let's talk about pasteurization...
when is pasteurization an acceptable treatment?
I just did the Bread 'n Butter jalapenos (aka Cowboy Candy), using the recipe Carol had doctored. She called for 10 minutes at 180 degrees... real pain to keep it at that temp. But I'm hoping I didn't overcook.
In a current thread, tracydr was doing a small batch of okra. She packed the raw okra in the jar and poured hot brine over it ... I'm not sure if she refrigerated it or if she processed. Would this be an appropriate use for pasteurization. Or would the raw pack need true BWB?
gives instructions for fermented and pickled foods ... I understand the fermented part, but would 'pickled foods' mean the cukes had to be heated in the brine before packing? Or would 30 minutes at 180-185 be sufficient for raw pack?
I am now looking for other recipes calling for pasteurization, but would appreciate insights from the gurus here.