pickling (presentation)

7/30/2019 Pickling (Presentation)

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Presented by :

Adeeb nawahda&

Sufyan abu saif


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Introduction

-Pickling is one of the oldest methods to foodpreservation.

-Pickling, also known as brining orcorning, is

anaerobicbyfoodpreservingthe process of, orlactic acidin brine to producefermentation

and storing it in an acid solution,marinating

).acetic acid(vinegarusually* pickled vegetables and fruits retain a freshtexture and appearance .
http://en.wikipedia.org/wiki/Anaerobic_organismhttp://en.wikipedia.org/wiki/Foodhttp://en.wikipedia.org/wiki/Food_preservationhttp://en.wikipedia.org/wiki/Lactic_acid_bacteriahttp://en.wikipedia.org/wiki/Fermentation_(food)http://en.wikipedia.org/wiki/Marinationhttp://en.wikipedia.org/wiki/Acetic_acidhttp://en.wikipedia.org/wiki/Vinegarhttp://en.wikipedia.org/wiki/Vinegarhttp://en.wikipedia.org/wiki/Acetic_acidhttp://en.wikipedia.org/wiki/Marinationhttp://en.wikipedia.org/wiki/Fermentation_(food)http://en.wikipedia.org/wiki/Lactic_acid_bacteriahttp://en.wikipedia.org/wiki/Food_preservationhttp://en.wikipedia.org/wiki/Foodhttp://en.wikipedia.org/wiki/Anaerobic_organism


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which is sufficient to kill,4.6less thanpH-

most bacteria.

foods forperishablePickling can preserve

herbs and spices,Antimicrobialmonths.

.cinnamon,garlic,mustard,seedsuch as

-This procedure gives the foodtaste .sourorsaltya

- In commercial pickling, a preservative

may alsoEDTAorsodium benzoatelikebe added to enhance shelf life.
http://en.wikipedia.org/wiki/PHhttp://en.wikipedia.org/wiki/Decompositionhttp://en.wikipedia.org/wiki/Antimicrobialhttp://en.wikipedia.org/wiki/Cinnamonhttp://en.wikipedia.org/wiki/Garlichttp://en.wikipedia.org/wiki/Mustard_seedhttp://en.wikipedia.org/wiki/Tastehttp://en.wikipedia.org/wiki/Tastehttp://en.wikipedia.org/wiki/EDTAhttp://en.wikipedia.org/wiki/Sodium_benzoatehttp://en.wikipedia.org/wiki/Sodium_benzoatehttp://en.wikipedia.org/wiki/EDTAhttp://en.wikipedia.org/wiki/Tastehttp://en.wikipedia.org/wiki/Tastehttp://en.wikipedia.org/wiki/Mustard_seedhttp://en.wikipedia.org/wiki/Garlichttp://en.wikipedia.org/wiki/Cinnamonhttp://en.wikipedia.org/wiki/Antimicrobialhttp://en.wikipedia.org/wiki/Decompositionhttp://en.wikipedia.org/wiki/PH


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Tow types of pickling :-

1) Direct method (quick pickling):

Quick (unfermented) pickles are made in 1 or 2

days by adding acid in the form of vinegar.

* Acid inhibits the growth of destructive

microorganisms .


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VINEGARS

- Vinegar is a liquid substance consisting mainlyofacetic acid(CH3CO2H) and water.

-Cider vinegarorwhite distilled vinegarcan be usedin pickle recipes.

-cider is preferred for its mellow fruity flavor ,but itscolor darkens the pickle over time .

-distilled white vinegar is clear and ideal for mostquick pickling , but its sharp .
http://en.wikipedia.org/wiki/Acetic_acidhttp://en.wikipedia.org/wiki/Waterhttp://en.wikipedia.org/wiki/Waterhttp://en.wikipedia.org/wiki/Acetic_acid


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-Do not use homemade vinegar. The level of acidityis important to both the flavor and safety of the

product.- It is essential to use a high grade vinegar contains

a minimum of 4% w/v (40 g/L) acetic acid and hasa pH value between ( 2.0 - 3.5 ) .

-Pickles may spoil if the vinegar contains less than 4percent acetic acid.

- Never alter the amount of vinegar or water.


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2) Indirect method

Brined (fermented) pickles require several weeks ofcuring at room temperature. During this period,colors and flavors change. Acid is produced as

lactic acid bacteria grow (lactobacillus) .

Growth of undesirable spoilage microorganisms is

restricted by the salt. anaerobic conditions shouldbe maintained during fermentation to allownaturally occurring microorganisms to grow andproduce enough lactic acid, and to prevent growth

of spoilage microorganisms.


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INGREDIENTS

-All vegetables, fruits, spices, and herbs used in

pickle products should be fresh and of high

quality.

Vegetables:

Select tender vegetables without blemishes or

mold .-Pickling will not improve poor quality products.


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Salt

- Salt Use only canning orpickling salt. Table salt is purebut contains iodine and anti-caking agents that mightcause pickles to darken or the liquid to become cloudy..

-Reduced sodium salt may be used in quick pickle butthe pickles will have a different flavor. Reduced sodiumsalt should not be used in fermented pickle.

