Follow LearnToPreserve on Twitter

  • 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
This form does not yet contain any fields.
    • 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


    Powered by Squarespace
    • 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


    Foodista Food Blog of the Day Badge



    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.

    Full Disclaimer

    International Food Blogger Conference 2011 NOLA

    « I'm having my own little Fermentation Festival.... | Main | Caramel Apple Syrup »

    2010 Portland Fermentation Festival!

    This is Part 1 of a two-part blog post. This first part was written the day after the event, when I was short on time. Please continue to scroll down and read through this brief section. There is an extensive follow-up blog post, complete with photos of the event, posted today, Oct. 25th.

    I am in the process of editing photos from yesterday's event, and plan to blog about it in the next couple days...I just have to say, that the group of people I met yesterday...fermenters / exhibitors, festival goers, and wanna-be fermenters...were the happiest, healthiest group of people I have met in a long time. They must be onto something with all this fermenting.

    A few attendees I talked to seemed to think fermentation is a "fad", but since humans have been controlling -- and enjoying -- the fermentation process for thousands of years, I think I can safely assume the fad is here to stay.

    I am so inspired!

    Portland Fermentation Festival info

    PrintView Printer Friendly Version

    Reader Comments (5)

    So interesting and the pictures were awesome! I had no idea that you could ferment so many different things! I love this web site and very informative! Keep up the great work!

    October 25, 2010 | Unregistered CommenterCarla Cornelius

    Wonderful Job! Right out of a "Home-Ec Book"!

    October 26, 2010 | Unregistered CommenterTami Jordan

    Thank you Ladies! It's fun for me to re-live my experience through photos and words, and I am so happy you enjoyed it too.

    October 26, 2010 | Unregistered CommenterBrook

    What a wonderful update - thank you! I spent the day making fermented carrots, beet slaw and kvass. We should start a Seattle fermentation fest!

    October 21, 2011 | Unregistered CommenterSustainable Eats

    Yes Annette, we need to talk....let's do it!!!

    I've been telling anyone who would listen to me for the past year or two that I want to start a Fermentation Festival in Seattle and I'm sure the Portland folks would love to join forces and promote them together. Down the road perhaps we could get someone nationally-known to do a workshop in Portland one day and Seattle the next. Things like that.

    I was in San Diego for a wedding these past two days, but read your comment on my iPhone -- was unable to respond at the time -- but was so happy to hear from you. I think I finally have a "partner in crime" ;)

    P.S. You had me at Fermented Carrots.

    October 23, 2011 | Registered CommenterBrook Hurst Stephens
    Comments for this entry have been disabled. Additional comments may not be added to this entry at this time.