Mary says PERFECT. WE'RE IN LUCK.

Kera picks up two jars of carrots and says I'LL QUICKLY EXPLAIN THE DIFFERENCE TWICE BETWEEN THESE CARROTS AND THESE CARROTS. ALL VEGETABLES ARE LOW ACID. BUT THESE CARROTS I DID IN BOILING WATER CANNER, WHICH NORMALLY YOU DON'T DO FOR LOW ACID. THESE I DID IN A PRESSURE CANNER. THE REASON-S THESE ARE JUST CARROTS BY THEMSELVES IN WATER. SO, THEY'RE STILL LOW ACID. THESE CARROTS, HOWEVER, ARE ACTUALLY PICKLED CARROTS. SO I ADDED VINEGAR ON TOP OF THE VEGETABLES, SO I ACTUALLY MADE A LOW ACID FOOD INTO A HIGH ACID FOOD. SO THIS WAY I CAN EASILY DO IT IN A BOILING WATER CANNER.

Mary says SO ANY TIME YOU PICKLE, IT BECOMES A HIGH ACID FOOD?

Kera says RIGHT. RIGHT. AS LONG AS THERE IS ENOUGH VINEGAR IN THERE. SOME PEOPLE WANT TO DECREASE THE VINEGAR IN A RECIPE BECAUSE THEY DON'T LIKE THE TASTE OF VINEGAR, BUT THEN YOU MAY BE RUNNING INTO A LOW ACID FOOD. IF YOU DON'T PROCESS IT PROPERLY YOU MAY GET SICK. BUT THIS IS MY NEXT RECIPE. CARROTS. NICE AND SIMPLE. YOU CAN DO ALL YEAR LONG, WHENEVER CARROTS ARE AVAILABLE, WHICH IS THROUGHOUT MOST OF THE YEAR. AND WHAT IT IS, HAVE MY CARROT STICKS CHOPPED UP HERE.

Mary says I DON'T KNOW ANYBODY WHO PICKLES CARROTS. IS IT VERY COMMON?

Kera says IT'S NOT. I THINK IT'S JUST COMMON WITH ME. I REALLY LIKE PICKLED CARROTS.

Mary says IT SOUNDS GOOD TO ME.

Kera says BEAUTIFUL IN A JAR. THERE'S A LOT OF VEGETABLES OUT THERE THAT YOU CAN PICKLE. I PREFER PICKLING OTHER VEGETABLES AS OPPOSED TO CUCUMBERS. THEY'RE THE MOST COMMON TYPE OF PICKLES. THERE'S PICKLE ASPARAGUS, PICKLED GARLIC, WHICH IS WHAT I HAVE HERE. PASTA SAUCE, JUST CHOPPED UP ON TO A SALAD OR ON A LITTLE RELISH TRAY. JUST A LITTLE BIT MORE INTERESTING A PICKLE. I REALLY LIKE THEM.

Mary says IT'S NICE FOR GARNISHING, APPETIZERS.

Kera says RIGHT. RIGHT. NOW, IF YOU COULD PASS ME THAT JAR OVER THERE.

As Mary passes her an empty jar, Kera continues
SO THIS WOULD BE MY JAR FOR THE PICKLED CARROTS. JUST TOP OFF YOUR CARROTS, PEEL THE CARROTS, CHOP OFF ANY BAD SPOTS, CHOP THEM TO THE JAR LENGTH. YEAH, YEAH. BECAUSE YOU WANT THEM TO HAVE ONE-HALF INCH... THREE-QUARTERS TO HALF AN INCH HEAD SPACE. AND JUST GO AHEAD AND PACK THEM IN. THIS WOULD BE A STERILIZED JAR, WARM STERILIZED JAR. YOU WANT TO MAKE SURE YOUR HANDS ARE NICE AND CLEAN. GO AHEAD AND PACK THEM IN HOWEVER YOU WANT. AND THE VINEGAR I'LL BE USING FOR THIS IS JUST A REGULAR WHITE VINEGAR, WHICH IS 5 percent ACIDITY. THERE IS SUCH THING OUT THERE AS PICKLING VINEGAR, WHICH IS MORE CONCENTRATED. IT'S 7 percent ACIDITY. 7 percent ACIDIC ACID. THAT'S FINE IF YOU WANT TO USE IT. SOME PEOPLE FEEL IT GIVES A CRISPER PICKLE. IF YOU'RE CUCUMBERS, I'VE HEARD THAT IT MAKES THEM SHRIVEL, SO STRONG IT MAKES THEM SHRIVEL UP. DON'T FEEL LIKE YOU HAVE TO USE PICKLING VINEGAR, BUT IT'S THERE IF YOU WANT TO USE IT.

