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Pickling and canning for preservation is a very exacting science. Refer to the National Center for Home Food Preservation (NCHFP) website. It has information that has been scientifically developed, tested, and approved for the canning and preservation of meats, fruits, and vegetables. They have many recipes and detailed methods for preparing them properly. Buy your fruits and vegetables at a local farmer's market if possible. The less time from picking to processing the better your canned goods will taste.

Read more: What_vegetables_and_fruits_can_be_preserved_by_canning

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12y ago

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The process you are referring to is called pickling. Pickling involves dipping the metal in an acid solution to remove impurities, such as oxides or scale, from the surface of the metal. This process helps to clean and prepare the metal for further processing or finishing.


What is the recommended type of salt for pickling vegetables: pickling salt or regular table salt?

Pickling salt is the recommended type of salt for pickling vegetables, as it does not contain any additives like iodine or anti-caking agents that can affect the pickling process.


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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.


What is the difference between salt and pickling salt?

The main difference between salt and pickling salt is that pickling salt is a pure form of salt without any additives like iodine or anti-caking agents. This makes pickling salt ideal for preserving foods through the pickling process, as it won't affect the color or taste of the final product.


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How is a pickle a microorganism?

Microbes make the pickling process possible. The microbe used is an anaerobe called Lactobacillus plantarum. The pickling process is a way of preserving food just as canning or freezing. But the pickle itself is not a microbe. A microbe requires a microscope to see.


How can I safely and effectively preserve pickled eggs through the process of canning?

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