[Sca-cooks] OOP, safely preserving pickles

[Kathleen A Roberts]

Ball (the folks who make the jars) has an excellen booklet on canning, both refrigerator, hot water bath and pressure cooker.   Everything from pickles to soup to jellies and jams, and the recipes I tried are very good.

Fairly inexpensive.  I actually got mine at Walmart.   Of course, Amazon....

Cailte



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"Being Irish, he had an abiding sense of tragedy, which sustained him through temporary periods of joy."  W.B. Yeats



"The hand that rocks the ladle rules the world."  Nadia G.

________________________________
From: Sca-cooks <sca-cooks-bounces+karobert=unm.edu at lists.ansteorra.org> on behalf of Rebecca Friedman <rebeccaanne3 at gmail.com>
Sent: Tuesday, October 20, 2020 1:54 AM
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: [Sca-cooks] OOP, safely preserving pickles

  [EXTERNAL]

Is anyone an expert on pickling? I am trying to figure out how to safely
make pickles, and would really appreciate either some advice or a pointer
to a good source (or both). There seems to be a lot of conflicting
information out there. The key questions I have had trouble finding answers
to are: first, if you use a safe quantity of vinegar and properly sterilize
your jars, do you also need to process them in a water bath and for how
long (this seems likely to turn the vegetables to mush, so I would rather
not do it if it's just a "in case you didn't sterilize the jars properly"
precaution, since I know I'm fine on that). And second, what is the safe
percentage of vinegar *to beets or cucumbers* - I've found multiple places
telling me I need a 50:50 vinegar:water ratio*, but the acidity of the
whole thing is going to be affected by the vinegar:vegetable ratio too, and
I can't find numbers on that.

Anyone know where I should be looking? I'd really rather have a more solid
source than a google search for this.

*Except in approved recipes. No sources for approved recipes are given.

Thank you very much in advance,
Rebecca da Firenze/Rebecca Friedman

PS: Oh, and since I'm emailing anyway - anyone have any good recipes for
pickled beets? Canned, not refrigerator pickles, that is.
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