Name: ___________________________________ Date: Oct.
15, 2022
Process Food by Fermentation and Pickling
Pickling and fermenting are two methods for naturally preserving foods,
and both produce some delicious, tangy results. While both pickling and
fermenting produce different results, there are some areas of overlap that can
easily spark some confusion. Here’s what you need to remember: Pickling
involves soaking foods in an acidic liquid to achieve a sour flavor; when foods are
fermented, the sour flavor is a result of a chemical reaction between a food’s
sugars and naturally present bacteria — no added acid required.
Pickling is defined as the process of preserving a food by either anaerobic fermentation in brine or
immersion in vinegar. The resulting food is called a pickle. Pickling can add a special flavor to food by
themselves or mixed in with other foods.
Acidity is just as important to Acidity safety as it is to taste
• Never alter recipe proportions
• Use only tested recipes
• A minimum level of acid must be reached to prevent the growth of C. botulinum
Salt favors growth of desirable bacteria while inhibiting growth of others
• Canning or pickling salt is recommended
• Iodized salt may be used but may make brine cloudy
• Flake salt is NOT recommended for use
• Reduced sodium salt can be used in quick pickling but NOT in fermented pickle recipes
• DO NOT attempt to make sauerkraut or fermented pickles by cutting back
What you will need:
• Fresh, firm, fruits and vegetables (free of spoilage)
• Acidifier (of known acidity)
• Recommended salts
• White granulated or brown sugar (if applicable)
• Proper canning jars with lids
• Canner
• Thermometer
Processing methods for pickled products
Quick-pack or quick-process pickles use the acetic acid from vinegar instead of the lactic acid from
fermentation. This process is a great way to begin your exploration into the pickling process.
Fermented or brined products will need to cure for several weeks. Curing involves changes in color,
flavor and texture of the product. Lactic acid is produced during the fermentation process, helping
preserve the product.
Relishes and salads are a great way to preserve low acid vegetables using a water bath canner
because the vegetables have been acidified. Following a research tested recipe for a pickle relish, corn
relish or dilly bean allows you to try different combinations of produce safely.
Refrigerator or freezer pickles are another quick way to use up garden produce. There are several
recipes available to utilize a variety of veggies. This method allows a bit more creativity.
Sun pickles are not considered a safe way to make pickles.
Pickling and fermenting are great ways to preserve vegetables and other
foods, but it is important that it is always done in the safest way possible.
Failure to do so could result in the growth of harmful pathogens, such as
Clostridium botulinum, an anaerobic pathogen responsible for most canned
food outbreaks.
Direction: Multiple Choices: Choose the letter of the correct answer write the answer before the number.
_______ [Link] method allows a bit more creativity.
A .Picking B. Fermentation C. Freezer Pickles
_______ [Link] involves soaking foods in an acidic liquid to achieve a sour flavor.
A. Fermentation B. Pickling C. Pickles
_______ [Link] sour flavor is a result of a chemical reaction between a food’s sugars and naturally present
bacteria
A. Fermentation B. Salt C. Acidity
_______ [Link] two methods for naturally preserving foods and both produce some delicious and tangy
results.
A. Pickled and Fermentation B. Fermentation and Pickling C. Salt and Acidity
_______ [Link] will need to cure for several weeks. Curing involves changes in color, flavor and texture of the
product.
A. Fermented or brined products B. Salt C. Processing