I've been making 1-meal servings of a mixture we like with hot dogs and
sausages cook on the grill, but I'd like to be able to make enough to fill
several pint jars that can be sealed.

I mix sweet salad cubes (a coarse relish), raw diced Vidalia or other sweet
onion, and spicy brown mustard.

Is there any way I could turn this into something that would keep long term?
I'd like the onion to remain crunchy.

TIA

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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Wayne Boatwright wrote:
> I've been making 1-meal servings of a mixture we like with hot dogs and
> sausages cook on the grill, but I'd like to be able to make enough to fill
> several pint jars that can be sealed.
>
> I mix sweet salad cubes (a coarse relish), raw diced Vidalia or other sweet
> onion, and spicy brown mustard.
>
> Is there any way I could turn this into something that would keep long term?
> I'd like the onion to remain crunchy.
>
> TIA
>
Going to be hard to do Wayne. Only way I know of is either to pressure
can it or BWB and for BWB you would need to add vinegar enough to
acidify the stuff. I'm not sure how long you would need to process if
pressure canned but I'm pretty sure it would no longer be crunchy. Sorry
about that.

George

George Shirley wrote:

> Wayne Boatwright wrote:
> > I've been making 1-meal servings of a mixture we like with hot dogs and
> > sausages cook on the grill, but I'd like to be able to make enough to fill
> > several pint jars that can be sealed.
> >
> > I mix sweet salad cubes (a coarse relish), raw diced Vidalia or other sweet
> > onion, and spicy brown mustard.
> >
> > Is there any way I could turn this into something that would keep long term?
> > I'd like the onion to remain crunchy.
> >
> > TIA
> >
> Going to be hard to do Wayne. Only way I know of is either to pressure
> can it or BWB and for BWB you would need to add vinegar enough to
> acidify the stuff. I'm not sure how long you would need to process if
> pressure canned but I'm pretty sure it would no longer be crunchy. Sorry
> about that.
>
> George

If Wayne is using commercial pickle cubes & mustard, it might be enuf sour in that
to BWB. Wayne, next time you make a small batch, add the onions, then check the
pH with pH strips from an educational type science store or a scientific supply
house. Puree a few tablespoons and test. I always test twice. If 4.6 or less is
okay to bwb. Onions will probably not keep the crunch entirely. Thought about
freezing? Dunno if the onions would hold up. Anybody try to lime or alum onions?
Edrena

On Tue 05 Jul 2005 11:47:38a, George Shirley wrote in rec.food.preserving:

> Wayne Boatwright wrote:
>> I've been making 1-meal servings of a mixture we like with hot dogs and
>> sausages cook on the grill, but I'd like to be able to make enough to
>> fill several pint jars that can be sealed.
>>
>> I mix sweet salad cubes (a coarse relish), raw diced Vidalia or other
>> sweet onion, and spicy brown mustard.
>>
>> Is there any way I could turn this into something that would keep long
>> term? I'd like the onion to remain crunchy.
>>
>> TIA
>>
> Going to be hard to do Wayne. Only way I know of is either to pressure
> can it or BWB and for BWB you would need to add vinegar enough to
> acidify the stuff. I'm not sure how long you would need to process if
> pressure canned but I'm pretty sure it would no longer be crunchy. Sorry
> about that.
>
> George

I was afraid of that, George. Thanks.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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On Tue 05 Jul 2005 12:44:31p, The Joneses wrote in rec.food.preserving:

> George Shirley wrote:
>
>> Wayne Boatwright wrote:
>> > I've been making 1-meal servings of a mixture we like with hot dogs
>> > and sausages cook on the grill, but I'd like to be able to make
>> > enough to fill several pint jars that can be sealed.
>> >
>> > I mix sweet salad cubes (a coarse relish), raw diced Vidalia or other
>> > sweet onion, and spicy brown mustard.
>> >
>> > Is there any way I could turn this into something that would keep
>> > long term? I'd like the onion to remain crunchy.
>> >
>> > TIA
>> >
>> Going to be hard to do Wayne. Only way I know of is either to pressure
>> can it or BWB and for BWB you would need to add vinegar enough to
>> acidify the stuff. I'm not sure how long you would need to process if
>> pressure canned but I'm pretty sure it would no longer be crunchy.
>> Sorry about that.
>>
>> George
>
> If Wayne is using commercial pickle cubes & mustard, it might be enuf
> sour in that to BWB. Wayne, next time you make a small batch, add the
> onions, then check the pH with pH strips from an educational type
> science store or a scientific supply house. Puree a few tablespoons and
> test. I always test twice. If 4.6 or less is okay to bwb. Onions will
> probably not keep the crunch entirely. Thought about freezing? Dunno if
> the onions would hold up. Anybody try to lime or alum onions? Edrena

Thanks, Edrena. Great idea! I don't think I'd like it frozen. The onions
would wilt and the pickle cubes would go watery.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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The Joneses wrote:

