Home Pickling: Food Safety first

USDA

The United States Department of Agriculture publishes a "Complete Guide to Home Canning". Guide 6, Preparing and Canning Fermented Foods and Pickled Vegetables (PDF) is a 24 page document presenting 27 basic recipes with an eye on methods and ingredients for food safety.


The National Center for Home Food Preservation has turned the above PDF file into an easy to navigate web site.

North Dakota State University

Pat Beck of North Dakota State University compiled a 12 page guide Home Canning Low-Acid Vegetables featuring 16 recipes and an extensive table listing cooking times for various vegetables and jar sizes.