1. Pickles and Pickled Products
Educator’s Name and Date
Welcome participants. Introduce yourself and ask everyone to make a name tent/tag.
This session covers how to preserve acidified foods such as cucumber pickles, fruits, relishes, salsa and chutney using USDA recommended procedures.
Introductory Activity:
Welcome the participants and ask volunteers to describe any experience with making or eating pickled foods. What are some of their favorite pickled foods? What questions do they have about making pickled foods? What do they hope to learn by attending the session?

2. Acknowledgements This presentation is adapted from :
University of Maryland Extension
University of Missouri Extension
University of Tennessee Extension
National Center For Home Food Preservation -University of Georgia Cooperative Extension
USDA’s Complete Guide to Home Canning
Please give University of Maryland Extension credit for developing these materials.
High-Acid Canning

3. Objectives Describe the processes for preserving acidified foods.
Identify the ingredients and equipment recommended for pickling.
Process a pickled product in the water bath canner.
Review the points on the slide.

4. Overview Types of pickled products
Ingredients used in pickled products
Equipment and supplies
Basic steps
Review the topics to be covered in the Pickled Products Workshop.

5. Pickles Brined or fermented pickles
Undergo a curing process in brine (salt and water solution) overnight or held for several weeks
Acid is either added (vinegar) or created by fermentation (lactic acid)
Fresh-pack or quick-process pickles
Sometimes brined for a few hours
Covered with boiling hot vinegar, spices and seasonings (adding an acid)
There are two types of pickles: brined or fermented and fresh-pack or quick-process. The brining or “curing” process can be short (overnight) or may be as long as several weeks, which leads to fermentation. The brine is made up of water and salt. The curing or brining process changes the color, texture and flavor of the pickle.
If you are using a short -brine recipe, an acid (vinegar) is added to help preserve the food.
If your recipe is for a fermented product, lactic acid is produced during the brining process, which helps preserve the product.
Fresh-pack or quick-process pickles are popular due to their comparative ease of preparation. They are covered in boiling hot vinegar, spices, and seasonings. They are usually brined for several hours and then drained before they are covered with the pickling liquid. These pickles have a tart flavor.
The vinegar added during the brining process or the lactic acid produced during fermentation reduces the pH (increasing the acidity) of cucumbers, making the pickles an acid food that can be safely processed in the water bath canner.
Pg. 117; So Easy to Preserve

6. Other Pickled Products
Fruit pickles
Whole or sliced fruits
Simmered in a spicy, sweet-sour syrup made with vinegar or lemon juice
Relishes and chutneys
Chopped fruits and vegetables
Cooked in a spicy vinegar solution
There also are fruit pickles made with whole or sliced fruits that are simmered in spicy, sweet-sour syrup made with vinegar or lemon juice.
Relishes are made from chopped fruits and vegetables cooked in a spicy vinegar solution.
Pg. 118; So Easy to Preserve
Chutney is a relish-type condiment that can be made with several different combinations of foods. Ingredients may include herbs such as cilantro or mint; a flavoring ingredient such as coconut, onion, ginger,or tamarind; chopped fruits or vegetables, simmered with spices, onion, sugar and vinegar.
For more information on chutneys, visit:

7. Preserving Pickles Safely
Addition of acid
Vinegar and/or lemon juice
Lowers pH
Salt in brining
Process in water bath canner
Vinegar increases the acidity of the food, lowering pH and serving as a preservative.
Salt, used in brining pickles, is a preservative. Brine draws moisture and natural sugars from foods and forms lactic acid which keeps them from spoiling.
Canning prevents the growth of microorganisms that cause spoilage and illness. By adding acid to the mixture, one can safely water bath process vegetables (a naturally low-acid food).
Pg. 31; Putting Food By, 2010

8. Processing Method Water bath canning used for high acid foods
water reaches 212⁰ F, which kills molds, yeast and some bacteria
Review the points on the slide.
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.

9. Low-Temperature Pasteurization
Only use when recipe dictates
Pack product into jars and pour hot liquid over product
Process for 30 minutes at 1800 F
Be sure to use to a thermometer
Do not use for reduced-sodium pickles
Review the points on the slide.
Low-temperature pasteurization results in a better product texture but must be carefully managed to avoid possible spoilage. You only use this treatment if the recipe provides the option.
Steps in this procedure require that you pack the room temperature product in a jar and pour 165–180° F liquid over the product, leaving the appropriate headspace. Remove air bubbles, wipe jar rims, adjust lids and process for 30 minutes at 180° F.
Use a thermometer because temperature is hard to determine without one. If product is not processed at the proper temperature, spoilage could result.
Pg. 122; So Easy to Preserve
Pg. 6-5; ; USDA Guide to Home Canning

10. Pickling Ingredients Produce Salt Vinegar Sugar Spices Water
Firming agents
Each ingredient will be discussed individually on following slides.

