Pickling is the process of adding acid, such as vinegar, to a food to improve its flavor and prevent the growth of putrefactive microflora, particularly botulinum bacteria. When we marinate vegetables, there is a diffusion process where the juices of the vegetables go into the sauce and the salt, sugar, and acid from the sauce return to the vegetables to restore balance. At the same time, salting is a fermentation process in which lactic acid microorganisms break down the sugars in vegetables into lactic acid, acting as a natural preservative.
The main danger in canning is the risk of exposure to Clostridium botulinum bacteria, which can produce botulinum toxins that affect the nervous system and cause paralysis. The bacterium can survive in canned food, but will not multiply in an acidic environment or in the presence of large amounts of salt. The difference between marinade and brine is that pickled foods do not undergo fermentation and can be stored longer. They can be eaten for up to three years if properly stored.
Canning includes various methods such as high-temperature sterilization, low-temperature pasteurization that retains more nutrients, and drying, which removes moisture and creates an unfavorable environment for bacterial growth. Each of these methods is designed to kill harmful microorganisms and keep food longer.
Source: Ferra
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