What's The Difference Between Canning and Pickling? - Great Lakes Pickling Company (2024)

FAQs

What's The Difference Between Canning and Pickling? - Great Lakes Pickling Company? ›

Unlike canned vegetables, which are cooked and often rubbery and soft and might last a year or more in a jar, our pickling pouches create a product that's full of flavor with that “crisp snap” that every pickler loves. You can expect to get 3 to 4 weeks of pickled goodness from each recipe you try.

The main difference between canning and pickling is the brine. Pickles are canned most of the time so they will last for a long period. You can pickle almost anything, even some meats, but the classic items are cucumbers. You can also pickle but not can, but these need to be held in the refrigerator and used quickly.

The pickling process is carried out in one of two ways. One method is through anaerobic fermentation in a brine that creates lactic acid. The other method is marinating and storing it in an acid solution, usually vinegar (acetic acid).

Canning, the process of placing foods in jars or cans and heating properly to a specified temperature, is a way to preserve many different foods. The high heat destroys microorganisms and inactivates enzymes to preserve the safety and quality of the food.

Refrigerator pickles, or quick pickles. These guys aren't shelf-stable (meaning that they need to stay chilled in the refrigerator rather than at room temperature), and they won't last as long as canned pickles, but then again they don't need to because they are so delicious, crisp, and versatile.

There are two home canning methods: water bath canning and pressure canning. Understanding the components and difference between the two processes will help you choose the best method for food preservation at home.

A: Pickling salt is a very pure form of salt. A meat cure contains sodium nitrate (like . 05%), sodium nitrite(also . 05%) and salt.

Any basic vinegar is game — white vinegar, apple cider, white wine, and rice vinegar all work well. You can use these vinegars alone or in combination. Steer clear of aged or concentrated vinegars like balsamic or malt vinegar for pickling.

Apple cider vinegar made from fermented apple juice is a good choice for many pickles. It has a mellow, fruity flavor that blends well with spices. But it will darken most vegetables and fruits. Cider vinegar may be substituted for white vinegar of the same acidity.

Pickling can preserve perishable foods for months, or in some cases years.

What method is not recommended for canning? ›

Open-kettle canning and the processing of freshly filled jars in conventional ovens, microwave ovens, and dishwashers are not recommended, because these practices do not prevent all risks of spoilage.

It's the acidity of these foods—in addition to time in a boiling water bath—that helps preserve them safely without the use of high pressure. If it's your first time canning, start with the boiling water bath method!

Fermenting garden veggies is an easy and delicious alternative to canning. Stoneware crocks and lids are ideal for turning cucumbers and cabbage into pickles and sauerkraut. The Kilner Jar is another option for fermenting vegetables by simply adding water and salt.

Add a Source of Tannin

Tannins work against softening enzymes and help keep pickles crunchier. They can be found in various sources, such as grape leaves, oak leaves, raspberry leaves, black tea, etc. Add some directly to your jars!

Label and date your jars and store them in a clean, cool, dark, and dry place such as a pantry, cabinet, or basem*nt. Don't store in a warm spot! To allow pickles to mellow and develop a delicious flavor, wait at least 3 weeks before eating! Keep in mind that pickles may be ready to enjoy earlier.

Fermenting might take weeks, after which refrigeration slows the process and keeps the pickles crisp.

By carefully selecting, preparing, and brining vegetables, you've set the stage for a new culinary creation. With a little patience and a lot of flavor, your vegetables will mature in our Ball^® Mason Jars so the flavors deepen.

If you don't have a canner or a steam canner, you can still can pickles! You'll need a deep stock pot, big enough for the jars and an extra 4 inches of space above them for boiling water.

Having air-tight lids and sturdy glass containers makes it the perfect choice to store small proportions of any pickle. While regular mouthed jars may be ideal for small servings, some people find them unfit to store larger quantities of preparations.