The University of Minnesota Extension hosts Food Safety Foundations webinar series. In this video, learn how to safely pickle produce for sale or home use. This webinar explains the components of pickled produce and their roles in ensuring product safety, how to can and process the jars of food using a boiling water bath canner, and how to test the jar seals for safety. Additionally, for those wanting to develop their own recipes, learn the considerations needed in recipes (amount of acid, pack style and processing time) and the importance of testing personal recipes for safety.