> George Shirley wrote:
>
>
>>Wayne Boatwright wrote:
>>
>>>I've been making 1-meal servings of a mixture we like with hot dogs and
>>>sausages cook on the grill, but I'd like to be able to make enough to fill
>>>several pint jars that can be sealed.
>>>
>>>I mix sweet salad cubes (a coarse relish), raw diced Vidalia or other sweet
>>>onion, and spicy brown mustard.
>>>
>>>Is there any way I could turn this into something that would keep long term?
>>>I'd like the onion to remain crunchy.
>>>
>>>TIA
>>>
>>
>>Going to be hard to do Wayne. Only way I know of is either to pressure
>>can it or BWB and for BWB you would need to add vinegar enough to
>>acidify the stuff. I'm not sure how long you would need to process if
>>pressure canned but I'm pretty sure it would no longer be crunchy. Sorry
>>about that.
>>
>>George
>
>
> If Wayne is using commercial pickle cubes & mustard, it might be enuf sour in that
> to BWB. Wayne, next time you make a small batch, add the onions, then check the
> pH with pH strips from an educational type science store or a scientific supply
> house. Puree a few tablespoons and test. I always test twice. If 4.6 or less is
> okay to bwb. Onions will probably not keep the crunch entirely. Thought about
> freezing? Dunno if the onions would hold up. Anybody try to lime or alum onions?
> Edrena
>

The limed sweet pickles I make every year have onions in them and the
onions stay pretty crisp that way. I usually used thick sliced Texas
1015 sweet onions.

George

On Tue 05 Jul 2005 06:57:18p, George Shirley wrote in rec.food.preserving:

> The Joneses wrote:
>
>> George Shirley wrote:
>>
>>
>>>Wayne Boatwright wrote:
>>>
>>>>I've been making 1-meal servings of a mixture we like with hot dogs
>>>>and sausages cook on the grill, but I'd like to be able to make enough
>>>>to fill several pint jars that can be sealed.
>>>>
>>>>I mix sweet salad cubes (a coarse relish), raw diced Vidalia or other
>>>>sweet onion, and spicy brown mustard.
>>>>
>>>>Is there any way I could turn this into something that would keep long
>>>>term? I'd like the onion to remain crunchy.
>>>>
>>>>TIA
>>>>
>>>
>>>Going to be hard to do Wayne. Only way I know of is either to pressure
>>>can it or BWB and for BWB you would need to add vinegar enough to
>>>acidify the stuff. I'm not sure how long you would need to process if
>>>pressure canned but I'm pretty sure it would no longer be crunchy.
>>>Sorry about that.
>>>
>>>George
>>
>>
>> If Wayne is using commercial pickle cubes & mustard, it might be enuf
>> sour in that to BWB. Wayne, next time you make a small batch, add the
>> onions, then check the pH with pH strips from an educational type
>> science store or a scientific supply house. Puree a few tablespoons and
>> test. I always test twice. If 4.6 or less is okay to bwb. Onions will
>> probably not keep the crunch entirely. Thought about freezing? Dunno if
>> the onions would hold up. Anybody try to lime or alum onions? Edrena
>>
>
> The limed sweet pickles I make every year have onions in them and the
> onions stay pretty crisp that way. I usually used thick sliced Texas
> 1015 sweet onions.
>
> George

That might be a direction, George. Is that the recipe you got off the bag,
or another one?

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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Wayne Boatwright wrote:
> On Tue 05 Jul 2005 06:57:18p, George Shirley wrote in rec.food.preserving:
>
>
>>The Joneses wrote:
>>
>>
>>>George Shirley wrote:
>>>
>>>
>>>
>>>>Wayne Boatwright wrote:
>>>>
>>>>
>>>>>I've been making 1-meal servings of a mixture we like with hot dogs
>>>>>and sausages cook on the grill, but I'd like to be able to make enough
>>>>>to fill several pint jars that can be sealed.
>>>>>
>>>>>I mix sweet salad cubes (a coarse relish), raw diced Vidalia or other
>>>>>sweet onion, and spicy brown mustard.
>>>>>
>>>>>Is there any way I could turn this into something that would keep long
>>>>>term? I'd like the onion to remain crunchy.
>>>>>
>>>>>TIA
>>>>>
>>>>
>>>>Going to be hard to do Wayne. Only way I know of is either to pressure
>>>>can it or BWB and for BWB you would need to add vinegar enough to
>>>>acidify the stuff. I'm not sure how long you would need to process if
>>>>pressure canned but I'm pretty sure it would no longer be crunchy.
>>>>Sorry about that.
>>>>
>>>>George
>>>
>>>
>>>If Wayne is using commercial pickle cubes & mustard, it might be enuf
>>>sour in that to BWB. Wayne, next time you make a small batch, add the
>>>onions, then check the pH with pH strips from an educational type
>>>science store or a scientific supply house. Puree a few tablespoons and
>>>test. I always test twice. If 4.6 or less is okay to bwb. Onions will
>>>probably not keep the crunch entirely. Thought about freezing? Dunno if
>>>the onions would hold up. Anybody try to lime or alum onions? Edrena
>>>
>>
>>The limed sweet pickles I make every year have onions in them and the
>>onions stay pretty crisp that way. I usually used thick sliced Texas
>>1015 sweet onions.
>>
>>George
>
>
> That might be a direction, George. Is that the recipe you got off the bag,
> or another one?
>
Same one but I use less lime. I can post the limed sweet pickle relish I
got from a neighbor 40 years ago if you like, very similar to the one on
the lime bag. May be found on Google newsgroups as I have posted it a
couple of times.

