Fermentation Resources
For specific questions, please contact your local food science or home economics extension agent.
Fermenting
Guide E-318: Preparing and Canning Pickled and Fermented Foods at Home
For those familiar with basic canning requirements. Sections include: Ingredients (Fruits & Vegetables); Pickling and Canning Equipment List; General Canning Procedures; Steps for Successful Boiling-Water Canning, as well as Fermented, Refrigerator, and Fresh Pack Recipes; Fruit Pickle and Relish Recipes. Also covers Causes of Poor-Quality Pickles and of Spoilage in Sauerkraut, to aid in troubleshooting pickling failures.
Cheesemaking
Guide E-216: Making Homemade Cheese
Discusses cheesemaking techniques and qualities of various cheeses for consumption. Home cheesemakers will find information on Food Safety Concerns (Sanitation, Bleach-water, Pasteurization of Raw Milk, Selecting Milk and Cultured Products), Equipment for Making Soft Cheese, as well as Recipes with and without using rennet.