[Sca-cooks] OOP, safely preserving pickles

[Rebecca Friedman]

Thank you very much! That is very good advice. So far I've only done one
recipe, with minimal modifications, but I should definitely start taking
notes. I'm in the habit of doing that for period recipes; just got to
expand it!

And wow. Yes, thank you, that article was very interesting indeed, and
answered some questions. Thanks again!

(And thanks to everyone who recommended the Ball Blue Book! I now know
where to start!)

Rebecca

PS: I do not have a pressure canner, *fortunately it seems*, since I use
old jars quite a lot. I would rather not have explosions, thank you very
much for the warning, I'm just going to stick with high-vinegar products
that work in a nice ordinary water bath thank you very much!

On Sat, Oct 24, 2020 at 2:41 PM Johnna Holloway <johnnae at mac.com> wrote:

> You might take a look at Serious Eats.
>
>
> https://www.seriouseats.com/2020/10/science-of-lactic-acid-fermentation-preservation.html?utm_medium=email&utm_campaign=Features_202001024_Saturday_LacticFermentation&utm_content=Features_202001024_Saturday_LacticFermentation+CID_61afa764ce2ec300213720c9ecea7173&utm_source=Email%20campaign&utm_term=Get%20the%20full%20story
> <
> https://www.seriouseats.com/2020/10/science-of-lactic-acid-fermentation-preservation.html?utm_medium=email&utm_campaign=Features_202001024_Saturday_LacticFermentation&utm_content=Features_202001024_Saturday_LacticFermentation+CID_61afa764ce2ec300213720c9ecea7173&utm_source=Email%20campaign&utm_term=Get%20the%20full%20story
> >
>
> I would suggest making notes keeping a notebook for your batches noting
> amounts, methods, etc so you can duplicate or change the ingredients as
> needed in successive batches.
>
> Johnnae
>
> > On Oct 23, 2020, at 3:02 AM, Patricia Dunham <chimene at ravensgard.org>
> wrote:
> >
> > 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
> >>
> >>
> >>
> >> Rebecca da Firenze/Rebecca Friedman asked about pickling.
>
> 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)
>
> I second the recommendation for the Ball Blue Book -- you can't go wrong
> with it, also the suggestion to look at extension offices.
>
> I can also recommend using wide-mouth jars unless you have really teeny
> hands because it's much easier to pack them nicely if you can get your hand
> in there. Use brand-new jars if you're pressure canning. Used jars are
> generally fine for water-bath canning, but I've had used jars explode in
> the pressure canner twice now. And you can never have too many kitchen
> towels on hand when you're canning.
>
> Margaret fitzWilliam
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