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Pickling
Jinx the Minx wrote:
.... > Those old fashioned ways are there because they are safe. Your new > fangled method is.....dangerous. oven canning was common before BWB came along. we still oven can now. no problems, but we know what we're doing. i will not oven can anything low acid, but the recipe posted by the OP does have enough acid in it to be just fine IMO. songbird |
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Pickling
On 2019-07-30 8:26 a.m., Sqwertz wrote:
> On Mon, 29 Jul 2019 17:23:51 -0500, > wrote: > >> I am sorry but you people really have to realize that there are ways >> to do things that are different/better/faster than the ways that you >> did them when you were younger. Hell there are ways that are better >> than when I was younger, but I am not going to stick to the old >> methods. Older people like to keep doing thing the "old fashioned" >> way. Well I do not. > > Stubborn, pigheaded, ignoramus. This guy thinks he can reinvent > millions of hours of pickling/canning research by hundreds of > universities and the thousands of books on the subject at home with > his air fryer. > > If you can hang in here another year, you'll have topped Julie in > 1/10th the time. > Wasn't that his plan right from the start? |
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Pickling
On Tue, 30 Jul 2019 03:22:22 -0700 (PDT), Cindy Hamilton
> wrote: >On Monday, July 29, 2019 at 4:40:59 PM UTC-4, Jinx the Minx wrote: >> Cindy Hamilton > wrote: >> > On Monday, July 29, 2019 at 1:50:27 PM UTC-4, wrote: >> >> At the farmers market they have cucumbers for 50 cents each. They are >> >> about 12-14 inches long and have a good girth. So I decided to make my >> >> bread and butter pickles instead of buying them for about 3.50 a jar >> >> or more. >> >> >> >> So the first thing I do is thinly slice my cukes in many slices, it >> >> usually works out to one cuke per 24 oz jar. Then I put them in a >> >> large bowl and give them a good salting a good mix and cover and let >> >> them sit in the fridge for about three hours. >> >> >> >> Then I make my vinegar solution by mixing usually 2 parts water to 1 >> >> part apple cider or maybe white distilled vinegar. Then I add my >> >> spices I will most often as the sweetener add 1/2 to 1 sugar per >> >> vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a >> >> small batch. Then I cut some green onions in about 1 inch strips and >> >> throw that in the vinegar solution. Then I place it over a low flame >> >> and make sure the sugar has completely dissolved. >> >> I will then take the cucumber water that has been pulled out of the >> >> cukes by the salt and add that to the vinegar. There is some great >> >> flavor in there. >> >> >> >> When my vinegar solution comes to a light boil I will fill my empty >> >> jars with the cuke slices and then pour in the vinegar. Very lightly I >> >> will put on the lids and tightening them only fingertip tight. Then >> >> place the jars in my air fryer oven and set it to 190 F for about 35 >> >> minutes. I usually just leave it in there over night to cool and the >> >> next day ensure the lids have tightened and then store the jars on a >> >> shelf somewhere. >> > >> > From a food safety standpoint, you're playing with fire. >> > >> > Even if you've successfully done this sort of thing in the past, you >> > really should keep those pickles in the refrigerator, not a shelf >> > somewhere. >> > >> > Cindy Hamilton >> > >> >> If by successful you mean that he didnt already kill himself, >> not...successfully canned. > >Yes, I mean he didn't already kill himself. Although that's not as likely >as it looks, given the high acid content of his pickles. > >Cindy Hamilton He's not making pickles, he's making mumified TIAD cucumbers. I ferment my cukes, they'll keep at least two years in the fridge but they are all gone within six months or less. |
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Pickling
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. > > 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. 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. In other words, oven canning is not recommended period, not just "for most people, even if you think "you know what you are doing". Ross. |
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Pickling
On Tue, 30 Jul 2019 04:02:29 -0000 (UTC), Jinx the Minx
> wrote: > wrote: >> On Mon, 29 Jul 2019 11:29:50 -0700 (PDT), GM >> > wrote: >> >>> US Janet B. wrote: >>> >>>> On Mon, 29 Jul 2019 12:50:21 -0500, >>>> wrote: >>>> >>>>> At the farmers market they have cucumbers for 50 cents each. They are >>>>> about 12-14 inches long and have a good girth. So I decided to make my >>>>> bread and butter pickles instead of buying them for about 3.50 a jar >>>>> or more. >>>>> >>>>> So the first thing I do is thinly slice my cukes in many slices, it >>>>> usually works out to one cuke per 24 oz jar. Then I put them in a >>>>> large bowl and give them a good salting a good mix and cover and let >>>>> them sit in the fridge for about three hours. >>>>> >>>>> Then I make my vinegar solution by mixing usually 2 parts water to 1 >>>>> part apple cider or maybe white distilled vinegar. Then I add my >>>>> spices I will most often as the sweetener add 1/2 to 1 sugar per >>>>> vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a >>>>> small batch. Then I cut some green onions in about 1 inch strips and >>>>> throw that in the vinegar solution. Then I place it over a low flame >>>>> and make sure the sugar has completely dissolved. >>>>> I will then take the cucumber water that has been pulled out of the >>>>> cukes by the salt and add that to the vinegar. There is some great >>>>> flavor in there. >>>>> >>>>> When my vinegar solution comes to a light boil I will fill my empty >>>>> jars with the cuke slices and then pour in the vinegar. Very lightly I >>>>> will put on the lids and tightening them only fingertip tight. Then >>>>> place the jars in my air fryer oven and set it to 190 F for about 35 >>>>> minutes. I usually just leave it in there over night to cool and the >>>>> next day ensure the lids have tightened and then store the jars on a >>>>> shelf somewhere. >>>>> -- >>>>> >>>>> >>>>> "There are idiots among us, and they all believe in a god" >>>>> ~Toidi Uoy >>>> >>>> have you ever pickled anything before? >>> >>> >>> That's not a "pickle recipe", that's a "BOTULISM recipe", lol... >>> >>> And it's way cheaper to simply buy a decent pickle, canning is very >>> labor - intensive and costly... >> >> How is it labor intensive? you cut then salt let sit then mix your >> vinegar put it in the jar heat the jar to a low heat, then done. I use >> the exact same jars from when I bought them from the store. I just >> cleaned and stored them. I have used the same jar and lids for the >> pineapple jam at least 4 times and now pickles 3 times with the exact >> same jar. So like I said I can make a full 24 oz jar of pickles for >> about 1 dollar >> >> The only thing I am having problems with though is finding a good >> vinegar that I like. I bought a big gallon of white distilled from >> costco so I have a good bit to use before I get more. >>> >>> I used to can a lot many years ago, but the novelty soon wore off. I >>> can buy better canned tomatoes, etc., than I can make...I bought all the >>> canning produce at local farmers markets, canning is useful if you grown >>> yer own stuff, otherwise it is mostly a money/time sink... >> >> As I said that all depends on how you do it. >> Just like people once thought that it is best to wash rinse and >> repeat. There are ways to do things that is just as safe and just as >> good and usually easier and cheaper. Like using an Airfryer for the >> canning instead of boiling water or a pressure cooker. Using those >> screw on lids really makes it simple. Granted the screw on lids will >> eventually warp and not be useable anymore but I have used them quite >> a few times and it has done very well so far. >> >> >>> >>> A few years back I made some brandied cherries, etc. for holiday >>> gifting, but I gave even that up... >> >> -- >> >> ____/~~~sine qua non~~~\____ >> > >Stop canning!! Your technique is a health catastrophe in the making. I am not canning.... -- ____/~~~sine qua non~~~\____ |
