0_Wizard
Pickling is a preserving process I like to use
Pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar.
chosen_Pickling_0
Pickling
chosen_topic_0_Pickling
Pickling
Pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar. The resulting food is called a "pickle", or, to prevent ambiguity, prefaced with the adjective "pickled". The pickling procedure will typically affect the food's texture and flavor. In East Asia, vinaigrette (vegetable oil and vinegar) is also used as a pickling medium. Foods that are pickled include meats, fruits, eggs, and vegetables. Another distinguishing characteristic is a pH of 4.6 or lower, which is sufficient to kill most bacteria. Pickling can preserve perishable foods for months.
Food preservation
Food preservation is to prevent the growth of microorganisms (such as yeasts), or other microorganisms (although some methods work by introducing benign bacteria or fungi to the food), as well as slowing the oxidation of fats that cause rancidity. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. Many processes designed to preserve food involve more than one food preservation method. Preserving fruit by turning it into jam, for example, involves boiling (to reduce the fruit’s moisture content and to kill bacteria, etc.
Pickling (metal)
Pickling is a metal surface treatment used to remove impurities, such as stains, inorganic contaminants, rust or scale from ferrous metals, copper, precious metals and aluminum alloys. A solution called "pickle liquor", which usually contains acid, is used to remove the surface impurities. It is commonly used to descale or clean steel in various steelmaking processes. Metal surfaces can contain impurities that may affect usage of the product or further processing like plating with metal or painting. Various chemical solutions are usually used to clean these impurities. Strong acids, such as hydrochloric acid and sulfuric acid are common, but different applications use also various other acids.
Eco pickled surface
Eco pickled surface (EPS) is a process applied to hot rolled sheet steel to remove all surface oxides (mill scale) and clean the steel surface. Steel which has undergone the EPS process acquires a high degree of resistance to subsequent development of surface oxide (rust), so long as it does not come into direct contact with moisture. EPS was developed by The Material Works, Ltd., which has filed several patent applications covering the process. It is primarily intended to be a replacement of the familiar acid pickling process wherein steel strip is immersed in solutions of hydrochloric and sulfuric acids to chemically remove oxides.
Preservative
A preservative is a substance or a chemical that is added to products such as food, beverages, pharmaceutical drugs, paints, biological samples, cosmetics, wood, and many other products to prevent decomposition by microbial growth or by undesirable chemical changes. In general, preservation is implemented in two modes, chemical and physical. Chemical preservation entails adding chemical compounds to the product. Physical preservation entails processes such as refrigeration or drying. Preservative food additives reduce the risk of foodborne infections, decrease microbial spoilage, and preserve fresh attributes and nutritional quality.
Hydrochloric acid
Hydrochloric acid is a corrosive, strong mineral acid with many industrial uses. A colorless, highly pungent solution of hydrogen chloride (HCl) in water, when it reacts with an organic base it forms a hydrochloride salt. Hydrochloric acid was discovered by the alchemist Jabir ibn Hayyan around the year 800 AD. Hydrochloric acid was historically called acidum salis, muriatic acid, and spirits of salt because it was produced from rock salt and "green vitriol" (Iron(II) sulfate) (by Basilius Valentinus in the 15th century) and later from the chemically similar common salt and sulfuric acid (by Johann Rudolph Glauber in the 17th century).
Hydrochloric acid regeneration
Hydrochloric acid regeneration or HCl regeneration refers to a chemical process for the reclamation of bound and unbound HCl from metal chloride solutions such as hydrochloric acid. The commercially most relevant field of application for HCl regeneration processes is the recovery of HCl from waste pickle liquors from carbon-steel pickling lines. Other applications include the production of metal oxides such as, but not limited, to AlO and MgO, as well as rare-earth oxides, by pyrohydrolysis of aqueous metal chloride or rare-earth chloride solutions. A number of different process routes are available.
1_Apprentice
I do like pickles.  When did pickling start?
