UC Master Food Preserver 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.

 

Click on the topics or scroll down to see the collection of publications on the following topics: Overview, Pickling, Fermenting, Vinegars & Oils.

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Overview

 

Pickling

Cucumbers
Other Fruits and Vegetables
Proteins

 

Fermenting

Pickles & Sauerkraut
Kimchi & Kombucha
Dairy
Sourdough

 

Vinegars & Oils


Source URL: https://ccfruitandnuts.ucanr.edu/statewide-program/uc-master-food-preserver-program/uc-master-food-preserver-publications-pickle