Pickled Foods: Vegetables and Fruits

At a glance..

This introductory guide to pickled foods will teach you how to can a variety of pickled vegetables and fruits. Several basic recipes are included - onion relish, peach pickles, watermelon rinds, etc.

The details..

Preserving Food: Pickled Products is a detailed guide for anyone interested in making their own pickles. The book covers four general classes of pickle products, including brined or fermented pickles, fresh pack or quick process pickles, fruit pickles, and relishes. It also provides essential information about the ingredients needed to create delicious homemade pickled products.

The book highlights the importance of using tested recipes when preparing your own pickle products. Altering proportions can lead to dangerous bacterial growth that can cause serious illness such as Clostridium botulinum poisoning. Additionally, it emphasizes selecting high-quality produce within 24 hours after picking for optimal results.

Readers will learn about each ingredient's role in creating safe and flavorful pickle products. For example, pure granulated salt should be used instead of other salts containing anti-caking materials that may cloud the brine solution while iodized salts may darken the color of your product. Vinegar must have an acidity range between four to six percent (40-60 grain) for most commercially bottled vinegars; cider vinegar has a good flavor but may darken light-colored fruits and vegetables.

Finally, Preserving Food: Pickled Products discusses equipment requirements necessary for successful fermentation processes such as large stoneware crocks or glass jars lined with several thicknesses of food-grade plastic bags if unsure whether a plastic container is safe for food use.