[Sca-cooks] OOP, safely preserving pickles

[Patricia Dunham]

IIRC the jars-co. usually includes some basic printed info; they also EDIT the booklets annually.

> On Oct 20, 2020, at 7:44 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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