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Pickling
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 |
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On 29 Jul 2019 U.S. Janet B. wrote:
>On 29 Jul 2019 Christ 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? Probably his brain gets pickled, every day, with 86 proof. Cukes that size are filled with woody seeds. That's why they were so cheap, otherwise they would have gone into the composter. |
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Pickling
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. |
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Sheldon wrote:
> On 29 Jul 2019 U.S. Janet B. wrote: > >On 29 Jul 2019 Christ 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? > > Probably his brain gets pickled, every day, with 86 proof. Cukes that > size are filled with woody seeds. That's why they were so cheap, > otherwise they would have gone into the composter. Yup, you want small cukes, about half the size he bought...in the end all that time/money/effort will cost much more than the $3.50 per jar for store - bought... -- Best Greg |
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> 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. |
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On Monday, July 29, 2019 at 2:02:26 PM UTC-5, Jinx the Minx wrote:
> > 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. > If he wants to try his hand at pickles maybe he should try one of the 'refrigerator' bread and butter pickle recipes. But I agree, with such a low temperature for such a short amount of time he's looking at a trip to the emergency room if he can pry himself off the toilet seat while simultaneously hanging his head in a bucket. I do think you nailed it with "You cannot make up your own canning rules." |
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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. It's true. There a specific rules for canning and pickling. Each follows rules for proportions, temps and time . . . so that you don't kill yourself and anyone you share your food with. Janet US |
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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 |
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U.S. Janet B. > 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. > > It's true. There a specific rules for canning and pickling. Each > follows rules for proportions, temps and time . . . so that you don't > kill yourself and anyone you share your food with. > Janet US > Exactly! |
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Pickling
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 €œsuccessful€ you mean that he didnt already kill himself, not...successfully canned. |
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Pickling
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. > -- Have you ever tried home canning previously? Your listed method is contrary to pretty well all recommended safe pickling and/or processing procedures. If you insist on using your method, don't share the pickles with anyone. I strongly suggest you visit the National Center for Home Food Preservation at https://nchfp.uga.edu/ For pickling: https://nchfp.uga.edu/how/can6b_pickle.html And, more specifically for Bread & Butter pickles: https://nchfp.uga.edu/how/can_06/bre...r_pickles.html Ross |
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Pickling
On 2019-07-29 3:02 p.m., Jinx the Minx wrote:
> > wrote: >> 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. > There are different ways to heat the jars and lids to sterilize them. I have inverted them in water and brought it to a boil. I have immersed them in water and brought to a boil, I have stuck the jars and bottles in the oven at close to 300F for a while. I would not eat anything that had been canned in something that had only been heated to 190. |
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Pickling
On Mon, 29 Jul 2019 12:11:09 -0600, 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. 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? It is my third time with cukes, the first two I listened to Americas Test Kitchen about the ratio of vinegar to water and discovered they are idiots on that show and that it was still way to strong. They also said that after you sweat the cukes you should just pour out the cucumber water but I wanted that cucumber flavor to carry over to the pickles -- ____/~~~sine qua non~~~\____ |
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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~~~\____ |
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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~~~\____ |
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On Mon, 29 Jul 2019 12:10:14 -0700 (PDT), "
> wrote: >On Monday, July 29, 2019 at 2:02:26 PM UTC-5, Jinx the Minx wrote: >> >> 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. >> >If he wants to try his hand at pickles maybe he should try one of the >'refrigerator' bread and butter pickle recipes. But I agree, with such a low >temperature for such a short amount of time he's looking at a trip to the >emergency room if he can pry himself off the toilet seat while simultaneously >hanging his head in a bucket. > >I do think you nailed it with "You cannot make up your own canning rules." actually when pickling you dont have to heat it at all, it just takes longer to "pickle" the veg, the heat just speeds up the process. The vinegar is what keeps the stuff sterile. You people just want something to bitch about... -- ____/~~~sine qua non~~~\____ |
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Pickling
On Mon, 29 Jul 2019 13:59:49 -0600, U.S. Janet B. >
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. > >It's true. There a specific rules for canning and pickling. Each >follows rules for proportions, temps and time . . . so that you don't >kill yourself and anyone you share your food with. >Janet US Not when pickling -- ____/~~~sine qua non~~~\____ |
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Pickling
On Mon, 29 Jul 2019 17:43:18 -0400, Dave Smith
> wrote: >On 2019-07-29 3:02 p.m., Jinx the Minx wrote: >> > wrote: > >>> 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. >> > > There are different ways to heat the jars and lids to sterilize >them. I have inverted them in water and brought it to a boil. I have >immersed them in water and brought to a boil, I have stuck the jars and >bottles in the oven at close to 300F for a while. I would not eat >anything that had been canned in something that had only been heated to 190. canning and pickling are different animals. -- ____/~~~sine qua non~~~\____ |
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Pickling
On Mon, 29 Jul 2019 13:05:29 -0700 (PDT), 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. well after you heat it does seal and can be shelf stored until opened at which time you would want to refrigerate > >Cindy Hamilton -- ____/~~~sine qua non~~~\____ |
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Pickling
