(Updated May, 2023)
A few years ago, we hosted a hands-on canning class, taught by Marisa McClellan of Food in Jars. The class was on how to use low temperature pasteurization for pickles. If you aren’t familiar with this preserving method, we’ve got all the details below.
It is a preservation technique in which you simmer your filled jars in water that’s between 180°F and 185°F; for a longer period of time than you would in a boiling water bath canner. The longer, lower temperature allows you to kill off bacteria while achieving the goal of retaining a firmer texture pickle. Here are the basics of the preserving method along with the pickle recipe that we made during the class.
All you need to try out this style of preserving is a canning pot, an adjustable heat source, and a reliable thermometer. You may need to practice a little to figure out how to get your water to maintain the proper temperature. However, once you do, you’ll be rewarded with crisp, snappy pickles!
Yield: 10 pints