Home Food Preservation: Fermented Pickles & Sauerkraut
When: Mon., Sep. 17, 2018 (6:00 PM - 8:00 PM)
Where: Penn State Extension Lebanon County
2120 Cornwall Rd.
Lebanon, Pennsylvania 17042
registration deadline: September 10, 2018
In recent years, there has been increasing interest in home food preservation. Fermenting pickles and sauerkraut 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 these practices in recent years. Home Food Preservation: Fermented Pickles & Sauerkraut will explain the scientific reasoning behind today’s recommended methods for fermenting and processing pickles and sauerkraut while dispelling food preservation myths and unsafe practices of the past.
This workshop will review the following:
- The basics of water bath and atmospheric steam canning for processing fermented products
- The important role acid plays in fermentation
- Use of optional ingredients
- Fermented pickles
Multiple Options Available
Elsa Sanchez, Ph.D., Kathy Kelley, Ph.D.