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Old 06-12-2008, 08:59 PM   #11
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Location: Southern California
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Originally Posted by archiduc View Post
There appears to be some confusion here. IIRC correctly, I wrote that canning and pickling are two different and discrete methods of preservation. In other words, canning is one process and pickling is another method.
I agree, but I think the confusion is on your side. You may want to do some Google searches about "home canning" and "canning pickles". It's not what you are stating.

Canning is a heat process which may involve special equipment (cans) and machinery to seal the cans and heat treatment (sterilisation) to prevent the growth of micro-organisms. typical items include those canned in syrup, solid pack, brined (tomatoes) or solid pack tomatoes.
Yes if you are a commercial big business. Try thinking about "home" canning. Same process but uses glass canning jars and 2-piece lids.

A "pickle" is not an item requiring heat treatment to sterilise the product.
Sadly that belief could put you in the hospital. Sterilization can ONLY be done by a boiling water bath [212 degrees F.] for acidic foods, or pressure canner (to 245 degrees F.) for non-acidic foods. If neither of these processes are used, the food MUST be refrigerated or frozen only....pickles included. Claussen pickles are a good example, which must be refrigerated because they are not cooked and canned.

The pickle methods you referenced are out-dated and dangerous methods. Cabbage, if it is done properly brined to make sauerkraut, creates its own fermentation environment at room temperature. If done wrong, however, it will become a breeding ground of nasty stuff. Any other type of recipe must follow the standard recipe guidelines and restrictions of refrigeration or "canned."

Hope this is clear
Very clear and I thank you. Now I hope you will take the time to learn the current, correct, and safe information put out by the various universities and food preservation agencies.

Support bacteria. It's the only culture some people have.
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