*  Exported from  MasterCook  *

                 LOW-TEMPERATURE PASTEURIZATION TREATMENT

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  The following treatment results in a better product
  texture but must be carefully managed to avoid
  possible spoilage. Place jars in a canner filled half
  way with warm (120 degree to 140 degree F) water.
  Then, add hot water to a level 1 inch above jars. Heat
  the water enough to maintain 180 degree to 185 degree
  F water temperature for 30 minutes. Check with a candy
  or jelly thermometer to be certain that the water
  temperature is at least 180 degrees F during the
  entire 30 minutes. Temperatures higher than 185
  degrees F may cause unnecessary softening of pickles.
  Caution: Use only when recipe indicates.
  
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
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