Okay so I am trying to figure this out... I got these sweet hot pickles in the Christmas exchange and here are the ingredients... see pic... Cucumbers, sugar, water, salt, pepper flakes..... How can that be??? Did they just leave out the vinegar?? Typically I see equal parts sugar and vinegar... Doesn't there have to be vinegar in there???? Any canning experts out there that can explain this and what I need to do... Thanks!!
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No expert here, but initial thoughts are if they are "pressure canned" properly (time & pressure), they don't necessarily have to have vinegar Just like canning other items I'm guessing that don't have vinegar. When I can pickles or salsa I think it's considered a "water bath" or something like that.
Sure some old pro's will be along soon to give a better answer & whysigpic
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Originally posted by Fishawn View PostNo expert here, but initial thoughts are if they are "pressure canned" properly (time & pressure),Brian
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Maybe I.C. can go thru this, but yes..I believe it's due to the process that the acidity vinegar provides can be dispensed with.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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You are correct, for water bath canning of those ingredients there would have to be something in there for acidity, generally. High sugar content is also a food preservative, think of jams and jellies or fruit canned in syrup. For a great canning recipe for sweet hot jalapenos do a quick search for cowboy candy, they are addictive!Phil. 4:13Scott
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I'm assuming you tasted them? Did it taste like they had vinegar in it? Maybe he forgot it on the label? Without tasting them, I'm just throwing out suggestions.
Sugar is a great preservative as well. Think jellies and jams. Not sure if the hot water bath is enough, though. The pressure cooking method would do it.S-M Misfit #16
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Originally posted by RowdyRay View PostI'm assuming you tasted them? Did it taste like they had vinegar in it? Maybe he forgot it on the label? Without tasting them, I'm just throwing out suggestions.
Sugar is a great preservative as well. Think jellies and jams. Not sure if the hot water bath is enough, though. The pressure cooking method would do it.
Thanks for the comments... if anyone has ideas let me know!! I have tried to contact Bigun's but no answer.. I am guessing they are out of business... internet site is down as well.Brian
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Originally posted by Richtee View PostMaybe I.C. can go thru this, but yes..I believe it's due to the process that the acidity vinegar provides can be dispensed with.Once you go Weber....you never call customer service....
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Originally posted by IrishChef View PostWell, looks like the whole pressure canning thing got covered, but I will offer this up: Depending on how much sugar is added, you could reach an osmotic balance/available water thing that would preserve them, similar to jams/jellies, but Im not real well versed in that side of things. Something along the lines of a hot b&b thing should be easy enough, and wouldn't necessarily require processing if you kept them in the refrigerator.
I am going to give this a shot... we will see how it turns out!!Brian
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