On Tue, 30 Jul 2019 14:44:47 -0400, songbird >
wrote:

wrote:
>> On Tue, 30 Jul 2019 09:19:08 -0400, songbird >
>> wrote:
>>
wrote:
>>>...
>>>> Have you ever tried home canning previously?
>>>> Your listed method is contrary to pretty well all recommended safe
>>>> pickling and/or processing procedures.
>>>
>>> ? there is vinegar enough in the brine, i don't
>>>see anything particularly dangerous there...
>>
>> You're serious?
>> NCHFP recipe calls for straight vinegar.
>> OP's recipe calls for 2 parts water to 1 part vinegar, plus he also
>> adds back the juice sweated out of the cucumbers by salting. Not
>> really a very acidic brine at all.
>
> we've done thousands of quarts of pickles of
>various kinds over the years. the added salt
>and sugar also act as preservatives in addition
>to the vinegar.
>
> i think we use straight vinegar too and drain
>the cucumbers and rinse them and then let them
>drip the water away before i heat the mixture
>through for packing into the jars, but considering
>that i do make dill pickles with 2 to 1 and
>have never had any spoiling i think it is safe
>enough. not that i'd do it that ways...
>
> naturally fermented pickles are in water and
>salt and the acidic component comes from lacto-
>bacilli but that happens after some days in
>the brine so at first they are in neutral pH
>water or so...
>
> you don't hear people screaming about making
>saurkraut or other naturally fermented items
>using weak brines. at least i don't.
>
>
>>> are you critiquing the method for sealing?
>>>
>>> while oven-canning is not recommended for most
>>>people to use any more it does work just fine if
>>>you know what you are doing.
>>
>> Processing is not just a "method for sealing".
>> If all you want to do is seal your jars, put a lid and ring on it as
>> soon as you've added the hot ingredients and it will more than likely
>> pull a weak vacuum seal.
>> Proper processing is meant to ensure food safety during storage.
>
> proper acidity is the point that is most important
>and determines what type of further processing might
>be needed. food safety during storage will be the
>result of a combination of many factors, there is prep
>of ingredients and how clean the jars are, but even
>then an acidic enough combination is often just fine
>for keeping what is in that container safe.
>
> if the contents are not acidic enough then you
>need to use other methods for processing (pressure
>canning).
>
>
>> NCHFP says: Only boiling water or pressure canning methods are
>> recommended for canning foods. Older methods, such as oven canning and
>> open-kettle canning, have been discredited and can be hazardous.
>
> there are a lot of hazards in life. with 150yrs of
>experience here between us to date and nobody getting
>sick i think we're quite ok with what we're doing.
>
>
>> In other words, oven canning is not recommended period, not just "for
>> most people, even if you think "you know what you are doing".
>
> it works well and yes it does matter if you know what
>you are doing or not - someone who doesn't know what
>they're doing should not be canning BWB, pressure canning
>or oven canning or those people who still think that
>packing stuff in oil is a good idea.

those tuna fish people must be crazy then because they pack tuna in
oil.

>
> a basic food prep course should be taken along with
>some study.
>
>
> songbird

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