She fills the jar with carrot sticks.

Mary says I'M JUST WONDERING, TOO DOES THE CANNING PROCESS HAVE ANYTHING TO DO WITH HOW CRUNCHY OR SOFT THE VEGETABLES WILL TURN OUT DOWN THE ROAD AFTER THEY'VE BEEN PICKLED?

Kera says RIGHT. GREAT. THE KEY TO CRUNCHY, CRISP PICKLES, NO MATTER WHAT VEGETABLE IT IS, IS NICE, FRESH PRODUCE, ESPECIALLY WITH CUCUMBERS BECAUSE THEY CAN SO EASILY GO MUSHY. YOU WANT TO USE THEM WITHIN 24 HOURS OF PICKING. WHICH OFTEN IS A LITTLE BIT DIFFICULT HERE IN TORONTO. SO YOU DO WANTING TO TO A FARMERS' MARKET, NICE, FRESH, CUCUMBERS, WASH THEM VERY WELL, SOAK THEM IN COLD WATER, ICE COLD WATER, AND SCRUB THEM. THEN RINSE THEM AGAIN. ALSO CUT OFF THE ENDS OF THE CUCUMBER, JUST A LITTLE SLIVER OFF EACH END BECAUSE THEY CAN CONTAIN LITTLE enzymes AND SOMETIMES DIRT THAT MIGHT SOFTEN YOUR PICKLES. CUT OFF EACH END. AND YOU CAN ALSO KEEP THEM ON SALTED ICE WATER OVERNIGHT. ENZYMES. AND THAT CRISPS THEM UP. I THINK THIS DRAWS WATER OUT OF THE CELLS AND MAKES THEM CRISPER. GO AHEAD AND PICKLE THEM AS NORMAL. ALUM AND WHAT'S THE OTHER ONE, ALUM AND LIME WHICH PEOPLE SOMETIMES USE TO CRISPEN UP THEIR PICKLES, THOSE AREN'T RECOMMENDED FOR FOOD SAFETY REASONS, MIGHT CAUSE STOMACH UPSET AND THINGS LIKE THAT.

Mary says REALLY PACK THE CARROT STICKS?

Kera says DON'T HAVE TO PACK THEM IN ALL THAT TIGHT, IF YOU'RE GOING TO DO IT, GET MORE FOR YOUR MONEY. STICK THEM ALL IN. DIFFERENT THINGS THAT YOU CAN ADD. NOW THIS RECIPE IS AVAILABLE THROUGH BERNARDINE, HOME CANNING COMPANY. DIFFERENT TYPES OF DILL. THIS I HAVE HERE, WILTED NOW, THIS IS A DILL WEED. WHICH IS ONLY FOUND ABOUT THIS TIME OF YEAR. STARTED MAYBE A FEW WEEKS AGO. AND THIS IS WHAT PEOPLE TYPICALLY USE IN THEIR PICKLES. IT HAS A NICE DILL FLAVOUR. AND IT SMELLS VERY BEAUTIFUL. THAT'S WHAT YOUR TYPICAL DILL FLAVOUR IS. BUT SOMETIMES IT'S HARD TO FIND THIS DILL WEED. IF IT'S NOT FRESH.

Mary says THIS IS THE ONE I'M MORE FAMILIAR WITH.

