Canning Pickles, How to Can Pickles, Step by Step Guide

Author:Mary-Beth Stenson
Language: eng
Format: mobi
Tags: Food & Wine, Cookbooks, Cooking by Ingredient, Spices & Condiments, Herbs, Canning & Preserving
Published: 2013-11-10T07:00:00+00:00

How To Process Using Low Temperature Pasteurization

Important – this method should never be used unless the recipe specifically states that this method should be used.

1. Fill the canner halfway with water.

2. Heat water until it reaches a temperature of 120 -140.

3. Place jars in canner.

4. Add hot water to the canner until it reaches a level of 1 to 2 inches above the jars.

5. You now need to achieve and maintain a water temperature of 180-185 for 30 minutes. You can use a jelly or candy thermometer to be sure that the temperature of the water does not drop below 180 if this happens spoilage could occur. If temperatures in excess of 185 are achieved the pickles could become soft.

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