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Time to Make Pickles!

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Safely Making Pickles at Home Low-acid vegetables of all kinds can be ... White or cider vinegar can be used interchangeably; do not use wine vinegars or homemade ... – PowerPoint PPT presentation

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Title: Time to Make Pickles!


1
Time to Make Pickles!
  • Lunch Learn
  • 12 noon to 1 pm
  • August 6, 2013

2
Audio Setup
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3
Need Help with Todays Program?
  • Help Desk 800-442-4614
  • Phone in to todays program
  • Toll  630-424-2356
  • Toll Free  855-947-8255
  • Passcode  6774570
  • Program will be archived
  • www.foodsafety.wisc.edu/preservation.html

4
Resources
  • Homemade Pickles and Relishes (UWEX)
    http//www.foodsafety.wisc.edu/preservation.html
  • Including family favorites bread and butter,
    dilly beans, beet pickles, marinated mushrooms,
    spiced apple rings, and more!
  • How Do IFerment, Pickle www.uga.edu/nchfp
  • Dill pickles, sauerkraut and yogurt cucumber,
    fruit or vegetable pickles PLUS pickles for
    special diets (no-sugar added and reduced-sodium)
  • Ball canning online www.freshpreserving.com
  • Bread and Butter Pickles
  • Kosher Dill Pickles
  • Andpickles as an appetizer in Cuban Pickle Bites
    (beer battered, bacon-wrapped fried pickles)
  • Use Ball seasoning packets which should not
    negatively impact safety.

5
Safely Making Pickles at Home
  • Low-acid vegetables of all kinds can be safely
    canned in a boiling water canner and stored on
    the shelf if proper acid is present.
  • We can add the acid (quick pickles) or allow acid
    to be produced naturally over time (fermented
    pickles)
  • Traditional fermented or crock pickles
  • Lactic acid is produced during fermentation
  • Fresh or quick pickles
  • Vinegar (acetic acid) is added

6
Fermented (Crock) Pickles
Bacteria
  • Cucumbers Salt Genuine Dills
  • Salt selects for the right kind of bacteria
    keeps the spoilage bacteria at bay
  • Bacteria convert sugar to lactic acid
  • Over time, enough acid is produced to ensure
    safety a tangy flavor

68-72F
  • Tips for success
  • Remove and discard 1/16th inch slice from blossom
    end of fresh cucumbers to preserve texture
  • Use only a tested recipe and never alter
    proportions of vinegar, food, and water
  • Use only vinegar with 5 acetic acid

7
Key concepts in making safe, delicious crock
pickles
  • Add the right amount, and type, of salt
  • Use a clean, food-grade container
  • Dont use a landscape planter, a plastic garbage
    bag, a heavily pitted crock, or a galvanized
    steel or iron bucket!
  • Place crock at a temperature best for bacteria to
    grow and ferment sugar to acid
  • Below 60 - fermentation will slow or stall
  • Above 78 - its too warm for fermentation and
    spoilage takes over

Type of salt Weight equivalent Measure
Table salt 7 ¾ ounces (220 g) ¾ cup 1 Tbl.
Canning salt 7 ¾ ounces 1 cup
Kosher salt 7 ¾ ounces 1 ½ cups
8
More key concepts
  • Cover the crock to seal out air, help bacteria
    growth, and keep spoilage at bay. B sure to skim
    skum.
  • Traditional an inverted plate with a weight on
    top
  • Modern a food-grade plastic bag filled with
    brine
  • ½ C. salt ¼ C. vinegar 8 cups of water
  • Use very fresh cucumbers, wash well and remove
    thin slice from blossom end
  • The use of alum is not recommended

OLD
NEW
9
After the fermentation
  • After 3-4 weeks, youll know when the pickles are
    ready.by tasting!
  • Heat process pickles for storage (best) or move
    them to the refrigerator (2nd best)
  • Prepare fresh brine, heat, pour over cukes and
    process in a boiling water canner, OR
  • Heat fermentation brine to boiling and fill jars
    packed with cukes process in a boiling water
    canner
  • Never use an oven or dishwasher to can your
    pickles

10
Sauerkraut and more on fermentation
  • Shredding of cabbage allows salt to draw out the
    juice (and sugar!) for successful fermentation.
  • At this time, no tested recipes exist for safe
    fermentation of carrots, beets, greens or other
    vegetablesonly cucumbers and cabbage.
  • A heat treatment after fermentation is important
    to stabilize the product, otherwise texture will
    deteriorate.
  • Do not use salt substitutes in fermented
    products. Rinsing prior to eating reduces salt
    level dramatically.
  • Hollow pickles usually result from a delay from
    harvest to processing.

11
Pickles in a flash Quick Process Pickles
  • Adding acid allows us to make pickles from a
    wide variety of fruits and vegetables. For safe,
    high quality products
  • Use high quality ingredients. Select fresh, firm
    fruits and vegetables for pickling. Discard
    spoiled or damaged produce.
  • Use varieties designed for canning/pickling, e.g.
    pickling cukes
  • Make it fresh! For best quality, pickle fruits or
    vegetables within 24 hours of harvest, or
    refrigerate for no more than a few days.
  • Use only 5 acetic acid vinegar. White or cider
    vinegar can be used interchangeably do not use
    wine vinegars or homemade vinegar. Do not use
    lemon juice.

