Canning Pickles & Fermented Foods


Pickles and Fermented Foods (includes pickles, sauerkraut, pickled vegetables)

varieties of canned pickles, vegetables and fruits (Photo source: National Center for Home Food Preservation)

New to canning or need a refresher course? Check our general canning information page.

How long do you need to process pickles? Why are you having problems canning pickles? Find the answers to these and more questions here.

University of Nebraska-Lincoln Extension Canning Pickles & Fermented Foods Publications

  • Let's Preserve: Fermented and Pickled Foods
    UNL Extension EC 443 (15 pg. brochure). Procedures for safely preparing and preserving pickles, including fermented pickles and fresh-pack or quick pickles; includes recommended processing times and recipes for a variety of products. Questions or comments about this brochure? Contact author Julie Albrecht, PhD, RD
     
  • Canning Cucumbers (pickles)
    Brief, 2-sided brochure including sweet and dill pickle recipes from Buy Fresh, Buy Local® Nebraska and UNL Extension. Questions or comments about this brochure? Contact author Julie Albrecht, PhD, RD
     
  • Canning Beets (pickled)
    Brief, 2-sided brochure including pickle recipes and freezing instructions from Buy Fresh, Buy Local® Nebraska and UNL Extension. Questions or comments about this brochure? Contact author Julie Albrecht, PhD, RD
     
  • Canning Carrots (pickled or fresh)
    Brief, 2-sided brochure including pickle recipe from Buy Fresh, Buy Local® Nebraska and UNL Extension. Questions or comments about this brochure? Contact author Julie Albrecht, PhD, RD
     
  • Sauerkraut  (fermented)
    Brief, 2-sided brochure including canning instructions from Buy Fresh, Buy Local® Nebraska and UNL Extension. Questions or comments about this brochure? Contact author Julie Albrecht, PhD, RD

Additional Canning Pickles & Fermented Foods Publications from Other Sources

National Center for Home Food Preservation (NCHFP)

Following are some more canning resources you may find helpful.

NCHFP offers individual recipe sheets for a variety of foods plus answers to many common canning questions.

USDA Complete Guide to Home Canning, 2009 revision
Penn State Canning Series

These 2 to 6 page flyers give basic directions for canning pickles plus a few commonly requested recipes.

 

(Use of commercial and trade names does not imply approval or constitute endorsement by the University of Nebraska-Lincoln Extension. Nor is criticism implied of products not mentioned.)


Quick Links to Canning, Freezing & Drying Sections

Canning

  1. Fruits (includes canned pie fillings)
  2. Tomatoes and Tomato Products (includes Salsa)
  3. Vegetables (includes soups)
  4. Meat, Poultry and Seafood
  5. Jams and Jellies
  6. Pickles and Fermented Products
  7. General Canning information / What You Need to Know before You Begin Canning
  8. Frequently Asked Canning Questions (includes troubleshooting problems with canned foods)
  9. Altitude / Elevation information
  10. Unsafe Canning Practices
  11. Contacting Companies about Specific Products and Equipment
  12. Sources of Canning Supplies (such as ClearJel®, canning equipment, etc.)

Freezing

Drying

Other

▸Email contact for Home Food Preservation webpages: Carol Larvick