Hello all. I'm a raw novice at canning and preserving, but I've got
quite a big pile of peppers (and a bunch of green beans, as well). I'd
like to pickle them, but I'm not sure about fermenting them. Is it safe
to dilute the vinegar when pickling, so it's not so overpoweringly
vinegary? If not in a boiling water bath, how about a pressure canner -
can I reduce the time for canning if there's some acid? Help!?

TIA,
Scott

Scotty wrote:

Hello all. I'm a raw novice at canning and preserving,...

Well, then.... putting it bluntly, you need to follow *exactly* a tested
recipe. You can't wing it because you need precise amounts of acid to
keep the product safe. Pickled beans and peppers (assuming you mean
bell peppers here) don't "ferment."

yes, you BWB pickled veggies, not pressure can them.

Here's a link to the USDA:
http://faculty.abe.ufl.edu/~foodsaf/can1.html

And another good one:
http://www.uga.edu/nchfp/

B/

"Brian Mailman" wrote in message
...

Well, then.... putting it bluntly, you need to follow *exactly* a
tested recipe. You can't wing it because you need precise amounts of
acid to keep the product safe. Pickled beans and peppers (assuming
you mean bell peppers here) don't "ferment."

yes, you BWB pickled veggies, not pressure can them.


Let me put it another way... Is there a recipe that anyone knows of for
pickling peppers that uses a reduced quantity of vinegar? So as to make
the finished product less vinegary? Perhaps with the use of a pressure
canner if neccessary to maintain safety with the lower acidity?

BTW, Brian, fermenting is the original method of pickling.

Scott

In article %TuKg.511153$IK3.268488@pd7tw1no, "Scotty"
wrote:

"Brian Mailman" wrote in message
...

Well, then.... putting it bluntly, you need to follow *exactly* a
tested recipe. You can't wing it because you need precise amounts of
acid to keep the product safe. Pickled beans and peppers (assuming
you mean bell peppers here) don't "ferment."

yes, you BWB pickled veggies, not pressure can them.


Let me put it another way... Is there a recipe that anyone knows of for
pickling peppers that uses a reduced quantity of vinegar? So as to make
the finished product less vinegary? Perhaps with the use of a pressure
canner if neccessary to maintain safety with the lower acidity?

BTW, Brian, fermenting is the original method of pickling.

Scott

Pressure-processing will cook them, probably more than is acceptable for
a pickled vegetable.

{ Exported from MasterCook Mac }

Dilly Beans

Recipe By: posted to rec.food.preserving by Barb Schaller 9-3-2006

2 pounds trimmed green beans
1 tsp cayenne pepper
4 garlic cloves
4 sprigs fresh dill
1/4 cup pickling salt
2 1/2 cups white vinegar
2 1/2 cups water

Sterilize canning jars and lids.

Pack beans lengthwise into hot, sterile pint jars. To each jar add 1/4
teaspoon cayenne pepper, 1 garlic clove, and 1 sprig of dill. Combine
salt, vinegar, and water in a saucepan and bring to a boil. Pour,
boiling hot, over beans, leaving 1/4-inch headspace. Seal with
sterilized lids according to manufacturer's instructions. Process in a
boiling water bath for 10 minutes. Yield: 4 pints.

‹‹‹‹‹
Notes: Source:Blue Ribbon Pickles and Preserves, Maria Polushkin
Robbins, p. 12, St. Martin¹s Press. From library, 1991?


--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com
http://web.mac.com/barbschaller

Scotty wrote:
"Brian Mailman" wrote in message
...

Well, then.... putting it bluntly, you need to follow *exactly* a
tested recipe. You can't wing it because you need precise amounts of
acid to keep the product safe. Pickled beans and peppers (assuming
you mean bell peppers here) don't "ferment."

yes, you BWB pickled veggies, not pressure can them.



Let me put it another way... Is there a recipe that anyone knows of for
pickling peppers that uses a reduced quantity of vinegar? So as to make
the finished product less vinegary? Perhaps with the use of a pressure
canner if neccessary to maintain safety with the lower acidity?

BTW, Brian, fermenting is the original method of pickling.

Scott


If you are following a tested recipe and it is still too sour for you,
you can add sugar ( or other sweetener), you cannot safely reduce the
amount of vinegar.
Ellen

Scotty wrote:

BTW, Brian, fermenting is the original method of pickling.

I'm more than aware of this.

My half-sours "caught" in 24 hours this year.

B/

ellen wickberg wrote:

Scotty wrote:
"Brian Mailman" wrote in message
...

Well, then.... putting it bluntly, you need to follow *exactly* a
tested recipe. You can't wing it because you need precise amounts of
acid to keep the product safe. Pickled beans and peppers (assuming
you mean bell peppers here) don't "ferment."
yes, you BWB pickled veggies, not pressure can them.

Let me put it another way... Is there a recipe that anyone knows of for
pickling peppers that uses a reduced quantity of vinegar? So as to make
the finished product less vinegary? Perhaps with the use of a pressure
canner if neccessary to maintain safety with the lower acidity?
BTW, Brian, fermenting is the original method of pickling.
Scott


If you are following a tested recipe and it is still too sour for you,
you can add sugar ( or other sweetener), you cannot safely reduce the
amount of vinegar.
Ellen

I do this for my sis if the pickles are still too sour, but you might lose
some flavor: When you open the jar, pour off half the pickling liquid, add
water, keep in fridge, probably no longer than a month.
Depending on the veggie, you should probably never go less than half
vinegar, half water. Following a tested recipe is the best, safest method for
a newbie.
Have you thought of drying or freezing your veggies?
Are you thinking of sweet&sour sort of pickles, or just sour?
Edrena, faithful disciple of St. Vinaigrette

Scotty wrote:
Hello all. I'm a raw novice at canning and preserving, but I've got
quite a big pile of peppers (and a bunch of green beans, as well). I'd
like to pickle them, but I'm not sure about fermenting them. Is it safe
to dilute the vinegar when pickling, so it's not so overpoweringly
vinegary? If not in a boiling water bath, how about a pressure canner -
can I reduce the time for canning if there's some acid? Help!?

