Pickle

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)

Selected Recipes

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

More!  download recipes and handouts from our Wednesday evening demos.