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Pickling
On Tue, 30 Jul 2019 04:02:27 -0000 (UTC), Jinx the Minx
> wrote: > wrote: >> On Mon, 29 Jul 2019 19:02:23 -0000 (UTC), Jinx the Minx >> > wrote: >> >>> > wrote: >>>> At the farmers market they have cucumbers for 50 cents each. They are >>>> about 12-14 inches long and have a good girth. So I decided to make my >>>> bread and butter pickles instead of buying them for about 3.50 a jar >>>> or more. >>>> >>>> So the first thing I do is thinly slice my cukes in many slices, it >>>> usually works out to one cuke per 24 oz jar. Then I put them in a >>>> large bowl and give them a good salting a good mix and cover and let >>>> them sit in the fridge for about three hours. >>>> >>>> Then I make my vinegar solution by mixing usually 2 parts water to 1 >>>> part apple cider or maybe white distilled vinegar. Then I add my >>>> spices I will most often as the sweetener add 1/2 to 1 sugar per >>>> vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a >>>> small batch. Then I cut some green onions in about 1 inch strips and >>>> throw that in the vinegar solution. Then I place it over a low flame >>>> and make sure the sugar has completely dissolved. >>>> I will then take the cucumber water that has been pulled out of the >>>> cukes by the salt and add that to the vinegar. There is some great >>>> flavor in there. >>>> >>>> When my vinegar solution comes to a light boil I will fill my empty >>>> jars with the cuke slices and then pour in the vinegar. Very lightly I >>>> will put on the lids and tightening them only fingertip tight. Then >>>> place the jars in my air fryer oven and set it to 190 F for about 35 >>>> minutes. I usually just leave it in there over night to cool and the >>>> next day ensure the lids have tightened and then store the jars on a >>>> shelf somewhere. >>>> -- >>>> >>>> >>>> "There are idiots among us, and they all believe in a god" >>>> ~Toidi Uoy >>>> >>> >>> Only 190 degrees, in an air fryer, for 35 minutes? LOLOL. You cannot make >>> up your own canning rules. Unless you want botulism, of course. >> >> >> 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. >> >> -- >> >> ____/~~~sine qua non~~~\____ >> > >You cannot use an air fryer for canning, period. Youre just guessing at >how to do it. There is a difference between wet heat and dry heat when it >comes to canning. yes I would agree that the wet heat is a more direct heat, however as U have already explained I add 10 degrees and 5 minutes and I am not canning.... Canning like when I make the pineapple jam takes a good bit less time -- ____/~~~sine qua non~~~\____ |
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Pickling
On Tue, 30 Jul 2019 20:54:55 +1000, Bruce >
wrote: >On Tue, 30 Jul 2019 03:33:40 -0700 (PDT), Cindy Hamilton > wrote: > >>On Tuesday, July 30, 2019 at 12:02:32 AM UTC-4, Jinx the Minx wrote: >>> > wrote: >>> > On Mon, 29 Jul 2019 19:02:23 -0000 (UTC), Jinx the Minx >>> > > wrote: >>> > >>> >> > wrote: >>> >>> At the farmers market they have cucumbers for 50 cents each. They are >>> >>> about 12-14 inches long and have a good girth. So I decided to make my >>> >>> bread and butter pickles instead of buying them for about 3.50 a jar >>> >>> or more. >>> >>> >>> >>> So the first thing I do is thinly slice my cukes in many slices, it >>> >>> usually works out to one cuke per 24 oz jar. Then I put them in a >>> >>> large bowl and give them a good salting a good mix and cover and let >>> >>> them sit in the fridge for about three hours. >>> >>> >>> >>> Then I make my vinegar solution by mixing usually 2 parts water to 1 >>> >>> part apple cider or maybe white distilled vinegar. Then I add my >>> >>> spices I will most often as the sweetener add 1/2 to 1 sugar per >>> >>> vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a >>> >>> small batch. Then I cut some green onions in about 1 inch strips and >>> >>> throw that in the vinegar solution. Then I place it over a low flame >>> >>> and make sure the sugar has completely dissolved. >>> >>> I will then take the cucumber water that has been pulled out of the >>> >>> cukes by the salt and add that to the vinegar. There is some great >>> >>> flavor in there. >>> >>> >>> >>> When my vinegar solution comes to a light boil I will fill my empty >>> >>> jars with the cuke slices and then pour in the vinegar. Very lightly I >>> >>> will put on the lids and tightening them only fingertip tight. Then >>> >>> place the jars in my air fryer oven and set it to 190 F for about 35 >>> >>> minutes. I usually just leave it in there over night to cool and the >>> >>> next day ensure the lids have tightened and then store the jars on a >>> >>> shelf somewhere. >>> >>> -- >>> >>> >>> >>> >>> >>> "There are idiots among us, and they all believe in a god" >>> >>> ~Toidi Uoy >>> >>> >>> >> >>> >> Only 190 degrees, in an air fryer, for 35 minutes? LOLOL. You cannot make >>> >> up your own canning rules. Unless you want botulism, of course. >>> > >>> > >>> > 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. >>> > >>> > -- >>> > >>> > ____/~~~sine qua non~~~\____ >>> > >>> >>> You cannot use an air fryer for canning, period. Youre just guessing at >>> how to do it. There is a difference between wet heat and dry heat when it >>> comes to canning. >> >>Y'know, why do we care? Let the dumbass kill himself. Then he'll stop >>posting to RFC. > >If all the dumbasses stopped posting to RFC, I'd feel quite lonely >here. good one! -- ____/~~~sine qua non~~~\____ |
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Pickling
On Tue, 30 Jul 2019 03:31:02 -0700 (PDT), Cindy Hamilton