11. Harvesting Garden Produce
A home garden
Local farmers’ markets and farm stands
Pick Your Own (PYO) farms
Community Supported Agriculture (CSA’s)
Review the points on the slide.
Note to Instructors: This might be a good opportunity to invite your local Ag Marketing Specialist to share information regarding local producers and markets.

12. Harvesting Garden Produce
Know how you plan to use the produce – eat it, store it, preserve it
Harvest only what you can use –
a meal’s worth or
the “batch” you plan to preserve
Store produce
Unwashed until ready to use
At an appropriate temperature
Review the points on the slide.
Washing produce before storing may promote bacterial growth and speed up spoilage. Wash fruits and vegetables just before using.

13. Produce Tender vegetables and firm fruit, similar in size
Unwaxed, pickling cucumbers (not “table” or “slicing”)
Wash well
Discard produce with mold
Pickle within 24 hours after harvesting for best quality
Review the points on the slide.
Cucumbers lose moisture quickly so even one day at room temperature may lead to hollow-centered or shriveled pickles.
Cucumbers should be the pickling variety rather than table or slicing cucumbers. Avoid waxed cucumbers since the wax makes it difficult for brine and pickling solutions to penetrate.
You will need approximately 14 pounds of cucumbers for 7 quarts or 9 pounds for 9 pints. A bushel of cucumbers weighs 48 pounds and yields quarts, an average of 2 pounds per quart.
Measure or weigh the amounts of food carefully because the proportion of fresh produce to other ingredients will affect flavor and safety of the final product.
Buy cucumbers in a size suitable for the recipe (1 ½ inch for gherkins and 4-inch for dills). Use more mature and odd-shaped cucumbers for relishes and bread-and-butter style pickles.
Wash the produce well. Do not use any foods that have signs of mold, even the slightest bit. Mold can produce an off-flavor that processing does not destroy.
Pg ; So Easy to Preserve - weights and yields of produce

14. Blossom End of a Cucumber
Stem End
Cut off about 1/16-inch slice from the blossom end of the cucumber since it contains enzymes that can cause softening.
Blossom End

15. Salt Pure granulated salt pickling or canning salt
No anti-caking materials
Do not alter salt concentrations
Do not reduce salt unless indicated in the tested recipe—salt is a preservative
Use pure granulated salt often called pickling or canning salt. This is usually found in the canning section of the grocery, hardware or farm supply stores. Table salt contains additives, such as anti-caking agents and iodine. The anti-caking additive causes the pickling liquid to become cloudy and leaves sediment in the jar; iodine will darken and discolor the pickles.
Kosher salt comes in granules coarser than table salt but is more common as flaked salt. Kosher salt is suitable for canning because it will not cloud the liquid and iodine is never added. Flaked kosher salt is less dense than regular canning salt and therefore, measures differently.
Pgs ; Putting Food By,2010
Solar or sea salt contains minerals that could interfere with fermenting or curing processes.
Rock salt and other salts used for clearing roads and sidewalks are not food grade.
Salt used in brining pickles is a preservative and is also important for fermentation of pickles and sauerkraut. Always use the correct proportions of salt and other ingredients. Follow a tested recipe.
Recipes are available for making reduced-sodium dill pickles and sweet pickles.
Pg. 168; So Easy to Preserve

16. Vinegar Preservative Cider or white vinegar
Cider can discolor light produce
White for onions, cauliflower and pears
5% acidity
Use amount stated in recipe
The acidity of the vinegar is important for safety, and a weak (low acidity) vinegar can make pickles soft or slippery. Use vinegars of 5% acidity or greater. This is the acidity of many commercial vinegars but always check the label to be sure. Never dilute the vinegar. Avoid homemade vinegar or vinegars of unknown acidity.
Vinegar can affect the color of your product. Use white vinegar for onions, cauliflower or pears or whenever you want the liquid to be clear.
The level of acidity in a pickled or fermented product is as important for safety, taste and texture. Do not alter vinegar, food or water proportions in a recipe. Use only recipes with tested proportions of ingredients.
If you decide the recipe is too tart, you can add sugar. Use ¼ cup white sugar for every 4 cups of vinegar in the recipe. This amount will not affect the safety of the recipe.
Pg.318; Putting Food By, 2010
Avoid boiling any canning vinegar solution for a long time. The acetic acid in vinegar is volatile and it will lose its ability to keep stored pickles safe.
Pg. 316 ; Putting Food By, 2010

