Publications: Pickle & Ferment

This collection of documents from University Extension offices nationwide provides information on and examples of pickling and fermenting fruits and vegetables. Note that some documents only refer to using a boiling water canner (aka water bath canner), but you may also use an atmospheric steam canner to can high acid foods such as fruits, pickled products, as well as jams and jellies.

Research on food preservation is ongoing – recommendations may have changed since the release of some documents. Please refer to the National Center for Home Food Preservation for the most current recommendations.

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Overview

Advice about Vinegar, Penn State University Extension, Articles, 2020
Analyzing Pickle Recipes, Oregon State University Extension Service, SP 50-464, 2014
Canning Pickles and Sauerkraut, Montana State University Extension, MT200902HR, 2017
Common Pickle Problems, Clemson University Cooperative Extension, Fact Sheet HGIC 3101, 2000
Complete Guide to Home Canning: Guide 6, Preparing and Canning Fermented Foods and Pickled Vegetables, United States Department of Agriculture, 2015
Food Preservation Without Sugar or Salt, Colorado State University Extension, Fact Sheet 9.302, 2012
Food Safety & Preservation: Herbs and Vegetables in Oil, Oregon State University Extension Service, SP 50-701, 2015
Getting Crisp Home Pickled Vegetables, Utah State University Cooperative Extension, Publication FN/Food Preservation/2006-02, 2006
Ingredients Used in Home Food Preservation, Penn State University Extension, Code EE0164, 2019
Making Garlic - and Herb - Infused Oils at Home, Pacific Northwest Extension, PNW 664, 2014
Pickle Basics, Clemson University Cooperative Extension, Fact Sheet HGIC 3100, 2012
Pickling & Fermenting, North Carolina State University Extension

Fermenting

Safely Fermenting Food at Home, Kansas State University Research and Extension and University of Missouri Extension, 2015
Vegetable Fermentation Safety Tips, North Carolina State University Extension
Home Food Fermentation, North Carolina State University Extension
Fermentation Troubleshooting Quick Guide, North Carolina State University Extension
Troubleshooting Pickling and Fermentation Problems, North Carolina State University Extension
Troubleshooting Fermented Pickles, North Carolina State University Extension

Pickles & Sauerkraut

Dill Pickles & Sauerkraut, Clemson University Cooperative Extension, Fact Sheet HGIC 3380, 2002
How to Make Sauerkraut, Penn State University Extension, Articles, 2019
Make Your Own Sauerkraut, University of Wisconsin Extension Cooperative Extension, B2087, 1994
Sauerkraut: From Garden to Table, North Dakota State University Extension Service, FN 433, 2016
Sauerkraut: Problems and Solutions, Oregon State University Extension Service, SP 50-745, 2013
Sauerkraut, Penn State University Extension, Code UK133, 2019
Sauerkraut, Purdue University Extension, HHS-817-W, 2015
Understanding and Making Sauerkraut, Colorado State University Extension
Want to Ferment Vegetables? Start with Sauerkraut, Clemson University Cooperative Extension

Kimchi & Kombucha

Understanding and Making Kimchi, Colorado State University Extension
Understanding and Making Kombucha, Colorado State University Extension
Kimchi - An Introduction, Clemson University Cooperative Extension, Hot Topic, 2018
Kombucha!, University of Wyoming College of Agriculture and Natural Resources Extension, 2018

Dairy

Making Homemade Cheese, New Mexico State University, E216, 2022
Fresh Cheese Made Safely, Pacific Northwest Extension, PNW539, 2019
Making Fresh Mozzarella, University of Alaska Fairbanks, FNH-00063, 2015
Queso Fresco, Oregon State University, 2002
Troubleshooting Yogurt, North Carolina State University Extension
Making Yogurt at Home, University of Alaska Fairbanks, FNH-0062, 2020
Yogurt Made Simple, Washington State University Extension, FS173E, 2015
Understanding and Making Kefir (milk-based), Colorado State University Extension, 2022

Sourdough

Sourdough Starter, Colorado State University
Sourdough: University of Alaska, FNH-00061

Vinegars & Oils

Flavored Vinegars, Clemson University Cooperative Extension, Fact Sheet HGIC 3470, 2019
Flavored Vinegars, Oregon State University Extension Service, SP 50-736, 2018
How to Safely Make Infused Oils, Penn State University Extension, Articles, 2019
Processing Edible Oils, Penn State University Extension, Articles, 2019
Herb Infused Oils, Clemson University Cooperative Extension, Fact Sheet HGIC 3471, 2017
Making Garlic - and Herb - Infused Oils at Home, Pacific Northwest Extension, PNW 664, 2014

Pickling

Asparagus: Canning, Freezing, Pickling, Penn State University Extension, Articles, 2019
Pickling Asparagus, Washington State University Clark County Extension
Beans, Kansas State Research and Extension, MF 1179, 2015
Canning: Pickles, Iowa State University Extension and Outreach, PM 1368, 2014
Colorful Pickles, UC Master Food Preservers, 2019
Sweet Corn, Kansas State Research and Extension, MF 1183, 2015
Crispy Pickles, Penn State University Extension, Articles, 2019
Cucumbers, Kansas State Research and Extension, MF 1184, 2015
Fruit Pickles and Chutney, Oregon State University Extension Service, SP 50-757, 2017
Fruit Relishes, Penn State University Extension, Articles, 2018
Homemade Pickles & Relishes, University of Wisconsin Extension Cooperative Extension, B2267, 2008
How to Pickle, University of Missouri Extension
How to Preserve Green and Yellow Beans, Penn State University Extension, Articles, 2019
Low Salt Pickles, Oregon State University Extension Service, SP 50-533, 2013
Making Pickles, Colorado State University Extension, Fact Sheet 9.304, 2011
Making Pickled Products, North Dakota State University Extension Service, FN 189, 2019
Preserving Mushrooms, Oregon State University Extension Service, SP 50-919, 2013
Olives: Safe Methods for Home Pickling, University of California Agriculture and Natural Resources, Publication 8267, 2007
Peppers, Penn State University Extension, Code UK128, 2019
Peppers, Kansas State Research and Extension, MF 1186, 2015
Pepper Basics, Clemson University Cooperative Extension, Fact Sheet HGIC 3440, 1999
Hot Peppers - Preserving the Heat!, Penn State University Extension, Articles, 2019
Making Pickled Peppers, Colorado State University Extension, Fact Sheet 9.314, 2012
Pickled Peppers, Clemson University Cooperative Extension, Fact Sheet HGIC 3535, 2005
Preserving Those Colorful Garden Peppers, Penn State University Extension, Articles, 2018
Pickles and Relishes: Problems and Solutions, Oregon State University Extension Service, SP 50-744, 2017
Pickled Eggs, Washington State University, EB1104,
Pickling Fish and Other Aquatic Foods for Home Use, Pacific Northwest Extension, PNW0183, 2009
Pickled Products, University of Georgia Extension, 2017
Quick Process Pickles, Penn State University Extension, Code 123, 2019
Quick Process Pickles, Purdue University Extension, HHS-816-W, 2015
Red Beets, Penn State University Extension, Articles, 2019
Canning Relishes, University of Georgia Extension, 2015
Root Vegetables - Beets, Carrots, Turnips, and Rutabagas, Penn State University Extension, Code EE0206, 2018
Squash and Pumpkin, Penn State University Extension, Code EE0315, 2019
Vegetables, Kansas State Research and Extension, MF 1181, 2015
Pickling Vegetables, Pacific Northwest Extension, PNW 355, 2015
Zucchini, Penn State University Extension, Articles, 2018