Originally Posted by mcnerd
Okay, I'll bite (the pickle). What are the two different and discrete methods of preservation of pickles that are not canning?
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.
Unfortunately, I cannot access my reply to your e-mail whilst typing this reply so, please bear with me. 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.
A "pickle" is not an item requiring heat treatment to sterilise the product. Several types of pickle exist such as:
1. Spiced fruit which is cooked in a spiced sugar and vinegar solution -fruit packed in clean sterilised jars, covered with hot pickling syrup and sealed without any further treatment.
2. Piccalli - brined vegetables, washed and cooked lightly in a sauce, packed and sealed.
3. Red cabbage - brined, rinsed, packed into jars, covered with a cold spiced vinegar and sealed.
Thus, canning and pickling are two discrete (or different) methods of preservation.
Hope this is clear,