[Sca-cooks] OOP, safely preserving pickles

[Jazmin]

Also an excellent resource are various extension offices, which provide the
why as well as the how to. They are a trusted source of information.

Lucia (in cool but sunny SW Ealdormere)

On Tue, Oct 20, 2020 at 10:44 AM Kathleen A Roberts <karobert at unm.edu>
wrote:

> 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
>
>
>
>
> -----------------------------------------------------------------------------------------------------------------
>
> "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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