Pickle

DRAFT for review only!

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.

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• How Do I Pickle
• Pickled Products (PDF)
• Boiling Water Canning
• Low-Temperature Pasteurization
• Steam Canning (PDF)

Selected Recipes

• Pickled Eggs
• Bread-and-Butter Pickles
• Fresh-Pack Dill Pickles