Canning, jarring whatever

[badwhale]

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

[badwhale]

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.

[badwhale]

Also, I might add, that a digital thermo is indispensable for this kind of stuff.

[craig]

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 ... )

[badwhale]

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!

[badwhale]

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.

[craig]

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.)

[badwhale]

All done at 1:00am. Hot mix resting after adding the paste. Smells great. Will jar it tomorrow.