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DigDirt Dave Pickled Beets Question

7 years ago

Hi Dave,

Last summer we talked about pickled beets (I can't find the thread) and you shared how you take the NCHFP recipe and add more spices. I did just that last summer and we loved them. Could you take a moment and tell me again? I'll write it down this time ;)

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Comments (8)

digdirt2
7 years ago
I hope this is the previous post you are thinking about.

http://forums.gardenweb.com/discussions/3323162/ground-cloves-and-allspice-instead-of-whole

If not I honestly can't recall what I may have said but will do some more digging. ;-)

Dave
digdirt2
7 years ago
If not, maybe this one?

http://forums.gardenweb.com/discussions/1928917/aunt-nellies-pickled-beets-vs-my-home-made-ones
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No because you didn't include the pH of the beets or the water they contain or the other contents of the jar - all of which contribute to the pH of contents. (Dave) ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ I did include the water in/from the other contents. lets take a 1000 cc container. Originally it was filled 50% solution and 50% solids(beets). Again lets assume that 50% of the beets were actually water(not really solid). We filled it at 2: 1 (vin. / wat 333 cc vin + 176 cc W + 500 beets) . But now (after sitting and leaching) we have:(333 cc vin + 417 cc w : 250 cc beets) Now our liquid consists of 333 cc vin + 417 cc water: another words, we have 5 parts water 4 parts vinegar. QUESTION: what is the pH ? The answer is pH Just let me show anther example as how pH changes: A solution with 3 parts water and one part vinegar(5%acetic acid) has a pH = 2.72. A few table spoon of vinegar in a quart of water can have a pH of smaller than 4. The reason for pressure canning is not so much that the acidity is hard to be raised, but because the acid cannot readily penetrated into certain food. So they take the high temperature rout to kill the bacteria deep inside the chunks. Correct me if I am wrong.
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"how do you know how long to boil it for with the boil water canning method? And why is it no longer safe after decades of it being okay?" How long to process them is found in any of the beets recipes that are in any of the canning books, even the very old ones. BWB processing of them has always been required, or at least from the 1923 Farmer's Bulletin series of canning pamphlets and the 1925 edition of the Ball books were published. I have an antique edition of the the Ball Blue Book of Canning from 1930's that calls for processing them submerged in a boiling water bath for 20 min. Current instructions calls for 30 mins. Your problem I think is you are using family instructions, not canning book instructions and your mother apparently chose to eliminate that step for some reason or that was how she was taught and so didn't know better. Open kettle canning recommendations were stopped based on testing research done in 1920-1922 by USDA. It only continues today in older generations because people didn't stay current with changes. I'd suggest you invest in a current edition of the Ball Blue Book or explore all the online resources available online at NCHFP. http://nchfp.uga.edu/ Dave
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Judy
Original Author
7 years ago
Yes! Yes! That's it! Thanks so much and happy harvesting :)
digdirt2
7 years ago
Glad I could find it. ;-)
Judy
Original Author
7 years ago
Dave, I noticed this recent article in Mother Earth News for pickled beets. It calls for re-using the water reserved after boiling the beets, a weaker brine, and not processing through the boiling water bath. Am I correct in my belief that this recipe is a recipe for potential disaster? http://www.motherearthnews.com/real-food/pickling/beet-a-rootcrop-for-versatility-zbcz1608.aspx
digdirt2
7 years ago
"Am I correct in my belief that this recipe is a recipe for potential disaster?"

While it obviously the recommended or approved method it isn't a recipe for disaster so much as walking a tightrope over the canyon. She might make it to the other side. Then again she may not so what is the point? What is gained? Given the real potential for illness why would anyone do that?

Re-using the boiling water is clearly not recommended but many do it assuming that the boiling has killed any and all bacteria. We all know that isn't necessarily true. Plus anyone who has ever scrubbed beets knows how difficult it can be to truly get all the dirt off them.

But the brine is a 50/50 vinegar to water brine so even though it is the recommended 2:1 ratio of vinegar to water, it meets the MINIMUM standards. It is supposed to be enough prevent any bacterial or fungal growth assuming processing. So in theory, any that remains in the boiling liquid would be compensated for by the brine.

But then to not process them in any way - that crosses the line out of the realm of common sense. Leave all that air in the jar, in a vacuum, and with only a minimum brine and potentially contaminated water? Just plain dumb.

We all have varying degrees of acceptable risk. But most accept a bit more risk in order to gain something in exchange. There is no gain here, just risk.

Dave
naturegirl_2007 5B SW Michigan
7 years ago
At the bottom of the page the author indicates this is how they prepare their beets and that they do not sell any and that people who do sell need to meet certain standards (which theirs obviously do not). Sorta a disclaimer...but not really saying, "Do not do what I do. " I certainly would not follow their instructions.
digdirt2
7 years ago
" Sorta a disclaimer...but not really saying, "Do not do what I do. ""

Exactly. But it makes one wonder why a supposedly reputable magazine would even include such a thing.

Dave

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