Kera places dill weeds in the jar and says YEAH. AND THAT'S WHAT I HAVE IN THE JAR HERE. IT LOOKS REALLY PRETTY. I LIKE... I WOULD PREFER TO USE THIS ONE INSTEAD. BECAUSE THIS ONE YOU CAN FIND IN THE GROCERY STORE. COMES FROM THE SAME PLANT EVEN. IT'S JUST MORE OF A BABY VERSION OF IT BEFORE IT GOES TO FLOWER. EITHER ONE YOU WANT TO USE. AND THEN IF YOU STILL CAN'T FIND ANY OF THAT, I HAVE HERE SOME DILL RECEIVED. WHICH, AGAIN, ALL COMES FROM THE SAME PLANT, ALL GIVES ABOUT THE SAME FLAVOUR. SEED. I'M GOING TO GO AHEAD AND PUT IN TWO SPRIGS, NOW IF I HAD THOUGHT ABOUT IT, I WOULD HAVE PUT ONE ON THE BOTTOM, THEN GO AHEAD AND PUT ONE ON THE TOP AS WELL. TWO SPRIGS OF DILL INSIDE OF MY JAR, ALSO SOME GARLIC. IF YOU DON'T LIKE A LOT OF GARLIC, CUT IT IN HALF OR QUARTERS OR PUT IN TWO IF YOU WANT. SQUEEZE THAT DOWN THERE SOMEWHERE. AND THEN, AGAIN, TOO, I PROBABLY SHOULD HAVE PUT THAT AT THE BOTTOM, BUT THAT'S FINE. IF YOU WANT A LITTLE BIT OF HEAT SOME HEAT IN YOUR...

Mary says BRING ON THE HEAT. I LIKE HEAT.

Kera says LET'S PUT IN A HALF TEASPOON OF THESE ARE DRIED CHILE PEPPER FLAKES. IF YOU DON'T WANT AGAIN THIS, YOU CAN USE... SPRINKLE THAT ON TOP. MIX AROUND. GET IT... ITSELF INTO THE FLAVOUR. AND, NOW, TIME TO FILL UP WITH THE BRINE, WHICH IS BASICALLY THE PICKLING LIQUID. IT HAS... I HAVE THAT OVER HERE IN THIS POT.

Mary passes a glass pot containing a clear liquid.

Kera says THANK YOU VERY MUCH. WHAT I HAVE IN HERE IS A MIXTURE OF VINEGAR, WATER AND PICKLING SALT. AS I SAID, I USE JUST REGULAR VINEGAR. AND THAT LITTLE DISH OVER THERE WITH THE SALT. THIS IS PICKLING SALT. WHICH IS THE SAME AS COURSE SALT KOSHER SALT, CANNING SALT, THEY'RE ALL BASICALLY THE SAME THING. IT IS IS PURE SALT. WHEREAS, TABLE SALT HAS ANTICAKING AGENTS IN IT AND ALSO SOME IODINE, WHICH IODINE MAY DARKEN YOUR PICKLES AND THE ANTICAKING AGENTS WILL JUST GIVE YOU A CLOUDY BRINE.

Mary says MUCH MORE FLAVOURFUL.

Kera says A LITTLE MORE PURER. THAT'S WHAT'S IN HERE, ALL DISSOLVED. THAT'S ALWAYS RECOMMENDED IN HOME CANNING, USING A PURE SALT. AND A FUNNEL. I HAVE A NICE FRESH FUNNEL UNDER HERE. JUST GO AHEAD AND LADLE ON YOUR BRINE JUST AS I DID WITH THE TOMATOES. LADLE IT ON. NOW, AGAIN, BRINE WOULD BE BOILING HOT ALSO, HOT OFF THE BOIL. CARROTS ARE NOT COOKED. VEGETABLES GO INTO THE JAR RAW.

Mary says THAT'S EASY THEN, ISN'T it.

Kera says IT IN YEAH. VERY EASY.

She fills the jar.

Mary says UP TO THAT MAGIC LINE OF HALF AN INCH, RIGHT?

Kera says JUST A FEW MORE DROPS. AND, AGAIN, I CAN CHECK MY HEAD SPACE JUST LIKE I DID BEFORE. AND WE ARE AT HALF AN INCH.

Mary says PERFECT.

