Revised July 1990. A newer revision exists. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Pickling is one of the oldest methods of food preservation. The Chinese
were fermenting vegetables as early as the third century B.C. By the first century A.D., Romans also were pickling. Pickled products appeared in America, too. The pickle barrel was common during the colonial days. Pickles even became part...
Smoked fish is considered a delicacy in the Pacific Northwest. Whether caught or purchased, fish can be smoked successfully at home. Once smoked, fish has a short shelf life. Even refrigeration won’t guarantee that smoked fish will stay safe to eat. The bacteria that cause botulism food poisoning could start...
Freezing is one of the simplest and least time consuming methods of food preservation. For best quality, it is important to follow directions carefully. Color, flavor, and nutritive value can be affected by freshness of the produce selected, method of preparation and packaging, and conditions of freezing.