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Coronavirus COVID-19

COVID-19 Advisory: WSU Extension is working to keep our communities safe. All Extension programming is being provided virtually, postponed, or canceled. Effective March 16, 2020, WSU Extension county offices and WSU Research & Extension Centers will be closed to the public. We are available via email, phone, and webconference.

Other Methods

Program Contact: Melissa Davis
(360) 867-2172 • melissa.davis2@wsu.edu

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.