0_Wizard
Not sure? But pickling unlike canning does not require the food be sterile
Unlike the canning process, pickling (which includes fermentation) does not require that the food be completely sterile before it is sealed.
chosen_Pickling_0
Pickling
chosen_topic_0_Pickling
Pickling
Pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar. The resulting food is called a "pickle", or, to prevent ambiguity, prefaced with the adjective "pickled". The pickling procedure will typically affect the food's texture and flavor. In East Asia, vinaigrette (vegetable oil and vinegar) is also used as a pickling medium. Foods that are pickled include meats, fruits, eggs, and vegetables. Another distinguishing characteristic is a pH of 4.6 or lower, which is sufficient to kill most bacteria. Pickling can preserve perishable foods for months.
Food preservation
Food preservation is to prevent the growth of microorganisms (such as yeasts), or other microorganisms (although some methods work by introducing benign bacteria or fungi to the food), as well as slowing the oxidation of fats that cause rancidity. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. Many processes designed to preserve food involve more than one food preservation method. Preserving fruit by turning it into jam, for example, involves boiling (to reduce the fruit’s moisture content and to kill bacteria, etc.
Elizabeth Canning
Elizabeth Canning (married name Treat; 17 September 1734 – June 1773) was an English maidservant who claimed to have been kidnapped and held against her will in a hayloft for almost a month. She ultimately became central to one of the most famous English criminal mysteries of the 18th century. She disappeared on 1 January 1753, before returning almost a month later to her mother's home in Aldermanbury in the City of London, emaciated and in a "deplorable condition". After being questioned by concerned friends and neighbours she was interviewed by the local alderman, who then issued an arrest warrant for Susannah Wells, the woman who occupied the house in which Canning was supposed to have been held.
Pickling (metal)
Pickling is a metal surface treatment used to remove impurities, such as stains, inorganic contaminants, rust or scale from ferrous metals, copper, precious metals and aluminum alloys. A solution called "pickle liquor", which usually contains acid, is used to remove the surface impurities. It is commonly used to descale or clean steel in various steelmaking processes. Metal surfaces can contain impurities that may affect usage of the product or further processing like plating with metal or painting. Various chemical solutions are usually used to clean these impurities. Strong acids, such as hydrochloric acid and sulfuric acid are common, but different applications use also various other acids.
George Canning
George Canning, (11 April 17708 August 1827) was a British statesman and Tory politician who served in various senior cabinet positions under numerous Prime Ministers, before himself serving as Prime Minister for the final four months of his life. The son of an actress and a failed businessman and lawyer, Canning was supported financially by his uncle, Stratford Canning, which allowed him to attend Eton College and Christ Church, Oxford. Canning entered politics in 1793 and rose rapidly. He was Paymaster of the Forces (1800–01) and Treasurer of the Navy (1804–06) under William Pitt the Younger.
Canning
Canning is a method of preserving food in which the food contents are processed and sealed in an airtight container. Canning provides a shelf life typically ranging from one to five years, although under specific circumstances it can be much longer. A freeze-dried canned product, such as canned dried lentils, could last as long as 30 years in an edible state. In 1974, samples of canned food from the wreck of the "Bertrand", a steamboat that sank in the Missouri River in 1865, were tested by the National Food Processors Association. Although appearance, smell and vitamin content had deteriorated, there was no trace of microbial growth and the 109-year-old food was determined to be still safe to eat.
Brining
In food processing, brining is treating of food with brine, a mixture of water and salt used to preserve or season the food. Brining can be applied to vegetables, cheeses and fruit in a process known as pickling. Meat and fish are steeped in brine for shorter periods of time, as a form of marination, enhancing its tenderness and flavor, or to enhance shelf period. Depending on desired effects, clear brine may be flavored with spices, caramel, vinegar. Pickled vegetables are immersed in brine, vinegar or vinaigrette for extended periods of time, where they undergo anaerobic fermentation which affects their texture and flavor.
1_Apprentice
So you just toss it in some brine and you are all done?