12
More on pickling ingredients
  • Sugar in quick pickles helps firm texture and
    provides flavor. Use brown and white sugar
    interchangeably. If using sugar substitutes,
    choose recipes designed for success.
  • Splenda no-sugar added cantaloupe pickles, sweet
    cucumber slices or pickled beets
  • http//nchfp.uga.edu/how/diet_pick.html
  • Use whole spices for great flavor and best
    quality. Hint freeze dill heads so they are
    ready when your cucumbers are!
  • Lime (calcium hydroxide), traditionally used to
    firm pickles, is used as an initial soak only and
    excess must be rinsed off before canning.

13
Other Vegetable Pickle Recipes A-Z
  • Artichoke (Jerusalem artichoke or sunchoke)
  • Asparagus
  • Beets (including no-sugar added with Splenda)
  • Brussels sprouts
  • Dilly beans and corn relish
  • Mushrooms, peppers, and green tomatoes!
  • Zucchini can be substituted for cucumbers in many
    quick-process recipes. Try bread and butter
    zucchini slices (p.40) or zucchini relish (p.49).

14
Canning Fruit Pickles
  • Even though most fruits are naturally high in
    acid, use only tested recipes for canned, pickled
    fruit.
  • Melons are not acidic and acid is critical for
    safe canning.
  • Try these family favorite recipes for another way
    to preserve fruit spiced apple rings, spiced
    crabapples, watermelon rind pickles.

15
Dont Forget
  • Use an up-to-date tested recipe. Now is not the
    time to be creative!
  • Follow the recipe carefully, including a
    processing step. Pay attention to jar sizes. Use
    2-piece lids.
  • Adjust for elevation.
  • Use a boiling water canner for safety and quality.

Note darker areas on the state map have an
elevation above 1,000 feet. Increase time when
boiling water canning.
16
FAQ Pickles
  • What causes my pickles to have a bitter flavor?
  • What causes canned pickles to shrivel?
  • Why do my canned foods turn brown or fade?
  • Can I use a salt substitute in my crock pickles?
  • What causes a white sediment to form in my jars
    of pickles?
  • The garlic in my dill pickles turned blue, are
    they safe to eat?
  • How long do I process my pickled eggs in a
    boiling water canner?

17
FAQ Pickles
  • What causes my pickles to have a bitter flavor?
    Cucumber pickles can have a bitter flavor if the
    cucumbers were grown in hot, dry weather. For
    other pickles, the use of salt substitute or
    cooking too long with a spice bag can also cause
    strong flavors to develop.
  • What causes canned pickles (cucumbers, green
    beans, etc) to shrivel? Cucumbers or green beans
    are prone to shriveling if placed in too strong a
    salt brine or too strong a vinegar solution. If
    following a tested recipe and this happens, there
    is nothing you can do. Hot weather can contribute
    to shriveling on canning.

18
FAQ Pickles
  • Why do my canned foods discolor or fade?
    Discoloration of pickles can be due to use of
    cooper, aluminum or brass pots when brining or
    cooking. Use stainless steel or glass pots and
    utensils when working with acidic foods like
    pickles. Let your senses be your guide When in
    doubt, throw it out!
  • Can I use a salt substitute in my crock pickles?
    The safety to crock (fermented) pickles relies on
    the proper kind and amount of salt. This means
    the use of canning salt. Always follow a tested
    recipe. You can rinse pickles (or sauerkraut)
    before serving and reduce the sodium content by
    about ?. Or check-out the two recipes in the UWEX
    bulletin for low sodium quick-process pickles.

19
FAQs Pickles
  • What causes a white sediment to form in my jar of
    pickles? Cloudiness or a sediment in pickles can
    most often be linked to the use of hard water,
    powdered spices, or table salt. If cucumbers are
    not fresh when canned, the natural cuticle can
    break down and cause sediment to form. If a
    tested recipe was followed, the pickles are safe
    to eat.
  • The garlic in my dill pickles turned blue, are
    they safe to eat? Yes, this is a natural reaction
    between the acid in the brine and the garlic. The
    pickles are perfectly safe to eat.
  • How long do I process pickled eggs? There are no
    approved recipes for canning pickled eggs (and
    leaving them on the shelf). Pickled eggs must be
    kept refrigerated.

20
No approved recipe?
  • Just because Aunt Marys pickle recipe isnt
    approved, dont give up (yet).
  • Untested recipes can be prepared and stored in
    the refrigerator for up to 2 weeks. Do not store
    on the counter.
  • Remember, just because you found a recipe on the
    web, saw it on Martha Stewarts show or printed
    in your favorite magazine, does not mean it has
    been tested for safety. Use only up-to-date,
    tested recipes for safe home canning.
  • Try freezer pickled products for a tasty treat!

21
Nextin our Lunch Learn Series
  • August 19, 2013
  • 12 noon to 1 pm
  • Drying Foods at Home

Wondering what to do with those few onions,
tomatoes, carrots, and mushrooms? Try
dehydrating them to create a flavorful, salt-free
seasoning mix for soups, or to use to flavor
pasta or bread. And consider dried fruit for a
healthy snack for hungry kids home from school.
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