Let's Preserve

Pickles, relishes and fermented foods are easy to make and can, however, it's important that appropriate procedures be following to provide a safe food product. Topics include:
Fermented pickles;
Fresh-pack or quick pickles;
Cucumber selection for pickles;
Cabbage selection for sauerkraut;
Ingredients;
Firming agents;
Boiling water bath processing;
Nebraska altitude and recommended processing changes;
Suitable containers, covers and weights for fermenting food;
Recipes; and
Recommended Process times for nonfermented, sweet and reduced sodium pickles in a boiling water canner.