Productivity Improvements Through Recovery of Pickle Liquors with the APU Process

Total Page:16

File Type:pdf, Size:1020Kb

Productivity Improvements Through Recovery of Pickle Liquors with the APU Process Continuous recovery of pickle liquors saves acid and reduces waste treatment expense as well as providing a means of decreasing pickling times and ellml- nating downtimes for bath replacement and tank clean out. Reductions In ener- gy consumption and fume emissions are also possible. Productivity improvements through recovery of pickle liquors with the APU process Craig J. Brown, Executive Vice President, Eco-Tec Ltd., Pickering, Ont., Canada I Reprinted from IRON AND STEEL ENGINEER 0 Copyright, Association of Iron and Steel Engineers Continuous recovery of pickle liquors saves acid and reduces waste treatment expense as well as providing a means of decreasing pickling times and ellmi- nating downtimes for bath replacement and tank clean out. Reductions in ener- gy consumptlon and fume emissions are also possible. Productivity improvements through recovery of pickle liquors with the APU process Craig J. Brown, Executive Vice President, Eco-Tec Ltd., Pickering, Ont., Canada PICKLING is the chemical removal of surface oxides or ing metallic salts of those acids. The process is reversible, in scale from steel by immersion in an aqueous acid solution. that the acid can be readily desorbed from the resin with While wide variations are possible in the type, strength and water. It is thus possible, by alternately passing contaminat- temperature of the acid solutions used, sulfuric and hydro- ed acid and water through a bed of this resin, to separate the chloric acids are the most common pickling acids for carbon free acid from the metal. steel. Mixtures of nitric and hydrofluoric acids are generally Unfortunately, only small volumes of solution can be pro- used for stainless steel. cessed each cycle. The difficult part of the process is finding Pickle liquors become contaminated with dissolved met- a way to efficiently elute purified acid from the resin without als through use. As the metal concentration increases, the contaminating it with the impure feed acid and without ex- free acid concentration decreases and pickling efficiency cessively diluting it. drops. Additions of fresh concentrated acid are made from A novel ion exchange technique called Recoflo, which has time to time to rejuvenate the bath but eventually it be- been extensively used for recovery of metals from metal fin- comes spent and must be discarded. Pickling speed varies ishing wastewater,2 has proven ideal for this application. continually throughout the life of the bath and it is difficult Through the use of short resin beds, fine mesh resins, coun- to avoid either under or over-pickling. terflow regeneration and various other features, the Recoflo While most pickle acids are relatively inexpensive, the in- technique provides the necessary tool with which to achieve direct costs associated with pickling go well beyond the cost the required separation efficiency. The resulting system is of the acid consumed. Some of these indirect costs include: called an acid purification unit or APU. There are two steps in the basic APU process-the up- Labor to make up fresh acid. stroke and downstroke (Fig. 1).During the upstroke, con- Labor for removal and disposal of spent acid. taminated acid is pumped into the bottom of the resin bed. Cost of neutralizing chemicals. Acid is sorbed by the resin particles and the remaining de- Ultimate disposal of resulting solid waste. acidified metallic salt solution, called the by-product, is col- Reduction in productivity resulting from the inhibit- lected from the top of the bed. Next, during the downstroke, ing action of dissolved metals. Lost production time that occurs while spent acid is removed and replaced. Flg. 1 - APU operating cycle. Quality control problems due to over and under-pick- ling as bath composition changes. UPSTROKE Recovery of spent pickle liquors can potentially reduce METALLIC SALT WATER BYPRODUCT (WASTE) many of these costs. I Various techniques have been employed to recover waste 4 pickle liquors. These systems are based on a variety of unit operations including evaporation, crystallization, roasting and solvent extraction. Unfortunately, most are expensive and generally not suitable for any but the largest and most technically sophisticated operations. water A simple, low cost unit, called the acid purification unit reservoir (APU), was introduced in 1978 in North America for recov- ering spent mineral acids. Since that time, several hundred of these systems have been installed around the world, pri- marily in metal finishing applications such as sulfuric acid DOWNSTROKE aluminum anodizing, sulfuric/peroxide brass and copper et- SPENT ACID chants and various aluminum, brass, copper and nickel et- I m chants employing nitric acid.l I Recovery of pickle liquors with the APU has recently at- tracted considerable attention in the steel industry and a large number of units have been installed over the past cou- ple of years