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TYPES OF PICKLES
Fermented pickle vegetables below the surface of the brine. A glass jar filled with water makes a good weight.
Containers and Weights for Fermentation:
Pickles and sauerkraut can be fermented in large stoneware crocks, large glass jars or food-grade plastic containers. If you're not sure whether a plastic container is safe for food, read its label or contact its manufacturer. Another option is to line the questionable container with several thicknesses of food-grade plastic bags. Do not use aluminum, copper, brass, galvanized or iron containers for fermenting pickles or sauerkraut.
The container needs to be large enough to allow several inches of space between the top of the food and the top of the container. Usually a 1-gallon container is needed for each 5 pounds of fresh vegetables. Sauerkraut may be fermented in quart or half-gallon canning jars, but there is a greater chance of spoilage.
After the vegetables are placed in the container and covered with brine, they must be completely submerged in the brine. A heavy plate or glass lid that fit down inside the container can be used. If extra weight is needed, a glass jar(s) filled with water and sealed can be set on top of the plate or lid. The vegetables should be covered by 1 to 2 inches of brine.
Another option for submerging the vegetables in brine is to place on food-grade plastic bag inside another and fill the inside bag with some of the pickling brine. Freezer bags sold for packaging turkeys are the right size for 5-gallon containers. Close the end securely. Then use this filled bag as the weight on top of the vegetables. Filling the bag with brine is a precaution, in case of accidental puncture
Equipment for Fresh-Pack Pickles:
Pickling liquids should be heated in stainless steel, aluminum, glass or unchipped enamelware saucepan. Do not use copper, brass, galvanized or iron utensils. These metals can react with acids or salts and cause undesirable color changes and/or form toxic compounds in the pickles.
For short-term brining or soaking, use crocks, saucepans or bowls made from stoneware, glass, stainless steel, aluminum or unchipped enamelware. Except for the aluminum, the same containers can be used for soaking vegetables in lime. Lime pits the aluminum and can cause an increased level of aluminum in the pickles.
Boiling Water Bath Canner for Processing Pickles:
Use a boiling water bath canner or any deep pot that has a rack on the bottom and a lid. You will need to be able to have 2 inches of boiling water above your jars when you process them.
Canning Jars and Lids: Use pint or quart canning jars specially designed for home canning. Commercial jars such as mayonnaise jars break more easily than standard jars and may not seal. Check all jars carefully for cracks or chips. Wash the jars in hot soapy water and rinse well.
Jars that will be filled with food and then processed for less than 10 minutes need to be sterilized first. To do this, cover the jars with hot water and boil for 10 minutes. Keep the jars hot until filled. Jars that will be filled with food and processed for 10 minutes or longer do not need to be sterilized.
Two-piece metal lids should be treated according to the manufacturer's instructions before use. These lids can be used only once.
PROCESSING AND CANNING
Processing is necessary for all pickles and relishes to destroy yeasts, molds and bacteria that may cause the products to spoil and also to
inactivate enzymes that could affect the color, flavor and texture of the pickled product. As in all canning, a seal is necessary on the jar to prevent other microorganisms from getting in.
Pickles and relishes are high acid products because of the large amount of vinegar added or because of the acid produced during the fermentation. Since they are high acid products, pickles and relishes are processed in a boiling water bath canner.
To Pack the Jars: Follow the directions in the recipe and pack the pickled product into the jar, leaving the appropriate head space (usually ½-inch). Remove any trapped air bubbles by sliding a non-metal spatula around the edge of the jar. Wipe the jar rim clean with a damp cloth. Place the lid (treated according to the manufacturer's instructions) on the jar and screw the screw band down fingertip tight.
For All Pickled Products: Place each jar as it is filled onto a rack in the canner containing simmering water. When canner is filled with jars, add more hot water if necessary to cover jars by at least 1 inch. Cover canner and bring water to a boil. Start counting the processing time when water reaches a boil. Process for the time specified in the recipe.
As an Option: Sometimes processing cucumber pickles in simmering water (180° F) for 30 minutes results in crisper products. To do so, pack the room temperature product into hot sterilized jars. Fill jars with 165° F to 180° F liquid, leaving ½-inch head space. Seal jars and process at 180° F for 30 minutes. Be sure to use a thermometer. This temperature is hard to maintain without one.
Caution! Altitude Adjustments: The processing times given for the pickle products in this publication are for altitudes of 0-1000 feet. If you are processing at an altitude over 1000 feet, see the chart for the correct processing time.
Day-After Canning Jobs: Test the seal on the jar lids. Press flat metal lids at the center of the lid. If should be slightly concave and should not move. Screw bands may be removed from thoroughly cooled jars. Label sealed jars with contents and date.
Store the canned pickles in a cool, dry place. Stored properly, canned pickles should retain their high quality for about one year.
Unsealed jars of food need to be treated as fresh. The food can be eaten immediately, refrigerated or re-canned. Re-canning will make pickles softer.
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SAFETY MEASURES
On Guard Against Spoilage;
Always be on the alert for signs of spoilage. Before opening a jar, examine it closely. A bulging lid or leakage may mean the contents are spoiled.
When a jar is opened, look for other signs of spoilage, such as spurting liquid, disagreeable odor, change in color or unusual softness, mushiness or slipperiness of product. If there is even the slightest indication of spoilage, do not taste contents. Dispose of the food so it cannot be eaten by humans or animals.
