Marisa McClellan, of Food In Jars, talks about the canning process. High acid foods & the purpose of adding sugar.
food preservation
How to Make Small Batch Strawberry Jam (video)
Marge Braker, a retired home economics teacher, demonstrates how to make small batch strawberry jam using fresh strawberries, sugar, and lemon.
Annual Fermentation Festival Opens Up the World of Ferments
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.
Expert Tips for Safe Home Food Storage
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: Pickles
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.
Canning Food: Pickles
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.
Preserving an Essential Piece of the Local Food Web
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: Householding
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.
Householding: A Way of Life and of Thinking
Harriet Fasenfest explains how her early exposure to social injustice and her love of food led her down a certain path.
