Low-Temperature Pasteurization Treatment

---------- Recipe via Meal-Master (tm) v8.02

Title: Low-Temperature Pasteurization Treatment
Categories: Canning, Preserves, Pickles
Yield: 1 text


The following treatment results in a better product texture but must be
carefully managed to avoid possible spoilage. Place jars in a canner
filled half way with warm (120 degree to 140 degree F) water. Then,
add hot water to a level 1 inch above jars. Heat the water enough to
maintain 180 degree to 185 degree F water temperature for 30
minutes. Check with a candy or jelly thermometer to be certain that the
water temperature is at least 180 degrees F during the entire 30
minutes. Temperatures higher than 185 degrees F may cause unnecessary
softening of pickles. Caution: Use only when recipe indicates.

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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias

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