Preparing and Canning Fermented Foods and Pickled Vegetables
United States of Agriculture Selection of Fresh Cucumbers Quantity: An average of 14 pounds is needed per canner load of 7 quarts; an…
fermented foods
Guide 6, Preparing and Canning Fermented Foods and Pickled Vegetables
This electronic version of the USDA Complete Guide to Home Canning was created by Utah State University Extension and reviewed by Charlotte Brennand,…
Traditional Fermented Food and Beverages for Improved Livelihoods
Elaine Marshall and Danilo Mejia The purpose of the FAO Diversification booklets is to raise awareness and provide decision support information about opportunities…