Pickles and More!

Pickles and MorePresented By: Jackie Carattini

Family Living AgentMarathon County UW-Extension(715) 261-1242jackie.carattini@ces.uwex.edu

4 General Types…

Fresh PackFermented

Fruit Pickles

Relishes

Ingredients

produce • water • salt • vinegar • sugar • spices

• pickling variety• 1 -2 inch

cucumbers for gherkins, 3 – 5 inch for dills

• unwaxed• process within 24

hours of harvest• sort and wash well• trim 1/16 inch

slice from blossom end

softened water is best

• pickling or canning salt

• anti-caking materials can make brine cloudy

• do not alter amounts for fermented products

• concentrations can be altered for quick pack pickles

• 5% acidity• white or cider • no homemade• do not dilute or

decrease amount

• white or brown• substitutes not

recommended

• use fresh whole spices

• powdered spices will cloud brine

• tie loosely in clean cheesecloth bag

• garlic and dill

Firming Agents

• Grape leaves• Alum• Lime (calcium hydroxide)• Pickle Crisp

(calcium chloride)

Equipment

Pressure Canner

processes foods at 240˚F or 250˚F

used for low acid foodsmeats, vegetables

Hot Water Bath Canner

processes foods at 212˚Fused only for high acid

foodsfruits, pickles

2 Types of Canning

• use 2-piece lid with a self-sealing lid and ring

• use lids within 1 year of purchase• follow manufacturers directions in

preparing lids for use• do not use old, dented, deformed lids

Lids

• use threaded home-canning jars with 2-piece lids

• free of cracks and chips• wash empty jars in hot soapy water

and rinse well before use• if your process time is under 10

minutes in a water bath canner, jars must be pre-sterilized – full rolling boil for 10 minutes

Jars

Tips for Quality

• soak cucumbers in ice water 4 – 5 hours before pickling

• allow 3 – 5 weeks for flavor to develop

• low temperature pasteurization

? Omitting salt? Using artificial sweeteners? Blue garlic? Signs of spoilage ? Burpless cucumbers? Shriveled pickles

Common Pickle Questions

Vegetables Pickles

Asparagus ….. to Zucchini!• Always use an approved recipe • Or refrigerate for up to 2 weeks but don’t

delay processing!

• Try a freezer pickle recipe!

Fruit Pickles

• Select firm, fresh fruit.• Simmer whole fruit in a spicy, sweet-

sour syrup.• Pack and process.

Sauerkraut

Ingredients

Containersstoneware crockslarge glass jars

food-grade plastic containersno metal

line a questionable container with a heavy food-grade plastic bag

large enough to allow several inches of space between the top of the food and

the top of the container

How to…• Containers, plates and jars to be

used for fermentation must be washed with soapy water and rinsed well with very hot water

• Make brine with cold or room temperature soft water. Measure carefully!

• Vegetables must be covered with 1 -2 inches brine

• Plate & 2 or 3 quart jars filled with water• Brine filled bag (1 ½ T salt per quart water)

• Cover container with a clean, heavy towel

• Keep at 65° – 80°F. • Remove scum every day or two for plate

method. • Brine bag should not be disturbed until

normal fermentation is complete (bubbling ceases)

• During first week, kraut sometimes produces a “rotten” odor. Don’t throw it out!

• Generally complete in 2 to 4 weeks. Taste to determine

How to…

? Omitting salt? Red cabbage? Pink color

Common Kraut Questions

Approved Resources• Wisconsin Safe Food Preservation Series

www.wisc.edu/foodsafety/ • Ball Blue Book (1997 edition or later)• USDA Complete Guide to Home Canning &• National Center for Home Food Preservation

www.uga.edu/nchfp• So Easy to Preserve

www.uga.edu/nchfp