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Safe, Simple, Easy to Learn Pickled and Fermented Foods

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Presentation on theme: "Safe, Simple, Easy to Learn Pickled and Fermented Foods"— Presentation transcript:

1 Safe, Simple, Easy to Learn Pickled and Fermented Foods
Empowerment Through Education Hi, I’m ____________ an Extension Educator with Ohio State University Extension to talk about Preserving Food Safely.

2 Today’s Topics Identify different processing methods for pickled products Review what equipment is needed Understand the ingredients needed Learn why water bath processing is still essential Today we will be discussing the different methods of processing pickled and fermented products. Also note that we’ll be going through the steps of a water bath canning method to ensure a safe product.

3 Basics for Handling Food Safely
Prevent bacteria from spreading through your kitchen. Wash hands! 20 seconds before and after handling food Sanitize! Cutting boards, utensils, and countertops Solution of 1 Tablespoon of unscented, liquid chlorine bleach in 1 gallon of water We will start with the basic principle of handling food safely. The most important thing is to make sure your hands are clean and then that everything in your kitchen is cleaned and sanitized. Use a solution of 1 Tablespoon of bleach to 1 gallon of water.

4 Before preserving any food consider the types of foods your family enjoys and the usefulness of the preserved product in your lifestyle. Preserving food at home may require significant time, energy and money. Before starting your preservation, it is important to consider the types of foods you plan to preserve and how they will fit into your family’s lifestyle. Only preserve those foods your family will consume within 1 year.

5 Methods of Food Preservation
Canning Freezing Drying Fermentation Methods: There are several ways you can preserve food in your home. They include canning (using boiling water or steam pressure), freezing, drying and fermenting. Choose the method that is right for you. This decision may be based on the type of food you chose to preserve.

6 Advantages of Food Preservation
Year round availability of foods Less spoilage Eliminate or reduce microbial hazards Increased convenience Advantages: The immediate benefits of preserving food are the elimination/reduction of spoilage microorganisms and inactivation of enzymes that cause further ripening. Long term benefits include the convenience of using your preserved foods and the ability to enjoy produce at its peak of freshness all year long.

7 Pickled and Fermented Products
Pickles Quick process Fermented Sauerkraut Chutneys and Relishes Pickled Foods Melon rind pickles Dilly beans and MORE! There are many different ways to “Pickle” and ferment vegetables and fruits….remember to use a tested recipe and follow the directions carefully. Use 5% vinegar, no homemade versions. Allow products to sit for 4-6 weeks to allow flavors to fully develop. Remember to use USDA approved recipes with processing times. There are many recipes out there, use reliable sources complete with water bath processing.

8 Foods for Pickling/Fermenting
Cabbage Cucumbers Zucchini Beets Onion Cauliflower Peppers And MORE!

9 Cabbage Used most often in a fermented product.
Select mature large heads with white interior Red cabbage can be used but may make an unattractive end product Cabbage heads range in size from 5 to 15 pounds. Select firm, fresh and mature product. Don’t use cabbage that is old or damaged. * Fermenting cabbage in the jar is NOT a recommended process. Fermentation in jars is not consistent, as there is often not enough space in the jar to allow the product to remain under the liquid throughout the fermentation process and may result in a spoiled product.

10 Cucumbers Select a variety for pickling
Select unwaxed, firm and fresh cucumbers Use quickly, they deteriorate at room temperature Remove the blossom end (1/16th of an inch) Cucumbers should be fresh and processed within 24 hours as they deteriorate quickly at room temperature. Do not use items with mold. Gherkins are small about 1 ½ to 2 inches in size Dills are usually used up to 8 inches in size If growing your own, choose a variety of cucumber specifically for pickling to make the best product. If purchasing do not buy waxed produce---the brine can’t penetrate through the wax. Either case, be sure to take a thin slice off the blossom end as it may contain an enzyme that causes excessive softening of the pickles. NOTE: It takes about 14 pounds of cucumbers to make 7 quarts and about 9 pounds for 9 pints. A bushel of cucumbers weighs about 48 pounds which would make about quarts so in planning, a minimum of 2 pounds per quart.

