Marisa McClellan, of Food In Jars, talks about the canning process. High acid foods & the purpose of adding sugar.
Marge Braker, a retired home economics teacher, demonstrates how to make small batch strawberry jam using fresh strawberries, sugar, and lemon.
The Portland fermentation festival offers beginners the experience to taste first-hand a variety of fermented foods under one roof. This video provides a peek inside the tent.
Janice Greg from the Oregon State University Extension Service shares her knowledge on food storage of staple items over the winter season.
Food Farmer Earth newsletter: Chef Kathryn Yeomans demonstrates how to can bread and butter pickles. We visit Sweet Creek Foods where they process pickles, jams, tomatoes, salsa and tuna. The Weekly Roundup, and more.
Paul Fuller and his wife Judy have been building their food processing business Sweet Creek Foods—they refer to it as a “glassery” rather than a cannery—for 12 years.
Fermenting foods has long been an important technique for extending the life of foods well beyond their harvest season. Otherwise, as humans, we would have very little to eat in the winter and probably suffer from unpleasant nutritional deficiencies like scurvy.
Food.Farmer.Earth newsletter: Harriet Fasenfest shares practical tips for how to put up food for use throughout the year. Virginia Yoder provides a fascinating glimpse into a way of life that has largely vanished from the American landscape. The Weekly Roundup, and more.
Harriet Fasenfest explains how her early exposure to social injustice and her love of food led her down a certain path.
We examine the art of householding from the perspective of two different generations and walks of life.