It is necessary for your pickles to undergo heat treatment. Cucumber pickles should be crispy, any errors can render the product too soft or spoiled during spoilage. Read the next paragraph before you proceed.
The following treatment results in a better product texture but must be carefully managed to avoid possible spoilage. Place jars in a canner filled half way with warm (120° to 140°F) water. Then, add hot water to a level 1 inch above jars. Heat the water enough to maintain 180° to 185°F water temperature for 30 minutes. Check with a candy or jelly thermometer to be certain that the water temperature is at least 180°F during the entire 30 minutes. Temperatures
higher than 185°F may cause unnecessary softening of pickles. Caution: Use only when recipe indicates.
Low-temperature pasteurization treatment is courtesy of Complete Guide to Home Canning by USDA.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.