Living Homegrown

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LH 18: Making Wine Salt

Welcome to Episode #18 of the Living Homegrown Podcast!

This episode is all about how to make wine salt.

You learn:

  • Which food love a bit of wine salt
  • The key starting ingredient – mess this up and you won’t like how your salt tastes!
  • Two ways I bump up flavor plus other suggestions to try
  • The exact recipe I use to make wine salt
  • A complete walk-through including cooking tips so you can confidently create your own
  • Whether wine salt goes bad and if you should toss it after time

Resources & Links Mentioned:

Wine Salt How-To Video 2 minute video walk through of making wine salt

Excalibur Dehydrator* – In the podcast I mention that I use my Excalibur. This is a high end dehydrator – but you DO NOT need one this fancy!  Any dehydrator will do. And if you don’t have your dehydrator, use your oven or your counter top for drying out the wine salt.

 

Transcript:

Click here for the full transcript for Episode #18

 

For More About This Podcast Series:

Check out podcast Episode 00 to get:

  • The whole scoop on what this podcast series is all about
  • My background, experience & training
  • What to expect going forward

It’s like an audio “about” page for the podcast.

 

Thank you so much for listening!

If you liked this episode, I would love for you to help me spread the word.

There are three easy ways you can do that (listed below).

  1. Share this episode via the social media buttons below.
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  3. Subscribe to this podcast on iTunes so that you never miss an episode.

Note: You can also listen to this podcast in Stitcher.

 

Have a Question?

Do you have a canning/homesteading question you’d like answered on a future podcast episode?

Ask me on my Ask Theresa page – It’s easy!

 

Tell Me…

Have you ever made wine salt?
How did you like it?

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About the Author:

Theresa Loe is the founder of Living Homegrown® and the Canning Academy® and is the Co-Executive Producer & Canning Expert on the national PBS gardening series, Growing A Greener World®. Theresa homesteads on just 1/10th of an acre in Los Angeles with her husband, two teenage boys and several disorderly but totally adorable chickens. Learn more about Living Homegrown here and about the Canning Academy here.

2 Comments:

  • Betty Boyett says:

    Hi Theresa,

    I am LOVING your podcast!!!! My sister and I canned a few jars of marinara a few weeks ago. We did not add vinegar (because my mother-in-law never added to her tomatoes) and we left the rings on. Now I understand and will do as recommended. I made wine salt last night and it doesn’t seem to be drying. It seems to be sticky. I used a sweet white wine. Left in 150 oven for 2 hours and then turned off heat and went to bed. This morning it was hard and stuck to pan? After church I put back in oven; it softened and I stirred occasionally for 2 more hours. It softened again but doesn’t seem to be drying. Help please! I really want to use it n my chicken tomorrow.

    • theresa says:

      Hi Betty,
      It sounds like there may have been a bit more liquid than I usually have. That is an easy fix. Just add more salt! Add about 1/4 cup more salt to your mixture and stir well. Spread it on a cookie sheet lined with parchment paper (if you can) and that will prevent it sticking to the sheet. Then set it out on the counter for a few hours and see if it feels dry to the touch. If not, you can go ahead and do 2 more hours in the oven. I have never used a sweet wine, so perhaps the sugar content is just making it feel sticky and wet when it is indeed fairly dry.

      Even if it is still wet, you can use some on your chicken. It will taste great!

      Let me know if that works for you. 🙂
      ~Theresa

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