|
|
| |
Preparing and Canning Fermented and Pickled Foods
General Information
The many varieties of pickled and fermented foods are classified by ingredients and method of preparation.
Regular dill pickles and sauerkraut are fermented and cured for about 3 weeks. Refrigerator dills are fermented for about 1 week. During curing, colors and
flavors change and acidity increases. Fresh-pack or quick-process pickles are not fermented; some are brined several hours or
overnight, then drained and covered with vinegar and seasonings. Fruit pickles usually are prepared by heating fruit in seasoned syrup
acidified with either lemon juice or vinegar. Relishes are made from chopped fruits and vegetables that are cooked with seasonings and
vinegar.
Be sure to remove and discard a 1/16-inch slice from the blossom end of fresh cucumbers. Blossoms may contain an enzyme which causes excessive softening of
pickles.
Caution: The level of acidity in a pickled product is as important to its safety as it is to taste and texture.
- Do not alter vinegar, food, or water proportions in a recipe or use a vinegar with unknown acidity.
- Use only recipes with tested proportions of ingredients.
- There must be a minimum, uniform level of acid throughout the mixed product to prevent the growth of botulinum bacteria.
Ingredients
Select fresh, firm fruits or vegetables free of spoilage. Measure or weigh amounts carefully, because the proportion of fresh food to other ingredients will
affect flavor and, in many instances, safety.
Use canning or pickling salt. Non-caking material added to other salts may make the brine cloudy. Since flake salt varies in density, it is not recommended
for making pickled and fermented foods. White granulated and brown sugars are most often used. Corn syrup and honey, unless called for in
reliable recipes, may produce undesirable flavors. White distilled and cider vinegars of 5 percent acidity (50 grain) are recommended.
White vinegar is usually preferred when light color is desirable, as is the case with fruits and cauliflower.
This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 1994.
Reviewed June 2006
Source: >> http://www.uga.edu/nchfp/how/can_06/prep_foods.html
Thank you for your interest in our Jake & Amos products.
To purchase Jake & Amos products please click on any of our
categories to the left. You can rest assured with our secure checkout.
Order from Jake & Amos today! |
|
|
|
|
|