Michigan State University Extension
Preserving Food Safely - 01600558
10/13/97

### PICKLE PROCESSING

     All shelf  stable pickle  products  need to  be  processed

    in
     a   boiling- water  canner   or   by   low   temperature

    Pasteurization
    when indicated, to kill organisms that  cause

    spoilage
     and to inactivate enzymes that  make pickles  soft

    and
    mushy.   Processing also insures a good seal on the jar.

    Overprocessing
    can  soften pickles.    Time  the  processing

    carefully.

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