Kera says SO IT'S PERFECT. AGAIN, TOO MUCH HEAD SPACE I MIGHT NOT GET A SEAL. MIGHT BE A WEAKER SEAL. SO I WANT TO MAKE SURE THAT I DO HAVE THE PROPER HEAD SPACE ON THERE. THEN THE LID. I'LL JUST GRAB THIS. THE LIDS I'M USING TODAY ARE THE SAME AS THE GOLD LIDS THAT EVERYBODY'S USED TO. THE GOLD-COLOURED LIDS. THESE ARE JUST NICE AND PRETTY.

Mary says DECORATIVE. SO MANY PEOPLE LIKE TO GIVE THESE AS GIFTS. MAYBE AT CHRISTMAS OR WHENEVER.

Kera says EXACTLY. HAVE THEM DISPLAYED ON YOUR PANTRY SHELF OR EVEN ON YOUR KITCHEN SHELVES, LOOKS MUCH PRETTIER, AS YOU SAID, AS GIFT GIVING, NOT ONLY AROUND THE HOLIDAY TIME OF YEAR, BARBECUE, FRIEND'S PLACE FOR DINNER, BRING THEM A HOME CANNED JAR.

Mary says ANOTHER CALL HERE. PEOPLE HAVE BEEN PATIENTLY WAITING. GO AHEAD.

The Caller says I HAVE A QUESTION ABOUT EGG PLANTS. I LOVE EGG PLANTS BUT I KNOW THAT SOMETIMES WHEN YOU GRILL THEM THEY GET REALLY MUSHY, NOW, I'VE NEVER CANNED THEM BEFORE BUT I'D LIKE TO. I DON'T WANT THEM TO TURN INTO MUSH.

Kera says OKAY.

The Caller says SO HOW WOULD I DO THAT?

Kera says I HAVE HONESTLY NEVER CANNED EGG PLANT. I'VE FOOLED WITH A PICKLING... PICKLED EGG PLANT RECIPE AND I HAD A LOT OF DIFFICULTY WITH IT BECAUSE EGG PLANT CONTAINS SO MUCH AIR IN THE TISSUE SO YOU REALLY NEED TO KIND OF PRESS ALL THAT AIR OUT. BUT, UNFORTUNATELY, THERE ARE NO EGG PLANT RECIPES OUT THERE. AND IT'S ALWAYS RECOMMENDED TO USE RECIPE... OR A TESTED HOME CANNING RECIPE INSTEAD OF FOOL WITH SOMETHING YOURSELF. SO, UNFORTUNATELY, THERE IS NO HOME CANNING RECIPE OUT THERE FOR YOU TO USE. IT'S BEEN... THAT'S BEEN SAFE AND TESTED. I CAN'T RECOMMEND ANYTHING.

Mary says NONE THAT YOU OF KNOW... NONE THAT YOU KNOW OF FOR EGG PLANTED?

Kera says RIGHT.

Mary says SOME VEGETABLES AND FRUITS THAT AREN'T CONDUCIVE TO CANNING?

Kera says EXACTLY. YEAH. I HAVE TRIED PICKLED EGG PLANT BEFORE THAT I'VE TRIED FROM A FRIEND THAT USED ONE OF THEIR OWN HOME RECIPES AND IT WAS GOOD. I DON'T KNOW EXACTLY HOW THEY DID IT. I THINK THEY PRESSED ALL THE AIR AND MOISTURE OUT OVER A FEW DAYS. AND THEN WENT AHEAD AND PICKLED IT THAT WAY. YOU WANT TO BE CAREFUL NOT TO PICKLE IT IN OIL ALSO OR PUT IT IN OIL. OIL IS NOT SAFE THING TO PUT IN A HOME CANNED FOOD. IN YOUR HOME. YOU CAN BUY LIKE THERE'S SUN DRIED TOMATOES, OLIVES IN OIL, DIFFERENT THINGS THAT BUY IN THE GROCERY STORE IN OIL. BUT IN YOUR HOME, IT'S MORE OF A RISK TO DO IT IN YOUR HOME. NO SAFE WAY TO DO IT IN YOUR HOME.

