All pickle products require heat treatment to destroy organisms that
cause spoilage and to inactivate enzymes that may affect flavor, color
and texture. Adequate heating is best achieved by processing the filled
jars in a boiling-water bath.
Spoilage organisms are in the air and there is danger of them
contaminating the food as it is transferred from boiler to jar. This can
happen when even the utmost care is taken. Therefore, boiling-water bath
processing is needed.
After adjusting the lid, put the jar on the rack into the actively
boiling water.
Now that the jar is in the water bath canner, fill the next jar.
Continue until all jars are in the canner. Be sure to leave a small
space around each jar. This allows the water to circulate. Water should
come 2 or more inches above jar tops; add boiling water if necessary.
Cover the canner with a close-fitting lid and bring the water back to
boiling as quickly as possible. Start to count the processing time when
the water returns to boiling, and continue to boil gently and steadily
for the recommended time according to the recipe.
When time is up, slide the canner from the hot range unit. Close windows
and doors so that a draft will not be blowing on jars as they are
removed. As you remove the lid, be sure to do this away from you so that
you will not be burned by steam. Remove one jar at a time, using your
canning tongs. Complete the seals if the manufacturer so directs. Set
jars upright, away from a draft, and several inches apart, on a dry
cloth or wire rack to cool. Do not cover with a cloth.
For fermented (brined) cucumbers and fresh-pack dills, start to count
the processing time as soon as all the filled jars are in the actively
boiling water. This prevents development of a cooked flavor and loss of
crispness.
Most pickle and relish recipe processing times are given for altitudes
less than 1,000 feet above sea level. If you are 1,000 feet or above,
you need to increase the recommended processing time. See table in
canning chapter by Carole Davis.
After 12 to 24 hours, check to make sure the jars have an airtight seal.
Read the manufacturer's directions but if these are not given, here are
some general ways to tell if the seal is airtight. For the metal lid
with a sealing compound and the metal screw band, if the center of the
lid has a slight dip or stays down when pressed, the jar is sealed.
Another test is to tap the center of the lid with a spoon. A clear,
ringing sound means a good seal. A dull note, however, does not always
mean a poor seal. Another way to check for an airtight seal is by
turning the jar partly over. If there is no leakage, the jar may be
stored.
If the porcelain-lined zinc cap with rubber ring has been used, check
for airtight seal by turning the jar partly over. If there is no
leakage, the seal is tight.
If the jar is not sealed, use the product right away or recan it. To
recan, empty the jar, repack in another clean jar, use a new lid, and
reprocess the product as before.
If metal bands are used, these can be removed from jars after 24 hours
if you want to.
Wipe jars with a clean, damp cloth. Make a label for the jar. Put the
name of the product and date on the label.
Store canned pickles and relishes in a dark, dry, cool place where there
is no danger of freezing. Freezing may crack the jars or break the
seals, and let in bacteria.
Before using, always examine each jar for signs of spoilage. A bulging
lid or leakage may mean that the contents are spoiled.
When a jar is opened look for other signs of spoilage such as:
--Spurting liquid
--Mold
--Disagreeable odor
--Change in color
--Unusual softness, mushiness or slipperiness
_If there is ever the slightest indication of spoilage, do not eat or
even taste the contents._ Dispose of the contents so they cannot be
eaten by humans or animals. Also dispose of the lid.
After emptying the jar of spoiled food, wash the jar in hot, soapy water
and rinse. Boil in clean water for 15 minutes.