Michigan State University Extension
Preserving Food Safely - 01600558


All shelf stable pickle products need to be processed
in a boiling- water canner or by low temperature
Pasteurization when indicated, to kill organisms that cause
spoilage and to inactivate enzymes that make pickles soft
and mushy. Processing also insures a good seal on the jar.
Overprocessing can soften pickles. Time the processing

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