Mary says ONES THAT WE BUY COMMERCIALLY, THOSE ARE SAFE? THAT'S FINE. JUST NOT TO DO IT AT HOME. ANOTHER CALL. RUTH FROM OTTAWA. HI, RUTH.

The Caller says HI. MY QUESTION IS, I RECEIVE A LOT OF CANNING GIFTS. HOW COULD I KNOW WHEN IT'S SAFE TO EAT THEM, ONCE I OPEN THEM, HOW MANY DAYS DO I TO EAT THEM?

Kera says HOW CLOSE ARE YOUR FRIENDS? IF IT'S A JAM, OR A JELLY, I WOULD SAY, JAMS OR JELLYS ARE ALMOST ALWAYS SAFE TO EAT. IF THEY'RE GOING TO SPOIL, YOU'RE GOING TO SEE MOULD SITTING ON TOP WHEN YOU OPEN THE JAR. SO, IF YOU DON'T SEE ANY MOULD, FEEL FREE TO JUST GO AHEAD AND EAT THE FOOD. THAT WILL BE FINE. IF IT'S SOMETHING LIKE, SAY, PICKLED CARROTS OR THE TOMATO SAUCE THAT I DID, IF THE LID IS BUMPED UP, YOU KNOW NOT TO EAT THE FOOD. UNFORTUNATELY, JUST DON'T MENTION IT TO YOUR FRIEND AND TOSS IT OUT, TELL THEM THAT IT TASTED VERY GOOD. SO, IF THE LID IS POPPED UP, DON'T USE IT. IF YOU SEE LITTLE BUBBLES INSIDE OF THE JAR MOVING UP, THAT MEANS THAT THERE'S A YEAST INSIDE OF THE JAR FERMENTING, WHICH, AT THE SAME TIME, THE LID IS PROBABLY BUBBLED UP, TOO, DON'T EAT IT. WHEN YOU OPEN THE JAR, YOU CAN SMELL IT, SEE IF THERE'S ANY CLOUDY STUFF IN THE JAR, SLIMY, IN THAT CASE, THAT'S ALSO AN INDICATION OF SPOILAGE. IF YOU'RE STILL... I DON'T KNOW IF YOU'RE STILL LEERY, TASTE A LITTLE BIT. BUT WE'RE GIFTED WITH ALL THESE SENSES THAT WILL TELL US WHEN FOOD IS SPOILED. THE ONLY THING THAT YOU MAY NOT KNOW IS WITH LOW ACID FOODS, THERE'S BOTULISM. AND THAT'S WHY IT'S SO IMPORTANT TO HOME CAN IN A PRESSURE CANNER BECAUSE THAT'S THE KEY TO BOTULISM. THAT GETS UP THE TO THE KILL BOTULISM TEMPERATURE. THE THING WITH BOTULISM, YOU CAN'T TASTE IT, SMELL IT, SEE IT YOU DON'T KNOW IT'S ACTUALLY IN YOUR FOOD UNTIL YOU GET SICK. AND THAT'S WHY IT'S SO IMPORTANT TO FOLLOW A TESTED HOME CANNING RECIPE. AND IT'S SO IMPORTANT TO, SAY, NOT DECREASE THE VINEGAR IN YOUR PICKLE RECIPE BECAUSE THEN YOU MIGHT RUN INTO A LOW ACID FOOD. BUT BOTULISM IS VERY RARE AND IT'S NOT EVEN A CONCERN AS LONG AS YOU FOLLOW A TESTED RECIPE AND HEAT PROCESS PROPERLY.

Mary says WHAT HAPPENS ONCE YOU OPEN IT, HOW LONG WOULD IT BE GOOD FOR, THE FOOD?

Kera says KEEP IT IN THE FRIDGE FOR UP TO THREE WEEKS.

Mary says UP TO THREE WEEKS. I FORGOT TO ASK YOU, ONCE YOU ARE FINISHED WITH THIS PROCESS, WHEN CAN YOU EAT THEM? WHEN WILL THE CARROTS BE READY?

Kera says IF YOU CAN'T WAIT, YOU CAN EAT THEM RIGHT AWAY BUT FOR THE BEST FLAVOUR, YOU'D WANT TO WAIT FOUR WEEKS FOR THE VINEGAR TO PENETRATE AND THE FLAVOURS TO MELLOW OUT.

