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Pickles and Relishes: Problems and Solutions (SP 50-744)

Did your homemade pickles not turn out as you expected? Are your pickles hollow, off-color, shriveled, or soft and slippery? Here's a look at common pickling problems, their probable causes and how to fix them.

Nellie Oehler | Jan 2017 | Article Peer reviewed (Gray level)

Fruit Pickles and Chutney (SP 50-757)

Fruit pickles and chutneys are both delicious condiments for meat, poultry, fish and sandwiches, and can be easily made and canned at home. They both bring sweet, sour and spicy components to whatever they touch.

Nellie Oehler | Jan 2017 | Article Peer reviewed (Gray level)

Preserving Corn (SP 50-443)

Fresh corn is best eaten as soon as possible after it's picked to savor its sweet flavor. Of course, that's not always possible, so preserving it is often the way to go. Corn can be canned, frozen, dried or pickled.

Nellie Oehler | Sep 2016 | Article Peer reviewed (Gray level)

Yogurt Made Simple - FS173E

Publication provides information on how to make yogurt at home.

Nov 2015 | Online resource

Can I safely add cilantro to my canned salsa?

Q: I found the recent online guide and recipes for salsa. The instructions say not to alter the fresh herbs, only dried ones. I prefer more cilantro in my salsa than the recipe shows. Do you have any recommendations on where I might find a tested recipe with cilantro? Also, must I use canning salt?

A: View answer | View all featured questions

Preserving Cherries (SP 50-883)

Fresh cherries have been eaten since prehistoric times. Today, preserving them allows their flavor to be enjoyed beyond their all-too-short season. Here's a guide to canning, freezing and drying sweet and sour varieties.

Nellie Oehler | Jul 2015 | Article Peer reviewed (Gray level)

Preserving Rhubarb (SP 50-882)

Rhubarb — that tart, reddish vegetable that's used like a fruit — is most often found in pies and sauces but is quite versatile. It can be canned, frozen, dried and made into jams, chutney, relish and fruit leather.

Nellie Oehler | Jun 2015 | Article Peer reviewed (Gray level)

Preserving Garlic (SP 50-645)

Garlic flourishes in the Northwest and takes well to storage and preservation. It can be stored in a cool, dry place for months or preserved by freezing, drying, pickling or storing in wine or oil.

Nellie Oehler | Feb 2015 | Article Peer reviewed (Gray level)

Preserving Foods: Green, Italian or Wax Beans (SP 50-445)

Green beans are often a family favorite. For consumption year-round, they can be preserved by canning, freezing, drying and pickling. For best results, select young, tender beans that are free from blemishes.