Bread and-Butter Pickles - low temp pasteurization

Bread and-Butter Pickles

low temp pasteurization

pickle with a crisp texture and a balance of sweet and sour    Toss sliced vegetables in salt to draw out excess water. add a small amount of  Pickle Crisp, to help  keep the natural pectin from breaking down, and use low-temperature pasteurization and pectin remains largely intact.

2 lbs Cucumbers

1 Onion 

1 Red pepper 

2 Tablespoons salt 

3 cups vinegar

2 cups sugar

1 cup water

1 teaspoon mustered seed

3/4 teaspoon turmeric

1/2 teaspoon celery seeds

1/4 teaspoon ground clove 

1/8 teaspoon pickle crisp (I forgot to add this )

makes 4 pints 

"low-temperature pasteurization treatment, place jars in a canner filled halfway with warm (120 degrees F to 140 degrees F) water. Add hot water to a level 1 inch above jars. Heat the water and maintain a 180 degrees F water temperature for 30 minutes. Use 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. This treatment results in a better product texture but must be carefully managed to avoid possible spoilage. Caution: Use only when recipe indicates.

After processing is completed, remove jars from canner with a jar lifter and place on a towel or rack. Do not retighten screw bands. Cool jars 12 to 24 hours and remove screw bands. Check lid seals. If the center of the lid is indented, the jar is sealed. Wash, dry, label, and store sealed jars in a clean, cool, dark place. If the lid is unsealed, examine and replace jar if defective, use new lid, and process as before. Wash screw bands and store separately. Pickles are best if used within a year and safe as long as lids remain vacuum sealed."