How long after opening can you eat homemade pickle?
Unlike other home-canned goods, homemade pickles have a relatively short shelf life.The high acid content of pickles makes them safe for canning, allowing you to put up some of the harvest later.The seal on the jar, the smell, and the consistency of the pickle are indicators that your pickles are still good to eat.
For the best results in terms of texture and firmness, eat your canned pickles within six months of canning.It's a good idea to store your pickles in a cool, dry place.Most fresh canned pickle recipes state not to eat the pickles for a certain amount of time after canning.If you want to enjoy them, you should finish them before a year is up, as they don't get better with age.
For the best results in the longevity of your canned goods, it is important to remember some simple storage basics.There is a cool area where canned pickles can be kept out of the light.Store them in a cold room, basement or cellar to prolong their shelf life.Quality can be adversely affected by improper storage, which can turn your pickles quite soft.
Proper water-bath canning procedures, as well as a tested recipe, should be followed when canning your pickles.The open-kettle method of processing is no longer recommended by the U.S. Department of Agriculture.If you plan on pasteurization to process your jars, make sure your temperature remains constant throughout the process by using a kitchen thermometer.
Toxic botulism growth is rare because of the acid content in the pickles.There are other issues that can signal a problem.It is not a good idea to eat any pickles that is slippery.If your canning lid has become loose and there is no seal, you should discard the pickles as well as the jar.When in doubt, throw it out.