======== Newsgroups: rec.food.preserving Subject: Rec.food.preserving FAQ, version 2.3, part 2 From: lebasel@nando.net (lebasel) Date: 1 Jan 1996 20:23:29 -0500 Part 2 of 6 Version 2.3 Freezing, Dehydration, and Pickling ---------------------------------------------------------------------- B. FREEZING 1. GENERAL QUESTIONS B.1.1 [What do I *really* need to know about freezing?] Freezing is preserving food using low temperatures--generally at temperatures around 0 F/-18 C. Freezing generally inhibits both microbial growth (doesn't generally kill, though) and many protease/ enzyme actions in the food itself. You need to decide whether or not to blanch or process food, how to wrap food to prevent freezer burn, what foods freeze well, and what to do when the power goes out. FROZEN FOODS Food is safe from spoilage AS LONG AS IT STAYS FROZEN. Microorganisms can start to grow as soon as food begins to thaw. To keep microbial growth at a minimum, frozen foods should be thawed in the refrigerator. Thawed food may be refrozen IF ICE CRYSTALS ARE STILL PRESENT IN THE FOOD. Refreezing often changes the quality of food (texture, color, flavor). Foodborne illness causing microorganisms may not be killed by freezing, so the safety of the food will be no better than the condition of the food which was frozen. (section taken from Susan Brewer) B.1.2 [So what foods can be frozen well?] from Wendy Milner Freezing is not for all produce. Freezing will make mush of many soft fruits and vegetables. Depending on what you want to do with these soft fruits and vegetables, freezing may work. For example, you can freeze tomatoes and later use them to make a sauce, but you would not want to try and use the tomatoes whole after thawing. You can freeze apple slices and later make apple sauce or apple pie. Harder vegetables such as green beans and corn do well in the freezer. These vegetables should be blanched first to kill mold spores and yeasts, dried well, and then placed in freezer bags or freezer containers. The vegetables should be cooled before placing in the freezer to prevent the freezer temperature from rising. All meat can be frozen. If you are butchering your own meat, make sure it is clean of hair, feathers, blood shot meat, and any foreign matter. Meat should be cut into small slices such as you find in the grocery store. Do not attempt to freeze large sections of meat - such as a quarter of a beef - unless you have a commercial sized and very cold freezer. Meat should be wrapped in butcher paper to prevent freezer burn. You must thaw meat in the refrigerator. Meat left on the counter to thaw allows for the growth of bacteria which could be harmful. B.1.3 [What's this blanching stuff, anyway?] Blanching is plunging your item(s) in boiling water for a short amount of time (30 sec to 5 min, check your recipe), cooling the items quickly, then drying off the items. You don't cook the item, but you kill off the surface bugs and you destroy several important enzymes that brown and degrade foods. B.1.4 [How do I freeze (your item here), and how long can I reasonably expect it to keep?] from z@fybits.com (Z Pegasus), in rec.food.cooking MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Freezing Cooked and Prepared Foods 5/5 Bobbi Zee No Ingredients RECOMMENDED STORAGE TIMES IN MONTHS Months Appetizers : Cheese wafers and straws 2 : Deviled ham puffs 1 Baked Products Cakes : Angel food -- baked 4 : Chocolate -- baked 3 : Chocolate -- batter 2 : Frosted 3 : Fruit -- baked 4 : Plain -- baked 3 : Plain -- batter 2 : Sponge -- baked 4 Cookies : Brownies -- baked 4 Cookies : Brownies -- baked 4 : Chocolate chip -- baked 4 : Filled -- baked 4 : Peanut butter -- baked 6 : Peanut butter -- dough 4 : Refrigerator -- baked 6 : Refrigerator -- dough 6 : Sugar -- baked 6 : Sugar -- dough 6 Pies : Apple -- baked 4 : Apple -- unbaked 4 : Blueberry -- baked 4 : Blueberry -- unbaked 4 : Chocolate chiffon 2 : Lemon chiffon 2 : Mincemeat -- baked 2 : Mincemeat -- unbaked 2 : Mincemeat -- baked 2 : Mincemeat -- unbaked 2 : Pumpkin -- baked 2 : Pumpkin -- unbaked 2 Quick breads : Boston brown -- baked 4 : Nut -- baked 2 : Orange -- baked 4 Yeast breads : Rolls -- baked 4 : Rolls -- dough 1 week : Swedish tea ring 2 Combination Dishes : Bakes beans with tomato sauce 4 : Beef or veal stew 2 : Chicken a la king 4 : Italian rice 2 : Rice Pilaf 4 : Italian rice 2 : Rice Pilaf 4 : Shrimp Creole 4 : Spanish sausage 2 : Tomato sauce and meat balls 2 Combination Dishes - General Directions INGREDIENTS AND COOKING TIME: Use only ingredients of the best quality. Prepare foods in the usual way but shorten the cooking time for most of them. Cook meat and vegetables until barely tender and take from the heat at once. The tissues will soften further during the cooling, freezing, and reheating. If completely cooked before they are frozen, meat and vegetables may be too soft when served. Long cooking also causes unnecessary losses of flavor and aroma. DO NOT INCLUDE POTATOES OR SOME TYPES OF RICE. Potatoes are not satisfactory in combination dishes which are to be frozen -- the texture is poor after freezer storage and reheating. It is better to cook and add them when the frozen food is prepared for serving. In certain combination dishes quick-cooking rice and regular rice tend to be mushy when they are reheated after being frozen. Converted rice has been found to retain its shape and texture better. COOL COOKED FOODS QUICKLY. After a food is cooked, cool it quickly to room temperature. Place the cooking pan in a larger pan of ice water or cold running water and stir occasionally. If the food is in a heavy kettle, you can cool it more quickly by transferring it to one of the lighter weights. CLEANLINESS IS VERY IMPORTANT. Since freezing does not kill all microorganisms, strive to keep the number in the food as low as possible during preparation. Use clean utensils and sanitary methods of handling food. Keep the food covered during cooking, and loosely covered during cooling. Package the product as soon as it reaches room temperature and freeze immediately. PACKAGE CAREFULLY. Several types of containers are suitable for combination dishes. However, the longer the