17. Sugar White sugar unless recipe states brown Sugar substitutes
Can develop off-flavor or bitterness
Can lose sweetening properties
Follow tested recipes specific to the type of sugar substitute
In addition to flavor, sugar helps to keep pickles plump and firm. If you use a sugar substitute, use a recipe developed specifically for the sugar substitute. Sugar substitutes are not usually recommended in pickling because heat and/or storage may cause bitterness or loss of flavor.

18. Spices Use fresh whole spices for best quality and flavor
Powdered spices can make pickles dark and cloudy
Tie whole spices in a clean white cloth or cheesecloth bag, remove before packing jars
Fresh, whole spices offer the best quality and flavor in pickles. Powdered spices can cause a darker and cloudier product. For lighter color pickling liquid, tie whole spices loosely in a clean white cloth or cheesecloth bag, removing the bag from the pickling liquid before packing the jars.
Buy fresh spices for each pickling season. Spices deteriorate and lose their pungency in heat and humidity, so they should be kept in airtight containers in a cool place.
What if you don’t have the type of dill your recipe calls for? For each quart, try 3 heads of fresh dill, 1 to 2 tablespoons dill seed or 2 tablespoons dill weed.
Pg.182; So Easy to Preserve
Over-mature dill may cause pickles to turn pink, but the product may still be safe. However, yeast growth could also cause this color change. If yeast growth is evident, discard the pickles. Yeast growth may also make the pickles cloudy or slimy.
Pg.119; So Easy to Preserve

19. Water Drinking quality or potable Soft water is preferred
Iron: discoloration
Calcium: shriveling
Boil hard water for 15 minutes and let stand, covered for 24 hours
Always use potable water that is safe to drink. Hard water can interfere with the formation of acid and prevent pickles from curing properly. It also can make dark or discolored pickles. You can soften water by boiling it for 15 minutes and letting it sit for 24 hours. Any scum that appears should be removed. Distilled water is another option.
Water with above-average calcium content can shrivel pickles, and iron compounds can make them darker than normal.

20. Food Scales Recipe specifies ingredients by weight
Important for pickled products
Food scales are recommended for pickling because it is important to follow recipes to ensure you are using the correct proportions of produce to salt and vinegar as specified in the tested recipe.

21. Pans Heat liquids in Do not use Stainless steel Aluminum Glass
Unchipped enamelware
Do not use
Copper
Brass
Galvanized or iron utensils
Review the points on the slide.
Copper, brass, galvanized or iron pots and utensils should not be used because the metals can react with acids or salts in pickles and cause undesirable color changes.

22. Recommended Canning Practices
Tested recipe
When you find a tested recipe, do not change it. Changing the recipe can make the product unsafe. A tested recipe has been lab-tested for time, temperature and pH.
The best source of instruction for home canning is recently published materials developed by USDA, Cooperative Extension Services at Land Grant universities, and major manufacturers of home canning equipment. Examples of tested recipes can be found in canning cookbooks such as Ball’s Home Guide to Food Preservation, So Easy to Preserve or recipes contained in pectin or other canning ingredients made by companies such as Mrs. Wages, Ball and Kerr (affiliated companies of Jardin Home brands
Some canning cookbooks contain recipes that are not tested. Check the introduction for safety recommendations or check with the publisher.
Avoid using cookbooks published prior to 1997, internet blogs and untrustworthy websites. Cooking internet blogs are not credible sources unless the blog provides the source for the recipe. Untested recipes cannot be trusted as reliable or safe.
Pg.24; So Easy to Preserve

23. Utensil Kit Funnel Jar lifter Bubble wand Lid magnet
These kits are available seasonally at stores and distributors that sell kits are available seasonally at stores and distributors that sell canning equipment (Wal-Mart, Southern States, Target, etc.).
Activity:
Show kit contents and describe how each tool is used. All tools will be used during the hands-on portion of the workshop.

