Winter Preservation Techniques for Chefs
Chefs are using canning and fermenting to preserve seasonal harvests.
Serving seasonal foods from nearby farms comes with all sorts of benefits, but there’s a drawback for restaurants located in a cold-weather region. To counter the ebb and flow of produce across growing seasons, more and more chefs these days are doing what home cooks and farmers have done for years: turning to sauce-making, freezing, pickling, and canning to preserve the peak of local spring, summer, and early fall harvests. Even fermenting—once shunned by local health departments—has become a regular go-to technique for chefs looking to retain a taste of