Michigan State University Extension
Preserving Food Safely - 01600967
10/13/97

PREVENTING SPOILAGE OF PICKLES

    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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