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Food Preservation Basics

Program Contact: Paisley Gallagher, Food Access Program Coordinator
(360) 228-7302 •

Food preservation is the art and science of creating conditions wherein food lasts longer than a few days or weeks after harvest. These technologies inhibit or prevent the growth of unwanted bacteria, fungi, or yeasts that cause spoilage or disease. They also prevent oxidation of fats which lead to unwanted biochemicals that wreck the flavors of foods. If you’ve ever tasted rancid butter, you know that you never want to taste that again!

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