[Sca-cooks] Pickling turnips

[kingstaste at mindspring.com]

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

-----Original Message-----
From: sca-cooks-bounces+kingstaste=mindspring.com at ansteorra.org
[mailto:sca-cooks-bounces+kingstaste=mindspring.com at ansteorra.org]On
Behalf Of RUTH EARLAND
Sent: Wednesday, June 15, 2005 1:10 PM
To: sca-cooks at ansteorra.org
Subject: [Sca-cooks] Pickling turnips


There are 2 reasons some sources advise against pickling turnips.

One is that they grow underground and are very likely to harbor pathgenic
bacteria. Sure, you're going to peel them, but you also have to be really
sure there are no cracks in the vegetables. It isn't unusual to buy pickled
turnips in an Asian or Middle Eastern market and bring them home only to
find that they've gone off.

The second is that as a low acidity vegetable, they need to be canned under
pressure.

Berelinde


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