> wrote: >On Monday, July 29, 2019 at 6:11:34 PM UTC-4, wrote: >> On Mon, 29 Jul 2019 19:02:23 -0000 (UTC), Jinx the Minx >> > wrote: >> >> > wrote: >> >> At the farmers market they have cucumbers for 50 cents each. They are >> >> about 12-14 inches long and have a good girth. So I decided to make my >> >> bread and butter pickles instead of buying them for about 3.50 a jar >> >> or more. >> >> >> >> So the first thing I do is thinly slice my cukes in many slices, it >> >> usually works out to one cuke per 24 oz jar. Then I put them in a >> >> large bowl and give them a good salting a good mix and cover and let >> >> them sit in the fridge for about three hours. >> >> >> >> Then I make my vinegar solution by mixing usually 2 parts water to 1 >> >> part apple cider or maybe white distilled vinegar. Then I add my >> >> spices I will most often as the sweetener add 1/2 to 1 sugar per >> >> vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a >> >> small batch. Then I cut some green onions in about 1 inch strips and >> >> throw that in the vinegar solution. Then I place it over a low flame >> >> and make sure the sugar has completely dissolved. >> >> I will then take the cucumber water that has been pulled out of the >> >> cukes by the salt and add that to the vinegar. There is some great >> >> flavor in there. >> >> >> >> When my vinegar solution comes to a light boil I will fill my empty >> >> jars with the cuke slices and then pour in the vinegar. Very lightly I >> >> will put on the lids and tightening them only fingertip tight. Then >> >> place the jars in my air fryer oven and set it to 190 F for about 35 >> >> minutes. I usually just leave it in there over night to cool and the >> >> next day ensure the lids have tightened and then store the jars on a >> >> shelf somewhere. >> >> -- >> >> >> >> >> >> "There are idiots among us, and they all believe in a god" >> >> ~Toidi Uoy >> >> >> > >> >Only 190 degrees, in an air fryer, for 35 minutes? LOLOL. You cannot make >> >up your own canning rules. Unless you want botulism, of course. >> >> >> 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. > >Jam is full of sugar, which at high concentrations inhibits the growth of >pathogens. > >Can you post a link to the ATK method? For what canning or pickling? BTW google is your friend > >Cindy Hamilton -- ____/~~~sine qua non~~~\____ |
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Pickling
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~~~\____ |
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Pickling
Jinx the Minx wrote:
.... > Oven canning isnt recommended because it has been proven to be not all > that safe, despite people knowing what theyre doing. i'll gladly teach anyone to do it and they'll be safe. songbird |
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Pickling
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Pickling
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. |
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Pickling
On Tue, 30 Jul 2019 12:34:13 -0000 (UTC), Jinx the Minx
> wrote: >Cindy Hamilton > wrote: >> Y'know, why do we care? Let the dumbass kill himself. Then he'll stop >> posting to RFC. >> >> Cindy Hamilton >> > >Excellent point. If you don't can the way I can, I want you to die. Signed: 2 crazy bitches. |
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Pickling
> wrote:
> On Tue, 30 Jul 2019 04:02:27 -0000 (UTC), Jinx the Minx > > wrote: > >> > wrote: >>> On Mon, 29 Jul 2019 19:02:23 -0000 (UTC), Jinx the Minx >>> > wrote: >>> >>>> > wrote: >>>>> At the farmers market they have cucumbers for 50 cents each. They are >>>>> about 12-14 inches long and have a good girth. So I decided to make my >>>>> bread and butter pickles instead of buying them for about 3.50 a jar >>>>> or more. >>>>> >>>>> So the first thing I do is thinly slice my cukes in many slices, it >>>>> usually works out to one cuke per 24 oz jar. Then I put them in a >>>>> large bowl and give them a good salting a good mix and cover and let >>>>> them sit in the fridge for about three hours. >>>>> >>>>> Then I make my vinegar solution by mixing usually 2 parts water to 1 >>>>> part apple cider or maybe white distilled vinegar. Then I add my >>>>> spices I will most often as the sweetener add 1/2 to 1 sugar per >>>>> vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a >>>>> small batch. Then I cut some green onions in about 1 inch strips and >>>>> throw that in the vinegar solution. Then I place it over a low flame >>>>> and make sure the sugar has completely dissolved. >>>>> I will then take the cucumber water that has been pulled out of the >>>>> cukes by the salt and add that to the vinegar. There is some great >>>>> flavor in there. >>>>> >>>>> When my vinegar solution comes to a light boil I will fill my empty >>>>> jars with the cuke slices and then pour in the vinegar. Very lightly I >>>>> will put on the lids and tightening them only fingertip tight. Then >>>>> place the jars in my air fryer oven and set it to 190 F for about 35 >>>>> minutes. I usually just leave it in there over night to cool and the >>>>> next day ensure the lids have tightened and then store the jars on a >>>>> shelf somewhere. >>>>> -- >>>>> >>>>> >>>>> "There are idiots among us, and they all believe in a god" >>>>> ~Toidi Uoy >>>>> >>>> >>>> Only 190 degrees, in an air fryer, for 35 minutes? LOLOL. You cannot make >>>> up your own canning rules. Unless you want botulism, of course. >>> >>> >>> 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. >>> >>> -- >>> >>> ____/~~~sine qua non~~~\____ >>> >> >> You cannot use an air fryer for canning, period. Youre just guessing at >> how to do it. There is a difference between wet heat and dry heat when it >> comes to canning. > > yes I would agree that the wet heat is a more direct heat, however as > U have already explained I add 10 degrees and 5 minutes and I am not > canning.... > Canning like when I make the pineapple jam takes a good bit less time > > -- > > ____/~~~sine qua non~~~\____ > What youre doing, is not really anything. Put your pickles in the damn fridge and forget the air fryer altogether. Its doing NOTHING but making your unsanitary jars warm to the touch. |
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Pickling
> wrote:
> On Tue, 30 Jul 2019 04:02:29 -0000 (UTC), Jinx the Minx > > wrote: > >> > wrote: >>> On Mon, 29 Jul 2019 11:29:50 -0700 (PDT), GM >>> > wrote: >>> >>>> US Janet B. wrote: >>>> >>>>> On Mon, 29 Jul 2019 12:50:21 -0500, >>>>> wrote: >>>>> >>>>>> At the farmers market they have cucumbers for 50 cents each. They are >>>>>> about 12-14 inches long and have a good girth. So I decided to make my >>>>>> bread and butter pickles instead of buying them for about 3.50 a jar >>>>>> or more. >>>>>> >>>>>> So the first thing I do is thinly slice my cukes in many slices, it >>>>>> usually works out to one cuke per 24 oz jar. Then I put them in a >>>>>> large bowl and give them a good salting a good mix and cover and let >>>>>> them sit in the fridge for about three hours. >>>>>> >>>>>> Then I make my vinegar solution by mixing usually 2 parts water to 1 >>>>>> part apple cider or maybe white distilled vinegar. Then I add my >>>>>> spices I will most often as the sweetener add 1/2 to 1 sugar per >>>>>> vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a >>>>>> small batch. Then I cut some green onions in about 1 inch strips and >>>>>> throw that in the vinegar solution. Then I place it over a low flame >>>>>> and make sure the sugar has completely dissolved. >>>>>> I will then take the cucumber water that has been pulled out of the >>>>>> cukes by the salt and add that to the vinegar. There is some great >>>>>> flavor in there. >>>>>> >>>>>> When my vinegar solution comes to a light boil I will fill my empty >>>>>> jars with the cuke slices and then pour in the vinegar. Very lightly I >>>>>> will put on the lids and tightening them only fingertip tight. Then >>>>>> place the jars in my air fryer oven and set it to 190 F for about 35 >>>>>> minutes. I usually just leave it in there over night to cool and the >>>>>> next day ensure the lids have tightened and then store the jars on a >>>>>> shelf somewhere. >>>>>> -- >>>>>> >>>>>> >>>>>> "There are idiots among us, and they all believe in a god" >>>>>> ~Toidi Uoy >>>>> >>>>> have you ever pickled anything before? >>>> >>>> >>>> That's not a "pickle recipe", that's a "BOTULISM recipe", lol... >>>> >>>> And it's way cheaper to simply buy a decent pickle, canning is very >>>> labor - intensive and costly... >>> >>> How is it labor intensive? you cut then salt let sit then mix your >>> vinegar put it in the jar heat the jar to a low heat, then done. I use >>> the exact same jars from when I bought them from the store. I just >>> cleaned and stored them. I have used the same jar and lids for the >>> pineapple jam at least 4 times and now pickles 3 times with the exact >>> same jar. So like I said I can make a full 24 oz jar of pickles for >>> about 1 dollar >>> >>> The only thing I am having problems with though is finding a good >>> vinegar that I like. I bought a big gallon of white distilled from >>> costco so I have a good bit to use before I get more. >>>> >>>> I used to can a lot many years ago, but the novelty soon wore off. I >>>> can buy better canned tomatoes, etc., than I can make...I bought all the >>>> canning produce at local farmers markets, canning is useful if you grown >>>> yer own stuff, otherwise it is mostly a money/time sink... >>> >>> As I said that all depends on how you do it. >>> Just like people once thought that it is best to wash rinse and >>> repeat. There are ways to do things that is just as safe and just as >>> good and usually easier and cheaper. Like using an Airfryer for the >>> canning instead of boiling water or a pressure cooker. Using those >>> screw on lids really makes it simple. Granted the screw on lids will >>> eventually warp and not be useable anymore but I have used them quite >>> a few times and it has done very well so far. >>> >>> >>>> >>>> A few years back I made some brandied cherries, etc. for holiday >>>> gifting, but I gave even that up... >>> >>> -- >>> >>> ____/~~~sine qua non~~~\____ >>> >> >> Stop canning!! Your technique is a health catastrophe in the making. > > I am not canning.... > > -- > > ____/~~~sine qua non~~~\____ > Youre certainly not making shelf stable food, thats for sure. |
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Pickling
songbird > wrote:
> Jinx the Minx wrote: > ... >> Oven canning isnt recommended because it has been proven to be not all >> that safe, despite people knowing what theyre doing. > > i'll gladly teach anyone to do it and they'll be safe. > > > songbird > Ill stick with my water bath and pressure canning methods, but thanks for the offer. |
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Pickling
Bruce > wrote:
> On Tue, 30 Jul 2019 12:34:13 -0000 (UTC), Jinx the Minx > > wrote: > >> Cindy Hamilton > wrote: > >>> Y'know, why do we care? Let the dumbass kill himself. Then he'll stop >>> posting to RFC. >>> >>> Cindy Hamilton >>> >> >> Excellent point. > > If you don't can the way I can, I want you to die. Signed: 2 crazy > bitches. > Some people make jam by water bath canning and others make freezer jam. Some people (like me) do it both ways. At least I know that my recipes and processing methods arent going to poison my family by luck of the draw. If air fryer canning was tested, with scientifically sound times and temps then so be it, but it hasnt been. Hes just poking and hoping. |
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Pickling
On Tue, 30 Jul 2019 20:16:08 -0000 (UTC), Jinx the Minx
> wrote: >Bruce > wrote: >> On Tue, 30 Jul 2019 12:34:13 -0000 (UTC), Jinx the Minx >> > wrote: >> >>> Cindy Hamilton > wrote: >> >>>> Y'know, why do we care? Let the dumbass kill himself. Then he'll stop >>>> posting to RFC. >>>> >>>> Cindy Hamilton >>>> >>> >>> Excellent point. >> >> If you don't can the way I can, I want you to die. Signed: 2 crazy >> bitches. >> > >Some people make jam by water bath canning and others make freezer jam. >Some people (like me) do it both ways. At least I know that my recipes and >processing methods arent going to poison my family by luck of the draw. > >If air fryer canning was tested, with scientifically sound times and temps >then so be it, but it hasnt been. Hes just poking and hoping. I have no idea who's right. I just think that "Y'know, why do we care? Let the dumbass kill himself. Then he'll stop posting to RFC" is a hysterical reaction. |
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Pickling
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Pickling
On Tue, 30 Jul 2019 19:54:30 -0000 (UTC), Jinx the Minx
> wrote: > wrote: >> On Tue, 30 Jul 2019 04:02:29 -0000 (UTC), Jinx the Minx >> > wrote: >> >>> > wrote: >>>> On Mon, 29 Jul 2019 11:29:50 -0700 (PDT), GM >>>> > wrote: >>>> >>>>> US Janet B. wrote: >>>>> >>>>>> On Mon, 29 Jul 2019 12:50:21 -0500, >>>>>> wrote: >>>>>> >>>>>>> At the farmers market they have cucumbers for 50 cents each. They are >>>>>>> about 12-14 inches long and have a good girth. So I decided to make my >>>>>>> bread and butter pickles instead of buying them for about 3.50 a jar >>>>>>> or more. >>>>>>> >>>>>>> So the first thing I do is thinly slice my cukes in many slices, it >>>>>>> usually works out to one cuke per 24 oz jar. Then I put them in a >>>>>>> large bowl and give them a good salting a good mix and cover and let >>>>>>> them sit in the fridge for about three hours. >>>>>>> >>>>>>> Then I make my vinegar solution by mixing usually 2 parts water to 1 >>>>>>> part apple cider or maybe white distilled vinegar. Then I add my >>>>>>> spices I will most often as the sweetener add 1/2 to 1 sugar per >>>>>>> vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a >>>>>>> small batch. Then I cut some green onions in about 1 inch strips and >>>>>>> throw that in the vinegar solution. Then I place it over a low flame >>>>>>> and make sure the sugar has completely dissolved. >>>>>>> I will then take the cucumber water that has been pulled out of the >>>>>>> cukes by the salt and add that to the vinegar. There is some great >>>>>>> flavor in there. >>>>>>> >>>>>>> When my vinegar solution comes to a light boil I will fill my empty >>>>>>> jars with the cuke slices and then pour in the vinegar. Very lightly I >>>>>>> will put on the lids and tightening them only fingertip tight. Then >>>>>>> place the jars in my air fryer oven and set it to 190 F for about 35 >>>>>>> minutes. I usually just leave it in there over night to cool and the >>>>>>> next day ensure the lids have tightened and then store the jars on a >>>>>>> shelf somewhere. >>>>>>> -- >>>>>>> >>>>>>> >>>>>>> "There are idiots among us, and they all believe in a god" >>>>>>> ~Toidi Uoy >>>>>> >>>>>> have you ever pickled anything before? >>>>> >>>>> >>>>> That's not a "pickle recipe", that's a "BOTULISM recipe", lol... >>>>> >>>>> And it's way cheaper to simply buy a decent pickle, canning is very >>>>> labor - intensive and costly... >>>> >>>> How is it labor intensive? you cut then salt let sit then mix your >>>> vinegar put it in the jar heat the jar to a low heat, then done. I use >>>> the exact same jars from when I bought them from the store. I just >>>> cleaned and stored them. I