Canning, Freezing, Storing Garden Produce

Fermentation

Preservation of food by controlling the acid content can be achieved in two ways. One is to naturally ferment the food—turning cabbage into sauerkraut. The other is to add an organic acid to the food to reduce the pH—adding vinegar to cucumbers to make pickles. Some foods such as berries and fruits naturally contain enough organic acids so their pH is below 4.6, and preservation of these foods requires only a boiling water bath heat treatment or freezing.

In a natural fermentation, lactic acid bacteria convert fermentable carbohydrates in the food to lactic acid. In this way the pH is reduced and most bacterial growth inhibited. When cabbage is fermented to sauerkraut, the cabbage’s pH is reduced from pH 6.8 during the fermentation to less than 3.5. Cucumbers can also be fermented to pickles by a similar process; however, most pickles are made by direct acidification of the cucumbers.

Direct acidification, that is, adding vinegar which contains 4 to 5 percent acetic acid, is the most common method of making cucumber pickles in the United States. It is easier, quicker, and foolproof. Often the natural fermentation will go astray. Other undesirable microbes may grow, bringing unwanted changes in the food: spoiling rather than preserving. Other foods made by fermentation include wine.

Regardless of the method used to control the pH of food, to successfully preserve food by this method it is absolutely essential to heat-process or freeze to prevent spoilage by yeasts and molds. An example of spoilage in cucumber pickles not heat-treated after acidification is the development of cloudiness and bubbling. This 



common spoilage is caused by microbes that would be destroyed by heat processing.