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Oh rad, canning thread! I've been meaning to learn to can for ages, and I think this is the year that I'm going to do something about it. This thread has given me some excellent things to think about. Also, if anybody is interested in fermentation jars like this one: ... you should be able to get the jar, the airlock, and a grommet at your local homebrew shop for like $5 or less out the door. The jar looks exactly like the ones that my LHBS sells liquid malt extract in. You might have to drill a hole in the lid, but that's pretty easy.
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May 18, 2018 23:19
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| # ¿ Apr 27, 2024 00:41 |
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Canning jars are on sale at almost every supermarket near me. Might be worth checking out near you if you need some new ones.
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Jun 15, 2018 21:30
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TooMuchAbstraction posted:Does anyone know of any resources that get into the science of canning and exactly what prevents the food from going bad? My understanding is basically that the hot water bath kills off most of the things that would normally grow in the food -- it's not quite sterile, but near enough. And then the food itself is made acidic and hygroscopic enough that botulinum spores can't grow, with the latter being done by boiling away excess moisture, and by adding sugar. I assume someone's done the research on exactly how acidity and quantity of sugar correlate with count of remaining botulinum spores, and I'd love to see the data. Isn't this basically the question of what must be pressure canned versus what's safe for hot water bath? Low acid foods need to be pressure canned in order to prevent botulism, but it seems like that's the opposite of your problem. As for hard data, I don't have any studies to show you but I think you're basically just talking about Pasteurization. I don't know if sugar content and botulism are related, I think it's more about acid content but I'm just some rear end in a top hat on the internet who isn't an expert.
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Jun 22, 2018 19:10
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Thank you for these! I learned a lot.
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Jan 17, 2019 18:16
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Asparagus is on sale for $1.99/lb and I'm thinking about pickling some.
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Apr 25, 2019 22:55
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DreamingofRoses posted:My family does pickled eggs in a similar fashion but with the juice we use to pickle beets (ie we start pickling the beets first then add eggs). We don’t can them but they do turn out delicious and a beautiful dark red color. I’m really interested to see how yours turn out. I was always under the assumption that pickled eggs were trash drinking snacks at dive bars that should not be eaten under any circumstances. Then I tried red pickled eggs in Philadelphia and holy poo poo, was I ever wrong!
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Jul 22, 2019 22:54
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Doesn't Cucumis sativus just mean cucumber in general? English cucumbers refer to a specific variety in the US. They're typically wrapped in plastic, always refrigerated, and eaten sliced, raw. We pickle the poo poo out of cucumbers in the US, but not those ones. I believe that pickle means the same thing in the US as gherkin means in the UK. I think when most people in the US hear gherkin they think of tiny pickles like cornichons. I may be full of poo poo here but I think that's right.
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May 8, 2020 16:51
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luscious posted:I really like the idea of the American but seeing as how I'm just getting into it all, not so much the price. I'll see how this goes before taking the plunge. I'm with you. I don't mind paying for quality when the distinction is clear, but I'm not really sure if I need anything more than the 16qt Presto.
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May 8, 2020 18:48
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Just scale up and start buying cucumbers by the bushel and replace the jars with 5 gallon food-grade buckets 
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May 22, 2020 22:50
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overdesigned posted:I wish (and should have been more specific). Our local farm was unloading their blemished hothouse tomatoes and we got a couple 25lb boxes at $15/each. Our backyard ones still have several weeks. I am wildly jealous of this! I have 5 lbs of asparagus to pickle this weekend. Also, my GF keeps a couple of hens and I pickled a dozen of their eggs last week. Looking forward to cracking open that jar next weekend! DrBouvenstein posted:Can I lacto-ferment radish greens? It's worth a shot! I can't speak from experience about radish greens, but if the choice is experiment or throw away I'd experiment every time.
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Jun 13, 2020 00:17
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Hexigrammus posted:Canadian Tire had half a case of wide mouth mason lids yesterday. Nothing else on the shelves, no Gems or standards, and "Limit 4 per customer" signs on every bay. Still though, haven't seen WMM in any store here for close to a year. brb I'm gonna pop over to Canadian Kitchenwares to get my wheels rotated and air pressure checked
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Aug 20, 2021 21:21
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City of Glompton posted:that salsa looks delicious Yo if you haven't made pickled eggs yet, do it. Super easy since they don't require processing and very tasty. The big jars that sit in dive bars give them a bad rep but they're delicious and you can make several varieties with minor variations to the recipe.
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Sep 4, 2021 14:39
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| # ¿ Apr 27, 2024 00:41 |
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I planted some pickling cucumbers as a ground crop near my tomatoes and now I have a crisper drawer nearly full of cucumbers. I have leaned a lesson that I probably only need 2 plants next year. I’ll probably dabble in some fermented pickles, but if anyone has a favorite refrigerator pickle recipe I’m very interested. Doubly so if we’re talkin a sour kosher dill.
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Aug 10, 2023 17:32
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