Low-Temperature Pasteurization Treatment
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Revision as of 17:51, 6 January 2010 by Jontas (Talk | contribs) (Created page with '<h1>Preparing and Canning Fermented and Pickled Foods</h1> <h2>Low-Temperature Pasteurization Treatment</h2> The following treatment results in a better product texture but must…')
Preparing and Canning Fermented and Pickled Foods
Low-Temperature Pasteurization Treatment
The following treatment results in a better product texture but must be carefully managed to avoid possible spoilage. Place jars in a canner filled half way with warm (120º to 140º F) water. Then, add hot water to a level 1 inch above jars. Heat the water enough to maintain 180º to 185º F water temperature for 30 minutes. Check with a candy or jelly thermometer to be certain that the water temperature is at least 180ºF during the entire 30 minutes. Temperatures higher than 185ºF may cause unnecessary softening of pickles. Caution: Use only when recipe indicates.
