This collection of videos from University Extension offices nationwide cover the following topics: pickling and fermentation. Note that many videos only refer to using a boiling water canner (aka water bath canner), but you may also use an atmospheric steam canner to can pickles.
Research on food preservation is ongoing – recommendations may have changed since the release of some videos. Please refer to the National Center for Home Food Preservation for the most current recommendations.
Scroll down to see the collection of videos on the following topics: Pickling, Fermenting.
(Videos open in a new window)
Fermenting
- Home food fermentation and food safety (5:27 min.) - University of Minnesota Extension
- Making sauerkraut (38:03 min.) - University of Alaska Extension
- Making Kimchi (31:13 min.) - North Carolina Cooperative Extension
- Sauerkraut & Beyond: Food Fermentation 101 (1:05:38) - North Dakota State University Extension
- Fermenting Foods: Fill Your Pantry (50:23)
- Food Preservation @ Home: Fermentation (1:03:03 ) - South Dakota State University Extension
- Kombucha Tea - Fermented Foods Cooking Demo (16:08) - Cornell University
Pickling
- Make your own fresh-pack dill pickles (4:10 min.) - Ohio State University Extension
- Crunch time: pickling 101 (4:27 min.) - University of Minnesota Extension
- Water bath canning of sweet pickles (10:07 min.) - Ohio State University Extension
- RU Ready 2 Preserve? Pickles (47:25) - New Jersey Rutgers
- Pickling Foods: Fill Your Pantry (1:02:40) - University Illinois Extension
- Food Preservation @ Home: Pickling (1:09:06 ) - South Dakota State University Extension
- Homegrown | Fair Food at Home: Pickled Peaches (7:06 ) - North Carolina State University
- Homegrown | Make Your Own Fresh-Pack Dill Pickles, Debbie Stroud, Area Specialized Agent, NCSU (4:06 ) - North Carolina State University