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Canning -- Pickled and Fermented Foods

Can following pickle recipes be kept safe without refrigeration?

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QUICK PICKLES Sliced washed cucumber (gallon) Sliced washed 2-3 onions. Heat vinegar and sugar and bag of pickling spice (4 tablespoons). Bring to a boil and stir in cucumbers and onions and heat until the color changes.

BUSY LADY PICKLES 1 gallon sliced cucumbers 4 Tablespoons salt 4 Tablespoons alum 4 Tablespoons mixed spices (tied in a cloth)

Fill a gallon jug halfway with sliced cucumbers. Put cloth with spice in it in middle of the jug. Finish filling with cucumbers. Add salt and alum. Fill with cold vinegar and let stand for 6 weeks. Drain off the vinegar and take out the spices. Stir until dissolved and makes juice. Put back into gallon jug All pickled products should be processed to make them shelf-stable. Therefore, if these products are prepared, they must be kept refrigerated. Furthermore, the amount of sugar in recipe one and salt in recipe two is inadequate for reducing the water activity so these would be potentially hazardous foods if stored at room temperature.

PREPARED BY: Angela M. Fraser, Ph.D., Associate Professor/Food Safety Specialist, NC State University in July 2004

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