Winter Preservation Techniques for Chefs

December 26, 2016

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