Food Preservation– Other Methods

This page is dedicated to more “involved” methods of food preservation such as fermentation. While contemporary foodstuffs like pickles and sauerkraut are now made using vinegar and salt, traditionally these items were a product of lacto-fermentation (just like cheese and yogurt). Also included here are topics that are more involved than “just” drying, or canning such as making fruit-leather, freezer-jam, and much more.

Interested in a Global Connections webinar with WSU Consumer Food Safety Specialist Dr. Stephanie Smith? Dr. Smith will demonstrate how to make Quick Kosher Dill Pickles and answer your food preservation questions here.

Fruit Leathers (PDF)

Fresh Cheese Made Safely (PDF)

Freezing Home Prepared Convenience Foods (PDF)

Freezing Fruit & Vegetables (PDF)

Home Freezing of Seafood (PDF)

Fish Pickling for Home Use (PDF)

Pickled Eggs (PDF)

Pickling Vegetables (PDF)

Pickling Asparagus (PDF)

Pickling Fish and Other Aquatic Foods for Home Use (PDF)

Big Game From Hunt To Home (PDF)

Homemade Meat, Poultry, and Game Sausages (PDF)