Abstract
The home canning of pickles, relishes, and fermented foods allows you to enjoy the bounty of your summer garden or local farmers market year-round. It may also save you money and give you some control over what’s in your food. To ensure safe, high-quality home-canned products, always follow research-based recommendations when canning.
Pickles are considered a high-acid food. The acid may be added, most often as vinegar, or in the case of fermented products form naturally during the fermentation process. For all pickled and fermented foods, the acidity level is important for safety as well as for taste and texture. Acid prevents the growth of Clostridium botulinum (the bacteria that causes botulism) and allows these products to be safely processed in a boiling water canner.
Publication Date
2-2015
Publication Number
FCS3-582
Repository Citation
Bastin, Sandra and Clouthier, Debbie, "Home Canning Pickled and Fermented Foods" (2015). Family and Consumer Sciences Publications. 108.
https://uknowledge.uky.edu/fcs_reports/108
