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Low-temperature Pasteurization Treatment

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: LOW-TEMPERATURE PASTEURIZATION TREATMENT
 Categories: Canning, Preserves, Pickles
      Yield: 1 Text
 
 
  The following treatment results in a better product texture but must
  be carefully managed to avoid possible spoilage. Place jars in a
  canner filled half way with warm (120 degree to 140 degree F) water.
  Then, add hot water to a level 1 inch above jars. Heat the water
  enough to maintain 180 degree to 185 degree F water temperature for
  30 minutes. Check with a candy or jelly thermometer to be certain
  that the water temperature is at least 180 degrees F during the
  entire 30 minutes. Temperatures higher than 185 degrees F may cause
  unnecessary softening of pickles. Caution: Use only when recipe
  indicates.
  
  ======================================================= === * USDA
  Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
  format courtesy of Karen Mintzias
 
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