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Bruce[_28_]

On Tue, 30 Jul 2019 08:38:47 -0400, Gary > wrote:

>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
>> 6. You can't reuse commercial pickle jars with silicone putty seals
>> 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
>
>Make pickles the easy way like I do. Buy a good brand from the
>store. No worries and no arguments except maybe from bruce
>pulling up brand ingredient lists.

You bet.