Food Preservation season is here! The most important thing that you can do at the start of the season is to seek out researched scientifically tested recipes and review food safety recommendations.

It’s not like store-bought pickles are expensive, but it’s kind of fun to pickle your own produce. It’s also pretty easy, especially if you have some leftover pickle juice on hand from an empty jar.

Don’t throw away the pickle jar just because the pickles have been consumed! There is a lot of goodness in the brine just waiting to be used elsewhere in your kitchen. Whether you prefer spicy, dill ...

To sterilize and seal jars for canning: Unscrew the ring bands from the canning jars, remove the lids and wash both thoroughly with soap and hot water. Arrange the jars in a large pot or baking pan ...

– leftover pickle juice in a jar – veggies you want to pickle (daikon, other radish or garlic work great) Wash your veggies thoroughly and chop them up. Pop your chopped up veggies in your leftover ...

According to Lao, “Just about any vegetable can be fermented in paocai brine. The flavor of lacto-fermented pickles is more ...