At the farmers market they have cucumbers for 50 cents each. They are
about 12-14 inches long and have a good girth. So I decided to make my
bread and butter pickles instead of buying them for about 3.50 a jar
or more.

So the first thing I do is thinly slice my cukes in many slices, it
usually works out to one cuke per 24 oz jar. Then I put them in a
large bowl and give them a good salting a good mix and cover and let
them sit in the fridge for about three hours.

Then I make my vinegar solution by mixing usually 2 parts water to 1
part apple cider or maybe white distilled vinegar. Then I add my
spices I will most often as the sweetener add 1/2 to 1 sugar per
vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a
small batch. Then I cut some green onions in about 1 inch strips and
throw that in the vinegar solution. Then I place it over a low flame
and make sure the sugar has completely dissolved.
I will then take the cucumber water that has been pulled out of the
cukes by the salt and add that to the vinegar. There is some great
flavor in there.

When my vinegar solution comes to a light boil I will fill my empty
jars with the cuke slices and then pour in the vinegar. Very lightly I
will put on the lids and tightening them only fingertip tight. Then
place the jars in my air fryer oven and set it to 190 F for about 35
minutes. I usually just leave it in there over night to cool and the
next day ensure the lids have tightened and then store the jars on a
shelf somewhere.
--


"There are idiots among us, and they all believe in a god"
~Toidi Uoy

On Mon, 29 Jul 2019 12:50:21 -0500,
wrote:

>At the farmers market they have cucumbers for 50 cents each. They are
>about 12-14 inches long and have a good girth. So I decided to make my
>bread and butter pickles instead of buying them for about 3.50 a jar
>or more.
>
>So the first thing I do is thinly slice my cukes in many slices, it
>usually works out to one cuke per 24 oz jar. Then I put them in a
>large bowl and give them a good salting a good mix and cover and let
>them sit in the fridge for about three hours.
>
>Then I make my vinegar solution by mixing usually 2 parts water to 1
>part apple cider or maybe white distilled vinegar. Then I add my
>spices I will most often as the sweetener add 1/2 to 1 sugar per
>vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a
>small batch. Then I cut some green onions in about 1 inch strips and
>throw that in the vinegar solution. Then I place it over a low flame
>and make sure the sugar has completely dissolved.
>I will then take the cucumber water that has been pulled out of the
>cukes by the salt and add that to the vinegar. There is some great
>flavor in there.
>
>When my vinegar solution comes to a light boil I will fill my empty
>jars with the cuke slices and then pour in the vinegar. Very lightly I
>will put on the lids and tightening them only fingertip tight. Then
>place the jars in my air fryer oven and set it to 190 F for about 35
>minutes. I usually just leave it in there over night to cool and the
>next day ensure the lids have tightened and then store the jars on a
>shelf somewhere.
> --
>
>
>"There are idiots among us, and they all believe in a god"
> ~Toidi Uoy

Forgot to add I can now make a jar if bread and butter pickles for
about 1 dollar a jar now.

--

____/~~~sine qua non~~~\____

On Mon, 29 Jul 2019 12:50:21 -0500,
wrote:

>At the farmers market they have cucumbers for 50 cents each. They are
>about 12-14 inches long and have a good girth. So I decided to make my
>bread and butter pickles instead of buying them for about 3.50 a jar
>or more.
>
>So the first thing I do is thinly slice my cukes in many slices, it
>usually works out to one cuke per 24 oz jar. Then I put them in a
>large bowl and give them a good salting a good mix and cover and let
>them sit in the fridge for about three hours.
>
>Then I make my vinegar solution by mixing usually 2 parts water to 1
>part apple cider or maybe white distilled vinegar. Then I add my
>spices I will most often as the sweetener add 1/2 to 1 sugar per
>vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a
>small batch. Then I cut some green onions in about 1 inch strips and
>throw that in the vinegar solution. Then I place it over a low flame
>and make sure the sugar has completely dissolved.
>I will then take the cucumber water that has been pulled out of the
>cukes by the salt and add that to the vinegar. There is some great
>flavor in there.
>
>When my vinegar solution comes to a light boil I will fill my empty
>jars with the cuke slices and then pour in the vinegar. Very lightly I
>will put on the lids and tightening them only fingertip tight. Then
>place the jars in my air fryer oven and set it to 190 F for about 35
>minutes. I usually just leave it in there over night to cool and the
>next day ensure the lids have tightened and then store the jars on a
>shelf somewhere.
> --
>
>
>"There are idiots among us, and they all believe in a god"
> ~Toidi Uoy

have you ever pickled anything before?

On 29 Jul 2019 U.S. Janet B. wrote:
>On 29 Jul 2019 Christ wrote:
>
>>At the farmers market they have cucumbers for 50 cents each. They are
>>about 12-14 inches long and have a good girth. So I decided to make my
>>bread and butter pickles instead of buying them for about 3.50 a jar
>>or more.
>>
>>So the first thing I do is thinly slice my cukes in many slices, it
>>usually works out to one cuke per 24 oz jar. Then I put them in a
>>large bowl and give them a good salting a good mix and cover and let
>>them sit in the fridge for about three hours.
>>
>>Then I make my vinegar solution by mixing usually 2 parts water to 1
>>part apple cider or maybe white distilled vinegar. Then I add my
>>spices I will most often as the sweetener add 1/2 to 1 sugar per
>>vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a
>>small batch. Then I cut some green onions in about 1 inch strips and
>>throw that in the vinegar solution. Then I place it over a low flame
>>and make sure the sugar has completely dissolved.
>>I will then take the cucumber water that has been pulled out of the
>>cukes by the salt and add that to the vinegar. There is some great
>>flavor in there.
>>
>>When my vinegar solution comes to a light boil I will fill my empty
>>jars with the cuke slices and then pour in the vinegar. Very lightly I
>>will put on the lids and tightening them only fingertip tight. Then
>>place the jars in my air fryer oven and set it to 190 F for about 35
>>minutes. I usually just leave it in there over night to cool and the
>>next day ensure the lids have tightened and then store the jars on a
>>shelf somewhere.
>> --
>>
>>
>>"There are idiots among us, and they all believe in a god"
>> ~Toidi Uoy
>
>have you ever pickled anything before?

Probably his brain gets pickled, every day, with 86 proof. Cukes that
size are filled with woody seeds. That's why they were so cheap,
otherwise they would have gone into the composter.

Sheldon wrote:

> On 29 Jul 2019 U.S. Janet B. wrote:
> >On 29 Jul 2019 Christ wrote:
> >
> >>At the farmers market they have cucumbers for 50 cents each. They are
> >>about 12-14 inches long and have a good girth. So I decided to make my
> >>bread and butter pickles instead of buying them for about 3.50 a jar
> >>or more.
> >>
> >>So the first thing I do is thinly slice my cukes in many slices, it
> >>usually works out to one cuke per 24 oz jar. Then I put them in a
> >>large bowl and give them a good salting a good mix and cover and let
> >>them sit in the fridge for about three hours.
> >>
> >>Then I make my vinegar solution by mixing usually 2 parts water to 1
> >>part apple cider or maybe white distilled vinegar. Then I add my
> >>spices I will most often as the sweetener add 1/2 to 1 sugar per
> >>vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a
> >>small batch. Then I cut some green onions in about 1 inch strips and
> >>throw that in the vinegar solution. Then I place it over a low flame
> >>and make sure the sugar has completely dissolved.
> >>I will then take the cucumber water that has been pulled out of the
> >>cukes by the salt and add that to the vinegar. There is some great
> >>flavor in there.
> >>
> >>When my vinegar solution comes to a light boil I will fill my empty
> >>jars with the cuke slices and then pour in the vinegar. Very lightly I
> >>will put on the lids and tightening them only fingertip tight. Then
> >>place the jars in my air fryer oven and set it to 190 F for about 35
> >>minutes. I usually just leave it in there over night to cool and the
> >>next day ensure the lids have tightened and then store the jars on a
> >>shelf somewhere.
> >> --
> >>
> >>
> >>"There are idiots among us, and they all believe in a god"
> >> ~Toidi Uoy
> >
> >have you ever pickled anything before?
>
> Probably his brain gets pickled, every day, with 86 proof. Cukes that
> size are filled with woody seeds. That's why they were so cheap,
> otherwise they would have gone into the composter.


Yup, you want small cukes, about half the size he bought...in the end all that time/money/effort will cost much more than the $3.50 per jar for store - bought...

--
Best
Greg

On Mon, 29 Jul 2019 14:23:35 -0400, wrote:

>On 29 Jul 2019 U.S. Janet B. wrote:
>>On 29 Jul 2019 Christ wrote:
>>
>>>At the farmers market they have cucumbers for 50 cents each. They are
>>>about 12-14 inches long and have a good girth. So I decided to make my
>>>bread and butter pickles instead of buying them for about 3.50 a jar
>>>or more.
>>>
>>>So the first thing I do is thinly slice my cukes in many slices, it
>>>usually works out to one cuke per 24 oz jar. Then I put them in a
>>>large bowl and give them a good salting a good mix and cover and let
>>>them sit in the fridge for about three hours.
>>>
>>>Then I make my vinegar solution by mixing usually 2 parts water to 1
>>>part apple cider or maybe white distilled vinegar. Then I add my
>>>spices I will most often as the sweetener add 1/2 to 1 sugar per
>>>vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a
>>>small batch. Then I cut some green onions in about 1 inch strips and
>>>throw that in the vinegar solution. Then I place it over a low flame
>>>and make sure the sugar has completely dissolved.
>>>I will then take the cucumber water that has been pulled out of the
>>>cukes by the salt and add that to the vinegar. There is some great
>>>flavor in there.
>>>
>>>When my vinegar solution comes to a light boil I will fill my empty
>>>jars with the cuke slices and then pour in the vinegar. Very lightly I
>>>will put on the lids and tightening them only fingertip tight. Then
>>>place the jars in my air fryer oven and set it to 190 F for about 35
>>>minutes. I usually just leave it in there over night to cool and the
>>>next day ensure the lids have tightened and then store the jars on a
>>>shelf somewhere.
>>> --
>>>
>>>
>>>"There are idiots among us, and they all believe in a god"
>>> ~Toidi Uoy
>>
>>have you ever pickled anything before?
>
>Probably his brain gets pickled, every day, with 86 proof. Cukes that
>size are filled with woody seeds. That's why they were so cheap,
>otherwise they would have gone into the composter.

well first it is not 86 proof the last bottle I bought about a week
and a half ago was 190 proof.
Second there is nothing wrong with the seeds, and even if I did not
want them it takes just a few seconds to remove them from the entire
cucumber, which I do when I premake a salad because the seeds and soft
surrounding area can lead to a soggy salad.

--

____/~~~sine qua non~~~\____

In article >,
> wrote:

> well first it is not 86 proof the last bottle I bought about a week
> and a half ago was 190 proof.