24. Water Bath Canner Large cooking pot with rack
Flat bottom for electric range
Fill to 1 to 2 inches above tops of jars
Water bath canners are typically aluminum or porcelain-covered steel. The boiling water bath canner should have a fitted lid and removable rack (racks can be purchased separately). Do not use towels as racks; boiling water cannot circulate around them.
The canner must be deep enough that at least 1-2 inches of briskly boiling water will be over the tops of the jars during processing. Some boiling water bath canners do not have completely flat bottoms; these will not work well on smooth top or electric ranges. To ensure uniform processing of all jars on an electric range, the canner should be no more than 4 inches wider in diameter than the element on which it is heated (when centered on the burner or element, the canner should not extend over the edge of the burner or element by more than 2 inches on any side). Either flat or ridged bottom canners may be used on a gas burner.
Before water bath canning on a smooth cooktop, check the manufacturer’s advice on suitability for canning and recommended maximum canner size for specific burners.
Pg.1-18; USDA Complete Guide to Home Canning

25. Preparing Jars for Canning
Check rim of jar for nicks
Wash and rinse jars
Sterilize jars in boiling water for 10 minutes
Keep jars hot until ready to fill
Previously, it was recommended to sterilize all jars. Now, we know that if you are processing your product for more than 10 minutes, the jars are sterilized in the process. Jars used for pickled products processed less than 10 minutes must be sterilized. A dishwasher sterilization cycle is acceptable.
Jars will stay warm in an oven heated at ° F. Do not take them out until you are ready to fill them. If the jars are allowed to cool, they may break when you pour hot product into them.

26. Not Recommended Old-style jars Commercial jars
Jars, such as the one pictured on the left, with mouths that cannot be sealed with a two-piece canning lid, should not be used. They are for decorative purposes only. There are many old-style canning jars on the market including some with zinc lids. None should be used for home food preservation.
Mayonnaise or other commercial jars also are not recommended. These jars have a narrower sealing surface and are less tempered than jars made specifically for canning; they will break in a pressure canner.
Activity:
Pass around examples of a commercial glass jar (mayonnaise, peanut butter or spaghetti sauce), a regular canning jar and canning lids. Ask participants to compare the width of the sealing surfaces with the width of the sealing compound on the lid. Point out that many commercial products are packaged in plastic versus the glass jars previously used.
Old-style jars

27. Preparing Lids for Canning
Check sealing compound for nicks
Wash in hot soapy water
Hold lids in simmering water
Two-piece lids only
Not reusable
Buy only the lids that you will use in one year. The sealing compound can become dry if stored for long periods. Lids are only intended for one-time use.
A nick in the sealing compound may compromise your seal.
Similar to lids, the screw bands should be washed in hot, soapy water but they do not need to be held in simmering water. Metal screw bands can be re-used unless they are dented or rusty.
A sealed lid on your home-preserved food product indicates that a vacuum has formed inside the jar.

28. Filling the Jars
Fill clean jars with product adding liquid as specified in recipe.
Leave ½ inch headspace.
Release air bubbles in jar with plastic spatula.
Review the points on the slide.

29. Filling the Jars Control headspace
Space between product and lid
¼ inch for jams and jellies
½ inch for pickles, fruits and tomatoes
1 to 1 ¼ inch for foods processed in pressure canners
Too little or too much space, jar may not seal
Pg.26; So Easy to Preserve
Pg.1- 13; USDA Complete Guide to Home Canning
Headspace is the unfilled space between the food and the jar lid.
The space is needed for the expansion of food as the jars are processed and for forming the vacuum as jars cool. Typically, as the processing time increases, so does the amount of headspace. A tested recipe will specify the amount of head space needed.
Headspace is important. If you have too much headspace, it may take longer for the air to be driven out of the jar. If you have too little headspace, the jar may not seal.

30. Filling the Jars
Wipe the jar rims using a clean, damp cloth or paper towel.
This will ensure that none of the product gets left on the sealing surface and interferes with the lid sealing properly.

31. Filling the Jars
Using a lid wand, remove the lids from the warm water in the small pan and place them gently on the jars.
Tighten “fingertip”
tight
Secure the lids with a ring band.
Review the points on the slide.
Fingertip tight means to tighten just until you feel resistance.
Do not over-tighten as this can cause the seal to fail and your lids to buckle. If rings are too tight, air cannot vent during processing and food will discolor during storage.
Do not retighten lids after processing the jars. This may cause your seal to break.
Remove the screw bands after your jars have cooled; if left on jars, they become difficult to remove and may rust.
Pg.1-16; USDA Complete Guide to Home Canning
Activity:
Have several practice jars with lids available for participants to practice “finger-tip tight.”

