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
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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
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.:smiley4:
Also, I might add, that a digital thermo is indispensable for this kind of stuff.
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 ... :smiley5:)
Gonna miss you tomorrow at the herf.:smiley6: Bringing the whole family anchor up!Quote:
Originally Posted by craig
Also, as you may know, I'm not a fan of "easy":smiley2: so I'll be doing mine the old fashioned way.Quote:
Originally Posted by craig
Yeah, have fun at QSH. I keep trying to go, but three years of having to miss it is maybe telling me something ... :smiley13:
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:
http://www.youtube.com/watch?v=ftCT-ddzEpo
(Chefsteps is cool and I have a membership - but they're trying awfully hard to sell their new sous-vide stick, though.)
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:Quote:
Originally Posted by WinstonSpencer
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
Hmm, 140 for 2.5 hours. I can do that with my thermo.Quote:
Originally Posted by craig
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
Thanks Will!
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.
I did bread and butter pickles tonight.:smiley16:
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.:smiley18:
yes, it is 12:38 AM here.
All done at 1:00am. Hot mix resting after adding the paste. Smells great. Will jar it tomorrow.