High quality jellied products depend on many factors so there may be several possible solutions to problems in making these products. Some common problems and their prevention are given in the table.
For Further Reading:
How To Make Jellies, Jams and Preserve at Home, H&G Bul No. 56, on sale by Superintendent of Documents, U.S. Government Printing Office, Washington, D.C. 20402. 55¢.
Pickles, Relishes Add Zip and Zest
by Isabelle Downey[14]
Pickles or relishes can add zip and zest to your meals, snacks and party refreshments. They contain small amounts of nutrients, depending on ingredients used in making them. But they have little or no fat and are low in calories, except for the sweet varieties.
Sun-drying, salting, smoking and pickling were methods used in ancient times for preserving food. Pickling is still popular today.
Pickling is preserving foods in vinegar or brine or a combination of the two. Other ingredients are sometimes added to make pickles crisp and spicy.
Relishes and some pickles can be made in a few hours. Other pickles may take three to six weeks.
There are four basic classifications of pickle products, depending on ingredients used and method of preparation.