*  Exported from  MasterCook  *
 
                               ABOUT PICKLING
 
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 Serving Size  : 1    Preparation Time :0:00
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   Amount  Measure       Ingredient -- Preparation Method
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 *****  NONE  *****
 
   Although many vitamins and minerals are leached away
   in the process, pickles remain popular as piquant side
   dishes and relishes long after more efficient food
   preservation techniques such as refrigeration,
   freezing and canning surplanted this pioneer mainstay
   as a primary food storage method.
   
   Short Brine Pickling:
   
   In this process the vegetables are soaked in brine 24
   hours to draw out moisture but they are not fermented.
   To keep, they must have boiling hot vinegar poured
   over them which penetrates and preserves as well as
   crisping them. The final step after jarring and
   sealing is a 15 minute boiling water bath to kill any
   enzymes. If pickles show evidence of fermentation
   after being stored away [bubbles or leakage] either
   discard or immediately re-pickle.
   
   Because of the acids involved use stoneware, pottery,
   glass and enamel or stainless steel kettles. For
   stirring and transferring use a long handled stainless
   or wooden slotted spoon. Make sure all equipment is
   clean and grease free. Pickles should be stored in
   sterilized glass jars with glass lids. For sterilizing
   techniques, refer to “About Jams, Jellies and
   Preserves”. [Posted by me last week]
   
   Fruits and vegetables should be very fresh, in prime
   condition without blemishes or bruises and scrubbed
   dirt free.
   
   Garlic should be blanched 2 minutes before adding or
   removed before jarring.
   
   Spices should be whole not ground and in a removable
   spice bag.
   
   Water should be low iron, low sulphur and soft. It can
   be softened with up to 1 tablespoon calcium oxide
   [lime] per quart. If your water supply is inadequate
   buy distilled water or collect rain water.
   
   Salt should be additive free Pickling salt. Regular
   table salt will cloud the liquid.
   
   Vinegar should be 6% acetic acid. Use white distilled
   vinegar not cider, wine or flavored vinegars.
   
   Lime water or cherry and grape leaves in the liquid
   will make pickles crisp. Use alum sparingly if at all
   and do not use the Copper Sulfate called for in old
   fashioned recipes as it is mildly poisonous in
   excessive amounts.
   
   Pickles should be stored at least 6 weeks to achieve
   maximum flavor and although they will keep for years
   should be consumed within one year as the flavor will
   deteriorate over time.
   
   This is based on extracts from the Joy of Cooking with
   amendments and additions by Jim Weller.
  
 
 
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