Cool! So you're an Everclear guy. That'll grow hair on your liver. I
can't even buy it in my state anymore.
Wait...you're probably in a moonshine state. Then all bets are off.
I suggest eating your pickles and chasing them with a couple of shots
of 190. That might kill any nasty bugs. Make sure to test for the
proper frog eyes in the moonshine.

leo

On Monday, July 29, 2019 at 1:11:15 PM UTC-5, U.S. Janet B. wrote:
>
> On Mon, 29 Jul 2019 12:50:21 -0500,
> wrote:
>
> >At the farmers market they have cucumbers for 50 cents each. They are
> >about 12-14 inches long and have a good girth.
>
> have you ever pickled anything before?
>
I'm going to guess the answer will be no after he said he used 12-14 inch long
cucumbers to make pickles.

> wrote in message
...
> On Monday, July 29, 2019 at 1:11:15 PM UTC-5, U.S. Janet B. wrote:
>>
>> On Mon, 29 Jul 2019 12:50:21 -0500,
>> wrote:
>>
>> >At the farmers market they have cucumbers for 50 cents each. They are
>> >about 12-14 inches long and have a good girth.
>>
>> have you ever pickled anything before?
>>
> I'm going to guess the answer will be no after he said he used 12-14 inch
> long
> cucumbers to make pickles.

Yeah. And no mention of sterilizing the jars and such.

US Janet B. wrote:

> On Mon, 29 Jul 2019 12:50:21 -0500,
> wrote:
>
> >At the farmers market they have cucumbers for 50 cents each. They are
> >about 12-14 inches long and have a good girth. So I decided to make my
> >bread and butter pickles instead of buying them for about 3.50 a jar
> >or more.
> >
> >So the first thing I do is thinly slice my cukes in many slices, it
> >usually works out to one cuke per 24 oz jar. Then I put them in a
> >large bowl and give them a good salting a good mix and cover and let
> >them sit in the fridge for about three hours.
> >
> >Then I make my vinegar solution by mixing usually 2 parts water to 1
> >part apple cider or maybe white distilled vinegar. Then I add my
> >spices I will most often as the sweetener add 1/2 to 1 sugar per
> >vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a
> >small batch. Then I cut some green onions in about 1 inch strips and
> >throw that in the vinegar solution. Then I place it over a low flame
> >and make sure the sugar has completely dissolved.
> >I will then take the cucumber water that has been pulled out of the
> >cukes by the salt and add that to the vinegar. There is some great
> >flavor in there.
> >
> >When my vinegar solution comes to a light boil I will fill my empty
> >jars with the cuke slices and then pour in the vinegar. Very lightly I
> >will put on the lids and tightening them only fingertip tight. Then
> >place the jars in my air fryer oven and set it to 190 F for about 35
> >minutes. I usually just leave it in there over night to cool and the
> >next day ensure the lids have tightened and then store the jars on a
> >shelf somewhere.
> > --
> >
> >
> >"There are idiots among us, and they all believe in a god"
> > ~Toidi Uoy
>
> have you ever pickled anything before?


That's not a "pickle recipe", that's a "BOTULISM recipe", lol...

And it's way cheaper to simply buy a decent pickle, canning is very labor - intensive and costly...

I used to can a lot many years ago, but the novelty soon wore off. I can buy better canned tomatoes, etc., than I can make...I bought all the canning produce at local farmers markets, canning is useful if you grown yer own stuff, otherwise it is mostly a money/time sink...

A few years back I made some brandied cherries, etc. for holiday gifting, but I gave even that up...

--
Best
Greg

On Mon, 29 Jul 2019 11:29:50 -0700 (PDT), GM
> wrote:

>US Janet B. wrote:
>
>> On Mon, 29 Jul 2019 12:50:21 -0500,
>> wrote:
>>
>> >At the farmers market they have cucumbers for 50 cents each. They are
>> >about 12-14 inches long and have a good girth. So I decided to make my
>> >bread and butter pickles instead of buying them for about 3.50 a jar
>> >or more.
>> >
>> >So the first thing I do is thinly slice my cukes in many slices, it
>> >usually works out to one cuke per 24 oz jar. Then I put them in a
>> >large bowl and give them a good salting a good mix and cover and let
>> >them sit in the fridge for about three hours.
>> >
>> >Then I make my vinegar solution by mixing usually 2 parts water to 1
>> >part apple cider or maybe white distilled vinegar. Then I add my
>> >spices I will most often as the sweetener add 1/2 to 1 sugar per
>> >vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a
>> >small batch. Then I cut some green onions in about 1 inch strips and
>> >throw that in the vinegar solution. Then I place it over a low flame
>> >and make sure the sugar has completely dissolved.
>> >I will then take the cucumber water that has been pulled out of the
>> >cukes by the salt and add that to the vinegar. There is some great
>> >flavor in there.
>> >
>> >When my vinegar solution comes to a light boil I will fill my empty
>> >jars with the cuke slices and then pour in the vinegar. Very lightly I
>> >will put on the lids and tightening them only fingertip tight. Then
>> >place the jars in my air fryer oven and set it to 190 F for about 35
>> >minutes. I usually just leave it in there over night to cool and the
>> >next day ensure the lids have tightened and then store the jars on a
>> >shelf somewhere.
>> > --
>> >
>> >
>> >"There are idiots among us, and they all believe in a god"
>> > ~Toidi Uoy
>>
>> have you ever pickled anything before?
>
>
>That's not a "pickle recipe", that's a "BOTULISM recipe", lol...
>
>And it's way cheaper to simply buy a decent pickle, canning is very labor - intensive and costly...

How is it labor intensive? you cut then salt let sit then mix your
vinegar put it in the jar heat the jar to a low heat, then done. I use
the exact same jars from when I bought them from the store. I just
cleaned and stored them. I have used the same jar and lids for the
pineapple jam at least 4 times and now pickles 3 times with the exact
same jar. So like I said I can make a full 24 oz jar of pickles for
about 1 dollar

The only thing I am having problems with though is finding a good
vinegar that I like. I bought a big gallon of white distilled from
costco so I have a good bit to use before I get more.
>
>I used to can a lot many years ago, but the novelty soon wore off. I can buy better canned tomatoes, etc., than I can make...I bought all the canning produce at local farmers markets, canning is useful if you grown yer own stuff, otherwise it is mostly a money/time sink...

As I said that all depends on how you do it.
Just like people once thought that it is best to wash rinse and
repeat. There are ways to do things that is just as safe and just as
good and usually easier and cheaper. Like using an Airfryer for the
canning instead of boiling water or a pressure cooker. Using those
screw on lids really makes it simple. Granted the screw on lids will
eventually warp and not be useable anymore but I have used them quite
a few times and it has done very well so far.


>
>A few years back I made some brandied cherries, etc. for holiday gifting, but I gave even that up...

--

____/~~~sine qua non~~~\____

> wrote:
> On Mon, 29 Jul 2019 11:29:50 -0700 (PDT), GM
> > wrote:
>
>> US Janet B. wrote:
>>
>>> On Mon, 29 Jul 2019 12:50:21 -0500,
>>> wrote:
>>>
>>>> At the farmers market they have cucumbers for 50 cents each. They are
>>>> about 12-14 inches long and have a good girth. So I decided to make my
>>>> bread and butter pickles instead of buying them for about 3.50 a jar
>>>> or more.
>>>>
>>>> So the first thing I do is thinly slice my cukes in many slices, it
>>>> usually works out to one cuke per 24 oz jar. Then I put them in a
>>>> large bowl and give them a good salting a good mix and cover and let
>>>> them sit in the fridge for about three hours.
>>>>
>>>> Then I make my vinegar solution by mixing usually 2 parts water to 1
>>>> part apple cider or maybe white distilled vinegar. Then I add my
>>>> spices I will most often as the sweetener add 1/2 to 1 sugar per
>>>> vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a
>>>> small batch. Then I cut some green onions in about 1 inch strips and
>>>> throw that in the vinegar solution. Then I place it over a low flame
>>>> and make sure the sugar has completely dissolved.
>>>> I will then take the cucumber water that has been pulled out of the
>>>> cukes by the salt and add that to the vinegar. There is some great
>>>> flavor in there.
>>>>
>>>> When my vinegar solution comes to a light boil I will fill my empty
>>>> jars with the cuke slices and then pour in the vinegar. Very lightly I
>>>> will put on the lids and tightening them only fingertip tight. Then
>>>> place the jars in my air fryer oven and set it to 190 F for about 35
>>>> minutes. I usually just leave it in there over night to cool and the
>>>> next day ensure the lids have tightened and then store the jars on a
>>>> shelf somewhere.
>>>> --
>>>>
>>>>
>>>> "There are idiots among us, and they all believe in a god"
>>>> ~Toidi Uoy
>>>
>>> have you ever pickled anything before?
>>
>>
>> That's not a "pickle recipe", that's a "BOTULISM recipe", lol...
>>
>> And it's way cheaper to simply buy a decent pickle, canning is very
>> labor - intensive and costly...
>
> How is it labor intensive? you cut then salt let sit then mix your
> vinegar put it in the jar heat the jar to a low heat, then done. I use
> the exact same jars from when I bought them from the store. I just
> cleaned and stored them. I have used the same jar and lids for the
> pineapple jam at least 4 times and now pickles 3 times with the exact
> same jar. So like I said I can make a full 24 oz jar of pickles for
> about 1 dollar
>
> The only thing I am having problems with though is finding a good
> vinegar that I like. I bought a big gallon of white distilled from
> costco so I have a good bit to use before I get more.
>>
>> I used to can a lot many years ago, but the novelty soon wore off. I
>> can buy better canned tomatoes, etc., than I can make...I bought all the
>> canning produce at local farmers markets, canning is useful if you grown
>> yer own stuff, otherwise it is mostly a money/time sink...
>
> As I said that all depends on how you do it.
> Just like people once thought that it is best to wash rinse and
> repeat. There are ways to do things that is just as safe and just as
> good and usually easier and cheaper. Like using an Airfryer for the
> canning instead of boiling water or a pressure cooker. Using those
> screw on lids really makes it simple. Granted the screw on lids will
> eventually warp and not be useable anymore but I have used them quite
> a few times and it has done very well so far.
>
>
>>
>> A few years back I made some brandied cherries, etc. for holiday
>> gifting, but I gave even that up...
>
> --
>
> ____/~~~sine qua non~~~\____
>

Stop canning!! Your technique is a health catastrophe in the making.

