Pickles and More!

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There are four general types of pickling:

Fresh Pack/Quick Process – covered with boiling vinegar, spices and seasonings. Sometimes may be brined and drained beforehand. Easy to prepare, tart flavor. Have a better flavor if allowed to stand for several weeks after they are sealed in jars.

Fermented – requires more time and effort than quick pack. Pickles go through a curing process in a brine solution for 4 to 6 weeks while bacteria naturally present on cucumbers converts sugars in the cucumbers to lactic acid. Lactic acid preserves the pickles by lowering the pH to less than 4.0, an gives them their distinct flavor.

Fruit Pickles – prepared from whole or sliced fruits and simmered in a spicy, sweet-sour syrup made with vinegar or lemon juice.

Relishes – made from chopped fruits and vegetables cooked to desired consistency in a spicy vinegar solution.

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Pickles and More!

  1. 1. Pickles and More<br />Presented By: Jackie Carattini<br /> Family Living Agent<br /> Marathon County UW-Extension<br /> (715) 261-1242<br /> jackie.carattini@ces.uwex.edu<br />
  2. 2. 4 General Types…<br />Fresh Pack<br />Fermented<br />Fruit Pickles<br />Relishes<br />
  3. 3. Ingredients<br />produce • water • salt • vinegar • sugar • spices<br />
  4. 4. <ul><li>pickling variety
  5. 5. 1 -2 inch cucumbers for gherkins, 3 – 5 inch for dills
  6. 6. unwaxed
  7. 7. process within 24 hours of harvest
  8. 8. sort and wash well
  9. 9. trim 1/16 inch slice from blossom end</li></li></ul><li>softened water is best<br />
  10. 10. <ul><li>pickling or canning salt
  11. 11. anti-caking materials can make brine cloudy
  12. 12. do not alter amounts for fermented products
  13. 13. concentrations can be altered for quick pack pickles</li></li></ul><li><ul><li>5% acidity
  14. 14. white or cider
  15. 15. no homemade
  16. 16. do not dilute or decrease amount</li></li></ul><li><ul><li>white or brown
  17. 17. substitutes not recommended </li></li></ul><li><ul><li>use fresh whole spices
  18. 18. powdered spices will cloud brine
  19. 19. tie loosely in clean cheesecloth bag
  20. 20. garlic and dill</li></li></ul><li>Firming Agents<br />Grape leaves<br />Alum<br />Lime (calcium hydroxide)<br />Pickle Crisp (calcium chloride)<br />
  21. 21. Equipment<br />
  22. 22. Hot Water Bath Canner<br />processes foods at 212˚F<br />used only for high acid foods<br />fruits, pickles<br />2 Types of Canning<br />Pressure Canner<br />processes foods at 240˚F or 250˚F <br />used for low acid foods<br />meats, vegetables<br />
  23. 23. Lids<br />use 2-piece lid with a self-sealing lid and ring<br />use lids within 1 year of purchase<br />follow manufacturers directions in preparing lids for use<br />do not use old, dented, deformed lids<br />
  24. 24. Jars<br />use threaded home-canning jars with 2-piece lids<br />free of cracks and chips<br />wash empty jars in hot soapy water and rinse well before use<br />if your process time is under 10 minutes in a water bath canner, jars must be pre-sterilized – full rolling boil for 10 minutes<br />
  25. 25. Tips for Quality<br />soak cucumbers in ice water 4 – 5 hours before pickling<br />allow 3 – 5 weeks for flavor to develop<br />low temperature pasteurization<br />
  26. 26. Common Pickle Questions<br /><ul><li>Omitting salt
  27. 27. Using artificial sweeteners
  28. 28. Blue garlic
  29. 29. Signs of spoilage
  30. 30. Burpless cucumbers
  31. 31. Shriveled pickles</li></li></ul><li>Vegetables Pickles<br />Asparagus ….. to Zucchini!<br />Always use an approved recipe <br />Or refrigerate for up to 2 weeks but don’t delay processing!<br />Try a freezer pickle recipe!<br />
  32. 32. Fruit Pickles<br />Select firm, fresh fruit.<br />Simmer whole fruit in a spicy, sweet-sour syrup.<br />Pack and process.<br />
  33. 33. Sauerkraut<br />
  34. 34. Ingredients<br />
  35. 35. Containers<br />stoneware crocks<br />large glass jars <br />food-grade plastic containers<br />no metal<br />line a questionable container with a heavy food-grade plastic bag <br />large enough to allow several inches of space between the top of the food and the top of the container <br />
  36. 36. How to…<br />Containers, plates and jars to be used for fermentation must be washed with soapy water and rinsed well with very hot water<br />Make brine with cold or room temperature soft water. Measure carefully!<br />Vegetables must be covered with 1 -2 inches brine<br />Plate & 2 or 3 quart jars filled with water<br />Brine filled bag (1 ½ T salt per quart water)<br />Cover container with a clean, heavy towel<br />
  37. 37. Keep at 65° – 80°F. <br />Remove scum every day or two for plate method. <br />Brine bag should not be disturbed until normal fermentation is complete (bubbling ceases)<br />During first week, kraut sometimes produces a “rotten” odor. Don’t throw it out!<br />Generally complete in 2 to 4 weeks. Taste to determine<br />How to…<br />
  38. 38. Common Kraut Questions<br /><ul><li>Omitting salt
  39. 39. Red cabbage
  40. 40. Pink color</li></li></ul><li>Approved Resources<br />Wisconsin Safe Food Preservation Series www.wisc.edu/foodsafety/<br />Ball Blue Book (1997 edition or later)<br />USDA Complete Guide to Home Canning &<br />National Center for Home Food Preservation www.uga.edu/nchfp<br />So Easy to Preserve www.uga.edu/nchfp<br />

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