Having the right kind, size and amount of equipment and tools can save
you time and energy. Check these the day before you plan to make your
pickles. Otherwise you may not have what you need.
For fermenting or brining use a crock or stone jar that has never had
fat or milk in it. An unchipped enamel-lined pan, glass or stainless
steel are also O.K. Do not use plastic.
To cover vegetables while they are in a brine, you will need a heavy
plate or large glass lid that fits inside the container. Use a filled
jar of water to hold the cover down, so that vegetables are kept below
the surface of the brine. Be sure the jar has a tight fitting lid.
For heating pickling liquids, use utensils of unchipped enamelware,
stainless steel, aluminum or glass. Do not use copper, brass, galvanized
or iron utensils; these metals may react with acids or salts and cause
undesirable color changes in pickles or form undesirable compounds.
Among small utensils that will help you do the job are measuring spoons,
stainless steel spoons, measuring cups, household scales, sharp knives,
vegetable peelers, large trays, canning tongs, ladle with a lip for
pouring, slotted metal spoons, footed colander or wire basket, canning
funnel, food chopper or grinder, and non-porous cutting board.
All pickles and relishes should be processed in a boiling-water bath
canner. Any large metal or enamel container may be used if it:
--Is deep enough to allow 2 inches or more of water above the tops of
the jars, plus extra space for boiling
--Has a close-fitting cover
--Is equipped with a wire or wooden rack
A steam-pressure canner can be used if it is deep enough. For this
purpose, set the cover in place without fastening it. Be sure the
petcock is wide open so that steam escapes and pressure is not built up.
Standard home canning jars are used for pickles and relishes. Do not use
jars and lids from commercially canned foods. They are designed for use
on special packing machines and are not suitable for home canning.
Select jars free from nicks, chips or any defects. As you wash the jars
in warm soapy water and rinse them, run your finger around the jar
opening to see if there is a defect. If there is, the jar will not seal.
Look at each new metal lid to be sure the sealing compound is even and
smooth. Check the metal screw band to see that it is not bent or rusty.
Bands can be used over and over again. As for pretreatment of lids and
bands, follow the manufacturer's directions. Read these even if you have
used that brand before; the directions may have changed.
When using rubber rings get clean, new ones that are the right size for
the jars. Do not test these by stretching. Follow the manufacturer's
directions as to pretreatment needed.
It is always best to follow current, reliable procedures as in U.S.
Department of Agriculture or Extension publications. This insures a
quality product and one that is safe to eat. Time, energy and money may
be wasted if you use outdated or careless canning procedures.
Fill the jars firmly and uniformly with the pickle product. Avoid
over-packing so tightly that the brine or sirup is prevented from
filling around and over the product. Slide a plastic spatula down each
side of the jar to remove any air spaces. Add enough liquid to cover the
pickles. Be sure to allow head space at the top of the jar as
recommended in the recipe. This means there is no food or liquid in that
space.
Wipe the rim, inside and top, and threads of the jar with a clean, damp
cloth to remove any particles of food, spices, seeds or liquid. A small
particle may prevent an airtight seal.
The two-piece metal cap (flat metal lid with sealing compound and metal
screw band) is the most commonly used closure. Read the manufacturer's
directions on treatment needed to close the lid. These vary from one
manufacturer to another.
When using a porcelain-lined zinc cap with shoulder rubber ring, screw
the cap down firmly against the wet rubber ring, then turn it back
one-fourth inch. Immediately after processing and removal of the jar
from the canner, screw the cap down tight to complete the seal.
If liquid has boiled out of a jar during processing, do not open it to
add more liquid, because spoilage organisms may enter. This applies to
2-piece lids also. Seal the jar as it is.