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.
Overview
- Complete Guide to Home Canning: Guide 6, Preparing and Canning Fermented Foods and Pickled Vegetables(PDF, 3.03MB), United States Department of Agriculture, 2015
- How to Make Fermented Pickles, North Carolina State University Extension, 2020
- Making Safe Fermented Foods and Beverages, Virginia Cooperative Extension, 2022
Fermenting
Pickles & Sauerkraut
- Fermentation- Sauerkraut and Pickles, Penn State Extension, 2023
- Canning Pickles and Sauerkraut, Montana State University Extension, 2017
- Sauerkraut, University of Alaska Fairbanks, 2022
Kimchi & Kombucha
- Understanding and Making Kimchi, Colorado State University Extension, 2025
- Understanding and Making Kombucha, Colorado State University Extension, 2025
Dairy
- Making Homemade Cheese, New Mexico State University, 2022
- Fresh Cheese Made Safely(PDF, 855 KB), Pacific Northwest Extension, 2019
- Making Fresh Mozzarella, University of Alaska Fairbanks, 2024
- Making Yogurt at Home, University of Alaska Fairbanks, 2024
- Understanding and Making Kefir (milk-based), Colorado State University Extension, 2025
Sourdough
- Sourdough, University of Alaska Fairbanks, 2024