Advanced Food Preservers

Book Discussion Night 3 Replies

A while back, I hosted a book discussion group on "Radical Homemakers" by Shannon Hayes.  The event was well attended and we had a good time discussing the concepts that Shannon described in her…Continue

Started by Mark Norton. Last reply by Mark Norton Oct 4, 2012.

Certified Organic Fatback Available FREE

A trusted certified organic local farmer wants to give away quite a lot of 1-2 year old fatback, in packages, that has been kept properly and is still good. It is more than I can use on my own. …Continue

Started by Krys Cail Aug 21, 2012.

pH meter? 3 Replies

I'm working on a Scheduled Process for pickles as part of 20-C certification and eventually one needs to have, or have access to, a pH meter.  Does anyone in this group have one, or are there other…Continue

Started by Marjorie Pryse. Last reply by Katie Quinn-Jacobs Jun 6, 2012.

Wisdom from somebody much older than I am... 4 Replies

After a meeting that was held at her beautiful, handmade home, one of my friends who is in her eighties took me downstairs to look at her full basement pantry shelves.  It was a glorious sight.  She…Continue

Started by Krys Cail. Last reply by IthacaNancy Mar 24, 2012.

Sausage from previously-frozen venison? 1 Reply

We process several deer each year, and find that making various types of sausage is a good way to keep variety in our diet, while still using a lot of this healthful and inexpensive meat.This year,…Continue

Started by Krys Cail. Last reply by Jayne Port Dec 31, 2011.

Food Preservation teacher wanted!

Are you an experienced food preserver looking to share what you know? The Dryden Community Garden wants YOU!! The Dryden Community Garden Association is looking for a seasoned home food preserver to…Continue

Tags: lacto-fermenting, drying, salting, sugaring, vinegar

Started by Rachel Firak Aug 2, 2011.

Charcutapelooza Year of Meats

I don't really feel like I need to take on another 'hobby' just now, but I saw that there is what looks like a fairly fun and non-stress opportunity to try a new food preservation skill, charcuterie,…Continue

Tags: smoked meats, salting, cured meats, charcuterie, meats

Started by IthacaNancy Jan 20, 2011.

Sausage from previously-frozen venison?

We process several deer each year, and find that making various types of sausage is a good way to keep variety in our diet, while still using a lot of this healthful and inexpensive meat.This year,…Continue

Started by Krys Cail Oct 24, 2010.

Sausage from previously-frozen venison?

We process several deer each year, and find that making various types of sausage is a good way to keep variety in our diet, while still using a lot of this healthful and inexpensive meat.This year,…Continue

Started by Krys Cail Oct 24, 2010.

Kitchen Advice 8 Replies

I'd like to become a "Master Food Preserver" to better make use of our farm produce and lighten our carbon footprint. Plus, we're looking to certify the kitchen so we can sell some of our products.…Continue

Started by Monica Sherman. Last reply by persephone doliner Jul 4, 2010.

CCE course last week? 2 Replies

I'm not a master food-preserver (in fact, I'm a novice) -- but I was hoping that someone here could email me about the CCE course last week? I've started a local food blog, and --although it's in its…Continue

Started by Alison F. Last reply by Alison F Apr 27, 2009.

Master Home Food Preserver Training in Ithaca

Are you an experienced Home Food Preserver?  If you have significant experience in preserving food at home and would like to deepen your knowledge base and/or teach others how to preserve foods then…Continue

Tags: education

Started by Katie Quinn-Jacobs Mar 18, 2009.