Pickling is an ancient form of food preservation that involves the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. Join us as we share information on basic pickling methods using the latest scientific methods to ensure food safety. This webinar was originally recorded on July 8, 2020.

Timestamps:

• 6:04 Food Preservation Methods
• 7:09 Boiling Water Bath Canning versus Pressure Canning
• 7:45 Food Safety
• 11:13 Definition and History of Pickles
• 12:50 Types of Pickles
• 16:14 Pickling Equipment
• 18: 26 Selecting Cucumbers
• 19:29 Recommended Type of Salt, Sugar and Vinegar
• 22:57 Using Firming Agents
• 24:39 Fermenting/Curing Pickles
• 25:20 Troubleshooting
• 28:29 Processing Pickles Using Boiling Water Bath Canner or Low Temperature Pasteurization Treatment
• 29:35 Resources
• 30:02 Questions and Answers