Pickles the Vacu Vin way
10 years ago
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- 10 years ago
- 10 years ago
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Blue book pickled beets, refrigerate after opening?
Comments (8)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....See MoreChristmas Help! Herb infused vinegar, safe without BWB, etc?
Comments (4)I realize that the original thread concerned gifts, which have probably long been given by now. I make a lot of herbed vins to play with, and the Herb Guild I'm part of sells them for the Denver Botanic Gardens. Putting sprigs of most fresh herbs in the final product will only look pretty for a short time, and can lead to possible mold issues once the herb is above the level of vinegar in the bottle. Strong woody herbs like rosemary, or things such as dried chilis will hold up, but putting a sprig of a tender leaf such as thyme or basil in the vinegar won't last long. The acidity will pretty much turn it pretty ugly pretty fast, and it can start to add a bitter flavor. I generally recommend storing vins without decorative kicks--they're so pretty anyway!...See MoreFor those that pickle peppers
Comments (22)Pam - I'm not clear what your grandmother's process was but probably a smart move. Yes, lots of people eat improperly processed foods (green beans more risky than tomatoes) and don't get sick but then there's always that 1 jar...as discussed on other thread, it's not a high probability of botulism, but very nasty stuff when it does happen. As far as your pickles, since you're refrigerating them, best to let the jars cool before putting metal lids on tightly, or use plastic lids so they don't seal. Toxin can't form unless it's airtight. scgreenthumb, here's the link to NCHFP tomato page - they do recommend adding vinegar, lemon juice or citric acid nowadays to tomatoes just b/c they're borderline pH. Some recipes (like Spghetti sauce with Meat) HAVE to be pressure canned, others are BWB or PC and the recipe will give instructions for both. Your family recipe is fine since it uses all vinegar, though it would help to slit the peppers (as discussed above) and processing in boiling water rather than just letting the jars seal themselves (called open-kettle canning, resulting in weak seal) is recommended just to keep mold from forming (the processing kills mold spores that may be on the peppers, pouring boiling brine over them may not get everything). Also, boiling the lids can melt the silicone and result in a poor seal - they used to say simmer them, now Ball says you don't even need to do that, just wash lids and rings in hot soapy water and rinse, the sealant softens enough during processing to seal. Though I still like to pour the first jar of hot water over the lids for that batch (in a Pyrex bowl or small pan) so they soak while I'm filling the jar - esp. if I'm processing a delicate jelly for only 5 minutes (in which case I boil the jars for 10 minutes first - you don't need to boil the jars if you're processing something for 10 minutes or more). Here is a link that might be useful: NCHFP Tomato Canning page...See MoreThe Universal Alton Brown
Comments (8)Full disclosure, Annie -- I've never tasted Kale. How sad is it that my son goes to college and comes home liking greens:) Is it normally sweet, or depends on temp/weather conditions? Btw, he said everyone looked pretty "fit":) Some interesting organic methods, I was interested in deer-proofing techniques, and he took some good-natured ribbing when he shared with the group that he was a ChemE major ... yep, surrounded by agricultural science/food science majors. Mustangs, I'm laughing. I will NEVER look at my kids' facebook pages. NEVER! but I figured a graded blog would be safe. Desperate measures:) Thanks for sharing in the fun. He forgot to take pictures - these are from website/sign me up: Cathy in SWPA...See More- 10 years ago
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