PROCESS

NOTES

Sliced vegetable

Prepare vegetables as shown in Diagram 3.13.

Mix ¬ salt
Mix ¬ water
Mix ¬ sugar
Mix ¬ vinegar
Mix ¬ spices

Prepare a brine containing some or all of the ingredients according to the type of product required (Table 1) and to taste (e.g. in the choice of spices, amount of sugar etc.). Heat to 80-90° C.

Fill/seal ¬ jars + lids

Jars and lids sterilised by boiling in water for minimum of 10 min. Hot fill brine onto vegetables in jars while jars are hot to prevent breakage. Small lid sealers available (Fig. 11).

Pasteurise

Heat filled jars in boiling water for 10-20 min., depending on the type of vegetable used and the size of the jar.

Cool

Cool in air or more rapidly in a jar cooler (Fig. 8).