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Thread: Canning, jarring whatever

  1. #1
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    Default Canning, jarring whatever

    Made a second batch of what I now believe are kosher dill pickles tonight. Made a 5 jar batch last weekend, and now 7 more tonight. They are in the bath now till I hit 180.

    Anybody else jar, or can? Any good ideas or recipes?

    Will
    The powers that be might take it all away
    Together we burn, together we burn away

    Uncle Tupelo

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    All done with that batch. Hung at 180-181 for 30-35min. These should be good. I read that keeping under 185 keeps them crisper for the end result. We usually just use fresh dill and garlic. Gotta have garlic.
    The powers that be might take it all away
    Together we burn, together we burn away

    Uncle Tupelo

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    Also, I might add, that a digital thermo is indispensable for this kind of stuff.
    The powers that be might take it all away
    Together we burn, together we burn away

    Uncle Tupelo

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    Sous-vide is supposed to make canning a lot easier. (I love my ANOVA sous-vide stick for protein.)

    I thought you were talking about jarring cigars ... I put a few boxes' worth into jars eight years ago in anticipation of my retirement in two years ... should be yummy!

    (if I start smoking cigars again ... )
    Craig
    Ahhhhhhhhhhh Cigar Jesus just wept - kevin7
    A cigar storage primer | Basic Cuban cigar info

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    Quote Originally Posted by craig View Post
    Sous-vide is supposed to make canning a lot easier. (I love my ANOVA sous-vide stick for protein.)

    I thought you were talking about jarring cigars ... I put a few boxes' worth into jars eight years ago in anticipation of my retirement in two years ... should be yummy!

    (if I start smoking cigars again ... )
    Gonna miss you tomorrow at the herf. Bringing the whole family anchor up!
    The powers that be might take it all away
    Together we burn, together we burn away

    Uncle Tupelo

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    Quote Originally Posted by craig View Post
    Sous-vide is supposed to make canning a lot easier. (I love my ANOVA sous-vide stick for protein.)

    I thought you were talking about jarring cigars ... I put a few boxes' worth into jars eight years ago in anticipation of my retirement in two years ... should be yummy!

    (if I start smoking cigars again ... )
    Also, as you may know, I'm not a fan of "easy" so I'll be doing mine the old fashioned way.
    The powers that be might take it all away
    Together we burn, together we burn away

    Uncle Tupelo

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    Yeah, have fun at QSH. I keep trying to go, but three years of having to miss it is maybe telling me something ...

    All I know is I'm going to have at least one cigar after I run my first 1/2 marathon in September ...

    As for pickles:

    (Chefsteps is cool and I have a membership - but they're trying awfully hard to sell their new sous-vide stick, though.)
    Craig
    Ahhhhhhhhhhh Cigar Jesus just wept - kevin7
    A cigar storage primer | Basic Cuban cigar info

  8. #8

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    Will, do you have a recipe for the pickles you wouldn't mind sharing?
    I lived in PA for a short while - most of my family is up there. Two things I don't see much in Texas - canning and basements. My favorite canned food experience was pickled deer heart. So good.

    Craig - from a fellow runner - positive energy coming your way. I'm sure it'll be a helluva experience for you.

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    Quote Originally Posted by WinstonSpencer View Post
    Will, do you have a recipe for the pickles you wouldn't mind sharing?
    I lived in PA for a short while - most of my family is up there. Two things I don't see much in Texas - canning and basements. My favorite canned food experience was pickled deer heart. So good.

    Craig - from a fellow runner - positive energy coming your way. I'm sure it'll be a helluva experience for you.
    Here is my recipe, and I just grabbed it from the internet, and modified slightly for second batch:

    7 wide mouth quart jars with rings / fresh lids
    Fresh dill heads and several stems (2-3 single packs, or a bushel)
    15-20 cucumbers. It's nice when they're the right length, but you can cut them up to fit. 6-8" long ideal.
    Garlic ~ 3-4 pieces per jar (or more, the way I like) Maybe 2 bulbs will get you through

    Brine:
    8 1/2 cups of water; 2 1/4 cups white vinegar; 1/2 cup of pickling salt
    Sauce pan to simmer lids, and get the rubber soft. doesn't need to boil
    Dill / garlic on bottom of washed jars; cukes; dill and garlic top
    Pour brine to 1/2" head space on top. Apply lids and finger tight rings.

    Submerge jars; 180-185 degrees F for about 30min. Try to avoid over 185, as it softens the cukes.

    That's it. Takes me about 1.5hours with the big ass 70,000 btu beer burner. expect longer for a regular stove.

    Will
    The powers that be might take it all away
    Together we burn, together we burn away

    Uncle Tupelo

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    Quote Originally Posted by craig View Post
    Yeah, have fun at QSH. I keep trying to go, but three years of having to miss it is maybe telling me something ...

    All I know is I'm going to have at least one cigar after I run my first 1/2 marathon in September ...

    As for pickles:

    (Chefsteps is cool and I have a membership - but they're trying awfully hard to sell their new sous-vide stick, though.)
    Hmm, 140 for 2.5 hours. I can do that with my thermo.
    The powers that be might take it all away
    Together we burn, together we burn away

    Uncle Tupelo

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    The actual recipes involve more steps, require vinegar, and the results are good for six months, not "forever" as the video states: https://www.chefsteps.com/activities...s-on-the-quick
    Craig
    Ahhhhhhhhhhh Cigar Jesus just wept - kevin7
    A cigar storage primer | Basic Cuban cigar info

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    Thanks Will!

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    I've done a little bit of canning over the years. Mostly jams / jelly's. Lately I've been more into hot sauce. I grow several varieties of peppers every year and have learned to make a damn good sauce. Peppers, salt, vinegar and a little xanthan gum for thickening.
    Imagination will often carry us to worlds that never were. But without it we go nowhere. -- Carl Sagan

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    I did bread and butter pickles tonight.
    The powers that be might take it all away
    Together we burn, together we burn away

    Uncle Tupelo

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    I made more dills since then, but tonight making home made spaghetti sauce. I can share the recipe if interested.

    I decided to accellerate the process by spooning some of the tomatoes out of the mix, and running them through the food processor. I also decided to grab some of the scaling hot tomatoes that missed the inlet. My pinkie is hurting.

    yes, it is 12:38 AM here.
    The powers that be might take it all away
    Together we burn, together we burn away

    Uncle Tupelo

  16. #16
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    All done at 1:00am. Hot mix resting after adding the paste. Smells great. Will jar it tomorrow.
    The powers that be might take it all away
    Together we burn, together we burn away

    Uncle Tupelo

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