Low-Temperature Pasteurization Treatment

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Categories: Canning, Preserves, Pickles

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 (120 degree to 140 degree F) water. Then, add hot water to a level 1 inch above jars. Heat the water enough to maintain 180 degree to 185 degree F water temperature for 30 minutes. Check with a candy or jelly thermometer to be certain that the water temperature is at least 180 degrees F during the entire 30 minutes. Temperatures higher than 185 degrees F may cause unnecessary softening of pickles. Caution: Use only when recipe indicates. ======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias