Heat processing in a boiling water canner not only destroys these organisms but will also ensure a vacuum seal on the jars. Although pickles contain vegetables which are low acid, the addition of vinegar or the fermentation process moves them into the high acid category and a boiling water bath is sufficient for processing. Labelling Label and date. Labelling regulations apply on products packaged for sale. The packaging and label contribute significantly to the image your product projects.
Labels are an ideal way for a food processor to communicate with the customer.
Information about contents, storage, use and weight promote customer satisfaction. As a food processor you will want to ensure that you have appropriate and adequate storage space. If stored in a cool, dark place , pickled products will retain their quality for up to one year. Too warm a storage area can lead to flavour deterioration. Too cold an area may mean a risk of freezing.