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Learn how to ferment vegetables safely with the right salt ratio, clean equipment, temperature control, and signs of successful fermentation.

Learn why altitude changes canning safety, how to adjust pressure and processing times, and what to do at different elevations.

Learn what kahm yeast is, how to identify it, whether it is safe, and how to prevent it in ferments and homemade foods.

Learn the most effective ways to prevent mold during fermentation with simple sanitation, salt, temperature, and air-exclusion practices.

Learn the practical differences between raw pack and hot pack canning, including when each method works best and how to improve safety and quality.

Learn why pickles get soft, what causes loss of crunch, and how to prevent or fix soft pickles in canning and refrigeration.