The document outlines various methods for pickling and fermenting, including types of pickles, essential ingredients, and equipment needed for successful canning. It emphasizes using approved recipes, proper food handling, and sterilization techniques to ensure safety and quality in home preservation. Additionally, it addresses common questions and concerns related to the pickling and fermentation processes.

1. Pickles and MorePresented By: Jackie Carattini Family Living Agent Marathon County UW-Extension (715) 261-1242 jackie.carattini@ces.uwex.edu

2. 4 General Types…Fresh PackFermentedFruit PicklesRelishes

3. Ingredientsproduce • water • salt • vinegar • sugar • spices

4. pickling variety

5. 1 -2 inch cucumbers for gherkins, 3 – 5 inch for dills

6. unwaxed

7. process within 24 hours of harvest

8. sort and wash well

9. trim 1/16 inch slice from blossom endsoftened water is best

10. pickling or canning salt

11. anti-caking materials can make brine cloudy

12. do not alter amounts for fermented products

13. concentrations can be altered for quick pack pickles5% acidity

14. white or cider

15. no homemade

16. do not dilute or decrease amountwhite or brown

17. substitutes not recommended use fresh whole spices

18. powdered spices will cloud brine

19. tie loosely in clean cheesecloth bag

20. garlic and dillFirming AgentsGrape leavesAlumLime (calcium hydroxide)Pickle Crisp (calcium chloride)

21. Equipment

22. Hot Water Bath Cannerprocesses foods at 212˚Fused only for high acid foodsfruits, pickles2 Types of CanningPressure Cannerprocesses foods at 240˚F or 250˚F used for low acid foodsmeats, vegetables

23. Lidsuse 2-piece lid with a self-sealing lid and ringuse lids within 1 year of purchasefollow manufacturers directions in preparing lids for usedo not use old, dented, deformed lids

24. Jarsuse threaded home-canning jars with 2-piece lidsfree of cracks and chipswash empty jars in hot soapy water and rinse well before useif your process time is under 10 minutes in a water bath canner, jars must be pre-sterilized – full rolling boil for 10 minutes

25. Tips for Qualitysoak cucumbers in ice water 4 – 5 hours before picklingallow 3 – 5 weeks for flavor to developlow temperature pasteurization