TIA,
Scott




I've made these before and they were really good but kind of soggy after
processing. Since I was using yellow peppers, I also added a little
turmeric. Next time I make them, I'll process for 1/2 hour in simmering
(no more than 185 degrees) water instead of 10 minutes in boiling water.
I'll also add 1/2 tsp of Epsom salts to some of the jars and see how
that affects crispness.

Ross Reid's Rings of Fire (Hot Peppers)

6 qt hot peppers; sliced (0.25 in) rings
5 cups vinegar
2.5 cups water
6 tablespoon granulated sugar
6 tablespoon pickling salt

Without removing seeds or placenta, cut hot peppers into rings about
1/4" thick. Combine remaining ingredients in stainless steel pot and
bring to boil, simmer for 5 minutes. Pack pepper pieces into hot,
sterilized pint mason jars and pour boiling liquid over, leaving 1/4"
head space. Immediately, fit lids and screwbands. Process in BWB 10
minutes. Allow to cool in draft free location.
Ready to use in approx. 3 weeks.

--
Best regards,
Bob

Melba's Jammin' wrote:
In article %TuKg.511153$IK3.268488@pd7tw1no, "Scotty"
wrote:

"Brian Mailman" wrote in message
...

Well, then.... putting it bluntly, you need to follow *exactly* a
tested recipe. You can't wing it because you need precise amounts of
acid to keep the product safe. Pickled beans and peppers (assuming
you mean bell peppers here) don't "ferment."

yes, you BWB pickled veggies, not pressure can them.


Let me put it another way... Is there a recipe that anyone knows of for
pickling peppers that uses a reduced quantity of vinegar? So as to make
the finished product less vinegary? Perhaps with the use of a pressure
canner if neccessary to maintain safety with the lower acidity?

BTW, Brian, fermenting is the original method of pickling.

Scott

Pressure-processing will cook them, probably more than is acceptable for
a pickled vegetable.

{ Exported from MasterCook Mac }

Dilly Beans

Recipe By: posted to rec.food.preserving by Barb Schaller 9-3-2006

2 pounds trimmed green beans
1 tsp cayenne pepper
4 garlic cloves
4 sprigs fresh dill
1/4 cup pickling salt
2 1/2 cups white vinegar
2 1/2 cups water

Sterilize canning jars and lids.

Pack beans lengthwise into hot, sterile pint jars. To each jar add 1/4
teaspoon cayenne pepper, 1 garlic clove, and 1 sprig of dill. Combine
salt, vinegar, and water in a saucepan and bring to a boil. Pour,
boiling hot, over beans, leaving 1/4-inch headspace. Seal with
sterilized lids according to manufacturer's instructions. Process in a
boiling water bath for 10 minutes. Yield: 4 pints.

‹‹‹‹‹
Notes: Source:Blue Ribbon Pickles and Preserves, Maria Polushkin
Robbins, p. 12, St. Martin¹s Press. From library, 1991?


--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com
http://web.mac.com/barbschaller
Hi! Just wondering if you have ever used grape leaves in your pickles.
Thanks for all your great info, and congrats on your recent winnings

In article .com,
"Merryb" wrote:
Hi! Just wondering if you have ever used grape leaves in your pickles.
Thanks for all your great info, and congrats on your recent winnings

I don't make dills any more but when I did, I did put a grape leaf on
top * like my mom did and my sisters and brothers do to keep pickles
crispy.

And, thanks. :-o)
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com
http://web.mac.com/barbschaller

Merryb wrote:

Melba's Jammin' wrote:
In article %TuKg.511153$IK3.268488@pd7tw1no, "Scotty"
wrote:

"Brian Mailman" wrote in message
...
Well, then.... putting it bluntly, you need to follow *exactly* a
tested recipe. You can't wing it because you need precise amounts of
acid to keep the product safe. Pickled beans and peppers (assuming
you mean bell peppers here) don't "ferment."

yes, you BWB pickled veggies, not pressure can them.


Let me put it another way... Is there a recipe that anyone knows of for
pickling peppers that uses a reduced quantity of vinegar? So as to make
the finished product less vinegary? Perhaps with the use of a pressure
canner if neccessary to maintain safety with the lower acidity?

BTW, Brian, fermenting is the original method of pickling.
Scott

Pressure-processing will cook them, probably more than is acceptable for
a pickled vegetable.
Dilly Beans
(clipped) Notes: Source:Blue Ribbon Pickles and Preserves, Maria
Polushkin
Robbins, p. 12, St. Martin¹s Press. From library, 1991?
-Barb, Mother Superior, HOSSSPoJ

Hi! Just wondering if you have ever used grape leaves in your pickles.
Thanks for all your great info, and congrats on your recent winnings

I did one year, and did not notice any big difference. Course I only used about
3-4 nice leaves per pint jar, was that enough?
Edrena

In article ,
The Joneses wrote:

Merryb wrote:

Hi! Just wondering if you have ever used grape leaves in your
pickles. Thanks for all your great info, and congrats on your
recent winnings

I did one year, and did not notice any big difference. Course I only
used about 3-4 nice leaves per pint jar, was that enough?

Edrena

We used one per quart.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller
http://jamlady.eboard.com