On Tue, 30 Jul 2019 04:02:29 -0000 (UTC), Jinx the Minx
> wrote:

> wrote:
>> On Mon, 29 Jul 2019 11:29:50 -0700 (PDT), GM
>> > wrote:
>>
>>> US Janet B. wrote:
>>>
>>>> On Mon, 29 Jul 2019 12:50:21 -0500,
>>>> wrote:
>>>>
>>>>> At the farmers market they have cucumbers for 50 cents each. They are
>>>>> about 12-14 inches long and have a good girth. So I decided to make my
>>>>> bread and butter pickles instead of buying them for about 3.50 a jar
>>>>> or more.
>>>>>
>>>>> So the first thing I do is thinly slice my cukes in many slices, it
>>>>> usually works out to one cuke per 24 oz jar. Then I put them in a
>>>>> large bowl and give them a good salting a good mix and cover and let
>>>>> them sit in the fridge for about three hours.
>>>>>
>>>>> Then I make my vinegar solution by mixing usually 2 parts water to 1
>>>>> part apple cider or maybe white distilled vinegar. Then I add my
>>>>> spices I will most often as the sweetener add 1/2 to 1 sugar per
>>>>> vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a
>>>>> small batch. Then I cut some green onions in about 1 inch strips and
>>>>> throw that in the vinegar solution. Then I place it over a low flame
>>>>> and make sure the sugar has completely dissolved.
>>>>> I will then take the cucumber water that has been pulled out of the
>>>>> cukes by the salt and add that to the vinegar. There is some great
>>>>> flavor in there.
>>>>>
>>>>> When my vinegar solution comes to a light boil I will fill my empty
>>>>> jars with the cuke slices and then pour in the vinegar. Very lightly I
>>>>> will put on the lids and tightening them only fingertip tight. Then
>>>>> place the jars in my air fryer oven and set it to 190 F for about 35
>>>>> minutes. I usually just leave it in there over night to cool and the
>>>>> next day ensure the lids have tightened and then store the jars on a
>>>>> shelf somewhere.
>>>>> --
>>>>>
>>>>>
>>>>> "There are idiots among us, and they all believe in a god"
>>>>> ~Toidi Uoy
>>>>
>>>> have you ever pickled anything before?
>>>
>>>
>>> That's not a "pickle recipe", that's a "BOTULISM recipe", lol...
>>>
>>> And it's way cheaper to simply buy a decent pickle, canning is very
>>> labor - intensive and costly...
>>
>> How is it labor intensive? you cut then salt let sit then mix your
>> vinegar put it in the jar heat the jar to a low heat, then done. I use
>> the exact same jars from when I bought them from the store. I just
>> cleaned and stored them. I have used the same jar and lids for the
>> pineapple jam at least 4 times and now pickles 3 times with the exact
>> same jar. So like I said I can make a full 24 oz jar of pickles for
>> about 1 dollar
>>
>> The only thing I am having problems with though is finding a good
>> vinegar that I like. I bought a big gallon of white distilled from
>> costco so I have a good bit to use before I get more.
>>>
>>> I used to can a lot many years ago, but the novelty soon wore off. I
>>> can buy better canned tomatoes, etc., than I can make...I bought all the
>>> canning produce at local farmers markets, canning is useful if you grown
>>> yer own stuff, otherwise it is mostly a money/time sink...
>>
>> As I said that all depends on how you do it.
>> Just like people once thought that it is best to wash rinse and
>> repeat. There are ways to do things that is just as safe and just as
>> good and usually easier and cheaper. Like using an Airfryer for the
>> canning instead of boiling water or a pressure cooker. Using those
>> screw on lids really makes it simple. Granted the screw on lids will
>> eventually warp and not be useable anymore but I have used them quite
>> a few times and it has done very well so far.
>>
>>
>>>
>>> A few years back I made some brandied cherries, etc. for holiday
>>> gifting, but I gave even that up...
>>
>> --
>>
>> ____/~~~sine qua non~~~\____
>>
>
>Stop canning!! Your technique is a health catastrophe in the making.

I am not canning....

--

____/~~~sine qua non~~~\____

> wrote:
> On Mon, 29 Jul 2019 11:29:50 -0700 (PDT), GM
> > wrote:
>
>> US Janet B. wrote:
>>
>>> On Mon, 29 Jul 2019 12:50:21 -0500,
>>> wrote:
>>>
>>>> At the farmers market they have cucumbers for 50 cents each. They are
>>>> about 12-14 inches long and have a good girth. So I decided to make my
>>>> bread and butter pickles instead of buying them for about 3.50 a jar
>>>> or more.
>>>>
>>>> So the first thing I do is thinly slice my cukes in many slices, it
>>>> usually works out to one cuke per 24 oz jar. Then I put them in a
>>>> large bowl and give them a good salting a good mix and cover and let
>>>> them sit in the fridge for about three hours.
>>>>
>>>> Then I make my vinegar solution by mixing usually 2 parts water to 1
>>>> part apple cider or maybe white distilled vinegar. Then I add my
>>>> spices I will most often as the sweetener add 1/2 to 1 sugar per
>>>> vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a
>>>> small batch. Then I cut some green onions in about 1 inch strips and
>>>> throw that in the vinegar solution. Then I place it over a low flame
>>>> and make sure the sugar has completely dissolved.
>>>> I will then take the cucumber water that has been pulled out of the
>>>> cukes by the salt and add that to the vinegar. There is some great
>>>> flavor in there.
>>>>
>>>> When my vinegar solution comes to a light boil I will fill my empty
>>>> jars with the cuke slices and then pour in the vinegar. Very lightly I
>>>> will put on the lids and tightening them only fingertip tight. Then
>>>> place the jars in my air fryer oven and set it to 190 F for about 35
>>>> minutes. I usually just leave it in there over night to cool and the
>>>> next day ensure the lids have tightened and then store the jars on a
>>>> shelf somewhere.
>>>> --
>>>>
>>>>
>>>> "There are idiots among us, and they all believe in a god"
>>>> ~Toidi Uoy
>>>
>>> have you ever pickled anything before?
>>
>>
>> That's not a "pickle recipe", that's a "BOTULISM recipe", lol...
>>
>> And it's way cheaper to simply buy a decent pickle, canning is very
>> labor - intensive and costly...
>
> How is it labor intensive? you cut then salt let sit then mix your
> vinegar put it in the jar heat the jar to a low heat, then done. I use
> the exact same jars from when I bought them from the store. I just
> cleaned and stored them. I have used the same jar and lids for the
> pineapple jam at least 4 times and now pickles 3 times with the exact
> same jar. So like I said I can make a full 24 oz jar of pickles for
> about 1 dollar
>
> The only thing I am having problems with though is finding a good
> vinegar that I like. I bought a big gallon of white distilled from
> costco so I have a good bit to use before I get more.
>>
>> I used to can a lot many years ago, but the novelty soon wore off. I
>> can buy better canned tomatoes, etc., than I can make...I bought all the
>> canning produce at local farmers markets, canning is useful if you grown
>> yer own stuff, otherwise it is mostly a money/time sink...
>
> As I said that all depends on how you do it.
> Just like people once thought that it is best to wash rinse and
> repeat. There are ways to do things that is just as safe and just as
> good and usually easier and cheaper. Like using an Airfryer for the
> canning instead of boiling water or a pressure cooker. Using those
> screw on lids really makes it simple. Granted the screw on lids will
> eventually warp and not be useable anymore but I have used them quite
> a few times and it has done very well so far.
>
>
>>
>> A few years back I made some brandied cherries, etc. for holiday
>> gifting, but I gave even that up...
>
> --
>
> ____/~~~sine qua non~~~\____
>

Stop canning!! Your technique is a health catastrophe in the making.

> wrote in message
...
> On Mon, 29 Jul 2019 11:29:50 -0700 (PDT), GM
> > wrote:
>
>>US Janet B. wrote:
>>
>>> On Mon, 29 Jul 2019 12:50:21 -0500,
>>> wrote:
>>>
>>> >At the farmers market they have cucumbers for 50 cents each. They are
>>> >about 12-14 inches long and have a good girth. So I decided to make my
>>> >bread and butter pickles instead of buying them for about 3.50 a jar
>>> >or more.
>>> >
>>> >So the first thing I do is thinly slice my cukes in many slices, it
>>> >usually works out to one cuke per 24 oz jar. Then I put them in a
>>> >large bowl and give them a good salting a good mix and cover and let
>>> >them sit in the fridge for about three hours.
>>> >
>>> >Then I make my vinegar solution by mixing usually 2 parts water to 1
>>> >part apple cider or maybe white distilled vinegar. Then I add my
>>> >spices I will most often as the sweetener add 1/2 to 1 sugar per
>>> >vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a
>>> >small batch. Then I cut some green onions in about 1 inch strips and
>>> >throw that in the vinegar solution. Then I place it over a low flame
>>> >and make sure the sugar has completely dissolved.
>>> >I will then take the cucumber water that has been pulled out of the
>>> >cukes by the salt and add that to the vinegar. There is some great
>>> >flavor in there.
>>> >
>>> >When my vinegar solution comes to a light boil I will fill my empty
>>> >jars with the cuke slices and then pour in the vinegar. Very lightly I
>>> >will put on the lids and tightening them only fingertip tight. Then
>>> >place the jars in my air fryer oven and set it to 190 F for about 35
>>> >minutes. I usually just leave it in there over night to cool and the
>>> >next day ensure the lids have tightened and then store the jars on a
>>> >shelf somewhere.
>>> > --
>>> >
>>> >
>>> >"There are idiots among us, and they all believe in a god"
>>> > ~Toidi Uoy
>>>
>>> have you ever pickled anything before?
>>
>>
>>That's not a "pickle recipe", that's a "BOTULISM recipe", lol...
>>
>>And it's way cheaper to simply buy a decent pickle, canning is very
>>labor - intensive and costly...
>
> How is it labor intensive? you cut then salt let sit then mix your
> vinegar put it in the jar heat the jar to a low heat, then done. I use
> the exact same jars from when I bought them from the store. I just
> cleaned and stored them. I have used the same jar and lids for the
> pineapple jam at least 4 times and now pickles 3 times with the exact
> same jar. So like I said I can make a full 24 oz jar of pickles for
> about 1 dollar
>
> The only thing I am having problems with though is finding a good
> vinegar that I like. I bought a big gallon of white distilled from
> costco so I have a good bit to use before I get more.
>>
>>I used to can a lot many years ago, but the novelty soon wore off. I can
>>buy better canned tomatoes, etc., than I can make...I bought all the
>>canning produce at local farmers markets, canning is useful if you grown
>>yer own stuff, otherwise it is mostly a money/time sink...
>
> As I said that all depends on how you do it.
> Just like people once thought that it is best to wash rinse and
> repeat. There are ways to do things that is just as safe and just as
> good and usually easier and cheaper. Like using an Airfryer for the
> canning instead of boiling water or a pressure cooker. Using those
> screw on lids really makes it simple. Granted the screw on lids will
> eventually warp and not be useable anymore but I have used them quite
> a few times and it has done very well so far.

I believe the term was "Lather, rinse and repeat". In those days, the
shampoo was rather harsh on the hair and not as effective at removing oils
as today's products.. Also, people people generally only washed their hair
once a week. So repeating the process was necessary, as was using a crème
rinse to remove the tangles caused by the shampoo.

There is a strict set of rules and recipes to be followed when canning. This
is for the sake of safety. Those rules do change from time to time as we
learn more. The first time I made jam, it was not canned in a water bath and
it was sealed with paraffin. That method is no longer used.

I know you love your air fryer but I think it's one of those fad things. I
don't know anyone IRL who has one and I'm not even remotely tempted to buy
one.

Julie Bove > wrote:
>
> > wrote in message
> ...
>> On Mon, 29 Jul 2019 11:29:50 -0700 (PDT), GM
>> > wrote:
>>
>>> US Janet B. wrote:
>>>
>>>> On Mon, 29 Jul 2019 12:50:21 -0500,
>>>> wrote:
>>>>
>>>>> At the farmers market they have cucumbers for 50 cents each. They are
>>>>> about 12-14 inches long and have a good girth. So I decided to make my
>>>>> bread and butter pickles instead of buying them for about 3.50 a jar
>>>>> or more.
>>>>>
>>>>> So the first thing I do is thinly slice my cukes in many slices, it
>>>>> usually works out to one cuke per 24 oz jar. Then I put them in a
>>>>> large bowl and give them a good salting a good mix and cover and let
>>>>> them sit in the fridge for about three hours.
>>>>>
>>>>> Then I make my vinegar solution by mixing usually 2 parts water to 1
>>>>> part apple cider or maybe white distilled vinegar. Then I add my
>>>>> spices I will most often as the sweetener add 1/2 to 1 sugar per
>>>>> vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a
>>>>> small batch. Then I cut some green onions in about 1 inch strips and
>>>>> throw that in the vinegar solution. Then I place it over a low flame
>>>>> and make sure the sugar has completely dissolved.
>>>>> I will then take the cucumber water that has been pulled out of the
>>>>> cukes by the salt and add that to the vinegar. There is some great
>>>>> flavor in there.
>>>>>
>>>>> When my vinegar solution comes to a light boil I will fill my empty
>>>>> jars with the cuke slices and then pour in the vinegar. Very lightly I
>>>>> will put on the lids and tightening them only fingertip tight. Then
>>>>> place the jars in my air fryer oven and set it to 190 F for about 35
>>>>> minutes. I usually just leave it in there over night to cool and the
>>>>> next day ensure the lids have tightened and then store the jars on a
>>>>> shelf somewhere.
>>>>> --
>>>>>
>>>>>
>>>>> "There are idiots among us, and they all believe in a god"
>>>>> ~Toidi Uoy
>>>>
>>>> have you ever pickled anything before?
>>>
>>>
>>> That's not a "pickle recipe", that's a "BOTULISM recipe", lol...
>>>
>>> And it's way cheaper to simply buy a decent pickle, canning is very
>>> labor - intensive and costly...
>>
>> How is it labor intensive? you cut then salt let sit then mix your
>> vinegar put it in the jar heat the jar to a low heat, then done. I use
>> the exact same jars from when I bought them from the store. I just
>> cleaned and stored them. I have used the same jar and lids for the
>> pineapple jam at least 4 times and now pickles 3 times with the exact
>> same jar. So like I said I can make a full 24 oz jar of pickles for
>> about 1 dollar
>>
>> The only thing I am having problems with though is finding a good
>> vinegar that I like. I bought a big gallon of white distilled from
>> costco so I have a good bit to use before I get more.
>>>
>>> I used to can a lot many years ago, but the novelty soon wore off. I can
>>> buy better canned tomatoes, etc., than I can make...I bought all the
>>> canning produce at local farmers markets, canning is useful if you grown
>>> yer own stuff, otherwise it is mostly a money/time sink...
>>
>> As I said that all depends on how you do it.
>> Just like people once thought that it is best to wash rinse and
>> repeat. There are ways to do things that is just as safe and just as
>> good and usually easier and cheaper. Like using an Airfryer for the
>> canning instead of boiling water or a pressure cooker. Using those
>> screw on lids really makes it simple. Granted the screw on lids will
>> eventually warp and not be useable anymore but I have used them quite
>> a few times and it has done very well so far.
>
> I believe the term was "Lather, rinse and repeat". In those days, the
> shampoo was rather harsh on the hair and not as effective at removing oils
> as today's products.. Also, people people generally only washed their hair
> once a week. So repeating the process was necessary, as was using a crème
> rinse to remove the tangles caused by the shampoo.
>
> There is a strict set of rules and recipes to be followed when canning. This
> is for the sake of safety. Those rules do change from time to time as we
> learn more. The first time I made jam, it was not canned in a water bath and
> it was sealed with paraffin. That method is no longer used.
>
> I know you love your air fryer but I think it's one of those fad things. I
> don't know anyone IRL who has one and I'm not even remotely tempted to buy
> one.
>
>

Youre not missing much. I have one, and out of all the kitchen
appliances/toys I have, its the most useless one. I swear Id keep my cake
pop maker over the air fryer any day. Not really, but I think you catch my
drift. It doesnt do a damn thing better than what I can do with with a
regular old stove.

On Tue, 30 Jul 2019 16:22:16 -0700, "Julie Bove"
> wrote:

>
> wrote in message
.. .
>> On Mon, 29 Jul 2019 11:29:50 -0700 (PDT), GM
>> > wrote:
>>
>>>US Janet B. wrote:
>>>
>>>> On Mon, 29 Jul 2019 12:50:21 -0500,
>>>> wrote:
>>>>
>>>> >At the farmers market they have cucumbers for 50 cents each. They are
>>>> >about 12-14 inches long and have a good girth. So I decided to make my
>>>> >bread and butter pickles instead of buying them for about 3.50 a jar
>>>> >or more.
>>>> >
>>>> >So the first thing I do is thinly slice my cukes in many slices, it
>>>> >usually works out to one cuke per 24 oz jar. Then I put them in a
>>>> >large bowl and give them a good salting a good mix and cover and let
>>>> >them sit in the fridge for about three hours.
>>>> >
>>>> >Then I make my vinegar solution by mixing usually 2 parts water to 1
>>>> >part apple cider or maybe white distilled vinegar. Then I add my
>>>> >spices I will most often as the sweetener add 1/2 to 1 sugar per
>>>> >vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a
>>>> >small batch. Then I cut some green onions in about 1 inch strips and
>>>> >throw that in the vinegar solution. Then I place it over a low flame
>>>> >and make sure the sugar has completely dissolved.
>>>> >I will then take the cucumber water that has been pulled out of the
>>>> >cukes by the salt and add that to the vinegar. There is some great
>>>> >flavor in there.
>>>> >
>>>> >When my vinegar solution comes to a light boil I will fill my empty
>>>> >jars with the cuke slices and then pour in the vinegar. Very lightly I
>>>> >will put on the lids and tightening them only fingertip tight. Then
>>>> >place the jars in my air fryer oven and set it to 190 F for about 35
>>>> >minutes. I usually just leave it in there over night to cool and the
>>>> >next day ensure the lids have tightened and then store the jars on a
>>>> >shelf somewhere.
>>>> > --
>>>> >
>>>> >
>>>> >"There are idiots among us, and they all believe in a god"
>>>> > ~Toidi Uoy
>>>>
>>>> have you ever pickled anything before?
>>>
>>>
>>>That's not a "pickle recipe", that's a "BOTULISM recipe", lol...
>>>
>>>And it's way cheaper to simply buy a decent pickle, canning is very
>>>labor - intensive and costly...
>>
>> How is it labor intensive? you cut then salt let sit then mix your
>> vinegar put it in the jar heat the jar to a low heat, then done. I use
>> the exact same jars from when I bought them from the store. I just
>> cleaned and stored them. I have used the same jar and lids for the
>> pineapple jam at least 4 times and now pickles 3 times with the exact
>> same jar. So like I said I can make a full 24 oz jar of pickles for
>> about 1 dollar
>>
>> The only thing I am having problems with though is finding a good
>> vinegar that I like. I bought a big gallon of white distilled from
>> costco so I have a good bit to use before I get more.
>>>
>>>I used to can a lot many years ago, but the novelty soon wore off. I can
>>>buy better canned tomatoes, etc., than I can make...I bought all the
>>>canning produce at local farmers markets, canning is useful if you grown
>>>yer own stuff, otherwise it is mostly a money/time sink...
>>
>> As I said that all depends on how you do it.
>> Just like people once thought that it is best to wash rinse and
>> repeat. There are ways to do things that is just as safe and just as
>> good and usually easier and cheaper. Like using an Airfryer for the
>> canning instead of boiling water or a pressure cooker. Using those
>> screw on lids really makes it simple. Granted the screw on lids will
>> eventually warp and not be useable anymore but I have used them quite
>> a few times and it has done very well so far.
>
>I believe the term was "Lather, rinse and repeat". In those days, the
>shampoo was rather harsh on the hair and not as effective at removing oils
>as today's products.. Also, people people generally only washed their hair
>once a week. So repeating the process was necessary, as was using a crème
>rinse to remove the tangles caused by the shampoo.
>
>There is a strict set of rules and recipes to be followed when canning. This
>is for the sake of safety. Those rules do change from time to time as we
>learn more. The first time I made jam, it was not canned in a water bath and
>it was sealed with paraffin. That method is no longer used.
>
>I know you love your air fryer but I think it's one of those fad things. I
>don't know anyone IRL who has one and I'm not even remotely tempted to buy
>one.

well when I bought it I thought it would be good at making things like
french fries and chicken nuggets, then I discovered that it can do
that and it does it well but the model I got I can also dehydrate with
it, use it to make jam, pickles, gluten free biscuits and breads or
pancakes, McGriddles. I can use it just to sterilize the jars that I
use, It is easily the most versatile appliance in the kitchen.

--

____/~~~sine qua non~~~\____

On Mon, 29 Jul 2019 19:38:02 -0500, Sqwertz >
wrote:

>On Mon, 29 Jul 2019 17:09:41 -0500,
wrote:
>
>> How is it labor intensive? you cut then salt let sit then mix your
>> vinegar put it in the jar heat the jar to a low heat, then done. I use
>> the exact same jars from when I bought them from the store. I just
>> cleaned and stored them. I have used the same jar and lids for the
>> pineapple jam at least 4 times and now pickles 3 times with the exact
>> same jar. So like I said I can make a full 24 oz jar of pickles for
>> about 1 dollar
>
>You should enter those in the State Fair.
>
>And see how quickly your entries get kicked the **** out.
>
>Why even bother salting your cucumbers if you're just going to add
>the juice and salt back into the brine and cook them? They'll do
>the same thing in the jar and with a better final texture. Not to
>mention the skins on those cukes... blech.

