Fermentation is the process where microorganisms are encouraged to grow in foods producing desirable changes in flavor, texture and appearance. The process for vegetables begins with a salt solution and takes 2 to 7 weeks.
The finished product has a pH of 4.6 or lower, which allows the food to be processed safely in a boiling water canner or steam canner. Canning makes them shelf stable for long-term storage. Fermented foods may also be stored in the refrigerator.
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- Fermented Pickles/Sauerkraut
- Boiling Water Canning
- Low-Temperature Pasteurization
- Steam Canning (PDF)