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10 Pickle Tips For Success

10 Pickle Tips For Success


Following these simple pickle tips will help ensure a perfect and safely processed pickled product. Generally, canning pickles of any variety simply calls for reliable and standardized canning equipment, attention to safety, and diligence when watching the clock.

  1. Whether you are canning or pickling food, use soft or distilled water. Minerals, particularly iron, will cause the discoloration.
  2. Use half-pint (.25 L) or pint (.5 L) jars for most pickles processed with the hot-water canner. Otherwise, you need to increase the canning time, which can result in overly processed, dull, rather tasteless food.
  3. Check jars for cracks along the rim, and check the seal for any cuts or cracks in the rubber. These inconsistencies tend to be the chief cause of improperly sealed food and subsequent spoilage.
  4. Sterilize all utensils, especially the jars an lids, before use. This will continue the war on harmful bacteria.
  5. Another pickle tips about cleaning and sterilize. Always wipe the rims with a clean, lint-free cloth before and after placing food in the jars. Any particles of food or liquid can interrupt a proper seal and create spoilage. You’ll know within 24 hours if your jar has failed to seal into an air-tight state. Spoiled food has a distinct odor-and hiss.
  6. Loosely pack or ladle your food into hot jars, leaving about V2 inch (1.3 cm) of headroom between the food and the top rim. This will leave enough room for expansion when the jar is in the hot-water bath.
  7. Be sure to cover the canner with its lid once the jars are in place. Open-bath or kettle processing can be dangerous for everything but jams and jellies. Processing without the lid fails to ensure a constant temperature and adequate pressure for creating a seal. Add boiling water as necessary to keep the jars 1 inch (2.5 cm) below the surface of the water.
  8. Remove your processed pickles from the canner and place them top up on a towel in an area of your kitchen which is free from drafts. You may hear your jars “pop” as they cool. The decrease in temperature seals the vacuum created by processing in boiling water.
  9. Allow the jars to sit for at least 12 hours before testing the seal. Follow this pickle tips: if you are using rim-and-lid jars, press the center of the lid. If it doesn’t pop back up, the jar is sealed. And if the lid looks concave or curved down toward the middle, your jar is sealed. If you are using jars with a separate rubber gasket, test the seal of the cooled jars by gently trying to lift the top. If it does not yield to your pressure, it is sealed.
  10. Store your processed pickles in a cool, dark pantry or fruit cellar in order to avoid the fluctuations in temperature which can, at times, cause a breakdown in the texture of your product. Too much heat can also cause the lid to pop, and this will break the seal, rendering spoiled food. The average shelf life for canned or pickled food extends from 6 to 12 months.