Pickled foods rely on added acid to lower the pH of the product to 4.6 or lower, which allows the food to be processed safely in a boiling water canner or steam canner.  Canning makes them shelf stable for long-term storage.  Pickles may also be stored in the refrigerator.

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• General Information on Pickling - National Center for Home Food Preservation (NCHFP)
• Fermented Foods and Pickled Vegetables - United States Department of Agriculture (PDF)
• Principles of Boiling Water Canning - Utah State Cooperative Extension (PDF)
• Low-Temperature Pasteurization - NCHFP
• Steam Canning Acid Foods - UC Ag and Natural Resources (PDF)

Recipes (NCHFP)

• Pickled Eggs
• Bread-and-Butter Pickles
• Fresh-Pack Dill Pickles
• Complete List

More!  download recipes and handouts from our Wednesday evening demos.