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Minnesota from Scratch

Thanks for stopping by! I'm Stephanie Thurow / MinnesotafromScratch and this is my website. I'm a food preservation instructor and bestselling author of Can It & Ferment It, WECK Small-Batch Preserving and WECK Home Preserving. My fourth book, Small-Scale Homesteading, is now available for pre-order! Join me here for info on food preservation, recipes, organic gardening, chicken keeping, urban homesteading and so much more.

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Master Food Preserver Certificate Program: Kona, Hawaii – WEEK 1

June 10, 2018 by Stephanie 5 Comments

For the last 10 days, I have made the Big Island my new home. I traveled here to attend the Master Food Preserver Certificate Program that the University of Hilo offered this month. I have been wanting this certification for years, but it is not currently offered in Minnesota (though it used to be, and hopefully will be again in the future). My family and I visited the Big Island 4 years ago and have been eager to get back, so when this course opened up, we bought tickets the next day. It was a bit impulsive, but I’m certain it was the right decision to make.

In the course, we are taught about food preservation methods including canning (waterbath and pressure canning), fermenting, pickling, dehydration and charcuterie. Last week in our first 24 hours of classes, we started a 15L batch of sauerkraut, and a batch of kimchi, made with Hawaiian peppers. We canned lilikoi (passion fruit) jelly, POG jelly (passion fruit, orange and guava), strawberry, orange, tangerine and guava jelly, strawberry jam, marinara sauce and mango chutney. Much of the ingredient’s were harvested from my classmates’ home gardens/farms, which makes it all that much more special. I’d never tasted lilikoi or guava before, or even freshly harvested mango – mmmmmm they are all so delicious.

There are 12 students in the class, with 2 instructors. The age range varies vastly and everyone is from a different walk of life. We all get along great and have one main interest in common: food preservation.

Here are some photos from the first week 🙂

 

Filed Under: Canning, Fermented Foods, FYI Tagged With: canning, food preservation class, Hawaii Master Food Preserver Certificate Program 2018, kona hawaii, lilikoi jelly, mango chutney, marinara, pog jelly, pressure canning, strawberry jam, visit hawaii

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Reader Interactions

Comments

  1. Mary Thurow says

    June 10, 2018 at 7:25 pm

    Wow! So impressive!!

    Reply
  2. Allison Asher says

    June 16, 2018 at 9:39 am

    How was the Kim chee?

    Reply
    • MinnesotaFromScratch says

      June 16, 2018 at 11:53 am

      We tasted it like 2 days in and it was delicious but we won’t taste it again until tomorrow (Sunday) when the class is finished. It’s been fermenting for 2 weeks now! They didn’t add onion and instead of the normal kimchi pepper powder, we used Hawaiian chili peppers! Yum yum.

      Reply
  3. joe fricano says

    June 24, 2018 at 5:44 pm

    that looks great, can not wait to taste, yummy,

    Reply

Trackbacks

  1. What is a Certified Master Food Preserver and How Do You Become One? | MinnesotaFromScratch says:
    September 21, 2018 at 12:47 pm

    […] you missed my blog posts about being in Hawaii, here is my summary of Week 1 and my summary of Week […]

    Reply

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Hi, I'm Stephanie. I'm the best selling author of Can It & Ferment It, WECK Small-Batch Preserving and WECK Home Preserving. My fourth book, Small-Scale Homesteading, is now available for pre-order! I'm a certified master food preserver, food preservation instructor, organic gardener, chicken keeper and nature lover. I specialize in creating easy to follow recipes and directions to help other homesteaders meet their goals.

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