You salt to pull out the excess moisture allowing the vinegar and
spice solution to be absorbed.
If you dont know a ****ing thing about pickling then you should not
talk like you do

>
>Dude, read some recipes and techniques.

Dude have you not read or did you not comprehend when I said that I
have watched ATK, I also figured that you would have know through
common sense that I looked at recipes.
>
>> As I said that all depends on how you do it.
>> Just like people once thought that it is best to wash rinse and
>> repeat. There are ways to do things that is just as safe and just as
>> good and usually easier and cheaper. Like using an Airfryer for the
>> canning instead of boiling water or a pressure cooker. Using those
>> screw on lids really makes it simple. Granted the screw on lids will
>> eventually warp and not be useable anymore but I have used them quite
>> a few times and it has done very well so far.
>
>There's a reason everybody uses pressure cookers and boiling water,
>but you're totally clueless to that.

Sorry buddy but heat it heat. As long as it is consistent heat for an
extended period it does not matter what creates the heat, but I am
sure that because you are in a group about food and cooking you
already know this huh?

> I doubt you're storing these on the shelves.

Why would you doubt this?
Ok I admit they are not on a shelf they are on the counter next to a
cabinet.

> I don't think you're making more than a jar at a
>time.

My first try I made three jars but it has too much vinegar, I used the
ratios from ATK

my second try I dont even count because I only made one jar but it was
more like half a jar because I was just testing a different ratio of
vinegar solution.

Then this last time I made 2 jars but I used different jars, I used
pasta sauce jars that are a bit bigger.


> You're trying to one-up Terry and all his canning posts.

As far as what terry is doing Is of no concern to me because I did not
even know that he was canning, which BTW I am not canning I am
pickling. Even though you may read every single post in this group I
do not.

>
>What's really funny, though, is that you claim to be physics expert.
>I think you're just a 20 year old drunk.

Actually I never drank that much, but I have since stopped and I am
not 20, not even close but I am below 50

>
>-sw

--

____/~~~sine qua non~~~\____

> wrote in message
...
> On Mon, 29 Jul 2019 19:38:02 -0500, Sqwertz >
> wrote:
>
>>On Mon, 29 Jul 2019 17:09:41 -0500,
wrotte

<snip>
>
> You salt to pull out the excess moisture allowing the vinegar and
> spice solution to be absorbed.
> If you dont know a ****ing thing about pickling then you should not
> talk like you do

Here is a recipe that got high reviews. It does say to add the seasonings to
the vegetables, let sit for three hours then drain the liquid and add to the
brine.

https://www.allrecipes.com/recipe/21...er-pickles-ii/
>
>>
>>Dude, read some recipes and techniques.
>
> Dude have you not read or did you not comprehend when I said that I
> have watched ATK, I also figured that you would have know through
> common sense that I looked at recipes.

>>There's a reason everybody uses pressure cookers and boiling water,
>>but you're totally clueless to that.
>
> Sorry buddy but heat it heat. As long as it is consistent heat for an
> extended period it does not matter what creates the heat, but I am
> sure that because you are in a group about food and cooking you
> already know this huh?

The recipe I posted does not use a BWB. So why are you heating at the end\?


>
>> I doubt you're storing these on the shelves.
>
> Why would you doubt this?
> Ok I admit they are not on a shelf they are on the counter next to a
> cabinet.
>
>> I don't think you're making more than a jar at a
>>time.
>
> My first try I made three jars but it has too much vinegar, I used the
> ratios from ATK
>
> my second try I dont even count because I only made one jar but it was
> more like half a jar because I was just testing a different ratio of
> vinegar solution.
>
> Then this last time I made 2 jars but I used different jars, I used
> pasta sauce jars that are a bit bigger.

Ohhh dear. What kind of flowers do you want at your funeral?

<snip>

On Mon, 29 Jul 2019 21:35:21 -0500, Sqwertz >
wrote:

>There's a 100% consensus here that you don't know WTF you're doing
>based on your description. You're a newbie at cooking and most of
>us are veterans. You should learn here and ask questions, not
>dictate. You've never ASKED a question here. Just told others what
>to do. Even we seasoned veterans ask questions, still. We don't
>think we know everything, unlike you. That';s what makes you so...
>unlikable.

Sqwertz trying to teach someone manners. Now I've seen it all

"GM" > wrote in message
...
US Janet B. wrote:

> On Mon, 29 Jul 2019 12:50:21 -0500,
> wrote:
>
> >At the farmers market they have cucumbers for 50 cents each. They are
> >about 12-14 inches long and have a good girth. So I decided to make my
> >bread and butter pickles instead of buying them for about 3.50 a jar
> >or more.
> >
> >So the first thing I do is thinly slice my cukes in many slices, it
> >usually works out to one cuke per 24 oz jar. Then I put them in a
> >large bowl and give them a good salting a good mix and cover and let
> >them sit in the fridge for about three hours.
> >
> >Then I make my vinegar solution by mixing usually 2 parts water to 1
> >part apple cider or maybe white distilled vinegar. Then I add my
> >spices I will most often as the sweetener add 1/2 to 1 sugar per
> >vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a
> >small batch. Then I cut some green onions in about 1 inch strips and
> >throw that in the vinegar solution. Then I place it over a low flame
> >and make sure the sugar has completely dissolved.
> >I will then take the cucumber water that has been pulled out of the
> >cukes by the salt and add that to the vinegar. There is some great
> >flavor in there.
> >
> >When my vinegar solution comes to a light boil I will fill my empty
> >jars with the cuke slices and then pour in the vinegar. Very lightly I
> >will put on the lids and tightening them only fingertip tight. Then
> >place the jars in my air fryer oven and set it to 190 F for about 35
> >minutes. I usually just leave it in there over night to cool and the
> >next day ensure the lids have tightened and then store the jars on a
> >shelf somewhere.
> > --
> >
> >
> >"There are idiots among us, and they all believe in a god"
> > ~Toidi Uoy
>
> have you ever pickled anything before?


That's not a "pickle recipe", that's a "BOTULISM recipe", lol...

And it's way cheaper to simply buy a decent pickle, canning is very labor -
intensive and costly...

I used to can a lot many years ago, but the novelty soon wore off. I can
buy better canned tomatoes, etc., than I can make...I bought all the canning
produce at local farmers markets, canning is useful if you grown yer own
stuff, otherwise it is mostly a money/time sink...

A few years back I made some brandied cherries, etc. for holiday gifting,
but I gave even that up...

---

I canned applesauce and pears when we first moved back here. By year two,
we still had stuff left from the previous year. We just don't eat enough of
that to warrant it and a lot of people are fearful of home canned foods in
case you don't really know what you're doing.

I buy bread and butter pickles once or twice a year. Pretty sure the price
is closer to $2.00 here for a small jar.

On Mon, 29 Jul 2019 12:11:09 -0600, U.S. Janet B. >
wrote:

>On Mon, 29 Jul 2019 12:50:21 -0500,
wrote:
>
>>At the farmers market they have cucumbers for 50 cents each. They are
>>about 12-14 inches long and have a good girth. So I decided to make my
>>bread and butter pickles instead of buying them for about 3.50 a jar
>>or more.
>>
>>So the first thing I do is thinly slice my cukes in many slices, it
>>usually works out to one cuke per 24 oz jar. Then I put them in a
>>large bowl and give them a good salting a good mix and cover and let
>>them sit in the fridge for about three hours.
>>
>>Then I make my vinegar solution by mixing usually 2 parts water to 1
>>part apple cider or maybe white distilled vinegar. Then I add my
>>spices I will most often as the sweetener add 1/2 to 1 sugar per
>>vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a
>>small batch. Then I cut some green onions in about 1 inch strips and
>>throw that in the vinegar solution. Then I place it over a low flame
>>and make sure the sugar has completely dissolved.
>>I will then take the cucumber water that has been pulled out of the
>>cukes by the salt and add that to the vinegar. There is some great
>>flavor in there.
>>
>>When my vinegar solution comes to a light boil I will fill my empty
>>jars with the cuke slices and then pour in the vinegar. Very lightly I
>>will put on the lids and tightening them only fingertip tight. Then
>>place the jars in my air fryer oven and set it to 190 F for about 35
>>minutes. I usually just leave it in there over night to cool and the
>>next day ensure the lids have tightened and then store the jars on a
>>shelf somewhere.
>> --
>>
>>
>>"There are idiots among us, and they all believe in a god"
>> ~Toidi Uoy
>
>have you ever pickled anything before?


It is my third time with cukes, the first two I listened to Americas
Test Kitchen about the ratio of vinegar to water and discovered they
are idiots on that show and that it was still way to strong. They also
said that after you sweat the cukes you should just pour out the
cucumber water but I wanted that cucumber flavor to carry over to the
pickles

--

____/~~~sine qua non~~~\____

> wrote:
> At the farmers market they have cucumbers for 50 cents each. They are
> about 12-14 inches long and have a good girth. So I decided to make my
> bread and butter pickles instead of buying them for about 3.50 a jar
> or more.
>
> So the first thing I do is thinly slice my cukes in many slices, it
> usually works out to one cuke per 24 oz jar. Then I put them in a
> large bowl and give them a good salting a good mix and cover and let
> them sit in the fridge for about three hours.
>
> Then I make my vinegar solution by mixing usually 2 parts water to 1
> part apple cider or maybe white distilled vinegar. Then I add my
> spices I will most often as the sweetener add 1/2 to 1 sugar per
> vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a
> small batch. Then I cut some green onions in about 1 inch strips and
> throw that in the vinegar solution. Then I place it over a low flame
> and make sure the sugar has completely dissolved.
> I will then take the cucumber water that has been pulled out of the
> cukes by the salt and add that to the vinegar. There is some great
> flavor in there.
>
> When my vinegar solution comes to a light boil I will fill my empty
> jars with the cuke slices and then pour in the vinegar. Very lightly I
> will put on the lids and tightening them only fingertip tight. Then
> place the jars in my air fryer oven and set it to 190 F for about 35
> minutes. I usually just leave it in there over night to cool and the
> next day ensure the lids have tightened and then store the jars on a
> shelf somewhere.
> --
>
>
> "There are idiots among us, and they all believe in a god"
> ~Toidi Uoy
>

Only 190 degrees, in an air fryer, for 35 minutes? LOLOL. You cannot make
up your own canning rules. Unless you want botulism, of course.

On Monday, July 29, 2019 at 2:02:26 PM UTC-5, Jinx the Minx wrote:
>
> Only 190 degrees, in an air fryer, for 35 minutes? LOLOL. You cannot make
> up your own canning rules. Unless you want botulism, of course.
>
If he wants to try his hand at pickles maybe he should try one of the
'refrigerator' bread and butter pickle recipes. But I agree, with such a low
temperature for such a short amount of time he's looking at a trip to the
emergency room if he can pry himself off the toilet seat while simultaneously
hanging his head in a bucket.

