ISUEO Offers Fermentation and Preserve the Taste of Summer Workshops

Fermentation workshops will soon be offered to Iowa residents. Human Science Food and Health Specialists with Iowa State University Extension and Outreach (ISUEO) gathered at Iowa State University for a pilot fermentation workshop lead by Specialist Jill Weber to train and prepare. 

Workshop participants shred cabbage. Photo by Jill Weber.

The workshop offered a broad overview of fermentation, potential health benefits of fermented foods, and how to conduct a successful workshop.  Using a small-batch method, participants engaged in the making of their own quart jar of sauerkraut to ferment at home. 

Consumer interest in home fermentation has grown in recent years with specific interest in fermenting vegetables and kimchi for the beneficial bacteria fermented products may provide for gut health.  The biggest trend in fermentation is small-batch fermentation—small amounts made regularly using quart (or larger) jars.  Small-batch fermentation goes more quickly and allows one batch to be fermenting while a previous batch is eaten fresh deriving all the benefits of a fresh ferment.  The consumer market has responded with an assortment of fermentation kits designed to make fermentation fun and 1-2-3 easy.  Small-batch fermentation is an excellent workshop activity for learning and engaging.

To help Iowans safely preserve foods, Iowa State University Extension and Outreach also offers Preserve the Taste of Summer 101 food preservation classes or workshops at various locations throughout the state covering topics such as jams and jellies, salsa, pickles, canning, freezing, and dehydrating.  The classes and workshops are helpful for beginning home food preservers as well as experienced preservers who wish to stay current with safe practices. 

Food preservation and fermentation workshops are a great way to learn about the science that goes into preparing a safe product.  However, the classes and workshops go beyond learning about preservation, fermentation, or making salsa or sauerkraut.  Workshops bring people together as they create their own ‘make and take’ product; it is also an opportunity to broaden social and cultural experiences as strangers share in a common adventure that may be new to them. 

To find out when a Preserve the Taste of Summer 101 workshop will be offered, check the Preserve the Taste of Summer webpage for class or workshop offerings.  Fermentation workshops are planned around the state beginning this fall; to indicate interest in attending a fermentation workshop, email Jill Weber ( with your name, phone, and county in which you live.  Jill will help you find a workshop near you.

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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DIY Corned Beef

Corned beef and cabbage traditionally comprise a St. Patrick’s Day meal.  While St Patrick’s Day is celebrated around the world, corned beef is strictly an Irish-American tradition.  It isn’t the national dish of Ireland nor the food you would eat on St. Patrick’s Day in Dublin.

Corned beef brisket sliced on a cutting board

The early Irish immigrants are credited for giving us corned beef, however.  In their homeland, St. Paddy’s Day was celebrated with boiled bacon.  Being too poor to afford the high price of pork and bacon products, they turned to a cheap cut of beef (brisket) and adapted Eastern European and Jewish brining methods to prepare the meat.  “Corned” has nothing to do with corn; instead it refers to the corn-sized salt crystals (saltpeter) used during the brining process to cure or pickle the meat.  Their new celebration dish was paired with cabbage as it was one of the cheapest vegetables available to them.

Corned beef is essentially beef cured in a salt brine with pickling spices for added flavor. It is readily available around St Patrick’s Day in ready-to-cook form and available at most delis year round. It can also be made at home using fresh brisket or any other cut of beef desired.


Regardless of recipe, making corned beef is a three-step process and is easily done. It does require curing time so factor that into the preparation time. The biggest difference in recipes is the pickling spice mix.

Step 1.  Make a salty curing brine of water, kosher salt, and pickling spices with any combination that appeals in flavor. Pickling spice, mustard seed, allspice berries coriander seeds, peppercorns, juniper berries, bay leaves, cinnamon stick, cloves, and ground ginger are just some of the pickling spice suggested.   The brine for corned beef usually contains a small amount of sugar (white or brown) and pink curing salt. Sugar helps to cut some of the harsher effects of salt and enhances flavor.  The brine is boiled and chilled.  Boiling activates the pickling spices to flavor the brine and insures that the sugar and salt are fully dissolved.