have used the same jar and lids for the >>>> pineapple jam at least 4 times and now pickles 3 times with the exact >>>> same jar. So like I said I can make a full 24 oz jar of pickles for >>>> about 1 dollar >>>> >>>> The only thing I am having problems with though is finding a good >>>> vinegar that I like. I bought a big gallon of white distilled from >>>> costco so I have a good bit to use before I get more. >>>>> >>>>> I used to can a lot many years ago, but the novelty soon wore off. I >>>>> can buy better canned tomatoes, etc., than I can make...I bought all the >>>>> canning produce at local farmers markets, canning is useful if you grown >>>>> yer own stuff, otherwise it is mostly a money/time sink... >>>> >>>> As I said that all depends on how you do it. >>>> Just like people once thought that it is best to wash rinse and >>>> repeat. There are ways to do things that is just as safe and just as >>>> good and usually easier and cheaper. Like using an Airfryer for the >>>> canning instead of boiling water or a pressure cooker. Using those >>>> screw on lids really makes it simple. Granted the screw on lids will >>>> eventually warp and not be useable anymore but I have used them quite >>>> a few times and it has done very well so far. >>>> >>>> >>>>> >>>>> A few years back I made some brandied cherries, etc. for holiday >>>>> gifting, but I gave even that up... >>>> >>>> -- >>>> >>>> ____/~~~sine qua non~~~\____ >>>> >>> >>> Stop canning!! Your technique is a health catastrophe in the making. >> >> I am not canning.... >> >> -- >> >> ____/~~~sine qua non~~~\____ >> > >Youre certainly not making shelf stable food, thats for sure. funny that.... I just opened a jar of jam that I made like 2 months ago and it is just as fresh as the day that I made it. I will surely inform you of the next jar of pickles that I open and let you know how fresh they are, they should be about three weeks old maybe a month. -- ____/~~~sine qua non~~~\____ |
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Pickling
On Tue, 30 Jul 2019 20:16:08 -0000 (UTC), Jinx the Minx
> wrote: >Bruce > wrote: >> On Tue, 30 Jul 2019 12:34:13 -0000 (UTC), Jinx the Minx >> > wrote: >> >>> Cindy Hamilton > wrote: >> >>>> Y'know, why do we care? Let the dumbass kill himself. Then he'll stop >>>> posting to RFC. >>>> >>>> Cindy Hamilton >>>> >>> >>> Excellent point. >> >> If you don't can the way I can, I want you to die. Signed: 2 crazy >> bitches. >> > >Some people make jam by water bath canning and others make freezer jam. >Some people (like me) do it both ways. At least I know that my recipes and >processing methods arent going to poison my family by luck of the draw. > >If air fryer canning was tested, with scientifically sound times and temps >then so be it, but it hasnt been. Hes just poking and hoping. if you can look inside the jars and see a very slow boil then you know the temp is good -- ____/~~~sine qua non~~~\____ |
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Pickling
On Tue, 30 Jul 2019 19:54:29 -0000 (UTC), Jinx the Minx
> wrote: > wrote: >> On Tue, 30 Jul 2019 04:02:27 -0000 (UTC), Jinx the Minx >> > wrote: >> >>> > wrote: >>>> On Mon, 29 Jul 2019 19:02:23 -0000 (UTC), Jinx the Minx >>>> > wrote: >>>> >>>>> > wrote: >>>>>> At the farmers market they have cucumbers for 50 cents each. They are >>>>>> about 12-14 inches long and have a good girth. So I decided to make my >>>>>> bread and butter pickles instead of buying them for about 3.50 a jar >>>>>> or more. >>>>>> >>>>>> So the first thing I do is thinly slice my cukes in many slices, it >>>>>> usually works out to one cuke per 24 oz jar. Then I put them in a >>>>>> large bowl and give them a good salting a good mix and cover and let >>>>>> them sit in the fridge for about three hours. >>>>>> >>>>>> Then I make my vinegar solution by mixing usually 2 parts water to 1 >>>>>> part apple cider or maybe white distilled vinegar. Then I add my >>>>>> spices I will most often as the sweetener add 1/2 to 1 sugar per >>>>>> vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a >>>>>> small batch. Then I cut some green onions in about 1 inch strips and >>>>>> throw that in the vinegar solution. Then I place it over a low flame >>>>>> and make sure the sugar has completely dissolved. >>>>>> I will then take the cucumber water that has been pulled out of the >>>>>> cukes by the salt and add that to the vinegar. There is some great >>>>>> flavor in there. >>>>>> >>>>>> When my vinegar solution comes to a light boil I will fill my empty >>>>>> jars with the cuke slices and then pour in the vinegar. Very lightly I >>>>>> will put on the lids and tightening them only fingertip tight. Then >>>>>> place the jars in my air fryer oven and set it to 190 F for about 35 >>>>>> minutes. I usually just leave it in there over night to cool and the >>>>>> next day ensure the lids have tightened and then store the jars on a >>>>>> shelf somewhere. >>>>>> -- >>>>>> >>>>>> >>>>>> "There are idiots among us, and they all believe in a god" >>>>>> ~Toidi Uoy >>>>>> >>>>> >>>>> Only 190 degrees, in an air fryer, for 35 minutes? LOLOL. You cannot make >>>>> up your own canning rules. Unless you want botulism, of course. >>>> >>>> >>>> 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. >>>> >>>> -- >>>> >>>> ____/~~~sine qua non~~~\____ >>>> >>> >>> You cannot use an air fryer for canning, period. You?re just guessing at >>> how to do it. There is a difference between wet heat and dry heat when it >>> comes to canning. >> >> yes I would agree that the wet heat is a more direct heat, however as >> U have already explained I add 10 degrees and 5 minutes and I am not >> canning.... >> Canning like when I make the pineapple jam takes a good bit less time >> >> -- >> >> ____/~~~sine qua non~~~\____ >> > >What youre doing, is not really anything. Put your pickles in the damn >fridge and forget the air fryer altogether. Its doing NOTHING but making >your unsanitary jars warm to the touch. pfft... -- ____/~~~sine qua non~~~\____ |
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Pickling
On Tue, 30 Jul 2019 14:36:13 -0600, U.S. Janet B. >
wrote: >On Tue, 30 Jul 2019 12:06:26 -0500, wrote: >snip >> >>yes I would agree that the wet heat is a more direct heat, however as >>U have already explained I add 10 degrees and 5 minutes and I am not >>canning.... >>Canning like when I make the pineapple jam takes a good bit less time >> >yes, you are canning. >Canning is a method of preserving food in which the food contents are >processed and sealed in an airtight container pickling and canning are in fact different. -- ____/~~~sine qua non~~~\____ |
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Pickling
On Tue, 30 Jul 2019 12:43:52 -0500, Sqwertz >
wrote: >On Tue, 30 Jul 2019 12:21:42 -0500, wrote: > >> On Tue, 30 Jul 2019 07:19:19 -0500, Sqwertz > >> wrote: >> >>>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 > >So where do you get the new, unthreaded lids? well as I am sure you are fully aware they make the lids that are 2 separate pieces. There is the cover which goes over the opening and then there is the screw top that holds the cover down. > >At least you didn't argue the wet heat vs. dry heat thing. > >-sw -- ____/~~~sine qua non~~~\____ |
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Pickling