for this application. The APU process water PURIFIED Operating principle - Certain ion exchange resins have ACID PRODUCT the ability to sorb strong acids from solution, while exclud- January 1990 Iron and Steel Engineer 55 water is pumped into the top of the bed, desorbing the puri- fied acid from the resin so that a purified acid product is 1 F I collected from the bottom of the bed. The total cycle typical- ly takes approximately 5 min to complete and continuously repeats itself. Equipment and layout - The heart of the APU is the res- in bed which is typically 30 to 60 cm (12 to 24 in.) in height, depending on the application. Scale-up is accomplished by increasing the diameter of the bed. Units are constructed in a range of capacities. Small units with bed diameters from 15 to 50 cm (6 to 20 in.) utilize hy- dropneumatic reservoirs to pump the feed acid and elution water through the resin bed. Larger units, up to 180 cm (72 in.), utilize electronic measurement of flows and are I I equipped with external holding tanks and pumps. I I A typical unit equipped with a 107-cm (42-in.) dia bed is )WASTE shown in Fig. 2. This particular unit will process 8760 litres (2310 gal)/hr of stainless steel pickle liquor. Fig. 3 - Typical APU installation configuration. Because of its compact size, the unit can be shipped fully assembled and pretested so that installation and start-up costs are minimal. The basic mechanics of the system are Typical results for steel and stainless steel pickling are simple. Consequently, reliability is high and maintenance shown in Table I and 11. costs are low. Removal of suspended solids from the acid prior to pro- For most pickling applications, the system is operated in a cessing is essential. Depending on the nature of the solids bypass arrangement directly on the pickling tank (Fig. 3). and the acid solution, a variety of filters have been em- Operation in this manner maintains the tank at a consistent, ployed. Excellent success has been achieved utilizing a depth low level of metal contamination. Through regular bath filter similar to the multimedia sand filter employed in water analysis and acid makeup, the acid concentration can also be treatment facilities. held at a constant value. In this way, the pickling process can be optimized. Sulfuric acid pickling Contaminated acid flows through a filter directly to the Sulfuric acid is usually limited to batch pickling operations, unit. The acid is retained in the unit and the metal-bearing although there are still some continuous sulfuric pickling by-product or waste stream exits from the unit. The waste lines in operation. stream flows from the unit on a near continuous basis To achieve satisfactory pickling rates it is necessary to op- throughout the day. For the plant waste treatment system, a erate sulfuric acid pickle baths hot. This does not present a small continuous flow such as this is much easier to handle problem for the APU since the resins are stable up to 100°C. than the large instantaneous load that is normally generated Systems have been in continuous service at 80°C in excess of when a whole bath is dumped. four years with no significant drop in performance. Water is used to elute the acid from the unit and this acid Appreciable improvements can be achieved in terms of product flows directly back to the process tank. Regular ad- improved productivity, acid savings and pollution abate- ditions of concentrated makeup acid are required to replace ment with the APU. acid neutralized through metal dissolution. Where several process tanks are in use, the system may be Productivity improvements - Generally, at least 10% used on all tanks continuously or in rotation. sulfuric acid must be maintained in the pickling bath to in- As a rule of thumb, it is possible to easily remove close to sure minimum pickling rates. The acid becomes spent when 60% of the metal from the acid in one pass and recover ap- the dissolved iron level reaches 6 to 8% by weight. At higher proximately 90% of the free acid. Although it is usually feasi- levels, the sulfate will crystallize out of solution. Care must ble to achieve a 90% separation by adjusting operating condi- be taken to not allow either the free acid level to get too high tions, production of high purity acid is usually not necessary. or the bath temperature too low, as this will depress the solu- bility of the ferrous sulfate and cause crystallization. The TABLE I Acid recovery Flg. 2 - Typical APU. Concentrations Pickling Feed, Product By-product, application Component g/iitre g/iltre g/iitre Sulfuric acld H2SOs 150 137 9.9 Fe 50 14.3 29.9 Hydrochloric acid HCI 140 142 10.3 Fe 45.6 33.5 20.4 TABLE I1 Typical APU field results: stalnless steel plckllng Composition Fe, gl Free HF, Free HN03, Relative APU stream litre Normal Normal flow rate Feed 27.0 0.83 1.59 1.00 Product 3.0 0.65 1.51 1.00 Bv-Droduct 20.0 0.15 0.08 1.20 56 iron and Steel Engineer January 1990 sulfate crystals tend to clog transfer pipes and pumps, inter- dragout is neglected, the amount of 93% sulfuric acid re- fering with bath replacement schedules.
