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Salt
Use pure granulated or pickling salt if at all possible. Un-iodized salt can be used, but additives in the salt that prevent caking may make the brine cloudy. Iodized table salt should not be used because it may darken the pickles.
Salt acts as a preservative and adds flavor and crispness to pickles. Brine draws juices and sugar from foods and forms lactic acid, a preservative.
Vinegar
Vinegar gives pickles a tart taste and acts as a preservative. Use a high-grade cider or white distilled vinegar of four to six percent acidity. (Sometimes listed as 40-60 percent grain). Vinegar of unknown acidity should not be used. Do not dilute the vinegar unless the recipe so specifies. If a less sour product is desired, add sugar rather than decreasing the vinegar.
Sugar
Use white granulated sugar unless the recipe calls for another sweetner. Brown sugar will darken the product.
Spices and herbs
Only fresh spices and herbs should be used. Whole, fresh spices are preferred because the dry powdered forms may cause cloudiness. It is best to tie whole spices in a cheesecloth bag, then remove the bag before canning. If desired, add individual spices from the bag, such as a cinnamon stick, to each jar.
Equipment
Little specialized equipment^ is needed for pickling, and those who have done other types of canning will already have most of the necessary equipment. However, there are a few differences. Utensils made of zinc, iron, brass, copper, aluminum or galvanized metal should not be used. Neither should enamelware with cracks or chips in the enamel. The metal in these utensils may react with acids or salts and cause an undesirable color and taste.
For the fresh-pack method, where vinegar is the pickling ingredient, almost any large container is suitable. Unchipped enamelware, stainless steel or glass is best.
For fermenting and brining, a crock, stone jar or an unchipped enamel-lined pan is needed. The container must be fitted with a heavy plate or lid which will fit inside the container to cover the food in brine.
A weight is necessary to hold the cover down and to keep the food below the surface of the brine. A glass jar filled with water makes a good weight.
Heat processing is recommi for all pickle products to destn ganisms that cause. spoilage a inactivate enzymes that may flavor, color and texture.
For specific instructions anc pes on making pickles, you mi quest U.S.D.A. Publication N “Making Pickles and Relish, Home by calling the Extensa fice at 675-3619.
Tomato-apple chutney
5 cups peeled, cored, chopi matoes 1
2 cups peeled, chopped apple
3/4 cup chopped onion
3/4 cup chopped sweet red
1/2 cup raisins, ground
pepper
See RECIPES, p. 12
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