For most chefs, knowledge of the stillroom and the techniques involved in pickling and canning are mysteries. The skills required to achieve pickled and canned preserved products are not complicated, are very historic and should not be lost in our professional kitchens. Historically, the bounty of the harvest was captured in brines,cans and jars and if it was not, well , a good part of it was lost.

Preparation of these types of items will increase your culinary knowledge and appreciation of another root of our craft. Creative and thoughtful combinations well presented in glass jars of various sizes make unrivaled decorations for buffets and restaurant waiting rooms. If you have a retail outlet in your operation, they provide an opportunity for signature products.

The reasons are many for engaging yourself in this part of our craft and I encourage you to familiarize yourselves with it. It is in the hope that some of you will start to pickle and can/jar your own items that this web resource document is created.