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Pickled foods rely on added acid to lower the pH of the product to 4.6 or lower, which allows the food to be processed safely in a boiling water canner or steam canner. Canning makes them shelf stable for long-term storage. Pickles may also be stored in the refrigerator.
Links below open in a new window.
- How Do I Pickle
- Pickled Products (PDF)
- Boiling Water Canning
- Low-Temperature Pasteurization
- Steam Canning (PDF)