Center for Preserving Food
Guides to Canning, Pickling, Freezing, Drying, Fermenting, & More
Welcome to our Beginner Guides to Home Food Preservation! To make it simpler for you, we’ve ordered our guides from easiest to hardest!
Find step-by-step guides on freezing vegetables, making quick refrigerator pickles and fruit jams, drying herbs and produce, water-bath canning, canning jams and jellies, pressure canning, fermenting, and preserving.
NOTE: These guides were updated and fact-checked by Christina Ferroli, PhD, RDN, FAND to adhere to the latest and highest safety and quality measures to deliver on the trust and reputation of The Old Farmer’s Almanac.
Introduction to Preserving
Freezing
Frozen Food Storage Chart, Plus Handy Tips for Freezing Meat, Cheese, and Produce
Freezing Spinach, Swiss Chard, and Beet Greens
Making Quick Pickles
Making Quick Jams: Refrigerator or Freezer Jam
Vinegars
Water-Bath Canning
How to Can Tomatoes
How to Can Pickles
Learn All About Quick Pickling and Water-Bath Pickling
How to Can Jam and Jelly
Pressure Canning
Drying
Salting and Brining
Fermenting
A Recipe for Fruit Kvass. An easy, delicious, fermented fruit drink!
Learn to make this tangy, fermented drink with our simple recipe!