George

On Wed 06 Jul 2005 09:18:51a, George Shirley wrote in rec.food.preserving:

> Wayne Boatwright wrote:
>> On Tue 05 Jul 2005 06:57:18p, George Shirley wrote in
>> rec.food.preserving:
>>
>>
>>>The Joneses wrote:
>>>
>>>
>>>>George Shirley wrote:
>>>>
>>>>
>>>>
>>>>>Wayne Boatwright wrote:
>>>>>
>>>>>
>>>>>>I've been making 1-meal servings of a mixture we like with hot dogs
>>>>>>and sausages cook on the grill, but I'd like to be able to make
>>>>>>enough to fill several pint jars that can be sealed.
>>>>>>
>>>>>>I mix sweet salad cubes (a coarse relish), raw diced Vidalia or
>>>>>>other sweet onion, and spicy brown mustard.
>>>>>>
>>>>>>Is there any way I could turn this into something that would keep
>>>>>>long term? I'd like the onion to remain crunchy.
>>>>>>
>>>>>>TIA
>>>>>>
>>>>>
>>>>>Going to be hard to do Wayne. Only way I know of is either to
>>>>>pressure can it or BWB and for BWB you would need to add vinegar
>>>>>enough to acidify the stuff. I'm not sure how long you would need to
>>>>>process if pressure canned but I'm pretty sure it would no longer be
>>>>>crunchy. Sorry about that.
>>>>>
>>>>>George
>>>>
>>>>
>>>>If Wayne is using commercial pickle cubes & mustard, it might be enuf
>>>>sour in that to BWB. Wayne, next time you make a small batch, add the
>>>>onions, then check the pH with pH strips from an educational type
>>>>science store or a scientific supply house. Puree a few tablespoons
>>>>and test. I always test twice. If 4.6 or less is okay to bwb. Onions
>>>>will probably not keep the crunch entirely. Thought about freezing?
>>>>Dunno if the onions would hold up. Anybody try to lime or alum onions?
>>>>Edrena
>>>>
>>>
>>>The limed sweet pickles I make every year have onions in them and the
>>>onions stay pretty crisp that way. I usually used thick sliced Texas
>>>1015 sweet onions.
>>>
>>>George
>>
>>
>> That might be a direction, George. Is that the recipe you got off the
>> bag, or another one?
>>
> Same one but I use less lime. I can post the limed sweet pickle relish I
> got from a neighbor 40 years ago if you like, very similar to the one on
> the lime bag. May be found on Google newsgroups as I have posted it a
> couple of times.
>
> George
>
>

Thanks, George, I'll Google it. I'll let you know if I can't find it.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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In article >, Wayne Boatwright
> wrote:

> I've been making 1-meal servings of a mixture we like with hot dogs
> and sausages cook on the grill, but I'd like to be able to make
> enough to fill several pint jars that can be sealed.
>
> I mix sweet salad cubes (a coarse relish), raw diced Vidalia or other
> sweet onion, and spicy brown mustard.
>
> Is there any way I could turn this into something that would keep
> long term? I'd like the onion to remain crunchy.
>
> TIA

Not that I can think of. When I make my B&B pickles, the onions are
mixed with the cukes and peppers, salted, and iced for a couple hours.
Then they're heated with the pickling syrup, packed and processed.
They're mildly crunchy. Also, as soon as you start mixing the onions
in, you're raising the pH to who knows what. Enough to take it out of
the realm of waterbath processing? Dunno. HTH.
--
-Barb, <http://www.jamlady.eboard.com> 7/01/05 Sam I Am!

On Wed 06 Jul 2005 10:05:37a, Melba's Jammin' wrote in rec.food.preserving:

> In article >, Wayne Boatwright
> > wrote:
>
>> I've been making 1-meal servings of a mixture we like with hot dogs
>> and sausages cook on the grill, but I'd like to be able to make
>> enough to fill several pint jars that can be sealed.
>>
>> I mix sweet salad cubes (a coarse relish), raw diced Vidalia or other
>> sweet onion, and spicy brown mustard.
>>
>> Is there any way I could turn this into something that would keep
>> long term? I'd like the onion to remain crunchy.
>>
>> TIA
>
> Not that I can think of. When I make my B&B pickles, the onions are
> mixed with the cukes and peppers, salted, and iced for a couple hours.
> Then they're heated with the pickling syrup, packed and processed.
> They're mildly crunchy. Also, as soon as you start mixing the onions
> in, you're raising the pH to who knows what. Enough to take it out of
> the realm of waterbath processing? Dunno. HTH.

Thanks, Barb. Edrena suggested testing the PH to be sure. That's probably
the best answer. When I make B&Bs the onions are still crunchy enough - I
could live with that. If my sample tests acid enough it should be fine,
otherwise I'll just forget it.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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