Transcript Pickles & Sauerkraut - Food Safety and Health

PICKLES
4 General Types…
Fresh Pack
Fermented
Fruit Pickles
Relishes
Ingredients
produce • water • salt • vinegar • sugar • spices
• pickling variety
• 1 -2 inch cucumbers
for gherkins, 3 – 5
inch for dills
• unwaxed
• process within 24
hours of harvest
• sort and wash well
• trim 1/16 inch slice
from blossom end
softened water is best
• pickling or canning salt
• anti-caking materials can
make brine cloudy
• do not alter amounts for
fermented products
• concentrations can be
altered for quick pack
pickles
• 5% acidity
• white or cider
• no homemade
• do not dilute or
decrease amount
• white or brown
• substitutes not
recommended
• use fresh whole spices
• powdered spices will
cloud brine
• tie loosely in clean
cheesecloth bag
• garlic and dill
Firming Agents
•Grape leaves
•Alum
•Lime (calcium hydroxide)
•Pickle Crisp
(calcium chloride)
Equipment
2 Types of Canning
Hot Water Bath
Canner
processes foods at 212˚F
used only for high acid foods
fruits, pickles
Pressure Canner
processes foods at 240˚F or
250˚F
used for low acid foods
meats, vegetables
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
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 presterilized – full rolling boil for 10 minutes
Tips for Quality
• soak cucumbers in ice water 4 – 5 hours
before pickling
• allow 3 – 5 weeks for flavor to develop
• low temperature pasteurization
Common Pickle Questions
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Omitting salt
Using artificial sweeteners
Blue garlic
Signs of spoilage
Burpless cucumbers
Shriveled pickles
Sauerkraut
Ingredients
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
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
How to…
• 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
Common Kraut Questions
? Omitting salt
? Red cabbage
? Pink color
Approved Resources
• Wisconsin Safe Food Preservation Series
www.wisc.edu/foodsafety/
• Ball Blue Book (1997 edition or later)
• USDA Complete Guide to Home Canning &
• National Center for Home Food Preservation
www.uga.edu/nchfp
• So Easy to Preserve
www.uga.edu/nchfp