Master Food Preservers

10/23/2026

Not Everything Belongs in a Canning Jar!
Broccoli, cauliflower, cabbage and Brussels sprouts are fall favorites, but canning them plain isn't recommended.

Good news! There are other ways to save that harvest!
Learn more here: https://extension.psu.edu/preserving-late-season-fall-vegetables

10/22/2026

10/20/2026

Ever wonder why popcorn pops?

Each little kernel has a tiny amount of water trapped inside a hard outer shell. When heated, that moisture turns to steam, pressure builds, and then… POP!

The kernel bursts, its starch expands, and that little explosion becomes the fluffy snack we love.

And here's a fun fact: Not all corn can pop! Popcorn has a special combination of a tough outer shell and just the right amount of moisture to make the magic happen.

A tiny explosion that happens to be delicious!
https://www.tasteofhome.com/recipes/traditional-popcorn-balls/

10/19/2026

10/17/2026

We're here for you, Monday-Friday.

10/16/2026

Are you hunting this season? This workshop could be just the thing you need!

Learn safe ways to freeze meat and fish, make homemade jerky, and pressure can chicken, fish, & red meats at home in this free online class.

10/12/2026

This is the perfect time to make some healthy sauerkraut. Try this small batch method: https://beav.es/YEG

Want to make homemade sauerkraut without committing to a giant batch? You can start with something as simple as a quart jar.

Small-batch sauerkraut ferments more quickly than kraut made in large crocks, making it an approachable way to try fermenting at home. Start with red or green cabbage, or mix in a small amount of carrot, beet, garlic, hot pepper or other additions. Getting the right amount of salt and managing the fermentation properly are key to a successful batch.

Check out the link in our bio for recipe conversions for different jar sizes, plus step-by-step instructions from prepping your cabbage to storing the finished kraut.

10/11/2026

'Tis the season!

10/09/2026

🎃 A Little Fermentation Magic!

October is a perfect time to explore fermentation! 🥬

Around the world, people have long used fermentation to transform and preserve vegetables — from sauerkraut and kimchi to fermented pickles.

There’s science behind the magic! 🫧 In fermented vegetables, the right amount of salt helps beneficial bacteria do their work. For safe home fermentation, follow a research-tested recipe and use the recommended amount of salt.

What’s your favorite fermented food?

Resources:

🥬 University of Minnesota Extension — Preserving Food at Home: Fermentation
https://extension.umn.edu/food/preparing/cooking-at-home/food-preservation/fermentation

🥒 National Center for Home Food Preservation — Fermenting
https://nchfp.uga.edu/how/ferment/

10/08/2026

Here's an online class opportunity to learn how to make yogurt, milk, kefir and butter at home.
https://www.facebook.com/share/p/1C9EQepJnD/

Learn creative and safe ways to use extra milk and cream, make them last longer, and explore fermentation, butter-making, and storage.