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that of preserving the product and of modifying its taste. The addition of water weakens the vinegar. If a less sour product is preferred, add sugar rather than decrease vinegar. Use a cider or white distilled vinegar of 4to-6 percent acidity.
Cider vinegar, with its mellow acid taste, gives a nice blending of flavors but may darken white or lightcolored fruits and vegetables.
White distilled vinegar has a sharp, pungent, acetic acid taste and is desirable when light color is important.
Either white granulated or brown sugar may be used. White sugar gives a product with a lighter color.
Use fresh spices for best flavor.
Use canning or pickling salt. Table salt can be used but the materials added to prevent caking may made the brine cloudy. Iodized salt will cause the pickles to be dark in color. Since flake salt varies in density, it is not recommended for pickling.
Heat processing is recommended for all pickle products to destroy organisms that cause spoilage and to inactivate enzymes that may affect flavor, color and texture.
One of the items that people called and requested most often in the summer of ‘94 was making salsa, so here is the recipe for salsa from the Ball Blue Book plus a few other popular pickle products.
If you need up-to-date pickling instructions, call or come by the Extension Office at 675-3619 and request the publication Preserving Foods.
Salsa
4 cups peeled, cored, chopped tomatoes (about 6 large)
2 cups seeded, chopped long green peppers (about 10 large)
1 cup seeded, chopped hot peppers (about 10 medium)
3/4 cup chopped onion (about 1 medium)
1 1/2 teaspoons salt
2 cloves garlic, minced
1 1/2 cups cider vinegar
Combine all ingredients in a large sauce pot. Bring mixture to a boil. Reduce heat and simmer about 20 minutes. Pour hot into hot jars, leaving 1/4-inch head space. Adjust caps. Process 30 minutes in boiling water bath. Yield: about 6 half pints.
Pickled Calico Vegetables
6 cups cauliflowerets (about 1 large head)
1 cup peeled pickling onions
2 cups chopped green peppers (about 2 medium)
2 cups sliced carrots (about 4
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