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  • FoodSaver V3240 Vertical Vacuum Sealer, White
    FoodSaver V3240 Vertical Vacuum Sealer, White
    I just started using a FoodSaver vacuum sealer to seal foods and I can't believe I waited so long to get one. (Check out my first project: Sweet & Sour Green Bean Freezer Pickles!)
    For example: In the past I would take the time to pick beautiful berries, then would bring them home and stick them in a zippered baggie in the freezer. My berries would have ice crystals and taste freezer burnt after just a few short months. 
    Then I had a light-bulb moment: "Air is the enemy" of freshness. 
    When vacuum-sealed my berries last 3 to 4 times longer! I have similar results with other fruits, veggies and even meats & cheeses.
    The FoodSaver has been a fantastic discovery. ~ Brook
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    • Mehu-Liisa 10 Liter Stainless Steel Steam Juicer - Made in Finland
      Mehu-Liisa 10 Liter Stainless Steel Steam Juicer - Made in Finland
      Mehu-Liisa Products

      Some day I will replace my ancient graniteware Steam Juice Extractor with this gorgeous Mehu-Liisa brand Steam Juicer. My old Steam Juicer leaks steam, meaning I have to refill the water often, and it doesn't have anywhere close to the capacity of this one from Mehu-Liisa.
      If you want to experience the magic of a Steam Juicer, check out this 10 quart Mehu-Liisa. It will last you a lifetime and save you countless hours in the kitchen, whether your juicing fruit for  Plum Jelly or Apricot Nectar, not to mention it minimizes the mess of juicing large amounts of veggies!  ~ Brook

    • Ball Quilted Jelly Canning Jar 4 Oz (Pack of 12)
      Ball Quilted Jelly Canning Jar 4 Oz (Pack of 12)
      What's the one jar size I always keep a couple extra cases of? 
      The Ball 4 ounce jar.
      It's basically 1/2 cup, and just the right size for gift-giving and for experimenting with small batches. Perfect for things like my famous Pear Honey.
      People can't help but say "That is so darn cute!" when they seem them. 
      ~ Brook

    • Presto 01781 23-Quart Pressure Canner and Cooker
      Presto 01781 23-Quart Pressure Canner and Cooker
      Looking for an affordable, easy-to-use pressure canner, backed up by great customer service? Look no further than the Presto 23 quart Pressure Canner/Cooker. It's the one I recommend to all my students. ~ Brook


    Dilly Pickled Onion Slices on Punk Domestics

    • Splash-Proof Super-Fast Thermapen (Orange) Instant Read Thermometer, Perfect for Barbecue, Home and Professional Cooking
      Splash-Proof Super-Fast Thermapen (Orange) Instant Read Thermometer, Perfect for Barbecue, Home and Professional Cooking
      Do you have a great instant-read thermometer, or are you still buying the 20 dollar ones that only last a year or two? This was one of my best kitchen purchases.
      Can't imagine cooking jam (or meat or candy) without it! 
      Take your jams to 220º and you'll have a perfect gel set every time. Also available in other colors, but why wouldn't you want orange? It's only the BEST COLOR EVER. ~ Brook


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    • The Home Preserving Bible (Living Free Guides)
      The Home Preserving Bible (Living Free Guides)
      by Carole Cancler
      If you're looking for a book that covers every preserving topic imaginable, this is the book for you. It doesn't have a flashy cover or glossy pictures, but it's full of great info. One of my very favorite resources. ~ Brook

    • OXO Good Grips Corn Stripper
      OXO Good Grips Corn Stripper

      Last August my friend Kelli asked me if I wanted some fresh corn from her grandpa's garden. I said "Sure....I'd love to make a few jars of Sweet Corn Relish!"
      She showed up 6 hours later with 158 ears. Wasn't sure if I loved her or hated her for it.
      After a long hot day spent cutting kernels off all those cobs with a small paring knife, I decided I'd never be without a Corn Stripper again. ~ Brook


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    I have attempted to share safe preserving methods however you alone are responsible for your health & safety in your own kitchen or location. Be aware of current safety recommendations. Please see "Full Disclaimer" page for suggested preserving resources.

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    International Food Blogger Conference 2011 NOLA

    « Cranberry~Jalapeno Chutney | Main | Pear Chutney »

    Apple Pie Liqueur -- (quick version)*

         This version of Apple Pie Liqueur is simple to make, but the flavors in the finished product are anything but simple. It's delicious by itself, but it is also a delightful base for some very creative cocktails. Try adding it to bourbon on the rocks, for an "American Pie", or shake it with ice & vodka for an "Apple Pie Martini". Or how about combining an after dinner drink & dessert in one frosty glass by blending some Apple Pie Liqueur with vanilla ice cream?

    Makes about 9 or 10 pints

    • 1 gallon apple cider or apple juice
    • 1 cup sugar
    • 1 pint Everclear or grain alcohol
    • 6 cinnamon sticks
    • 6 cardamom pods (optional)
    • 6 allspice berries (optional)
    • ~1/2 teaspoon ground nutmeg (optional)

    1.) Heat apple cider / apple juice in a large pot. Add sugar and stir to dissolve. Immediately remove the pot from the heat as soon as the sugar is dissolved.

    2.) Let cool to room temperature and then add a pint of Everclear. Do NOT add the alcohol to a hot mixture or it might cause the alcohol to evaporate. Add spices. Think about adding all of the spices listed, but you can definitely just use cinnamon sticks if that's all you have on hand.

    3.) Let sit in the refrigerator overnight. Or even two days, if you want. Then, using a mesh strainer AND a funnel, ladle or pour the mixture into decorative jars and/or bottles.

    4.) Store in refrigerator for up to one year.

    *Quick to make, and quick & easy to drink. Be careful!

    Click here for my blog post about making Apple Pie Liqueur, complete with step-by-step photos!

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    Reader Comments (1)

    My hubby made this and we brought it to a party last night. Oh my! So good! A nice autumn drink which we'll bring out on Halloween, too (if Sandy doesn't ruin the holiday!)

    October 28, 2012 | Unregistered CommenterR Sanchi
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