Michigan State University Extension
Preserving Food Safely - 01600558
10/13/97

PICKLE PROCESSING

 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

carefully.
                                                 

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