Michigan State University Extension
Preserving Food Safely - 01600967


Pickle products are subject to spoilage from
microorganisms, particularly yeasts and molds, as well as
enzymes that may affect flavor, color and texture.
Processing the pickles in a boiling-water canner will
prevent both of these problems. Standard canning jars and
self-sealing lids are recommended. Processing times and
procedures will vary according to food acidity and the size
of food pieces.

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