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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