Always use the amount and type of salt specified

-The brine draws moisture and natural sugars from thevegetable . Lactic acid is then produced , which preventsspoiling.


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Water

Water Use soft water for best results. Extremely hard watercan interfere with curing and cause discoloration of pickles,

particularly if the water has a high iron content.

Some types of hard water can be softened by the followingmethod :

Boil water for 5 minutes, cover and let the water stand 24hours. When the sediment has settled to the bottom, pour offthe water without disturbing the sediment. Discard sedimentand use water .

Distilled orbottled water can be used for pickles also, butmay be expensive .


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Sugar

Sugar : Use white granulated sugar unlessotherwise specified. Brown sugar may darkenthe liquid and change the flavor slightly.

If you plan to use a nonnutritive sweetener,

use tested recipes that accompany these

products .


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Spices and Herbs

Spices and Herbs Spices and herbs lose qualityrapidly after opening; for best flavor always buy

fresh seasonings yearly.

Use clean, fresh, insect-free heads of dill. Avoidover mature, dry, brown dill. Fresh dill is

preferred because it gives better flavor.


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Common Pickle Problems

Soft or slippery

1. Brine or vinegar was too weak

2. Pickles were not kept covered with liquid

during brining and when packed in jars.3. Pickles were not processed long enough to

destroy spoilage microorganisms.

4. If unspoiled, pickles were over processed orheated at too high a temperature (over 200

F).


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White sediment in bottom of jars

1. Harmless yeast grew on the surface and

then settled.2. Table salt was used.

3. Temperature was not controlled.

Dark or discolored

1. Iron present in hard water.

2. Ground spices were used instead of

whole spices.

3. Iodized salt used.


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QUALITY

Many factors affect pickle quality, including :-1) soil and growing conditions,

2) type of salt and vinegar used,

3) variety and maturity of produce,

4) time lapse between gathering and pickling,

5) method of processing.

-Spoilage can result when improper processing,

unsanitary techniques, or poor quality

ingredients are used.


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processing

- pickles are process to stop fermentation and

growth of bacteria that cause spoilage .

- caution :it's extremely important to wait until

fermented pickles taste tart before

processing .

-use either conventional boiling -water cannerprocessing or lower temperature pasteurization.


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conventional boiling - water

canning processing

1- arrange the jar on the rack of the canner half

field with very hot water (140F, for raw packed

food ,180f for hot packed foods). add more veryhot water, if needed to bring the water level up

to 1 inch above jar tops. pace a tight -fitting

cover on canner .


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2-when the water boils, set a time for therecommender time (see table) , increase

processing time for higher altitude, as directedto make up for lower boiling point of water ,keepwater boiling gently and steadily ,add waterboiling to cover the jar.

3-immediately remove the jar from canner at theend of processing time .

4-put the jars on a rack or cloths so air can movefreely around them


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pasteurized at low temperature

pasteurized at lower temperature than the boiling

point of water may result in better quality

products . follow directions carefully to avoid

possible spoilage :

1-place jars in canner half fields with warm water

(120 to 140 f) , add hot water to level of a 1 inch

above the jars

f


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2-heat the water 180 to 185 f and start timer ,

process for 30 min checking with candy or jelly

thermometer to be certain that the water

temperature stay at least 180 (temperaturehigher than 185 may soften pickles ).

3-immediately remove the jar from canner at the

end of processing time .

4-put the jars on a rack or cloths so air can move

freely around them


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Pickled cucumber

Ingredients :

1 kg of fresh little cucumber.

.3cups of sea salt

4 cups of vinegar.

5 grains of black pepper


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Way:

-Wash cucumber and placed in a clay pot andthen melted salt water well and added to thecucumber, covers and stays soaked for 3 days.

-Put vinegar and peppercorns in a saucepan ofstainless pot placed on the fire to boil vinegar.

-Stays the vinegar boil for 5 minutes, then leave

to cool slightly and pour over the cucumber tocompletely overwhelmed and a little over asurface.

-Cover tightly prematurely and set aside a period

of two months.


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Nutritional value

Nutritional value depends on the type of

vegetable pickles used in the preparation of

which contain some vitamins and minerals, but

due to the consumption simple picklesquantities in the diet, the nutritional benefit is

limited. And pickles contain a large amount of

water (90%) which is very high in salt, so notsuitable for people with high blood pressure,

heart disease and diabetes.


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And also not suitable for people with burning and

stomach ulcers because they contain a high

proportion of the acid. As ordinary people, they

can eat small amounts of pickles and to open

the appetite.


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Harms many, we remind you of

them

pickles contain a large amount of salt and vinegar,sour, who works on conservation, which cause healthproblems for those who suffer from heart and kidney

disease, and others. pickles are not stored properly ona high percentage of fungi that are toxic to the bodyand, especially as they bring severe damage to livercells and heart muscles and the nervous system,

kidneys and muscles in general.


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References

Handbook of food preservation / editor M. ShafiurRahan. -- 2nd ed.

- PRESERVING FOOD WITHOUT FREEZING OR CANNING.by Deborah Madison.

pickling (presentation)

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