Master Food Preserver Certificate Program: Kona, Hawaii – WEEK 2

I traveled to Kona, Hawaii with my family to take a Master Preserver Course put on by the University of Hilo. Click here to read about my first week of classes.

Through the 50+ hour course, we are taught about food safety and food preservation methods including canning (water bath and pressure canning), fermenting, pickling, dehydration, freezing and charcuterie. In the second week of classes we pressure canned whole chickens, broken down to fit into 8oz jars, pressure canned salmon from Alaska that my classmate caught, and green beans in water. We pickled beets, bread and butter pickles and dill pickles and we made salmon gravlax with dill. We also dehydrated bananas (sliced and fruit leather), mangos (sliced and fruit leather), pears, grapes and pineapple. We also made delicious chicken shen and used it as stuffing for dumplings and we made Italian sausage that we stuffed into casings. At the end of our second week of classes, we got to taste much of what we had made and that was really fun – everything tasted great!

The chicken we pressure canned (without any liquid) had created a natural broth within the jar and I will definitely do this again at home. But when I make it at home, I’ll add onions, carrots and celery so that the broth has more flavor. The Gravlax was amazing, in case you aren’t familiar with it, gravlax is the Nordic process of curing raw salmon with salt, sugar and fresh dill. After about 48 hours, when cured, it’s thinly sliced and enjoyed! Of all the things we dehydrated I enjoyed the dehydrated pear the very best, though it was all good.

Here are some pics from our second week of classes:

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

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 🙂

 

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