Come harvest time, let's say I end up with more berries and cherries that I know what to do with, and more than I could hope to give away.
My mother always used to can things, but for some reason I HATE canning, plus I understand it cooks away a lot of the nutritional value. I do still love canned cucumbers, though.
A friend lent me a copy of Sandor Katz's book on fermentation, and it has me excited to ferment anything and everything. Can I ferment all my fruit if I don't want to crush it and make it into fruit wine? Is there a way to ferment it so that it doesn't become very alcoholic?