Preparing and Canning Fermented and Pickled Foods

General Information:

The many varieties of pickled and fermented foods are classified by ingredients and method of preparation.

Regular dill pickles and sauerkraut are fermented and cured for about 3 weeks. Refrigerator dills are fermented for about 1 week. During curing, colors and flavors change and acidity increases. Fresh-pack or quick-process pickles are not fermented; some are brined several hours or overnight, then drained and covered with vinegar and seasonings. Fruit pickles usually are prepared by heating fruit in a seasoned syrup acidified with either lemon juice or vinegar. Relishes are made from chopped fruits and vegetables that are cooked with seasonings and vinegar.

Be sure to remove and discard a 1/16-inch slice from the blossom end of fresh cucumbers. Blossoms may contain an enzyme which causes excessive softening of pickles.

Caution: The level of acidity in a pickled product is as important to its safety as it is to taste and texture.

· Do not alter vinegar, food, or water proportions in a recipe or use a vinegar with unknown acidity.

· Use only recipes with tested proportions of ingredients.

· There must be a minimum, uniform level of acid throughout the mixed product to prevent the growth of botulinum bacteria.

Ingredients

Select fresh, firm fruits or vegetables free of spoilage. Measure or weigh amounts carefully, because the proportion of fresh food to other ingredients will affect flavor and, in many instances, safety.

Use canning or pickling salt. Noncaking material added to other salts may make the brine cloudy. Since flake salt varies in density, it is not recommended for making pickled and fermented foods. White granulated and brown sugars are most often used. Corn syrup and honey, unless called for in reliable recipes, may produce undesirable flavors. White distilled and cider vinegars of 5 percent acidity (50 grain) are recommended. White vinegar is usually preferred when light color is desirable, as is the case with fruits and cauliflower.

Preventing spoilage

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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You can pickle just about anything you can think of including peppers, onions, Jicama, green beans, carrots, beets, asparagus, zucchini, okra, tomatoes, Brussels sprouts, cantaloupe, figs, crabapples, watermelon rind, pears , eggs and more. Many relishes and salads are pickled also. 3 bean salad, tomatoes relish, Piccalilli, and Kimche. Look for recipes online and in canning books.

Jane’s recipes:

Sauerkraut-

Shred cabbage, add 1 TBS pickling salt or non-iodized salt per quart of cabbage. Mix well pack into jars. Press down very tightly to release juices from cabbage. Let set covered 7-10 days. Seal.

Kimche-

1 bok Choy, 4 carrots, 6 cloves garlic, 1 onion, 1 daikon radish. Add 1 TBS salt per Quart of vegetables. You may add other vegetables or peppers to your taste. Pack into jars as with sauerkraut and let set 7-10 days. Seal

Pickled Vegetables-

1 C cider vinegar, 2 Cups water, 1 TBS pickle salt. Add vegetables as desired. Set until desired taste and seal.

Pickled Egg Plant-

Choose small eggplant no larger than 4”, slice thin with skin on. Soak in half and half water/vinegar 4 days do not refrigerate. Take out of brine and squeeze the brine out of the eggplant until it is very dry. Discard brine. Mix eggplant with olive oil so that oil is covering eggplant. Make sure eggplant is covered when pressed firmly. Add to taste, basil, garlic and salt. Seal.

Causes and Possible Solutions for Problems with Pickled Foods

Soft or slippery pickles (If spoilage is evident, do not eat.)
1. Vinegar too weak. / Use vinegar of at least 5% acidity.
2. Insufficient amount of brine. / Keep cucumbers immersed in the brine.
3. Pickles not processed properly (to destroy microorganisms). /Process pickles in canner after filling jars.
4. Moldy garlic or spices. /Always use fresh spices.
5. Blossom ends not removed from cucumbers. / Slice at least 1/16th inch off blossom end of cucumbers and discard.

Strong,bitter taste-
1. Spices cooked too long in vinegar, or too many spices used. / Follow directions for amount of spices to use and the boiling time.
2. Vinegar too strong. / Use vinegar of the proper strength (5% acidity).
3. Dry weather. /No prevention. Bitter taste is usually in the peel or skin of fruits and vegetables.
4. Using salt substitutes./ Potassium chloride, the ingredient in most of these, causes bitterness.

Shriveled Pickles -
1. Placing cucumbers in too strong brine, too heavy syrup, or too strong
vinegar.  /Follow a reliable recipe. Use amounts of salt and sugar called for in a recipe, and vinegar that is 5% acidity.
2. Overcooking or overprocessing. /Follow a reliable recipe exactly.
3. Dry weather. /No prevention. Bitter taste is usually in the peel or skin of fruits and vegetables.

Dark or discolored pickles (If brass, copper or zinc utensils and brining equipment were used, do not use pickles.)
1. Minerals in hard water. / Use soft water.
2. Ground spices used./ Use whole spices.
3. Spices left in jars of pickles. /Place spices loosely in cheesecloth bag so they can be removed before canning.
4. Brass, iron, copper or zinc utensils used. /Use food-grade unchipped enamelware, glass, stainless steel, or stoneware utensils.
5. Iodized salt used./Use canning or pickling salt.

Spotted, dull, or faded color -
1. Excessive exposure to light./Store processed jars in a dark, dry cool place.
2. Cucumber of poor quality. /Use produce of optimum quality, and grown under proper conditions (weather, soil, etc.)

White sediment in jar. -
1. Salt contains an anti-caking agent or other additives. /Use canning or pickling salt.

Happy Pickling!!!