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  • FoodSaver V3240 Vertical Vacuum Sealer, White
    FoodSaver V3240 Vertical Vacuum Sealer, White
    I just started using a FoodSaver vacuum sealer to seal foods and I can't believe I waited so long to get one. (Check out my first project: Sweet & Sour Green Bean Freezer Pickles!)
    For example: In the past I would take the time to pick beautiful berries, then would bring them home and stick them in a zippered baggie in the freezer. My berries would have ice crystals and taste freezer burnt after just a few short months. 
    Then I had a light-bulb moment: "Air is the enemy" of freshness. 
    When vacuum-sealed my berries last 3 to 4 times longer! I have similar results with other fruits, veggies and even meats & cheeses.
    The FoodSaver has been a fantastic discovery. ~ Brook
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    • Mehu-Liisa 10 Liter Stainless Steel Steam Juicer - Made in Finland
      Mehu-Liisa 10 Liter Stainless Steel Steam Juicer - Made in Finland
      Mehu-Liisa Products

      Some day I will replace my ancient graniteware Steam Juice Extractor with this gorgeous Mehu-Liisa brand Steam Juicer. My old Steam Juicer leaks steam, meaning I have to refill the water often, and it doesn't have anywhere close to the capacity of this one from Mehu-Liisa.
      If you want to experience the magic of a Steam Juicer, check out this 10 quart Mehu-Liisa. It will last you a lifetime and save you countless hours in the kitchen, whether your juicing fruit for  Plum Jelly or Apricot Nectar, not to mention it minimizes the mess of juicing large amounts of veggies!  ~ Brook

    • Ball Quilted Jelly Canning Jar 4 Oz (Pack of 12)
      Ball Quilted Jelly Canning Jar 4 Oz (Pack of 12)
      What's the one jar size I always keep a couple extra cases of? 
      The Ball 4 ounce jar.
      It's basically 1/2 cup, and just the right size for gift-giving and for experimenting with small batches. Perfect for things like my famous Pear Honey.
      People can't help but say "That is so darn cute!" when they seem them. 
      ~ Brook

    • Presto 01781 23-Quart Pressure Canner and Cooker
      Presto 01781 23-Quart Pressure Canner and Cooker
      Looking for an affordable, easy-to-use pressure canner, backed up by great customer service? Look no further than the Presto 23 quart Pressure Canner/Cooker. It's the one I recommend to all my students. ~ Brook


    Dilly Pickled Onion Slices on Punk Domestics

    • Splash-Proof Super-Fast Thermapen (Orange) Instant Read Thermometer, Perfect for Barbecue, Home and Professional Cooking
      Splash-Proof Super-Fast Thermapen (Orange) Instant Read Thermometer, Perfect for Barbecue, Home and Professional Cooking
      Do you have a great instant-read thermometer, or are you still buying the 20 dollar ones that only last a year or two? This was one of my best kitchen purchases.
      Can't imagine cooking jam (or meat or candy) without it! 
      Take your jams to 220º and you'll have a perfect gel set every time. Also available in other colors, but why wouldn't you want orange? It's only the BEST COLOR EVER. ~ Brook


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    • The Home Preserving Bible (Living Free Guides)
      The Home Preserving Bible (Living Free Guides)
      by Carole Cancler
      If you're looking for a book that covers every preserving topic imaginable, this is the book for you. It doesn't have a flashy cover or glossy pictures, but it's full of great info. One of my very favorite resources. ~ Brook

    • OXO Good Grips Corn Stripper
      OXO Good Grips Corn Stripper

      Last August my friend Kelli asked me if I wanted some fresh corn from her grandpa's garden. I said "Sure....I'd love to make a few jars of Sweet Corn Relish!"
      She showed up 6 hours later with 158 ears. Wasn't sure if I loved her or hated her for it.
      After a long hot day spent cutting kernels off all those cobs with a small paring knife, I decided I'd never be without a Corn Stripper again. ~ Brook


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    I have attempted to share safe preserving methods however you alone are responsible for your health & safety in your own kitchen or location. Be aware of current safety recommendations. Please see "Full Disclaimer" page for suggested preserving resources.

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    International Food Blogger Conference 2011 NOLA

    « Apple Pie Liqueur* -- (quick version) | Main | Watermelon Jerky. Trust me on this one. »

    Roasted Pumpkin Seeds. Cheap, tasty, and nutritious. What's not to love?

    Roasted Pumpkin Seeds are unbelievably simple to prepare.

    If you really want to know all about pumpkin seeds being a "magnificent source of magnesium", or "packed full of B vitamins", click here. If you just want a quick explanation on how to make the best roasted pumpkin seeds you've ever had, skip the link and keep reading...

    Besides the fact that Pepitas, as they are also known, are incredibly good for you, they are quick & easy to prepare. It probably goes without saying that they are a great example of waste not, want not.

    This is a Sugar Pie Pumpkin. It only weighs a couple pounds. These little pumpkins are grown for eating. They have tender, flavorful flesh, which is perfect for Pumpkin Pies and Pumpkin Butter.


     Separating the seeds from the pulp and flesh is simple. They don't really stick together at all. It took me less than two minutes to pull 2 cups of seeds from 4 small Sugar Pie Pumpkin halves. 


    Four basic ingredients for making this recipe


    Okay, here's the scoop (pun intended!)

    How to make the best Roasted Pumpkin Seeds ever:

    (Click on the above link for printable recipe)

    Preheat the oven to 250 degrees.

    Spread ~ 2 cups of fresh raw pumpkin seeds on a greased cookie sheet.

    Stir together:

    1 TBS melted butter. A little more than a tablespoon of melted butter is okay too.

    (Or you can use 1 TBS olive oil instead of butter.)

    1 teaspoon Worcestershire sauce (Or as I like to call it: "What's-this-here? Sauce". I learned that from Bugs Bunny.)

    Pour the butter / oil & sauce mixture over the top of the seeds, stir them around to make sure the seeds are coated with the mixture, then spread the seeds evenly on a greased baking sheet.

    Next, sprinkle the seeds with:

    1/2 teaspoon sea salt (Or whatever salt you've got.)

    cracked pepper to taste

    You can fancy it up with garlic salt, and/or Tabasco sauce, but these morsels are delicious no matter what you do to them.

    Roast the seeds for one hour, but stir them around every 15 minutes. C'mon. Just set your timer for 15 minutes, 4 times.

    (It's kind of like making Chex Mix. Do NOT tell me you've never made Chex Mix! If you're under 40, I might forgive you.)

    This recipe is so easy. And sooo worth it. The house will smell really good while the seeds are roasting too. Like October.

    And to think some people just scoop out their Halloween jack-o-lanterns, and throw the seeds away. That's a scary thought.