UC Master Food Preserver Publications: Fermenting
This collection of documents from University Extension offices nationwide provides information on and examples of fermenting fruits, vegetables, dairy, and more. 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.
Topics on this page:
Overview
- Complete Guide to Home Canning: Guide 6, Preparing and Canning Fermented Foods and Pickled Vegetables, United States Department of Agriculture, 2015
- Pickling & Fermenting, North Carolina State University Extension
- 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
Fermenting
Pickles & Sauerkraut
- Dill Pickles & Sauerkraut, Clemson University Cooperative Extension, Fact Sheet HGIC 3380, 2002
- Sauerkraut, University of Alaska Fairbanks, FNH-00170, 2022
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, 2020
- Sourdough: University of Alaska, FNH-00061, 2022
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