Knowing how to safely pickle foods is one of the foundation skills used by home canners worldwide. In today’s episode we are joined by Roxie Dinstel from the Cooperative Extension Service at the University of Alaska Fairbanks. Roxie happens to be the creator of one of the three must-have canning resources I talked about in Episode 31, Three Must-Haves for Home Canners.

Seasonal canners will benefit by refreshing themselves on techniques, concepts, and processes that form the foundation to safe home canning. Those new to home canning will find trusted places to learn and get started.

John’s Must-Have Resources Mentioned in Today’s Show

Blue Book Guide to Preserving (Amazon affilate link)

The National Center for Home Food Preservation – Includes Complete Guide to Home Canning, 2009 revision. Free!

University of Alaska Fairbanks Extension Service – Takes you to a phenomenal series of web-based learning modules. Very well done. Free!

Things we Talk about in Today’s Show

So Easy to Preserve – What can I can?
Does it matter what kind of vinegar I use in my home canning?
The difference in salts.
Canning pickles, salsas, vegetables.
Ideas for the novice to start pickling.
Ways the experienced canner can get creative with pickling.
Pickling meats, eggs, and fish.

Links Mentioned in Today’s Show (Affiliate links)—

Hilton Hotels – My favorite hotel chain.

Canner I use:

CS-036: Pickled Foods | Interview with Expert from University of Alaska

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