The Science, Art and Lore of Pickling and Preservation, March 17

The Science, Art and Lore of Pickling and Preservation with Dr. Judith Sumner
Strawbery Banke Museum
Stoodley’s Tavern, 17 Hancock St, Portsmouth, NH
Sunday, March 17, 2013
10am – 12pm

Food preservation can be a challenge, and before refrigeration, pickling was an essential strategy for safe food storage. In this illustrated talk and demonstration, participants will investigate the anti-microbial properties of herbs and spices, as well as the wide range of foods that can be pickled.  Lastly, we will examine modern pickling recipes and methods (and the science behind them), ranging from fresh pack dill pickles in crocks to bread and butter pickles processed in a hot water bath, and enjoy a tasting of pickle recipes and analysis of recipes from various historic sources.

Dr. Sumner, professor botany and author of “American Household Botany” and “A Natural History of Medicinal Plants” specializes in ethnobotany, foodways and historic cookery. She will examine the history of pickling with “receipts” gathered from early New England cookbooks, including the use of cider vinegar and the combination of various pickling herbs and spices.

$25/20 for members. Space is limited. RSVP to horticulture@strawberybanke.org  to reserve a place.

For more information: www.strawberybanke.org

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