Recommended publications
  • Spiced and Pickled Seafoods
    Spiced and Pickled Seafoods Pickling with vinegar and spices is an ancient and easy method of preserving seafood. Commercial processors pickle only a few seafood species, but you can pickle almost any seafood at home. Store pickled seafood in the refrigerator at 32-38°F. Use pickled seafoods within 4-6 weeks for best flavor. Refrigerate seafood during all stages of the pickling process. Ingredients and Equipment Use high-quality seafood. Avoid hard water, especially water high in iron, calcium or magnesium. Hard water can cause off-colors and flavors. Use distilled white vinegar containing at least 4½% acetic acid (45 grains) to inhibit bacterial growth. Pure granulated salt (sack salt) is best for pickling, but you can use table salt. Salt high in calcium and magnesium can cause off-colors and flavors. Suitable containers for pickling seafood include large crocks or heavy glass, enamel or plastic containers. Metal containers may cause discoloration of the pickled seafood. Pack pickled seafood in clean glass jars after the pickling process is complete. Cover the seafood with pickling sauce and close the jar lids tightly. Herring Clean herring thoroughly, cut off head, and trim off belly-flesh to the vent. Wash fish, drain, and pack loosely in a large container. Prepare a brine from 2 cups salt, 2 pints vinegar, and 2 pints water. Cover the fish with brine and store in the refrigerator. Leave the fish in the brine until the salt has "struck through," but before the skin starts to wrinkle or lose color. The length of the cure depends upon your judgment, and varies with the temperature, freshness and size of the fish.
    [Show full text]
  • Steel Pickling: a Profile
    December 1993 Steel Pickling: A Profile Draft Report Prepared for John Robson U.S. Environmental Protection Agency Office of Air Quality Planning and Standards Cost and Economic Impact Section Research Triangle Park, NC 27711 EPA Contract Number 68-D1-0143 RTI Project Number 35U-5681-58 DR EPA Contract Number RTI Project Number 68-D1-0143 35U-5681-58 DR Steel Pickling: A Profile Draft Report December 1993 Prepared for John Robson U.S. Environmental Protection Agency Office of Air Quality Planning and Standards Cost and Economic Impact Section Research Triangle Park, NC 27711 Prepared by Tyler J. Fox Craig D. Randall David H. Gross Center for Economics Research Research Triangle Institute Research Triangle Park, NC 27709 TABLE OF CONTENTS Section Page 1 Introduction .................. 1-1 2 The Supply Side of the Industry ......... 2-1 2.1 Steel Production .............. 2-1 2.2 Steel Pickling .............. 2-3 2.2.1 Hydrochloric Acid Pickling ..... 2-5 2.2.1.1 Continuous Pickling .... 2-8 2.2.1.1.1 Coils ...... 2-8 2.2.1.1.2 Tube, Rod, and Wire ...... 2-9 2.2.1.2 Push-Pull Pickling ..... 2-10 2.2.1.3 Batch Pickling ....... 2-11 2.2.1.4 Emissions from Steel Pickling 2-11 2.2.2 Acid Regeneration of Waste Pickle Liquor .............. 2-12 2.2.2.1 Spray Roaster Regeneration Process .......... 2-13 2.3 Types of Steel .............. 2-14 2.3.1 Carbon Steels ............ 2-15 2.3.2 Alloy Steels ............ 2-15 2.3.3 Stainless Steels .......... 2-15 2.4 Costs of Production ...........
