Bullwhip Kelp Sweet Pickles — UAF Extension
Make UAF Extension bullwhip kelp sweet pickles with 5% vinegar, the published sweet-pickle formula, pint jars, and boiling-water processing.
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A lab-tested, USDA-aligned publisher.
Bullwhip Kelp Dill Pickles — UAF Extension
Make UAF Extension bullwhip kelp dill pickles with 5% vinegar, the published brine proportions, pint jars, and boiling-water processing.
Rhubarb Onion Spicy Sauce — UAF Extension
Make UAF Extension rhubarb onion spicy sauce using the published rhubarb, vinegar, onion, spice, and boiling-water canning formula.
Rhubarb Pineapple Conserve — UAF Extension
Make UAF Extension rhubarb pineapple conserve with rhubarb, pineapple, citrus, sugar, and the published boiling-water canning method.
Rhubarb Berry Conserve — UAF Extension
Make UAF Extension rhubarb berry conserve using the published fruit proportions and boiling-water canning directions.
Currant Preserves — UAF Extension
Make UAF Extension currant preserves using the published ingredient proportions and boiling-water canning directions.
Apricot Rhubarb Conserve — UAF Extension
Make UAF Extension apricot rhubarb conserve with dried apricots, rhubarb, citrus, sugar, and the published boiling-water canning method.
Apple Rhubarb Marmalade — UAF Extension
Make UAF Extension apple rhubarb marmalade using the published fruit-and-sugar formula and boiling-water canning directions.
Sauerkraut — NCHFP
Make traditional NCHFP sauerkraut with the tested cabbage-to-salt ratio, controlled fermentation temperatures, 1/2-inch headspace, and altitude-adjusted boiling-water processing.
Reduced-Sodium Sliced Sweet Pickles: Tested NCHFP Recipe
Make tested NCHFP reduced-sodium sliced sweet pickles in pint jars with two distinct 5% vinegar mixtures, 1/2-inch headspace, and altitude-adjusted boiling-water processing.
Pork Strips, Cubes or Chunks — NCHFP
Tested NCHFP pressure-canning directions for pork strips, cubes, or chunks.