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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.

Topic:Food Preservation
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