four precautions used to make pickle
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Step-by-step explanation:
Control of acidity
Fermented pickles require sufficient acidity to prevent the growth of Clostridium botulinum and possible toxin production. Refer to the food acidity and processing methods section of our canning basics series for a more detailed explanation.
The following safety tips are critical when preparing fermented pickle products:
Don't alter salt, produce, or water proportions.
Salt is a critical ingredient for fermented products. It helps to prevent undesirable bacteria from growing so desirable bacteria can produce lactic acid needed for preservation.
Use only methods with tested proportions of ingredients that are recommended by USDA, Minnesota or other state extension resources, home canning equipment manufacturers or other reputable sources.
Ensure a uniform and adequate level of acid throughout the product using accurate measuring and thorough mixing of ingredients.
Follow recommended temperatures, time and weight usage during fermentation.
Keep the correct temperature during the fermentation is critical to produce the needed acid and flavor compounds.