    [Show full text]
  • Soldering and Brazing of Copper and Copper Alloys Contents
    Soldering and brazing of copper and copper alloys Contents 1. Introduction 4 5. Quality assurance 47 2. Material engineering fundamentals 9 6. Case studies 48 2.1. Fundamentals of copper and copper alloys 9 6.1 Hot-air solder levelling of printed circuit boards 48 2.2 Filler materials 10 6.2 Strip tinning 49 2.2.1 Soft solder 11 6.3 Fabricating heat exchangers from copper 49 2.2.2 Brazing filler metals 13 6.4 Manufacture of compact high-performance 2.3 Soldering or brazing pure copper 16 radiators from copper 49 2.4 Soldering / brazing copper alloys 18 2.4.1 Low-alloyed copper alloys 18 7. Terminology 50 2.4.2. High-alloyed copper alloys 22 8. Appendix 51 3. Design suitability for soldering/brazing 26 References 57 4. Soldering and brazing methods 29 Index of figures 58 4.1 The soldering/brazing principle 29 4.2 Surface preparation 30 Index of tables 59 4.3 Surface activation 32 4.3.1 Fluxes 33 4.3.2 Protective atmosphere / Shielding gases 35 4.4 Applying the solder or brazing filler metal 36 4.5. Soldering and brazing techniques 37 4.5.1 Soldering with soldering iron 38 4.5.2 Dip bath soldering or brazing 38 4.5.3 Flame soldering or brazing 40 4.5.4 Furnace soldering or brazing 40 4.5.5 Electric resistance soldering or brazing 43 4.5.6 Induction soldering or brazing 44 4.5.7 Electron beam brazing 45 4.5.8 Arc brazing 45 4.5.9 Laser beam soldering or brazing 46 2 | KUPFERINSTITUT.DE List of abbreviations Abbreviations Nd:YAG laser Neodymium-doped yttrium aluminium garnet laser SMD Surface-mounted device PVD Physical vapour deposition RoHS
    [Show full text]
  • Making Pickled Products
    FN189 (Revised) FOOD PRESERVATION Making Pickled Products iStock.com Julie Garden-Robinson, Ph.D., R.D., L.R.D. Food and Nutrition Specialist North Dakota State University Extension ickling is one of the oldest known methods of food preservation. Pickled foods add a special Ptouch to many snacks and meals. The many varieties of pickled and fermented foods are classified by ingredients and method of preparation. The four general classes are: brined or fermented, fresh- pack or quick-process, fruit and relishes. CAUTION: The level of acidity in a pickled product is as important to its safety as it is to taste and texture. l Do not alter vinegar, food or water proportions in a recipe or use a vinegar with unknown acidity. l Use only recipes with tested proportions of ingredients. l You must have a minimum, uniform level of acid throughout the mixed product to prevent the growth of botulinum bacteria. North Dakota State University Fargo, North Dakota Revised August 2019 Ingredients Produce Sugar Select fresh, firm fruits or vegetables that are free of White granulated and brown sugars are used most spoilage. Use a pickling variety of cucumber because often. Brown sugar gives a darker color and distinct the table or slicing varieties may result in a poor- flavor. Corn syrup and honey may alter the flavor. quality pickle. Plan to pickle fruits or vegetables within 24 hours after Water the harvest for highest quality. If produce cannot be A soft water is recommended for pickle making. Very used immediately, refrigerate it and use it as soon as hard water may have an undesirable effect on the possible.
