Let's Preserve
EC443
Published 2010
Published 2010
Pickles, relishes and fermented foods are easy to make and can, however, it's important that appropriate procedures be following to provide a safe food product. Topics include:
Fermented pickles;
Fresh-pack or quick pickles;
Cucumber selection for pickles;
Cabbage selection for sauerkraut;
Ingredients;
Firming agents;
Boiling water bath processing;
Nebraska altitude and recommended processing changes;
Suitable containers, covers and weights for fermenting food;
Recipes; and
Recommended Process times for nonfermented, sweet and reduced sodium pickles in a boiling water canner.
Fermented pickles;
Fresh-pack or quick pickles;
Cucumber selection for pickles;
Cabbage selection for sauerkraut;
Ingredients;
Firming agents;
Boiling water bath processing;
Nebraska altitude and recommended processing changes;
Suitable containers, covers and weights for fermenting food;
Recipes; and
Recommended Process times for nonfermented, sweet and reduced sodium pickles in a boiling water canner.
Publication Details
Authors |
Julie A. Albrecht |
---|---|
Subject | |
Publication Date | July 06, 1992 |
Last Revision Date | August 12, 2010 |
Language | English |
Formats |
PDF (web) |
Series | Extension Circular |