We usually fill up our water bottles with cool water by our gate or shell out $12 for a cold bottle of water at Hudson News then just tuck it by the summer rolls to keep ‘em cool. And sure, you’ll have little-to-no refrigeration, BUT this is vegan so it’s not like anything will spoil. We cut everything the night before and roll it all up in the morning before we go. You can fold in whatever veggies you like but our go-to recipe is below.

Summer rolls are a solid travel food because they’re basically an herby noodle salad you can eat with your hands. You just get bloated as hell and now you’re not gonna poop for 3 days. The worst thing you can do is eat salty, heavy foods while you fly. So we recommend fresh but filling foods for the journey. We don’t have the time to get into the science of travel gut now but think of you body essentially like bag of potato chips during altitude changes. Travel can be exhausting and especially air travel always makes the human body feel like shit. All this gear makes for a jangly suitcase, but having this stuff with me means that I always have what I need.ĭisclosure: In case it wasn’t clear earlier in the post, All-Clad gave me the 8 quart pot you see pictured above in exchange for promotional consideration. I bought everything else featured in this post.Absolutely the fuck not I’d rather walk to my final destination Oh, and they’re not pictured (because I left them in Portland), but I also always tuck a pair of Blossom Trivets into my suitcase as well. Measuring spoons (I can’t find a link to the exact tiny ones I travel with).A small Epicurean cutting board (light and sturdy!).The rest of the gear is an assortment of small tools and utensils, chosen for their ability to pack small and work hard. This one is a ten footer, which is enough to reach an outlet in most situations (and if I know that I’m going to need more length than that, I make arrangements ahead of time). I also make sure to tuck a short extension cord into my travel bag. The TSA opened my suitcase, didn’t secure the wrappings around the burner well, and it cracked). I’ve had two of these Duxtop burners for the last five years and they’ve been incredibly reliable and sturdy (though sadly, one did get destroyed on a recent flight. I travel with a portable induction burner because all it needs to work is an electrical outlet. Outside of the cookware, the thing that takes up the most space in my suitcase of canning gear is my burner. If I need a larger canning pot for on-the-road classes, I make arrangements to borrow one, as I just can’t fit a giant stockpot into my suitcase (one has to draw the line somewhere). My trusty 4th burner pot serves as small batch canning pot during my traveling demos. Thankfully, the kind folks at All-Clad took pity on me this year and sent me one that works with my traveling induction burner. I was never able to take mine on the road with me, because the model I had didn’t work with an induction cooktop. I’ve had a version of this pot for nearly seven years now and it is beloved in my kitchen. I have a few different pieces that serve as the preserving pan, but my very favorite is low, wide 8 quart All-Clad stockpot pictured above. When I was promoting Preserving by the Pint, I swapped a 12-inch skillet in for the larger pot. A low, wide, non-reactive pan in which to cook the preserves and a small canner. Happily, it’s a trade-off I am most willing to make.įor Naturally Sweet Food in Jars, I’m traveling with two pieces of cookware. The downside is that I do not travel light. The upside is that one quick stop at a grocery store and I have everything I need to make a recipe from my book. While I occasionally find myself teaching in spaces that have fully stocked kitchens, more often that not, I’m working at farmers markets, bookstores, and other impromptu venues. One of the things that often surprises people is the fact that when I go on the road to promote my books, I bring everything I need for my classes and demonstrations with me.

Potatoe peeler tsa