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.