February 18, 2009
When it comes to preserving your summer produce, donâ€™t forget about another option: Pickling!
The National Center for Home Food Preservation also offers the following tips:
Tips for pickling
- Use uniform produce. Your pickles will process more evenly and pack better.
- Scrub your vegetables well, and be sure to remove all of the blossom end by slicing it off. An enzyme in the blossom can cause spoilage or soggy pickles.
- Pack the cucumbers or vegetables snuggly in the jar allowing for full movement of the liquid. You want to fit as many cucumbers as possible, as they will normally shrink as they become pickled.
- Keep your jar rims clean and dry for a great seal. Do not screw the ring on too tightly, or the seal could become compromised.
- Label your jars and store in a cool, dry place.
- Let fresh-pack pickles ripen for a week or two so their flavor fully develops before eating.
For more information, visit theÂ National Center for Home Food Preservation.