product is to be held in freezer storage the more moisture- and vapor-proof the package must be. Cylindrical cartons with slip-on lids and tub-type containers are easy to fill but they may not be air-tight. Rectangular cartons with plastic or plastic laminated foil bags which can be tightly sealed with paper-covered wire closures, rubber bands, or heat are more moisture- and vapor-proof. Glass jars designed as containers for freezing, tin cans, or plastic containers with tight-fitting lids afford good protection against moisture loss and are easy to use. Freezer-to-table cookware can be overwrapped with plastic or aluminum foil for a tight seal. Some of the heavier plastic wraps now available are suitable for freezer storage. Those made with polyvinylidene chloride (such as Saran Wrap) have been rated as excellent and are suitable for long-term storage. Those made with polyethylene (such as Glad and Handi-Wrap) are suitable for short-term storage. Those made with polyvinyl chloride (such as Reynolds Plastic) are poor choices because they are not moisture- and vapor-proof. Plastic-coated paper freezer wrap is suitable for solid foods. (For more details, see Consumer Reports, March, 1983.) For food that is packaged solid be sure to leave space at the top of the container for the contents to expand during freezing. Leave 1/2 inch for a pint container, 1 inch for a quart. FREEZE IMMEDIATELY. Put packaged foods in the home freezing unit without delay. The temperature in the home freezing unit should be 0 F or lower. DO NOT STORE TOO LONG. The shorter the period of freezer storage, the more appetizing these foods will be. (See table of recommended storage times---above LEB) While some foods usually do maintain quality longer than is indicated, undesirable changes may take place during freezer storage. Some fats tend to become rancid rather quickly. Separation may occur in sauces and gravies. Onion and black pepper become stronger and salt loses flavor. With all foods there is a gradual loss of flavor, aroma, and natural texture. Be sure to write the date of preparation on every package and make a record of the packages you put in the freezer so you will not leave them there too long. PREPARE FOR SERVING. To reheat frozen cooked food, use the method which will affect its appearance and texture the least. A double boiler is best for combination dishes. A saucepan can be used if the food is partly defrosted and then heated carefully. With either method do not stir food more than necessary. Plastic wraps can be used in microwave reheating only with foods that are low in sugar and fat. High-fat and high-sugar foods can become hot enough to melt the plastic. Use all defrosted and reheated foods at the current meal. Further holding and reheating is not recommended. COOKED MEAT AND VEGETABLES Freezing cooked meat, except in combination dishes where a solid pack can be prepared for freezing, is not recommended. Work carried on in the foods research laboratory of the University of Ilinois as well as in other foods laboratories indicates that higher quality is obtained if uncooked rather than cooked poultry and meat are frozen. Carefully controlled experiments have shown that this is true for deep fat and oven fried chicken, braised beef round steaks, ham patties and loaves, and rib and loin pork roasts. In general, poultry and meat roasted or fried have a more attractive appearance and better flavor than that cooked before freezing. Precooked frozen vegetables have been rated as being inferior to freshly cooked and to blanched frozen vegetables. The few exceptions are products that can be solidly packed such as vegetable purees and mashed potatores. In the latter case freezing is not recommended because it takes almost as long to thaw and reheat mashed potatoes for serving as it would to prepare them fresh. BAKED GOODS - GENERAL DIRECTIONS Among the baked foods that can be frozen successfully are certain appetizers, breads, cakes, and pies. Freezing and freezer storage preserve the freshness of these products and having them at hand for emergencies is a convenience. The recipes included here are those which were found to give good results when they were tested in the University of Illinois laboratory. Probably many other products besides those described can be frozen satisfactorily. PREPARING BAKED FOODS. Use standard recipes and methods for appetizers, breads, cakes and pies and select only ingredients of the best quality. Several of these products can be frozen before they are baked, the following precautions are necessary: For cakes frozen in the batter state, use double-acting baking powder (SAS-phosphate) in order to assure good volume. Package batter and place in freezing unit immediately. For fruit pies frozen before baking, use a little more flour to thicken juice, and do not prick the top crust. Apple slices should be blanched before they are put in a pit, so they will keep their color, texture, and flavor better. Dough for rools must be wrapped and frozen as soon as the rools are shaped. DIRECTIONS FOR PACKAGING. Except for cake batter, these products can be satisfactorily wrapped for freezing in moisture- and vapor-proof plastic wrap, heavyweight aluminum foil, or plastic freezer bags. Heat-sealable plastic bags are excellent. Tight seals prevent loss of moisture and flavor during storage. If you use aluminum foil, place product in center of sheet and fold two edges together over it. Roll or fold the seam tight against the product, taking care not to crush the product. Then press the ends of the package together and fold them close to the product. Pressure or cold-storage tape can also be used to seal plastic wrap or aluminum-foil packages. Plastic of waxed cylindrical freezer cartons with slip-on lids or glass freezer jars are suitable for packaging cake batter. the quart size holds enough batter for an 8-inch square cake and six cup cakes or for two 9-inch layers. DO NOT HOLD TOO LONG IN FREEZER. As soon as baked products, batters, and doughs are packaged, place them in the home freezing unit. Do not, however, keep them in the freezer for long periods because quality is lost gradually during storage. The