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Low temperature pasteurization of pickles #878629

Asked July 24, 2024, 5:01 PM EDT

I stumbled on a low temperature pasteurization method to pickle (cucumbers). This method retains crunchiness by lowering temperature of processing. It requires specific brine recipes. I tried this with cucumbers in pint jars and it worked. (I added CaCl2 to assist in crunchiness as well). The method for pints requires water bathing with a water temperature at 180F to 185F for 30 minutes. I believe this was calculated to achieve 165F in the coolest point in the jars for 15 minutes. I am trying to confirm that this is a safe and recommended procedure if executed correctly. I stopped canning pickles other than refrigerator pickles years ago because mushiness from the higher normal canning temperatures. So, does Ohio extension have an opinion and/or can you give me a good USDA to bounce this off?

Summit County Ohio

Expert Response

Hi,
I think the process you are describing is the same as listed in the Ohioline Fact sheet (https://ohioline.osu.edu/factsheet/hyg-5345) where it talks about the lower temperature for 30 minutes.  To my knowledge this is an approved process that could also be confirmed with the National Center for Home Food Preservation link at  https://nchfp.uga.edu/how/pickle/general-information-pickling/low-temperature-pasteurization-treatment/
Please let me know if you have further questions!
Melinda
An Ask Extension Expert Replied July 29, 2024, 4:28 PM EDT

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