REAL MAN TRUCKWORKS & SURVIVAL
FOOD CORNER => Canning & Food Storage => Topic started by: Nate on October 09, 2015, 06:51:41 PM
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Here is a basic recipe that Tracey and I use for pickling.
In each quart jar put the following ingredients in
1 T mustard seed
1/2 T celery seed
1 clover garlic
In a LARGE stock pot mix the following ingredients
7 1/2 C vinegar (I use both apple cider and regular vinegar, I just very it by my taste at the moment.)
1 3/4 C water
2 1/2 T canning salt
Bring to a boil and turn heat off
(this liquid measurement will fill about 6 quart jars)
Once jars are filled with whatever product you are wanting to pickle, ladle hot liquid into hot jars with product in it, seal and process in whatever manner you are going with.
You can also use this pickling liquid for pickled gardenia (pickled vegetables), pickled eggs, whatever?
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How long will pickled eggs keep in an unopened jar?
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you stumped me mike, here is a little search I did?
https://www.google.com/?gws_rd=ssl#q=how+long+can+pickled+eggs+be+safely+kept+in+an+unopened+jar%3F
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LOL- eggs n I have a "necessary evil" relationship- I don't like them enough to court botulism!
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TRN, did you do a hot pack or a cold pack on those pickles and peppers? also, did you use a crisper agent?
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Cold pack on jalapeños Poured hot pickling over them in the jars.
Pickles, hot pack.
Both pressure canned @10# for 30 minutes. Probably overkill.
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I ask because i have found the cold pack to be more crunchy, as well as using a little crisper in each jar.