ABSTRACTThe effects of brine concentration (5.7.10.15 and 20 NaCl) on pre‐treatment of capers to improve preservation and packing conditions (3–10 salt, 0–1.5 acetic acid and pasteurization) on product stability were studied. All brines containing 10 salt and higher proved equally adequate for the preservation of capers at least for 27 months. The finished products manufactured from stock held in such brines had typical texture flavor and color. The use of lower concentration brines led to off‐flavor development and softening of the product. Pasteurization (80°C, 15 min) of the finished product proved efficient for preventing spoilage. Non‐pasteurized samples required high salt (ca 6) and acid (ca 1) levels for preservation. Otherwise, a yellow sediment developed as a consequence of microb
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