11 Ingredients Vinegar 5-6% acidity Use white or cider
NO HOMEMADE VINEGAR Sugars Use white or brown sugar Sugar substitutes should not be used Vinegar: must be white distilled or cider of 5-6% acidity—DO NOT USE HOMEMADE VINEGAR! * Use white for light colors- cauliflower/onions. If product is too sour, add sugar rather than diluting the vinegar which decreases the acid concentration and the preservation of the pickled product. Sugar: Do not use sugar substitute unless recipe calls for it. Sweeteners may produce a bitter taste. The color of the sugar will not affect the color of the pickled product. * Commercial vinegar is uniformly 5-6% acidity. Homemade vinegars may vary greatly in their acidic content.

12 Ingredients Salt Use non-iodized canning or pickling salt.
Do not change amounts or substitute low sodium. Spices Use fresh, whole spices for best flavor. Powdered spices may darken and cloud the brine. Use a spice bag for best results. The chemical balance between the salt, water and produce is essential. Follow tested recipes exactly. Do not make substitutions with low sodium products. The purpose of salt in pickling and fermenting is to allow bacteria which produce lactic acid to grow as well as preventing harmful bacteria from growing. Salt also adds flavor and crispness while drawing the juices and sugar from the produce to make a brine. Do Not Use: Salt with fillers for anti-caking - may cloud the brine. Salt with iodine (table salt/iodized salt) - can prevent the bacterial fermentation and may darken the pickles. Sea salt or flake salt is not recommended - has not been researched Spices are best fresh and whole. Powdered spices can cause darkening and clouding of the brine. Bulk food stores are a great place to purchase spices at reasonable prices. If you use a cheesecloth or spice bag, remove from the brine before processing. **Sometimes the garlic or dill may interact with the minerals in your water and cause it to change color. Immature garlic may cause water to turn blue, green or bluish-green (cure immature bulbs for 2 to 4 weeks at 70 degrees. Garlic and pickles are safe to eat.) May turn cauliflower pink, again a chemical reaction and it is safe to eat. Using over mature dill can also cause chemical changes—the pickling brine can turn pink.

13 Ingredients Firming Agents Not needed for a quality product.
Alum is safe to use, no difference in quick process. Food grade lime. The calcium does improve firmness. Rinse thoroughly. Calcium Chloride is the ingredient in Pickle Crisp (a Ball product). Alum: According to the National Center for home food preservation alum may be safely used to firm fermented pickles, but it is not necessary. It can easily cause digestive issues. Food grade lime: The calcium in food grade lime produces a firm product. 1 cup lime, ½ cup salt, and 1 gallon water. Soak in a lime water solution for hours before pickling. Excess lime absorbed by the cucumbers, must be drained….re-soak in fresh water for at least one hour, repeat rinsing and soaking steps two more times. Lime may also lower the pH of a pickled product and could allow harmful microorganisms to grow. Calcium Chloride: ingredient in Pickle Crisp which is a Ball product.

14 Containers Start with clean containers.
A 1 gallon container is needed for 5 lbs. of vegetables. Stone crocks, food grade plastic or glass can be used. Other plastic containers can be used if lined with food grade plastic. No trash cans or garbage bags. Wash all containers with hot soapy water and rinse thoroughly before beginning the process. Select your container based on your recipe and how many vegetables you plan on placing in the brine. Make sure your container is food safe, do not use a garbage can or garbage bag. They are not food-safe.

15 Cautions Equipment NOT to use:
Copper, brass, galvanized or iron. These metals can react with the brine. Crocks with cracks. Use only tested recipes. Do not substitute or alter ingredients that would change the acidity. Use only USDA tested recipes. These recipes have been tested for food safety. Measure carefully. Some metal containers will react with the acid in the vinegar and will pit them or cause adverse reactions with the metals. What are good containers to use? Crocks (uncracked), Enamelware, glass, stainless steel or food-grade plastic.

