Michigan
State University Extension
Preserving
Food Safely - 01600556
10/13/97
Select fresh, firm fruits or vegetables free of
spoilage. Measure or weigh amounts carefully, because the
proportion of fresh food to other ingredients will affect
flavor and safety.
Use canning or pickling salt. Noncaking material added
to other salts may make the brine cloudy. Since flake salt
varies in density, it is not recommended for making pickled
and fermented foods. White granulated and brown sugars are
most often used. Corn syrup and honey, unless called for in
reliable recipes, may produce undesirable flavors. White
distilled and cider vinegars of 5 percent acidity (50 grain)
are recommended. White vinegar is usually preferred when
light color is desirable, as is the case with fruits and
cauliflower.
