An Interview with Chef Sarah Page of Ball® Fresh Preserving Test Kitchen

traditional dill pickles recipe from the Ball Canning Back to Basics cookbook

An Interview with Chef Sarah Page of Ball® Fresh Preserving Test Kitchen

Food & Drink

An Interview with Chef Sarah Page of Ball® Fresh Preserving Test Kitchen

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We read your Test Kitchen underwent a makeover with Martha Stewart Living recently. How has that impacted your process?

It has created efficiency for us. We can concept and create recipes and taste them at the same time. It also doubles as a studio where we shoot still photography and host our Facebook Live chats. When we parternered with Martha Stewart, her scenic design team laid out the Fresh Preserved Test Kitchen for best efficiency from cooking and shooting perspectives.

Any advice for one who’s intimidated, but interested, in canning?

Get a recipe you know is safe and fully tested—that’s really the most important thing. A lot of recipes are passed down within the family, heritage recipes, and there’s nothing wrong with those, but the instructions may be somewhat incomplete.

Read the recipe thoroughly. Canning is so simple, it’s just an extension of cooking. Don’t be intimidated, read the instructions at the beginning and just have fun! Don’t be afraid to mess up, you learn a lot by making mistakes.

Click here to see our review of the Ball® Canning Back to Basics: A Foolproof Guide to Canning Jams, Jellies, Pickles and More

Here are some of our favorite recipes from the book:

Ball® Brandied Cherries

Ball® Mediterranean Refrigerator Pickles

Ball® Green Tomato Salsa Verde

Ball® Dill Pickle Spears

More

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