Quick Pickles

Quick pickles are not fermented. Quick pickles are made from fresh fruits and vegetables. Vinegar, sugar and spices are added. Then the pickles are pasteurized. Pickled cucumbers don't require much introduction, glass jars filled with different cucumber types stand on shelves in each supermarket. Billions of hamburgers are sold every year by fast food franchises and they contain a slice of a pickle inside. Canned pickles are subsequently pasteurized which eliminates oxygen by creating a vacuum inside the jar. This prevents molds and yeasts from growing. It also destroys tissue softening enzymes which create soft pickles.

Quick pickling requires at least as much vinegar as other liquids. For pickling purpose brine, fruit or vegetable juice are all considered water and must be matched with an equal amount (or more) of vinegar. Acidity and the following pasteurizing step are the main safety precautions against pathogens so the amount of salt can now be decreased. According to USA standards, when the food is acidified to pH 4.6, the pathogenic bacteria spores cannot produce toxins.

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Creative Sausage Making

"Creative Sausage Making" is written for individuals who want to produce top-quality sausages and create their own professionally composed recipes. They won't need to follow recipes; they will be able to develop them at will. Reading this book will save readers hours, if not years, of time-consuming research and experimentation, and will improve their sausage-making skills. What makes this book different is that it not only covers the manufacturing of various types of sausages but also includes information on the latest innovations adopted by the food industry, such as natural gums, known as hydrocolloids, protein emulsions, and colorants, which are unfamiliar to most hobbyists.

Home Production of Quality Meats and Sausages
1001 Greatest Sausage Recipes
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
The Practical Guide to Making Salami
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages
The Art of Making Vegetarian Sausages
The Amazing Mullet: How To Catch, Smoke And Cook The Fish