Transcript Master Food Preserver Training

Homemade Pickles
& Relishes
Resources for Today
• Homemade Pickles & Relishes
•
(B2267)
www.foodsafety.wisc.edu/
How Do I…..Pickle (NCHFP)
www.uga.edu/nchfp/
2 Types of Pickles
• Fermented or crock pickles
• Fresh pack or quick process
pickles
 BOTH require sufficient acid
for safety
Cucumber Pickles
Start with high quality ingredients
• Choose fresh, firm cucumbers
• Smaller cukes can be pickled
whole; slice or chop larger cukes
• Sort and wash before using
Did you know? Zucchini can be substituted
for cucumbers in most pickle recipes!
Other Ingredients
• Softened water – to help prevent
cloudiness and retain color
• Vinegar (5% acetic acid)- white
or apple cider Beware: 4% vinegar,
homemade vinegar, other acids
• Canning & pickling salt – to prevent
cloudiness (critical for fermentation!)
• Sugar and sugar-substitutes – use
with care
Spices, grape leaves,
firming agents
• Add flavor with spices! Powdered
spices will cloud brine
• Grape leaves- not recommended
• Lime as an initial soak only!
Repeat rinsing to remove excess.
• Alum is not recommended and
only with fermented cukes, if used
Fermented Products
• Bacteria naturally on cabbage or
cukes produce acid from sugar
• The amount of salt is key!
• Keep cucumbers submerged in brine
during fermentation
• Store between 68°-74°F for best
fermentation
Genuine Dills & Sauerkraut
• Remove scum daily
or seal crock
with a plastic bag filled with brine (not
water!)
• Heat process for a high quality
product or refrigerate
• Use fresh brine for canning
Tips for Quality Pickles
• Remove 1/16-inch from blossom
end of cukes to prevent softening
• Pack fresh cucumbers in ice
before making fresh-pack pickles
• Clean all produce well
• Use the freshest possible
ingredients
Heat Processing
• Most pickles & relishes are
processed in a boiling water
canner for 5-10 minutes
• Use pre-sanitized jars for
processes under 10 minutes
• A low temperature process
(180°F for 30 min) can be used only
where allowed
Common Pickle Questions
• Salt is added for flavor in quick
pickles and can be omitted
• Sugar is added for flavor and
quality but can be omitted, sugar can
also be increased to combat acidity
• No recipes for pressure canning
pickles
• For sugar-free or low-salt pickling:
www.uga.edu/nchfp/how/diet_pick.html
Vegetables Pickles
Asparagus ….. to Zucchini!
• Always use an approved
recipe
• Or refrigerate for up to 2
weeks but don’t delay processing!
• Try a freezer pickle recipe!
Fruit Pickles
• Select firm, fresh fruit.
• Simmer whole fruit in a
spicy, sweet-sour syrup.
• Pack and process.
Common Questions
• Blue garlic is A-OK
• Using ‘burpless’ cucumbers is
not recommended
• Aluminum pans for preparing
brine are not recommended
• Shriveled pickles - too much
sugar, salt or vinegar, over-processing,
‘delayed’ pickling, and dry weather
Question time??