Mary says LET'S SEE IF WE CAN TAKE ONE MORE QUICK QUESTION. CARRIE CALLING FROM SOUTH RIVER. HELLO.

The Caller says HI. FIRSTLY, I WANT TO SAY, I'M LEARNING AN AWFUL LOT HERE.

MARY says GOOD, I AM, TOO.

The Caller says MY QUESTION IS, I DID SOME TOMATOES LAST YEAR AND OVER TIME I GOT A WHITE SEDIMENT IN THE BOTTOM OF THE JAR. TOMATOES LOOKED FINE BUT I THREW EVERYTHING OUT BECAUSE I DIDN'T KNOW WHAT IT WAS.

Kera says RIGHT. MY GUESS, I'VE SEEN THAT BEFORE. I KNOW IF IT'S WHITE ON THE TOP, CHANCES ARE IT'S MOULD. IF IT'S ON THE BOTTOM I'M GOING TO DECIDE THAT IT'S A LITTLE BIT OF A STARCH IN YOUR TOMATOES. THEY CONTAIN A SMALL AMOUNT OF STARCH. I THINK THAT IT'S A STARCH THAT IT HAS SETTLED. IF YOU DID HEAT PROCESS YOUR TOMATOES PROPERLY, LIKE PROBABLY 40 MINUTES OR LONGER IN A BOILING WATER CANNER OR IN A PRESSURE CANNER, YOU CAN DO TOMATOES IN A PRESSURE CANNER, IF YOU WANT, THEN YOUR TOMATOES WILL BE FINE. AGAIN, JUST USE YOUR SENSES AND SEE JUST KIND OF USE YOUR JUDGMENT. YOUR OWN JUDGMENT.

Mary says OKAY. GREAT. KERA THANK YOU SO MUCH. AS I SAID, I CERTAINLY LEARNED AN AWFUL LOT TODAY, TOO. WE DIDN'T EVEN GET TO JAMS AND JELLYS AND YOU'LL HAVE TO COME BACK.

Kera says YEAH, GREAT. I'D LOVE TO.

Mary says THANKS AGAIN FOR COMING IN TODAY. KERA PESALL IS A HOME ECONOMIST. WILL GET IN TOUCH WITH OUR WINNERS ABOUT THE PACKAGES THAW WON AND ALSO THE BOOKS. SO YOU CAN BE AWAITING OUR CALL. THEIR LATEST BOOK ON CANNING IS CALLED TOMATOES, CANNING AND SPECIALTY RECIPES.

A picture of the book appears briefly on screen. The cover features pictures of tomatoes and jalapeños, and a drawing of a jar.

Mary continues YOU CAN CALL THE CONSUMER LINE, IF YOU HAVE ANY CANNING QUESTIONS. AT 1-888-430-4231. GOOD LUCK WITH ALL YOUR CANNING.

A slate reads "Bernardin, 1-888-430-4231, www.homecanning.com/can."

Mary says AND THAT IS IT FOR TODAY'S SHOW. WE WILL BE BACK ON MONDAY AT 1:00. TO TAKE A LOOK AT TWO NEW VACCINES THAT WILL BE AVAILABLE FOR MENINGITIS. WE WILL ALSO TAKE A LOOK AT OTHER VACCINES, INCLUDING THE MUCH-DISCUSSED CHICKEN POX VACCINE AND WHETHER THAT IS A GOOD THING FOR YOUR CHILDREN. THAT'S ALL ON MONDAY, ON "MORE TO LIFE" AT 1:00. THANK YOU SO MUCH FOR WATCHING. AND WE'LL SEE YOU THEN. BYE-BYE. HAVE A GOOD WEEKEND.

The end credits roll.

Host-Producer, Mary Ito.

Executive Producer, Patricia Ellington.

Senior Producer, Cathy Perry.

Director, Vivien Kingsland.

A production of TVOntario. Copyright 2001, The Ontario Educational Communications Authority.

Watch: Movies, Clutter, Canning