I do think you nailed it with "You cannot make up your own canning rules."

On Mon, 29 Jul 2019 12:10:14 -0700 (PDT), "
> wrote:

>On Monday, July 29, 2019 at 2:02:26 PM UTC-5, Jinx the Minx wrote:
>>
>> Only 190 degrees, in an air fryer, for 35 minutes? LOLOL. You cannot make
>> up your own canning rules. Unless you want botulism, of course.
>>
>If he wants to try his hand at pickles maybe he should try one of the
>'refrigerator' bread and butter pickle recipes. But I agree, with such a low
>temperature for such a short amount of time he's looking at a trip to the
>emergency room if he can pry himself off the toilet seat while simultaneously
>hanging his head in a bucket.
>
>I do think you nailed it with "You cannot make up your own canning rules."

actually when pickling you dont have to heat it at all, it just takes
longer to "pickle" the veg, the heat just speeds up the process. The
vinegar is what keeps the stuff sterile.

You people just want something to bitch about...

--

____/~~~sine qua non~~~\____

> wrote in message
...
> On Mon, 29 Jul 2019 12:10:14 -0700 (PDT), "
> > wrote:
>
>>On Monday, July 29, 2019 at 2:02:26 PM UTC-5, Jinx the Minx wrote:
>>>
>>> Only 190 degrees, in an air fryer, for 35 minutes? LOLOL. You cannot
>>> make
>>> up your own canning rules. Unless you want botulism, of course.
>>>
>>If he wants to try his hand at pickles maybe he should try one of the
>>'refrigerator' bread and butter pickle recipes. But I agree, with such a
>>low
>>temperature for such a short amount of time he's looking at a trip to the
>>emergency room if he can pry himself off the toilet seat while
>>simultaneously
>>hanging his head in a bucket.
>>
>>I do think you nailed it with "You cannot make up your own canning rules."
>
> actually when pickling you dont have to heat it at all, it just takes
> longer to "pickle" the veg, the heat just speeds up the process. The
> vinegar is what keeps the stuff sterile.
>
> You people just want something to bitch about...

More like sterilizing the proper jars and food safety keeps it sterile.

On Tue, 30 Jul 2019 18:33:05 -0700, "Julie Bove"
> wrote:

>
> wrote in message
.. .
>> On Mon, 29 Jul 2019 12:10:14 -0700 (PDT), "
>> > wrote:
>>
>>>On Monday, July 29, 2019 at 2:02:26 PM UTC-5, Jinx the Minx wrote:
>>>>
>>>> Only 190 degrees, in an air fryer, for 35 minutes? LOLOL. You cannot
>>>> make
>>>> up your own canning rules. Unless you want botulism, of course.
>>>>
>>>If he wants to try his hand at pickles maybe he should try one of the
>>>'refrigerator' bread and butter pickle recipes. But I agree, with such a
>>>low
>>>temperature for such a short amount of time he's looking at a trip to the
>>>emergency room if he can pry himself off the toilet seat while
>>>simultaneously
>>>hanging his head in a bucket.
>>>
>>>I do think you nailed it with "You cannot make up your own canning rules."
>>
>> actually when pickling you dont have to heat it at all, it just takes
>> longer to "pickle" the veg, the heat just speeds up the process. The
>> vinegar is what keeps the stuff sterile.
>>
>> You people just want something to bitch about...

When I pickle cukes I use salt, no vinegar. I prefer fermented
pickles, in fact I don't consider those fast food vinegared thingies
pickles. I ferment green tomatoes too. My Kirby cukes are just
starting to come in and I've already eaten some warm from the sun...
another couple weeks I'll have hundreds. At the end of the growing
season I put up green tomatoes to ferment, sour garlic-dill tomatoes
are luscious.

>More like sterilizing the proper jars and food safety keeps it sterile.

Fermented doesn't need sterile, just clean, the brine keeps the nasty
organisms away.
https://www.makesauerkraut.com/fermented-pickles/

On Mon, 29 Jul 2019 19:02:23 -0000 (UTC), Jinx the Minx
> wrote:

> wrote:
>> At the farmers market they have cucumbers for 50 cents each. They are
>> about 12-14 inches long and have a good girth. So I decided to make my
>> bread and butter pickles instead of buying them for about 3.50 a jar
>> or more.
>>
>> So the first thing I do is thinly slice my cukes in many slices, it
>> usually works out to one cuke per 24 oz jar. Then I put them in a
>> large bowl and give them a good salting a good mix and cover and let
>> them sit in the fridge for about three hours.
>>
>> Then I make my vinegar solution by mixing usually 2 parts water to 1
>> part apple cider or maybe white distilled vinegar. Then I add my
>> spices I will most often as the sweetener add 1/2 to 1 sugar per
>> vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a
>> small batch. Then I cut some green onions in about 1 inch strips and
>> throw that in the vinegar solution. Then I place it over a low flame
>> and make sure the sugar has completely dissolved.
>> I will then take the cucumber water that has been pulled out of the
>> cukes by the salt and add that to the vinegar. There is some great
>> flavor in there.
>>
>> When my vinegar solution comes to a light boil I will fill my empty
>> jars with the cuke slices and then pour in the vinegar. Very lightly I
>> will put on the lids and tightening them only fingertip tight. Then
>> place the jars in my air fryer oven and set it to 190 F for about 35
>> minutes. I usually just leave it in there over night to cool and the
>> next day ensure the lids have tightened and then store the jars on a
>> shelf somewhere.
>> --
>>
>>
>> "There are idiots among us, and they all believe in a god"
>> ~Toidi Uoy
>>
>
>Only 190 degrees, in an air fryer, for 35 minutes? LOLOL. You cannot make
>up your own canning rules. Unless you want botulism, of course.

It's true. There a specific rules for canning and pickling. Each
follows rules for proportions, temps and time . . . so that you don't
kill yourself and anyone you share your food with.
Janet US

U.S. Janet B. > wrote:
> On Mon, 29 Jul 2019 19:02:23 -0000 (UTC), Jinx the Minx
> > wrote:
>
>> > wrote:
>>> At the farmers market they have cucumbers for 50 cents each. They are
>>> about 12-14 inches long and have a good girth. So I decided to make my
>>> bread and butter pickles instead of buying them for about 3.50 a jar
>>> or more.
>>>
>>> So the first thing I do is thinly slice my cukes in many slices, it
>>> usually works out to one cuke per 24 oz jar. Then I put them in a
>>> large bowl and give them a good salting a good mix and cover and let
>>> them sit in the fridge for about three hours.
>>>
>>> Then I make my vinegar solution by mixing usually 2 parts water to 1
>>> part apple cider or maybe white distilled vinegar. Then I add my
>>> spices I will most often as the sweetener add 1/2 to 1 sugar per
>>> vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a
>>> small batch. Then I cut some green onions in about 1 inch strips and
>>> throw that in the vinegar solution. Then I place it over a low flame
>>> and make sure the sugar has completely dissolved.
>>> I will then take the cucumber water that has been pulled out of the
>>> cukes by the salt and add that to the vinegar. There is some great
>>> flavor in there.
>>>
>>> When my vinegar solution comes to a light boil I will fill my empty
>>> jars with the cuke slices and then pour in the vinegar. Very lightly I
>>> will put on the lids and tightening them only fingertip tight. Then
>>> place the jars in my air fryer oven and set it to 190 F for about 35
>>> minutes. I usually just leave it in there over night to cool and the
>>> next day ensure the lids have tightened and then store the jars on a
>>> shelf somewhere.
>>> --
>>>
>>>
>>> "There are idiots among us, and they all believe in a god"
>>> ~Toidi Uoy
>>>
>>
>> Only 190 degrees, in an air fryer, for 35 minutes? LOLOL. You cannot make
>> up your own canning rules. Unless you want botulism, of course.
>
> It's true. There a specific rules for canning and pickling. Each
> follows rules for proportions, temps and time . . . so that you don't
> kill yourself and anyone you share your food with.
> Janet US
>

Exactly!

On Mon, 29 Jul 2019 13:59:49 -0600, U.S. Janet B. >
wrote:

>On Mon, 29 Jul 2019 19:02:23 -0000 (UTC), Jinx the Minx
> wrote:
>
> wrote:
>>> At the farmers market they have cucumbers for 50 cents each. They are
>>> about 12-14 inches long and have a good girth. So I decided to make my
>>> bread and butter pickles instead of buying them for about 3.50 a jar
>>> or more.
>>>
>>> So the first thing I do is thinly slice my cukes in many slices, it
>>> usually works out to one cuke per 24 oz jar. Then I put them in a
>>> large bowl and give them a good salting a good mix and cover and let
>>> them sit in the fridge for about three hours.
>>>
>>> Then I make my vinegar solution by mixing usually 2 parts water to 1
>>> part apple cider or maybe white distilled vinegar. Then I add my
>>> spices I will most often as the sweetener add 1/2 to 1 sugar per
>>> vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a
>>> small batch. Then I cut some green onions in about 1 inch strips and
>>> throw that in the vinegar solution. Then I place it over a low flame
>>> and make sure the sugar has completely dissolved.
>>> I will then take the cucumber water that has been pulled out of the
>>> cukes by the salt and add that to the vinegar. There is some great
>>> flavor in there.
>>>
>>> When my vinegar solution comes to a light boil I will fill my empty
>>> jars with the cuke slices and then pour in the vinegar. Very lightly I
>>> will put on the lids and tightening them only fingertip tight. Then
>>> place the jars in my air fryer oven and set it to 190 F for about 35
>>> minutes. I usually just leave it in there over night to cool and the
>>> next day ensure the lids have tightened and then store the jars on a
>>> shelf somewhere.
>>> --
>>>
>>>
>>> "There are idiots among us, and they all believe in a god"
>>> ~Toidi Uoy
>>>
>>
>>Only 190 degrees, in an air fryer, for 35 minutes? LOLOL. You cannot make
>>up your own canning rules. Unless you want botulism, of course.
>
>It's true. There a specific rules for canning and pickling. Each
>follows rules for proportions, temps and time . . . so that you don't
>kill yourself and anyone you share your food with.
>Janet US

Not when pickling

--

____/~~~sine qua non~~~\____

On 2019-07-29 3:02 p.m., Jinx the Minx wrote:
> > wrote:

>> When my vinegar solution comes to a light boil I will fill my
>> empty jars with the cuke slices and then pour in the vinegar. Very
>> lightly I will put on the lids and tightening them only fingertip
>> tight. Then place the jars in my air fryer oven and set it to 190 F
>> for about 35 minutes. I usually just leave it in there over night
>> to cool and the next day ensure the lids have tightened and then
>> store the jars on a shelf somewhere. --
>>
>>
>> "There are idiots among us, and they all believe in a god" ~Toidi
>> Uoy
>>
>
> Only 190 degrees, in an air fryer, for 35 minutes? LOLOL. You cannot
> make up your own canning rules. Unless you want botulism, of
> course.
>

There are different ways to heat the jars and lids to sterilize
them. I have inverted them in water and brought it to a boil. I have
immersed them in water and brought to a boil, I have stuck the jars and
bottles in the oven at close to 300F for a while. I would not eat
anything that had been canned in something that had only been heated to 190.

