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Homemade Pickles & Relishes July 20, 2009
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Resources for Today Homemade Pickles & Relishes (B2267) How Do I…..Pickle (NCHFP)
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2 Types of Pickles Fermented or crock pickles Fresh pack or quick process pickles Both types are preserved by acid
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Cucumber Pickles Choose fresh, firm cucumbers Pickling cukes vs. slicing/burpless cukes Use store-bought cukes with caution
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Cucumber Pickles Smaller cukes can be pickled whole Larger cukes – slices, spears, relishes Cut off blossom end Sort and wash before using
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Other Ingredients Softened water Vinegar (5% acetic acid)- white or apple cider Canning & pickling salt Sugar and sugar-substitutes
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Spices, grape leaves, firming agents Add flavor with spices! Grape leaves- no longer recommended Lime and alum are not recommended
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Tips for High Quality Quick Process Pickles For firmer pickles, soak cukes in ice water AND remove 1/16 th inch from blossom end Choose hot pack recipes for a quicker process Allow 3-5 weeks for flavor to develop
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Fermented Pickles Good bacteria produce a tangy flavor The amount of salt is key Keep cucumbers beneath brine surface during fermentation Ferment between 68°-74°F
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Fermented Pickles Containers: Crock or stone jar with glazed interior Heavy food grade plastic buckets Stainless steel or glass (No copper, brass, or iron)
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Fermented Pickles When fermentation is complete (4-8 weeks) Heat process for storage up to 1 year OR Store in fridge up to 2 weeks
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Genuine Sauerkraut Ferment in a cool location- 68°to74°F Remove scum daily Refresh brine as often as necessary Use fresh brine for canning
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Refrigerator/Freezer Recipes When it’s hot outside, store fresh- pack pickles in the refrigerator 2- 4 weeks w/out heat processing. Choose freezer pickles for a cool, tasty treat up to 6 months.
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Low Temperature Pasteurization Fill jars with roomtemperature pickles. Pour over 165°F to 180°F liquid. Process at 180°F for 30 min. (*Be sure to use a thermometer.)
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Vegetable Pickles Asparagus ….. to Zucchini! Beans Beets Brussels Sprouts Cauliflower Green tomatoes Other favorites?
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Fruit Pickles Select firm, fresh fruit: whole peaches, pears, crabapples, watermelon rinds Simmer whole fruit in a spicy, sweet-sour syrup. Pack and process.
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Relish Recipes To make relishes, mixtures of vegetables and/or fruits are: Chopped Seasoned Simmered in a sugar and vinegar solution Then packed and processed
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Common Questions Omitting salt Using artificial sweeteners Using cornstarch Signs of spoilage
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Common Questions Blue garlic or pink cauliflower Using ‘burpless’ cucumbers Aluminum pans for preparing brine Shriveled pickles
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How Long Does It Keep? Homemade pickles and relishes: 1year under proper storage conditions
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Questions?
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