Step 2. Add meat to the chilled brine and marinate in the refrigerator. This is perhaps the most difficult as it involves finding a sealable, non-reactive container big enough for brisket and brine to marinate for 5-10 days and a space large enough in the refrigerator. The container should be plastic, glass, or stainless steel. Other metal containers will react with the brine solution and give the meat a metallic flavor.  A large zip bag on a tray is a good option if the brisket is not too big and both will fit in the refrigerator. The brisket should be turned daily during this time to insure that it is cured evenly and thoroughly.

Step 3.  Rinse and simmer in the same way as a prepared corned beef brisket from the supermarket.  The brisket is rinsed to remove the brine and simmered in water covering the meat with more pickling spices for at least three hours or until tender.  Once the meat is tender, it should be sliced against the grain for serving. Cutting through the muscle fibers shortens them and makes each piece easier to chew. 


Salt (sodium chloride), in general, acts as a preservative and by osmosis action pulls water out of the meat cells as well as any bacteria, killing or preventing it from multiplying by dehydration.  Even though salt is a dehydrator, it also produces a contradictory reaction making brined meat moister and juicier by changing the shape of the cell protein to hold more juice.  Care should be taken in the amount of salt used in the brine.  1Ruhlman and Polcyn recommend a 5-percent brine, 5 ounces of salt per 100 ounces of water. Kosher salt is preferred but it is not absolutely necessary; table or pickling salt can be used.  Since kosher salt has larger crystals, a lesser amount of finer grained salts should be used.  (See this Morton Salt conversion table.)

Pink curing salts are a mixture of sodium chloride (93.75%) and sodium nitrite (6.25%) and serve as a preservative by inhibiting bacterial growth as well as giving cured meats their characteristic reddish color and savory, sharp flavor. Pink curing salt used for brining have such names as InstaCure #1, Prague Powder #1, DQ Cure #1 and Modern Cure #1.  It may be necessary to order curing salt as it may not be readily available in local supermarkets.

Pink curing salt should not be confused with Himalayan salt which is also pink; the two salts are only similar in color and sodium chloride content. Curing salts are colored pink so that they are not confused with table or pickling salt as, if used in quantity, they are toxic. The National Center for Home Food Preservation recommends that consumers use 1 ounce of curing salt for every 25 pounds of meat or one level teaspoon of cure for 5 pounds of meat.

There is some controversy over the use of sodium nitrite in curing meats as with frequent consumption of cured meat, some studies have shown a risk of certain types of cancer. (Per University of Minnesota scientists, “based on available evidence to date, nitrite as used in meat and meat products is considered safe because known benefits outweigh potential risks.”2) Because nitrites are also found in vegetables, it is estimated that around 90 percent of the nitrite in our bodies comes from vegetables, while just 10 percent comes from processed meats.2   If curing salt is not used, the brined meat must be cooked immediately after curing and one should expect grey meat; salt used in the brine turns the meat grey.

DIY Corned Beef can be a rewarding experience and a “TaDa!” moment! There is great joy in doing something ourselves and having control of the ingredients we use.

1Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn, 2013. 
Joy of Cooking, by Irma S Rombauer, Marion Rombauer Becker, Ethan Becker, John Becker, and Megan Scott, 2019.
National Center for Home Food Preservation:  Curing and Smoking Meats for Home Food Preservation
2Nitrite in Meat. Minnesota Extension Service
The Ultimate Guide to Curing Salts. SmokedBB

Updated February 2024, mg.

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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Ways to use up tomatoes

This year it seems like we waited forever for tomatoes to mature.  Now that they are ripe it can be hard to stay ahead of the crop.  We thought that a few suggestions for using tomatoes might be helpful.

Our list, in no particular order:

  1. Fresh Salsa
  2. Spaghetti Sauce
  3. Tomato Soup
  4. Roasted Tomatoes
  5. Bruschetta
  6. Stewed Tomatoes
  7. Tomato Juice
  8. Frozen whole tomatoes
  9. BLT sandwiches
  10. Tuna and tomatoes
  11. Tomato preserves
  12. Pizza sauce
  13. Stuffed tomatoes
  14. Taco Sauce
  15. Homemade Catsup
  16. Barbeque sauce
  17. “V8” juice
  18. Fried tomatoes

Liz Meimann

I received both my undergraduate and graduate degrees in Food Science at Iowa State University. I love to quilt, sew, cook, and bake. I spent many years gardening, canning, and preserving food for my family when my children were at home.

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