32. Processing the Pickles
Using a jar lifter, place the jars on the rack in the boiling water canner, being careful not to tilt the jars.
The water in the canner should be simmering (180ºF) before adding jars.
Review the points on the slide.

33. Processing Time Follow directions carefully!
* Each food has its own processing time.
Follow directions carefully!
* Time differs with size of jar.
* Too little time
Spoilage
Remember…
Each food has its own processing time that differs with the size of the jar. Follow the directions carefully for the size of the jar you are using! If you process too little time, the food can spoil and in some cases, may be unsafe.
Canning interrupts Mother Nature by destroying potential pathogens (harmful bacteria) that could make food unsafe. Canning stops enzymes that contribute to changes in ripening and color.

34. Let’s go to the Kitchen!
Before going to the kitchen, read aloud the recipe that you are using in today’s class from beginning to end.
Assign each participant a task. Encourage everyone to pitch in with additional tasks as they complete their first assignment. Every participant should have at least one group task; everyone will fill a jar with product.
This is the hands-on portion so it is important for everyone to be encouraged to fully participate.
While jars are being processed, we will come back together to review the science behind home food preservation.
Note to instructor: Make sure all of the equipment needed for the canning Activity: is set out prior to the beginning of your workshop.

35. Firming Agents Not needed when using
Quality ingredients
Up-to-date methods
Soak cucumbers in ice water for 4 to 5 hours
Cut 1/16-inch off blossom end
Although many people think that crisp, firm pickles require the use of lime or alum, firming agents are not necessary and can affect pickle safety. It is safer to start with good quality produce and follow recommendations from USDA and other reliable sources. Soaking cucumbers in ice and water for 4-5 hours can help with pickle firmness, as will slicing off 1/16-inch from the blossom end of the cucumber.
Note to Instructor: Alum is a compound used in old recipes to make pickles crisp. It is no longer recommended. If ingested in large quantities, it can produce nausea or severe gastrointestinal distress.
Pg. 319; Putting Food By, 2010
Pg.120; So Easy to Preserve

36. Lime Calcium in lime improves firmness
Use food-grade pickling lime (not agricultural or burnt lime)
Soak cucumbers in lime-water solution 12 to 24 hours before pickling
Excess lime absorbed by the cucumbers must be removed to make safe pickles
Lime is a firming agent that contains calcium. It can improve firmness but is not necessary. If used incorrectly, lime can be unsafe. If you do use lime, use food-grade pickling lime, not agricultural or burnt lime. Soak the cucumbers in lime-water solution for hours before pickling.
Remove excess lime by draining the lime-water solution, rinse and then soak the cucumbers for one hour in fresh water. Repeat the rinsing and soaking steps two more times. The rinsing process is very important because excess lime absorbed by the cucumbers can make pickles unsafe to eat and may increase the risk of botulism.
Avoid inhaling the lime dust.
Pg.120; So Easy to Preserve

37. Fermenting and Brining
Small quantities: crock or stone jar, unchipped enamelware, large glass jar or bowl
Large quantities: enamel, glass or paraffin-lined keg or barrel
Cover for container
An undersized lid to hold food below surface of brine
Food-grade plastic bag filled with extra brine
Review the points on the slide.
Keep food submerged 1-2 inches under the brine when fermenting. Use a dinner plate or glass pie plate inside the container. You can weigh the plate down with a glass jar filled with water. You can also use food-grade freezer bags, placing one bag inside another. Fill the inner bag with extra brine and use as a weight on top of the vegetables.
Pg.121; So Easy to Preserve

38. Pickling Best Practices
Use high-quality, fresh produce
Wash and discard moldy produce
Use within 24 hours after harvesting
Use tested recipes
Do not alter ingredient proportions
Use vinegar with 5% acidity
Use recommended equipment and utensils
Follow water bath canning procedures.
Review the points on the slide.

39. Know Your Altitude
Water boils at a lower temperature in higher altitudes (above 1,000 feet)
Add time for higher altitudes
Altitude matters. Water boils at a lower temperature in higher altitudes. Because the lower temperatures are less effective for killing bacteria, the processing time must be increased for water bath canning. For pressure canning, the pressure is increased.
Pg.31; So Easy to Preserve
Tested recipes will include information on necessary time adjustments for altitudes above 1,000 feet.
Note to instructor: Know the altitude at your location.