freezer space probably can be used to better advantage. APPETIZERS Questions about the advisability of freezing canapes or tea sandwiches are frequently asked. Such products can of course be frozen and held in the freezer for about a week but the results are usually only fairly satisfactory. Freshness in appearance and flavor are apt to be lost, moisture content of bread may no longer be evenly distributed, and crackers or toast rounds tend to lose crispness. However, two appetizers which are baked after freezing can be recommended. Similar types among your favorite recipes may give equally good results. ANGEL-FOOD AND SPONGE CAKES Frozen baked angel-food and sponge cakes, when defrosted, are very similar in quality to freshly baked cake. Angel-food cakes seem a little more moist after they have been frozen and thawed. However, both angel-food and sponge cakes are likely to shrink a little in freezer storage. (Angel-food cake made from frozen and defrosted batter is not as fine-grained as cake baked before it is frozen.) Delicious angel-food cake can be made from frozen egg whites. Often freezing the whites is more practical than freezing the cake. A pint container will hold the right amount of whites for one cake. After defrosting by holding them overnight in the refrigerator or at room temperature for about 5 hours, use them in the same way as fresh egg whites. FRUIT CAKE Fruit cake can be baked and frozen. After freezer storage the thawed cake will be more like a freshly baked cake than if it had been stored at room temperature. PLAIN AND CHOCOLATE CAKES AND FROSTINGS These cakes can be frozen after they are baked or the batter can be frozen. Storing batter has several advantages: it is easier to package, requires less freezer space, and the cake seems more moist, with a flavor more like that of a freshly mixed and baked cake. A frozen baked cake, however, required less time to prepare for serving after it is taken from storage. In addition a baked cake can be frosted before it is frozen and stored. COOKIES Freezing baked cookies and cookie doughs makes it easy to keep a variety on hand at all times. Many types of baked cookies can probably be frozen, as well as refrigerator cookie doughs. The enclosed recipes give good products, or you may use favorite recipes and methods to prepare cookies for the freezer. PIES Frozen pastry, ingredients for pie fillings, and certain frozen pies make excellent products. Apple, blueberry, mincemeat, and pumpkin pies can be baked either before or after they are frozen. A pie baked after it is frozen is more like a freshly prepared and baked pie, and less time is needed to prepare it for freezing. But a pie that is baked and then frozen takes less time to prepare for serving. Another possibility is to freeze the cheif ingredients of fillings and pieces of rolled pastry of appropriate size separately. This procedure is more economical of freezer space than freezing unbaked or baked pies and may in some instances be more practical. Cherries and sugar or pumpkin puree can be frozen satisfactorily for use in pies. Chiffon pies are completely prepared before freezing. Only lemon and chocolate pies have been tested but it seems probable that other chiffon pies will freeze equally well. FREEZING PASTRY. Pastry may be frozen separately and used later. One way to package rolled-out pastry is to cut a piece of cardboard of the same size as the pastry and cover it with waxed paper. Two pieces of waxed paper are put between each two pieces of pastry and several can be wrapped together. Use aluminum foil or plastic wrap for packaging or seal in a large plastic bag with as little remaining air space as possible. Pieces of frozen pastry can be removed as needed and allowed to that 10 to 15 minutes before using in the preparation of a pie. QUICK BREADS A few kinds of quick breads have been baked and frozen with satisfactory results. Probably others will freeze equally well. One advantage of freezing quick breads is to have several kinds available at one time without spending many consecutive hours in their preparation. YEAST BREADS Bread and rolls that are frozen and held in freezer storage do not stale at the usual rate. Yeast rolls may be frozen after baking, or the dough may be frozen. The former method of preparation is preferred because it is more convenient and because the quality of the rolls is higher. The volume, texture, and flavor of the baked rolls are maintained for several months of freezer storage. Frozen dough should be thawed and baked within one week after it is frozen. Swedish tea ring, baked before freezing, was rated good after freezer storage. Other baked products made with sweet roll dough will probably be found to be suitable for freezing. Source: Freezing Cooked and Prepared Foods. Frances O. Van Duyne. University of Illinois at Urbana - Champaign, College of Agriculture, Cooperative Extension Service. Circular 835. July, 1984 Typos by Bobbi Zee 1:230/73 MMMMM ---------------------------------------------------------------- C. DEHYDRATION 1. GENERAL QUESTIONS C.1.1 [What do I *really* need to know about dehydrating food?] Dehydrating food works on the principal that both microbes and enzymes in your food require free water to work. (To a lesser extent, this is how freezing works--the water is frozen instead of evaporated off.). Generally, you get rid of the water in food by gentle, even heat (sun, oven, dehydrator) and air movement (wind, open oven door, fan)--otherwise water just stays in the food or condenses on it. You especially need to be cautious, though, about several types of mold that produce mycotoxins (e.g. aflatoxin) while growing on the surface of your dried food. DRIED FOODS Dried foods which take more than 1 to 2 hours to rehydration or reconstitution should be rehydrated either in the refrigerator or in simmering water to prevent the growth of microorganisms. Once vegetables are rehydrated, they will support the growth of Clostridium botulinum so they must be handled safely. Any dried foods with signs of spoilage or mold growth should be discarded. (section taken from Susan Brewer) C.1.2 [What foods dehydrate well?] cscott@Starbase.NeoSoft.COM (Clint