Canning, jarring whatever

[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.)

[WinstonSpencer]

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.

[badwhale]

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

[badwhale]

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.

[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

[WinstonSpencer]

Thanks Will!

[hex1848]

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.