    [Show full text]
  • Global Cuisine, Chapter 2: Europe, the Mediterranean, the Middle East
    FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS SECOND EDITION Global Cuisine 2: Europe, the Mediterranean,Chapter # the Middle East, and Asia ©2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia SECTION 1 EUROPE With 50 countries and more than 730 million residents, the continent of Europe spans an enormous range of cultures and cuisines. Abundant resources exist for those who want to learn more about these countries and their culinary traditions. However, for reasons of space, only a few can be included here. France, Italy, and Spain have been selected to demonstrate how both physical geography and cultural influences can affect the development of a country’s cuisines. Study Questions After studying Section 1, you should be able to answer the following questions: ■■ What are the cultural influences and flavor profiles of France? ■■ What are the cultural influences and flavor profiles of Italy? ■■ What are the cultural influences and flavor profiles of Spain? France Cultural Influences France’s culture and cuisine have been shaped by the numerous invaders, peaceful and otherwise, who have passed through over the centuries.
    [Show full text]
  • Crock-Pot Kalbi Jjim [Beef Short Rib Stew]
    Crock-Pot Kalbi Jjim [Beef Short Rib Stew] Serves: 4-6 This wintery dish simply speaks to us, a recipe that uses traditional Korean flavors, but with a preparation that is wholly American. The Crock-Pot was invented in 1971 by a Chicagoan named Irving Naxon, whose grandmother grew up eating slow-cooked cholent in her Lithuanian shtetl. With Naxon’s electric slow-cooker, a generation of Americans was raised on the culinary principal of “set it and forget it.” This recipe has been created with just that in mind. After going low and slow for six hours, beef ribs become fall-off-the-bone tender while the vegetables glaze themselves in a robust, umami-rich sauce. There’s natural sweetness from the apples and mirin and a savory edge from the soy sauce. It’s a can’t-lose combination. For many Koreans, kalbi jjim is considered a special-occasion dish, the one Mom makes to celebrate big life achievements, like acing that big calculus test or being named All State in tennis. This is because short ribs are expensive, especially in Korea. When preparing our version, it’s important to take care with the initial sear on the ribs. Using the proper technique will pay dividends in the end, so fight the urge to flip quickly. If you can plan ahead, we recommend that you make this the day before serving. Refrigeration will allow the fat to solidify at the top, which can be easily spooned out. Reheat gently, and you’ve got yourself a winning dish. And here’s the move.
    [Show full text]
  • 25-30 Research Article Chemical Composition, Shelf-Life Studies
    Available online www.jocpr.com Journal of Chemical and Pharmaceutical Research, 2015, 7(1):25-30 ISSN : 0975-7384 Research Article CODEN(USA) : JCPRC5 Chemical composition, shelf-life studies and popularization on Pleuroploca trapezium meat pickle C. Chellaram Department of Biomedical Engineering, Vel Tech Multitech Engineering College, Chennai, Tamilnadu, India _____________________________________________________________________________________________ ABSTRACT Seafood has been a popular food item and the main source of animal protein around the globe from time immemorial. The economic growth leads to the extensive demand of “ready-to-cook” or ready-to-serve products, which results in the development of ‘convenience’ products to meet out the need of the people. The diversified products using vegetables, egg, meat and few seafood are having good consumer perception and are now adopted by many entrepreneurs. Keeping this in mind, the underutilized gastropod meat of marine gastropod Pleuroplca trapezium was used for the preparation of few value - added products and shelf life was assessed for the proper utilization of the resource. P. trapezium meat pickles were prepared and organic acids such as Acetic, Lactic and citric acids were added individually as preservative and their storage life was analyzed. Along with that, a control pickle was kept without any preservative. The shelf life of the pickle with lactic acid was high with 6 months than that of other pickles. Keywords : Marine mollusk, Entrepreneurship, Microbial analysis _____________________________________________________________________________________________ INTRODUCTION Pickling is an ancient form of food preservation and there are historical evidences to suggest it was followed by the ancient Indians, Egyptians and Chinese. Pickled products are considered a delicacy and have a long shelf life.
