[Sca-cooks] Re: Pickling Turnips (long and slightly evasive)

[RUTH EARLAND]

Christianna wrote:
>
> I have a hard time understanding the bit about underground pathogens, 
> since
> pickled beet roots are a long-standing tradition.  Beets are likewise a
> low-acidity vegetable, thus the pickling liquids being acidic.  What 
> sources
> are we talking about?  Modern canning recommendations?
> Just curious,
> Christianna

Please excuse my incomplete response.

The statements I made were based on modern canning recommendations and apply 
to canned unpickled vegetables.

Botulism is the big culprit. The excrement of the botulism toxin is one of 
the most lethal compounds known to man, and cooking the canned food after 
the toxin is present does not make it less harmful. The bacteria responsible 
resides in the ground and, in a normal aerobic environment, lives its life 
in peaceful anomynity. When it attempts to survive in an anaerobic 
environment, such as olive oil or canned food, it produces the botulism 
toxin. That, by the way, is why you should never steep herbs or garlic in 
cold olive oil. Vinegar is safe, but see below.

The acidity of the pickling solution is of critical importance here. If you 
are canning turnips in an acidic solution, like beets, if the acidity was 
sufficient, the chances of contaminated pickles would be slight.

Often, though, turnips are pickled in a less acidic solution than beets, so 
care must be taken to be sure the pickles are safe. Compost is often not 
particularly acidic, so I would be cautious. Sugar and salt do retard the 
growth of bacteria, but not as effectively as vinegar.

The integrity of the vegetable or fruit is also an issue. If the skin is 
broken, the interior of the vegetable has been exposed to pathogens. Which 
is why preserving instructions, modern or period, often call for peeled, 
unblemished (and often cooked) fruit/vegetables.

According to the canning recommendations of my aunt, who might not be THE 
authority on unusual pickles, but used to can everything that wasn't still 
breathing, low acidity fruits and vegetables, anything containing animal 
protein (she canned spaghetti sauce with meat), or anything she wasn't sure 
of should be canned under pressure in a pressure cooker.

If you've been canning pickled turnips successfully for years, there's no 
reason to think your process is wrong. I've never canned anything besides 
grape jelly, dill pickles, and bread and butter pickles, so I admit I'm no 
authority on the process at all.

Having said that, there are 3 canning methods that I know: cold pack 
(uncooked food, no pressure), hot pack (cooked food, no pressure), pressure 
(self-explanatory).

I do not offer any opinion on which is the correct method to use. I simply 
encourage you to read up on canning before deciding which is best for the 
food you want to can.

Out of curiosity, has anyone ever tasted the contents of a bulging can or 
one that has bubbled or squirted on opening? (I really hope the answer to 
this is 'no')

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