On Mon, 29 Jul 2019 16:57:45 -0400, 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. >> -- >Have you ever tried home canning previously? >Your listed method is contrary to pretty well all recommended safe >pickling and/or processing procedures. >If you insist on using your method, don't share the pickles with >anyone. >I strongly suggest you visit the National Center for Home Food >Preservation at https://nchfp.uga.edu/ >For pickling: https://nchfp.uga.edu/how/can6b_pickle.html >And, more specifically for Bread & Butter pickles: >https://nchfp.uga.edu/how/can_06/bre...r_pickles.html > >Ross 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. -- ____/~~~sine qua non~~~\____ |
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Pickling
In article >,
> wrote: > well first it is not 86 proof the last bottle I bought about a week > and a half ago was 190 proof. Cool! So you're an Everclear guy. That'll grow hair on your liver. I can't even buy it in my state anymore. Wait...you're probably in a moonshine state. Then all bets are off. I suggest eating your pickles and chasing them with a couple of shots of 190. That might kill any nasty bugs. Make sure to test for the proper frog eyes in the moonshine. leo |
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Pickling
On Mon, 29 Jul 2019 19:38:02 -0500, Sqwertz >
wrote: >On Mon, 29 Jul 2019 17:09:41 -0500, wrote: > >> 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 > >You should enter those in the State Fair. > >And see how quickly your entries get kicked the **** out. > >Why even bother salting your cucumbers if you're just going to add >the juice and salt back into the brine and cook them? They'll do >the same thing in the jar and with a better final texture. Not to >mention the skins on those cukes... blech. 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 > >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. > >> 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. > >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? > 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. > You're trying to one-up Terry and all his canning posts. As far as what terry is doing Is of no concern to me because I did not even know that he was canning, which BTW I am not canning I am pickling. Even though you may read every single post in this group I do not. > >What's really funny, though, is that you claim to be physics expert. >I think you're just a 20 year old drunk. Actually I never drank that much, but I have since stopped and I am not 20, not even close but I am below 50 > >-sw -- ____/~~~sine qua non~~~\____ |
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Pickling
On Mon, 29 Jul 2019 21:35:21 -0500, Sqwertz >
wrote: >There's a 100% consensus here that you don't know WTF you're doing >based on your description. You're a newbie at cooking and most of >us are veterans. You should learn here and ask questions, not >dictate. You've never ASKED a question here. Just told others what >to do. Even we seasoned veterans ask questions, still. We don't >think we know everything, unlike you. That';s what makes you so... >unlikable. Sqwertz trying to teach someone manners. Now I've seen it all  |
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Pickling
> 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. |
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Pickling
> 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. |
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Pickling
> 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. |
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Pickling
> wrote:
> On Mon, 29 Jul 2019 16:57:45 -0400, 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. >>> -- >> Have you ever tried home canning previously? >> Your listed method is contrary to pretty well all recommended safe >> pickling and/or processing procedures. >> If you insist on using your method, don't share the pickles with >> anyone. >> I strongly suggest you visit the National Center for Home Food >> Preservation at https://nchfp.uga.edu/ >> For pickling: https://nchfp.uga.edu/how/can6b_pickle.html >> And, more specifically for Bread & Butter pickles: >> https://nchfp.uga.edu/how/can_06/bre...r_pickles.html >> >> Ross > > 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. > > -- > > ____/~~~sine qua non~~~\____ > Those €œold fashioned€ ways are there because they are safe. Your new fangled method is.....dangerous. |
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Pickling
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 €œsuccessful€ 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 |
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Pickling
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? Cindy Hamilton |
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Pickling
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. Cindy Hamilton |
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Pickling
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. |
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Posted to rec.food.cooking
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Pickling
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. > > Cindy Hamilton > Excellent point. |
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Posted to rec.food.cooking
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Pickling
Bruce wrote:
> > If all the dumbasses stopped posting to RFC, I'd feel quite lonely > here. If all dumbasses stopped posting to RFC, RFC would only lose one person. We would all continue to talk about you for awhile, but then eventually forget about you. |
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Posted to rec.food.cooking
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Pickling
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. |
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Posted to rec.food.cooking
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Pickling
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... 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. > If you insist on using your method, don't share the pickles with > anyone. > I strongly suggest you visit the National Center for Home Food > Preservation at https://nchfp.uga.edu/ > For pickling: https://nchfp.uga.edu/how/can6b_pickle.html > And, more specifically for Bread & Butter pickles: > https://nchfp.uga.edu/how/can_06/bre...r_pickles.html songbird |
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Posted to rec.food.cooking
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Pickling
On Mon, 29 Jul 2019 17:23:51 -0500,
wrote: >On Mon, 29 Jul 2019 16:57:45 -0400, 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. >>> -- >>Have you ever tried home canning previously? >>Your listed method is contrary to pretty well all recommended safe >>pickling and/or processing procedures. >>If you insist on using your method, don't share the pickles with >>anyone. >>I strongly suggest you visit the National Center for Home Food >>Preservation at https://nchfp.uga.edu/ >>For pickling: https://nchfp.uga.edu/how/can6b_pickle.html >>And, more specifically for Bread & Butter pickles: >>https://nchfp.uga.edu/how/can_06/bre...r_pickles.html >> >>Ross > >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. Your original message pinned my troll meter. Your ingredients and your procedure were asinine but, just in case you really believed your recipe was safe, I thought I'd point you in the direction of a truly safe canning, pickling, preserving site for tested and safe procedures. Your current reply bent the needle on the troll meter. Even if you're looking to take the King Troll award, you've got a long way to go on this group. |
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