Scott) Carrots dry very well. Most things do very well....except green beans, zuchinni and yellow squash. Oddly enought fresh asparagus tips do very well. The stalks are sort of 'barkey' but the tips re-hydrate nicely. from Anne Louise Gockel I found that some foods aren't worth drying (blueberries; yuck, altho they might be useful for pancakes when camping) and others are just wonderful. from snorthc@nswc.navy.mil (Stephen Northcutt) Besides apples and peaches, I have found that green or mature onions, spinach, and squash (zucchini) dry well and make great additions to winter soups and stews. In other words, try it. It'll either work for you, or it won't. If it doesn't work perfectly for you, it'll be great in some dishes (stew!). C.1.3. [I intend to eat the nuts from my two eight year pistachio trees. By now the nuts are growing. Does somebody knows how to get those crispy, salty pistachios from the nut in the tree? Manuel Lopez Mateos ] from H. B. Ghoddusi , rec.food.historic: 1-Once you take the nuts from the tree, first get rid of the peel (the thin one). 2-Let them dry in sun (needs longer time and you need to have enough sunny days) or in oven (it's faster but be careful to avoid overheating). 3-Make a bowl of brine (not very concentrated) up 3-4% should be alright. 4-Put the pistachios in a pan and heat it over a cooker until browning and bumping starts. Keep on low heating for a while in this stage. 5-Add the brine (not soak the nuts, just make them wet) and keep on heating while stirring until the nuts become dry again, while the salt is crystalized over them. P.S I've never tried this procedure for pistachio, but I've done it several times with different seeds and it works very well. C.1.4 [How do I make sundried tomatoes?] (from an unknown source, posted in either rec.food.cooking or rec.food preserving) First, a few notes. It takes about 7 pounds of fresh tomatoes to make a single pint of dried tomatoes (I'm not sure how much a pint of dried tomatoes weighs. A pint of water weighs 1 pound.). This is part of the reason they are so expensive (costing in the neighborhood of $20/pound around here). The best tomato to use in this process is the Roma (also known as a plum, pear, or Italian) tomato, because it contains less water and seeds. However, you can use any tomato. They will just take a little longer to dry. Dried Tomatoes (yields about 1 pint) Wash carefully and wipe dry: 7 or 8 pounds of firm, ripe (preferably Roma) tomatoes. Cut out the stem and scar and the hard portion of core lying under it. Cut the tomatoes in half, lengthwise. If the tomato is more than about 2 inches long, cut it in quarters. Scrape out all of the seeds that you can without removing the pulp. Arrange the tomatoes, with the cut surface up, on non-stick cookie sheets (glass or porcelin dishes are OK. They will have to withstand temperatures of a few hundred degrees F if you are going to oven-dry the tomatoes). Do *not* use aluminum foil, or bare aluminum cookie sheets. The acid in the tomatoes will react with the metal. Mix together thoroughly: 1 tsp dried basil 1 tsp dried oregano 1 tsp dried thyme 2 tsp salt. Sprinkle a small amount of this mixture on each tomato. (You may customize this mixture to suit your own taste.) Dry the tomatoes in the oven, dehydrator, or in the sun. Directions follow for each of these methods. However, no matter what method you choose, be aware that not all of the tomatoes will dry at the same rate. They do not all have the same amount of moisture, nor do they experience the same temperature and air circulation while they are drying. They are done when they are very dry, but still pliable - about the texture of a dried apricot. If dried too long, they become tough and leathery. If not dried long enough, they will mold and mildew, unless packed in oil. So watch them carefully while they dry. Try to remove them on an individual basis, before they become tough. Here are the drying methods. There is a time listed with each method. This time is approximate, and can vary significantly depending on the moisture of the tomato. Do *not* rely on this time as more than a rough guide. Oven-drying (approximately 12 hours): Bake, cut side up, in 170 F oven for about 3 hours. Leave the oven door propped open about 3 inches to allow moisture to escape. After 3 hours, turn the tomatoes over and press flat with your hand or a spatula. Continue to dry, turning the tomatoes every few hours, and gently pressing flatter and flatter, until tomatoes are dry. Dehydrator method (approximately 8 hours): Place the tomatoes, cut side up, directly onto the dehydrator trays. Set dehydrator temperature to about 140 F. After 4 or 5 hours, turn the tomatoes over and press flat with your hand or a spatula. After a few hours, turn the tomatoes again and flatten gently. Continue drying until done. Sun-drying (approximately 3 days): Dry in hot weather, with relatively low humidity. Place tomatoes, cut side down, in shallow wood-framed trays with nylon netting for the bottom of the trays. Cover trays with protective netting (or cheesecloth). Place in direct sun, raised from the ground on blocks or anything else that allows air to circulate under the trays. Turn the tomatoes over after about 1 1/2 days, to expose the cut side to the sun. Place the trays in a sheltered spot after sundown, or if the weather turns bad. After the tomatoes are dry, store in air-tight containers, or pack in oil. To pack in oil: Dip each tomato into a small dish of white wine vinegar. Shake off the excess vinegar and pack them in olive oil. Make sure they are completely immersed in the oil. When the jar is full, cap it tightly and store at *cool* room temperature for at least a month before using. They may be stored in the refrigerator, but the oil will solidify at refrigerator temperatures (it quickly reliquifies at room temperature however). As tomatoes are removed from the jar, add more olive oil as necessary to keep the remaining tomatoes covered. The author notes that she has stored oil-packed tomatoes in her pantry for over a year with tremendous success. She also notes that she has tried a number of methods to pack the tomatoes in oil, but she