Michigan State University Extension
Preserving Food Safely - 01600967
10/13/97

PREVENTING SPOILAGE OF PICKLES

    Pickle   products   are  subject   to   spoilage   from

microorganisms,
 particularly yeasts and molds, as  well  as

enzymes
  that  may  affect  flavor,  color   and   texture.

Processing
 the  pickles  in  a  boiling-water  canner  will

prevent
 both of these problems.  Standard canning jars  and

self-sealing
 lids  are recommended.  Processing  times  and

procedures
will vary according to food acidity and the  size

of
food pieces.                                             

Go To Top of File &&&&&& MSU Extension Home Page &&&&&& Main Page for this Data Base

This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact wrublec@msue.msu.edu . Please read our disclaimer for important information about using our site.