10/2/2017. Fresh pack (quick process) Brined (fermented) Relishes. Fruit pickles. Use tender vegetables free of blemishes
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1 Food Preservation: Food In Preservation a Pickle Fresh pack (quick process) Brined (fermented) Relishes Fruit pickles Use tender vegetables free of blemishes Cucumbers Use varieties grown for pickling Avoid waxed cucumbers Pick early in the morning and use within 24 hours for best quality Use similar-sized cucumbers Remove blossom ends 1
2 Acid o Use vinegar with 5 percent acidity Salt o Use canning or pickling salt o Do not alter amount Sugar o Reduces shriveling Spices and herbs o Whole, fresh Water o Soft water best for brine Firming agents Soak cucumbers in ice water Four to five hours before pickling Commercial crisping agents e.g. Pickle Crisp Food-grade lime o Failure to remove all lime can lead to botulism! Alum o Can use in fermented cucumbers o Doesn t work with quick process pickles Pack room temperature product into hot jars Add 165 to 180 F liquid to filled jar Remove air bubbles, check headspace, wipe rims, adjust lids Process at 180 degrees for 30 minutes Must use thermometer to maintain correct water temp CAUTION: Do not use this treatment on reduced sodium pickles 2
3 Many are not heat stable Which can cause off flavors, bitter taste Do not provide preservative properties that sugar does Find tested recipe for using sugar substitutes Can use in fresh pack pickles May cause off flavors, bitter taste Do not use in brined pickles Salt cannot be left out of fermented pickles nor can reducedsodium salts be used Made by adding acid to the produce So stronger tart flavor Some recipes call for the produce to be soaked in a brine for several hours or overnight 3
4 Use stainless steel, aluminum, glass or unchipped enamelware for heating For short term soaks and liming stoneware, stainless steel, glass, unchipped enamelware DO NOT use copper, brass, galvanized metal, or leadglazed stoneware DO NOT use aluminum for soaks with lime Undergo a curing process for several weeks Bacteria produces acids necessary for fermentation Fermentation is the preservation process Bacteria also generates flavor Initial fermentation may be followed by the addition of additional acid for certain brined products 1 gallon container for each 5 pounds of vegetables being used Choose crocks, glass, food-grade plastic Plate or similar item Weight options to top plate, keeps produce submerged Glass jars filled with water Heavy weight storage bags filled with brine Clean towel 4
5 For each gallon of cucumbers Prepare cucumbers Place half of spices in bottom of container Add cucumbers and top with remaining spices Dissolve salt in vinegar and water, pour over cucumbers Top with heavy plate and weights until covered with 1 to 2 inches of brine Store in temperatures between 70 to 75 F for three to four weeks Check several times a week and promptly remove surface scum or mold Scum is yeast growth if it s not removed pickles will spoil Don t taste pickles until evenly colored (olive green) or evenly translucent CAUTION: Discard pickles if they are soft, slimy or have a disagreeable odor or slimy Heat brine slowly to boil and simmer 5 minutes, then filter through paper coffee filter for best results Pack pickles in jars and fill with hot brine Process 5
6 Work with 5 pounds of cabbage at a time Discard outer leaves Rinse, cut in quarters and remove cores Shred or slice thinly Place in fermenting container and add 3 tablespoons salt Mix thoroughly and pack tightly until salt draws out juices Repeat these steps until container is nearly full (below rim 4 to 5 inches) Juice should cover cabbage if not, add boiled and cooled brine (1½ tablespoons salt per quart of water) Store at 70 to 75 degrees F for three to four weeks Top with heavy plate and weight until covered with 1 to 2 inches of brine o With plate and brine-filled bag as weight, do not disturb crock until bubbling ceases along plate edge o With plate and jars as weight, check kraut for scum 2 to 3 times each week, and remove the scum 6
7 Hot or raw pack and process as recommended 7
8 Relishes are made from whole or chopped vegetables or fruits Fruit pickles are simmered in a spicy, sweet-sour syrup made of vinegar or lemon juice Strong acid 1.0 High-acid foods may be water-bath canned. Acid Fruits, tomatoes and pickles with added acids Low-acid foods must be pressure canned. (some may be pickled and then water-bath canned) Low acid All vegetables, meats and mixtures Neutral Strong alkali 14.0 Have about 6 inches of water simmering or hot in canner o Hot packed jars = simmering water (180 degrees F) o Raw packed jars = hot water (140 degrees F) Place jars on rack in canner Must use sterilized jars when processing time is less than 10 minutes Water must be over the tops of the jars by at least 1 to 2 inches add more hot or boiling water, if necessary 8
9 Begin timing the process when a full boil is reached o Adjust timing for altitude if more than 1,000 feet After processing time is complete, turn off canner, remove lid and wait five minutes before removing jars Place a couple of inches of water in the canner base Place perforated cover over the base Placed jars onto the base Must use sterilized jars when processing time is less than 10 minutes Place the dome lid onto the base Bring water to a low boil Increase burner temperature to create a column of steam 8 to 10 inches coming from small vent hole in the dome base Maintain the column of steam throughout processing Set the timer for recommended processing time Do not open the dome lid during the processing time After processing time is complete, turn off canner, remove lid and wait five minutes 9
10 Remove jars, without tilting, from canner and place on padded surface away from drafts Cool jars undisturbed for 12 to 24 hours Check seals Remove rings Wipe off jars before storing in a cool, dry, dark place Disclaimer: Trade and brand names are used only for information. The Cooperative Extension Service, University of Missouri, the College of Human Environmental Sciences and MU Extension as well as the U.S. Department of Agriculture do not guarantee nor warrant published standards on any product mentioned; neither does the use of a trade or brand name imply approval of any product to the exclusion of others which may also be suitable. Document Sources: Adapted with permission of the University of Georgia. Harrison, J.A Canning Foods at Home The Basics (slides). Athens, GA: The University of Georgia, Cooperative Extension. Dr. Elizabeth L. Andress, Extension Food Safety Specialist, Department of Foods and Nutrition. This material is based upon work supported by the Cooperative State Research, Education, and Extension Service, U.S. Department of Agriculture, under Agreement No
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