Safe, Simple, Easy to Learn Pickled and Fermented Foods Empowerment Through Education - PowerPoint Presentation

Safe, Simple, Easy to LearnPickled and Fermented Foods Empowerment Through Education

Today’s Topics Identify different processing methods for pickled productsReview what equipment is neededUnderstand the ingredients neededLearn why water bath processing is still essential

Basics for Handling Food Safely 3 Prevent bacteria from spreading through your kitchen. Wash hands! 20 seconds before and after handling food Sanitize!Cutting boards, utensils, and countertops Solution of 1 Tablespoon of unscented, liquid chlorine bleach in 1 gallon of water

Before preserving any food consider the types of foods your family enjoys and the usefulness of the preserved product in your lifestyle.

Methods of Food Preservation Canning Freezing DryingFermentation

Advantages of Food Preservation Year round availability of foodsLess spoilageEliminate or reduce microbial hazards Increased convenience

Pickled and Fermented Products Pickles Quick process FermentedSauerkrautChutneys and RelishesPickled FoodsMelon rind pickles Dilly beans and MORE!

Foods for Pickling/Fermenting Cabbage Cucumbers ZucchiniBeetsOnionCauliflowerPeppers And MORE!

Cabbage Used most often in a fermented product. Select mature large heads with white interior Red cabbage can be used but may make an unattractive end product

Cucumbers Select a variety for pickling Select unwaxed, firm and fresh cucumbersUse quickly, they deteriorate at room temperatureRemove the blossom end (1/16th of an inch)

Ingredients Vinegar 5-6% acidity Use white or ciderNO HOMEMADE VINEGARSugarsUse white or brown sugarSugar substitutes should not be used

Ingredients Salt Use non-iodized canning or pickling salt. Do not change amounts or substitute low sodium. SpicesUse fresh, whole spices for best flavor.Powdered spices may darken and cloud the brine.Use a spice bag for best results .

Ingredients Firming Agents Not needed for a quality product. Alum is safe to use, no difference in quick process.Food grade lime. The calcium does improve firmness. Rinse thoroughly. Calcium Chloride is the ingredient in Pickle Crisp (a Ball product).

Containers Start with clean containers. A 1 gallon container is needed for 5 lbs. of vegetables.Stone crocks, food grade plastic or glass can be used.Other plastic containers can be used if lined with food grade plastic.No trash cans or garbage bags.

Cautions Equipment NOT to use: Copper, brass, galvanized or iron . These metals can react with the brine.Crocks with cracks.Use only tested recipes.Do not substitute or alter ingredients that would change the acidity.

Quick Process Pickles Shorter process –hours or days instead of weeks, dependent on the recipe used.Uses acetic acid from vinegar instead of the lactic acid from fermentation. The boiling water bath canning process is used to finish the product.

Fermented Products Includes food items like dill pickles and sauerkraut. Curing the product produces lactic acid which preserves the product. Quality ingredients in the correct proportions are essential: vegetables, salt, vinegar and spices.The process may take as long as 5-6 weeks.

Covers and Weights Vegetables must be kept 1 to 2 inches under the brine to ferment properly. A dinner plate works well. Weigh down with sealed jars of water or bags of salted water or brine.Cover the container with a clean heavy towel.If recipe ingredients are by weight, scales will be needed.

Fermentation Process Weigh the vegetables and place in container. Make a brine solution, according to your recipe. Place in container and weigh down.For the remainder of the fermentation process, add ingredients according to your recipe.

Temperature for Fermentation 70-75 ºF Ideal temperature for fermentation. Takes about 3-4 weeks.55-65 ºFFermentation takes about 5-6 weeks.55 ºFProduct may not ferment.Above 80 ºF The product may soften or spoil.

Checking the Product Each day, check for mold or slime on top. Remove scum daily. Tap container and look for bubbles.Look for even coloring.

Pickle Problems Soft or slippery pickles Weak brine during fermentation, weak vinegar or not immersed in the brine Improper temperature, too warmNot processed correctlyMoldy garlic or spicesBlossom ends not removed

Pickle Problems Hollow Pickles Cucumbers too large for brining Improper fermentationLong lapse between gathering and briningGrowth defect of the cucumber

Pickle Problems Shriveled Pickles Too strong brine or vinegar Long lapse between gathering and briningOver-cooking or processingDry weather

Pickle Problems Strong bitter taste Cooked too long in vinegar Too many spicesVinegar too strongUsing salt substitutes

Summary Essential to follow tested recipe. Don’ t make substitutions or alter quantities.Choose fresh product.Choose the right equipment.Don’t cut corners, follow process to the end.Process in boiling water bath canner.

Questions? Contact your local OSU Extension Office extension.osu.edu Ohio State University Extension embraces human diversity and is committed to ensuring that all research and related educational programs are available to clientele on a nondiscriminatory basis without regard to age, ancestry, color, disability, gender identity or expression, genetic information, HIV/AIDS status, military status, national origin, race, religion, sex, sexual orientation, or veteran status. This statement is in accordance with United States Civil Rights Laws and the USDA. Roger Rennekamp, Associate Dean and Director, Ohio State University Extension For Deaf and Hard of Hearing, please contact Ohio State University Extension using your preferred communication (e-mail, relay services, or video relay services). Phone 1-800-750-0750 between 8 a.m. and 5 p.m. EST Monday through Friday. Inform the operator to dial 614-292-6181.

This material has been peer-reviewed for statewide distribution. Developed by OSU Extension Food Preservation Team: Lisa Barlage, Educator, Ross CountyMelinda Hill, Educator, Wayne County Shawna Hite, Healthy People Program Specialist Sanja Ilic, Food Safety State SpecialistChristine Kendle, Educator, Tuscarawas CountyKatharine Shumaker, Educator, Holmes CountyNancy Stehulak, Educator, Henry CountyTreva Williams, Educator, Scioto County

References United States Department of Agriculture (2015). Complete Guide to Home Canning.  Agriculture Information Bulletin No. 539.National Center for Home Food Preservation www.uga.edu/nchfp/how/can6a_ferment.html Ohio State University Extension, Quick Process Pickles, http:// ohioline.osu.edu/factsheet/hyg-5345 Ohio State University Extension, Making Fermented Dill Pickles, http://ohioline.osu.edu/factsheet/HYG-5342Andress, E., & Harrison, J.(2014) So Easy to Preserve (6th ed.). Athens, The University of Georgia Cooperative Extension Service

Photo CreditsSlide 2: Pixabay Slide 3: Centers for Disease Control and Prevention Slide 9: PixabayAll other photos were taken by the Food Preservation Team.Updated May 2016