Making Pickles
Follow the Directions Precisely!
Making pickles simply means that you are elevating sufficiently the acidity level of a food product to prevent harmful organisms from growing. With making pickles, you can use just about any fruits, vegetables, meats, or eggs. By combining water and salt, you making brine. The brine creates lactic acid, a preservative, during product fermentation. The process is similar to that of marinating meats overnight before we cook the meats.
Ensuring Pickle Quality
- When making pickles, use only unblemished, fresh, firm produce. Growing your own garden gives you the advantage of picking your produce when you are ready for making pickles.
- There are cucumbers that are grown just for making pickles -- and they make better pickles! Pick your cucumbers in the early morning. It helps with preventing an acrid flavor.
- Do not include blossoms when making pickles of cucumbers. They contribute to excessive softening of the pickles as well as to spoilage. Slice off about 1/16th of an inch from the blossom end and throw away.
- If you cannot process your produce immediately, store them unwashed in your refrigerator
- Use only non-iodized pickling or canning salt when making pickles. Iodized or table salt can cause cloudiness in the brine as well as darken the produce.
- The vinegar, whether white or cider, should be of 5% acidity. Use white distilled vinegar for light-colored products. Do not use homemade vinegar.
- Avoid commercially waxed products for making pickles. Neither salt nor acid can properly penetrate your product.
Procedures in Making Pickles
- Inspect your jars for nicks and cracks. Check the lids for any defects.
- Wash very well and prepare all produce. Scrub them if necessary. Dirt contributes to spoilage.
- Prepare brine following the exact recipe and bring to a steady boil. Cover your prepared product with brine and let stand for twelve hours.
- Wash your jars and lids thoroughly in hot soapy water. Situate them right side up on the rack in the canner. Fill both canner and jars with hot water up to one inch above the top of the jars. Boil 10 minutes. Add one minute for every 1,000 feet above sea level. (You can use again that hot water when you process your filled jars.)
- Remove jars and fill with your prepared product, leaving half an inch of space at the top.
- Release all the bubbles from the jars by depressing the top of the contents with a spatula, or by inserting the spatula in the center of the jar and other places where you see bubbles.
- Apply lids and bands. Tighten securely.
- Process pickles at the time called for in the recipe. Make adjustments for your altitude. Add one minute for every 1,000 feet above sea level if processing time is ten minutes or less, and two minutes if processing time is 20 minutes or more.
- After processing time, place the jars about two inches apart on a rack or absorbent towels away from draft. You should hear a popping noise as the jars cool, indicating a proper seal. Check also for indented lids. It is a sign of a good seal.
- After 24 hours, remove the screw bands and recheck your seals. Check your screw bands and discard those that are no longer in perfect condition. Wash exterior of jars and lids and store in a dark, dry, cool place.
Reiterated Caution
Follow the directions precisely for safety! Do not make shortcuts when making pickles!
More on Making Pickles!
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