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Of course, pickles aren’t limited to the dill and cucumber variety.
They can be sweet, sour, salty, hot or all of the above.
Home pickling was made much easier and more sanitary during the 1850s, when two essential canning tools were invented.
First, a Scottish chemist by the name of James Young created paraffin wax, which helped to create a seal for food preserved in jars.
During this process lactic microbial organisms develop, which turn the naturally occurring sugars of foods into lactic acid.
In turn, the environment becomes acidic quickly, making it impossible for any spoiling bacteria to multiply.
Pickles have been around for thousands of years, dating as far back as 2030 BC when cucumbers from their native India were pickled in the Tigris Valley.Eventually, pickling became a profitable business within the Jewish community.Today, a plate of pickles is usually served complimentary with a meal at the best Jewish delis.A few years later, John Mason developed and patented the first Mason jar.Mason’s jars were made from a heavyweight glass that was able to tolerate the high temperatures used in canning and processing pickles.