Equipment

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:

1. Is deep enough to allow 2 inches or more of water above the tops of the jars, plus 2. extra space for boiling 3. has a close-fitting cover 4. 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.

Heat Treatment

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.