16 Quick Process Pickles Shorter process –hours or days instead of weeks, dependent on the recipe used. Uses acetic acid from vinegar instead of the lactic acid from fermentation. The boiling water bath canning process is used to finish the product. The major flavor of quick process is the vinegar and spices that are added. Quick process pickles use vinegar (acetic acid) as an ingredient. Fermented pickles allow the salt, water and produce to create lactic acid as a result of the fermentation process. For multi-day recipes, change liquid and care for product every day. Quick process pickles will be best if allowed to sit on the shelf (processed and sealed) for several weeks before using. Note to Educators: Alternate Processing Method: USE THIS METHOD ONLY WHEN INDICATED BY THE RECIPE! Place jars in canner with warm water. Add hot water ( ºF) to 1-2 inches above jars. Hold temperature for 30 minutes, cannot fall below 180 ºF. If it goes above 185 ºF may cause softening of pickles.

17 Fermented Products Includes food items like dill pickles and sauerkraut. Curing the product produces lactic acid which preserves the product. Quality ingredients in the correct proportions are essential: vegetables, salt, vinegar and spices. The process may take as long as 5-6 weeks. These are products that ferment or are in a brine for several weeks and “cure”. The process changes the color, flavor, and texture from the original product. Lactic acid is produced during this process which helps preserve the product. It is very important to use quality ingredients and correct steps to have a safe final product. Curing is a slow process, it must be monitored and watched for undesired changes. Check your container several times a week and remove any scum or mold. If pickles become soft, slimy or develop a disagreeable odor, discard them.

18 Covers and Weights Vegetables must be kept 1 to 2 inches under the brine to ferment properly. A dinner plate works well. Weigh down with sealed jars of water or bags of salted water or brine. Cover the container with a clean heavy towel. If recipe ingredients are by weight, scales will be needed. A towel placed over the top of the container will help to keep the container clean and prevent contamination from insects and molds. Keep container in a cool area of the home. Remember when heating liquids for pickling use unchipped enamelware, stainless steel, aluminum or glass utensils. Other metals may cause undesirable color changes in the pickles.

19 Fermentation Process Weigh the vegetables and place in container.
Make a brine solution, according to your recipe. Place in container and weigh down. For the remainder of the fermentation process, add ingredients according to your recipe. This process is also known as brining the pickles. The weight is important so that the brining solution stays at the same level throughout the process. Remember to use pickling/canning salt. When adding salt, do not pour it directly on the cucumbers, add on top of plate and let it disburse evenly. At the end of the first week add ¼ cup canning salt for each 5 pounds of cucumbers. Repeat adding ¼ cup salt for each 5 pounds of cucumbers for the next 4 to 5 weeks. Desalting Cucumbers – If your pickles are too salty at the end of the fermentation process, you can follow these directions to reduce the salt content. Remove from brine and measure produce. Soak in cold water (3-4 times more water than produce). Change the water every 8 hours, stirring occasionally. Should take about 24 hours. Lift from final soak cut into slices or spears. If left whole, prick in several places. An accelerated desalting process is to submerge in 180 ºF water and let stand 4 hours, repeat twice. Pricking will help prevent shriveling when they are pickled. Put cucumbers in a solution of 1 part water 3 parts vinegar and let stand for 12 hours. Taste to see if salt has been removed. If not repeat process for another 12 hours. When desalting is complete, they are ready to be used in a pickling recipe.

20 Temperature for Fermentation
Ideal temperature for fermentation. Takes about 3-4 weeks. 55-65 ºF Fermentation takes about 5-6 weeks. 55 ºF Product may not ferment. Above 80 ºF The product may soften or spoil. Having a place with a constant temperature is important for best results. Check product daily and make sure product is smelling ok…if pickles become soft, slimy or develop a disagreeable odor, discard them. Fully fermented pickles may be stored for about 4 to 6 months in the refrigerator.

21 Checking the Product Each day, check for mold or slime on top.
Remove scum daily. Tap container and look for bubbles. Look for even coloring. If scum is left unattended it can reduce the acidity of the brine and cause spoilage. After 4-6 weeks, test for completion of fermentation by looking for bubbles. Tap the container on the side, any bubbles that appear tells you the fermentation process is not complete, cover and try again the next day. As a second test, cut a cucumber and look at the coloring. If it’s an even consistent color throughout, then the process is done. If rings or white spots are noticeable, then more time is required.

