09/25/2021. Season 8, Episode 36

Paw Paw Fruit and Sentimentality

We set the table in this episode with Paw Paw Fruit and Sentimentality. Sometimes called the Mountain Banana with a taste that is a cross between a mango and a banana. Paw Paw is an indigenous fruit to North America and is a real treat if you can find it. Amy's guest, Charlie Kwit, Professor of Biology from the University of Tennessee offers a scientific perspective on the Paw Paw.
Allan Benton, Owner of Benton’s Smoky Mountain Country Hams in Madisonville, Tennessee tells us why he is sentimental about his office furniture.
Fred Sauceman has a pot luck radio segment on the Blue Cheese dressing that is served as an appetizer at Ridgewood Barbecue in Bluff City, TN.

I (Amy Campbell) share directions on how to make Paw Paw butter.  (keep scrolling for that)

Charlie Kwit: Professor of Biology Charlie Kwit: https://eeb.utk.edu/people/charles-kwit/

Benton’s Bacon link: https://www.shop.bentonscountryham.com/

Fred Sauceman: Fred Sauceman: https://www.facebook.com/fred.sauceman

Fred Sauceman Ridge Wood BBQ book link: https://www.amazon.com/Proffitts-Ridgewood-Appalachian-Barbecue-American/dp/0881466271

Avi Askey, Owner of Overhill Gardens: http://www.overhillgardens.com/

Nourish Knoxville food guide link: Nourish Knoxville Food Guide: https://www.nourishknoxville.org/local-food-guide/

Overhill Gardens: http://www.overhillgardens.com/

Emi Sunshine (Sings our theme song): http://theemisunshine.com/

Paw Paw Butter recipe from: Canning Homemade! Sustainable Living and Preserving the Future.
http://www.sbcanning.com/2013/10/paw-paw-butter-canning.html

Ingredients:
5 lbs pawpaws
2 cups water
1/2 c bottled lemon juice
3 c sugar
2 teaspoons vanilla extract

Directions:
Wash and peel pawpaws, put in stainless or enamel pot,  with the 2 cups water and 1/2 cup lemon juice, without removing seeds. Cook until soft, run through sieve or food mill.

Add pulp back to pan, add sugar, and cook down on low until mixture thickens.  (About an hour)  Turn off heat, add vanilla and stir well. 

Ladle into prepared pint or 1/2 pint jars to 1/4 inch headspace. Remove air bubbles, add more preserves if needed to reach correct headspace.

Water bath for 10 minutes.
******You must make sure each jar is sealed following your hot water process. Do not use old lids, use new lids every time you can.