I've only done a little canning previously but the neighbor gave me a bunch of cukes so I'm going to make some dill pickles(can't stand sweets). Looking at some of the posts here a step I remember from past experiences is being forgone. That step being after the lid and band go on, the jars go into a boiling water bath for a period of time. Is this an unnecessary step or is the refrigerated storage the difference?
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The refridg storage, Lou. And typically, I allow mine to cool before sealing, avoiding a vac in the jar (called 'Cold pack"). Botulisim loves anarobic conditions, such as vac packed stuff. The "hot pack" you remember destroys the spores.
On Edit: I forgot to mention, the food is "blanched" before packing- a dip in boiling water...Last edited by Richtee; 08-26-2009, 09:35 AM.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
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All Louie doe's is put the hot liquid in the jar, lid & band then upside down to cool, the lid alway's pulls down. Never had any problem's. I just opened some of mine last night been 2 week's. They were real good.Sunset Eagle Aviation
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There are other ways besides canning them. Refridgerator pickles are a good one. One thing doing either is to make sure to cut the blossom end off, it's really not necessary but that end tends to be bitter and be sure to wash them good as they are gritty if you don't. There is another called sun pickles but I wouldn't recommend that one.
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Janice and I have been making our dill's in a crock on the cupboard for years now alway's with great results. We place the cucs in the crock and layer with dill and garlic and chile's and pour our boiling brine over top place a plate on top of the cucs to keep them in the brine because they will float. After 7-10 day's remove to a big glass jar and in the fridge they go we are still eating last years and they are great.sigpicJack
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That's real close to what I make sometimes, and Lee's "refrigerator" style sometimes too...and the aspargus, and cauliflower, and...LOL!In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
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For pickles We pack the cukes into hot sterile jars,add the BOILING liquid, and put the seal and band on. Thats all. Water bathing makes them soft and mushy. The vinegar is acidic enough that bacteria isnt an issue. The heat of the liquid should be enough to pull the seal down when cooled. If not, then fridge.
Hope this helps.Craig
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If you are looking for a quick easy recipe that is the best I've found to date, try these.......................
HORSERADISH DILL SPEARS
6 cups water
3 cups vinegar
1/2 cup canning salt
3/4 cup sugar
Add this all together and bring to a boil
1 large onion
4 heads of dill
8 cloves garlic
4 tablespoons horseradish(the hotter the better)
Cut pickles length-ways and try to pack in jar upright
Start with a layer of onions, 2 heads of dill and 4 cloves of garlic
Cover with a layer of pickles and add another layer of onions, garlic and dill
Also at this time add 2 tablespoons of horseradish
Cover with another layer of pickle spears and add 2 more tablespoons of horseradish to the top of these.
Add hot liquid to cover pickles
Cover and refrigerate for a few days
You can use smaller whole cukes without cutting them but let them sit for a few days extra before trying.
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I think I'm going to have enough to do about a dozen jars so I'm going to have to hot pack. Just don't wan't to give up beer storage space for pickles.
Since I'm in the canning groove I'll polly do up some other stuff too. Is canning a popular enough subject to warrant it's own forum?sigpic
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Originally posted by lcruzen View PostI think I'm going to have enough to do about a dozen jars so I'm going to have to hot pack. Just don't wan't to give up beer storage space for pickles.
Since I'm in the canning groove I'll polly do up some other stuff too. Is canning a popular enough subject to warrant it's own forum?
As a non canner yet, I would like to see a section here with a few instructorials ( hey I made a new term ) covering the basics.
Place to ask simple stuff like " Can you reuse the flat tops on the two piece jar lids ? "
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