On Tue, 30 Jul 2019 14:07:47 -0400, songbird >
wrote: >Jinx the Minx wrote: >... >> Oven canning isnt recommended because it has been proven to be not all >> that safe, despite people knowing what theyre doing?. > > i'll gladly teach anyone to do it and they'll be safe. I am not trying to boast, I have not even suggesting someone do it the ways that I do it. I have watched instructional videos and use temps and times greater than what they use simply because I use an airfryer and not the water method in order for safety and time. The only thing I am doing is publishing what I am doing and the results I am getting which so far is pretty damn good. Every jar of jam that I have made is delicious and not in the least has a off putting or stale taste. Jams that are 2 months old taste just as fresh as the jams that were hours old. The only preservatives I use are salt and heat. The same goes for the veggies I have pickled. > > > songbird -- ____/~~~sine qua non~~~\____ |
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Pickling
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 -- ____/~~~sine qua non~~~\____ |
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Pickling
Bruce > wrote:
> On Tue, 30 Jul 2019 20:16:08 -0000 (UTC), Jinx the Minx > > wrote: > >> Bruce > wrote: >>> On Tue, 30 Jul 2019 12:34:13 -0000 (UTC), Jinx the Minx >>> > wrote: >>> >>>> Cindy Hamilton > wrote: >>> >>>>> Y'know, why do we care? Let the dumbass kill himself. Then he'll stop >>>>> posting to RFC. >>>>> >>>>> Cindy Hamilton >>>>> >>>> >>>> Excellent point. >>> >>> If you don't can the way I can, I want you to die. Signed: 2 crazy >>> bitches. >>> >> >> Some people make jam by water bath canning and others make freezer jam. >> Some people (like me) do it both ways. At least I know that my recipes and >> processing methods arent going to poison my family by luck of the draw. >> >> If air fryer canning was tested, with scientifically sound times and temps >> then so be it, but it hasnt been. Hes just poking and hoping. > > I have no idea who's right. I just think that > > "Y'know, why do we care? Let the dumbass kill himself. Then he'll > stop posting to RFC" > > is a hysterical reaction. > I think its that same JK cocky arrogance that comes from complete ignorance that causes that reaction. |
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heyjoe > wrote:
> On Tue, 30 Jul 2019 20:16:08 -0000 (UTC) > in Message-ID: > > Jinx the Minx > wrote : > >> If air fryer canning was tested, > > My understanding is that an air fryer is basically a convection oven, > maybe even a mini convection oven on steroids - but still, it's just an > electric oven. > > "Is oven canning safe? > No. This method can be dangerous because the temperature will vary > according to the accuracy of oven regulators and circulation of heat. > Dry heat is very slow in penetrating into jars of food." > So Easy to Preserve, Fourth Edition - page 85 > > There you have it. According to _MODERN_ food preservation > authorities, oven canning is no longer considereed a safe way to > preserve food and hasn't been since at least 1999. > > Folks (you know who I'm not talking to), please don't play Russian > Roulette with antiquated canning techniques, You only have to be wrong > once. > Exactly this. |
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Pickling
> wrote:
> On Tue, 30 Jul 2019 19:54:30 -0000 (UTC), Jinx the Minx > > wrote: > >> > wrote: >>> On Tue, 30 Jul 2019 04:02:29 -0000 (UTC), Jinx the Minx >>> > wrote: >>> >>>> > wrote: >>>>> On Mon, 29 Jul 2019 11:29:50 -0700 (PDT), GM >>>>> > wrote: >>>>> >>>>>> US Janet B. wrote: >>>>>> >>>>>>> On Mon, 29 Jul 2019 12:50:21 -0500, >>>>>>> wrote: >>>>>>> >>>>>>>> At the farmers market they have cucumbers for 50 cents each. They are >>>>>>>> about 12-14 inches long and have a good girth. So I decided to make my >>>>>>>> bread and butter pickles instead of buying them for about 3.50 a jar >>>>>>>> or more. >>>>>>>> >>>>>>>> So the first thing I do is thinly slice my cukes in many slices, it >>>>>>>> usually works out to one cuke per 24 oz jar. Then I put them in a >>>>>>>> large bowl and give them a good salting a good mix and cover and let >>>>>>>> them sit in the fridge for about three hours. >>>>>>>> >>>>>>>> Then I make my vinegar solution by mixing usually 2 parts water to 1 >>>>>>>> part apple cider or maybe white distilled vinegar. Then I add my >>>>>>>> spices I will most often as the sweetener add 1/2 to 1 sugar per >>>>>>>> vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a >>>>>>>> small batch. Then I cut some green onions in about 1 inch strips and >>>>>>>> throw that in the vinegar solution. Then I place it over a low flame >>>>>>>> and make sure the sugar has completely dissolved. >>>>>>>> I will then take the cucumber water that has been pulled out of the >>>>>>>> cukes by the salt and add that to the vinegar. There is some great >>>>>>>> flavor in there. >>>>>>>> >>>>>>>> When my vinegar solution comes to a light boil I will fill my empty >>>>>>>> jars with the cuke slices and then pour in the vinegar. Very lightly I >>>>>>>> will put on the lids and tightening them only fingertip tight. Then >>>>>>>> place the jars in my air fryer oven and set it to 190 F for about 35 >>>>>>>> minutes. I usually just leave it in there over night to cool and the >>>>>>>> next day ensure the lids have tightened and then store the jars on a >>>>>>>> shelf somewhere. >>>>>>>> -- >>>>>>>> >>>>>>>> >>>>>>>> "There are idiots among us, and they all believe in a god" >>>>>>>> ~Toidi Uoy >>>>>>> >>>>>>> have you ever pickled anything before? >>>>>> >>>>>> >>>>>> That's not a "pickle recipe", that's a "BOTULISM recipe", lol... >>>>>> >>>>>> And it's way cheaper to simply buy a decent pickle, canning is very >>>>>> labor - intensive and costly... >>>>> >>>>> How is it labor intensive? you cut then salt let sit then mix your >>>>> vinegar put it in the jar heat the jar to a low heat, then done. I use >>>>> the exact same jars from when I bought them from the store. I just >>>>> cleaned and stored them. I have used the same jar and lids for the >>>>> pineapple jam at least 4 times and now pickles 3 times with the exact >>>>> same jar. So like I said I can make a full 24 oz jar of pickles for >>>>> about 1 dollar >>>>> >>>>> The only thing I am having problems with though is finding a good >>>>> vinegar that I like. I bought a big gallon of white distilled from >>>>> costco so I have a good bit to use before I get more. >>>>>> >>>>>> I used to can a lot many years ago, but the novelty soon wore off. I >>>>>> can buy better canned tomatoes, etc., than I can make...I bought all the >>>>>> canning produce at local farmers markets, canning is useful if you grown >>>>>> yer own stuff, otherwise it is mostly a money/time sink... >>>>> >>>>> As I said that all depends on how you do it. >>>>> Just like people once thought that it is best to wash rinse and >>>>> repeat. There are ways to do things that is just as safe and just as >>>>> good and usually easier and cheaper. Like using an Airfryer for the >>>>> canning instead of boiling water or a pressure cooker. Using those >>>>> screw on lids really makes it simple. Granted the screw on lids will >>>>> eventually warp and not be useable anymore but I have used them quite >>>>> a few times and it has done very well so far. >>>>> >>>>> >>>>>> >>>>>> A few years back I made some brandied cherries, etc. for holiday >>>>>> gifting, but I gave even that up... >>>>> >>>>> -- >>>>> >>>>> ____/~~~sine qua non~~~\____ >>>>> >>>> >>>> Stop canning!! Your technique is a health catastrophe in the making. >>> >>> I am not canning.... >>> >>> -- >>> >>> ____/~~~sine qua non~~~\____ >>> >> >> Youre certainly not making shelf stable food, thats for sure. > > > funny that.... I just opened a jar of jam that I made like 2 months > ago and it is just as fresh as the day that I made it. I will surely > inform you of the next jar of pickles that I open and let you know how > fresh they are, they should be about three weeks old maybe a month. > > -- > > ____/~~~sine qua non~~~\____ > You can leave McDonalds French fries on the counter for a month too and theyll still look as deceptively fresh as the first day, so have at it. |
