Safe Preserving: Time to Make Pickles

The garden is ready, time to make pickles! Many vegetables can be pickled, with flavorful results. And pickling low-acid vegetables like green beans and cucumbers allow these products to be canned quickly and easily in a boiling water orĀ  steam canner. Pickling may seem to be a rather mysterious process, with complex steps and unusual […]

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Safe Preserving: Safe Changes when Making Pickles and Relishes

The safety of the food that you preserve is important to you. The University of Wisconsin-Extension supports using up-to-date, research-tested recipes so that you know that the food that you preserve is both safe and high in quality. Here are a few quick tips on changes and substitutions that will keep your home preserved pickles […]

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Safe Preserving: Tips for Safe Sauerkraut and Genuine Dills

Sauerkraut and genuine dill pickles are fermented products. Natural fermentation is one of the oldest means of food preservation. In a natural fermentation reaction we select for native microflora to accomplish the fermentation, there is no added starter culture. The natural bacteria feed off sugars drawn from the cabbage or cukes and produce acid. Acid […]

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Safe Preserving: Fermented Foods

There has been an explosion of different kinds of fermented products in the marketplace. Foods such as sauerkraut, kimchee, kombucha and yogurts of all kinds are increasingly found at farmers’ markets and retail stores. Some of these products may be safely made at home, while others can not. Fermentation. Fermented products are preserved by the […]

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