PICKLE PROCESSING

Michigan State University Extension
Preserving Food Safely - 01600558
10/13/97

PICKLE PROCESSING


  All shelf  stable pickle  products  need to  be  processed
in  a   boiling- water  canner   or   by   low   temperature
Pasteurization when indicated, to kill organisms that  cause
spoilage  and to inactivate enzymes that  make pickles  soft
and mushy.   Processing also insures a good seal on the jar.
Overprocessing can  soften pickles.    Time  the  processing
carefully.                                                  


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