UCCE Master Food Preservers of Solano County
University of California
UCCE Master Food Preservers of Solano County

Pickle

Pickles

Pickled foods rely on added acid to lower the pH of the product to 4.6 or lower, which allows the food to be processed safely in a boiling water canner or steam canner.  Canning makes them shelf stable for long-term storage.  Pickles may also be stored in the refrigerator.

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Selected Recipes

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