40. Not Recommended Open-kettle canning Microwave canning
Dishwasher canning
Oven canning
Steam canning
Slow cookers, powders
Inversion method
Pgs ; So Easy to Preserve
Open kettle canning refers to the practice of putting hot food is put into hot jars and lids are attached, assuming that a vacuum is formed with no processing.
Pgs ; Putting Food By, 2010
The inversion method calls for filling a hot jar with hot product and leaving 1/8th inch headspace. The lid is applied and the jar is inverted for five minutes, then turned upright. No processing is done to the jars and it is assumed that a vacuum is formed.
Note: Some very old recipes advocated adding powders or salicylic acid (aspirin) to each canning jar before processing. There is no evidence that doing so will prevent bacteria growth due to improper processing.

41. Cooling the Jars
Using the jar lifter, remove the jars from the canner, without tilting, and set them on a clean towel, or plastic or wooden cutting board to cool away from drafts.
Review the points on the slide.

42. Checking the Seals Allow jars to sit for 12 to 24 hours
Store jars without ring bands in a cool, dark, dry place.
Store unsealed jars in the refrigerator.
Allow jars to sit for 12 to 24 hours before their seals are checked, or before they are stored or opened.
Remove ring bands from the sealed jars. Wash and dry the sealing area and threads of the jar. Store jars without ring bands in a cool, dark, dry place.
If you have unsealed jars, you can reprocess by dumping the contents into large cooking pot and bring to a boil. Once boiling, you can pack into hot canning jars, add new lids and process again in the water bath canner for the required time.
Another option is to store unsealed jars in the refrigerator and use within the next week.
Pg.321; Putting Food By, 2010

43. Testing for Seals Pg.1-5; USDA Complete Guide to Home Canning
Through the process of canning, enzymes which can cause food to spoil are inactivated and oxygen is removed from the jar. Oxygen can cause food to lose quality.
Heating and cooling during the canning process forms a vacuum in the jars which keeps liquid in and air and microorganisms out.
How do you test to see that jars are sealed?
There are basically three ways:
1) Listen for a popping sound as jars begin to cool.
The lids will curve down or inward toward the jar and will not move when pressed.
If you tap on the center of the top with a metal spoon, you will hear a clear ringing sound rather than a dull thud.
Activity::
Have some sealed and unsealed jars of food. Let audience practice checking for seals.

44. Storing Home Canned Food
Remove ring from sealed jar
Clean lid surface
Label and date jar
Store jars in a cool, dark, dry place
Avoid temperature extremes
Use within one year
Storing canned foods
Pg.1-26; USDA Complete Guide to Home Canning

45. Signs of Spoilage DO NOT TASTE Bulging lid Unnatural color
Rising air bubbles
Streaks of dried food
Spurting liquid
Unnatural odor
Mold growth under lid
DO NOT TASTE
Pgs ; So Easy to Preserve
DO NOT TASTE food from a jar with an unsealed lid or when food shows signs of spoilage.
Look for the following signs of spoilage in sealed jars. While holding the jar upright at eye level, rotate the jar and examine its outside surface for streaks of dried food originating at the top of the jar. Look at the contents for rising air bubbles and unnatural color. While opening the jar, check for spurting liquid, smell for unnatural odors and look for cotton-like mold growth (white, blue-black or green) on the top food surface and underside of lid. Carefully discard any jar of spoiled food to prevent possible illness to you, your family, and pets. Before discarding, detoxify any jar of spoiled low-acid food by removing the jar lid, taking care not to spill the contents.
To detoxify, place jar, its contents and the lid in enough hot water to cover the jar. Boil for 30 minutes. Cool and discard all items.

46. Credits
Adapted from:
USDA Complete Guide to Home Canning, U.S. Department of Agriculture, 2009.
So Easy to Preserve, The University of Georgia Cooperative Extension, 2006.
University of Georgia, National Center for Home Food Preservation
Putting Food By, Greene, J., Hertzberg, R., & Vaughan, B. Penguin Group,
2010.
University of Maryland Extension Food Preservation Action Team
Writers: Lynn Little, Rebecca Davis, Dhruti Patel
Contributors and Reviewers: Liat Mackey, Terry Serio, Sandy Corridon, Donielle Axline
Graphic Design: Patricia Moore, David Hirner

47. Pickles and Pickled Products
QUESTIONS?
Questions?

48. Pickles and Pickled Products Thank you for being here today!
Evaluation and wrap-up.