{"id":454,"date":"2017-03-02T22:06:13","date_gmt":"2017-03-02T22:06:13","guid":{"rendered":"http:\/\/extension.wsu.edu\/foodsafety\/?page_id=454"},"modified":"2024-09-04T11:45:07","modified_gmt":"2024-09-04T18:45:07","slug":"food-preservation-other-methods","status":"publish","type":"page","link":"https:\/\/extension.wsu.edu\/foodsafety\/food-preservation-other-methods\/","title":{"rendered":"Food Preservation&#8211; Other Methods"},"content":{"rendered":"\n<p>This page is dedicated to more &#8220;involved&#8221; 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 &#8220;just&#8221; drying, or canning such as making fruit-leather, freezer-jam, and much more.<\/p>\n\n\n\n<p>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 <a href=\"https:\/\/www.youtube.com\/watch?v=lC5-eQ8a2Vk\">food preservation questions<\/a>.<\/p>\n\n\n\n<ul class=\" wsu-list--columns-2\">\n<li><a href=\"https:\/\/wpcdn.web.wsu.edu\/extension\/uploads\/sites\/45\/2017\/03\/FruitLeathers1.pdf\">Fruit Leathers (PDF)<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/wpcdn.web.wsu.edu\/extension\/uploads\/sites\/45\/2017\/03\/Fresh-Cheese-Made-Safely-PNW0539.pdf\">Fresh Cheese Made Safely (PDF)<\/a><\/li>\n\n\n\n<li>Freezing Home Prepared Convenience Foods<\/li>\n\n\n\n<li>Freezing Fruit &amp; Vegetables <\/li>\n\n\n\n<li><a href=\"https:\/\/wpcdn.web.wsu.edu\/extension\/uploads\/sites\/45\/2017\/03\/PNW0586-Home-Freezing-of-Seafood.pdf\">Home Freezing of Seafood (PDF)<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/wpcdn.web.wsu.edu\/extension\/uploads\/sites\/45\/2017\/03\/Fish-Pickling-for-Home-Use-PNW0183.pdf\">Fish Pickling for Home Use (PDF)<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/wpcdn.web.wsu.edu\/extension\/uploads\/sites\/45\/2017\/03\/EB1104-Pickled-Eggs.pdf\">Pickled Eggs (PDF)<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/wpcdn.web.wsu.edu\/extension\/uploads\/sites\/45\/2017\/03\/PNW0355-Pickling-Vegetables.pdf\">Pickling Vegetables (PDF)<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/wpcdn.web.wsu.edu\/extension\/uploads\/sites\/45\/2017\/03\/PicklingAsparagus_Pickling.pdf\">Pickling Asparagus (PDF)<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/wpcdn.web.wsu.edu\/extension\/uploads\/sites\/45\/2017\/03\/PNW0183-Pickling-Fish-and-Other-Aquatic-Foods-for-Home-Use.pdf\">Pickling Fish and Other Aquatic Foods for Home Use (PDF)<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/wpcdn.web.wsu.edu\/extension\/uploads\/sites\/45\/2017\/03\/PNW0517-Big-Game-From-Hunt-To-Home.pdf\">Big Game From Hunt To Home (PDF)<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/wpcdn.web.wsu.edu\/extension\/uploads\/sites\/45\/2017\/03\/Homemade-Meat-Poultry-and-Game-Sausages-EB1661.pdf\">Homemade Meat, Poultry, and Game Sausages (PDF)<\/a><\/li>\n<\/ul>\n\n        <div id=\"cahnrs-back-to-top\" class=\"cahnrs-back-to-top\" hidden aria-hidden=\"true\">\n            <a id=\"cahnrs-back-to-top-btn\" class=\"cahnrs-back-to-top__btn\" href=\"#product-top\" aria-label=\"Back to top\">\n                <span class=\"cahnrs-back-to-top__icon\" aria-hidden=\"true\">\u2191<\/span>\n                <span class=\"cahnrs-back-to-top__label\">Back to top<\/span>\n            <\/a>\n        <\/div>","protected":false},"excerpt":{"rendered":"<p>This page is dedicated to more &#8220;involved&#8221; methods of food preservation such as fermentation. While contemporary foodstuffs like pickles and sauerkraut are now made using vinegar and salt, traditionally these [&hellip;]<\/p>\n","protected":false},"author":10,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_expiration_date":""},"categories":[],"tags":[],"_links":{"self":[{"href":"https:\/\/extension.wsu.edu\/foodsafety\/wp-json\/wp\/v2\/pages\/454"}],"collection":[{"href":"https:\/\/extension.wsu.edu\/foodsafety\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/extension.wsu.edu\/foodsafety\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/extension.wsu.edu\/foodsafety\/wp-json\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/extension.wsu.edu\/foodsafety\/wp-json\/wp\/v2\/comments?post=454"}],"version-history":[{"count":7,"href":"https:\/\/extension.wsu.edu\/foodsafety\/wp-json\/wp\/v2\/pages\/454\/revisions"}],"predecessor-version":[{"id":1884,"href":"https:\/\/extension.wsu.edu\/foodsafety\/wp-json\/wp\/v2\/pages\/454\/revisions\/1884"}],"wp:attachment":[{"href":"https:\/\/extension.wsu.edu\/foodsafety\/wp-json\/wp\/v2\/media?parent=454"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/extension.wsu.edu\/foodsafety\/wp-json\/wp\/v2\/categories?post=454"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/extension.wsu.edu\/foodsafety\/wp-json\/wp\/v2\/tags?post=454"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}