Pickles require heat treatment to destroy organisms that cause spoilage, and to inactivate enzymes that may affect flavor, color, and texture.
Heat processing in a boiling-water bath is recommended for all pickle products. There is always danger of spoilage organisms entering the food when it is transferred from kettle to jar. This is true even when the utmost caution is observed and is the reason open-kettle canning is not recommended.
Why should plastic containers not be used when brining pickles?
Vegetables being pickled undergo physical as well as chemical changes during brining or fermentation. As a result of these changes, the plastic may be affected, causing undesirable compounds to be formed or leached from the plastic.
For fermenting or brining pickles, use a crock or stone jar, unchipped enamel-lined pan, or large glass jar, bowl, or casserole.
What causes pickles to be hollow?
Hollowness in pickles generally results from poorly developed cucumbers, holding cucumbers too long before pickling, too rapid fermentation, too strong or too weak a brine during fermentation.
What causes jelly to be too soft?
Too much juice in the mixture, too little sugar, mixture not acid enough (overripe fruit), or making too big a batch at one time.
What makes jelly tough?