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Low Temperature Pasteurization

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  • Low Temperature Pasteurization

    I'll be making some dill pickles over the weekend, and in an effort to keep them as crispy as possible I am going to use the low-temp pasteurization method.

    This method is approved by the USDA, but if I were you I'd calibrate my thermometer first...you have a very narrow temperature range and must keep the heat level there for 30 minutes.


    http://www.uga.edu/nchfp/how/can_06/...p_pasteur.html


    How do I? ...Ferment or Pickle
    Preparing and Canning Fermented and Pickled Foods

    Low-Temperature Pasteurization Treatment

    The following treatment results in a better product texture but must be carefully managed to avoid possible spoilage. Place jars in a canner filled half way with warm (120º to 140º F) water. Then, add hot water to a level 1 inch above jars. Heat the water enough to maintain 180º to 185º F water temperature for 30 minutes. Check with a candy or jelly thermometer to be certain that the water temperature is at least 180ºF during the entire 30 minutes. Temperatures higher than 185ºF may cause unnecessary softening of pickles. Caution: Use only when recipe indicates.



    This document was extracted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA (Revised 2009).
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  • #2
    Interesting method. Awhile back Bob (BBally) posted another acceptable temp range for chicken that was surprising as well. Seems as if time @ temp is the real issue with bacterial destruction, but the higher temps are a blanket solution to make sure time @ temp is acheived. Let us know what you find
    JT

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    • #3
      In the sous vide cooking method, temps are usually not higher than like 150°.

      But...as ya mentioned...it's pretty close to requiring a HACCP program for dinner...

      http://en.wikipedia.org/wiki/Sous-vide
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      • #4
        It sounds interesting. Be nice to improve the quality but being a rank nubee at this I'm staying way on the safe side.
        Mark
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