says the vinegar treatment is the difference between a good dried tomato and a great one. It is also important from a food safety standpoint, as it acidifies the oil and discourages growth of bacteria and mold. ****** WARNING ******** Do *NOT* add fresh garlic cloves to oil-packed dried tomatoes, UNLESS you store them in the refrigerator. Garlic is a low-acid food which, when placed in oil, creates a low-acid anaerobic environment - the perfect growth medium for botulinum bacteria if the mixture is not refrigerated. Botulism poisoning is characterized by a very high mortality rate. Be safe and add your garlic to the dried tomatoes as part of the recipe for them *after* they come out of the oil. C.1.5 [Unusual parched corn and bean recipes] From: dsidwell@cc.usu.edu (David Sidwell) Here is a wonderful recipe for parched corn. it is eaten by Hopi children and adults as a real treat. Speaking of parched corn, you can also parch beans. Small, white teparies work well, especially if they are from last year's harvest or older. The Hopi make parched beans the same way they make parched corn. 1. Heat clean, fine sand in a cast iron pot until it becomes dark brown and hot. (water sprinkled on it should pop and sizzle). 2. pour in a cup or two of dried corn. (old corn will be crunchy, this year's corn will be harder). 3. Stir corn briskly, to keep it from burning, until it stops popping. 4. Remove corn from sand with a sieve and pour into bowl. 5. Sprinkle corn with salt water (1 T. salt in 1 C. water), and stir with a corn cob that has been dipped in the salt water. 6. Add pinon or peach nuts for variety. Note: The Hopi nation has very sandy soil. it doesn't cling like many sands but falls away from toasted foods. You may want to experi- ment a bit with the sand from your area. We put parched corn in stews, soups, salads, and we eat it plain. yum yum. Parched beans are often used as a snack. 2. GENERAL EQUIPMENT QUESTIONS C.2.1 [I need some advice on a dehydrator. What should I look for?] from Wendy Milner When looking for a dehydrator, consider volume. How much volume will you be using now, and how much in the near future? Additionally, if you like fruit roll ups, look for a screen with a very fine mesh. This would be in addition to the regular sized screen. The fine mesh is also good for drying herbs. I use a convection oven with dehydrate features. Very convenient since I don't have to pull out another appliance. from srtobin@mmm.com (Steven R. Tobin) I just bought a Harvest Maid, also sold as American Harvest, and a friend has had one for a couple years and really likes it. The main thing is to look for one with a thermostat controlled heater. Don't be suckered into one like the Ronco, that doesn't have a heater. It took me 4 hours to dry a load of apples last night, while the other kind (w/o heater) will take days to do the same job. from Gary Yandle The reason you want a temperature control on a dehydrator is that different kinds of food dry at different temperature. Herbs dry best at about 90 to 100 degrees fahrenheit. Vegetables at about 110 to 120 degrees fahrenheit. Fruit is best dried at 120 to 130 and meat from 135 to 145 degrees fahrenheit. The whole idea is to dry the food quickly so as to preserve as much of the flavor and vitamins as possible without cooking the food. Another must have when buying a dehydrator is look for one that has a fan. Good air circulation is a must for fast drying. Also look for one that has trays that are easy to clean. If the trays have places on them that you cannot get a scrub brush into then you will never be able to get it clean. (Don't let anyone tell you that dehydrating food is a clean operation, cinnamon apples and beef jerky make a big mess). Please take a look at the dehydrator sources/suppliers/more specific details in Specific Equipment Questions. C.2.2 [I've heard you can make a dehydrator yourself. Got any info?] Check out the plans in Specific Equipment Questions. You really are limited only by your own creativity. Take a read below. from Stephen Northcutt Take an old dead fridge, cut holes in the top as vents. Cover holes with 2 layers of screen to keep bugs out. Put 100 watt lightbulb in bottom in ceramic receptacle. You can add additional shelves easily by screwing small woodstock to sides and sliding in net covered frames. from Anne Louise Gockel Also, the newest edition of _Putting Food By_ includes information on building a smoker with a small fire pit, a ditch with stove pipe and a large 50-gal drum (from something like honey!). It's a pretty ingenious system. ----------------------------------------------------------------- D. PICKLING 1. GENERAL QUESTIONS D.1.1 [What do I *really* need to know about pickling?] Pickling food encompasses several techniques, but usually involves equilibrating food in a salt solution, then one either adds an acid (vinegar), or allows the growth of free yeasts and bacteria to make lactic acid by fermentation. If you are trying to pickle food using fermentation, you need to insure that the salt concentration in your crock will support the microbes you need, and you need to control and monitor their growth. Since you are working with a salt and acid, you also want to make sure that you pickle in a non-reactive container (e.g. porcelain, glass). ---- PICKLES AND FERMENTED PRODUCT SAFETY The acidity (pH) of a food is of great significance in determining the type of processing required for safe preservation of a food. In the case of pickled products, the foods preserved are often low-acid foods (cucumbers, zucchini), but their acidity is adjusted to bring the pH into the high-acid range so that may be safely preserved using boiling water bath processing. The most commonly used acid for pickling is vinegar, however some pickle products are produced by encouraging the growth of microorganisms which produce lactic acid from the naturally-occurring carbohydrates in fruits and vegetables. The lactic acid selects for another group of microorganisms which produce acetic acid that gives pickle products their flavor and helps to lower the pH into the range where these vegetables can be safely water bath canned. The acidity of pickling