For pickles, fermentation was the primary means of preservation until the 1940s, when direct acidification and pasteurization of cucumber pickles was introduced. — The Art of Fermentation Store bought pickles may taste good but to render them shelf-stable, food manufacturers pasteurize the cucumbers in vinegar. On the plus side, they last forever. On the down […]
Jump to the webinar info I moved this past weekend to a different unit in my intentional community and I have so much more light in my kitchen that I decided to schedule two more webinars. The lighting in my previous abode had made recording these problematic. This is much brighter!