salt ratio for pickling brine
8 years ago
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- 8 years ago
- 8 years ago
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Safe ratio of vinegar to water for pickling veggies
Comments (2)50/50 is the minimum sale ratio of vinegar to water for all vegetables. There are a few tested and approved recipes that use a bit less vinegar but for untested ones use at least 50/50. More vinegar is better but yours fall within the "safe" range. You can reprocess with new correct brine within 24 hours but it will make them softer. Or you can leave them as is but I would mark the jars and plan to use them within 3-4 months, 6 months max. pH will rise over time on the shelf so I wouldn't plan on long shelf storage. I'd probably reprocess them but it is your choice. Dave...See MorePickled whole peppers, missing brine
Comments (7)Nope just the 1 jar like that. It was my test jar, I got a bunch of peppers coming soon though. I topped it off and will eat 'em up quick. I tried finding a recipe for them on Ball's website but didn't see one. So I had to resort to google which gives you very mixed results. Everything from 50/50 to practically all vinegar. I'll make sure to use more vinegar in the future though. EDIT: And yeah they were floating, but if I flip them upside down, they're still floating there was too much air in the jar. I also thought you couldn't store sealed jars upside down or on it's side? Or at least I read never to do that. This post was edited by IAmSupernova on Fri, Jun 21, 13 at 16:29...See MorePickles no longer covered by brine
Comments (6)Answer/cause depends a lot on how much liquid is left in the jars. Siphoning is with pressure canning. With BWB, if much of the liquid is gone and much of the food is exposed, it's called "boil-over" from the food expanding and forcing liquid out of the jar if it is over-packed. Recommend loosely packing - you want each piece to have liquid contact - and be sure all the air is removed from the jar before processing. But if only a small amount of the liquid is "missing" and only a small amount of the food is exposed it is due to either air left in the jars or "floating". Many foods float due to the air in them. As the air is exchanged for liquid the foods gradually sink. Either way they are safe. The exposed ones may darken and can be pitched when you open the jar. Dave...See MoreStrubs Homestyle Pickle Brine Recipe
Comments (6)THE STRUB'S FAMILY HOMESTYLE BRINE RECIPE Utensils Needed: 12 quart pot 1qt mason jars (clean well, use new lids) 1qt measuring cup and measuring spoons Ingredients Needed: Salt, Garlic, Dill, (Hot Banana Peppers), White Distilled Vinegar (6% acid), Fresh Pickling Cucumbers (length to diameter ratio of 3:1) Pickle Brine Add 1/4 cup of salt + 1 cup of vinegar to 1qt of water. Mix until the salt is dissolved. Packing Instructions Add 4 cloves of peeled or chopped garlic to each jar Add 1 T chopped dill weed, plus 1 T dill seeds Add 1/4 cup sliced Hot Banana Peppers (optional) Pack cucumbers tightly into the jar. (whole or sliced) Add brine mixture to jars and fill to 1/4 inch from the rim of the jar. Close cap tightly and place jars upright into the pot. (Do not stack jars). Fill pot with tap water to cover bottles and bring to a slow boil. Continue boiling for 5 minutes then remove pot from burner. Begin adding tap water slowly so the pot overflows slowly. Adding water too quickly may crack the jars! Continue until the jars are cool enough to hold against your face. Store in a dark cool place. Your pickles will be ready to eat the next day. Tips Choose the freshest pickling cucumbers for pickle making, or better yet, grow your own. The perfect size for a pickling cucumber has a length to diameter ratio of 3:1. Two to four inch cucumbers are best for home pickling because you can maximize the number in a typical canning jar. Wash cucumbers thoroughly and check for blemishes prior to pickling. Prick the skin of each cucumber once or twice lightly with a fork to allow the flavors to penetrate the cucumbers....See MoreRelated Professionals
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