Subscribe on iTunes | SoundCloud
Episode Transcription
From Washington State University Extension, I’m Susie Craig.
Are you fermenting fresh vegetables this summer? Follow these steps keeping food safety in mind. Locate food grade containers. A 1-gallon stone crock holds 5 pounds of fresh vegetables. Stone crocks are ideal, however food-grade plastic and glass containers may be used. If your plastic container is not food grade, line it with a food grade plastic bag such as freezer bags sold for turkeys.
Use research-based, tested recipes from the National Center for Home Food Preservation. Wash and rinse equipment with very hot water. Follow recipe directions for brine, add fresh vegetables and cover with a glass or ceramic plate. Weight down with sealed, water filled quart glass jars and cover with a clean, heavy towel.
I’m Susie Craig from Food Safety in a Minute.
Resources
National Center for Home Food Preservation – Homepage. Accessed online 5-19-22.
Suitable Containers, Covers, and Weight for Fermenting. National Center for Home Food Preservation.
Accessed online 5-19-22.