    [Show full text]
  • Regeneration Systems for Hydrochloric Waste Pickling Solutions
    Regeneration systems for hydrochloric waste pickling solutions www.andritz.com The leading regeneration technology for hydrochloric waste pickling acid The ANDRITZ spray roasting and fluid bed pro- When steel is pickled with hydrochloric acid, an iron chloride solu- cesses recycle hydrochloric acid with an efficiency tion is produced: of 99.5% for reuse in your pickling line. FeO + 2HCl = FeCl2 + H2O In the regeneration system, the iron chloride (FeCl2) is converted The process into hydrochloric acid and iron oxide by hydrolytic decomposition. The dissolved iron is extracted either as iron oxide powder (spray roasting technology) or as sintered iron oxide (fluidized bed 2 FeCl2 + 2H2O + ½O2 = Fe2O3 + 4HCl technology). This reaction takes place in the reactor at temperatures ranging from 600° C to 800° C. Spray roasting is also used to produce other metal oxides from chloride solutions, for example aluminium, cobalt, magnesium, The iron chloride containing waste pickling acid from the pickling nickel and titanium oxides, rare earth, and various mixed oxides. system is conveyed to the evaporator, where it comes into direct contact with the hot waste gases from the reactor and is concen- trated. This concentrated iron chloride solution is sprayed into the spray roasting reactor or fed to the bed of a fluidized bed reactor. ▲ Advanced 3D design and modelling tools Our technologies provide high saving At reaction temperatures between 600° C and 800° C the iron The resulting hydrochloric acid (18% by weight) is recycled to the chloride solution is split into hydrogen chloride and iron oxide by pickling process. The gas from the column is cleaned in a scrubber means of water vapor and atmospheric oxygen.
    [Show full text]
  • PICKLING: Golden) Cultivars the Healthiest Choices, It Is Also Responsible for That Hearty Taste That Either Excites Or Repels Those Considering Beets
    BEETS Beets are a classic pickling vegetable, and deep-red beets are the most well-known variety. Their color is the result of a pigment called betalain. While betalain makes red (along with PICKLING: golden) cultivars the healthiest choices, it is also responsible for that hearty taste that either excites or repels those considering beets. it's not just for CLIPART.COM Red varieties: Red Ace – sweet cucumbers BIGSTOCK.COM Detroit Dark Red – deep red Early Wonder – 3-4 inch globes The tangy taste of pickled vegetables is one of the Bull’s Blood – smaller size with subtle stripes simplest pleasures, and a perfect complement to any meal. Pickling is the process of preserving or Ruby Queen- smooth, round shape extending the lifespan of garden produce either by Forono – cylinder-shaped, with sweet taste anaerobic fermentation or vinegar immersion. Quick Cylindra – long, tapered, cylinder-shaped, moderate size pickling (refrigerator pickles) is another option to Striped varieties: preserve an abundant harvest without heating up the kitchen using traditional canning methods. These varieties have a bright pink to pale red skin, yet the inside is brightly mottled with vivid rings or stripes on white, like a A basic pickling recipe (fermented, immersion or peppermint swirl. They also have a more mellow, and sweeter quick) can be successfully applied to a variety of taste than dark red varieties. vegetables. Regardless of the preservation method, Chioggia – this variety is also known as Bassano, bulls-eye, or super-fresh vegetables are the key to successful candy stripe pickling results. Almost any vegetable can be pickled Gold varieties: and can inspire creativity in shape, size and effect.