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Pickling
On Tue, 30 Jul 2019 22:04:40 -0000 (UTC), Jinx the Minx
> wrote: >Bruce > wrote: >> On Tue, 30 Jul 2019 20:16:08 -0000 (UTC), Jinx the Minx >> > wrote: >> >>> Bruce > wrote: >>>> On Tue, 30 Jul 2019 12:34:13 -0000 (UTC), Jinx the Minx >>>> > wrote: >>>> >>>>> Cindy Hamilton > wrote: >>>> >>>>>> Y'know, why do we care? Let the dumbass kill himself. Then he'll stop >>>>>> posting to RFC. >>>>>> >>>>>> Cindy Hamilton >>>>>> >>>>> >>>>> Excellent point. >>>> >>>> If you don't can the way I can, I want you to die. Signed: 2 crazy >>>> bitches. >>>> >>> >>> Some people make jam by water bath canning and others make freezer jam. >>> Some people (like me) do it both ways. At least I know that my recipes and >>> processing methods arent going to poison my family by luck of the draw. >>> >>> If air fryer canning was tested, with scientifically sound times and temps >>> then so be it, but it hasnt been. Hes just poking and hoping. >> >> I have no idea who's right. I just think that >> >> "Y'know, why do we care? Let the dumbass kill himself. Then he'll >> stop posting to RFC" >> >> is a hysterical reaction. >> > >I think its that same JK cocky arrogance that comes from complete >ignorance that causes that reaction. I'd have expected it more from someone like Sheldon. |
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Pickling
On Tue, 30 Jul 2019 23:43:18 +0100, Pamela >
wrote: >On 20:02 30 Jul 2019, Bruce > wrote: > >> On Tue, 30 Jul 2019 12:34:13 -0000 (UTC), Jinx the Minx >> > wrote: >> >>>Cindy Hamilton > wrote: >> >>>> Y'know, why do we care? Let the dumbass kill himself. Then he'll stop >>>> posting to RFC. >>>> >>>> Cindy Hamilton >>>> >>> >>>Excellent point. >> >> If you don't can the way I can, I want you to die. Signed: 2 crazy >> bitches. > >Why the nasty tone? I, as opposed to them, don't want anybody to die, so you're completely barking up the wrong tree. |
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Pickling
> wrote in message ... > At the farmers market they have cucumbers for 50 cents each. They are > about 12-14 inches long and have a good girth. So I decided to make my > bread and butter pickles instead of buying them for about 3.50 a jar > or more. > > So the first thing I do is thinly slice my cukes in many slices, it > usually works out to one cuke per 24 oz jar. Then I put them in a > large bowl and give them a good salting a good mix and cover and let > them sit in the fridge for about three hours. > > Then I make my vinegar solution by mixing usually 2 parts water to 1 > part apple cider or maybe white distilled vinegar. Then I add my > spices I will most often as the sweetener add 1/2 to 1 sugar per > vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a > small batch. Then I cut some green onions in about 1 inch strips and > throw that in the vinegar solution. Then I place it over a low flame > and make sure the sugar has completely dissolved. > I will then take the cucumber water that has been pulled out of the > cukes by the salt and add that to the vinegar. There is some great > flavor in there. > > When my vinegar solution comes to a light boil I will fill my empty > jars with the cuke slices and then pour in the vinegar. Very lightly I > will put on the lids and tightening them only fingertip tight. Then > place the jars in my air fryer oven and set it to 190 F for about 35 > minutes. I usually just leave it in there over night to cool and the > next day ensure the lids have tightened and then store the jars on a > shelf somewhere. That's probably not a safe way to do it. |
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Pickling
> wrote in message ... > On Monday, July 29, 2019 at 1:11:15 PM UTC-5, U.S. Janet B. wrote: >> >> On Mon, 29 Jul 2019 12:50:21 -0500, >> wrote: >> >> >At the farmers market they have cucumbers for 50 cents each. They are >> >about 12-14 inches long and have a good girth. >> >> have you ever pickled anything before? >> > I'm going to guess the answer will be no after he said he used 12-14 inch > long > cucumbers to make pickles. Yeah. And no mention of sterilizing the jars and such. |
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Pickling
"GM" > wrote in message ... US Janet B. wrote: > On Mon, 29 Jul 2019 12:50:21 -0500, > wrote: > > >At the farmers market they have cucumbers for 50 cents each. They are > >about 12-14 inches long and have a good girth. So I decided to make my > >bread and butter pickles instead of buying them for about 3.50 a jar > >or more. > > > >So the first thing I do is thinly slice my cukes in many slices, it > >usually works out to one cuke per 24 oz jar. Then I put them in a > >large bowl and give them a good salting a good mix and cover and let > >them sit in the fridge for about three hours. > > > >Then I make my vinegar solution by mixing usually 2 parts water to 1 > >part apple cider or maybe white distilled vinegar. Then I add my > >spices I will most often as the sweetener add 1/2 to 1 sugar per > >vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a > >small batch. Then I cut some green onions in about 1 inch strips and > >throw that in the vinegar solution. Then I place it over a low flame > >and make sure the sugar has completely dissolved. > >I will then take the cucumber water that has been pulled out of the > >cukes by the salt and add that to the vinegar. There is some great > >flavor in there. > > > >When my vinegar solution comes to a light boil I will fill my empty > >jars with the cuke slices and then pour in the vinegar. Very lightly I > >will put on the lids and tightening them only fingertip tight. Then > >place the jars in my air fryer oven and set it to 190 F for about 35 > >minutes. I usually just leave it in there over night to cool and the > >next day ensure the lids have tightened and then store the jars on a > >shelf somewhere. > > -- > > > > > >"There are idiots among us, and they all believe in a god" > > ~Toidi Uoy > > have you ever pickled anything before? That's not a "pickle recipe", that's a "BOTULISM recipe", lol... And it's way cheaper to simply buy a decent pickle, canning is very labor - intensive and costly... I used to can a lot many years ago, but the novelty soon wore off. I can buy better canned tomatoes, etc., than I can make...I bought all the canning produce at local farmers markets, canning is useful if you grown yer own stuff, otherwise it is mostly a money/time sink... A few years back I made some brandied cherries, etc. for holiday gifting, but I gave even that up... --- I canned applesauce and pears when we first moved back here. By year two, we still had stuff left from the previous year. We just don't eat enough of that to warrant it and a lot of people are fearful of home canned foods in case you don't really know what you're doing. I buy bread and butter pickles once or twice a year. Pretty sure the price is closer to $2.00 here for a small jar. |
