How do you know how much to reduce the time?Yep, and in less time. Usually makes for mushy pickles if you dont reduce the time it spends in the steambath
How do you know how much to reduce the time?Yep, and in less time. Usually makes for mushy pickles if you dont reduce the time it spends in the steambath
look in a canning book like the one I posted up earlier in thread. Acidic stuff only needs to be sealed really so I'd say 8 processing minutes on quarts is plenty of time in a pressure canner not counting running steam outHow do you know how much to reduce the time?
Not sure about the farms but I bought 8 quarts from a road side stand Monday. Best berries I have had in a long time. Cottle farms I think is who was running it. I’ve seen them in several places around Raleigh.
I’ve read that pickling lime makes them crispier, but haven’t tried it yet. Did some pickles last year that I thought were decent, but weren’t crisp enough for the wife. The pickles thing seems to be a bit of voodoo science.Can foods that would be hot water canned be pressure canned? In other words can something like pickles be processed in a pressure canner?
Finished these up today... the grape leaves definitely kept them crisp!.Started 3 gallons of Lacto-Fermented Dill Pickles today... two gallons in a crock. 1 in an old gallon pickled egg jar.
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I use grape leaves to keep my pickles crisp... any leaf (fresh or dried) with tannins (oak, horseradish...etc) will work. A big improvement on crispness of pickles is cutting about 1/4 inch of the blossom end off prior to pickling and/or fermenting. The Blossom end has enzymes that will soften the cucumber.I’ve read that pickling lime makes them crispier, but haven’t tried it yet. Did some pickles last year that I thought were decent, but weren’t crisp enough for the wife. The pickles thing seems to be a bit of voodoo science.
I also heard pressure canners are hard to find right now.
Cool, thank you. I did not know either of those things. I'll have to look for some grape leaves, but I know that my parents planted horseradish, so we could try that.I use grape leaves to keep my pickles crisp... any leaf (fresh or dried) with tannins (oak, horseradish...etc) will work. A big improvement on crispness of pickles is cutting about 1/4 inch of the blossom end off prior to pickling and/or fermenting. The Blossom end has enzymes that will soften the cucumber.
I got this from a container company where I get canning supplies. Check it out as there are some good tips.I did a forum search and surprisingly came up blank.... Does anyone have a really good dill, not sweet, pickle recipe they would be willing to share?
We made some refrigerator pickles, but want to also make some canned ones. We're going to try adding the grape leaves this time too.
Thank you. My mother made a few regular ones, and I think we got most of those steps so fingers crossed. She did add horseradish leaf (tannins). I have no idea if Thst will add flavor. The neighbor has grapes and we have some wild grapes on the woods edge (probably poison ivy covered). Guess we’ll know in a few weeks.I got this from a container company where I get canning supplies. Check it out as there are some good tips.
Rooster
I usually add some salt and a little lemon juice. The juice helps keep the bright red color.For those who can tomatoes, do you use the citric acid. I did but can’t stand the citrus taste of the tomatoes, so I deleted it this year. I pressure canned my tomatoes and only added salt. Guess I’ll see if they keep. What say you?
Thawed out our deep freezer and found a couple of pounds of ground venison that were nearly 3 years old. It was encrusted in ice in the back of the top rack. So I thawed it out slow along with the freezer.Passed the ol smell test and didn't appear to be freezer burned. Wax paper just works.
I ended up making chili beans and canning a couple quarts of it after tasting a bowl. Good stuff!
I would assemble(cook) the meat, tomatoes and whatever spices you would like first. The beans, I assume are already cooked and you dont want them turning to mush so add them to the meat mixture and give a final taste before canning. The pressure canning basically cooks everything another time so keep that in mind. I make sure to have the ingredients salted for flavor but it also aids in preservation. Cooking the meat first also gives you the option of draining the fats off if you like....most chicks like. Us fat boys not so much...lolThat looks delicious. As a beginner I have a question if I may. It's getting to be the time of the year that my wife makes chili beans. With the left overs its my understanding that you have have to pressure can them for what ever ingredient takes the longest time. For example hamburger would take the longest time so you pressure can for the amount of time hamburger calls for. Is that correct?
Principles almost entirely the same. Still need to clean rim, get the air out, leave head, space etc. The difference is that you bring it up to boiling and let the air out for 10 minutes then put the weight on. Get it up to pressure and turn the heat down to hold it they for that processing time. Typically 75 minutes pints, 90 minutes quarts.Need to watch a few more videos and ask a few more questions.
$650 on Amazon with a 5 week lead time estimate.Apparently prices have gone stupid lately (as with a bunch of other things).
Whaaaat!$650 on Amazon with a 5 week lead time estimate.
I use grape leaves to keep my pickles crisp... any leaf (fresh or dried) with tannins (oak, horseradish...etc) will work. A big improvement on crispness of pickles is cutting about 1/4 inch of the blossom end off prior to pickling and/or fermenting. The Blossom end has enzymes that will soften the cucumber.
$650 on Amazon with a 5 week lead time estimate.