Why do home canned pickles lose their crunchy texture?
There are several factors that may cause a soft pickle: • Using a vinegar with an acidity level that is less than 5%; • Pickles were not processed or not processed long enough in a boiling-water canner to destroy spoilage microorganisms; • Variety of cucumber used; • Brine was too weak when fermenting cucumbers; • Cucumbers were not completely covered with brine while fermenting; • Cucumbers were not completely covered with liquid when packed in the jar; • Scum was not removed from top of brine while fermenting; • Improper storage or handling of cucumbers before pickling. For detailed information on proper processing procedures, see Step-by-Step.
Rating: 0 There are several factors that may cause a soft pickle: using a vinegar with an acidity level that is less than 5%; pickles were not processed or not processed long enough in a boiling-water canner to destroy spoilage microorganisms; variety of cucumber used; brine was too weak when fermenting cucumbers; cucumbers were not completely covered with brine while fermenting; cucumbers were not completely covered with liquid when packed in the jar; scum was not removed from top of brine while fermenting; improper storage or handling of cucumbers before pickling. For detailed information on proper processing procedures, see Step-by-Step. Source: Original FAQ posted at http://www.homecanning.com/usa/alfaq.
There are several factors that may cause a soft pickle: using a vinegar with an acidity level that is less than 5%; pickles were not processed or not processed long enough in a boiling-water canner to destroy spoilage microorganisms; variety of cucumber used; brine was too weak when fermenting cucumbers; cucumbers were not completely covered with brine while fermenting; cucumbers were not completely covered with liquid when packed in the jar; scum was not removed from top of brine while fermenting; improper storage or handling of cucumbers before pickling
