On Tue, 30 Jul 2019 07:19:19 -0500, Sqwertz >
wrote:

>On Mon, 29 Jul 2019 17:11:27 -0500,
wrote:
>
>> ATK said to do it for 30 mins at 180 degrees
>> canning jam only takes 20 minutes, I add 5 minutes and 10 degrees
>> because I use an air fryer.
>
>1. You used less vinegar, said it was "too strong".
>2. You added more water (from the sweating)
>3. Wet heat from a BWB is a lot different than dry heat from an AF
>4. Pectin in cucumbers breaks down at 187-188F making mushy pickles
>5. ATK didn't say 180F

yeah I said that wrong it is 185

>6. You can't reuse commercial pickle jars with silicone putty seals

you surely can reuse the jars, it is recommended that you do not reuse
the lids though

>for shelf stable pickles. And especially not 4 or 5 times.
>7. Jams have less acidity and are held at a much higher
>temperature.
>8. You really don't have a clue about all the many factors that go
>into canning foods safely.


>
>I think you're done here.
>
>-sw

--

____/~~~sine qua non~~~\____