FSC211 - Homework 2 - Part I Vegetable Pickling Pickling is...

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Part I Vegetable Pickling: Pickling is a traditional technique of preservation using acid and salt to slow microbial action in the product. The process is also known as brining. The goal is to bring the pH of the food below 4.6, which is sufficient to kill most necrobacteria. While nearly anything can be pickled in America we are most familiar with pickled cucumbers which are commonly referred to as, simply, pickles. Pickle making begins by harvesting and cleaning the cucumbers. The vegetable may or may not be sliced. It is possible to pickle by simply adding dry salt. The salt pulls moisture from the product which is allowed to ferment producing lactic acid. Modern commercial operations generally skip the fermentation step and mass produce pickles by adding pre-made vinegar (or acetic acid) along with favorings such as clove, garlic mustard seed, and bay leaf to the vegetables. The bottled pickles are sealed and then pasteurized at a low temperature to kill any remaining spoilage microorganisms and deactivate enzymes which can break down the vegetable's flesh resulting in a mushy final product. Over processing or processing at an excessive temperature can also cause this undesirable characteristic in the final product. SOURCES: http://web1.msue.msu.edu/imp/mod01/01600558.html “Pickle.” Larousse Gastronomique . Ed. Joel Robuchon. New York: Clarkson Potter Publishers. 2001. 883. Fruit Preserves: While fruit can also be preserved using a pickling process the sour or bitter flavor produced is generally undesirable. For this reason most fruits are preserved as jams, jellies, or marmalades. These products rely on high sugar concentrations which retards microbial growth by lowering water activity and acting as a buffer to chemical reactions for their preservative power. The fruit is prepared by cooking in an open pot at a low temperature. The
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This note was uploaded on 03/19/2008 for the course FSC 211 taught by Professor Crackel during the Fall '07 term at Michigan State University.

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FSC211 - Homework 2 - Part I Vegetable Pickling Pickling is...

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