On Mon, 29 Jul 2019 17:43:18 -0400, Dave Smith
> wrote:

>On 2019-07-29 3:02 p.m., Jinx the Minx wrote:
>> > wrote:
>
>>> When my vinegar solution comes to a light boil I will fill my
>>> empty jars with the cuke slices and then pour in the vinegar. Very
>>> lightly I will put on the lids and tightening them only fingertip
>>> tight. Then place the jars in my air fryer oven and set it to 190 F
>>> for about 35 minutes. I usually just leave it in there over night
>>> to cool and the next day ensure the lids have tightened and then
>>> store the jars on a shelf somewhere. --
>>>
>>>
>>> "There are idiots among us, and they all believe in a god" ~Toidi
>>> Uoy
>>>
>>
>> Only 190 degrees, in an air fryer, for 35 minutes? LOLOL. You cannot
>> make up your own canning rules. Unless you want botulism, of
>> course.
>>
>
> There are different ways to heat the jars and lids to sterilize
>them. I have inverted them in water and brought it to a boil. I have
>immersed them in water and brought to a boil, I have stuck the jars and
>bottles in the oven at close to 300F for a while. I would not eat
>anything that had been canned in something that had only been heated to 190.

canning and pickling are different animals.

--

____/~~~sine qua non~~~\____

> wrote in message
...
> On Mon, 29 Jul 2019 17:43:18 -0400, Dave Smith
> > wrote:
>
>>On 2019-07-29 3:02 p.m., Jinx the Minx wrote:
>>> > wrote:
>>
>>>> When my vinegar solution comes to a light boil I will fill my
>>>> empty jars with the cuke slices and then pour in the vinegar. Very
>>>> lightly I will put on the lids and tightening them only fingertip
>>>> tight. Then place the jars in my air fryer oven and set it to 190 F
>>>> for about 35 minutes. I usually just leave it in there over night
>>>> to cool and the next day ensure the lids have tightened and then
>>>> store the jars on a shelf somewhere. --
>>>>
>>>>
>>>> "There are idiots among us, and they all believe in a god" ~Toidi
>>>> Uoy
>>>>
>>>
>>> Only 190 degrees, in an air fryer, for 35 minutes? LOLOL. You cannot
>>> make up your own canning rules. Unless you want botulism, of
>>> course.
>>>
>>
>> There are different ways to heat the jars and lids to sterilize
>>them. I have inverted them in water and brought it to a boil. I have
>>immersed them in water and brought to a boil, I have stuck the jars and
>>bottles in the oven at close to 300F for a while. I would not eat
>>anything that had been canned in something that had only been heated to
>>190.
>
> canning and pickling are different animals.

Not if you are canning the pickles.

On Mon, 29 Jul 2019 19:02:23 -0000 (UTC), Jinx the Minx
> wrote:

> wrote:
>> At the farmers market they have cucumbers for 50 cents each. They are
>> about 12-14 inches long and have a good girth. So I decided to make my
>> bread and butter pickles instead of buying them for about 3.50 a jar
>> or more.
>>
>> So the first thing I do is thinly slice my cukes in many slices, it
>> usually works out to one cuke per 24 oz jar. Then I put them in a
>> large bowl and give them a good salting a good mix and cover and let
>> them sit in the fridge for about three hours.
>>
>> Then I make my vinegar solution by mixing usually 2 parts water to 1
>> part apple cider or maybe white distilled vinegar. Then I add my
>> spices I will most often as the sweetener add 1/2 to 1 sugar per
>> vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a
>> small batch. Then I cut some green onions in about 1 inch strips and
>> throw that in the vinegar solution. Then I place it over a low flame
>> and make sure the sugar has completely dissolved.
>> I will then take the cucumber water that has been pulled out of the
>> cukes by the salt and add that to the vinegar. There is some great
>> flavor in there.
>>
>> When my vinegar solution comes to a light boil I will fill my empty
>> jars with the cuke slices and then pour in the vinegar. Very lightly I
>> will put on the lids and tightening them only fingertip tight. Then
>> place the jars in my air fryer oven and set it to 190 F for about 35
>> minutes. I usually just leave it in there over night to cool and the
>> next day ensure the lids have tightened and then store the jars on a
>> shelf somewhere.
>> --
>>
>>
>> "There are idiots among us, and they all believe in a god"
>> ~Toidi Uoy
>>
>
>Only 190 degrees, in an air fryer, for 35 minutes? LOLOL. You cannot make
>up your own canning rules. Unless you want botulism, of course.


ATK said to do it for 30 mins at 180 degrees
canning jam only takes 20 minutes, I add 5 minutes and 10 degrees
because I use an air fryer.

--

____/~~~sine qua non~~~\____

> wrote:
> On Mon, 29 Jul 2019 19:02:23 -0000 (UTC), Jinx the Minx
> > wrote:
>
>> > wrote:
>>> At the farmers market they have cucumbers for 50 cents each. They are
>>> about 12-14 inches long and have a good girth. So I decided to make my
>>> bread and butter pickles instead of buying them for about 3.50 a jar
>>> or more.
>>>
>>> So the first thing I do is thinly slice my cukes in many slices, it
>>> usually works out to one cuke per 24 oz jar. Then I put them in a
>>> large bowl and give them a good salting a good mix and cover and let
>>> them sit in the fridge for about three hours.
>>>
>>> Then I make my vinegar solution by mixing usually 2 parts water to 1
>>> part apple cider or maybe white distilled vinegar. Then I add my
>>> spices I will most often as the sweetener add 1/2 to 1 sugar per
>>> vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a
>>> small batch. Then I cut some green onions in about 1 inch strips and
>>> throw that in the vinegar solution. Then I place it over a low flame
>>> and make sure the sugar has completely dissolved.
>>> I will then take the cucumber water that has been pulled out of the
>>> cukes by the salt and add that to the vinegar. There is some great
>>> flavor in there.
>>>
>>> When my vinegar solution comes to a light boil I will fill my empty
>>> jars with the cuke slices and then pour in the vinegar. Very lightly I
>>> will put on the lids and tightening them only fingertip tight. Then
>>> place the jars in my air fryer oven and set it to 190 F for about 35
>>> minutes. I usually just leave it in there over night to cool and the
>>> next day ensure the lids have tightened and then store the jars on a
>>> shelf somewhere.
>>> --
>>>
>>>
>>> "There are idiots among us, and they all believe in a god"
>>> ~Toidi Uoy
>>>
>>
>> Only 190 degrees, in an air fryer, for 35 minutes? LOLOL. You cannot make
>> up your own canning rules. Unless you want botulism, of course.
>
>
> ATK said to do it for 30 mins at 180 degrees
> canning jam only takes 20 minutes, I add 5 minutes and 10 degrees
> because I use an air fryer.
>
> --
>
> ____/~~~sine qua non~~~\____
>

You cannot use an air fryer for canning, period. Youre just guessing at
how to do it. There is a difference between wet heat and dry heat when it
comes to canning.

On Tuesday, July 30, 2019 at 12:02:32 AM UTC-4, Jinx the Minx wrote:
> > wrote:
> > On Mon, 29 Jul 2019 19:02:23 -0000 (UTC), Jinx the Minx
> > > wrote:
> >
> >> > wrote:
> >>> At the farmers market they have cucumbers for 50 cents each. They are
> >>> about 12-14 inches long and have a good girth. So I decided to make my
> >>> bread and butter pickles instead of buying them for about 3.50 a jar
> >>> or more.
> >>>
> >>> So the first thing I do is thinly slice my cukes in many slices, it
> >>> usually works out to one cuke per 24 oz jar. Then I put them in a
> >>> large bowl and give them a good salting a good mix and cover and let
> >>> them sit in the fridge for about three hours.
> >>>
> >>> Then I make my vinegar solution by mixing usually 2 parts water to 1
> >>> part apple cider or maybe white distilled vinegar. Then I add my
> >>> spices I will most often as the sweetener add 1/2 to 1 sugar per
> >>> vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a
> >>> small batch. Then I cut some green onions in about 1 inch strips and
> >>> throw that in the vinegar solution. Then I place it over a low flame
> >>> and make sure the sugar has completely dissolved.
> >>> I will then take the cucumber water that has been pulled out of the
> >>> cukes by the salt and add that to the vinegar. There is some great
> >>> flavor in there.
> >>>
> >>> When my vinegar solution comes to a light boil I will fill my empty
> >>> jars with the cuke slices and then pour in the vinegar. Very lightly I
> >>> will put on the lids and tightening them only fingertip tight. Then
> >>> place the jars in my air fryer oven and set it to 190 F for about 35
> >>> minutes. I usually just leave it in there over night to cool and the
> >>> next day ensure the lids have tightened and then store the jars on a
> >>> shelf somewhere.
> >>> --
> >>>
> >>>
> >>> "There are idiots among us, and they all believe in a god"
> >>> ~Toidi Uoy
> >>>
> >>
> >> Only 190 degrees, in an air fryer, for 35 minutes? LOLOL. You cannot make
> >> up your own canning rules. Unless you want botulism, of course.
> >
> >
> > ATK said to do it for 30 mins at 180 degrees
> > canning jam only takes 20 minutes, I add 5 minutes and 10 degrees
> > because I use an air fryer.
> >
> > --
> >
> > ____/~~~sine qua non~~~\____
> >
>
> You cannot use an air fryer for canning, period. Youre just guessing at
> how to do it. There is a difference between wet heat and dry heat when it
> comes to canning.

Y'know, why do we care? Let the dumbass kill himself. Then he'll stop
posting to RFC.