    [Show full text]
  • Braised Rabbit with Pickled Carrots
    recipe PAGE 1 An exclusive recipe to accompany the story found at http://TastingTable.com Braised Rabbit With Pickled Printable recipe sponsor: Carrots Recipe adapted from Michael McDonald Makes 4 servings For the carrots: • 1 cup red wine vinegar • 1 cup sugar • ½ teaspoon salt • 16 baby carrots Can’t get enough Tasting Table? For the rabbit: Follow us on Twitter! • 4 rabbit legs, thighs attached See what our editors are tasting, cooking, buying and testing before you read it (or • Salt and "eshly ground pepper don’t) on Tasting Table: • 2 tablespoons olive oil http://twitter.com/tastingtable • http://twitter.com/tastingtablenyc 3 slices bacon http://twitter.com/tastingtablela • ½ medium onion, coarsely chopped http://twitter.com/tastingtablechi • 2 celery stalks, coarsely chopped http://twitter.com/tastingtablesf http://twitter.com/tastingtabledc • 2 plum tomatoes, coarsely chopped • 1 cup mushrooms, coarsely chopped • 1 thyme sprig • ¼ rosemary sprig • 2 parsley sprigs • 1 tablespoon Dijon mustard • 2 cups dry white wine • 2 quarts chicken stock or low-sodium broth 1. Make the pickled carrots: In a pot, combine the vinegar, 1 cup water, the sugar and salt and bring to a simmer. Add the carrots and cook until tender. Refrigerate the carrots in the pickling liquid, and keep cool until ready to serve. 2. Make the rabbit: Season the rabbit legs with salt and pepper. In a heavy-bottomed skillet or roasting pan, heat the olive oil. Add the rabbit and cook over medium-high recipe PAGE 2 heat until golden-brown, about 7 minutes per side. Remove the meat and tent with foil to keep warm.
    [Show full text]
  • All Things Pickled
    All Things Pickled Current preserving and food safety information recommends that home canned pickled products be processed in a boiling water bath. Using this technique, filled jars are heated in boiling water for a specific length of time in order to destroy microorganisms and enzymes that may cause spoilage. This heating step, called processing, not only destroys spoilage organisms but also forces air out of the jars. As the jars cool, airtight vacuum seals form, preventing air and microorganisms from re-entering jars. Specific processing times are established through laboratory testing. There are quick and easy recipes for pickled products that do not require processing. These pickles must be either refrigerated or frozen. Research is continually being conducted in the area of home canning. As a result, recommendations may change. Many factors over which we have no control may cause seal failures or spoilage. Therefore, we cannot guarantee that seal failures or spoilage will not occur even if the general directions set out below are followed. WARNING: Seal failures or spoilage may not be apparent from the appearance or odour of the home canned pickled products. Consumption of spoiled food can lead to serious illness or death. The ATCO Blue Flame Kitchen assumes no responsibility or liability for any seal failures or spoilage that may occur as a result of following the general directions set out below. GENERAL DIRECTIONS FOR PROCESSING PICKLED PRODUCTS 1. Before beginning, review the information in the following steps. Assemble all equipment and ingredients. 2. Visually inspect canning jars for nicks, cracks, uneven rims or sharp edges that may prevent sealing or cause jars to break.
    [Show full text]
  • Pickling Fish and Other Aquatic Foods for Home
    and fish, keeping the skin sides of the fish layers pickling solution than the amounts indicated in the adjacent. With the top layer of fish, place the fish preceding paragraph. skin side up. Hold under refrigeration if pos- sible. Do not store above 50˚F. Storage If you follow this basic recipe, you should produce a Brine curing safe, good quality product. However, the fish must Place sides of fish into saturated brine (about be stored under refrigeration (38˚F) to provide an 1 part fine kosher salt to 3½ parts water) and added measure of safety. This will ensure that food completely submerge them with a clean weight poisoning bacteria will not grow. Refrigerated or use a container that has a lid that can be used storage also will retard bacterial spoilage, reduce to keep the fish submerged during the entire problems with enzymatic softening, and reduce brining process. Use about equal volumes of fish discoloration. If refrigeration facilities are limited, and brine. Place the top layer of fish skin side do not pickle more fish than you can consume in a up. Hold under refrigeration if possible. Do not few weeks. store above 50˚F. For Further Reading Pickling Canning Seafood, PNW0194 4. Remove the surface brine by rinsing fish in cold Smoking Fish at Home—Safely, PNW0238 fresh water using a process called “freshen- Home Canning Smoked Fish, PNW0450 ing.” Soaking the fish (not longer than 1 day) Home Freezing of Seafood, PNW0586 in cool, fresh water to reduce salt content may be desirable, but is not necessary.
    [Show full text]