Pickling

Tia Habeck, Christopher Daniel Vomastic, Mitchell Francois

History

Pickling began 4000 years ago using cucumbers native to India. It is called "achar" in northern India. This was used as a way to preserve food for out-of-season use and for long journeys, especially by sea. Salt pork and salt beef were common staples for sailors before the days of steam engines. Although the process was invented to preserve foods, pickles are also made and eaten because people enjoy the resulting flavors. Pickling may also improve the nutritional value of food by introducing B vitamins produced by bacteria
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Materials

1 large pot,1 Canner,Pint canning jars,Large spoons and ladles,Jar grabber,Lids,Rings,Lid lifter, and Jar funnel

Disadvantages

all the nutrients are destroyed and the food taste is not the same