---------- Recipe via Meal-Master (tm) v8.02
       Title: Low-Temperature Pasteurization Treatment
  Categories: Canning, Preserves, Pickles
       Yield: 1 text
   The following treatment results in a better product texture but must be
   carefully managed to avoid possible spoilage. Place jars in a canner
   filled half way with warm (120 degree to 140 degree F) water. Then,
   add hot water to a level 1 inch above jars. Heat the water enough to
   maintain 180 degree to 185 degree F water temperature for 30
   minutes. Check with a candy or jelly thermometer to be certain that the
   water temperature is at least 180 degrees F during the entire 30
   minutes. Temperatures higher than 185 degrees F may cause unnecessary
   softening of pickles. Caution: Use only when recipe indicates.
   * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
   * Meal-Master format courtesy of Karen Mintzias