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What turns the process of canning vegetables into pickling vegetables?
The addition of vinegar and the processing times are different for pickling than for canning. Canning cooks the vegetables thoroughly whereas pickling is done from the veggie's raw state.
How long do you leave vegetables after pickling?
2 to 3 weeks.
What are fruit flies attracted to in fruit?
ripened or fermenting fruits and vegetables.
What salt water made of?
Salted water is frequently used for vegetables pickling.
What made salt water?
Salted water is frequently used for vegetables pickling.
Describe all of the methods of food preservation canning chemical additives fermenting pasteurization drying freezing salting sugaring pickling refrigeration and smoking?
We need a book for a complete answer !
Are mushrooms fermented?
Pickling and fermenting is a practice that's used to preserve a whole host of vegetables. While mushrooms can shrink and even dissolve entirely during the process, it is possible to ferment mushrooms, even if just to add flavor to a blend of pickled vegetables, relishes, sauerkraut and other commonly pickled mixtures. Milk cap mushrooms stand up to the fermentation process better than most other kinds of mushrooms.
Is sodium bicarbonate used as preservative in pickles?
It is true; it is very frequently used for cabbage, cucumbers, hot peppers etc.
What are some methods of preservation?
Food preservation involves preventing bacteria growth using methods that include freezing. Canning, pickling, dry salting, fermenting, and drying are other methods of preservation used for food items.
Why are the vedgetables packed down weights in the jar in fermentation and pickling?
The vegetables must be completely covered with the pickling mixture otherwise they will not be preserved adequately (otherwise they will rot/mould/become inedible). That is why they are packed down in the jars; to ensure they are covered with the liquid.
Is kosher salt the same as coarse salt used in pickling?
Pickling salt is the same as table salt but without iodine and caking agents added. Salt that is labeled "kosher salt" may be free of these additives and can be used in place of pickling salt but you'd have to check the package labeling to confirm the lack of additives.
Is fermenting of cheese a physical change?
No. Fermenting is a chemical change.
