UCCE Master Food Preservers of Orange County
University of California
UCCE Master Food Preservers of Orange County


UCCE Master Food Preservers Public Class

UCCE Master Food Preservers Present -

Gifts from the Kitchen

Date:         December 4, 2014

Time(s)      3:00 -5:00 OR 6:30-8:30 p.m.

Location:    South Coast Research Extension Center

                  7601 Irvine Blvd

                  Irvine, CA 92618


Cost:          $25

Register at: (pending.....)



Map to our location: 

south coast rec



Preserving the Season's Bounty - Fermenting & Pickling

Now that summer is almost over, and you are harvesting your summer vegetables, it would be a good time to preserve them by pickling or fermenting. Here is some general information from the Center for Home Food Preservation. 

Preparing and Canning Fermented and Pickled Foods

The many varieties of pickled and fermented foods are classified by ingredients and method of preparation.  Regular dill pickles and sauerkraut are fermented and cured for about 3 weeks. Refrigerator dills are fermented for about 1 week. During curing, colors and flavors change and acidity increases. Fresh-pack or quick-process pickles are not fermented; some are brined several hours or overnight, then drained and covered with vinegar and seasonings. Fruit pickles usually are prepared by heating fruit in a seasoned syrup acidified with either lemon juice or vinegar. Relishes are made from chopped fruits and vegetables that are cooked with seasonings and vinegar.

Be sure to remove and discard a 1/16-inch slice from the blossom end of fresh cucumbers. Blossoms may contain an enzyme which causes excessive softening of pickles.

Caution: The level of acidity in a pickled product is as important to its safety as it is to taste and texture.

  • Do not alter vinegar, food, or water proportions in a recipe or use a vinegar with unknown acidity.
  • Use only recipes with tested proportions of ingredients.
  • There must be a minimum, uniform level of acid throughout the mixed product to prevent the growth of botulinum bacteria.


Select fresh, firm fruits or vegetables free of spoilage. Measure or weigh amounts carefully, because the proportion of fresh food to other ingredients will affect flavor and, in many instances, safety.

Use canning or pickling salt. Noncaking material added to other salts may make the brine cloudy. Since flake salt varies in density, it is not recommended for making pickled and fermented foods. White granulated and brown sugars are most often used. Corn syrup and honey, unless called for in reliable recipes, may produce undesirable flavors. White distilled and cider vinegars of 5 percent acidity (50 grain) are recommended. White vinegar is usually preferred when light color is desirable, as is the case with fruits and cauliflower.

Read more....

Fun Fruits & Vegetables to Pickle

Here are some 'not your ordinary' pickling recipes.  These can all be water bath canned and are fairly easy to make.  

These pickling recipes and more can be found at the

Ball Company website

National Center for Home Food Preseration

From the Helpline

Ever wonder what questions other Food Preservers ask?  Here are answers to commonly asked questions....

Page Last Updated: October 18, 2014

If you can't find the answer on the site, don’t despair!  We also have the capacity to assist you through our helpline.  Just contact us by email or by phone (voicemail) at 714.708.1606 ext.300 and we will respond to your inquiry.

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