Notes: reduced garlic
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 thermometer to be certain that the water temperature is at least 180 degrees F (82C) during the entire 30 minutes. Temperatures higher than 185 degrees F (85C) may cause unnecessary softening of pickles. This treatment results in a better product texture but must be carefully managed to avoid possible spoilage
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