Cindy Hamilton

On Tue, 30 Jul 2019 03:33:40 -0700 (PDT), Cindy Hamilton
> wrote:

>On Tuesday, July 30, 2019 at 12:02:32 AM UTC-4, Jinx the Minx wrote:
>> > wrote:
>> > On Mon, 29 Jul 2019 19:02:23 -0000 (UTC), Jinx the Minx
>> > > wrote:
>> >
>> >> > wrote:
>> >>> At the farmers market they have cucumbers for 50 cents each. They are
>> >>> about 12-14 inches long and have a good girth. So I decided to make my
>> >>> bread and butter pickles instead of buying them for about 3.50 a jar
>> >>> or more.
>> >>>
>> >>> So the first thing I do is thinly slice my cukes in many slices, it
>> >>> usually works out to one cuke per 24 oz jar. Then I put them in a
>> >>> large bowl and give them a good salting a good mix and cover and let
>> >>> them sit in the fridge for about three hours.
>> >>>
>> >>> Then I make my vinegar solution by mixing usually 2 parts water to 1
>> >>> part apple cider or maybe white distilled vinegar. Then I add my
>> >>> spices I will most often as the sweetener add 1/2 to 1 sugar per
>> >>> vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a
>> >>> small batch. Then I cut some green onions in about 1 inch strips and
>> >>> throw that in the vinegar solution. Then I place it over a low flame
>> >>> and make sure the sugar has completely dissolved.
>> >>> I will then take the cucumber water that has been pulled out of the
>> >>> cukes by the salt and add that to the vinegar. There is some great
>> >>> flavor in there.
>> >>>
>> >>> When my vinegar solution comes to a light boil I will fill my empty
>> >>> jars with the cuke slices and then pour in the vinegar. Very lightly I
>> >>> will put on the lids and tightening them only fingertip tight. Then
>> >>> place the jars in my air fryer oven and set it to 190 F for about 35
>> >>> minutes. I usually just leave it in there over night to cool and the
>> >>> next day ensure the lids have tightened and then store the jars on a
>> >>> shelf somewhere.
>> >>> --
>> >>>
>> >>>
>> >>> "There are idiots among us, and they all believe in a god"
>> >>> ~Toidi Uoy
>> >>>
>> >>
>> >> Only 190 degrees, in an air fryer, for 35 minutes? LOLOL. You cannot make
>> >> up your own canning rules. Unless you want botulism, of course.
>> >
>> >
>> > ATK said to do it for 30 mins at 180 degrees
>> > canning jam only takes 20 minutes, I add 5 minutes and 10 degrees
>> > because I use an air fryer.
>> >
>> > --
>> >
>> > ____/~~~sine qua non~~~\____
>> >
>>
>> You cannot use an air fryer for canning, period. Youre just guessing at
>> how to do it. There is a difference between wet heat and dry heat when it
>> comes to canning.
>
>Y'know, why do we care? Let the dumbass kill himself. Then he'll stop
>posting to RFC.

If all the dumbasses stopped posting to RFC, I'd feel quite lonely
here.

Cindy Hamilton > wrote:
> On Tuesday, July 30, 2019 at 12:02:32 AM UTC-4, Jinx the Minx wrote:
>> > wrote:
>>> On Mon, 29 Jul 2019 19:02:23 -0000 (UTC), Jinx the Minx
>>> > wrote:
>>>
>>>> > wrote:
>>>>> At the farmers market they have cucumbers for 50 cents each. They are
>>>>> about 12-14 inches long and have a good girth. So I decided to make my
>>>>> bread and butter pickles instead of buying them for about 3.50 a jar
>>>>> or more.
>>>>>
>>>>> So the first thing I do is thinly slice my cukes in many slices, it
>>>>> usually works out to one cuke per 24 oz jar. Then I put them in a
>>>>> large bowl and give them a good salting a good mix and cover and let
>>>>> them sit in the fridge for about three hours.
>>>>>
>>>>> Then I make my vinegar solution by mixing usually 2 parts water to 1
>>>>> part apple cider or maybe white distilled vinegar. Then I add my
>>>>> spices I will most often as the sweetener add 1/2 to 1 sugar per
>>>>> vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a
>>>>> small batch. Then I cut some green onions in about 1 inch strips and
>>>>> throw that in the vinegar solution. Then I place it over a low flame
>>>>> and make sure the sugar has completely dissolved.
>>>>> I will then take the cucumber water that has been pulled out of the
>>>>> cukes by the salt and add that to the vinegar. There is some great
>>>>> flavor in there.
>>>>>
>>>>> When my vinegar solution comes to a light boil I will fill my empty
>>>>> jars with the cuke slices and then pour in the vinegar. Very lightly I
>>>>> will put on the lids and tightening them only fingertip tight. Then
>>>>> place the jars in my air fryer oven and set it to 190 F for about 35
>>>>> minutes. I usually just leave it in there over night to cool and the
>>>>> next day ensure the lids have tightened and then store the jars on a
>>>>> shelf somewhere.
>>>>> --
>>>>>
>>>>>
>>>>> "There are idiots among us, and they all believe in a god"
>>>>> ~Toidi Uoy
>>>>>
>>>>
>>>> Only 190 degrees, in an air fryer, for 35 minutes? LOLOL. You cannot make
>>>> up your own canning rules. Unless you want botulism, of course.
>>>
>>>
>>> ATK said to do it for 30 mins at 180 degrees
>>> canning jam only takes 20 minutes, I add 5 minutes and 10 degrees
>>> because I use an air fryer.
>>>
>>> --
>>>
>>> ____/~~~sine qua non~~~\____
>>>
>>
>> You cannot use an air fryer for canning, period. Youre just guessing at
>> how to do it. There is a difference between wet heat and dry heat when it
>> comes to canning.
>
> Y'know, why do we care? Let the dumbass kill himself. Then he'll stop
> posting to RFC.
>
> Cindy Hamilton
>

Excellent point.

On Tue, 30 Jul 2019 04:02:27 -0000 (UTC), Jinx the Minx
> wrote:

> wrote:
>> On Mon, 29 Jul 2019 19:02:23 -0000 (UTC), Jinx the Minx
>> > wrote:
>>
>>> > wrote:
>>>> At the farmers market they have cucumbers for 50 cents each. They are
>>>> about 12-14 inches long and have a good girth. So I decided to make my
>>>> bread and butter pickles instead of buying them for about 3.50 a jar
>>>> or more.
>>>>
>>>> So the first thing I do is thinly slice my cukes in many slices, it
>>>> usually works out to one cuke per 24 oz jar. Then I put them in a
>>>> large bowl and give them a good salting a good mix and cover and let
>>>> them sit in the fridge for about three hours.
>>>>
>>>> Then I make my vinegar solution by mixing usually 2 parts water to 1
>>>> part apple cider or maybe white distilled vinegar. Then I add my
>>>> spices I will most often as the sweetener add 1/2 to 1 sugar per
>>>> vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a
>>>> small batch. Then I cut some green onions in about 1 inch strips and
>>>> throw that in the vinegar solution. Then I place it over a low flame
>>>> and make sure the sugar has completely dissolved.
>>>> I will then take the cucumber water that has been pulled out of the
>>>> cukes by the salt and add that to the vinegar. There is some great
>>>> flavor in there.
>>>>
>>>> When my vinegar solution comes to a light boil I will fill my empty
>>>> jars with the cuke slices and then pour in the vinegar. Very lightly I
>>>> will put on the lids and tightening them only fingertip tight. Then
>>>> place the jars in my air fryer oven and set it to 190 F for about 35
>>>> minutes. I usually just leave it in there over night to cool and the
>>>> next day ensure the lids have tightened and then store the jars on a
>>>> shelf somewhere.
>>>> --
>>>>
>>>>
>>>> "There are idiots among us, and they all believe in a god"
>>>> ~Toidi Uoy
>>>>
>>>
>>> Only 190 degrees, in an air fryer, for 35 minutes? LOLOL. You cannot make
>>> up your own canning rules. Unless you want botulism, of course.
>>
>>
>> ATK said to do it for 30 mins at 180 degrees
>> canning jam only takes 20 minutes, I add 5 minutes and 10 degrees
>> because I use an air fryer.
>>
>> --
>>
>> ____/~~~sine qua non~~~\____
>>
>
>You cannot use an air fryer for canning, period. You’re just guessing at
>how to do it. There is a difference between wet heat and dry heat when it
>comes to canning.

yes I would agree that the wet heat is a more direct heat, however as
U have already explained I add 10 degrees and 5 minutes and I am not
canning....
Canning like when I make the pineapple jam takes a good bit less time

--

____/~~~sine qua non~~~\____

> wrote:
> On Tue, 30 Jul 2019 04:02:27 -0000 (UTC), Jinx the Minx
> > wrote:
>
>> > wrote:
>>> On Mon, 29 Jul 2019 19:02:23 -0000 (UTC), Jinx the Minx
>>> > wrote:
>>>
>>>> > wrote:
>>>>> At the farmers market they have cucumbers for 50 cents each. They are
>>>>> about 12-14 inches long and have a good girth. So I decided to make my
>>>>> bread and butter pickles instead of buying them for about 3.50 a jar
>>>>> or more.
>>>>>
>>>>> So the first thing I do is thinly slice my cukes in many slices, it
>>>>> usually works out to one cuke per 24 oz jar. Then I put them in a
>>>>> large bowl and give them a good salting a good mix and cover and let
>>>>> them sit in the fridge for about three hours.
>>>>>
>>>>> Then I make my vinegar solution by mixing usually 2 parts water to 1
>>>>> part apple cider or maybe white distilled vinegar. Then I add my
>>>>> spices I will most often as the sweetener add 1/2 to 1 sugar per
>>>>> vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a
>>>>> small batch. Then I cut some green onions in about 1 inch strips and
>>>>> throw that in the vinegar solution. Then I place it over a low flame
>>>>> and make sure the sugar has completely dissolved.
>>>>> I will then take the cucumber water that has been pulled out of the
>>>>> cukes by the salt and add that to the vinegar. There is some great
>>>>> flavor in there.
>>>>>
>>>>> When my vinegar solution comes to a light boil I will fill my empty
>>>>> jars with the cuke slices and then pour in the vinegar. Very lightly I
>>>>> will put on the lids and tightening them only fingertip tight. Then
>>>>> place the jars in my air fryer oven and set it to 190 F for about 35
>>>>> minutes. I usually just leave it in there over night to cool and the
>>>>> next day ensure the lids have tightened and then store the jars on a
>>>>> shelf somewhere.
>>>>> --
>>>>>
>>>>>
>>>>> "There are idiots among us, and they all believe in a god"
>>>>> ~Toidi Uoy
>>>>>
>>>>
>>>> Only 190 degrees, in an air fryer, for 35 minutes? LOLOL. You cannot make
>>>> up your own canning rules. Unless you want botulism, of course.
>>>
>>>
>>> ATK said to do it for 30 mins at 180 degrees
>>> canning jam only takes 20 minutes, I add 5 minutes and 10 degrees
>>> because I use an air fryer.
>>>
>>> --
>>>
>>> ____/~~~sine qua non~~~\____
>>>
>>
>> You cannot use an air fryer for canning, period. YouÂ’re just guessing at
>> how to do it. There is a difference between wet heat and dry heat when it
>> comes to canning.
>
> yes I would agree that the wet heat is a more direct heat, however as
> U have already explained I add 10 degrees and 5 minutes and I am not
> canning....
> Canning like when I make the pineapple jam takes a good bit less time
>
> --
>
> ____/~~~sine qua non~~~\____
>

What youre doing, is not really anything. Put your pickles in the damn
fridge and forget the air fryer altogether. Its doing NOTHING but making
your unsanitary jars warm to the touch.