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Title: | Food Safety and Preservation: Low Salt Pickles | | Producer: | Oregon State University Extension Service | | Description: | Identifies two types of pickling processes known as brined or fermented and fresh pack or quick. Details about these processes as well as recipes on zucchini mustard pickles, reduced sodium sweet pickles, salt-free zucchini dills and low salt kosher dills.
By viewing the comprehensive website, you can find more information on canning and pickling products such as fish, fruit and jellies. Click to Visit Comprehensive Website. | | Audience: | Consumers | | Format/Pub. Year: | Fact Sheets (2013) | | Other Format: | Recipes (2013) | | Contact Information: | | | Oregon State University Extension Service
Oregon State University
122 Milam Hall
Corvallis, OR 97330
| | Telephone: | 541.737-4264 | | Fax: | 541.737-0999 | | Cost: | Free | | Avail. Online: | http://extension.oregonstate.edu/fch/sites/default/files/document
s/sp_50_533_lowsaltpickles.pdf |
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Last Modified: May 21, 2013
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