22 Pickle Problems Soft or slippery pickles
Weak brine during fermentation, weak vinegar or not immersed in the brine Improper temperature, too warm Not processed correctly Moldy garlic or spices Blossom ends not removed Seems like we have calls every year on potential problems with pickles. Here are a few of the major issues and what might have caused them: Hard water may cause unwanted, but still safe, changes to your pickled product. Especially discoloration. Soft pickles: Weak brine. Prevent by measuring and following a recipe carefully. Maintain salt concentration as directed and remember the vinegar needs to be at least 5% acidity—keep them submerged in the brine. Improper temperature: store fermenting cucumbers between 70 and 75 degrees for optimum growth of the organisms necessary for fermentation. Process pickles in boiling water bath canner. Always use fresh spices. Remove blossom ends before beginning the process.

23 Pickle Problems Hollow Pickles Cucumbers too large for brining
Improper fermentation Long lapse between gathering and brining Growth defect of the cucumber Hollow Pickles: Use smaller sizes for pickles (as appropriate). Keep the brine proper strength and cucumbers covered with the brine, cure until the fermentation is complete. Start the fermentation process within 24 hours of gathering the cucumbers. During washing hollow cucumbers usually float. Remove and use for relishes.

24 Pickle Problems Shriveled Pickles Too strong brine or vinegar
Long lapse between gathering and brining Over-cooking or processing Dry weather Shriveled Pickles: Follow a reliable tested recipe, measure the salt, sugar and vinegar carefully and make sure it’s 5% acidity. Again follow the 24 hour rule. Follow a reliable recipe. Fresh, best quality vegetables, not the leftovers for best products and quality.

25 Pickle Problems Strong bitter taste Cooked too long in vinegar
Too many spices Vinegar too strong Using salt substitutes Avoid these problems: Follow your recipe and measure carefully. Use vinegar with the right acidity. Don’t use salt substitutes - potassium chloride causes a strong bitter taste.

26 Summary Essential to follow tested recipe.
Don’t make substitutions or alter quantities. Choose fresh product. Choose the right equipment. Don’t cut corners, follow process to the end. Process in boiling water bath canner. If using the lower temperature process make sure to use the thermometer to assure temperature is kept at 180 degrees F. If you follow these guidelines, think about that wonderful product that you’ll enjoy at holiday dinners and family members will want the recipe for years to come. Please share your questions with me. To conclude our time today, please fill out the evaluation to help me make this class better and for OSU Extension to gather data on a statewide basis so that we can share our educational outcomes with our stakeholders.

27 Questions? Contact your local OSU Extension Office extension.osu.edu
Ohio State University Extension embraces human diversity and is committed to ensuring that all research and related educational programs are available to clientele on a nondiscriminatory basis without regard to age, ancestry, color, disability, gender identity or expression, genetic information, HIV/AIDS status, military status, national origin, race, religion, sex, sexual orientation, or veteran status. This statement is in accordance with United States Civil Rights Laws and the USDA. Roger Rennekamp, Associate Dean and Director, Ohio State University Extension For Deaf and Hard of Hearing, please contact Ohio State University Extension using your preferred communication ( , relay services, or video relay services). Phone between 8 a.m. and 5 p.m. EST Monday through Friday. Inform the operator to dial

28 This material has been peer-reviewed for statewide distribution.
Developed by OSU Extension Food Preservation Team: Lisa Barlage, Educator, Ross County Melinda Hill, Educator, Wayne County Shawna Hite, Healthy People Program Specialist Sanja Ilic, Food Safety State Specialist Christine Kendle, Educator, Tuscarawas County Katharine Shumaker, Educator, Holmes County Nancy Stehulak, Educator, Henry County Treva Williams, Educator, Scioto County

29 References United States Department of Agriculture (2015). Complete Guide to Home Canning.  Agriculture Information Bulletin No. 539. National Center for Home Food Preservation Ohio State University Extension, Quick Process Pickles, Ohio State University Extension, Making Fermented Dill Pickles, Andress, E., & Harrison, J.(2014) So Easy to Preserve (6th ed.). Athens, The University of Georgia Cooperative Extension Service Always use a reputable source, any or all of these will be very helpful to you Use up to date methods, the way mom or grandma used to do it may have changed, look for a test recipe that is close to theirs and follow the current recommendations for a safe food product

30 Photo Credits Slide 2: Pixabay
Slide 3: Centers for Disease Control and Prevention Slide 9: Pixabay All other photos were taken by the Food Preservation Team. Updated May 2016


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