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Non-Cattle Specific Topics
Recipes & Cooking
Low Temp Pasteurization Canning
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<blockquote data-quote="Jogeephus" data-source="post: 1252462" data-attributes="member: 4362"><p>Made some zucchini pickles yesterday using this method. Tested them this morning and they have a nice crunch to them about the same crunch as before they were processed. I'll keep tinkering with this method and see how they keep. If it works good I'll be able to can more jars using some modified pasteurization equipment. </p><p></p><p><img src="https://scontent-atl.xx.fbcdn.net/hphotos-xaf1/v/t1.0-9/17638_692957364143586_5022520150262680200_n.jpg?oh=b32d737f519b76a22c896f46dfd242cf&oe=560942AE" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p></blockquote><p></p>
[QUOTE="Jogeephus, post: 1252462, member: 4362"] Made some zucchini pickles yesterday using this method. Tested them this morning and they have a nice crunch to them about the same crunch as before they were processed. I'll keep tinkering with this method and see how they keep. If it works good I'll be able to can more jars using some modified pasteurization equipment. [img]https://scontent-atl.xx.fbcdn.net/hphotos-xaf1/v/t1.0-9/17638_692957364143586_5022520150262680200_n.jpg?oh=b32d737f519b76a22c896f46dfd242cf&oe=560942AE[/img] [/QUOTE]
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