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Posted to rec.food.cooking
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Pickling
> wrote in message ... > On Mon, 29 Jul 2019 11:29:50 -0700 (PDT), GM > > wrote: > >>US Janet B. wrote: >> >>> On Mon, 29 Jul 2019 12:50:21 -0500, >>> wrote: >>> >>> >At the farmers market they have cucumbers for 50 cents each. They are >>> >about 12-14 inches long and have a good girth. So I decided to make my >>> >bread and butter pickles instead of buying them for about 3.50 a jar >>> >or more. >>> > >>> >So the first thing I do is thinly slice my cukes in many slices, it >>> >usually works out to one cuke per 24 oz jar. Then I put them in a >>> >large bowl and give them a good salting a good mix and cover and let >>> >them sit in the fridge for about three hours. >>> > >>> >Then I make my vinegar solution by mixing usually 2 parts water to 1 >>> >part apple cider or maybe white distilled vinegar. Then I add my >>> >spices I will most often as the sweetener add 1/2 to 1 sugar per >>> >vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a >>> >small batch. Then I cut some green onions in about 1 inch strips and >>> >throw that in the vinegar solution. Then I place it over a low flame >>> >and make sure the sugar has completely dissolved. >>> >I will then take the cucumber water that has been pulled out of the >>> >cukes by the salt and add that to the vinegar. There is some great >>> >flavor in there. >>> > >>> >When my vinegar solution comes to a light boil I will fill my empty >>> >jars with the cuke slices and then pour in the vinegar. Very lightly I >>> >will put on the lids and tightening them only fingertip tight. Then >>> >place the jars in my air fryer oven and set it to 190 F for about 35 >>> >minutes. I usually just leave it in there over night to cool and the >>> >next day ensure the lids have tightened and then store the jars on a >>> >shelf somewhere. >>> > -- >>> > >>> > >>> >"There are idiots among us, and they all believe in a god" >>> > ~Toidi Uoy >>> >>> have you ever pickled anything before? >> >> >>That's not a "pickle recipe", that's a "BOTULISM recipe", lol... >> >>And it's way cheaper to simply buy a decent pickle, canning is very >>labor - intensive and costly... > > How is it labor intensive? you cut then salt let sit then mix your > vinegar put it in the jar heat the jar to a low heat, then done. I use > the exact same jars from when I bought them from the store. I just > cleaned and stored them. I have used the same jar and lids for the > pineapple jam at least 4 times and now pickles 3 times with the exact > same jar. So like I said I can make a full 24 oz jar of pickles for > about 1 dollar > > The only thing I am having problems with though is finding a good > vinegar that I like. I bought a big gallon of white distilled from > costco so I have a good bit to use before I get more. >> >>I used to can a lot many years ago, but the novelty soon wore off. I can >>buy better canned tomatoes, etc., than I can make...I bought all the >>canning produce at local farmers markets, canning is useful if you grown >>yer own stuff, otherwise it is mostly a money/time sink... > > As I said that all depends on how you do it. > Just like people once thought that it is best to wash rinse and > repeat. There are ways to do things that is just as safe and just as > good and usually easier and cheaper. Like using an Airfryer for the > canning instead of boiling water or a pressure cooker. Using those > screw on lids really makes it simple. Granted the screw on lids will > eventually warp and not be useable anymore but I have used them quite > a few times and it has done very well so far. I believe the term was "Lather, rinse and repeat". In those days, the shampoo was rather harsh on the hair and not as effective at removing oils as today's products.. Also, people people generally only washed their hair once a week. So repeating the process was necessary, as was using a crme rinse to remove the tangles caused by the shampoo. There is a strict set of rules and recipes to be followed when canning. This is for the sake of safety. Those rules do change from time to time as we learn more. The first time I made jam, it was not canned in a water bath and it was sealed with paraffin. That method is no longer used. I know you love your air fryer but I think it's one of those fad things. I don't know anyone IRL who has one and I'm not even remotely tempted to buy one. |
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Posted to rec.food.cooking
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Pickling
> wrote in message ... > On Mon, 29 Jul 2019 19:38:02 -0500, Sqwertz > > wrote: > >>On Mon, 29 Jul 2019 17:09:41 -0500, wrotte <snip> > > You salt to pull out the excess moisture allowing the vinegar and > spice solution to be absorbed. > If you dont know a ****ing thing about pickling then you should not > talk like you do Here is a recipe that got high reviews. It does say to add the seasonings to the vegetables, let sit for three hours then drain the liquid and add to the brine. https://www.allrecipes.com/recipe/21...er-pickles-ii/ > >> >>Dude, read some recipes and techniques. > > Dude have you not read or did you not comprehend when I said that I > have watched ATK, I also figured that you would have know through > common sense that I looked at recipes. >>There's a reason everybody uses pressure cookers and boiling water, >>but you're totally clueless to that. > > Sorry buddy but heat it heat. As long as it is consistent heat for an > extended period it does not matter what creates the heat, but I am > sure that because you are in a group about food and cooking you > already know this huh? The recipe I posted does not use a BWB. So why are you heating at the end\? > >> I doubt you're storing these on the shelves. > > Why would you doubt this? > Ok I admit they are not on a shelf they are on the counter next to a > cabinet. > >> I don't think you're making more than a jar at a >>time. > > My first try I made three jars but it has too much vinegar, I used the > ratios from ATK > > my second try I dont even count because I only made one jar but it was > more like half a jar because I was just testing a different ratio of > vinegar solution. > > Then this last time I made 2 jars but I used different jars, I used > pasta sauce jars that are a bit bigger. Ohhh dear. What kind of flowers do you want at your funeral? <snip> |
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Posted to rec.food.cooking
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Pickling
> wrote in message ... >>Stop canning!! Your technique is a health catastrophe in the making. > > I am not canning.... That's rather obvious! |
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