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Episode Transcription
For Food Safety in a Minute, I’m Susie Craig.
Who doesn’t enjoy home prepared pickles and sauerkraut? Both are fermented and cured about 3 weeks. During fermentation, flavors and colors change and acidity of the brine increases. You may also make refrigerator dill pickles, relishes, and fruit pickles with shorter fermentation periods.
From the National Center for Home Food Preservation here are important guidelines: “The level of acidity in a pickled product is as important to its safety as it is to taste and texture.
- Do not alter vinegar, food, or water proportions in a recipe or use a vinegar with unknown acidity.
- Use only recipes with tested proportions of ingredients.
- There must be a minimum, uniform level of acid throughout the mixed product to prevent the growth of botulinum bacteria.”
This is Susie Craig from Food Safety in a Minute.
Resources
National Center for Home Food Preservation – Homepage. Accessed online 5-19-22.
Suitable Containers, Covers, and Weight for Fermenting. National Center for Home Food Preservation.
Accessed online 5-19-22.