food My obsession with heat and food...JoynersHotPeppers

Thai bread and butter pickles.
 
11060027_1042606712439721_7195339562469397446_n.jpg

 
11745933_1042658572434535_3698229374429597646_n.jpg
 
JoynersHotPeppers said:
Thai bread and butter pickles.
 
11060027_1042606712439721_7195339562469397446_n.jpg

 
11745933_1042658572434535_3698229374429597646_n.jpg
Click to expand...
 
Nice.
 
This is upside down canning like hot sauce canning? ... No need to use the PC? ...
 
At the end of the day, is the PC just for higher than pH 4.6 stuff? ...
 
JoynersHotPeppers said:
Yeah, I prefer to hot pack instead of water bath or PC when I can if PH is right. The PH was 3.1 on the previous batch and 3.2 on this batch. I prefer having the crunch! 
Click to expand...
 
much easier ... or maybe i only think that because i haven't ever canned in earnest ... it's probably not hard, i just haven't since i've never had a full garden etc ...
 
JoynersHotPeppers said:
I find you lose the crunch and turn many things to much when a hot water batch so I treat it like hot sauce and jar it around 200 and a very low PH. 
Click to expand...
 
how long are you comfy w/ eating them - 3 weeks, or 3 months? ...
 
 
Well first 5 lasted a week before all eaten but I see no reason why they are not shelf stable. I think there is a whole thread somewhere on this method on here :) 
 
JoynersHotPeppers said:
Well first 5 lasted a week before all eaten but I see no reason why they are not shelf stable. I think there is a whole thread somewhere on this method on here :)
Click to expand...
 
I try not to use the site-search here on the weekends (it's my Friday, this week) for my BP ...
 
Try to search "BLS" ... or "tri-tip" ... that thing must has some strange defaults, I guess ... apparently won't search hyphenated or words only 3char or who knows what else ...
 
Pisses me off every time I can't find my tri-tip cook, or my old posts on BLS ...
 
JoynersHotPeppers said:
I find you lose the crunch and turn many things to much when a hot water batch so I treat it like hot sauce and jar it around 200 and a very low PH. 
Click to expand...
 
 
I would have thought the 200F brine would really soften up those slices.  Interesting.
 
tctenten said:
 
 
I would have thought the 200F brine would really soften up those slices.  Interesting.
Click to expand...
It might have, we will see lol. Last batch I went less but I am going back to my old water bath at 180 or some crap who knows. Last batch didn't even get to rest before we ate them hahahahahah - oh and they were damn good! Now to save the last jar of them for a few more weeks to see how they are.
 
JoynersHotPeppers said:
I find you lose the crunch and turn many things to much when a hot water batch so I treat it like hot sauce and jar it around 200 and a very low PH. 
Click to expand...
Dammit so this is where I went wrong.  I did about 4 pounds of end of season cucumbers, salt packed and pricked to draw the moisture out, but hot bathed them at the end of it. They are still tasty, but no crunch.  
 
You must log in or register to reply here.
Back
Top