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An accurate thermometer is essential when a tested pickle recipe specifically permits low-temperature pasteurization. This process depends on maintaining a narrow water-temperature range for the full stated time.
What to look for
- A range that clearly covers 180–185°F (82–85°C)
- Easy-to-read markings or display
- A clip or probe arrangement that can monitor canner water without touching a jar or the canner bottom
- Water resistance and a response time suitable for active monitoring
Check accuracy
Check the thermometer according to its manufacturer’s directions before use and replace or recalibrate it if readings are unreliable. Do not assume a circulator’s display independently verifies the temperature everywhere in the canner.
Low-temperature pasteurization
The NCHFP low-temperature pasteurization guidance requires 180–185°F water for 30 minutes and specifies checking with a candy or jelly thermometer. Use this treatment only when the tested recipe explicitly allows it.
Safe-use reminder
A thermometer does not make an untested recipe safe. Never extend this method to an arbitrary pickle, jar size, or other food.
Read the low-temperature pasteurization guide or return to the equipment directory.