solutions needs to be maintained below pH 4.5 if water bath canning is to be used. For this reason, the amount and strength of the vinegar is critical. I. Types of Pickles A. Brined or fermented: Depends on selection of natural microorganisms which will produce acid. Selection is accomplished by using salt to inhibit unwanted microbes. Fermentation is usually for 3 weeks or more. Color changes from bright green to olive or yellow green and white interior becomes translucent. Examples: sour pickles, sauerkraut. B. Refrigerator dills: are fermented for one week. C. Fresh-pack or quick-process pickles: Cured for several hours or combined immediately with hot vinegar, spices and seasonings. Examples: pickled beets, bread and butter pickles. D. Fruit pickles: Whole or sliced fruit simmered in a spicy, sweet-sour syrup. Examples: spiced peaches, crabapples. E. Relishes: Made from chopped fruits or vegetables which are cooked to desired consistency in a spicy vinegar solution. Examples: horseradish, corn relish. F. Pasteurized Pickles: Prepared pickles are placed in a canner half-filled with warm (120-140 F) water. Add hot water to 1" over jar lids. The water is then heated to 180-185 F and maintained there or 30 minutes. Temperatures over 185 F may cause softening of pickles. USE THIS PROCEDURE ONLY WHEN THE USDA CANNING GUIDELINE RECIPES ARE USED. II. Ingredients A. Vegetables or fruits for pickling 1. Fruits and vegetables should be ripe but firm, and in good condition with no evidence of microbial or insect damage. 2. Cucumbers should have a 1/16" slice removed and discarded from the blossom end. 3. Use unwaxed cucumbers for pickling so brine will penetrate. 4. Discard any cucumbers which "float"--they can make hollow pickles (use for relish). 5. Prepare fruits and vegetables within 24 h of harvest. 6. Cucumbers: need 14 lb for 7 quart canner load, 9 lb per 9 pint canner load. One bushel weighs 48 lb and yields 16-24 quarts (2 lb / quart). Use 1 1/2" for gherkins and 4" for dills. B. Vinegar 1. Vinegar needs to be of sufficient strength to assure that low-acid vegetables will be appropriately acid. The vinegar should be 5 to 6% acetic acid (50 to 60 grain), and should not be diluted except according to an approved recipe. 2. White vinegar is preferred with light colored fruits or vegetables. 3. Do not use homemade vinegar--there is no way to know the strength (% acetic acid). C. Salt 1. Canning or pickling salt should be used--it contains no iodine (which can cause darkening) or anti-caking ingredients (sodium silicate or tricalcium phosphate) (which cause cloudiness of the brine). 2. Salt inhibits certain kinds of microorganisms and in fermented pickle products, it is required to prevent growth of spoilage and pathogenic microorganisms. Salt also draws water out of the cells making the pickled product more firm. Too much salt will cause shriveling. 3. Do not use "sour salt"--it is citric acid and does not have the same inhibitory effect on microbes. 4. Do not use reduced-sodium salt in fermented pickle recipes. Reduced sodium pickles can be made using quick pickle recipes given in the USDA Canning Guidelines. Fresh pack pickles, acidified with vinegar can be prepared with little salt but the flavor and texture will be affected. 5. Salt concentration in brined, fermented products must not be reduced for safety. Do not try to make sauerkraut or fermented pickles by cutting down on the salt. D. Sugar Either white or brown granulated sugar can be used. E. Spices 1. Use fresh, whole spices in cheesecloth bag. 2. Powdered spices cause darkening and clouding. F. Hard Water 1. Hard water minerals may interfere with acid formation and curing in fermented pickles. In addition, hard water may have a pH of 8.0 or higher. 2. Softening hard water: boil water for 15 minutes then allow to stand for 24 hours. Skim off any scum that appears. Pour out of container so sediment is not disturbed. G. "Crisping Agents" These products are not recommended as they may result in a product with a pH which is unsafe. 1. Lime (calcium hydroxide) which is sold as "slakelime", "hydrated lime", "builders lime", or "household lime". When called for in a recipe, it is added to the brine before pickles are soaked. When used, lime is added for 12-24 hours of soaking. It must be removed from pickles by soaking (1 hour) and rinsing three times in fresh water in order to make the pickles safe. The component of calcium hydroxide which firms up the pickles is the calcium--it cross-links the pectins making them insoluble. DO NOT USE: agricultural lime, burnt lime, quick lime--these are not food grade products and are unsafe. 2. Alum (aluminum and potassium sulfates): Use no more than 1/4 tsp of alum per quart of pickling solution. Excess will cause bitterness. Alum may be safely used--it does not improve the firmness of quick-process pickles. 3. Grape leaves: contain substances which inhibit enzymes that make pickles soft. Blossom removal takes care of this problem. 4. Hot process: pickle firmness may be improved by processing the pickles for 30 minutes in water maintained at 180 F. Water must not fall below 180 F--prevents spoilage (pasteurization). Prepared by Susan Brewer/Foods and Nutrition Specialist/Revised, 1992 EHE-696 ---- D.1.2 [What is the process for making dill pickles?] You have two options, depending on time, tastebuds, and ethnic heritage. First option is brine curing, where you scrub small size whole pickling cukes clean; dissolve pickling salt into hot or boiling water to make a brine; pack cukes, spices, and dill seed heads in a very clean crock; pour brine over the cukes; weight everything down with a clean plate; place crock in a cool, dark place; skim yeast scum as it forms for several weeks, adding salt brine as needed. [Check out the Tips 'N Tricks section for a tip to make this job easier.] When done, you either refrigerate or pack your dill pickles into canning jars, waterbath process. BTW, don't even think of taking a vacation during this procedure; uncontrolled pickle crocks are the most disgusting things in food preservation. The second option is to make quick dill pickles by packing vegetable spears/chunks tightly in