Home Food Preservation: Pickling

Pickles by Andy Hirneisen
Andy Hirneisen, Penn State University

In recent years, there has been increasing interest in home food preservation. Canning, in the form of pickling, is a great way to enjoy seasonal foods all year long. While this method of home food preservation has existed for centuries, we have learned much about the science behind this practice in recent years. Home Food Preservation: Pickling will explain the scientific reasoning behind today’s recommended methods for making and processing pickled products while dispelling food preservation myths and unsafe practices of the past.

  • When

  • Thu., Mar. 15, 2018
    (1:00 PM - 3:30 PM)

  • Where

  • Cumberland County Service Center
    301 Allen Rd.
    Carlisle, PA 17013

This workshop will review the following:

  • The basics of water bath and atmospheric steam canning for processing pickled products, which include pickles, other vegetables, fruits and relishes.
  • The important role acid plays in canning pickled products.
  • Use of optional ingredients.
  • Refrigerator pickles.
  • Fermented pickles.

 

 

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