Control of Acidity
Whether fresh-pack/quick process or fermented, both types of pickles require sufficient acidity to prevent the growth of Clostridium botulinum and possible toxin production. Refer to the Food Acidity and Processing Methods section of the publication, Safe Home Canning of Fruits, Vegetables and Meats, BU-0516, for a more detailed explanation.
The following safety tips are critical when preparing pickle products:
Do not alter salt, vinegar, produce, or water proportions. Never use a vinegar with unknown acidity.
Use only methods with tested proportions of ingredients that are recommended by USDA, Minnesota or other state extension services, home canning equipment manufacturers, or other reputable sources.
Ensure a uniform and adequate level of acid throughout the product using accurate measuring and thorough mixing of ingredients.
Follow recommended temperatures, time, and weight usage during fermentation.
Salt is a critical ingredient for fermented products. It helps to prevent undesirable bacteria from growing instead of the naturally present, desirable bacteria that produces lactic acid.
Keeping the correct temperature during the fermentation is also important to be certain that the desired bacteria grow and produce the needed acid and flavor compounds.
Ingredients:
Produce: Select tender vegetables and firm fruits that show no signs of mold or decay. For highest quality, plan to pickle the fruits or vegetables within 24 hours after they're picked.
Always use a pickling variety of cucumber. Do not expect good quality pickles if you use "table" or "slicing" cucumbers. If you buy cucumbers, select unwaxed ones for pickling whole because the brine or pickling solutions can't penetrate the wax.
Just before pickling, sort the fruits and vegetables and select the size best suited for the specific recipe. Wash well, especially around the stems. Soil trapped here can be a source of bacteria responsible for the softening of pickles. Be sure to remove a 1/16-inch slice from the blossom end of the vegetables since it contains enzymes that also can cause softening.
Salt: Pure granulated salt, such as "pickling" or "canning" salt should be used. Other salts contain anti-caking materials that may make the brine cloudy. Iodized salts may darken pickles.
Do not alter concentrations in fermented pickles or sauerkraut. Proper fermentation depends on correct proportions of salt and other ingredients.
Vinegar: Use cider or white vinegar of four to six percent acidity (40 to 60 grain). This is the range of acidity for most commercially bottled vinegars. Cider vinegar has a good flavor and aroma, but may darken white or light-colored fruits and vegetables. White distilled vinegar is often used for onions, cauliflower and pears where clearness of color is desired
Do not use homemade vinegar or vinegar of unknown acidity in pickling. Do not dilute the vinegar unless the recipe specifies; you will be diluting the preservative effect. If a less sour product is preferred, add sugar rather than decrease the vinegar.
Sugar: Use white sugar unless the recipe calls for brown. White sugar gives the product a lighter color, but brown sugar may be preferred for flavor. If you plan to use a sugar substitute, follow recipes developed for these products.
Spices: Use fresh whole spices for the best quality and flavor in pickles. Powdered spices may cause the product to darken and become cloudy. Pickles will darken less if you tie whole spices loosely in a clean white cloth or cheesecloth bag and then remove the bag from the product before packing the jars.
Water: When brining pickles, hard water may interfere with the formation of acid and prevent pickles from curing properly. If soft water is unavailable, hard water can be softened. Simply boil it 15 minutes and let set for 24 hours, covered. Remove any scum that appears. Slowly pour water from the container so the sediment will not be disturbed. Discard the sediment. The water is now ready for use. Distilled water can also be used in pickle making.
Firming Agents: If good quality ingredients are used in pickling and up-to-date methods are followed, lime and alum are not needed to make crisp pickles.
If you choose to use firming agents, alum may be safely used to firm fermented cucumbers. However, since it's unnecessary, it is not included in these recipes. The calcium in lime does improve pickle firmness. Food-grade lime may be used as a lime-water solution for soaking fresh cucumbers 12 to 24 hours before pickling them. However, EXCESS LIME ABSORBED BY THE CUCUMBERS MUST BE REMOVED TO MAKE SAFE PICKLES. To remove excess lime, drain the lime-water solution, rinse and then re-soak the cucumbers in fresh water for 1 hour. Repeat the rinsing and soaking steps two more times.
s are vegetables soaked in a brine solution for four to six weeks. During this time, lactic acid bacteria, naturally present on the surface of vegetables, will grow. Other microbes are inhibited by salt. The color changes from bright green to olive/yellow green, and the white interior becomes translucent. Examples of fermented pickles include dill pickles and sauerkraut.
Refrigerated dills are cucumbers fermented for one week in a salt brine and then stored in the refrigerator for up to two months.
Fresh-pack (or quick process) pickles are cured for several hours in a vinegar solution or are immediately combined with hot vinegar, spices, and seasonings. Examples include bread and butter pickles and pickled beets.
Fruit pickles are whole or sliced fruit simmered in a spicy, sweet-sour syrup. Examples include spiced peaches and crabapples.
Relishes are made from chopped fruits or vegetables which are cooked to desired consistency in a spicy vinegar solution. Examples include corn relish and horseradish.
Chutneys are similar to a relish. Being that it is a term used in India they generally use seasonings that are common in India such as ginger, tamarind, hot peppers and fruit such as Mango and coconut. EQUIPMENT
For the brine;
Use stainless steel, aluminum or glass utensils to heat pickling liquid. For brining or fermenting, use a crock, stone jar, large glass jar, bowl, casserole or
plastic bucket. Use a heavy plate or large glass lid, which fits inside the container, to cover vegetables in the brine. Use a weight to hold the cover down and keep
Links
http://www.asparagus.org/
the Michigan asparagus website
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Stockton Asparagus Festival
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