sterilized jars with dill seed heads, then heat a vinegar, water, salt, sugar, spice brine, then pour the solution into the packed jars. Seal, then waterbath process. Check out some of the cookbooks cited in the back of this FAQ for recipes, and look at a couple of recipes at the back of this section. I have not tried any of these, YMMV. D.1.3 [What makes pickles kosher?] Check out the Real New York Pickle recipe for one poster's opinion. Also tells you what half and full sours are... 2. GENERAL EQUIPMENT QUESTIONS D.2.1 [What does it take to make pickles? Do you need special equipment?] The most specialized piece of equipment that you'll need is a crock, which is just a large, non-reactive, smooth container. You need a big container, because you might as well do a lot of pickles rather than just a few; you need a non-reactive one (see below) because you will be working with salts and vinegar, and you don't want metals in your pickles. You also want a smooth container, because a lot of microbial spoilers will cling to rough edges, making it hard to clean throughly. Other things you'll need: waterbath canner, canning jars and lids, timer, wooden spoons, heavy plates, cheesecloth. One of the most important things for successful pickles is a cool place. The crock shouldn't get above 70 F, otherwise the pickle bacteria/yeast grow too quickly and spoil the pickles. D.2.2 [What's a non-reactive container?] Non-reactive things: ceramic, glass, stoneware, food-grade plastic, wood, porcelain Reactive: copper, zinc, cast iron, brass, aluminum, carbon steel, or galvanized anything 3. TROUBLESHOOTING D.3.1 [I followed this pickle recipe, but they don't look like they do in the store. What happened? Can I still eat them?] ---- PICKLE AND PICKLE PRODUCT PROBLEMS Making home-made pickles is a time consuming and expensive operation. There are a variety of different steps along the road from cucumbers to sweet Gherkins, so there are a number of places where the process can break down. Pickle problems can usually be traced to the method by which the pickles, brine or syrup are prepared: a. Weather and growing conditions (quality of your vegetables). b. Kind of salt used (canning or pickling vs iodized table salt). c. Vinegar (5% acetic acid, or 50 grain). d. Temperature of storage conditions (fermentation). e. Pickling method (fermented, quick-pack). f. Time lapse between gathering and pickling the vegetables. 1. White scum appears during fermentation--the scum is a layer of yeast and/or mold: Safe A. Vegetables are not submerged in brine. B. Pickling container is not sealed. 2. Pickles or sauerkraut is soft or slippery: Unsafe A. Brine is too weak (less than 10-12% salt)--allows growth of organisms which cause texture softening and sliminess. B. Vinegar is too weak (less than 5% acetic acid)--allows growth organisms which cause texture softening and sliminess. C. Temperature during brining was too high (over 75 F). D. Too little brine--all cucumbers must be immersed. E. Salt is unevenly distributed on cabbage. F. Air pockets due to improper "packing" of cabbage allow for growth undesirable microorganisms. G. Failure to remove scum daily on surface of brine. H. Failure to remove the cucumber blossoms--enzymes from the blossom will cause softening. 3. Pickles are hollow: Safe A. Improper curing: weak brine, pickles uncovered during curing, curing stopped short of full fermentation. B. Too much time lapse between gathering and brining (ie. more than 24 hours). C. Cucumbers have grown in an "abnormal" way. D. Temperature too high during fermentation. 4. Shriveled pickles--caused by excessive loss of water from the cucumbers: Safe A. Curing brine is too strong (more than 12% salt, vinegar more than 6% acetic acid). B. Too much time lapse between gathering and brining (ie. more than 24 hours)-- cucumbers are dehydrated. C. Pickling solution which is too "heavy", or contains too much sugar. 5. Pickles or sauerkraut is dark or discolored: Color development due to iron is safe to some extent but not with other metals. A. Using hard water for pickling solution--minerals in the water react with pigments in the cucumbers. Iron in the water is the worst offender. B. Use of brass, iron, copper or zinc utensils during pickle making--they contribute metal ions which react with cucumbers to form dark pigments. C. Use of ground spices will darken pickles. D. Whole spices were left in the pickles after packing. E. Vegetables (cabbage) is unevenly salted. F. Curing temperature is too high. G. Vegetables are making contact with the air--pigments oxidize. H. Use of cider vinegar with light colored vegetables. I. Use of brown sugar with light colored vegetables. 6. Sauerkraut turns pink: Unsafe A. Too much salt (over 2.25%) = yeast growth on surface. B. Uneven distribution of salt = yeast growth on surface. C. Kraut is improperly covered or weighted during fermentation = yeast growth on surface. 7. Moldy pickles or sauerkraut during fermentation: Unsafe A. Fermentation temperature is too high. B. Insufficient lactic acid production (too much salt). C. Failure to keep cloth on top of kraut clean during fermentation (may need to be replaced after skimming). 8. Pickles are strong or bitter tasting: Safe A. Used too much spice. B. Spices cooked too long in the vinegar. C. Vinegar is too strong (more than 6% acetic acid). D. If pickles are too acid increase the sugar, do not decrease the acid. E. Use of "old" or overmature cucumbers with tough, bitter skins. 9. White sediment occurs in the jars: Small amount of sediment normal. If pickles are soft and slippery---Unsafe. A. Yeasts grow on the pickle surface then settle to the bottom--they are harmless, but can be prevented by water bath processing filled jars. B. Use of table salt instead of pickling salt--it contains anti-caking ingredients which settle out. C. Poor temperature control. 10. Pickling liquid in the jars is cloudy: Unsafe A. Pickles are spoiled--discard. B. Hard water minerals may cause clouding. C. Use of table salt instead of pickling salt--it contains anti-caking ingredients which cause clouding. D. Use of unstrained brine (from fermentation) for pickling liquid may cause clouding. 