Michigan State University Extension
Preserving Food Safely - 01600967
10/13/97

PREVENTING SPOILAGE OF PICKLES

     Pickle   products   are  subject   to   spoilage   from
microorganisms,  particularly yeasts and molds, as  well  as
enzymes   that  may  affect  flavor,  color   and   texture.
Processing  the  pickles  in  a  boiling-water  canner  will
prevent  both of these problems.  Standard canning jars  and
self-sealing  lids  are recommended.  Processing  times  and
procedures will vary according to food acidity and the  size
of food pieces.                                             

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