Starting a Vegetable Pickling Business
Because of oversupply, vegetables and fruits in season often wilt and spoil in our markets. The producers are forced to sell cheap and get only a small profit. By processing and preserving abundant, in season fruits and vegetables, people can sell these at much higher prices during the off-season. Preservation makes vegetables and fruits more palatable.Microorganisms are always on vegetable. Home canning prevents the growth of those that cause spoilage and illness. When the acidity of a canned food is high, harmful bacteria such as Clostridium botulinum can't grow. That't why pickling (adding acid) prevents spoilage.
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