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.
Click on the topics or scroll down to see the collection of publications on the following topics: General Overview, Pickling, Fermenting, Fermenting Pickles & Sauerkraut, Fermenting Kimchi & Kombucha, Fermenting Dairy, Fermenting Sourdough, Vinegars & Oils.
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General 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
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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
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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
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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
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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
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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
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Sourdough
- Sourdough Starter, Colorado State University
- Sourdough: University of Alaska, FNH-00061
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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
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