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Preserving the Bounty: Canning, Pickling and Fermenting

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Are too many plums falling from a local tree? Beans gone wild in the garden? Or maybe you just crave the perfect pickle or can’t stand the idea of only tasting cherries a few weeks a year. It may be time to dive into canning, fermenting, pickling and preserving. Urban hipsters may be fueling the trend the past few years, setting sauerkraut bubbling in vats all over San Francisco kitchen counters, but preserving food goes way back. You may even want to try Nostrodamus’ recipe for quince jelly. We talk with experts about preserving food, share recipes and techniques, and take your questions.

Recipes from Karen Solomon and Kevin West


Kevin West, author of "Saving the Season: A Cook's Guide to Home Canning, Pickling, and Preserving" published by Knopf

Alex Hozven, owner of Cultured Pickle Shop in Berkeley

Karen Solomon, author of "Jam It, Pickle It, Cure It," and several ebooks on Asian Pickles


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