FAQs

After opening do B&G® condiments have to be refrigerated?
How are pickles made, processed?
Tell me about B&G® green vs. black olives
Sometimes I see variations in the B&G® Roasted Peppers, why?
Occasionally it seems that the quality of my opened jar of B&G® Roasted Peppers changes, why?


Q. After opening do B&G® condiments have to be refrigerated?
A. Yes, please refrigerate after opening.


Q. How are pickles made, processed?
A. Our B&G® pickles are cucumbers that are fresh packed. After the cucumbers are sorted and cleaned several times they are then put into sterilized jars. The jars are filled with brine, spices and seasonings. The filled jars are then sent through the pasteurization process where they are subjected to a 160 degree heat. After the cucumbers (pickles) are jarred the pasteurizations process takes about an hour.


Q. Tell me about B&G® green vs. black olives?
A. Both green and black olives; are harvested at the same time when the olive is green.
Green olives are bottled and go through a different process than black canned olives. The green olives are cured in brine to remove some of the high acid taste. When the ph drops to 3.4 during the pasteurization procedure, they are ready for bottling.

Green olives become black as they go through a solution that penetrates through to the pit, causing a milder taste than green olives. After air oxidizes the olives then turn their traditional black color. The olives are then treated to a ph neutral water solution. The final process is more like cooking. Black olives are low acid and are heated to a high temperature for sterilization after canning.


Q. Sometimes I see variations in the B&G® Roasted Peppers, why?
A. Peppers can vary in color, taste and texture. Although we strive hard to uniformly fill this product, environmental conditions including temperature, wet/dry weather, and the location of where the pepper crop is grown all enter into the texture and taste of the peppers.


Q. Occasionally it seems that the quality of my opened jar of B&G® Roasted Peppers changes, why?
A: Roasted peppers are susceptible to changes due to the fact that the cells of the peppers are weakened during the roasting process. Preservatives are added to help the cell structure to remain firm. It is also important to be sure your produce is totally submerged in its liquid to help maintain the quality of the product.