11. Pickles or sauerkraut "spoil": Unsafe A. Use of unsterilized jars. B. Use of ingredients which have lost their strength (vinegar). C. Inaccurate measuring of ingredients. 12. Pickles are "dull" or "faded" in color: Safe A. Use of over-ripe or yellow cucumbers. B. Use of fruits with pale color. C. Overprocessing of beet pickles--pigments are damaged. D. Pickles exposed to excessive light. Prepared by Susan Brewer/Foods and Nutrition Specialist/Revised, 1992 EHE-695 ---- 4. Collection of pickle recipes. Some typical, some odd, most ethnic. YMMV, email the contributor for details. From: Wolfgang RECIPE : Salt-Pickle Vegies I should have submitted this to the FAQ, but I never got around to it. I like these pickles because I don't really like vinegar. Balsamic is fine, but pure white commercial stuff is foul (on my tastebuds). This recipe is the way pickle is made in Transylvania (spelling?). It was given to me by a non net person. You will need : Salt Water Toasted Rye Bread Jars that withstand pressure (I use Pasta Sauce jars) Vegies : (can include) - Gherkin Cucumbers (whole) - Cabbage, sliced. - Carrot (finely sliced) - Raw Green Beans - Cauliflower - Garlic - Sunchokes - DILL, DILL, DILL and more DILL!!!!! (A must) Spices : (can include) - Peppercorn (whole) - Coriander (whole) - Commercial Pickling Spice Directions : For every liter of water, add 40 grams of salt. Boil water and let cool (with lid on). Wash and dry jars. Prepare the vegetables. Place vegies in jar, tightly packed, and sprinkled with spices. Pour salt water over and place a small piece of toasted rye bread on top of vegies. Cap, and leave in a warm, dark place. You might notice bubbles forming and a thick white sediment. This is caused by the yeast fermentation that occurs in the jar. There are a few principles that give this sort of pickle a long shelf life. 1.) No oxygen. Yes, its starts of with oxygen in the headspace, etc, but the yeast fermentation uses that oxygen up. Remember, oxygen causes oxidation, which spoils the pickle. 2.) Salt. It stops many organisms growing, and keeps the vegetables fantastically crisp, and full of flavour. 3.) High Pressure. The yeast converts vegetable sugars into gas, this gas increases the atmospheric pressure, like a carbonated beverage. Not many organisms like high atmospheric pressures. In 3 weeks, you can try your pickle. It will last much longer if you can put a few away. Taste your gherkin first, it will taste like a gherkin you have never had before. The carrot actually tastes like carrot, not a vinegar sandwich. Let me know what you think. [A real New York deli Pickle?] from Kurt Rieder A good deli pickle (Kosher dill to some) is made without vinegar. The process is a lactic acid producing fermentation. You need a crock or wide mouth container, a board or plate, and a weight... like maybe a rock. Scrub the cukes and put them in the crock. For a 5 gal crock layer the following among the cukes: 3 1/3 oz sugar, 3/4 lb fresh dill, 3/4 oz allspice, 3/8 oz mustard seed, 3/8 oz black pepper corns, 1/8 oz bay leaf, 1 head garlic... broken into cloves. Put the board on top and the rock on top of the board. Full the crock with 8% cool salt brine. An 8% brine will contain 3/4 lb salt per gallon brine. Store at 60 - 70 deg F. That's cooler than ambient this time of year in most places. Consider the basement or some other cool place. Every few days use a paper towel or cloth to clean any scum from the surface. Sample a pickle when you have the urge... after a few days. At first they will be half sours. A bit longer, 2-3 weeks, and they will become full sours. Both are often sold in the deli. After they are done, lower the temperature if you can but don't allow to freeze. Most pickles, even sweet gerkins, that you buy in the store are made this way. They keep the brine and recover lactic acid from it. The brined cukes are bottled and covered with cheaper vinegar... and sugar, if sweet ones are wanted. This is why a deli pickle has it over all others. [Kimchee] from: Nicole Okun Herewith, a kimchee recipe: Half a head of Chinese cabbage 1 large daikon 3 Tbsps salt Shred the cabbage and daikon. Place the shredded veggies in a large bowl and mix in the salt with your hands. Cover with cold water. Cover the bowl with a towel, and let it sit overnight. In another bowl, mix together 1" ginger root, minced 5 cloves garlic, minced dried hot pepper, crumbled, to taste Take the cabbage and daikon out of the brine with a slotted spoon or one of those wire Chinese things, and mix together with the spices. Put the kimchee in a large jar or bowl (I use a gallon glass jar that gets about half-filled by this) and pour enough of the brine over to cover by about 2 inches. Cover with a cloth (I just set the lid of the jar on it without screwing it closed at all) and let the kimchee mature for about a week. Start tasting it after four days. When you like the taste, transfer to smaller jars and refrigerate. [Zucchini relish--10 cups of grated zucchini condensed to 6-8 pints!] From: calhoun@gorge.net (Dave Calhoun) Subject: Zucchini Relish About 6 months ago there was a great discussion about food made from zucchini and I promised to post my grandmothers zucchini relish recipe. Here it finally is. I love it and hope you do also. Ingredients: 10 cups ground zucchini 4 cups ground onions 5 tablespoons pure granulated salt 2 1/4 cups white vinegar 4 1/2 cups sugar 1 tablespoon each: Nutmeg, dry mustard, turmeric & cornstarch 1/2 teaspoon pepper 2 teaspoons celery salt 1 each of sweet green & red peppers, chopped fine Instructions: put first 3 ingredients in large bowl and mix well. Let stand overnight. Drain and rinse in cold water; drain again & put in large kettle with remaining ingredients. Bring to boil & simmer, uncovered, stirring occasionally for 30 minutes or until desired consistency. Pour into 6 or 8 hot sterilized pint jars leaving 1/2 inch headspace & seal. Process 15 minutes in boiling water bath. There you have it straight from my grandma. I love this stuff and a burger just isn't right without it. Let me know if you try it and like it. -------------------------------------------------------------------- (end of part 2)