Title: Home Pickling of Olives - Part 2
Categories: Pickle Info
Yield: 4 Servings

None

CAUTION: If at any time the olives become moldy of soft or bad smelling, DO NOT EAT THEM OR EVEN TASTE THEM. (See precautions under "Disposal of Spoiled and Suspected Olives.")

PROCESS FOR DARK-RIPE OLIVES

The process described below is more complex than the one for green-ripe olives; its purpose is to make the olives dark brown or black. Use green, straw colored, or cherry-red olives. It is best to have the fruit all the same color (the same degree of ripeness) and nearly the same size.

1. First lye treatment: Prepare a lye solution of 1- 1 half ounces (about 3 level tablespoons) per gallon of water, as in the lye process described on page 1 [in the "Process for Green-Ripe Olives"]. Pour the solution over the olives and let stand until it PENETRATES THE SKINS. Start check- ing after 30 minutes. Removes the lye solution and expose the olives to the air in the container in which they were treated. The exposure to air gives them the dark color. Stir the olives three times each day. Leave them for 1 day.

2. Second lye treatment: Prepare a solution of the same strength as for the first lye treatment. Pour this over the olives and let it stand until it penetrates 1/32 to 1/16 inch into the flesh. Remove the lye and expose the olives to the air for 1 day, stirring as before.

3. Third lye treatment: Use a solution of the same strength as for the first lye treatment. Pour it over the olives and let it stand until it penetrates from 1/8 to 3/16 inch into the flesh. Pour off the solution and expose the olives to the air for 1 day, stirring as before.

4. Fourth lye treatment: Make a solution of the same strength as for the first lye treatment. Pour it over the olives and let it stand until it penetrates from 3/16 to 5/16 inch into the flesh. Pour off the solution and expose the olives to the air for 1 day, stirring as before.

5. Fifth lye treatment: Make a lye solution of 2 ounces (about 4 level tablespoons) lye to 1 gallon water. Pour this over the olives and let it stand until it penetrates thoroughly to the pits. Pour off the solution and expose the olives to the air for 1 day, stirring as before.

6. Cover the olives with water; change water four times daily until the olives are free of lye to the taste (7 to 8 days).

7. Cover olives with brine as described in steps 5 or 6 for green-ripe olives.

HOME CANNING RIPE-PROCESSED OLIVES

Home canning of olives is not recommended, because olives that are not properly sterilized are a dangerous source of food poisoning.

However, for those who wish to can olives in a pressure canner, these

directions are given to eliminate as far as possible the danger of

spoilage or food poisoning. ([FOOTNOTE:] The instructions for using the pressure canner are quoted in part from California Agriculture Extension Service leaflet, "Home Canning of Vegetables," by Hilda Faust.)

Choose a Suitable Rack

Use a steady rack in the canner bottom. The rack may be shallow but it must have openings --- it must not be a solid piece of wood or metal. If made of wire, the bands must be close enough together so that a jar cannot tilt or touch the bottom of the canner with one edge. For two layers of jars, use a second rack high enough to separate the layers. The rack used with low jars should be high enough to permit the use of at least 2 inches of water.

Have Enough Water in the Canner

Water is necessary to form steam for exhausting the jars and for the processing period. Use about 2 or 3 inches of water. Have enough to keep the canner from boiling dry. The water may come up on the cans or jars to within 2 inches from their tops. The amount of water used will vary with the height of the rack, the size of the jars, the number of jars, and the diameter of the canner. Bring the water to a boil and keep it hot while preparing the olives for canning.

To Fill Jars and Cans and Adjust Lids

Pack the processed olives in glass jars to within 1 half inch of the top; or in 1/4 inch of the top. Prepare a brine, using 4 ounces (about 6- 1 half level tablespoons) of salt per gallon of water. Heat the brine to boiling and pour it over the olives to completely cover them, leaving about 1 half inch head space for the jars and 1/4 inch head space for the cans. Do not stand jars on a cold surface while filling. Stand the filled jars or cans in a pan of very hot water. From: Michael Sierchio

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