There are four general types of pickling:
Fresh Pack/Quick Process – covered with boiling vinegar, spices and seasonings. Sometimes may be brined and drained beforehand. Easy to prepare, tart flavor. Have a better flavor if allowed to stand for several weeks after they are sealed in jars.
Fermented – requires more time and effort than quick pack. Pickles go through a curing process in a brine solution for 4 to 6 weeks while bacteria naturally present on cucumbers converts sugars in the cucumbers to lactic acid. Lactic acid preserves the pickles by lowering the pH to less than 4.0, an gives them their distinct flavor.
Fruit Pickles – prepared from whole or sliced fruits and simmered in a spicy, sweet-sour syrup made with vinegar or lemon juice.
Relishes – made from chopped fruits and vegetables cooked to desired consistency in a spicy vinegar solution.
22. Hot Water Bath Canner processes foods at 212˚F used only for high acid foods fruits, pickles 2 Types of Canning Pressure Canner processes foods at 240˚F or 250˚F used for low acid foods meats, vegetables
23. Lids use 2-piece lid with a self-sealing lid and ring use lids within 1 year of purchase follow manufacturers directions in preparing lids for use do not use old, dented, deformed lids
24. Jars use threaded home-canning jars with 2-piece lids free of cracks and chips wash empty jars in hot soapy water and rinse well before use if your process time is under 10 minutes in a water bath canner, jars must be pre-sterilized – full rolling boil for 10 minutes
25. Tips for Quality soak cucumbers in ice water 4 – 5 hours before pickling allow 3 – 5 weeks for flavor to develop low temperature pasteurization
35. Containers stoneware crocks large glass jars food-grade plastic containers no metal line a questionable container with a heavy food-grade plastic bag large enough to allow several inches of space between the top of the food and the top of the container
36. How to… Containers, plates and jars to be used for fermentation must be washed with soapy water and rinsed well with very hot water Make brine with cold or room temperature soft water. Measure carefully! Vegetables must be covered with 1 -2 inches brine Plate & 2 or 3 quart jars filled with water Brine filled bag (1 ½ T salt per quart water) Cover container with a clean, heavy towel
37. Keep at 65° – 80°F. Remove scum every day or two for plate method. Brine bag should not be disturbed until normal fermentation is complete (bubbling ceases) During first week, kraut sometimes produces a “rotten” odor. Don’t throw it out! Generally complete in 2 to 4 weeks. Taste to determine How to…
