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

    « Bread & Butter-style Pickled Jicama | Main | Even Pugs Love Rhubarb »

    I'm getting my Master Food Preserver Certification!

     You probably don't know me in person, but you don't have to know me to see how excited I am to be in class this week. I'm in the historic and oh-so-pretty little town of St George, Utah achieving a goal I've had for many years: to become certified as a Master Food Preserver! 

    Here I am, holding the fresh apricots that my classroom partner Debbie and I processed using the hot-pack method. Aren't they lovely?

    I've canned a ton of apricots over the years. I've canned Goldstrikes and Perfections...Moorparks and Tomcots...and I'm pretty sure I've never met an apricot I didn't like.

    I've put 
    them in my favorite jam from childhood (Apricot-Pineapple Preserves), great bastes for meat (Dried Apricot Conserve) and even infused vodka with 'em, but I don't think I've ever gotten more satisfaction from the simple act of putting an apricot into a Mason jar and processing it in a boiling water bath as I did today.  

    I can't wait to go back to school tomorrow!


    PrintView Printer Friendly Version

    Reader Comments (2)


    I would not can bananas by themselves, but this recipe includes fresh pineapple, which has a large quantity of acidic juice in it, as well as sugar and bottled lemon juice.

    If you see Monkey Butter it is probably mine. I have seen it word-for-word with other people claiming to have created it. Oh well. Not much I can do about that.

    If you Google Banana Jam you will see many different recipes from very reputable sources. I have seen it in books too. Really, you should be much more worried about people canning tomatoes using guidelines from 10 (or more!) years ago. The acidity has been bred out of tomatoes and that creates a very dangerous situation.

    The web is full of misinformation on everything, and plenty of it can make you very sick. Even basic recipes for cooking chicken where the temps and times are not accurate. SCARY.

    Hope this helps you in some way.

    B ~

    May 28, 2013 | Registered CommenterBrook Hurst Stephens

    Thanks so much! I was hoping it was a do-able recipe and really felt you wouldn't have posted it if it wasn't!!!

    I'm looking forward to making it and have found your Facebook page!!

    May 29, 2013 | Unregistered CommenterD Wold

    PostPost a New Comment

    Enter your information below to add a new comment.

    My response is on my own website »
    Author Email (optional):
    Author URL (optional):
    Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>